10 documents found, page 1 of 1
Evidence-based health interventions for the educational sector: Application and...
Hann, Magda; Hayes, Catherine V.; Lacroix-hugues, Virginie; Touboul Lundgren, Pia; McNulty, Cliodna; Syeda, Rowshonara; Eley, Charlotte; Teixeira, PaulaBackground: Foodborne illnesses have a significant global burden and can be life-threatening, but good food hygiene practice can prevent most. SafeConsume is an EU-funded, transdisciplinary project aiming to improve consumers’ food safety behaviour and reduce the burden of foodborne illness. Young people are at risk of foodborne illness and research indicates a lack of knowledge or concern about food hygiene. E...
Kitchen layouts and consumers’ food hygiene practices: ergonomics versus safety
Mihalache, Octavian Augustin; Møretrø, Trond; Borda, Daniela; Dumitraşcu, Loredana; Neagu, Corina; Nguyen-The, Christophe; Maître, IsabelleOur paper emphasizes the importance of the kitchen layout in facilitating consumers' food hygiene practices. A significant correlation was found between the sink placement (inside or outside the kitchen) and hygienic practices during food handling based on a survey performed on consumers from ten European countries, indicating that those who had the sink in the kitchen were more likely to perform proper hygiene...
Consumer practices and prevalence of campylobacter, salmonella and norovirus in...
Møretrø, Trond; Nguyen-The, Christophe; Didier, Pierrine; Maître, Isabelle; Izsó, Tekla; Kasza, Gyula; Skuland, Silje E.; Cardoso, Maria JoãoAbout 40% of foodborne infections are acquired in the home. The aim of the present study was to track contamination of pathogens during domestic food preparation and link the contamination to preparation practices. Research participants from 87 households in six European countries were observed and interviewed during shopping and preparation of a chicken and vegetable meal. The presence of Salmonella spp., Camp...
Data on European kitchen layouts belonging to vulnerable consumers (elderly peo...
Mihalache, Octavian Augustin; Møretrø, Trond; Borda, Daniela; Dumitraşcu, Loredana; Neagu, Corina; Nguyen-The, Christophe; Maître, IsabelleThe data presented here capture the structure of kitchen layouts belonging to consumers vulnerable to foodborne diseases and food risk-takers. Data were collected in the frame of the SafeConsume project by multidisciplinary research teams that visited consumers during preparing a meal and had the possibility to examine their cooking routines. Distances between sink and stove, sink and refrigerator, stove and re...
Young people’s views on food hygiene and food safety: a multicentre qualitative...
Syeda, Rowshonara; Lundgren, Pia Touboul; Kasza, Gyula; Truninger, Monica; Brown, Carla; Lacroix-Hugues, Virginie; Izsó, Tekla; Teixeira, PaulaFoodborne diseases are a global burden, are preventable, and young people are a key population for behaviour change as they gain autonomy. This study aimed to explore young people’s needs across several European countries in relation to learning about and implementing food hygiene and food safety. Qualitative focus groups and interviews were conducted in rural and city regions across England, France, Hungary an...
Cross-contamination of lettuce with Campylobacter spp. via cooking salt during ...
Santos-Ferreira, Nânci; Alves, Ângela; Cardoso, Maria João; Langsrud, Solveig; Malheiro, Ana Rita; Fernandes, Rui; Maia, Rui; Truninger, MónicaCampylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the handling of contaminated raw chicken parts and carcasses. Our re...
Young People’s Views on Food Hygiene and Food Safety: A Multicentre Qualitative...
Syeda, Rowshonara; Touboul Lundgren, Pia; Kasza, Gyula; Truninger, Monica; Brown, Carla; Lacroix-Hugues, Virginie; Izsó, Tekla; Teixeira, PaulaFoodborne diseases are a global burden, are preventable, and young people are a key population for behaviour change as they gain autonomy. This study aimed to explore young people’s needs across several European countries in relation to learning about and implementing food hygiene and food safety. Qualitative focus groups and interviews were conducted in rural and city regions across England, France, Hungary an...
Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety
Mihalache, Octavian Augustin; Møretrø, Trond; Borda, Daniela; Dumitrascu, Loredana; Neagu, Corina; Nguyen-The, Christophe; Maitre, IsabelleOur paper emphasizes the importance of the kitchen layout in facilitating consumers' food hygiene practices. A significant correlation was found between the sink placement (inside or outside the kitchen) and hygienic practices during food handling based on a survey performed on consumers from ten European countries, indicating that those who had the sink in the kitchen were more likely to perform proper hygiene...
Data on European kitchen layouts belonging to vulnerable consumers (elderly peo...
Mihalache, Octavian Augustin; Møretrø, Trond; Borda, Daniela; Dumitraşcu, Loredana; Neagu, Corina; Nguyen-The, Christophe; Maître, IsabelleThe data presented here capture the structure of kitchen lay- outs belonging to consumers vulnerable to foodborne dis- eases and food risk-takers. Data were collected in the frame of the SafeConsume project by multidisciplinary research teams that visited consumers during preparing a meal and had the possibility to examine their cooking routines. Dis- tances between sink and stove, sink and refrigerator, stove ...
Cross-contamination of lettuce with Campylobacter spp. via cooking salt during ...
Santos, Nanci; Alves, Ângela; Cardoso, Maria João; Langsrud, Solveig; Malheiro, Ana Rita; Fernandes, Rui; Maia, Rui; Truninger, Monica; Junqueira, LuisCampylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the handling of contaminated raw chicken parts and carcasses. Our re...