Good hygiene practices and food storage in the home kitchens of users of the family health program - Lapa
Keywords:
Family heath, Food, Food education and nutrition, Heath education, HygieneAbstract
Objective
The objective of this study was to verify hygiene practices in home kitchens of users of the Family Health Program (Lapa, Rio de Janeiro, Brazil) and compare them with the recommended good practices.
Methods
A total of 74 home visits were done and a list of good hygiene practices was verified regarding the environment, cross contamination and food storage. The
results were expressed as frequencies. The chi-square test was used to compare
the different variables.
Results
The participants were mostly females (77.0%) aged 60 or more years (55.4%). The most common poor hygiene practices were: pets with access to food preparation areas (20%), using the same surface to cut different foods (73.0%), raw and cooked foods not separated in the refrigerator (45.0%), inadequate egg
storage (74.0%), and ready-to-eat foods under room temperature (32.0%). Filtered
water was used more commonly by older individuals (69.2% vs. 39.3%, p=0.04)
whereas there was a tendency different cutting surfaces were used more commonly
by younger individuals (75.0% vs. 37.0%, p=0.05).
(Obs. da tradutora: geralmente existe diferença quando p<0.05, e não quando
p=0.05).
Conclusion
The results showed important lack of hygiene and poor food storage practices in the home kitchens of users of the Family Health Program of Lapa, Rio de Janeiro,
suggesting that education in food hygiene is needed
Downloads
References
MacCabe-Sellers BJ, Beattie SE. Food safety emerging trends in foodborne illness surveilance and prevention. J Am Dietc Assoe. 2004; 104(11): 1708-17.
Mitakakis TZ, Sinclair MI, Failey CK, Lightbody PK, Leder K, Hellard ME. Food safety in family homes in Melbourne, Australia. J Food Prot. 2004; 67(4) 818-22.
Green LR, Selman C, Scallan E, Jones TF, Marcus R. Beliefs about meals eaten outside the home as source of gastrointestinal illness. J Food Prot. 2005; 68(1O): 2184-9.
Leite LHM, Waissmann W. Surtos de toxinfecções alimentares de origem domiciliar no Brasil de 2000-2002. Hig Alim. 2006; 20(147):56-9
Gaucci C, Gaucci AA. What does the food handler in the home know about salmonellosis and food safety? J R Soe Health. 2005; 125(3):136-42.
Hillers V, Medeiros LC, Kendall P, Chen G, Di Mascola S. Consumer food-handling behaviors associated with prevention of 13 foodborne diseases. J Food Prot. 2003; 66(10) 1893-9.
Woteki CE, Kineman BD. Challenges and approaches to reducing foodborne illness. Ann Rev Nutr. 2003; 23:315-44.
Haapala 1, Probart C. Food safety knowledge, perceptions and behaviors among middle school students. J Nutr Educ Behav. 2004; 36(2):71-6.
Leite LHM, Waissmann W. Educação em segurança alimentar no ambiente clínico: papel dos profissionais de saúde. Hig Alim. 2007; 21(155):27-32.
Fortuna CM, Mishima SM, Matumoto S, Pereira MJB. O trabalho de equipe de saúde da família reflexões a partir de conceitos do processo grupal e de grupos operativos. Rev Latino-Am Enfermagem. 2005; 13(2): 262-8.
Stanwell-Smith R. The infection potential in the home and the role of hygiene: historical and current perspectives. lnt J Environ Health Res. 2003; 13(Suppl 1):S9-S17
Leite LHM, Cunha Z, Paiva AS, Vasconcellos ALR, Oliveira DA, Coelho JM. Avaliação dos padrões de higiene e segurança alimentar de usuários do Programa Saúde da Família (PSF-Lapa-RJ). Hig Alim. 2009; 23(170/171):33-9.
Agência Nacional de Vigilância Sanitária. Resolução RDC nº 275/2002 de 21 de outubro de 2002. Dispõe sobre o regulamento técnico de procedimentos operacionais padronizados aplicados aos estabeleci mentos produtores/industrializadores de alimentos e a lista de verificação das boas práticas de fabricação em estabelecimentos produtores/industrializadores de alimentos. [acesso 2003 fev 8). Disponível em:
.
Worsfold D. Eating out: consumer perceptions of food safety. lnt J Environ Health Res. 2006; 16(30) 219-29.
Redmond EC, Griffith CJ. Consumer perceptions of food safety risk, contrai and responsibility. Appetite. 2004; 43(3):309-13.
Oliveira LCJ, Faria KN, Negreiros AB, Tórtora JCO. Qualidade higiênico-sanitária de tábuas de corte, panos de prato e esponjas, em cozinhas residenciais. Hig Alim. 2007; 21(156):90-5.
Cliver DO. Cutting boards in salmonella cross-contamination. JAOAC lnt. 2006; 89(2):538-42.
Chiarini E, Andrade CS. Levantamento de procedi mentos higiênicos adotados em cozinhas residenciais. Hig Alim. 2004; 18(121)34-7.
Manati M. How important is the home hygiene. [cited 2003 Aug 2). Availablefrom: .
Lievonen S, Havulinna AS, Maijala R. Egg consumption patterns and salmonella risk in Filand. J Food Prot. 2004; 67(11):2416-23.
Towns RE, Cullen RW, Memken JA, Nnakwe NE. Food safety-related refrigeration and freezer practices and attitudes of consumers in Peoria and surrounding counties. J Food Prot. 2006; 69(7):1640-5.
Gilbert SE, Whyte R, Bayne G, Paulin SM, Lake RJ, van der Logt P. Survey of domestic food handling practices in New Zeland. lnt J Food Microbial. 2007; 117(3): 306-11.
Byrd-Bredbenner C, Maurer J, Wheatley V, Cottone E, Clancy M. Food safety hazards lurk in the kitchens of young adults. J Food Prot. 2007; 70(4):991-6
Marklinder IM, Lindblad M, Eriksson LM, Finnson AM, Lindqvist R. Home storage temperatures and consumer handling of refrigerator foods in Sweden. J Food Prot. 2004; 67(11):2570-7.
Patil SR, Cates S, Morales R. Consumer food safety knowledge, practices, and demographic differences: findings from a meta-analysis. J Food Prot. 2005; 68(9): 1884-94.
Dahod JM, Pérez-Escamilla R, Paciello S, Bermúdez-Millán A, Venkitanarayanan K, Damio G. Comparison between self-reported and observed food handling behaviors among Latinas. J Food Prot. 2007; 70(8): 1927-32.
