Javnozdravstveni značaj bezbednosti hrane u odnosu na znanje, stavove i ponašanja zaposlenih u ugostiteljskim objektima
Public health significance of food safety in relation to the knowledge, attitudes and behavior of employees in catering facilities
Doktorand
Barjaktarović Labović, SnežanaMentor
Mugoša, BobanČlanovi komisije
Mijailović, ŽeljkoSbutega Milošević, Gorica
Nikolić, Maja
Metapodaci
Prikaz svih podataka o disertacijiSažetak
SAŽETAK
Uvod: Svetska zdravstvena organizacija (SZO) ističe da ishrana i zdravstvena
bezbednost hrane kao međusobno zavisne komponente predstavljaju ključne elemente
javnog zdravlja. Zdravstveno bezbedna hrana je ona koja ne sadrži fizičke, hemijske ni
mikrobiološke kontaminente, odnosno, nakon konzumiranja neće dovesti do poremećaja
zdravlja. Iako su preventabilne, incidenca bolesti koje se prenose hranom je u stalnom
porastu. Prema poslednjim dostupnim podacima SZO objavljenim u oktobru 2017. godine,
600 miliona ljudi, odnosno 1 od 10 ljudi, u svetu, se razboli nakon konzumiranja
kontaminirane hrane, od čega 420 000 umre svake godine. Brojna istraživanja su pokazala
da ponašanje zaposlenih tokom rukovanja hranom predstavlja značajan faktor za
prevenciju nastanka trovanja hranom. Edukacija o bezbednosti hrane je prepoznata, ali
nedovoljno iskorištena preventivna javnozdravstvena intervencija koja sprečava
nastanak velikog broja oboljenja različite etiologije. Bolesti koje ...se prenose hranom
usled prisustva mikrobioloških, hemijskih ili fizičkih kontaminanata predstavljaju
ozbiljnu pretnju za zdravlje miliona ljudi.
Cilj: Ispitati stavove, ponašanje i znanje zaposlenih koji rade sa hranom u
ugostiteljskim objektima o higijeni i zdrvstvenoj bezbednosti hrane pre i posle
interventne edukacije i utvrditi da li interventna edukacija o bezbednosti hrane može
dovesti do smanjenja rizika od nastanka bolesti koje se prenose hranom, kao i utvrditi
eventualne propuste i najčešće razloge nehigijenskog rukovanja hranom, te
identifikovati ključne elemente u kojima ugostiteljski objekti mogu da poboljšaju
higijenu i bezbednost hrane.
Meterijal i metod: Istraživanje je dizajnirano kao epidemiološko-opservaciona i
interventna prospektivna studija koja je sprovedena u četiri faze. Prva faza je bila pre,
a treća i četvrta nakon druge faze, odnosno edukacije. U istraživanju je učestvovalo 385
ispitanika zaposlenih u 110 ugostiteljskih objekata. Kao instrument istraživanja
korišćeni su posebno strukturisan upitnik, zatvorenog tipa za procenu znanja, stavovai ponašanja, ček lista za ocenu higijensko-sanitarnog stanja i uzorci hrane za
mikrobiološku analizu, kao i uzorci briseva radi određivanja stanja hiigijene u
objektima obuhvaćenim studijom
ABSTRACT
Introduction: The World Health Organization (WHO) points out that nutrition and food safety
as interdependent components are key elements of public health. Healthy food is one that does
not contain physical, chemical or microbiological contaminants, that is, after consuming it will
not lead to a health disorder. Although preventable, the incidence of foodborne diseases is
constantly increasing. According to the latest available WHO data released in October 2017, 600
million people, or 1 in 10 people worldwide, are ill after consuming contaminated food, of which
420 000 die every year. Numerous studies have shown that the behavior of employees during
food handling is a significant factor in the prevention of food poisoning. Food safety education is
recognized but underutilized preventive public health intervention that prevents the emergence of
a large number of diseases of different aetiology. Foodborne diseases due to the presence of
microbiological, chemical or ph...ysical contaminants pose a serious threat to the health of millions
of people.
Objective: To examine the attitudes, behavior and knowledge of employees working with food
in catering facilities on hygiene and health food safety before and after interventional education
and to determine whether interventional education on food safety can lead to a reduction in the
risk of developing foodborne diseases , ascertaining possible omissions and the most common
reasons for unsanitary food handling, and identifying key elements in which catering facilities
can improve hygiene and food safety.
Meterial and method: The research was designed as an epidemiological-observational and
interventional prospective study that was conducted in four phases. The first phase was before,
and the third and fourth after the second phase, respectively education. The survey involved 385
respondents employed in 110 restaurants. As a research instrument, a specially structured
questionnaire, closed type for assessment of knowledge, attitudes and behavior, check list for the
hygienic-sanitary situation and food samples for microbiological analysis were used, as well as
samples of swabs in order to determine the hygienic state in the facilities covered by the study.