A multimethod study on kitchen hygiene, consumer knowledge and food handling practices at home

Jevšnik, Mojca (avtor), Pirc, Lucija (avtor), Ovca, Andrej (avtor), Šantić, Marina (avtor), Raspor, Peter (avtor), Godič Torkar, Karmen (avtor)

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.

• Jezik: Angleški jezik
• Ključne besede: consumers, food safety, knowledge, practice, observation
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: ZF - Zdravstvena fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Datum objave: 01.01.2022
• Leto izida: 2022
• Št. strani: 15 str.
• Številčenje: Vol. 10, iss. 10, art. 2104
• PID: 20.500.12556/RUL-142089
• UDK: 614.31
• ISSN pri članku: 2227-9717
• DOI: 10.3390/pr10102104
• COBISS.SI-ID: 126002435
• Datum objave v RUL: 19.10.2022

Gradivo je del revije

• Naslov: Processes
• Skrajšan naslov: Processes
• Založnik: MDPI AG
• ISSN: 2227-9717
• COBISS.SI-ID: 523353113

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Ni določen
• Ključne besede: potrošniki, varnost hrane, znanje, praksa, opazovanje

Projekti

• Financer: ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
• Številka projekta: P3-0388-2017
• Naslov: Mehanizmi varovanja zdravja