Garayoa Roncesvalles, Córdoba María, García-Jalón Isabel, Sanchez-Villegas Almudena, Vitas Ana Isabel
Department of Nutrition and Dietetics, University of Navarra, C/Irunlarrea s/n 31008 Pamplona, Spain.
J Food Prot. 2005 Dec;68(12):2631-6. doi: 10.4315/0362-028x-68.12.2631.
A survey was conducted to investigate the relationship between knowledge about food safety and actual food handling practices among Spanish university students (mainly from the health sciences disciplines) who usually prepare meals at home. Based on level of education in food safety topics, students were divided in three groups: high, which included students from Food Science and Nutrition; medium, which included students from other health sciences; and low, which included students from non-health-related studies. More than two thirds of the 562 people selected had an accurate knowledge of the eight foodborne pathogens included in the survey, but only 5.2% were able to identify Staphylococcus aureus as a foodborne pathogen. Significant differences in responses were found depending on educational level concerning the food safety topic. For food handling, up to 60% of the responses reflected accurate knowledge of proper storage of prepared meals and washing of hands and materials to avoid cross-contamination. However, with the exception of questions related to storage temperature, there was considerable difference between knowledge and reported behavior. Although 98.6% of the participants recognized the importance of hand washing before and during food preparation, only one quarter (24.4%) affirmed that they washed their hands with soap and water. On questions concerning food practices, more accurate answers were given by the older students. Women answered questions regarding cross-contamination more accurately, whereas men were more accurate in response to questions concerning temperature and food preservation. In general, students with more knowledge of food hygiene had better reported practices, but even these students reported some high-risk behaviors. These results confirm the need to improve educational programs, ensuring that the acquired knowledge actually modifies consumer behavior.
一项调查旨在研究西班牙大学生（主要来自健康科学学科）在家准备饭菜时食品安全知识与实际食品处理行为之间的关系。根据食品安全主题的教育水平，学生被分为三组：高组，包括食品科学与营养专业的学生；中组，包括其他健康科学专业的学生；低组，包括非健康相关专业的学生。在所选的562人中，超过三分之二的人对调查中包含的八种食源性病原体有准确的认识，但只有5.2%的人能够将金黄色葡萄球菌识别为食源性病原体。根据食品安全主题的教育水平，在回答上发现了显著差异。对于食品处理，高达60%的回答反映了对准备好的饭菜正确储存以及洗手和清洗物品以避免交叉污染的准确认识。然而，除了与储存温度相关的问题外，知识与报告行为之间存在相当大的差异。尽管98.6%的参与者认识到在食品制备前和过程中洗手的重要性，但只有四分之一（24.4%）的人确认他们用肥皂和水洗手。在关于食品行为的问题上，年龄较大的学生给出了更准确的答案。女性对有关交叉污染的问题回答更准确，而男性对有关温度和食品保存的问题回答更准确。总体而言，食品卫生知识较多的学生报告的行为较好，但即使是这些学生也报告了一些高风险行为。这些结果证实了改进教育项目的必要性，确保所学知识切实改变消费者行为。
