Food Hygiene

Promotion of food hygiene

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INTERVENTIONS FOR THE CONTROL OF DIARRHOEAL DISEASES AMONG YOUNG CHILDREN: PROMOTION OF FOOD HYGIENE, 1989.

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S.A. Esrey; R.G. Feachem. World Health Organization.

This review examines whether interventions to promote improved food hygiene, namely, better handling, preparation, and storage of food, can reduce diarrhoeal morbidity or mortality rates among young children. Although we conclude that improper practices in the preparation, handling, and storage of food and poor feeding methods can account for a substantial proportion of all diarrhoeal episodes, there is little epidemiological information available to help in designing appropriate interventions.

We therefore encourage investigators to conduct studies to identify practices that are risk factors for faecal contamination of weaning foods and are therefore likely to be associated with increased or decreased diarrhoeal incidence; such practices should then be targeted by diarrhoeal diseases control programmes. Subsequently, intervention studies based on the results of this research should be conducted to measure the impact of specific interventions which aim to modify the identified risk-related practices.

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Written by WASHplus

August 12, 2010 at 4:31 pm

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