Introduction: Food contamination by pathogenic microorganisms can occur at all stages of the agro-food chain, including food preparation in home kitchens. Consumers, as the last link in the chain, have an essential role and a great responsibility in ensuring food safety and hygiene. Purpose: To determine the knowledge of selected population groups of consumers (age group from 35 to 65 years and pregnant women) about food safety, their handling of selected foods, their attitude towards the provision of safe foods, and their practice in preparing food in the home kitchen. In addition, the aim was to determine the cleanliness and microbiological adequacy of surfaces and utensils in the kitchens of selected consumers. Methods: We used a combined methodological approach. With the help of an observation list, we analyzed the appropriate behavior in the preparation of selected foods in consumers' home kitchens. The elements of ensuring food hygiene, which we could not see through observation, were identified through a qualitative content analysis of structured interviews. Keeping food at the appropriate temperature was determined by measuring the temperature in consumers' refrigerators. The hygienic adequacy of work surfaces and utensils in the kitchens was determined by taking swabs for microbiological examinations and the adequacy of cleaning by measuring ATP-bioluminescence. Results: Pregnant women handle food with more care than middle-aged consumers. Consumers have different views on the most critical factors in food preparation and risk perception. Temperatures in the refrigerators ranged from 4.8 to 12.8 °C and were, in all cases, higher than the recommended value of 4 °C. According to ATP-bioluminescence results, 41.25 % of the 80 tested surfaces in consumer kitchens were adequately clean. The total number of microorganisms was exceeded in 45 % of the samples. Enterobacteriaceae were found on 28.8 % of the sampled surfaces, and E. coli on 2.5 %. According to the criteria of ATP-bioluminiscence value and the total number of microorganisms, 6 out of 8 kitchens of middle-aged consumers and 5 out of 8 kitchens of pregnant women were inadequate. Discussion and conclusion: The results show that not all consumers know that one of the main ways to prevent foodborne illnesses is to properly handle food in the home kitchen. Food safety education would be necessary for different age groups of consumers.
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