Jones Anna K, Cross Paul, Burton Michael, Millman Caroline, O'Brien Sarah J, Rigby Dan
Natural Resources Wales, Bangor, United Kingdom.
Bangor University, Bangor, Wales, United Kingdom.
PLoS One. 2017 Jun 28;12(6):e0175816. doi: 10.1371/journal.pone.0175816. eCollection 2017.
Foodborne disease poses a serious threat to public health. In the UK, half a million cases are linked to known pathogens and more than half of all outbreaks are associated with catering establishments. The UK Food Standards Agency (FSA) has initiated the UK Food Hygiene Rating Scheme in which commercial food establishments are inspected and scored with the results made public. In this study we investigate the prevalence of food risk increasing behaviours among chefs, catering students and the public. Given the incentive for respondents to misreport when asked about illegal or illicit behaviours we employed a Randomised Response Technique designed to elicit more accurate prevalence rates of such behaviours. We found 14% of the public not always hand-washing immediately after handling raw meat, poultry or fish; 32% of chefs and catering students had worked within 48 hours of suffering from diarrhoea or vomiting. 22% of the public admitted having served meat "on the turn" and 33% of chefs and catering students admitted working in kitchens where such meat was served; 12% of the public and 16% of chefs and catering students admitted having served chicken at a barbeque when not totally sure it was fully cooked. Chefs in fine-dining establishment were less likely to wash their hands after handling meat and fish and those who worked in award winning restaurants were more likely to have returned to work within 48 hours of suffering from diarrhoea and vomiting. We found no correlation between the price of a meal in an establishment, nor its Food Hygiene Rating Score, and the likelihood of any of the food malpractices occurring.
食源性疾病对公众健康构成严重威胁。在英国，五十万例病例与已知病原体有关，且所有疫情爆发事件中半数以上与餐饮场所相关。英国食品标准局（FSA）启动了英国食品卫生评级计划，对商业食品场所进行检查并打分，结果予以公开。在本研究中，我们调查了厨师、餐饮专业学生和公众中增加食品风险行为的流行情况。鉴于当被问及非法或违规行为时，受访者有虚报的动机，我们采用了随机应答技术，旨在得出此类行为更准确的流行率。我们发现，14%的公众在处理生肉、家禽或鱼类后并非总是立即洗手；32%的厨师和餐饮专业学生在腹泻或呕吐后48小时内仍在工作。22%的公众承认供应过“快变质”的肉类，33%的厨师和餐饮专业学生承认在供应此类肉类的厨房工作；12%的公众以及16%的厨师和餐饮专业学生承认在不完全确定鸡肉已完全煮熟的情况下在烧烤时供应过鸡肉。高档餐厅的厨师在处理肉类和鱼类后洗手的可能性较小，而在获奖餐厅工作的厨师在腹泻和呕吐后48小时内返回工作的可能性更大。我们发现，场所内一顿饭的价格及其食品卫生评级得分与任何食品违规行为发生的可能性之间均无关联。
