Page 92 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 92
avje delovno aktivne populacije | health of the working-age population 90 with a university degree or more are best acquainted with the selected micro-
organisms.
Food thawing
Frozen meat is properly thawed by 52 % of respondents (34 % in the refrigera-
tor, 11 % under running cold water and 7 % in the microwave oven). 42 % of re-
spondents defrost meat on the kitchen counter, while 6 % of respondents nev-
er defrost frozen meat.
Food handling after heat treatment
50 % of respondents leave the prepared dish at room temperature for less than
two hours to cool down, 28 % of them for more than two hours and 21 % pay no
attention to it. The majority of consumers surveyed (88 %) handle roasted meat
correctly, as after heat treatment they do not put it in the container in which
the raw meat was stored.
Discussion
The aim of the research was to determine the knowledge of consumers about
ensuring food safety. It was assumed that consumers with a higher level of ed-
ucation would have more knowledge in the field of food safety, but this can-
not be fully confirmed, as it was found that there are only certain areas where
consumers with a higher level of education (university education and more)
show better knowledge than those with a lower level of education (primary,
secondary or higher school). These areas are: knowledge of microorganisms
that can cause food contamination, wiping hands after washing, and food de-
frosting procedures. The Food Safety Survey by the Food and Drug Adminis-
tration (2010) found that food is handled the least safely by the youngest Amer-
ican consumers, by the oldest and by those with the highest level of education.
Proper hand washing before and during food preparation is done more
consistently by female consumers than by male ones, as 62 % of women and 51
% of men always wash their hands before preparing food. If we compare the re-
sults with a previous study among Slovenian consumers conducted by Jevšnik
and co-workers (2008), we see that the majority of consumers (86 %) always
wash their hands before preparing food. Our present research came to poor-
er results, as only 60 % of all respondents always wash their hands before pre-
paring food. In the study by Jevšnik et al. (2008), it was found that more than
half of consumers wash their hands for less than 10 seconds, which is almost
half more than in this recent study, where about a quarter report hand washing
time of less than 10 seconds. 67 % of respondents wash their hands with soap
and warm water after handling raw red meat, chicken or fish, which is more
than in the study by Jevšnik et al., where that share was 57 %.
In our recent study, it was found that 30 % of the respondents have a ther-
mometer in their home refrigerator to check the temperature. Better results are
organisms.
Food thawing
Frozen meat is properly thawed by 52 % of respondents (34 % in the refrigera-
tor, 11 % under running cold water and 7 % in the microwave oven). 42 % of re-
spondents defrost meat on the kitchen counter, while 6 % of respondents nev-
er defrost frozen meat.
Food handling after heat treatment
50 % of respondents leave the prepared dish at room temperature for less than
two hours to cool down, 28 % of them for more than two hours and 21 % pay no
attention to it. The majority of consumers surveyed (88 %) handle roasted meat
correctly, as after heat treatment they do not put it in the container in which
the raw meat was stored.
Discussion
The aim of the research was to determine the knowledge of consumers about
ensuring food safety. It was assumed that consumers with a higher level of ed-
ucation would have more knowledge in the field of food safety, but this can-
not be fully confirmed, as it was found that there are only certain areas where
consumers with a higher level of education (university education and more)
show better knowledge than those with a lower level of education (primary,
secondary or higher school). These areas are: knowledge of microorganisms
that can cause food contamination, wiping hands after washing, and food de-
frosting procedures. The Food Safety Survey by the Food and Drug Adminis-
tration (2010) found that food is handled the least safely by the youngest Amer-
ican consumers, by the oldest and by those with the highest level of education.
Proper hand washing before and during food preparation is done more
consistently by female consumers than by male ones, as 62 % of women and 51
% of men always wash their hands before preparing food. If we compare the re-
sults with a previous study among Slovenian consumers conducted by Jevšnik
and co-workers (2008), we see that the majority of consumers (86 %) always
wash their hands before preparing food. Our present research came to poor-
er results, as only 60 % of all respondents always wash their hands before pre-
paring food. In the study by Jevšnik et al. (2008), it was found that more than
half of consumers wash their hands for less than 10 seconds, which is almost
half more than in this recent study, where about a quarter report hand washing
time of less than 10 seconds. 67 % of respondents wash their hands with soap
and warm water after handling raw red meat, chicken or fish, which is more
than in the study by Jevšnik et al., where that share was 57 %.
In our recent study, it was found that 30 % of the respondents have a ther-
mometer in their home refrigerator to check the temperature. Better results are
