Background Travellers’ risk perception is a key component of travel risk assessment because it influences the adequate implementation of safety precautions. The aims of this study are to validate a tool to analyse travellers’ risk perception to identify which factors can influence it and how it changes upon return. Methods The Traveller’s Risk Perception (TRiP) questionnaire was developed and administered to outpatients before and after travel in three travel clinics. A principal component analysis (PCA) was performed to validate the questionnaire and multivariate regression analysis was used to evaluate the effect of travellers’ characteristics on the risk scores. Results A total of 1020 travellers completed the questionnaire. PCA identified two latent factors: ‘generic-disseminated risks’ and ‘specific-circumstantial risks’. Cronbach’s α was acceptable (0.76 and 0.70, respectively). The ‘generic-disseminated risks’ dimension scored higher than the ‘specific-circumstantial risks’ (p<0.001). The items with the highest scores were insect bites, gastrointestinal disorders and malaria. The mean scores were significantly lower after the travel for all items but one. Conclusions The TRiP questionnaire is a valid and reliable tool for rating travellers’ perceptions. Staff in travel clinics should be trained to systematically assess travellers’ risk perception in order to tailor the consultation according to specific information needs.
RESUMO -O Salame Tipo Italiano é um dos produtos cárneos industrializados mais consumido e apreciado no Brasil, por sua conveniência e também por suas características sensoriais. A qualidade de salames é avaliada em função dos teores máximos de umidade, proteína, gordura, carboidratos e atividade de água. Quanto ao aspecto microbiológico, este produto é considerado em condições seguras para o consumo quando Salmonella sp., Staphylococcus aureus e Coliformes a 45ºC estão de acordo com o preconizado pela legislação. Este trabalho teve como objetivo avaliar a qualidade de Salames Tipo Italiano comercializados no município de Francisco Beltrão (PR). Foram avaliadas 5 marcas distintas de Salames Tipo Italiano, através de análises físico-químicas de umidade, proteína, gordura, carboidratos e atividade de água e microbiológicas de Salmonella sp.Staphylococcus aureus e Coliformes a 45ºC. Das marcas analisadas, três apresentaram teores de umidade acima do permitido pela legislação. Para os demais parâmetros físico-químicos, todas as marcas apresentaram resultados em conformidade com o Regulamento Técnico. Nenhuma amostra apresentou contaminação por Salmonella sp. e Staphylococcus aureus, entretanto, duas marcas apresentaram contaminação por Coliformes Totais.
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