Food safety knowledge and practices among elderly in Slovenia

Jevšnik, Mojca; Ovca, Andrej; Bauer, Melissa; Fink, Rok; Oder, Martina; Sevšek, F.

doi:10.1016/j.foodcont.2012.10.003

Cited by 43 publications

(35 citation statements)

References 34 publications

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“…In contrast with our findings, in a conducted study in Italy, 87% of the women were aware of correct temperature range (Vegara et al, 2014). Some investigations around the world showed that less than 20% of householder women have enough information related to real temperature of their refrigerators as well as regularly measurements of temperature (Bharathirajan et al, 2012, James et al, 2008, Maktabi et al, 2013, O'BRIEN, 1997, Jevšnik et al, 2013, Godwin et al, 2005. The results of temperature evaluation indicated that 25% of the fridges in the current study were at or above the currently recommended temperature (4.4°C) (Fight, 2015, Godwin et al, 2007.…”

Section: Discussioncontrasting

confidence: 98%

A preventative approach to promote food safety

Esfarjani

Khaksar

Nasrabadi

et al. 2016

British Food Journal

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Purpose – Domestic refrigerators could be considered as one of the major potential sources of food-borne diseases, in addition limited data are available regarding the level of contamination of domestic refrigerators in Iran. The purpose of this paper is to detect some of bacterial contamination in domestic refrigerators. Design/methodology/approach – In total, 104 households were randomly selected from ten health centers in five areas of Tehran, Iran. Visual inspection and temperature evaluation of the households’ refrigerators were done. In addition, the refrigerators were swabbed and analyzed for contaminants using polymerase chain reaction (PCR) method. DNA was isolated and purified by the proposed standard protocol. Findings – Screening of the domestic refrigerators by PCR method showed that 51.7 percent of the samples were positive for pathogens as follows: L. monocytogenes 41.6 percent, S. aureus 5.5 percent, Salmonella spp 4.6 percent, and E. coli O157:H7 0 percent; consequently, none of mentioned pathogens were detected in 48.3 percent of the refrigerators. Results of the visual inspection indicated that 57 percent of the refrigerators were on desirable, 36.5 percent were acceptable, and 7 percent were weak conditions. Most of the refrigerators about 44 percent had desirable temperatures. There were no significant correlations between the visual inspection scores, temperature and frequency of isolation of specific pathogens in the domestic refrigerators. A significant correlation was observed between contamination and education of parents (p < 0.05). Originality/value – Determination of the bacterial contamination and evaluating the temperature of domestic refrigerators in Iran can be considered as a novel approach of current study. These findings could be employed in designing and implementing appropriate educational interventions to promote food safety and diminish the risk of food-borne illnesses. Also, obtained results might be applied as introduction for further investigations.

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Section: Discussioncontrasting

confidence: 98%

A preventative approach to promote food safety

Esfarjani

Khaksar

Nasrabadi

et al. 2016

British Food Journal

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“…Yet such results are hardly surprising as food-related risks are a subject of increased public concern. 26 Moreover, due to the fact that with age, many body functions weaken, 27 the elderly population is considered most vulnerable to foodborne diseases. 28,29 Although the awareness of health-related issues is more identified with femaleness than maleness, 30 the differences in answers between women and men in this study were statistically insignificant (P = .434).…”

Section: Perceived Importance Of Specific Characteristics Of Food Pmentioning

confidence: 99%

Identification of problems arising during manual handling of food packaging by older consumers in Poland

et al. 2019

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The ageing population all over the world requires much greater attention than it receives from many businesses, including packaging industry. Therefore, it is essential to investigate the specific needs, requirements, and expectations of older consumers, particularly those related to the labelling and ergonomics, so as to shape the food packaging characteristics. In this way, consumers' satisfaction and hence the brand loyalty can be built. The aim of the study was to analyse the needs of older consumers related to food packaging handling and other corresponding issues, as well as to develop guidelines for food producers. The research consisted of two stages: a survey that covered a group of 600 consumers aged 60 and older in southern Poland and individual in‐depth interviews (IDIs) carried out among 60 people over the age of 60 in southern Poland. The outcomes of this consumer research indicated the need for changes in food packaging designed for older consumers, especially in consideration of the physical limitations for its handling before and after the product purchase. Food producers should also pay particular attention to the problems connected with packaging as a source of information. Moreover, they should make modifications in packaging ergonomics, especially in terms of size, shape, and opening and closing features. According to respondents, packaging material should be safe for health but not necessarily environmentally friendly.

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“…For this reason, many studies have focused on food safety knowledge and behavior among various groups of consumers: adults [7,8], families with young children [9][10][11], elderly persons [12], and young adults and students [2,[13][14][15]. On the basis of these surveys, it is possible to indicate areas of conduct and knowledge that should be given special emphasis in educational activities, taking into account a specific group of respondents.…”

Section: Introductionmentioning

confidence: 99%

Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?

Tomaszewska

Bilska

Kołożyn-Krajewska

2020

IJERPH

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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 (p < 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.

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Food safety knowledge and practices among elderly in Slovenia

Cited by 43 publications

References 34 publications

A preventative approach to promote food safety

A preventative approach to promote food safety

Identification of problems arising during manual handling of food packaging by older consumers in Poland

Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?

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