Food handlers and foodborne diseases: Knowledge, attitudes, and reported behavior in Italy
| Autor: | Italo F. Angelillo, Liliana Rizzo, Nunzia M. A. Viggiani, Aida Bianco |
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| Předmět: |
Adult
Male Health Knowledge Attitudes Practice medicine.medical_specialty Food handlers Adolescent Higher education Food Handling media_common.quotation_subject Microbiology Foodborne Diseases Interviews as Topic Hygiene Environmental protection Environmental health medicine Humans media_common Hepatitis business.industry Data Collection Public health Middle Aged Food safety medicine.disease Italy Food Microbiology Female Health education Positive attitude business Food Science |
| Zdroj: | Scopus-Elsevier |
| Popis: | The purpose of this study was to evaluate knowledge, attitudes, and behavior concerning foodborne diseases and food safety issues among food handlers in Italy. Face-to-face interviews were conducted within a random sample using a structured questionnaire. Of the 411 food handlers responding, 48.7% knew the main foodborne pathogens (Salmonella spp., Staphylococcus aureus, Vibrio cholerae or other Vibrio spp., Clostridium botulinum, hepatitis A virus), and this knowledge was significantly greater among those with a higher education level, in practice from a longer period of time, and who had attended education courses (P < 0.05). A vast majority (90.4%) correctly indicated those foods classified as common vehicles for foodborne diseases, and only 7.1% of food handlers were able to name five different food vehicles, each of which transmit one of the five pathogens. The proportion of those who were able to specify a food vehicle that transmitted hepatitis A virus was significantly higher for those with a higher educational level and with a longer food-handling activity. A positive attitude toward foodborne diseases control and preventive measures was reported by the great majority of food handlers, and it was more likely achieved by those who had attended education courses. This attitude was not supported by some of the self-reported safe practices observed for hygienic principles, because only 20.8% used gloves when touching unwrapped raw food, and predictors of their use were educational level and attending education courses. Results strongly emphasize the need for educational programs for improving knowledge and control foodborne diseases. |
| Databáze: | OpenAIRE |
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