Langiano Elisa, Ferrara Maria, Lanni Liana, Viscardi Viviana, Abbatecola Angela Marie, De Vito Elisabetta
Z Gesundh Wiss. 2012 Feb;20(1):47-57. doi: 10.1007/s10389-011-0437-z. Epub 2011 Jul 1.
To define food safety and risk perception of foodborne diseases in the private home setting and identify specific behaviours during food purchase, storage and preparation in a large survey study. SUBJECT AND METHODS: A large sample of individuals (n = 1,000) living in the area of Cassino, Italy, volunteered to participate in the study. All participants were randomly recruited and underwent a questionnaire-based interview at their home regarding food-safety measures. Logistic regression analyses were used to test for correlations between demographic characteristics and knowledge/behaviours of food diseases. Risks of hazardous practices in the home were calculated according to educational, physical, occupational and marital status. All analyses were performed using the EPIINFO 3.5 statistical program. RESULTS: Our data showed that there was an insufficient amount of knowledge regarding foodborne diseases and pathogens. In most families, we found that there was a lack of correct adherence to food hygiene, mainly due to errors during both food preparation and storage. There was a higher risk for food safety errors in families with children, older persons and pregnant women. CONCLUSION: Our findings confirm that the home environment represents an important site for the spread of pathogens responsible for foodborne diseases. In order to adopt good hygiene practices in the home setting, consumers need to be informed about safety procedures of domestic food handling, storage and preparation.
在一项大型调查研究中，明确家庭环境中食品安全及食源性疾病的风险认知情况，并确定食品购买、储存和制备过程中的具体行为。对象与方法：居住在意大利卡西诺地区的大量个体（n = 1000）自愿参与本研究。所有参与者均被随机招募，并在其家中接受了关于食品安全措施的问卷调查。采用逻辑回归分析来检验人口统计学特征与食源性疾病知识/行为之间的相关性。根据教育程度、身体状况、职业和婚姻状况计算家庭中危险行为的风险。所有分析均使用EPIINFO 3.5统计程序进行。结果：我们的数据表明，关于食源性疾病和病原体的知识量不足。在大多数家庭中，我们发现缺乏对食品卫生的正确遵守，主要是由于食品制备和储存过程中的错误。有儿童、老年人和孕妇的家庭中食品安全错误的风险更高。结论：我们的研究结果证实，家庭环境是导致食源性疾病的病原体传播的重要场所。为了在家庭环境中采取良好的卫生习惯，需要告知消费者家庭食品处理、储存和制备的安全程序。
