Zagotavljanje varnosti živil med starostniki : magistrsko delo

Kamnik, Tjaša (author), Jevšnik Podlesnik, Mojca (mentor), Ovca, Andrej (reviewer)

Uvod: Pomemben zdravstveni problem so okužbe z živili, ki jih povzročajo patogeni mikroorganizmi. Okužbam z živili smo izpostavljeni vsi, vendar so ranljive populacije, kot so majhni otroci, starostniki, nosečnice, ljudje z oslabljenim imunskim sistemom in revni, bolj dovzetni za slabši potek bolezni. Namen: S pomočjo anketnih vprašalnikov in polstrukturiranih intervjujev smo želeli ugotoviti ali je znanje o varnosti živil in dobri higienski praksi, od nakupa do priprave živil doma, med starostniki boljše kot v preteklih slovenskih študijah. Metode dela: Uporabljene so bile sledeče metode dela: pregled literature, namenski vprašalnik in delno strukturiran intervju. Znanstvene članke smo iskali v bibliografskih bazah Scopus, Web of Science, Pubmed in Digitalne knjižnice Univerze v Ljubljani (DiKUL). V pregled smo vključili vse znanstvene članke, ki obravnavajo znanje, ravnanje in odnos starostnikov do zagotavljanja varnosti živil. Udeležence za anketiranje in intervjuvanje smo izbrali po t. i. metodi snežne kepe. Anketni vprašalnik je v celoti izpolnilo 125 starostnikov, starejših od 65 let. Polstrukturirani intervjuji so bili opravljeni z 10 udeleženci, starejšimi od 65 let. Rezultati: Rezultati so pokazali, da so starostniki sicer osveščeni na področju varnosti živil in imajo določeno znanje, ki ga ne znajo v celoti prenesti v prakso. Zaznali smo, da se večkrat poslužijo neustreznih praks priprave in uživanja hrane (nezadostna toplotna obdelava živil, uživanje surove hrane, neuporaba vbodnega termometra, itd.), zaradi česar so pogosto izpostavljeni nevarnostim za zdravje, ki jih predstavljajo mikroorganizmi, ki se prenašajo z živili. Kljub temu da se starostniki zavedajo tveganj, ki jih lahko povzroči nepoznavanje ali nezadostno izvajanje načel dobre higienske prakse, pa se večkrat ne prepoznajo kot osebno dovzetne. Sami sebe tretirajo kot manj odgovorne pri zagotavljanju varnosti živil. Razprava in zaključek: Rezultati magistrskega dela so primerljivi s preteklimi slovenskimi študijami. Med starostniki je informiranost o dobri higienski praksi še vedno na isti ravni kot v preteklosti, zato bi bilo potrebno dvigniti nivo znanja in razumevanja dobre higienske prakse.

• Language: Slovenian
• Keywords: magistrska dela, sanitarno inženirstvo, okužbe z živili, starostniki, dobra higienska praksa
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: ZF - Faculty of Health Sciences
• Place of publishing: Ljubljana
• Publisher: [T. Kamnik]
• Year: 2023
• Number of pages: 61 str., [19] str. pril.
• PID: 20.500.12556/RUL-151699
• UDC: 614
• COBISS.SI-ID: 168752387
• Publication date in RUL: 17.10.2023

Secondary language

• Language: English
• Title: Ensuring food safety among older adults : master thesis

Abstract

Foodborne diseases, caused by pathogenic microorganisms, are an important worldwide health problem. Everyone is exposed to food contamination, but vulnerable populations, such as children, elderly, pregnant women, poor and people with weakened immune systems are more susceptible to the worse course of disease. Purpose: With the help of questionnaires and semi-structured interviews, we wanted to determine whether the knowledge of food safety and good hygiene practices, from buying to preparing food at home, is better among the elderly than in previous Slovenian studies. Work methods: The methods of a literature review, a method of a survey questionnaire and the method of a semi-structured interview were used. We searched for scientific articles using the bibliographic databases Scopus, Web of Science, Pubmed, and the Digital Library of the University of Ljubljana (DiKUL).We reviewed all scientific articles on the knowledge, behaviour, and attitude of the elderly towards ensuring food safety. The participants for the survey and interview were selected with snowball sampling. The questionnaire was completely filled out by 125 elderly people over the age of 65. Semi-structured interviews were conducted with 10 participants over the age of 65. Results: The results showed that the elderly are aware of food safety and have certain knowledge, which they do not know how to fully put into practice. We noticed that they repeatedly use dangerous practices in the preparation and consumption of food (insufficient heat treatment of food, eating raw food, not using a stick thermometer, etc.), which makes them often exposed to risks caused by foodborne microorganisms. Despite the fact that the elderly are aware of the risks that can be caused by not knowing the principles of good hygiene practice, they often do not recognize themselves as personally susceptible They consider themselves as less responsible in ensuring food safety. Discussion and conclusion: The results of the master's thesis are comparable to previous Slovenian studies. Among the elderly, information about good hygiene practice is low, so it would be necessary to raise the level of knowledge and understanding of good hygiene practice.

• Keywords: master's theses, sanitary engineering, foodborne diseases, elderly, good hygiene practice