Evaluation of Hygiene Practices and Their Impact on the Prevention of Foodborne Illness in Panamanian Restaurants

Abstract

Food handlers must be familiar with various prevention methods to minimize potential risks. Hygiene is one of the most important forms of food processing prevention. Hygiene in food handling refers to various aspects, including health, proper personal hygiene, work attire, and hygiene practices directly related to food. Microorganisms are often transmitted through the mouth, hands, mucous membranes, and intestines. That's why personal hygiene is crucial when going to work. This hygiene includes, at a minimum, showering with water and soap, brushing hair, brushing teeth, and cleaning and trimming nails. Foodborne diseases (FBD) constitute a significant global health problem. They are caused by the consumption of water or food contaminated with microorganisms or parasites, or by toxic substances produced by them. The preparation and handling of food are key factors in the development of these diseases, making consumer attitudes crucial for prevention. In fact, statistics indicate that nearly 40% of reported FBD outbreaks occur at home. Water and foodborne diseases in Panama include: 1. Diarrhea, 2. Hepatitis A, 3. Typhoid fever: water distribution systems are not always safe, 4. Listeriosis: careful hygiene and preparation in the consumption of cheeses and dairy products, 5. Brucellosis: the main agents are Brucella and B. suis, y 6. Cysticercosis: primarily distributed in the central part of the country (Herrera and Veraguas provinces).