20.500.12556/RUL-142089 A multimethod study on kitchen hygiene, consumer knowledge and food handling practices at home The aim of the study was to identify consumers’ food safety knowledge, practices, and hygiene status in the observed home kitchens. The results provide the starting point for evaluating progress or regression in this area compared to the past statewide study. Food safety knowledge was analyzed among 380 consumers with an online questionnaire. Additionally, 16 consumers were observed during their preparation of specified foods. The hygiene conditions in the kitchens were microbiologically examined using contact agar plates, while the cleaning adequacy was determined by measuring the ATP bioluminescence. A lack of knowledge on certain topics regarding food safety was established; the consumers aged from 36 to 55 in general and women demonstrated the highest level of knowledge. In some cases, the observed consumers did not take proper action when preparing the food. Increased total bacteria, coliform bacteria, and Escherichia coli counts were detected in 12.7% of the consumers’ kitchens observed here. Eighty-three (74.1%) out of 112 surfaces examined with either hygiene test sheets or ATP swabs met the standards and were adequately or acceptably cleaned. The kitchen surfaces exceeded the recommended limits for 25% of consumers. Statistical differences in RLU and TCC levels on surfaces between older and younger consumers were not observed, although all (25%) inadequately cleaned kitchens belonged to older consumers. The greatest emphasis has to be put on the cleaning of home kitchens and personal hygiene. Even though consumers have some knowledge on food safety, they often fail to put that knowledge into daily practice. consumers food safety knowledge practice observation potrošniki varnost hrane znanje praksa opazovanje true false true Angleški jezik Ni določen Članek v reviji 2022-10-19 14:46:05 2022-10-19 14:46:07 2022-10-20 03:51:46 0000-00-00 00:00:00 2022 0 0 15 str. iss. 10, art. 2104 Vol. 10 2022 0000-00-00 Zaloznikova Objavljeno apc 0000-00-00 0000-00-00 2022-01-01 614.31 2227-9717 10.3390/pr10102104 126002435 processes-10-02104.pdf processes-10-02104.pdf 1 BA7A1E8571CB7ADCA9D2FDEBBED78791 c666728bce9328b788d1527af205dbe1d3be2d3947c2b4be2458edc99032f02d 5919b0f0-4fac-11ed-9c94-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=163357 https://www.mdpi.com/2227-9717/10/10/2104 1 f26b84e2-4fab-11ed-9c94-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=163355 Zdravstvena fakulteta 0 0 0