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Consumers’ purchasing habits and food poisoning risk - A portuguese survey

2023Journal article Open access
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dc.contributor.authorGoncalves, J. C.
dc.contributor.authorGuiné, Raquel P. F.
dc.contributor.authorDjekic, I.
dc.contributor.authorSmigic, N
dc.date.accessioned2024-02-15T09:41:58Z
dc.date.available2024-02-15T09:41:58Z
dc.date.issued2023
dc.description.abstractIn the Western countries, despite tight food safety legislation, food poisoning episodes are still quite frequent. According to the European legislation, it is mandatory for all European member states the annual reporting of information on food-borne outbreaks. In Portugal, the National Institute of Health (INSA) notifies each year the European Food Safety Authority (EFSA) about the data of the foodborne outbreaks occurred in Portugal, namely information about the pathogenic microorganism responsible, the food products involved and the places where the contamination or consumption have occurred. The aim of this research was to evaluate the Portuguese consumer knowledge about food products commonly responsible for poisoning outbreaks, and witch pathogenic microorganisms are most associated to those food poisoning episodes. In 2017, the Department of Food and Nutrition (DAN) of INSA, carried out laboratory research on 18 outbreaks of food-borne infections that occurred in Portugal which caused 323 cases of illness and involved 145 hospitalizations, with no deaths being reported. Also, we were collecting information through a questionnaire, which was disclosed in the google forms online platform. Ethical issues were respected in the design and application of the questionnaire, and validated by the CERNAS Research Centre. The questionnaire was approved by the Ethics Committee at the Polytechnic Institute of Viseu, in June 2021 with reference 52/ SUB/2021. The data was collected between June of 2021 and January of 2022, involving 350 adult participants that voluntarily answered the questionnaire. Data analysis was made using Excel. In the EFSA report of 2017, a total of 5,079 foodborne outbreaks were reported. In these events, Salmonella spp. was the commonest detected agent, causing one out of seven outbreaks. Also, Salmonella spp. in eggs and in meat and meat products were identified as the highest risk agent/food pairs. Concerning the place where the food was prepared or consumed, 75% were in public places (institutions, residential, canteens, school bars, schools, colleges, kindergartens, day-care centers, restaurants, hospitals, and nursing homes) and 25% at home, i.e. all the patients involved belonged to the same household. The major foodborne pathogens, associated food vehicles, include: Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Listeria monocytogenes is able to grow at temperatures approaching 0 0 C, and is responsible for outbreaks of listeriosis often associated to the consumption of ready to eat meat, dairy and fishery products. The results show that consumers are quite well informed about food contamination by pathogenic microorganism. They consider products like eggs, meat, and dairy products, as having the greatest risk to the health of consumers and identify the salmonella as the microorganism most associated to those contamination.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGonçalves JC, Guiné RPF, Djekic I, Smigic N (2023) Consumers’ purchasing habits and food poisoning risk - A portuguese survey. Journal of Hygienic Engineering and Design, 45: 127-133pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/8243
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectFood poisoningpt_PT
dc.subjectPathogenic microorganismspt_PT
dc.subjectPortuguese consumer attitudespt_PT
dc.subjectChilled foodpt_PT
dc.subjectSurveypt_PT
dc.titleConsumers’ purchasing habits and food poisoning risk - A portuguese surveypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage133pt_PT
oaire.citation.startPage127pt_PT
oaire.citation.titleJournal of Hygienic Engineering and Designpt_PT
oaire.citation.volume45pt_PT
person.familyNameGonçalves
person.familyNamede Pinho Ferreira Guiné
person.givenNameJoão Carlos
person.givenNameRaquel
person.identifier1299655
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-idE411-A4A3-F728
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-3763-1503
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id55951854100
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication397e6196-5fed-44bb-b807-dacd9b85ae27
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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