Warsaw University of Life Sciences - SGGW, Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, 159C Nowoursynowska St., 02-776 Warsaw, Poland.
Int J Environ Res Public Health. 2020 Mar 20;17(6):2074. doi: 10.3390/ijerph17062074.
The objective of this paper is to evaluate the knowledge and practices of Polish consumers in terms of broadly defined hygiene on food preparation at home. The consequence of improper food handling may be a faster rate of food spoilage. A specially designed questionnaire was used. The study was conducted on a nationwide, random, and representative group of 1115 adult respondents. Segmentation (cluster analysis) of respondents differing in their practice and knowledge of meal preparation and personal hygiene was carried out. Several areas were diagnosed in which the respondents' knowledge and practice were insufficient, such as storage of food products, inappropriate conduct of the thawing process, and heating of dishes. It was found that the best practice and knowledge of the issues discussed were characteristic of unemployed women over 35 years of age (cluster D). They offen gave answers that were significantly different ( < 0.05) from those given by the other clusters. The most limited knowledge and the worst practices were characteristic of mainly men with elementary and secondary education who are a part of the labor force (cluster E and A). The segmentation provided valuable information which indicates that educational programs on food safety need to be further strengthened.
本文旨在评估波兰消费者在广义的家庭食品准备卫生方面的知识和实践。不当的食品处理可能会导致食品更快变质。研究使用了专门设计的问卷，对全国范围内随机抽取的 1115 名成年受访者进行了代表性调查。对在准备膳食和个人卫生方面的实践和知识存在差异的受访者进行了细分（聚类分析）。在一些方面，如食品储存、解冻过程不当和菜肴加热等，发现受访者的知识和实践不足。研究结果表明，在讨论的问题上，最好的实践和知识特征是失业的 35 岁以上女性（D 类）。她们的回答往往与其他群体显著不同（<0.05）。知识最有限、实践最差的主要是从事体力劳动的男性，他们大多受过小学和中学教育（E 类和 A 类）。这种细分提供了有价值的信息，表明需要进一步加强食品安全教育计划。
