Altekruse S F, Street D A, Fein S B, Levy A S
Division of Market Studies, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC 20204, USA.
J Food Prot. 1996 Mar;59(3):287-94. doi: 10.4315/0362-028x-59.3.287.
A national telephone survey was conducted of 1,620 randomly selected U.S. residents who spoke English, were at least 18 years old, and resided in households with kitchen facilities. Respondents were interviewed about their recognition of foodborne pathogens, foods at risk for transmitting infection, knowledge of safe food handling, and food-handling practices. One-third of the respondents who prepared meals reported unsafe food hygiene practices: e.g., they did not wash hands or take precautions to prevent cross-contamination from raw meat. Unsafe practices were reported more often by men, adults 18 to 29 years of age, and occasional food preparers than by women, persons 30 years old or older, and frequent food preparers. Respondents who identified a food vehicle for Salmonella spp. were more likely to report washing their hands and cleaning cutting boards after preparing raw meat and poultry. The results raise concerns about consumer food-handling practices. The influence of food safety training, food-handling experience, and age on food-handling practices should be studied further. Awareness of a food vehicle for Salmonella spp., for example, may indicate knowledge of the etiology of foodborne disease that promotes safe food handling. Understanding the factors associated with safe food handling will assist in development of effective safe-food instruction programs.
对1620名随机抽取的美国居民进行了一项全国性电话调查，这些居民讲英语，至少18岁，居住在有厨房设施的家庭中。受访者接受了关于他们对食源性病原体的认知、有传播感染风险的食物、安全食品处理知识以及食品处理习惯的访谈。三分之一准备饭菜的受访者报告了不安全的食品卫生习惯：例如，他们不洗手或不采取预防措施以防止生肉交叉污染。男性、18至29岁的成年人以及偶尔做饭的人比女性、30岁及以上的人以及经常做饭的人更常报告不安全行为。识别出沙门氏菌属食物载体的受访者在处理生肉和家禽后更有可能报告洗手和清洁砧板。这些结果引发了对消费者食品处理习惯的担忧。食品安全培训、食品处理经验和年龄对食品处理习惯的影响应进一步研究。例如，对沙门氏菌属食物载体的认知可能表明对食源性疾病病因的了解，这有助于促进安全的食品处理。了解与安全食品处理相关的因素将有助于制定有效的安全食品指导计划。
