Displaying publications 81 - 100 of 1822 in total

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  1. Assessment of knowledge, attitude and practice of food allergies among food handlers in the state of Penang, Malaysia
    Shafie AA, Azman AW
    Public Health, 2015 Sep;129(9):1278-84.
    PMID: 25931434 DOI: 10.1016/j.puhe.2015.03.016
    Food handler's knowledge, attitude and practice regarding food allergies are important to prevent debilitating and sometimes fatal reactions. This study aimed to assess their food allergy knowledge, attitude and practice, which could help to maintain the safety and hygiene of food consumed by the public.
    Matched MeSH terms: Food Handling*; Food Hypersensitivity*; Food Safety
  2. Fulltext Evaluation of the safety of domestic food preparation in Malaysia
    Desmarchelier PM, Apiwathnasorn C, Vilainerun D, Watson C, Johari MR, Ahmad Z, et al.
    Bull World Health Organ, 1994;72(6):877-84.
    PMID: 7867133
    Food-handling practices were studied in 119 and 158 households, respectively, in an urban and a rural community in Peninsular Malaysia. Hazard analyses, including microbiological analysis of foods, were carried out in two households in each community and in a house that prepared food for distribution in the urban area. Kitchen hygiene was generally acceptable, although rated "poor" in some instances in the rural area. Food prepared for lunch was usually sufficient for dinner also, the leftover items being stored at ambient temperature until required. In the house that prepared food for distribution, breakfast was prepared during the evening, stored at ambient temperature overnight, and reheated before sale the next morning. There was a local preference for cooking food at temperatures close to boiling point; this reduced the numbers of vegetative cells but not those of spores. In some stored foods the populations of Staphylococcus aureus, Bacillus cereus and mesophilic aerobic bacteria increased, the last-mentioned reaching spoilage levels. Reheating reduced the populations of proliferating bacteria in most foods to acceptable levels but would not have destroyed heat-resistant enterotoxins. Because of their importance in combating acute bacterial foodborne disease, the control of the temperature and time factors during the cooking and storage of food should receive special attention in education on health and food safety.
    Matched MeSH terms: Food Handling/standards*; Food Microbiology; Food Preservation/methods
  3. The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review
    Sajali N, Wong SC, Hanapi UK, Abu Bakar Jamaluddin S, Tasrip NA, Mohd Desa MN
    J Food Sci, 2018 Oct;83(10):2409-2414.
    PMID: 30184265 DOI: 10.1111/1750-3841.14338
    High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review.
    Matched MeSH terms: Food Analysis*; Food Contamination/analysis*; Food Handling
  4. Palm oil supply chain factors impacting chlorinated precursors of 3-MCPD esters
    Tiong SH, Nair A, Abd Wahid SA, Saparin N, Ab Karim NA, Ahmad Sabri MP, et al.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2021 Dec;38(12):2012-2025.
    PMID: 34407744 DOI: 10.1080/19440049.2021.1960430
    Chlorinated compounds such as sphingolipid-based organochlorine compounds are precursors for the formation of 3-monochlororopanediol (3-MCPD) esters in palm oil. This study evaluates the effects of several factors within the palm oil supply chain on the levels of sphingolipid-based organochlorine, which in turn may influence the formation of 3-MCPD esters during refining. These factors include application of inorganic chlorinated fertiliser in the oil palm plantation, bruising and degradation of oil palm fruits after harvest, recycling of steriliser condensate as water for dilution of crude oil during oil palm milling, water washing of palm oil and different refining conditions. It was observed that bruised and degraded oil palm fruits showed higher content of sphingolipid-based organochlorine than control. In addition, recycling steriliser condensate during milling resulted in elevated content of sphingolipid-based organochlorine in palm oil. However, the content of sphingolipid-based organochlorine compounds was reduced by neutralisation, degumming and bleaching steps during refining. Although water washing of crude palm oils (CPO) prior to refining did not reduce the content of sphingolipid-based organochlorine, it did reduce the formation of 3-MCPD esters through the removal of water-soluble chlorinated compounds. It was found that the use of inorganic chlorinated fertiliser in plantations did not increase the content of chlorinated compounds in oil palm fruits and extracted oil, and hence chlorinated fertiliser does not seem to play a role in the formation of 3-MCPD esters in palm oil. Overall, this study concluded that lack of freshness and damage to the fruits during transport to mills, combined with water and oil recycling in mills are the major contributors of chlorinated precursor for 3-MCPD esters formation in palm oil.
    Matched MeSH terms: Food Analysis*; Food Contamination/analysis*; Food Supply
  5. Fulltext The use of next generation sequencing for improving food safety: Translation into practice
    Jagadeesan B, Gerner-Smidt P, Allard MW, Leuillet S, Winkler A, Xiao Y, et al.
    Food Microbiol, 2019 Jun;79:96-115.
    PMID: 30621881 DOI: 10.1016/j.fm.2018.11.005
    Next Generation Sequencing (NGS) combined with powerful bioinformatic approaches are revolutionising food microbiology. Whole genome sequencing (WGS) of single isolates allows the most detailed comparison possible hitherto of individual strains. The two principle approaches for strain discrimination, single nucleotide polymorphism (SNP) analysis and genomic multi-locus sequence typing (MLST) are showing concordant results for phylogenetic clustering and are complementary to each other. Metabarcoding and metagenomics, applied to total DNA isolated from either food materials or the production environment, allows the identification of complete microbial populations. Metagenomics identifies the entire gene content and when coupled to transcriptomics or proteomics, allows the identification of functional capacity and biochemical activity of microbial populations. The focus of this review is on the recent use and future potential of NGS in food microbiology and on current challenges. Guidance is provided for new users, such as public health departments and the food industry, on the implementation of NGS and how to critically interpret results and place them in a broader context. The review aims to promote the broader application of NGS technologies within the food industry as well as highlight knowledge gaps and novel applications of NGS with the aim of driving future research and increasing food safety outputs from its wider use.
    Matched MeSH terms: Food Microbiology/instrumentation; Food Microbiology/standards*; Food Microbiology/trends*; Food Industry/instrumentation; Food Industry/standards; Food Industry/trends; Food Safety*
  6. Microbiological assessment and evaluation of rehydration instructions on powdered infant formulas, follow-up formulas, and infant foods in Malaysia
    Abdullah Sani N, Hartantyo SH, Forsythe SJ
    J Dairy Sci, 2013 Jan;96(1):1-8.
    PMID: 23141821 DOI: 10.3168/jds.2012-5409
    A total of 90 samples comprising powdered infant formulas (n=51), follow-up formulas (n=21), and infant foods (n=18) from 15 domestic and imported brands were purchased from various retailers in Klang Valley, Malaysia and evaluated in terms of microbiological quality and the similarity of rehydration instructions on the product label to guidelines set by the World Health Organization. Microbiological analysis included the determination of aerobic plate count (APC) and the presence of Enterobacteriaceae and Cronobacter spp. Isolates of interest were identified using ID 32E (bioMérieux France, Craponne, France). In this study, 87% of powdered infant formulas, follow-up formulas, and infant foods analyzed had an APC below the permitted level of <10(4) cfu/g. These acceptable APC ranged between <10(2) to 7.2×10(3) cfu/g. The most frequently isolated Enterobacteriaceae was Enterobacter cloacae, which was present in 3 infant formulas and 1 infant food tested. Other Enterobacteriaceae detected from powdered infant and follow-up formulas were Citrobacter spp., Klebsiella spp., and other Enterobacter spp. No Cronobacter species were found in any samples. Rehydration instructions from the product labels were collated and it was observed that none directed the use of water with a temperature >70°C for formula preparation, as specified by the 2008 revised World Health Organization guidelines. Six brands instructed the use of water at 40 to 55°C, a temperature range that would support the survival and even growth of Enterobacteriaceae.
    Matched MeSH terms: Food Labeling/standards*; Food Microbiology/standards*; Infant Food/microbiology*; Infant Food/standards
  7. Novel approaches to purifying bacteriocin: A review
    Jamaluddin N, Stuckey DC, Ariff AB, Faizal Wong FW
    Crit Rev Food Sci Nutr, 2018;58(14):2453-2465.
    PMID: 28609113 DOI: 10.1080/10408398.2017.1328658
    Bacteriocin is a proteinaceous biomolecule produced by bacteria (both Gram-positive and Gram-negative) that exhibits antimicrobial activity against closely related species, and food-borne pathogens. It has recently gained importance and attracted the attention of several researchers looking to produce it from various substrates and bacterial strains. This ushers in a new era of food preservation where the use of bacteriocin in food products will be an alternative to chemical preservatives, and heat treatment which are understood to cause unwanted side effects, and reduce sensory and nutritional quality. However, this new market depends on the success of novel downstream separation schemes from various types of crude feedstocks which are both effective and economic. This review focuses on the downstream separation of bacteriocin from various sources using both conventional and novel techniques. Finally, recommendations for future interesting areas of research that need to be pursued are highlighted.
    Matched MeSH terms: Food Microbiology/methods*; Food Preservation/methods*; Food Preservatives/analysis; Food Preservatives/pharmacology*
  8. Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets
    Azlin-Hasim S, Cruz-Romero MC, Morris MA, Cummins E, Kerry JP
    Food Sci Technol Int, 2018 Dec;24(8):688-698.
    PMID: 30044138 DOI: 10.1177/1082013218789224
    Antimicrobial coated films were produced by an innovative method that allowed surface modification of commercial low-density polyethylene films so that well-defined antimicrobial surfaces could be prepared. A Pluronic™ surfactant and a polystyrene-polyethylene oxide block copolymer were employed to develop modified materials. The Pluronic™ surfactant provided a more readily functionalised film surface, while block copolymer provided a reactive interface which was important in providing a route to silver nanoparticles that were well adhered to the surface. Antimicrobial films containing silver were manufactured using a spray coater and the amount of silver used for coating purposes varied by the concentration of the silver precursor (silver nitrate) or the number of silver coatings applied. Potential antimicrobial activity of manufactured silver-coated low-density polyethylene films was tested against Pseudomonas fluorescens, Staphylococcus aureus and microflora isolated from raw chicken. The microbiological and physicochemical quality of chicken breast fillets wrapped with silver-coated low-density polyethylene films followed by vacuum skin packaging was also assessed during storage. Antimicrobial activity of developed silver-coated low-density polyethylene films was dependent ( p food applications.
    Matched MeSH terms: Food Microbiology*; Food Preservation*; Food Packaging/methods*; Food Storage
  9. Fulltext Harmonisation of food labelling regulations in Southeast Asia: benefits, challenges and implications
    Kasapila W, Shaarani SM
    Asia Pac J Clin Nutr, 2011;20(1):1-8.
    PMID: 21393103
    In the globalised world of the 21st century, issues of food and nutrition labelling are of pre-eminent importance. Several international bodies, including the World Health Organisation and World Trade Organisation, are encouraging countries to harmonise their food and nutrition regulations with international standards, guidelines and recommendations such as those for Codex Alimentarius. Through harmonisation, these organisations envisage fewer barriers to trade and freer movement of food products between countries, which would open doors to new markets and opportunities for the food industry. In turn, increased food trade would enhance economic development and allow consumers a greater choice of products. Inevitably, however, embracing harmonisation brings along cost implications and challenges that have to be overcome. Moreover, the harmonisation process is complex and sporadic in light of the tasks that countries have to undertake; for example, updating legislation, strengthening administrative capabilities and establishing analytical laboratories. This review discusses the legislation and regulations that govern food and nutrition labelling in Southeast Asia, and highlights the discrepancies that exist in this regard, their origin and consequences. It also gives an account of the current status of harmonising labelling of pre-packaged foodstuffs in the region and explains the subsequent benefits, challenges and implications for governments, the food industry and consumers.
    Matched MeSH terms: Food Labeling/economics; Food Labeling/legislation & jurisprudence*; Food Labeling/standards*; Food Packaging; Food Industry/economics
  10. Fulltext Formation of biofilm by Listeria monocytogenes ATCC 19112 at different incubation temperatures and concentrations of sodium chloride
    Lee HY, Chai LC, Pui CF, Mustafa S, Cheah YK, Nishibuchi M, et al.
    Braz J Microbiol, 2013;44(1):51-5.
    PMID: 24159283 DOI: 10.1590/S1517-83822013005000004
    Biofilm formation can lead to various consequences in the food processing line such as contamination and equipment breakdowns. Since formation of biofilm can occur in various conditions; this study was carried out using L. monocytogenes ATCC 19112 and its biofilm formation ability tested under various concentrations of sodium chloride and temperatures. Cultures of L. monocytogenes ATCC 19112 were placed in 96-well microtitre plate containing concentration of sodium chloride from 1-10% (w/v) and incubated at different temperature of 4 °C, 30 °C and 45 °C for up to 60 h. Absorbance reading of crystal violet staining showed the density of biofilm formed in the 96-well microtitre plates was significantly higher when incubated in 4 °C. The formation of biofilm also occurs at a faster rate at 4 °C and higher optical density (OD 570 nm) was observed at 45 °C. This shows that storage under formation of biofilm that may lead to a higher contamination along the processing line in the food industry. Formation of biofilm was found to be more dependent on temperature compared to sodium chloride stress.
    Matched MeSH terms: Food Handling; Food-Processing Industry; Food Industry
  11. Prevalence of Salmonella in broilers at retail outlets, processing plants and farms in Malaysia
    Rusul G, Khair J, Radu S, Cheah CT, Yassin RM
    Int J Food Microbiol, 1996 Dec;33(2-3):183-94.
    PMID: 8930704
    A study was conducted to estimate the prevalence of Salmonella among broilers retailed at wet-markets and processing plants. Litter and feed samples obtained from both broiler and breeder farms were also examined for Salmonella. A total of 158 out of 445 (35.5%) and 52 out of 104 (50.0%) broiler carcasses obtained from wet-markets and processing plants were contaminated with Salmonella, respectively. Salmonella was isolated from 14 out of 98 (14.3%) samples of intestinal content. Litter samples from broiler and breeder farms were positive for Salmonella, 8/40 (20%) and 2/10 (20%), respectively. Salmonella isolates (230) belonging to 15 different serovars were isolated. Predominant serovars were S. enteritidis, S. muenchen, S. kentucky and S. blockley.
    Matched MeSH terms: Food Handling; Food Microbiology*
  12. Fulltext A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production
    Arris FA, Thai VTS, Manan WN, Sajab MS
    Foods, 2020 Nov 29;9(12).
    PMID: 33260330 DOI: 10.3390/foods9121769
    Process-based contaminants in food-particularly in vegetable oils-have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues with a proper mitigation plan, in order to reduce and subsequently remove the occurrence of the contaminant. 3-monochloropropane-1,3-diol (3-MCPD), an organic chemical compound, is one of the heat- and process-induced food contaminants, belonging to a group called chloropropanols. This review paper discusses the occurrence of the 3-MCPD food contaminant in different types of vegetable oils, possible 3-MCPD formation routes, and also methods of reduction or removal of 3-MCPD in its free and bound esterified forms in vegetable oils, mostly in palm oil due to its highest 3-MCPD content.
    Matched MeSH terms: Food; Food Contamination; Food Handling
  13. Fulltext The development of nutrition pictograph design on food labeling using Delphi Technique
    Aida Md Saad, Siti Zuraida Maaruf
    ESTEEM Academic Journal, 2020;16(1):15-26.
    MyJurnal
    Recently consumers are facing the issue of health problems such as Non - Communicable Disease (NCD) occurring in the society due to unhealthy lifestyle and behaviours. Consumers have claimed that they have knowledge about nutrition information but with low awareness level to read the
    nutrition information and difficulties to interpret the nutrition information on the food label. The nutrition contained in the food has been presented in numerical data and unattractive design. Plus, the rush when shopping will make the consumers neglect to read the food label. This research attempted to focus on the development of a suitable and usable nutrition pictograph design as a tool to educate the consumers in choosing a healthier selection of packed food. The researchers used the Delphi Technique as a medium in choosing the appropriate nutrition pictograph design, which should be incorporated into the selected food label. Findings from this study revealed positive feedback and reached a consensus, and all expert panels have agreed on the development of the nutrition pictogram design. Therefore, the implication of this study is targeted towards the consumers, Ministry of Health and food manufacturers. It can also contribute to the growth of the Visual Communication field. This nutrition pictograph design is intended to educate and inculcate the consumers and enhance health awareness in selecting the healthier choice of food.
    Matched MeSH terms: Food; Food Labeling; Food Packaging
  14. Fulltext The Relationship of Health and Nutrition Claims towards Purchasing Choices among Consumers in Shah Alam, Selangor
    Shammakh M, Ali RT, Shaari T
    J Nutr Sci Vitaminol (Tokyo), 2020;66(Supplement):S222-S225.
    PMID: 33612599 DOI: 10.3177/jnsv.66.S222
    Consumers nowadays have more awareness for healthy foods and demanded healthier food choices to avoid health-related problems; therefore, industries had included health and nutrition claims on their products. Health and nutrition claims usually influence consumers' food choice decision. Products with health claim resulted in higher perception of healthiness and nutritional value of the product, even if the product was not considered as a healthy choice. The aim of this study was to assess whether the health and nutrition claims had led to a healthier perception or better evaluation of the product among consumers.

    METHODS: A cross-sectional survey was conducted using an online questionnaire on 385 respondents collected through convenience sampling. The survey consisted of four parts: socio-demographic background, health awareness, understanding and usage of health and nutrition claims, and purchase intention measured through the use of a mock packaging. Data collected were analyzed using SPSS version 22.

    RESULTS: Most of the respondents aged 18-30 (81.0%) and almost half of them were Malay (45.7%) with bachelor/master or PhD qualification (60.0%). The distribution of household income for all categories was almost similar (18.2-20.8%). There was a significant statistical relationship between health awareness and purchase intention among respondents (r=0.391, p<0.01).

    CONCLUSIONS: Health and nutrition claims influenced consumer's perceptions and purchase intention, especially for those who were more concerned about their health, thus, more focus on policy regarding claims is needed.

    Matched MeSH terms: Food Labeling*; Food Preferences
  15. Fulltext Embedding Islamic dietary law into an HACCP approach for application to the poultry slaughtering and processing industry
    Kohilavani, Zzaman, W., Abdullah, W.W.N., Tajul, A.Y.
    International Food Research Journal, 2015;22(6):2684-2690.
    MyJurnal
    Since early 2000, Malaysian food-export industries have recognised the demand for food
    compliant with Islamic dietary law (halal), with primary consumer choices based on quality
    and safety. The lack of documented monitoring for health hazards and haram substances led
    to the withdrawal of certification. The HACCP-based halal quality-assurance standards were
    developed as a result, using the HACCP criteria for safety, religious dietary requirement and
    quality. Halal critical control points (HlCCP) are identified using HACCP criteria and a question
    tree on HALAL processing and storage. This approach harmonizes and unifies halal processing
    with the specific food industry via an HACCP–based halal quality-assurance system.
    Matched MeSH terms: Food; Food-Processing Industry; Food Industry
  16. Fulltext Collagen in food and beverage industries
    Hashim, P., Mohd Ridzwan, M.S., Bakar, J., Mat Hashim, D.
    International Food Research Journal, 2015;22(1):1-8.
    MyJurnal
    This paper reviews the structure, function and applications of collagens in food industry. Collagen is the most abundant protein in animal origin. It helps maintaining the structure of various tissues and organs. It is a modern foodstuff and widely used in food and beverage industries to improve the elasticity, consistency and stability of products. Furthermore, it also enhances the quality, nutritional and health value of the products. Collagen has been applied as protein dietary supplements, carriers, food additive, edible film and coatings. Therefore, this paper will review the functions and applications of collagen in the food and beverage industries. The structure and composition of collagen are also included.
    Matched MeSH terms: Food Additives; Food-Processing Industry; Food Industry
  17. Fulltext Green food consumption in Malaysia: a review of consumers’ buying motives
    Khan, M.R.T., Chamhuri, S., Farah, H.S.
    International Food Research Journal, 2015;22(1):131-138.
    MyJurnal
    The term ‘sustainable’ has become a buzz word in today’s business world. Consumption of green food is just one facet or ‘trip’ to the whole journey of sustainable development. This paper explores and synthesizes the findings of research on green food consumption in Malaysia. The already conducted studies in Malaysia have revealed various demographic and psychographic factors contributing to consumers’ intension to buy green food. This study revealed that majority of Malaysians consider food safety and health issue to be their prime reason for buying green food. To ensure the long term sustainability, the green food as well as the broad food industry in Malaysia must evidently understand the consumers’ buying motives of green food. Although mentionable limitation of the paper is the reliance on only published literature, this can be used as input for further large scale empirical research. The paper concludes with implications and suggestions for further research.
    Matched MeSH terms: Food; Food Industry; Food Safety
  18. Balanced diets in food systems: Emerging trends and challenges for human health
    Sammugam L, Pasupuleti VR
    Crit Rev Food Sci Nutr, 2019;59(17):2746-2759.
    PMID: 29693412 DOI: 10.1080/10408398.2018.1468729
    Processed foods, generally known as modified raw foods produced by innovative processing technologies alters the food constituents such natural enzymes, fatty acids, micronutrients, macronutrients and vitamins. In contrast to fresh and unprocessed foods, processed foods are guaranteed to be safer, imperishable, long lasting and consist high level of nutrients bioactivity. Currently, the evolution in food processing technologies is necessary to face food security and safety, nutrition demand, its availability and also other global challenges in the food system. In this scenario, this review consists of information on two food processing technologies, which effects on processed foods before and after processing and the impact of food products on human health. It is also very well established that understanding the type and structure of foods to be processed can assist food processing industries towards advancement of novel food products. In connection with this fact, the present article also discusses the emerging trends and possible modifications in food processing technologies with the combination of conventional and modern techniques to get the suitable nutritional and safety qualities in food.
    Matched MeSH terms: Food Handling*; Food Supply
  19. Fulltext Food court hygiene assessment and food safety knowledge, attitudes and practices of food handlers in Putrajaya
    Mohd. Firdaus Siau, A., Son, R., Mohhiddin, O., Toh, P.S., Chai, L.C
    International Food Research Journal, 2015;22(5):1843-1854.
    MyJurnal
    This cross sectional study aimed to explored the pattern of socio-demographic distribution, to assess the level of KAP of food safety; and the relationship with the level of premise cleanliness in the food courts at Putrajaya. Distribution of food handlers socio-demographic profile was Malaysian (62.0%), male (70.4%), working experienced in food industry (82.0%) and attended food handler training (85.0%). The mean age was 28.7 years and 85.4% having income not less than RM 1,500 monthly. 78.5% of the food handlers at educational level were found as primary/secondary school. 15.0% of the respondents had not attended the food sanitation training. The findings reveal that food handlers’ KAP were high with a mean percentage score more than 79.0%.The majority of the food courts in Putrajaya had consistently moderate level of cleanliness (63.5%) with the mean of 83.03%. Only 27.4% of the food courts were in the level of clean situation (>89% of premise cleanliness score) and 9.1% were not in the clean condition (
    Matched MeSH terms: Food Handling; Food Industry; Food Safety
  20. Fulltext The effectiveness of food handler training programmes in Malaysia and Ireland to prevent food-borne disease
    Tirmizi, L.I.T., Brand, H., Son, R., New, C.Y.
    Food Research, 2018;2(3):247-257.
    MyJurnal
    According to the World Health Organisation (WHO), globally 600 million people suffer
    from food-borne diseases (FBD), and 420,000 people die as a result. The European Food
    Safety Authority (EFSA) has stated that FBD are linked to the food industry, with the
    most common means of transmission being due to poor food handling and hygiene by
    food handlers working in the food industry. The aim of this research was to investigate the
    effectiveness of mandatory food handler training programmes (FHTP) to prevent FBD in
    Malaysia and Ireland. To do this, the FHTP existing in Malaysia and Ireland were
    analysed, in addition to the legislation they fall under in each respective country.
    Effectiveness was determined by investigating the level of food safety knowledge (FSK)
    and food safety practices (FSP) of food handlers in Malaysia and Ireland. A systematic
    literature review (SLR) and a narrative literature review (NLR) were conducted for this
    research. The SLR was based on the PRISMA diagram, using the Confidence in the
    Evidence from Reviews of Qualitative research (CERQual) approach to evaluate the
    studies used for this research. A total of 8 Malaysian studies and 1 Irish study were used to
    determine the level of FSK and FSP of food handlers in each respective country, to
    examine the effectiveness of FHTP. The results of the studies used for this research have
    depicted overall good FSP and FSK of food handlers in Malaysia and Ireland; yet trends
    continue to show that food handlers are one of the biggest contributors to FBD,
    demonstrating that FHTP are not effective in preventing FBD. The findings from this
    research highlights that although these trainings can be an effective tool to prevent FBD, if
    they are not executed correctly, food handlers will continue to contribute to FBD.
    Matched MeSH terms: Food Handling; Food Industry; Food Safety
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