https://www.um.edu.mt/library/oar/handle/123456789/47676 2026-04-27T15:59:32Z 2026-04-27T15:59:32Z https://www.um.edu.mt/library/oar/handle/123456789/48632 2020-11-11T09:53:16Z 2012-01-01T00:00:00Z

Title: Foodborne illness and environmental health. Abstract: The aims of this project are to learn about the different types of foodborne illnesses and to describe the procedures used by the Environmental Health Officers to investigate these illnesses. The scope of the study is to describe several causative agents of foodbome illness and to describe and then give an overview on the role of the Environmental Health Officer in its investigation. The agents that are going to be discussed include: • Bacteria which are the most important micro-organisms associated with foodbome illness. E.g. Salmonella, Campylobacter spp. and Escherichia Coli; • Viruses which role is lesser defined when compared to bacteria. E.g. Norovirus; • Protozoa which in outbreaks of diarrhoea is rarely considered. E.g. Giardia Lamblia; and • Fungi associated with food most of which produce toxic metabolites called Mycotoxins. E.g. Aspergillus flavus produces Aflatoxin. The role of the EHO in an investigation of a foodborne illness will also be discussed in detail including: • notification; • inspection preparation; • site visit; • inspection of premises, processes and staff; • sampling; • reporting and any • follow-up. Description: DIP.ENV.HEALTH

2012-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/48500 2022-02-08T09:54:34Z 2012-01-01T00:00:00Z

Title: Premises and personal hygiene Abstract: Objectives: The objective of this document is to give a descriptive protocol on the importance of good personal hygiene of food handlers whilst also tackling the aspects of well-maintained and constructed premises. This long essay gives a solid set of guidelines on how a food handler should present himself to work , the duties he needs to carry out prior to starting work (that is the washing of hands as an example) ,things needed to be carried out during the working hours and those practices/habits which should be avoided. A detailed explanation on cleaning and disinfecting techniques are also included in document, together with a list of chemicals which can be used , depending on the needs of the consumer. This is followed by a cleaning schedule derived from a private restaurant. Information on the ideal construction of the premises is also included, several factors are mentioned such as the proper kitchen design and layout, the construction material best suited for industrial kitchens and the number of sanitary lavatories/ wash hand basins provided for the number of staff amongst others. Last but not least the aspect of pest control is tackled. Different measures need be taken to prevent an infestation of pests, and with the definition pest comes to mind a great number of potential organisms which could cause damage to food supplies besides causing considerable risks to the safety of food intended for human consumption. Description: DIP.ENV.HEALTH

2012-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/47954 2020-11-11T06:54:54Z 2012-01-01T00:00:00Z

Title: Food hygiene and the inspection procedure of food hawkers. Abstract: The prime objective of any EHO is to Maintain and improve standards of health and hygiene. The aims of this study are the following: ->To investigate an area of great importance in the food sector, especially as regards to the delivery, displaying, storage, personal and premises hygiene as well as temperature control. ->To ensure the highest standards of food safety for the consumers when buying from food hawkers. ->The Inspection procedure adopted by the EHO during investigation of a Food Borne illness and when registering a new food hawker. -> The inspection procedure and requirements of a fish hawker, fruit and vegetables hawker and a delicatessen hawker will be discussed in more detail. ->By making reference to various local legislations, such as the Food Safety Act of 2002, and by its Subsidiary Legislations, and European Union Food laws & regulations within the EFSA. Description: DIP.ENV.HEALTH

2012-01-01T00:00:00Z https://www.um.edu.mt/library/oar/handle/123456789/47745 2020-11-09T08:01:14Z 2012-01-01T00:00:00Z

Title: Effects of nitrogen compounds on health. Abstract: Key words: Environmental pollution by nitrate, nitrogen associated health risks, risks associated with exposure to nitrate in food, human exposure assessments, nitrates in groundwater, nitrates in soil, allowable dietary intake. Nitrogen is ubiquitous in nature and plays a vital part in the biological and chemical processes that support life in nearly all living things. A comprehensive evaluation of the major local sources of nitrogen and nitrogen-containing complexes was carried out. The adverse effects that these substances are likely to impart on the health of the resident population were considered in much detail. Data gleaned from authoritative literature and national environmental reports was used to support modest semi-qualitative human exposure assessments. There is a general consensus that locals are exposed to high levels of nitrates and nitrites, as a result of high nitrate intake in the diet, impaired lifestyle and unhealthy eating habits. Nitrite intake is also probably high due to appreciable consumption of cured, processed and preserved foods. Nitrate levels in blood are likely to be slightly more elevated due to unhealthy and fairly intensive agricultural practice and as a result of exposure to nitrogen dioxide pollution from traffic and tobacco smoking. The problem with nitrate is that, on one hand and from a nutritional point of view, it is an important and beneficial component of our diet. But we have seen that under certain circumstances, nitrate may take up an adversary role, especially when it contributes to the formation of nitrites and N-Nitroso compounds. It is the 'vagueness' at times of these circumstances that make this investigation even more difficult. Once recommended Allowable Dietary Intakes (ADIs) and environmental pollution threshold limit values are respected, the risks to health are likely to be minimised. Proposals and recommendations for action, including suggestions for further research were put forward. Description: DIP.ENV.HEALTH

2012-01-01T00:00:00Z