Page 91 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 91
hands. It is statistically proven that women wash their hands longer than ensuring safe food preparation among slovenian consumers 89
men (p = 0.008).
After washing their hands, 37 % of the respondents use a kitchen towel
to wipe their hands, followed by those who use paper towels (26 %) and those
who use a kitchen towel that is also used to dry the dishes (22 %). Statistically
significant differences were observed between age groups (p = 0.042, r = 0.125)
and levels of education (p = 0.006, r = 0.107). Improper wiping of hands with a
kitchen towel that is used for the dishes is the most common with consumers
from the 1st age group (29%) and those with a university degree, master’s de-
gree or doctorate (27 %). Paper towels are most often used by consumers from
the 3rd age group (34 %) and those with completed primary, secondary or high-
er education.
Washing food cutting board after use
Half of consumers in the 2nd age group (51 %) use a second vegetable cutting
board after cutting red meat or poultry. A second cutting board is used by 44 %
of respondents in the 1st age group and only 33 % of respondents in the 3rd age
group of over 56 year olds (p = 0.027, r = -0.103). After use, 44 % of the respond-
ents wash the board with detergent and warm water (38% of all women and 27%
of men surveyed), and 17 % of respondents wash it only with water, more men
(29 %) than women (11%) (p < 0.001, r = -0.220) and most of the consumers from
the 3rd age group (23 %).
Knowledge of appropriate temperatures
About a third (30 %) of surveyed consumers have a thermometer in their home
refrigerator to measure its temperature. 51 % of the respondents do not know
the temperatures in their refrigerators. Among those who state that they have a
thermometer, just over a half of them (54 %) know the temperatures. As many
as 40 % of the respondents never check the temperature, or they only check it
when the food is too warm or too cold to the touch (32 %), the rest check the
temperature daily, once a month or weekly (28 %). The respondents were asked
to indicate the temperature in their home refrigerator. The mean value of the
temperatures reported was 5.4 °C, the highest 18°C and lowest -20°C. Most con-
sumers (31 %) stated that the temperature was 5 °C. Respondents clean refriger-
ators as needed (68 %), every month (22 %) or once a week (9 %).
Knowledge of microorganisms found in home kitchens
The best knowledge of microorganisms was found in younger consumers from
the 1st age group, and the least in respondents from the 3rd age group. The bac-
teria Yersinia enterocolitica (79 %), Bacilus cereus (75 %) and Clostridium per-
fringens (71 %), are the least known, while Salmonella (96 %), Escherichia coli
O157 (56 %) and Staphylococcus aureus (40 %) are the best known. Consumers
men (p = 0.008).
After washing their hands, 37 % of the respondents use a kitchen towel
to wipe their hands, followed by those who use paper towels (26 %) and those
who use a kitchen towel that is also used to dry the dishes (22 %). Statistically
significant differences were observed between age groups (p = 0.042, r = 0.125)
and levels of education (p = 0.006, r = 0.107). Improper wiping of hands with a
kitchen towel that is used for the dishes is the most common with consumers
from the 1st age group (29%) and those with a university degree, master’s de-
gree or doctorate (27 %). Paper towels are most often used by consumers from
the 3rd age group (34 %) and those with completed primary, secondary or high-
er education.
Washing food cutting board after use
Half of consumers in the 2nd age group (51 %) use a second vegetable cutting
board after cutting red meat or poultry. A second cutting board is used by 44 %
of respondents in the 1st age group and only 33 % of respondents in the 3rd age
group of over 56 year olds (p = 0.027, r = -0.103). After use, 44 % of the respond-
ents wash the board with detergent and warm water (38% of all women and 27%
of men surveyed), and 17 % of respondents wash it only with water, more men
(29 %) than women (11%) (p < 0.001, r = -0.220) and most of the consumers from
the 3rd age group (23 %).
Knowledge of appropriate temperatures
About a third (30 %) of surveyed consumers have a thermometer in their home
refrigerator to measure its temperature. 51 % of the respondents do not know
the temperatures in their refrigerators. Among those who state that they have a
thermometer, just over a half of them (54 %) know the temperatures. As many
as 40 % of the respondents never check the temperature, or they only check it
when the food is too warm or too cold to the touch (32 %), the rest check the
temperature daily, once a month or weekly (28 %). The respondents were asked
to indicate the temperature in their home refrigerator. The mean value of the
temperatures reported was 5.4 °C, the highest 18°C and lowest -20°C. Most con-
sumers (31 %) stated that the temperature was 5 °C. Respondents clean refriger-
ators as needed (68 %), every month (22 %) or once a week (9 %).
Knowledge of microorganisms found in home kitchens
The best knowledge of microorganisms was found in younger consumers from
the 1st age group, and the least in respondents from the 3rd age group. The bac-
teria Yersinia enterocolitica (79 %), Bacilus cereus (75 %) and Clostridium per-
fringens (71 %), are the least known, while Salmonella (96 %), Escherichia coli
O157 (56 %) and Staphylococcus aureus (40 %) are the best known. Consumers
