Conway Ann, Ehuwa Olugbenga, Manning Meabh, Maye Aine, Moran Fintan, Jaiswal Amit K, Jaiswal Swarna
School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland.
Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, D07 H6K8 Grangegorman, Dublin, Ireland.
J Verbrauch Lebensm. 2023;18(1):43-55. doi: 10.1007/s00003-022-01405-w. Epub 2022 Nov 3.
is one of numerous food-borne pathogens that could possibly pose a major threat to global food safety. is primarily associated with foods such as poultry, eggs, vegetables, and some dairy products. However, infected food handlers and faecal contaminated environments are also significant sources and reservoirs of this pathogen. This study comprehensively evaluated the Irish consumers' food safety knowledge by exploring their knowledge level, practices and attitudes regarding raw meat handling, cross-contamination while handling different types of food products, and knowledge of risk and associated food-handling practices. The online SurveyMonkey tool was used to distribute a quantitative survey titled "Evaluation of Knowledge and Food-handling practices of Irish Consumers" from July to November 2020 and generated a total of 1916 responses. Results indicated that 79.9% of the studied Irish population had a good knowledge of salmonellosis and risk perception related to food handling practices. Knowledge of cross-contamination, hygienic practices and pathogens associated with poultry were also considered high. However, knowledge of meat handling was low at 44.9%. It was also observed that age, gender, marital status, gross annual income, and nationality were influential factors regarding the food safety knowledge of consumers, while age, marital status and gender indicated significant differences regarding awareness of correct food hygiene practices.
是众多食源性病原体之一，可能对全球食品安全构成重大威胁。主要与家禽、蛋类、蔬菜和一些乳制品等食物有关。然而，受感染的食品处理人员和粪便污染的环境也是这种病原体的重要来源和储存宿主。本研究通过探究爱尔兰消费者对生肉处理、处理不同类型食品时的交叉污染以及沙门氏菌风险和相关食品处理做法的知识水平、做法和态度，全面评估了他们的食品安全知识。2020年7月至11月期间，使用在线SurveyMonkey工具分发了一项名为“爱尔兰消费者知识与食品处理做法评估”的定量调查，共收到1916份回复。结果表明，79.9%的参与研究的爱尔兰人口对沙门氏菌病以及与食品处理做法相关的风险认知良好。对交叉污染、与家禽相关的卫生做法和病原体的了解也被认为较高。然而，对肉类处理的知识水平较低，为44.9%。还观察到，年龄、性别、婚姻状况、年总收入和国籍是影响消费者食品安全知识的因素，而年龄、婚姻状况和性别在正确食品卫生做法的认知方面存在显著差异。
