Browsing by Author "Dharmarathna, E.K.G.P.U."

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    Efficacy of Wearing Gloves for Hand Hygiene Compared With Hand Washing Using Sanitizers, in Tea Bagging Section, in a Commercial Tea Export Company
    (Uva Wellassa University of Sri Lanka, 2017) Dharmarathna, E.K.G.P.U.
    Role played by workers has been identified as an important contributing factor in tea export companies. Processed dry tea is highly prone to microbial contamination during post-processing handling and storage. Made tea may thus carry microbes of potential health risk and economic loss. Objective of this study was to check the effect of wearing gloves in the tea bagging section with the sanitizers used as prevention for contamination of foodborne pathogens. As part of this ongoing effort, tea bag samples (2.5g) which contact with workers hands, raw tea samples (2.0g) and empty tea bags (0.5g) were collected from tea bagging section. Association of official agricultural chemists (AOAC), 2016 was used as the official method of analysis. Standard plate count (SPC) technique was used for aerobic bacteria and Yeast and mould count. Most probable number (MPN) technique was used for the enumeration of Escherichia coli, Salmonella spp. and coliform. Samples were collected according to Latin Square Design (LSD). It has found, that there were no significance difference (p>0.05) between these selected treatments in both hands. Bacteria, yeast and mould count were observed after microbiological processing of all the collected raw tea samples were found significantly higher than the limits (p>0.05). Escherichia coli, Salmonella spp. and coliform were present at every stage of this study for raw tea and filter papers. After swab sample analyzing, only the washrooms were positive for Escherichia coli, Salmonella spp. and coliform. This study shows good manufacturing practices (GMP) has the potential to minimize these contaminations. Additional research needed to better understand about raw material distributors, workers in the small and large scale tea factories; to minimize the occurrence of cross contaminations to the final tea consumed. Key words: Microbial contamination, Tea bagging, Sanitizer, Gloves, Good manufacturing practices
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    Identification of Possible Microbial Contamination Points in Bolla Fish (Selar crumenophthalmus) During Storage and Transportation from Kudawella Fish Harbour to Badulla Fish Market
    (Uva Wellassa University of Sri Lanka, 2019) Rathnayaka, R.M.M.P.; Dharmarathna, E.K.G.P.U.; Abeyrathne, E.D.N.S.
    Improper storage and transportation conditions account for the quality deterioration of fish as it begins to spoil as soon as fish die. Spoiled fish may cause infections to the consumers. Objective of this study was to identify possible microbial contamination points in Bolla fish (Selar crumenophthalmus) during storage and transportation from Kudawella fish harbour to Badulla fish market. Randomly collected fish samples from three control points (before transportation, before unloading and after unloading) including ice samples with three replicates have been examined for the enumeration of total aerobic bacteria, Salmonella and Escherichia coli. Before transportation, the highest total aerobic bacteria count (18.03±0.03 log CFU g-1) was observed in the fish gill samples and the lowest count was observed in fish muscle samples (17.93±0.02 log CFU g-1). Total aerobic bacteria count was increased during first 6 hours after unloading, in Badulla market and after 12 hours bacterial count of fish gill and muscle samples were 18.56±0.01 log CFU g-1 and 18.49±0.01 log CFU g-1 respectively. Initial total aerobic bacteria count of skin swab samples was 18.07±0.01 log CFU g-1 and the count increased at the fish market during last 12 hours to 18.58±0.01 log CFU g-1. All fish gill and skin swab samples collected from the market after 6 and 12 hour intervals were positive for both E. coli and Salmonella and fish muscle samples were positive only for E. coli. Ice samples collected at Kudawella fish harbour and Badulla fish market were positive for E. coli. Control point examination and presence of E. coli revealed that fish arrived to the fishery harbour as primary contamination. Also storage conditions of ice had positive effects on microbiological quality. In conclusion, there is a requirement to initiate sufficient sanitary applications to minimize cross contaminations in fish before reaching to consumer in both fishery harbour and Badulla fish market.
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    Identification of the Critical Control Points (CCPs) of a Commercially Established Pasteurized Milk Factory in Colombo
    (Uva Wellassa University of Sri Lanka, 2019) Ransinghe, H.D.P.; Joseph, R.; Dharmarathna, E.K.G.P.U.; Ranasinghe, M.K.; Abeyrathne, E.D.N.S.
    HACCP is a systematic method of identifying, evaluating and controlling all possible hazards associated with a food chain. Implementation of HACCP system has become a necessity for dairy processors to assure the safety and quality of their products. This study was designed to identify CCPs in pasteurized vanilla milk processing line in a commercially established pasteurized milk plant. Preliminary study was carried out to familiarize with the production process while identifying the sample collecting points as raw milk receiving, mixing tank, filling unit and storage. Samples were collected from raw ingredients receiving to the final product. Collected samples were analyzed for physical, chemical and biological hazards. To determine biological hazards, total plate count (TPC), Coliform and yeast and mould tests were done. Adulteration tests for chemical hazards and visual observation for physical hazards were done. According to analysis, physical contaminants were present in raw milk samples. However, no chemical contaminants were detected. Microbiological hazard analysis revealed that TPC and coliform count were high in raw milk samples from bowser. TPC counts of raw milk samples from different milk collecting centers were 7.39±0.31, 7.43±0.27, 7.37±0.31, 7.01±0.20 and 7.40±0.26 log cfu ml-1 respectively while Coliform counts were 5.27±0.48, 5.18±0.55, 5.19±0.31, 5.32±0.37 and 5.23±0.42 log cfu ml-1, respectively. All samples collected before pasteurization were positive for coliform. Post pasteurization contamination was observed in few batches while samples collected after pasteurization were positive for coliform. Post pasteurization contamination was not observed in the rest of the batches. Therefore, receiving of raw milk and the storage tanks of pasteurized milk were identified as the CCPs in the production process. Monitoring and controlling the identified CCPs are really essential to ensure the safety of the final product for the consumers.
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    Smart Food Safety Management Framework for Small Scale Restaurants
    (Uva Wellassa University of Sri Lanka, 2019) Sandipani, H.A.D.C.L.; Dharmarathna, E.K.G.P.U.; Wimaladharma, S.T.C.I.; Abeyrathne, E.D.N.S.
    Food safety inspection is a crucial factor in small scale restaurants, to prevent food borne illnesses among the consumers. HACCP is the international tool to manage food safety effectively which can be used as a unique protocol to assure the food safety in any food company. However due to the limited time as a local public health inspector, food safety is a minor concerned subject in their field of working. Objective of this study is to enhance the existing Sri Lankan food inspection process to Badulla area through a developed risk-based food inspection system, which analyze, diagnose and implement main principles of food safety. Interviews with health professionals and pilot survey for small scale restaurants (30) were conducted to understand the existing food inspection programme. Based on that pilot survey, among the targeted group of food handlers most were lack of knowledge on food safety and sanitation. Hence, assessment model based on HACCP for food safety inspection in small scale restaurants was developed. In order to facilitate the end-users to use this developed model, an Android food safety application which consists of optimized user interfaces and offline database was developed. Prototypical development was achieved the user satisfaction in the field level due to its effectiveness and accessibility. As a result, it assures the food safety in small scale restaurants and has potential to improve the food safety practices in food services in the areas covered by the national hygienic and sanitary regulations. Furthermore, “big data” collection through this mobile application can be used for further data analysis, which creates multiple research opportunities.