Prevalence of Selected Food Consumption and Preparation Behaviors Associated with Increased Risks of Food-borne Disease

Klontz, Karl C.; Timbo, Babgaleh; Fein, Sara B.; Levy, Alan S.

doi:10.4315/0362-028x-58.8.927

Cited by 124 publications

(82 citation statements)

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“…On the contrary, education and length of service proved to be associated to some unexpected and apparently incongruent findings, in particular about some critical issues such as separating raw from cooked foods. Overall, studies on food safety are inconsistent with regard to the relationship between risk perception and age (Klontz, Timbo, Fein, & Levy, 1995). Moreover, our findings are consistent with those of other studies, in which lower education levels were reported to be associated with safer food handling behaviours (Altekruse, Yang, Timbo, & Angulo, 1999;Medeiros, Hillers, Kendall, & Mason, 2001;Patil, Cates, & Morales, 2005).…”

Section: Discussionsupporting

confidence: 83%

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Buccheri

Mammina²,

Giammanco

et al. 2010

Food Control

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a b s t r a c tThe aim of this study was to investigate knowledge, attitudes and practices of food service staff in nursing homes and long-term care facilities for the elderly in Sicily, Italy. Association with some demographic and work-related variables was also investigated. This survey provides information and outlines many complex questions concerning the basics of food hygiene. Education level, length of service in the employment and attending courses on food hygiene influenced the knowledge, attitudes and practices of food service staff. This study has evidenced the need for continuous training among food service staff regarding food safety in LTCF and nursing homes.

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Section: Discussionsupporting

confidence: 83%

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Buccheri

Mammina²,

Giammanco

et al. 2010

Food Control

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“…These studies can be grouped into three categories. First, studies identifying factors affecting food handlers' practices including demographics and organisational factors (for example, Klontz et al, 1995;Green & Selman, 2005;Tessema, et al, 2014). Second, studies investigating the behavioural aspects impact on food handlers' practices employing Social Cognition Models (SCMs) including Theory of Planned Behaviour (TPB), Health Beliefs Model (HBM) and the Theory of Reasoned Action (TRA).…”

Section: Introductionmentioning

confidence: 99%

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Habiballah¹,

Shakhsheer²,

Al-Ababneh³

2017

JTHM

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It has been established that food handlers working in foodservices are the main source of food borne outbreaks. The current study objective is to assess restaurant employees' food handling practices by exploring driving forces behind these practices. The study was accomplished quantitatively covering 245 restaurant employees in Irbid city-Jordan; who provided primary data by completing a designated self-administered questionnaire. A model of nine hypotheses was developed and examined using independent-samples t-tests and one way ANOVA tests. Study's findings revealed a large number of variables influencing restaurant employees' food handling practices including socio-demographic measures (such as age & education), workrelated elements (such as restaurant size & HACCP implementation) and culture. This study explores a previously confined researched field -cultural influences on restaurant employees' food handling practices contributing to a wider understanding of safe food handling which in turn should enhance food safety levels. It fructifies many recommendations embodying its findings' implications to enhance food safety levels; these include advocating HACCP implementation and more control on non-Jordanian restaurant employees' food safety competences.

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“…Apesar dessa conscientização, as ETA são ainda uma das principais causas de morbidade em diversos países (ANGELILLO et al, 2001;ANGELILLO et al, 2000;BEAN;GRIFFIN, 1990). Estima-se que os Estados Unidos gastam anualmente entre US$ 8,4 a 10 bilhões, em cerca de 9 milhões de casos de ETA (ALTEKRUSE et al, 1996;KLONTZ et al, 1995). No Brasil existem poucas informações da real situação das ETA; os poucos dados epidemiológicos que alguns estados conseguem compilar dificilmente refletem a real situação do problema, uma vez que a maioria dos casos raramente é comunicada aos órgãos de saúde locais.…”

Section: Introductionunclassified

Hábitos alimentares do consumidor de leite cru de Campo Mourão – PR

Nero

Maziero²,

Bezerra³

2003

Sem. Ci. Agr.

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ResumoNo Brasil o consumo de leite cru é bastante alto, especialmente em comunidades rurais. Grande parte da produção de leite no Brasil é comercializada sem nenhum tratamento térmico ou processamento, contradizendo a Legislação Federal, além de oferecer riscos à saúde do consumidor. Este trabalho busca traçar um perfil do consumidor de leite cru na cidade de Campo Mourão, região oeste do Paraná, Brasil, com o objetivo de fornecer informações para órgãos oficiais atuarem no controle desse mercado informal e em programas de conscientização da população. Dessa forma, foi realizado um levantamento em 423 residências da zona urbana da cidade baseado num questionário abordando o consumo de leite, consumo de leite cru e origem do leite cru recebido. Os dados coletados foram compilados e analisados (freqüências) pelo software Epi Info 2000 v 1.1 (CDC). 33,57% da população de Campo Mourão consumia leite cru, sendo que esse hábito estava diretamente ligado a conceitos de que esse tipo de leite é mais saudável. A maioria da população consumidora de leite cru desconhecia os riscos que esse produto poderia oferecer. Na maioria dos casos, a entrega do produto era feita na residência do consumidor (89,60%), mais freqüentemente entre 9:00 e 10:00hs (52,00%), em garrafas plásticas tipo pet (54,00%). A maioria da população não sabia que a venda de leite cru é proibida (83,90%). Os resultados reforçam a necessidade de medidas efetivas de controle ao comércio de leite cru, além de evidenciar a necessidade de programas de conscientização da população em relação aos perigos que esse produto pode oferecer. Palavras-chave: Leite cru, leite informal, hábitos alimentares, consumidor. AbstractIn Brazil, raw milk is largely consumed, especially within rural communities. A large parcel of total Brazilian milk production is commercialized without any thermal treatment or processing, contradicting the Federal Legislation and offering risks to consumers health. This paper looks for tracing the profile of raw milk consumers from urban zone of Campo Mourão city, western Paraná State, Brazil, and objectives to give information for official organs act in control of raw milk commercialization and development of awareness programs for population. A research was effectuated in 423 houses from urban zone based in a questionnaire with questions about milk consumption, raw milk consumption and its origin. The data was compiled and analyzed by Epi Info v 1.1 software (CDC). 33.57% of population consumed raw milk, and this was linked to the idea that it is healthier. A great part of population did not know the risks of raw milk consumption. The delivery is effectuated at the consumer house (89

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Prevalence of Selected Food Consumption and Preparation Behaviors Associated with Increased Risks of Food-borne Disease

Cited by 124 publications

References 0 publications

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Restaurant Employees’ Food Handling Practices in Irbid City, Jordan

Hábitos alimentares do consumidor de leite cru de Campo Mourão – PR

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