Conocimiento y aplicación en prácticas higiénicas en la elaboración de alimentos y auto-reporte de intoxicaciones alimentarias en hogares chilenos

Jairo Torres, Andres Voisier, Ingrid Berríos, Nicole Pitto, Samuel Durán Agüero
2018 Revista chilena de infectología  
Knowledge and application in hygienic practices in food preparation and self-report of food poisoning in Chilean homes Background: 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
more » ... ions 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.
doi:10.4067/s0716-10182018000500483 fatcat:72md32lm7rdrha6oskckzz2sle