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.
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.
Food Res Int. 2019 Nov;125:108631. doi: 10.1016/j.foodres.2019.108631. Epub 2019 Aug 30.
The aim of this study was to assess the risk of occurrence of a foodborne outbreak and point practices determinant to achieve high Good Hygienic Practice level during handling practice from purchase to consumption of chicken meat and eggs. The risk behavior of respondents and the risk of the occurrence of a foodborne outbreak were measured using Weighted Harmonic Outbreak Prevention Index (WHOPI). WHOPI were not correlated to socioeconomic data and perception of risks. Different profiles of handling practices were identified inside each WHOPI level. Chicken meat defrost, time and temperature of egg cooking and the point of yolk were identified as the most important procedures responsible for the WHOPI level upgrades. The consumption of chicken meat and eggs were characterized as discrete distributions. The average consumption of chicken meat was 113.48 g/per day and eggs daily intake distribution was 0.92 units/day. Our results can be applied for future microbiological food safety risk assessments related to the consumption of chicken meat and eggs.
本研究旨在评估从购买到食用鸡肉和鸡蛋的处理过程中，发生食源性疾病暴发的风险，并确定实现高水平良好卫生规范的关键实践。使用加权谐波暴发预防指数（WHOPI）衡量受访者的风险行为和食源性疾病暴发的风险。WHOPI 与社会经济数据和风险感知无关。在每个 WHOPI 水平内，确定了不同的处理实践特征。鸡肉解冻、鸡蛋烹饪的时间和温度以及蛋黄点被确定为导致 WHOPI 水平升级的最重要程序。鸡肉和鸡蛋的消费特征为离散分布。鸡肉的平均日消费量为 113.48 克/天，鸡蛋的日摄入量分布为 0.92 个/天。我们的研究结果可应用于未来与鸡肉和鸡蛋消费相关的微生物食品安全风险评估。
