Trends in social, political and technological impact factors of hygienic risks in German households

Heinzel, M.

doi:10.1078/1438-4639-00079

Cited by 5 publications

(5 citation statements)

References 10 publications

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“…Heinzel [22] weist darauf hin, dass sich mit der Zunahme des Verzehrs von Tiefkühlkost und Fertiggerichten und dem Einkauf großer Verbrauchsmengen, die gekühlt gelagert werden müssen, auch Risiken durch lebensmittelbedingte Infektionen ergeben können. In der Regel wird der infektionspräventive Effekt der Kühl-schranktemperaturen (Schutz vor Verderbnis der Produkte) überschätzt.…”

Section: Technologische Aspekte Bei Der Lebensmittelverarbeitung Und unclassified

Infektionsrisiken im häuslichen Umfeld

Exner

Gebel

Heudorf

et al. 2008

Bundesgesundheitsbl.

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Within the last two decades risks posed by infectious diseases outside of hospitals and nursing homes had no high significance in the public perception. The home environment is regarded as a save shelter from infectious risks. In the mean time there have been dramatic socio-demographic, health policy and technological changes which have increased infectious risks outside medical facilities. In Germany up to 1.4 million people with multiple morbidities are nursed at home. Technological changes with the aim to protect the environment, like reduction of water temperature and water volumes in washing processes has lowered the efficacy to control pathogens. Thus it is time to revise the process of risk assessment in which not only aspects of environmental protection but also those of health protection must be taken into account. The article gives an overview of new risks and epidemiological changes and discusses the necessity of a new risk assessment and risk management approach which hopefully will lead to a changing paradigm.

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Section: Technologische Aspekte Bei Der Lebensmittelverarbeitung Und unclassified

Infektionsrisiken im häuslichen Umfeld

Exner

Gebel

Heudorf

et al. 2008

Bundesgesundheitsbl.

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“…By perceiving themselves as invulnerable, consumers may limit the adoption of correct preventive measures. In addition, the widespread perception that it is the task of public authorities and food industry players to control food risk, removes responsibility from consumers, who assign themselves a marginal role in risk reduction (Heinzel 2001). Consumers tend to be uninformed both about the potential risks and about methods of curbing microbiological contamination.…”

Section: Introductionmentioning

confidence: 97%

Reducing microbiological risk in the kitchen: piloting consensus conference methodology as a communication strategy

Ravarotto

Crovato

Mantovani

et al. 2015

Journal of Risk Research

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Foodborne diseases are a major public health problem. Improper storage and food preparation at home can favour microbial contamination of food. Consumers play a crucial role in controlling this risk. To reduce exposure to risk, it is essential to provide information and guidance on contamination management in the home. The aim of this study was to pilot a method of participatory communication addressed to young consumers and designed to reduce the microbiological risks associated with the consumption of meat products. The methodology was based on application of the 'consensus conference' model on food safety issues. The consensus conference served not only as a participatory strategy to share knowledge but also as a method for sharing in the development of risk communication content (guidelines) to be disseminated to the reference target. Young people's perceptions, habits and behaviour in the kitchen were explored in the preparatory stage of the consensus conference by means of a survey and a focus group. Three consensus conferences were held in Italy attended by 60 university students (19 and 22 years old). Application of the consensus conference model as a communication process proved to be an effective opportunity to engage young consumers and experts on the topic of food safety. This discursive participation approach was broadly welcomed by the participants. Specifically, direct interaction with the experts was considered to be an important part of the communication process. The findings of the project were used to select concise communication content based on the perceptions, behaviours and fact-finding needs of the selected target. Publication of this content in the form of guidelines on microbiological risk management at home has enabled the results of the consensus conferences to be extended and the targeted communication material on risk reduction in daily food handling practices to be disseminated.

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“…Personal hygiene behaviours (PHBs) include behaviours that people perform in daily lives to avoid some diseases. Hygiene risks are considered mainly along three dimensions: oral intake, physical contact and preventative ( Esrey et al., 1991 ; Heinzel, 2001 ). Risk perception, viewed as subjective estimates of the probability of the occurrence of negative events which may shape personal behaviours ( Oltedal et al., 2004 ), is often considered the core concept of health behaviour ( Brewer et al., 2007 ; Rousseau et al., 2013 ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of social and culture based risk perception of personal hygiene behaviours

Lin

Hsin

2018

Heliyon

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This study investigated students' risk perceptions with respect to personal hygiene behaviours (PHBs) from a sociocultural perspective along three dimensions: oral intake, physical contact, and preventative. A framework for an ecological system incorporates personal-social-cultural schemata shaping one's PHBs was proposed. A questionnaire survey and interview were administrated to 113 Taiwanese undergraduates who rated their risk concerns regarding 22 PHBs items; interviews were also conducted post-questionnaire to solicit opinions regarding item responses. A descriptive analysis, t-test, ANOVA, and post hoc comparison were performed for quantitative data analysis while qualitative data quoting students' elaboration on their responses were presented. This study reached three main conclusions. First, there is a significant difference between the risk perception scores of oral intake PHBs compared to physical contact PHBs. Second, the risk perception scores between this study and the American survey differ significantly. Furthermore, 13 of the items are considered to be socioculturally-embedded PHBs, differing substantially between the two study populations. Therefore, this study suggests that, in order to promote health policy and education, biology, society and culture levels need to be considered.

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Trends in social, political and technological impact factors of hygienic risks in German households

Cited by 5 publications

References 10 publications

Infektionsrisiken im häuslichen Umfeld

Infektionsrisiken im häuslichen Umfeld

Reducing microbiological risk in the kitchen: piloting consensus conference methodology as a communication strategy

Comparison of social and culture based risk perception of personal hygiene behaviours

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