magistrsko delo
Lucija Pirc (Avtor), Andrej Ovca (Recenzent), Mojca Jevšnik (Mentor), Karmen Godič Torkar (Komentor)

Povzetek

Uvod: Zdravstveno neustrezna živila lahko povzročijo okužbe in/ali zastrupitve, kar pa nima za posledico le zdravstvene težave, ampak tudi stroške zdravstvene oskrbe. Raziskave so pokazale tri dejavnike, ki igrajo ključno vlogo pri preprečevanju okužb in/ali zastrupitev z živili v domačih kuhinjah. To so znanje, odnos in praksa pri ravnanju z živili. Da potrošniki lahko obvladujejo in preprečujejo tveganje za zdravje, morajo v domačem okolju zagotoviti pravilno izvajanje osnovnih higienskih načel, ki so: vzdrževanje higiene, ločevanje živil, zadostna toplotna obdelava živil, shranjevanje živil pri ustrezni temperaturi in uporaba zdravstveno ustrezne vode in surovih (svežih) živil. Namen dela: Ugotoviti znanje potrošnikov pri zagotavljanju varnih živil, ravnanje z izbranimi živili ter odnos do zagotavljanja varnih živil, ugotoviti, kakšno je higiensko stanje v kuhinjah potrošnikov. Metode: Preverjanje znanja potrošnikov smo izvedli z anketnim vprašalnikom, katerega je izpolnilo 380 potrošnikov. Opazovanje potrošnikov pri pripravi izbranih živil smo izvedli z opazovalno listo. Opazovali smo 8 potrošnikov starejših od 65 let in 8 mlajših od 35 let z majhnimi otroki. Higiensko stanje v domačih kuhinjah potrošnikov smo preverjali z odtisnimi lističi in z merjenjem ATP-bioluminiscence. Rezultati: Znanje potrošnikov je na nekaterih področjih pomanjkljivo, najboljše znanje kažejo potrošniki, stari od 36 do 55 let, in ženske. Opazovani potrošniki so v nekaterih primerih pri pripravi živil ravnali nepravilno in so povzročili tveganje za navzkrižno onesnaževanje živil, površin in delovnih pripomočkov. Veliko potrošnikov (97 %) je prepričanih, da znajo varno pripraviti živila ter so prepričani v svoje znanje in pravilno ravnanje pri pripravi živil. Povečanega skupnega števila mikroorganizmov, koliformnih bakterij in bakterije Escherichia coli pri večini opazovanih potrošnikov (n = 12, 75 %) nismo zaznali. Rezultati ATP meritev kažejo, da je več kot polovica vzorcev nesnažnih, kar zahteva boljše čiščenje. Razprava in zaključek: Potrošniki kljub temu, da imajo nekaj znanja na področjih varnosti živil (npr. preprečevanje navzkrižnega onesnaževanja, shranjevanje ostankov živil, uporaba ločenih krp), tega znanja velikokrat ne prenesejo v prakso. Potrošniki bi morali dosledneje skrbeti za osebno higieno, predvsem za večkratno in učinkovitejše umivanje rok. Temeljito in sprotno bi morali čistiti delovne površine, pripomočke, pribor in posodo v kuhinjah. Bolj pozorni bi morali biti na preprečevanje navzkrižnega onesnaževanja, do katerega pride preko površin, ki prihajajo v stik z živili.

Ključne besede

magistrska dela;sanitarno inženirstvo;potrošniki;varnost živil;znanje;ravnanje;higiena;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.09 - Magistrsko delo
Organizacija: UL ZF - Zdravstvena fakulteta
Založnik: [L. Pirc]
UDK: 614
COBISS: 5676651 Povezava se bo odprla v novem oknu
Št. ogledov: 867
Št. prenosov: 236
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Establishing safe food preparation in the domestic kitchen
Sekundarni povzetek: Introduction: Unwholesome foods may cause infections and/or poisonings, which result not only in medical problems but also in covering the costs of medical treatment. Research studies have determined three factors that play a key role in preventing food-related infections and/or poisonings in one’s home. They are knowledge, attitude and food handling practice. In order for consumers to manage and prevent health risks they must abide by the basic hygiene principles in their homes, i.e. maintaining hygiene, separating foods, ensuring proper heat treatment of the food, storing food at the right temperature, and using wholesome water and raw (fresh) foods. Purpose: To determine the consumers’ knowledge of ensuring food safety, their handling of specific foods, their attitude towards ensuring food safety, and the sanitary conditions in the consumers’ kitchens. Methods: The knowledge of consumers was examined with a survey questionnaire that was filled in by 380 consumers. The consumers were observed while preparing specific foods using an observation checklist. Eight consumers older than 65 and eight consumers younger than 35 who have small children were observed. The sanitary conditions in the consumers’ kitchens were examined using hygiene swabs and measuring the ATP bioluminescence. Results: The consumers lack knowledge of certain topics; the consumers aged 36 to 55 and women have demonstrated the highest level of knowledge. In some cases, the consumers being observed did not take proper action when preparing the food and therefore increased the risk of the cross-contamination of foods, food contact surfaces and kitchen utensils. The majority of consumers (97%) believe that they prepare foods safely and are convinced of their knowledge and proper food preparation practices. No increase in the total number of microorganisms, coliform bacteria and the Escherichia coli bacteria was detected in the majority of the consumers observed (n = 12.75%). The results of ATP measurements show that more than half of the samples are unclean and that a more thorough cleaning is required. Discussion and conclusion: Despite the fact that the consumers have some knowledge of food safety (e.g. preventing cross-contamination, storing leftovers, using separate dishcloths), they often fail to put that knowledge into practice. Consumers should pay more attention to personal hygiene, especially to washing their hands more often and more thoroughly. They should clean the food preparation surfaces, utensils, cutlery and dishes in their kitchens more thoroughly and promptly. They should pay more attention to preventing cross-contamination from surfaces that come into contact with food.
Sekundarne ključne besede: master's theses;sanitary engineering;consumers;food safety;knowledge;practice;hygiene;
Vrsta dela (COBISS): Magistrsko delo/naloga
Študijski program: 0
Komentar na gradivo: Univ. v Ljubljani, Zdravstvena fak., Oddelek za sanitarno inženirstvo
Strani: 90 f., [49] f. pril.
ID: 11217216