19 documents found, page 1 of 2
Evaluating biosolutions for sustainable food systems: a review of safety, quali...
Thomsen, Marianne; Leroi, Françoise; Passerini, Delphine; Siemiatkowska, Milena; Sopacua, Tirzania; Andersson, Kristina; Teixeira, Paula; Poças, FatimaBiosolutions, such as food cultures and fermentates, are emerging alternatives to classical food preservation methods, offering multiple benefits, including food quality and safety enhancement, and waste reduction, with limited sensory and nutritional modification of the product and higher consumer acceptance. This study explores the potential of biosolutions to address critical challenges in sustainable food s...
Hand hygiene practices during meal preparation-a ranking among ten European cou...
Mihalache, Octavian Augustin; Teixeira, Paula; Langsrud, Solveig; Nicolau, Anca IoanaBACKGROUND: The aim of this paper was to map consumers' food hygiene practices from 10 European countries and evaluate which demographic groups are more likely to be exposed to foodborne pathogens and establish a ranking of adherence to food hygiene practices in 10 European countries. METHODS: The research design consisted of a cross-national quantitative consumer survey regarding food safety and hygiene practi...
Bacterial levels and diversity in kitchen sponges and dishwashing brushes used ...
Møretrø, Trond; Ferreira, Vânia B.; Moen, Birgitte; Almli, Valérie L.; Teixeira, Paula; Kasbo, Ida M.; Langsrud, SolveigAims: The purpose of the work was to investigate bacterial levels and diversity as well as survival of Salmonella in used dish washing sponges and brushes and identify consumer practices that can potentially explain bacterial status of these items. Methods and Results: Used washing up utensils were collected from consumers. The bacterial numbers (TVC) were very variable with an extremely high median level (10.3...
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...
Salmonella in eggs: from shopping to consumption — a review providing an eviden...
Cardoso, Maria João; Nicolau, Anca Ioana; Borda, Daniela; Nielsen, Line; Maia, Rui Leandro; Møretrø, Trond; Ferreira, Vânia; Knøchel, SusanneNontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's...
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...
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...
Efficacy of removing bacteria and organic dirt from hands: a study based on bio...
Mihalache, Octavian Augustin; Borda, Daniela; Neagu, Corina; Teixeira, Paula; Langsrud, Solveig; Nicolau, Anca IoanaThe objective of this study was to evaluate the efficacy of dirt removal (bacteria and organic matter) of several hand-cleaning procedures. The results from the hand hygiene experiment indicated that washing hands with warm water and soap for 20 s is the most effective method investigated when hands are either dirty or greasy. Even if not proper washing, rinsing under running water for 5 s is a cleaning procedu...
Dishwashing sponges and brushes: consumer practices and bacterial growth and su...
Møretrø, Trond; Moen, Birgitte; Almli, Valérie L.; Teixeira, Paula; Ferreira, Vânia B.; Åsli, Anette Wold; Nilsen, Charlotte; Langsrud, SolveigSponges are frequently used in kitchens and have been shown to harbor large numbers of bacteria, occasionally also pathogens. Less is known about kitchen brushes regarding usage and presence of bacteria. In the present study, the use of sponges and brushes was studied in a survey among 9966 European consumers in ten countries, and growth and survival of bacteria in sponges and brushes were examined in laborator...