de Oliveira Elias Susana, Varela Tomasco Paula, Ortiz Alvarenga Verônica, de Souza Sant'Ana Anderson, Tondo Eduardo Cesar
Department of Food Sciences, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Campus do Vale, Prédio 43212, CEP 91501-970, Porto Alegre, RS, Brazil.
Nofima AS, Osloveien, 1, Ås, Norway.
Food Res Int. 2015 Dec;78:266-273. doi: 10.1016/j.foodres.2015.09.034. Epub 2015 Sep 30.
This study aimed to analyze the impact of practices adopted for preparation, storage and consumption of homemade mayonnaise salad (HMS) as contributor factors for the occurrence of salmonellosis. A total of 493 individuals answered a questionnaire composed of demographic and socioeconomic questions and, preparing, storage and consumption practices of HMS. The level of good hygiene practices (GHP) of respondents was calculated using Good Practice and Outbreak Prevention Indexes. The consumer behavior and the correlation between practices were performed using Multiple Correspondence Analysis (MCA). 75% of respondents consume HMS, being 43% of interviewers doing this at least once per month. HMS was prepared from 30min to 1h before being served by 46% of individuals, it remaining for 30min to 1h at room temperature during the meal by 63% of people. Furthermore, 51% of respondents left the HMS container open or improperly closed, which may lead to cross-contamination. Most respondents (66%) stated reuse the HMS for less than one day (44%), at once (76%). 77% of participants declared that they prepare HMS, being only 7% preparing HMS without eggs. The majority (51%) used a cooked and a raw egg yolk. In addition, 75% of the cases showed raw eggs in recipe. The Weighted Good Practice Index, Weighted Outbreak Prevention Index and Weighted Harmonic Outbreak Prevention Index were 63%, 62% and 27% of participants, respectively. The MCA gathered the participants into two groups one commits various errors and other commits few errors on GHP. Thus, a consumer would probably perform multiple either good or bad practices simultaneously.
本研究旨在分析自制蛋黄酱沙拉（HMS）的制备、储存和食用方式作为沙门氏菌病发病的促成因素所产生的影响。共有493人回答了一份由人口统计学和社会经济问题以及HMS的制备、储存和食用方式组成的问卷。使用良好操作和暴发预防指数计算受访者的良好卫生规范（GHP）水平。使用多重对应分析（MCA）对消费者行为和这些方式之间的相关性进行分析。75%的受访者食用HMS，其中43%的受访者每月至少食用一次。46%的人在食用前30分钟至1小时制备HMS，63%的人在就餐期间将其在室温下放置30分钟至1小时。此外，51%的受访者将HMS容器敞开或关闭不当，这可能导致交叉污染。大多数受访者（66%）表示HMS的再利用时间少于一天（44%），或立即再利用（76%）。77%的参与者表示他们制备HMS，只有7%的人制备不含鸡蛋的HMS。大多数人（51%）使用一个熟蛋黄和一个生蛋黄。此外，75%的案例在食谱中使用了生鸡蛋。加权良好操作指数、加权暴发预防指数和加权谐波暴发预防指数分别为参与者的63%、62%和27%。MCA将参与者分为两组，一组在GHP方面犯各种错误，另一组犯很少错误。因此，消费者可能会同时进行多种良好或不良操作。
