Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs

被引：32

作者：

Hessel, Claudia Titze ^{[1
]}

Elias, Susana de Oliveira ^{[1
]}

Pessoa, Joao Pedro ^{[1
]}

Zanin, Lais Mariano ^{[2
]}

Stedefeldt, Elke ^{[3
]}

Tondo, Eduardo Cesar ^{[1
]}

机构：

[1] Fed Univ Rio Grande UFRGS, Inst Food Sci & Technol ICTA, Dept Food Sci, Ave Bento Goncalves,9500,Campus Vale,Pridio 43212, BR-91501970 Porto Alegre, RS, Brazil

[2] Univ Fed Sao Paulo, Programa Posgrad Nutr, GeQual Study Grp Food Qual, Botucatu St 862, BR-04023062 Sao Paulo, SP, Brazil

[3] Univ Fed Sao Paulo, Ctr Desenvolvimento Ensino Super Saude, GeQual Study Grp Food Qual, Pedro Toledo St 859, BR-04039032 Sao Paulo, SP, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2019年 / 125卷

关键词：

Food safety; Food preparation; Good hygienic practices; Probability distribution; Food safety assessment; SALMONELLA-ENTERITIDIS; UNITED-STATES; FOODBORNE DISEASE; KNOWLEDGE; CONSUMERS; OUTBREAKS; HANDLERS; POULTRY; COUNTRIES; CONTAMINATION;

D O I：

10.1016/j.foodres.2019.108631

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to assess the risk of occurrence of a foodborne outbreak and point practices determinant to achieve high Good Hygienic Practice level during handling practice from purchase to consumption of chicken meat and eggs. The risk behavior of respondents and the risk of the occurrence of a foodborne outbreak were measured using Weighted Harmonic Outbreak Prevention Index (WHOPI). WHOPI were not correlated to socioeconomic data and perception of risks. Different profiles of handling practices were identified inside each WHOPI level. Chicken meat defrost, time and temperature of egg cooking and the point of yolk were identified as the most important procedures responsible for the WHOPI level upgrades. The consumption of chicken meat and eggs were characterized as discrete distributions. The average consumption of chicken meat was 113.48 g/per day and eggs daily intake distribution was 0.92 units/day. Our results can be applied for future microbiological food safety risk assessments related to the consumption of chicken meat and eggs.

引用

页数：14

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