14 documents found, page 1 of 2

Assessing learning about food safety using Personal Meaning Maps

Objective: According to the World Health Organisation’s estimates, food contamination is linked to 23 million cases of illness and 5,000 deaths per year in Europe. While changes in food production and distribution play an important role in managing contamination risk, foodborne illnesses can originate in food-handling practices at home. This study aimed to assess how a food safety education initiative in which ...

Sustentabilidade e alimentação: segundo grande inquérito em Portugal.

Self-reported practices by Portuguese consumers regarding eggs’ safety: An anal...

In Europe, salmonellosis has been ranked as the second leading cause of hospitalization and death due to the consumption of contaminated food. Information about consumers’ food safety perception, knowledge and practices in the domestic environment is lacking in order to define the main intervention opportunities to obtain a significant reduction in the occurrence of foodborne salmonellosis. We conducted an on-l...

Educating Young Consumers about Food Hygiene and Safety with SafeConsume: A Mul...

The SafeConsume educational suite was designed to improve knowledge about undertaking safer food practices and avoiding food-borne illnesses among young people. The resources were designed to support educators and members of the community who teach young people (aged 11–18 years) and include lesson plans and supporting teacher training resources. To assess the efficacy and suitability of the resources, an evalu...

Science-Society Relations in a Context of Technological Change: How Scientists ...

Renewable energies development has become a concern in European policy due to the need to combat climate change, to reduce energy dependency, and to address the issue of depletion of fossil fuels. Transitioning to a post-carbon society is a highly complex process due to the way energy and its supply permeate all of human activity, from the privacy of domestic everyday life to shared practices in the workplace, ...

Washing hands and risk of cross-contamination during chicken preparation among ...

Nearly 40% foodborne outbreaks in the European Union are attributable to food practices in domestic homes that include handling and preparation of raw chicken. Hand washing is an important way to prevent cross-contamination with pathogens during chicken preparation. This study, which is part of the EU Horizon 2020 funded consortium SafeConsume, aimed at quantifying and understanding hand washing practices in th...

Políticas de alterações climáticas em Portugal: posicionamentos e redes de rela...

Este artigo incide sobre as políticas para as alterações climáticas em Portugal, procurando compreender os posicionamentos institucionais e traçar os laços que se tecem entre instituições em matéria de influência sobre as políticas, fontes de informação científica, colaborações e aconselhamento. Tem por base um inquérito por questionário aos principais atores institucionais envolvidos. Este estudo conclui que h...

Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety

Our 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...

The 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 ...

Campylobacter 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...