Awareness of listeriosis among Portuguese pregnant women

Mateus, Teresa Letra; Maia, Rui Leandro; Teixeira, Paula

doi:10.1016/j.foodcont.2014.06.012

Cited by 9 publications

(7 citation statements)

References 31 publications

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“…Maia et al [19] emphasises education and information about the consumption and handling of risky foods associated with listeriosis as a key measure to reduce exposure to Listeria and state that it should be targeted primarily to at-risk groups. Despite numerous educational campaigns and media attention due to several fatal outbreaks, many authors report that awareness of listeriosis among at-risk individuals is low [20][21][22]. Xu et al [23] found that of 78.9% of pregnant women who reported being aware of Listeria, only 28.9% reported not consuming high-risk foods associated with Listeria.…”

Section: Introductionmentioning

confidence: 99%

Food Safety Knowledge and Practices of Pregnant Women and Postpartum Mothers in Slovenia

Jevšnik

Česen

Šantić

et al. 2021

Foods

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Food safety during pregnancy and postpartum is important for preventing foodborne diseases, while pregnant women are considered vulnerable due to their immunomodulatory condition. The current study aimed to investigate the self-reported food safety knowledge and practices of pregnant women and postpartum mothers in Slovenia using an online questionnaire and to compare the results with nonpregnant women as a control group. The study was conducted with 426 women, of whom 145 were pregnant, 191 were not pregnant, and 90 were postpartum. The online questionnaire consisted of questions related to food safety risk perception, hand hygiene, food purchase, food storage, food preparation and handling of infant formula and breast milk. The results showed that women generally have basic knowledge of proper food handling and are aware of food safety, but some specific gaps were identified in food handling at home, especially concerning microbiological risks. However, the results showed that pregnant women performed better than the postpartum group, and both groups performed significantly better than the nonpregnant group. The media was most frequently cited as a source of food safety information, especially by the pregnant group. Trained health workers should also inform women on how to ensure food safety in the home environment.

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Section: Introductionmentioning

confidence: 99%

Food Safety Knowledge and Practices of Pregnant Women and Postpartum Mothers in Slovenia

Jevšnik

Česen

Šantić

et al. 2021

Foods

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“…Despite several educational campaigns and media attention drawn by several deadly outbreaks and big food recalls, awareness of listeriosis among vulnerable individuals seems to be low (Bondarianzadeh, Yeatman, & Condon-Paoloni, 2007;Evans & Redmond, 2016;Mateus, Maia & Teixeira, 2014;Preuβel et al, 2015).…”

Section: Listeriosis Awareness-the Current Situationmentioning

confidence: 99%

“…For example, Asian Americans were more likely to use Internet whereas Hispanic Americans were more likely to use interpersonal sources of information. Healthcare professionals have been identified as the preferred and trusted source to provide information on food safety (Bondarianzadeh et al, 2007;Mateus et al, 2014;Medeiros, Chen, Hillers, & Kendall, 2008). However, some studies suggested that health professionals did not always provide sufficient advice on listeriosis prevention to their patients (Bondarianzadeh et al, 2007;Buffer, Kendall, Medeiros, Schroeder & Sofos, 2013;Medeiros et al, 2008;Wong et al, 2004).…”

Section: Where Can Vulnerable Individuals Get Information On Listeriomentioning

confidence: 99%

“…The need to develop targeted food safety education is widely reported. Consumption of high-risk foods is a problem in acquiring listeriosis during pregnancy (Mateus et al, 2014;Xu et al, 2017), but for older adults greater risk factors are storage malpractices and consumption after the "best before" date (Evans & Redmond, 2016). It is also important to determine which communication channels are used and accessible to the target population.…”

Section: What Needs To Be Improved?mentioning

confidence: 99%

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Risk communication strategies (on listeriosis) for high-risk groups

Maia

Teixeira

Mateus

2019

Trends in Food Science & Technology

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Background: Most cases of listeriosis are domestically acquired. Although consumers have a key role in its prevention, it is generally agreed that individuals at higher risk have a low awareness of the infection. Scope and approach: A summary of the scientific information on listeriosis awareness among high-risk groups will be presented. Reasons explaining unawareness and potential strategies to communicate with target groups in a manner that can effectively change risk behaviours reducing the burden of listeriosis will be discussed. Key findings and conclusions: Research efforts are needed in particular experimental studies that can identify which communication factors have a causal effect on peoples' risk behaviour and how these factors influence the processing of information by consumers.

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“…Regarding meat products, one of the most common applications of acetic acid has been to eliminate or prevent the development of L. monocytogenes , a challenging foodborne bacterium causing severe foodborne diseases (Barbuddhe et al ., ; Mateus et al ., ). It is resistant to low pH, as well as extreme temperatures (between −0.4 °C and 45 °C; Xi et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar

Laranjo

Potes

Gomes

et al. 2018

Int J of Food Sci Tech

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Cabec ßa de xara is a traditional ready-to-eat meat product (RTEMP) from the Portuguese region of Alentejo. It is a moulded galantine made of low value pork pieces. The aim of this work was to test the addition of vinegar in reducing the spoilage microbiota, as well as controlling Listeria monocytogenes, in order to increase the shelf-life of cabec ßa de xara. Physicochemical (fatty acids and biogenic amines profiles), microbiological (mesophiles, psychrotrophic bacteria, enterobacteria, yeasts and L. monocytogenes) and sensory analyses were performed throughout the storage period. RTEMP vinegar samples always showed lower microbiological counts than control samples. Moreover, RTEMP vinegar samples showed significantly lower contents in vasoactive amines throughout the storage period, which might be explained by their significantly lower enterobacteria counts. Concerning sensory analysis, RTEMP vinegar samples generally scored higher in overall appreciation. Our results showed that shelf-life of cabec ßa de xara may be extended from 1 to 3 months.Data are expressed as mg kg À1. Data are shown as means AE standard deviation. Different letters indicate statistically different means (Tukey's HSD).T, treatment; t, storage time; T 9 t, interaction between the two factors.ns, not significant, *P < 0.05, **P < 0.01, ***P < 0.001. Vinegar preserved ready-to-eat meat product M. Laranjo et al. * Overall appreciation 62.78 AE 15.16 61.50 AE 13.65 62.50 AE 18.32 * 67.59 AE 13.12 64.13 AE 12.31 63.88 AE 12.61 * Data are expressed as means AE standard deviation. * Samples were not tasted due to the presence of Listeria monocytogenes.Vinegar preserved ready-to-eat meat product M. Laranjo et al.Vinegar preserved ready-to-eat meat product M. Laranjo et al.

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Awareness of listeriosis among Portuguese pregnant women

Cited by 9 publications

References 31 publications

Food Safety Knowledge and Practices of Pregnant Women and Postpartum Mothers in Slovenia

Food Safety Knowledge and Practices of Pregnant Women and Postpartum Mothers in Slovenia

Risk communication strategies (on listeriosis) for high-risk groups

Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar

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