Food Poisoning and Hygiene Awareness in Saudi Arabia

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Table of Contents

Research topic
The argument for the choice of topic
Importance of the Research
Background
The primary aim of the research
Major objectives
Major findings
Conclusion
References

Research topic

The research statement assesses the level of hygiene awareness in Saudi Arabia and delves into how well prepared in terms of hygiene are the people of Saudi Arabia.

The argument for the choice of topic

Bern et al. (1992 p. 712) suggested that micro-organic pathogens cause the spread of food poisoning, and therefore the preventive approach is the best way to combat food disorders (Green & Tillotson 1997 p. 158). Most households are free from governmental inspection, and according to Mishu (1991), there is a need to upgrade the hygiene standards in families (p. 192). Furthermore, the authorities should make it mandatory for all food vendors to comply with hygiene standards.

The topic is inspired by the fact that while most literature is concerned with the effects of hygiene, there is little that has been studied in terms of how hygiene awareness helps in the prevention of food contamination.

Importance of the Research

The research is crucial as it seeks to uncover ways in which public health in Saudi Arabia can be improved. In order for the Ministry of Health to be able to deliver its services properly, it is essential that the problems facing public health are clearly understood. The research also forms a benchmark from which regulations applied to available restaurants can be reviewed for the purpose of safeguarding public health. Furthermore, it seeks to bring out issues that need to be changed in the public health sector.

Background

There are different factors that call for hygiene concern in Saudi Arabia, and it should be noted that seasons play an important role in determining when the hygiene levels drop (Oni et al. 1991 p. 254). For example, during Hajj, the level of hygiene reduces typically, and this could be due to the upshot of the population in the area. The hot weather that exists in Saudi Arabia is also a contributing factor because, when the weather is hot, the pathogens get optimal breeding conditions (Guthrie 1992 p. 50), which in turn leads to the multiplication and high rise in infection level.

The primary aim of the research

The primary aim of the research is to establish the extent to which hygiene awareness in Saudi Arabia helps in the prevention of disease.

Major objectives

The main objective of the research is to find out the extent to which Saudi Arabia is hygienically prepared. The study will also seek to determine the policies and the measures to be taken in order to keep up with the standards of hygiene. Proper hygiene is a preventive measure to food poisoning disorders (Rowe et al. 1997 p. 108).

Major findings

Hygienic food handling is essential in ensuring that germs do not infest the food, bearing in mind that germs are transferred via different means (Green & Tillotson 1997 p. 158). In Saudi Arabia, the Ministry of Health is responsible for checking the hygiene standards in public restaurants (Pelto 1991 p. 257); they do this through inspection and education of the members (Frost et al. 1996). Some studies have shown that hot seasons offer a favorable temperature for the breeding of germs (Panisello 2000 p. 230).

Conclusion

Hygiene is not a concern of public restaurants alone, and this is because it also affects households (Feachem et al. 1983). The research shall consider families in assessing the level of hygiene awareness. Also to be considered are eateries which offer food services to the public.

References

Bern, C, Martines, J, de Zoysa, I & Glass, RI 1992, The magnitude of the global problem of diarrhoeal disease: a ten-year update, Bull WHO, vol. 70 no. 1, pp. 705-14.

Feachem, RG, Hogan, RC & Merson, MH 1983, Diarrhoeal disease control: reviews of potential intervention, Bull WHO, vol. 61 no. 2, pp. 637-40.

Frost, JA, Kelleher, A & Rowe, B 1996, Increasing ciprofloxacin resistance in salmonellas in England and Wales, J Antimicrob Chemother, vol. 37 no. 1, pp. 85-91.

Green, S & Tillotson, G 1997, Use of ciprofloxacin in developing countries, Pediatr Infect Dis Journal, vol. 16 no. 1, pp. 150-9.

Guthrie, RK 1992, Salmonellosis the infection. In: Salmonella, CRC Press, Boca Raton.

Mishu, B, Griffin, PM, Tauxe RV, Cameron, DN, Hutcheson, RH & Schaffner, W 1991, salmonella enteritidis gastroenteritis transmitted by intact chicken eggs, Ann Intern Med, vol. 115 no. 2, pp. 190-4.

Oni, GA, Schumann, DA & Oke, EA 1991, Diarrhoeal disease morbidity, risk factors and treatments in a low socioeconomic area of Ilorin, Kwara State, Nigeria, Journal of Diarrhoeal Disorders Res, vol. 9 no. 3, pp. 250-7.

Panisello, PJ, Rooney, R, Quantick PC & Stanwell-Smith R. 2000, Application of foodborne disease outbreak data in the development and maintenance of HACCP systems, International Journal of Food Microbiol; vol. 59 no. 1, pp. 221-234.

Pelto, GH 1991, The role of behavioral research in the prevention and management of invasive diarrheas, Rev Infect Disorder, vol. 4 no. 1, pp. 255-8.

Rowe, B, Ward, LB & Threlfall, EJ 1997, Multidrug-resistant Salmonella typhi: a world-wide epidemic, Clin Infect Dis, issue, vol. One no. 24, pp106-9.

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