Forthcoming and Online First Articles

International Journal of Environment and Health

International Journal of Environment and Health (IJEnvH)

Forthcoming articles have been peer-reviewed and accepted for publication but are pending final changes, are not yet published and may not appear here in their final order of publication until they are assigned to issues. Therefore, the content conforms to our standards but the presentation (e.g. typesetting and proof-reading) is not necessarily up to the Inderscience standard. Additionally, titles, authors, abstracts and keywords may change before publication. Articles will not be published until the final proofs are validated by their authors.

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International Journal of Environment and Health (1 paper in press)

Regular Issues

  • Assessment of makeshift eateries outdoor environment for food safety and location of potential intervention points guided by social practice theory   Order a copy of this article
    by Bernard Ejechi, Olubunmi Akpomie, Eucharia Ejechi 
    Abstract: The outdoor environment of 250 makeshift eateries in markets, Motor Parks, roadsides, Government offices and school areas were investigated for sanitary condition, occurrence of faecal coliforms (FC) and Salmonella; and potential intervention points for food safety based on the social practice theory (SPT). Variations occurred in the prevalence of refuse dumpsites, open/blocked gutters/drainages (0-84.0%) and housefly counts (32-69) in the eateries surroundings. All these, including indoor/outdoor air, were sources of FC and Salmonella. Salmonella was isolated from rice meal in 42-48.4% of the eateries and was associated with eatery location (OR, 2.50-3.45; 95% CL, 0.92-5.76; P<0.001). A link between Salmonella from outdoor and rice was indicated by their identical multiple antibiotics resistance index (t test, P>0.05). Occurrence of FC and Salmonella in the makeshift eateries environment and the poor sanitation know-how (39.6%) indicated by SPT guided analysis, showed that waste disposal practice is the intervention point for food safety assurance.
    Keywords: makeshift eateries; environment; waste disposal practice; faecal coliform; Salmonella; social practice theory.

 

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