La perception de l'hygiène domestique par les Françaises

Marrakchi, Chakib; Stahl, János; Berthelot, Philippe; Squinazi, Fabien; Audurier, A; Boudéne, C; Bousquet, J; Lejeune, B.; Morin, O.; Aubry, Maurice; Duhuot, D; Fleury, P; Cochet, Charlie

doi:10.1016/s0399-077x(01)00308-0

Cited by 3 publications

(1 citation statement)

References 6 publications

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“…Many of the studies conducted have proven that it is imperative to care about personal hygiene, and especially hand cleanliness because hands are important agents when it comes to transmitting microorganism and intestinal parasites to food (Aarnisalo et al, 2006;Bao, Ersun, & KÂvanç, 2006;Lucca & Torres, 2006;Marrakchi et al, 2002). A positive attitude was reported by a great majority of food handlers, who agreed that using caps, masks, protective gloves and adequate clothing reduces the risk of food contamination (82.9%).…”

Section: Discussionmentioning

confidence: 99%

Employees’ perception of hygiene in the catering industry in Ankara (Turkey)

Çakiroğlu

Uçar

2008

Food Control

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Section: Discussionmentioning

confidence: 99%

Employees’ perception of hygiene in the catering industry in Ankara (Turkey)

Çakiroğlu

Uçar

2008

Food Control

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A review of the performance of domestic refrigerators

James¹,

Evans²,

James³

2008

Journal of Food Engineering

132

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7This paper reviews the published data on the performance and use of domestic refrigerators 8 throughout the world in the last 30 years. While there is considerable legislation defining 9 maximum temperatures during the production, distribution and retailing of chilled food, as 10 soon as the consumer purchases the food, it is outside of any of these legislative 11 requirements. Inadequate domestic refrigeration or cooling is frequently cited as a possible 12 factor in food poisoning incidents. It is clear from the many published surveys that many 13 refrigerators throughout the world are running at higher than recommended temperatures. 14 Since even these recommended temperatures are higher than the 0 to 1°C that is usually the 15 recommended temperature range for storing fish and seafood, meat and many chilled 16 products the current situation is even more detrimental to maintaining the high quality life of 17 chilled foods. Despite numerous surveys around the world, how refrigerator temperatures 18 and cleanliness impacts on consumer health remains to be fully assessed. 19

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Domestic Refrigeration Practices with Emphasis on Hygiene: Analysis of a Survey and Consumer Recommendations

Lagendijk

Asséré

Derens³

et al. 2008

Journal of Food Protection

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A Web-enabled survey was conducted to improve knowledge of home refrigeration practices of French consumers (n = 809), with an emphasis on hygiene, and this information was used to establish recommendations. The survey targeted a convenience sample of working people. Analysis of the survey responses revealed that efforts should be directed toward improvement of microbiological control measures. Only 37% of respondents made sure the temperature in their refrigerator was 4 degrees C or below. Only 37% of respondents reported that they systematically wrapped food. Sponges, known to be frequently highly contaminated, were used by 89% of the respondents to clean their refrigerator, which indicates the need to recommend disinfection of sponges before they are used for cleaning. Twenty-seven percent of respondents used sodium hypochlorite (bleach), but it was applied without previous cleaning (21% of the users) or in the commercial concentrated form (7% of the users). The permanent presence of water condensation on the shelves was noted by 2% of respondents, suggesting imperfect closure of the door, with a consequence of higher energy consumption and water available for microbial circulation and growth. Thus, an important recommendation is to check the door gaskets and to ensure the tight closure of the door. Seventy percent of the respondents declared that they never put warm or hot food in the refrigerator. However, many people, when orally questioned, acknowledged that they leave dishes at ambient temperature overnight before putting them in the refrigerator. It therefore is essential to recommend that perishable food not be left for more than 2 h at ambient temperature.

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La perception de l'hygiène domestique par les Françaises

Cited by 3 publications

References 6 publications

Employees’ perception of hygiene in the catering industry in Ankara (Turkey)

Employees’ perception of hygiene in the catering industry in Ankara (Turkey)

A review of the performance of domestic refrigerators

Domestic Refrigeration Practices with Emphasis on Hygiene: Analysis of a Survey and Consumer Recommendations

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