Page 153 - Petelin, Ana. 2020. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Zbornik povzetkov z recenzijo ▪︎ Book of Abstracts. Koper: Založba Univerze na Primorskem/University of Primorska Press
P. 153
uring food safety among Slovenian consumers prehrana in hidracija | nutrition and hydration
Mojca Jevšnik, Lucija Pirc, Karmen Godič Torkar
University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5,
1000 Ljubljana, Slovenia
Introduction: According to EFSA, most food borne diseases still happens at
home. Consumers have insufficient knowledge of food safety and they do not
transfer it properly into daily practice. The purpose of the research is to iden-
tify consumers‘ food safety knowledge and attitude, the handling of selected
foods and hygiene in the kitchen.
Methods: We used mixed method approach. The knowledge of 380 consum-
ers was examined with a survey questionnaire. In the second part of the study
we observed 16 consumers, while they were preparing specific foods using an
observation checklist. Eight consumers were older than 65, while eight of them
were younger than 35 and have small children. The hygiene conditions in the
consumers’ kitchens were examined using contact plates for determination of
the number of different groups of microorgansims, while the cleaning adequa-
cy was determined by measuring the ATP bioluminescence.
Results: We established lack of food safety knowledge of certain topics; the
consumers aged 36 to 55 and women have demonstrated the highest level of
knowledge. In some cases, the consumers being observed did not take prop-
er 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 require-
ments. The increased number of total bacterial count, coliform bacteria and
the Escherichia coli bacteria was detected in only 12.75 % out of consumers
kitchen 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 is needed in home kitchen
cleaning. Even though the consumers have some knowledge of food safety (e.g.
preventing cross-contamination, storing leftovers, using separate dishcloths),
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. They should clean the food preparation surfac-
es, utensils, cutlery and dishes in their kitchens more thoroughly and promptly.
They should pay more attention to preventing cross-contamination from sur-
faces that come into contact with food.
Key words: consumers, food safety, knowledge, food handling, hygiene
151
Mojca Jevšnik, Lucija Pirc, Karmen Godič Torkar
University of Ljubljana, Faculty of Health Sciences, Zdravstvena pot 5,
1000 Ljubljana, Slovenia
Introduction: According to EFSA, most food borne diseases still happens at
home. Consumers have insufficient knowledge of food safety and they do not
transfer it properly into daily practice. The purpose of the research is to iden-
tify consumers‘ food safety knowledge and attitude, the handling of selected
foods and hygiene in the kitchen.
Methods: We used mixed method approach. The knowledge of 380 consum-
ers was examined with a survey questionnaire. In the second part of the study
we observed 16 consumers, while they were preparing specific foods using an
observation checklist. Eight consumers were older than 65, while eight of them
were younger than 35 and have small children. The hygiene conditions in the
consumers’ kitchens were examined using contact plates for determination of
the number of different groups of microorgansims, while the cleaning adequa-
cy was determined by measuring the ATP bioluminescence.
Results: We established lack of food safety knowledge of certain topics; the
consumers aged 36 to 55 and women have demonstrated the highest level of
knowledge. In some cases, the consumers being observed did not take prop-
er 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 require-
ments. The increased number of total bacterial count, coliform bacteria and
the Escherichia coli bacteria was detected in only 12.75 % out of consumers
kitchen 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 is needed in home kitchen
cleaning. Even though the consumers have some knowledge of food safety (e.g.
preventing cross-contamination, storing leftovers, using separate dishcloths),
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. They should clean the food preparation surfac-
es, utensils, cutlery and dishes in their kitchens more thoroughly and promptly.
They should pay more attention to preventing cross-contamination from sur-
faces that come into contact with food.
Key words: consumers, food safety, knowledge, food handling, hygiene
151
