Application of hygienic and sanitary standards for cookware against food quality
Keywords:
Hygienic, Sanitation, Cooking Equipment, Food Quality
Abstract
Aim: This study aimed to investigate the relationship between the hygienic and sanitary standards applied to cooking utensils and the quality of the food produced.
Methodology: The methodology was descriptive and qualitative, and the data came from previously published scientific articles and journals.
Findings: According to the research results, various materials, including metal, stainless steel, wood, and Glass, are suitable for cooking utensils. Stainless steel is the most sanitary and hygienic standard because it does not rust and is simple to clean, meaning it will not pollute the body or leave behind any microbes or pathogens. Glass is another material generally accepted as safe. However, its fragility makes it vulnerable to breakage.
Implications/Novel Contribution: Cooking utensils can be considered the most important component used in food processing and will affect the overall quality of the food served. As a result, it is necessary to discuss and explain further related to the hygienic and sanitary standards application of cooking utensils to food quality. Both the findings and the subsequent discussion of this research will improve the overall quality of the food.
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Waheed, M., & Jam, F. A. (2010). Teacher’s intention to accept online education: Extended TAM model. Interdisciplinary Journal of Contemporary Research in Business, 2(5), 330–344.
Zheng, J., & Hu, H. (2022). Study on food quality and safety management model based on industrial agglomeration theory. Acta Agriculturae Scandinavica, Section B—Soil & Plant Science, 72(1), 429–439. doi:https://doi.org/10.1080/09064710.2021.2009552
Ziauddin, I., Khan, M., Jam, F., & Hijazi, S. (2010). The impacts of employees’ job stress on organizational commitment. European Journal of Social Sciences, 13(4), 617–622.
Amqam, H., Manyullei, S., Wahyuni, A., Gunawan, N. A., Sari, I. Y., et al. (2021). Personal hygiene and bowls sanitation of meatball cart traders. Gaceta Sanitaria, 35, S413–S416. doi:https://doi.org/10.1016/j.gaceta.2021.10.064
Borroni, V. N., Fargion, S., Mazzocchi, A., Giachetti, M., Lanzarini, A., Dall’Asta, M., . . . Agostoni, C. (2017). Food quality, effects on health and sustainability today: A model case report. International Journal of Food Sciences and Nutrition, 68(1), 117–120. doi:https://doi.org/10.1080/09637486.2016.1221385
Dan, E. U., & Ebong, G. A. (2013). Impact of cooking utensils on trace metal levels of processed food items. Annals Food Science and Technology, 14(2), 350–355.
Dordevic, D., Buchtova, H., Jancikova, S., Macharackova, B., Jarosova, M., Vitez, T., & Kushkevych, I. (2019).
Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences. Food Science & Nutrition, 7(10), 3349–3360. doi:https://doi.org/10.1002/fsn3.1204
Gupta, Y., Meenu, M., & Peshin, S. (2019). Aluminium utensils: Is it a concern. The National Medical Journal of India, 32(1), 38–38.
Kaushik, V., & Bala, R. (2010). Efficacy of stainless steel as cooking utensil material for solar cooking. Journal of Human Ecology, 30(3), 197–199. doi:https://doi.org/10.1080/09709274.2010.11906289
Kumar, S. B., Reddy, M. A., Paul, P., Das, L., Darshan, J., Kurian, B. P., . . . Ravindra, B. (2020). Importance of understanding the need of personal hygiene: A comprehensive review. International Journal of Research in Pharmacy and Pharmaceutical Sciences, 5(6), 56-61.
Liu, J., Micha, R., Li, Y., & Mozaffarian, D. (2021). Trends in food sources and diet quality among US children and adults, 2003-2018. JAMA Network Open, 4(4), e215262–e215262. doi:https://doi.org/10.1001/jamanetworkopen.2021.5262
Méjean, C., Si Hassen, W., Gojard, S., Ducrot, P., Lampuré, A., Brug, H., . . . others (2017). Social disparities in food preparation behaviours: A DEDIPAC study. Nutrition Journal, 16(1), 1–13. doi:https://doi.org/10.1186/s12937-017-0281-2
Mihalache, O. A., Møretrø, T., Borda, D., Dumitra¸scu, L., Neagu, C., Nguyen-The, C., . . . Junqueira, L. O. L. (2022). Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety. Food Control, 131, 1-45. doi:https://doi.org/10.1016/j.foodcont.2021.108433
Onyeka, U., & Ibeawuchi, O. O. (2018). Metal concentrations of water and food cooked in various cooking pots. International Journal of Innovative Research and Development, 7(6), 182-195.
Petrescu, D. C., Vermeir, I., & Petrescu-Mag, R. M. (2020). Consumer understanding of food quality, healthiness, and environmental impact: A cross-national perspective. International Journal of Environmental Research and Public Health, 17(1), 1-20. doi:https://doi.org/10.3390/ijerph17010169
Reddy, B. S., & Snehalatha, M. (2011). Sanitation and personal hygiene: What does it mean to poor and vulnerable women? Indian Journal of Gender Studies, 18(3), 381–404. doi:https://doi.org/10.1177/097152151101800305
Ross, I., Cumming, O., Dreibelbis, R., Adriano, Z., Nala, R., & Greco, G. (2021). How does sanitation influence people’s quality of life? Qualitative research in low-income areas of Maputo, Mozambique. Social Science & Medicine, 272, 1-9. doi:https://doi.org/10.1016/j.socscimed.2021.113709
Sekoai, P. T., Feng, S., Zhou, W., Ngan, W. Y., Pu, Y., Yao, Y., . . . Habimana, O. (2020). Insights into the microbiological safety of wooden cutting boards used for meat processing in Hong Kong’s wet markets: A focus on food-contact surfaces, cross-contamination and the efficacy of traditional hygiene practices. Microorganisms, 8(4), 1-16. doi:https://doi.org/10.3390/microorganisms8040579
Shahbaz, M., Tiwari, A. K., Jam, F. A., & Ozturk, I. (2014). Are fluctuations in coal consumption per capita temporary? Evidence from developed and developing economies. Renewable and Sustainable Energy Reviews, 33, 96–101. doi:https://doi.org/10.1016/j.rser.2014.01.086
Simiyu, S. (2022). Researching on sanitation behaviour and practices in low-income settlements: The need for sensitivity, skill, and creativity. Cities & Health, 6(1), 62–71. doi:https://doi.org/10.1080/23748834.2020.1767014
Tapsell, L. C., Neale, E. P., Satija, A., & Hu, F. B. (2016). Foods, nutrients, and dietary patterns: Interconnections and implications for dietary guidelines. Advances in Nutrition, 7(3), 445–454. doi:https://doi.org/10.3945/an.115.011718
Vandegrift, R., Bateman, A. C., Siemens, K. N., Nguyen, M., Wilson, H. E., Green, J. L., . . . Hickey, R. J. (2017).
Cleanliness in context: Reconciling hygiene with a modern microbial perspective. Microbiome, 5(1), 1–12. doi:https://doi.org/10.1186/s40168-017-0294-2
van der Geest, S. (2015). Hygiene and sanitation: Medical, social and psychological concerns. Cmaj, 187(17), 1313–1314. doi:https://doi.org/10.1503/cmaj.150588
Waheed, M., & Jam, F. A. (2010). Teacher’s intention to accept online education: Extended TAM model. Interdisciplinary Journal of Contemporary Research in Business, 2(5), 330–344.
Zheng, J., & Hu, H. (2022). Study on food quality and safety management model based on industrial agglomeration theory. Acta Agriculturae Scandinavica, Section B—Soil & Plant Science, 72(1), 429–439. doi:https://doi.org/10.1080/09064710.2021.2009552
Ziauddin, I., Khan, M., Jam, F., & Hijazi, S. (2010). The impacts of employees’ job stress on organizational commitment. European Journal of Social Sciences, 13(4), 617–622.
Published
2022-06-19
Section
Articles
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