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Advisor(s)
Abstract(s)
Foodbome diseases are widely accepted as one of the major public health concerns for all cOlUltries.
According to the results of various studies, the domestic sector needs to be a key element in the reduction of
foodbome illness as a significant proportion of these diseasescases arises from poor food handling and
hygiene practices in the domestic envirornnent. The objective of this preliminary study was to obtain an
indication of the level of hygiene of Portuguese kitchens. 10 domestic kitchens were characterized based on
the presence of Escherichia coli, Staphylococcus aureus and Enterobacteriaceae in 16 different sampling points
and ofListeria sp. in refrigerators and on the administration of a small questionnaire to the person responsible
for the house cleaning and cooking about food safety and hygiene practices. Although based on a small
number of homes, this study demonstrated that various points in the kitchen harbourharbor pathogenic
organisms, thus being a possible source of food poisoning, for example through cross-contamination.
Description
Keywords
Food safety Domestic environment kitchen hygiene Cross-contamination Consumer education
Pedagogical Context
Citation
NORONHA, Fátima...[et al] - Food safety in the domestic environment: kitchen hygiene. Journal of Food Technology. ISSN 1684-8462. Vol. 4 n.º4 (2006), p. 264-267
Publisher
Medwell Online