Ispitivanje parametara higijene od značaja za bezbednost hrane u domaćinstvima

Abstract

Osnovni cilj istraţivanja bio je da se prikupe podaci o informisanosti i znanju potrošača o bezbednosti hrane, postupcima sa hranom u domaćinstvima i uslovima skladištenja kao i da se ispita kontaminacija bakterijama odabranih površina u kuhinji i friţiderima. Za ispitivanje informisanosti i znanja potrošača o bezbednosti hrane, kao i postupaka sa hranom u domaćinstvima korišćen je ankentni list. Uslovi skladištenja kontrolisani su Data Loger-ima, a kontaminacije površina u kuhinjama i friţiderima uzimanjem briseva i ispitivanjem ukupnog broja bakterija, psihrotrofnih bakterija i ukupnog broja enterobakterija. Na odabranim površinama ispitivano je i prisustvo koagulaza pozitivnih stafilokoka i salmonela. Za bakteriološka ispitivanja korišćene su standardne metode. Na drvenim i plastičnim daskama za sečenje utvrĎivano je i prisustvo organskih materija. Potrošači su praksu primene bezbednosti hrane u domaćinstvima stekli iz sopstvenog iskustva, sredstava javnog informisanja i članova domaćinstva. Statistički značajno manji broj ispitanika nije čuo za bezbednost hrane. Od bioloških agenasa značajnih za bezbednost hrane, potrošači su najčešće čuli za Trichinella spiralis, Salmonella spp., viruse, E. coli, Staphylococcus aureus, Listeria monocytogenes i Shigella spp. U domaćinstvima su statistički značajno najzastupljeniji kombinovani friţider-zamrzivači, starosti do pet godina. Za odrţavanje higijene friţidera najčešće se koristi deterdţent, dezinfekciono sredstvo i topla voda. Higijena pribora i opreme (noţevi i daske za sečenje) se odrţava statistički značajno više upotrebom deterdţenta i vruće vode. Odrţavanje lične higijene (pranje ruku) u statistički značajno većem broju se primenjuje posle radnji koje mogu da utiču na kontaminaciju radnih površina u kuhinji, kao i hrane. Statistički značajno veći broj ispitanika vole dobro pečeno meso, a proveru uspešnosti toplotne obrade obavljaju vizuelnim pregledom. Izmerene temperature u friţiderima zavisile su od tipa friţidera. Prosečne temperatura u friţiderima bila je 9,33±3,51 ⁰С. Statistički značajno viša prosečna temperatura utvrĎena je u vratima u odnosu na prosečne temperature na gornjim, odnosno donjim policama friţidera...

The main aim of this survey was to collect data on consumer awareness and knowledge of food safety, procedures with the food in household, storage conditions and to investigate the bacterial contamination of the selected surfaces in domestic kitchens and refrigerators. Standard questionnaire was used to examine consumer awareness and knowledge about food safety and procedures with the food in households. Storage conditions was controlled by data logger-s, and contamination of kitchen surfaces and refrigerators were defined by taking swabs and determination of the total viable count, psychrotrophic bacteria count and Enterobacteriaceae count. The presence of coagulasepositive staphylococci and Salmonella has been investigated on selected surfaces. Standard methods was used for bacterial examination. The presence of organic matter was determined on wooden or plastic cutting boards. Consumers are applying food safety practices in households acquire from their own experience, means of public information and members of the household. Significantly fewer respondents had not heard of food safety. The most common biological agents that consumers have heard are Trichinella spiralis, Salmonella spp., viruses, E. coli, Staphylococcus aureus, Listeria monocytogenes and Shigella spp. In households combined refrigerator-freezers, aged up to five years are the most common. For refrigerator hygiene detergent, disinfectant and hot water are commonly used. Hygiene of supplies and equipment (knives and cutting boards) are held significantly more by using detergent and hot water. Personal hygiene (hand washing) in a significantly greater number is applied after action that might affect the contamination of work surfaces in the kitchen, and also a food. Significantly more respondents prefer well-done meat, and the testing of thermal treatment performed by visual inspection. Measured temperatures in refrigerators depended on the type of refrigerator. Average temperature in refrigerators was 9,33±3,51 ⁰С. Significantly higher average temperature was determined in the door than the average temperatures of the upper or the lower shelves of the refrigerator...