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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]

dc.contributor.authorTorres J.A.
dc.contributor.authorVoisier A.
dc.contributor.authorBerríos I.
dc.contributor.authorPitto N.
dc.contributor.authorAgüero S.D.
dc.date.accessioned2020-09-02T22:29:18Z
dc.date.available2020-09-02T22:29:18Z
dc.date.issued2018
dc.identifier10.4067/s0716-10182018000500483
dc.identifier.citation35, 5, 483-489
dc.identifier.issn07161018
dc.identifier.urihttps://hdl.handle.net/20.500.12728/6409
dc.descriptionBackground: 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. © 2018, Sociedad Chilena de Infectologia. All rights reserved.
dc.language.isoes
dc.publisherSociedad Chilena de Infectologia
dc.subjectDiseases transmitted by food
dc.subjectFood handling
dc.subjectHygienic practices
dc.subjectadolescent
dc.subjectadult
dc.subjectattitude to health
dc.subjectChile
dc.subjectcross-sectional study
dc.subjecteducational status
dc.subjectfemale
dc.subjectfood contamination
dc.subjectfood handling
dc.subjectfood poisoning
dc.subjecthuman
dc.subjectmale
dc.subjectmiddle aged
dc.subjectprevention and control
dc.subjectquestionnaire
dc.subjectself report
dc.subjectstandards
dc.subjectstatistics and numerical data
dc.subjectyoung adult
dc.subjectAdolescent
dc.subjectAdult
dc.subjectChile
dc.subjectCross-Sectional Studies
dc.subjectEducational Status
dc.subjectFemale
dc.subjectFood Contamination
dc.subjectFood Handling
dc.subjectFoodborne Diseases
dc.subjectHealth Knowledge, Attitudes, Practice
dc.subjectHumans
dc.subjectMale
dc.subjectMiddle Aged
dc.subjectSelf Report
dc.subjectSurveys and Questionnaires
dc.subjectYoung Adult
dc.titleKnowledge 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]
dc.typeArticle


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