Your browser doesn't support javascript.
loading
[Knowledge and application in hygienic practices in food preparation and self-report of food poisoning in Chilean homes]. / Conocimiento y aplicación en prácticas higiénicas en la elaboración de alimentos y auto-reporte de intoxicaciones alimentarias en hogares chilenos.
Torres, Jairo; Voisier, Andres; Berríos, Ingrid; Pitto, Nicole; Durán Agüero, Samuel.
Afiliação
  • Torres J; Universidad Tecnológica de Chile INACAP, Chile.
  • Voisier A; Escuela de Nutrición y Dietética, Facultad de Ciencias para el Cuidado de la Salud, Universidad San Sebastián, Chile.
  • Berríos I; Escuela de Nutrición y Dietética, Facultad de Ciencias para el Cuidado de la Salud, Universidad San Sebastián, Chile.
  • Pitto N; Universidad Tecnológica de Chile INACAP, Chile.
  • Durán Agüero S; Escuela de Nutrición y Dietética, Facultad de Ciencias para el Cuidado de la Salud, Universidad San Sebastián, Chile.
Rev Chilena Infectol ; 35(5): 483-489, 2018.
Article em Es | MEDLINE | ID: mdl-30724994
BACKGROUND: Foodborne diseases in the home are considered a problem at the national level, however, there is little information about household handling habits. AIM: To Identify the hygienic practices of people who prepare food at home and self-reporting food intoxication in Chilean homes. MATERIAL AND METHODS: A survey with 15 questions was made in google docs, containing questions about food handling practices and self-reporting food intoxication. RESULTS: 2024 people were surveyed. Ninety six percent prepare food at home, of the total whom cook, 88% of respondents consider important good food handling practices at home, 76% say they know about the concept of cross contamination, however, more than 40% start their purchase in supermarkets with dairy and meat products which indicates that there is a high probability of cold chain loss, 56% of respondents indicate that they defrost food at room temperature, and with respect to fruits or vegetables only 12.5% use a disinfectant. Of the total number of respondents, 17% indicated that they had suffered food poisoning and of these only 64% attended the doctor. CONCLUSION: Although it is argued to have knowledge about good food handling practices, some important practices are not carried out.
Assuntos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Contaminação de Alimentos / Conhecimentos, Atitudes e Prática em Saúde / Manipulação de Alimentos / Doenças Transmitidas por Alimentos Tipo de estudo: Observational_studies / Prevalence_studies / Prognostic_studies / Qualitative_research / Risk_factors_studies Limite: Adolescent / Adult / Female / Humans / Male / Middle aged País/Região como assunto: America do sul / Chile Idioma: Es Revista: Rev Chilena Infectol Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Chile País de publicação: Chile

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Contaminação de Alimentos / Conhecimentos, Atitudes e Prática em Saúde / Manipulação de Alimentos / Doenças Transmitidas por Alimentos Tipo de estudo: Observational_studies / Prevalence_studies / Prognostic_studies / Qualitative_research / Risk_factors_studies Limite: Adolescent / Adult / Female / Humans / Male / Middle aged País/Região como assunto: America do sul / Chile Idioma: Es Revista: Rev Chilena Infectol Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Chile País de publicação: Chile