Page 87 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 87
https://doi.org/10.26493/978-961-293-015-8.85-93
Ensuring Safe Food Preparation
among Slovenian Consumers
Mojca Jevšnik1, Lucija Pirc1, Peter Raspor2, Karmen Godič Torkar1
1University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5, 1000 Ljubljana, Slovenia
2Retired Professor
mojca.jevsnik@zf.uni-lj.si; pirc.lucija@gmail.com; karmen.torkar@zf.uni-lj.si;
peter.raspor@guest.arnes.si
Abstract
Introduction: According to EFSA, most foodborne diseases still develop
at home. Consumers have insufficient knowledge of food safety and fail
to transfer it properly into daily practice. The purpose of the research is to
identify consumers’ food safety knowledge and attitudes, their handling of
selected foods and the hygiene in the kitchen. Methods: The mixed method
approach was used. The knowledge of 380 consumers was examined with
a survey questionnaire. In the second part of the study we observed 16
consumers during their preparation of specific foods, using an observation
checklist. Eight consumers were older than 65, while eight were younger
than 35 with small children. The hygiene conditions in the consumers’
kitchens were examined using contact agar plates for determination of the
number of different groups of microorgansims, while the cleaning adequacy
was determined by measuring the ATP bioluminescence. Results: A lack
of knowledge on certain topics regarding food safety was established; the
consumers aged 36 to 55 and women demonstrated the highest level of
knowledge. In some cases, the consumers who were being observed did
not take proper action when preparing the food and therefore increased
the risk of the cross-contamination of foods, food contact surfaces and
kitchen utensils. Most consumers believe that they prepare foods according
to food safely requirements. The increased number of total bacterial count,
coliform bacteria and the Escherichia coli bacteria was detected in only
12.75% of consumers’ kitchens observed. The results of ATP measurements
showed that more than half of the samples of surfaces were not cleaned
satisfactorily. Discussion and conclusions: Greatest emphasis has to be
put on the cleaning of home kitchens. Even though consumers have
some knowledge on food safety (e.g. preventing cross-contamination,
storing leftovers, using separate kitchen towels), they often fail to put that
knowledge into practice. Consumers should pay more attention to personal
hygiene, especially to washing their hands more often and more thoroughly.
Ensuring Safe Food Preparation
among Slovenian Consumers
Mojca Jevšnik1, Lucija Pirc1, Peter Raspor2, Karmen Godič Torkar1
1University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5, 1000 Ljubljana, Slovenia
2Retired Professor
mojca.jevsnik@zf.uni-lj.si; pirc.lucija@gmail.com; karmen.torkar@zf.uni-lj.si;
peter.raspor@guest.arnes.si
Abstract
Introduction: According to EFSA, most foodborne diseases still develop
at home. Consumers have insufficient knowledge of food safety and fail
to transfer it properly into daily practice. The purpose of the research is to
identify consumers’ food safety knowledge and attitudes, their handling of
selected foods and the hygiene in the kitchen. Methods: The mixed method
approach was used. The knowledge of 380 consumers was examined with
a survey questionnaire. In the second part of the study we observed 16
consumers during their preparation of specific foods, using an observation
checklist. Eight consumers were older than 65, while eight were younger
than 35 with small children. The hygiene conditions in the consumers’
kitchens were examined using contact agar plates for determination of the
number of different groups of microorgansims, while the cleaning adequacy
was determined by measuring the ATP bioluminescence. Results: A lack
of knowledge on certain topics regarding food safety was established; the
consumers aged 36 to 55 and women demonstrated the highest level of
knowledge. In some cases, the consumers who were being observed did
not take proper action when preparing the food and therefore increased
the risk of the cross-contamination of foods, food contact surfaces and
kitchen utensils. Most consumers believe that they prepare foods according
to food safely requirements. The increased number of total bacterial count,
coliform bacteria and the Escherichia coli bacteria was detected in only
12.75% of consumers’ kitchens observed. The results of ATP measurements
showed that more than half of the samples of surfaces were not cleaned
satisfactorily. Discussion and conclusions: Greatest emphasis has to be
put on the cleaning of home kitchens. Even though consumers have
some knowledge on food safety (e.g. preventing cross-contamination,
storing leftovers, using separate kitchen towels), they often fail to put that
knowledge into practice. Consumers should pay more attention to personal
hygiene, especially to washing their hands more often and more thoroughly.
