Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10451/47112 |
Resumo: | 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 three categories of households and five European countries. A quantitative survey (n=1889) was combined with qualitative research, during which 75 participants from France, Norway, Portugal, Romania, and the United Kingdom were observed and interviewed. An original method for analysing video with “The Observer XT” software was developed to identify when and how risk arises. The quantitative survey and qualitative research data revealed that touching raw chicken was more frequent in Romania and Portugal. Practices to avoid touching raw chicken were declared and observed, although observations revealed that these practices were not always consistently followed. Only a third of the participants washed their hands with soap after handling raw chicken with important variations among countries (a majority in Norway and in the UK, a few in France and Portugal, none in Romania), in contrast to the results of the survey. Observations and interviews suggested that rinsing hands with water only and washing hands with soap are considered equivalent by many people. Barriers to washing hands due to improper equipment were mainly observed in Romania. Washing hands after touching raw chicken was motivated by food safety concerns for some participants in Norway and the UK, but not in France and Portugal, where it was motivated by unpleasant feelings on hands, or presented as a habit. Participants not washing their hands after touching the chicken did it after other actions they presumably perceived as unsafe (e.g. touching the bin, handling pets, and blowing the nose), indicating that they did not specifically consider touching raw chicken as risky. Knowledge, habits, and equipment with regard to chicken and hand washing differed among European countries, resulting in safe and risky practices. |
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Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countriesConsumerkitchenfood safetysoaphabitspracticesNearly 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 three categories of households and five European countries. A quantitative survey (n=1889) was combined with qualitative research, during which 75 participants from France, Norway, Portugal, Romania, and the United Kingdom were observed and interviewed. An original method for analysing video with “The Observer XT” software was developed to identify when and how risk arises. The quantitative survey and qualitative research data revealed that touching raw chicken was more frequent in Romania and Portugal. Practices to avoid touching raw chicken were declared and observed, although observations revealed that these practices were not always consistently followed. Only a third of the participants washed their hands with soap after handling raw chicken with important variations among countries (a majority in Norway and in the UK, a few in France and Portugal, none in Romania), in contrast to the results of the survey. Observations and interviews suggested that rinsing hands with water only and washing hands with soap are considered equivalent by many people. Barriers to washing hands due to improper equipment were mainly observed in Romania. Washing hands after touching raw chicken was motivated by food safety concerns for some participants in Norway and the UK, but not in France and Portugal, where it was motivated by unpleasant feelings on hands, or presented as a habit. Participants not washing their hands after touching the chicken did it after other actions they presumably perceived as unsafe (e.g. touching the bin, handling pets, and blowing the nose), indicating that they did not specifically consider touching raw chicken as risky. Knowledge, habits, and equipment with regard to chicken and hand washing differed among European countries, resulting in safe and risky practices.ElsevierRepositório da Universidade de LisboaDIDIER, PierrineNguyen-The, ChristopheMartens, LydiaFoden, MikeDumitrascu, LoredanaMihalache, Octavian AugustinNicolau, Anca IoanaSkuland, Silje ElisabethTruninger, MonicaJunqueira, LuisMaitre, Isabelle2021-03-29T08:49:21Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10451/47112engPierrine Didier, Christophe Nguyen-The, Lydia Martens, Mike Foden, Loredana Dumitrascu, Augustin Octavian Mihalache, Anca Ioana Nicolau, Silje Elisabeth Skuland, Monica Truninger, Luís Junqueira, Isabelle Maitre (2021), Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries. Food Control, Vol. 127, 108062.0956-713510.1016/j.foodcont.2021.108062info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-08T16:49:47Zoai:repositorio.ul.pt:10451/47112Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T21:59:12.100470Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries |
title |
Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries |
spellingShingle |
Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries DIDIER, Pierrine Consumer kitchen food safety soap habits practices |
title_short |
Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries |
title_full |
Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries |
title_fullStr |
Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries |
title_full_unstemmed |
Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries |
title_sort |
Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries |
author |
DIDIER, Pierrine |
author_facet |
DIDIER, Pierrine Nguyen-The, Christophe Martens, Lydia Foden, Mike Dumitrascu, Loredana Mihalache, Octavian Augustin Nicolau, Anca Ioana Skuland, Silje Elisabeth Truninger, Monica Junqueira, Luis Maitre, Isabelle |
author_role |
author |
author2 |
Nguyen-The, Christophe Martens, Lydia Foden, Mike Dumitrascu, Loredana Mihalache, Octavian Augustin Nicolau, Anca Ioana Skuland, Silje Elisabeth Truninger, Monica Junqueira, Luis Maitre, Isabelle |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
DIDIER, Pierrine Nguyen-The, Christophe Martens, Lydia Foden, Mike Dumitrascu, Loredana Mihalache, Octavian Augustin Nicolau, Anca Ioana Skuland, Silje Elisabeth Truninger, Monica Junqueira, Luis Maitre, Isabelle |
dc.subject.por.fl_str_mv |
Consumer kitchen food safety soap habits practices |
topic |
Consumer kitchen food safety soap habits practices |
description |
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 three categories of households and five European countries. A quantitative survey (n=1889) was combined with qualitative research, during which 75 participants from France, Norway, Portugal, Romania, and the United Kingdom were observed and interviewed. An original method for analysing video with “The Observer XT” software was developed to identify when and how risk arises. The quantitative survey and qualitative research data revealed that touching raw chicken was more frequent in Romania and Portugal. Practices to avoid touching raw chicken were declared and observed, although observations revealed that these practices were not always consistently followed. Only a third of the participants washed their hands with soap after handling raw chicken with important variations among countries (a majority in Norway and in the UK, a few in France and Portugal, none in Romania), in contrast to the results of the survey. Observations and interviews suggested that rinsing hands with water only and washing hands with soap are considered equivalent by many people. Barriers to washing hands due to improper equipment were mainly observed in Romania. Washing hands after touching raw chicken was motivated by food safety concerns for some participants in Norway and the UK, but not in France and Portugal, where it was motivated by unpleasant feelings on hands, or presented as a habit. Participants not washing their hands after touching the chicken did it after other actions they presumably perceived as unsafe (e.g. touching the bin, handling pets, and blowing the nose), indicating that they did not specifically consider touching raw chicken as risky. Knowledge, habits, and equipment with regard to chicken and hand washing differed among European countries, resulting in safe and risky practices. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-29T08:49:21Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10451/47112 |
url |
http://hdl.handle.net/10451/47112 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pierrine Didier, Christophe Nguyen-The, Lydia Martens, Mike Foden, Loredana Dumitrascu, Augustin Octavian Mihalache, Anca Ioana Nicolau, Silje Elisabeth Skuland, Monica Truninger, Luís Junqueira, Isabelle Maitre (2021), Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries. Food Control, Vol. 127, 108062. 0956-7135 10.1016/j.foodcont.2021.108062 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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