Food safety and the older consumer: A systematic review and meta-regression of their knowledge and practices at home

Cross-contamination in the kitchen: A model for quantitative microbiological risk assessment

A quantitative microbiological risk assessment model for the cross-contamination transmission route in the kitchen (KCC) is presented. Bacteria are transmitted from contaminated (chicken) meat to hands, kitchen utensils, and other surfaces, subsequently contaminating a salad. The model aims to estimate the fraction of bacteria on the meat that is ingested due to cross-contamination, determine the importance of the different transmission routes, and assess the effect of scenarios (interventions) on the fraction ingested. The cross-contamination routes defined, bacterial source-to-recipient transfer fractions as available and derived from literature, and important characteristics (e.g., washing in cold water vs. hot water with soap) shaped the KCC model. With this model, 32 scenarios of an eight-step preparation of a "meat and salad" meal in a domestic kitchen were stochastically simulated. The "cutting board-salad" route proved dominant and the salad plays a major role in the final exposure. A realistic scenario (washing hands, cutting board, and knife with cold water after cutting the meat) estimates that a mean fraction of 3.2E - 3 of the bacteria on the meat is ingested. In the case of "hand washing with hot water and soap" and "cutting board and knife replacement," the mean fraction ingested is 3.6E - 6. For a subsequent meal, where the contaminated sources were kitchen fomites, the estimated mean fraction is 4.3E - 4. In case of hamburger, part of the bacteria is unavailable for cross-contamination, resulting in a mean fraction ingested of about 5.4E - 5. The role of the dishcloth in cross-contamination transmission proved to be minor.

Nutrition Literacy and Healthy Diet: Findings from the Validation of a Short Seniors-Oriented Screening Tool, the Spanish Myths-NL

A good level of nutrition literacy (NL) is proposed as a determinant factor for following a healthy diet. Improving seniors’ NL might be particularly pertinent to enhance the quality of their diets. This study aimed to systematically design and validate a short seniors-oriented questionnaire as a screening tool to evaluate NL. We developed the Myths-NL questionnaire, composed of 10 widespread nutrition myths, and checked for its content and face validity. An observational cross-sectional study was conducted to explore the validity and the test–retest reliability, involving a community-dwelling group of 316 individuals aged 65 years and over. Construct validity was proved by establishing both discriminant and convergent validity. Cronbach α = 0.61 and Spearman r = 0.79 (p = 0.02) demonstrated internal consistency and test–retest reliability. Participants who had secondary/university studies scored significantly higher compared with those with primary (p < 0.001), and a significant linear relationship (R2 = 0.044, p = 0.001) with a positive slope (β = 0.209) between Mediterranean Diet Adherence Screener (MEDAS) and Myths-NL scores was observed, proving construct validity. In conclusion, the Myths-NL questionnaire is a valid and reliable tool to screen NL in Spanish seniors and it might be useful as an assessment NL tool for designing and implementing lifestyle interventions to promote healthy eating.

Awareness of Foodborne Pathogens among Students: A Cross-Sectional Study in the Kingdom of Saudi Arabia

Food poisoning associated with microbial pathogens causes millions of foodborne disease cases in the Kingdom of Saudi Arabia. Awareness about foodborne pathogens may play a positive role in the reduction of foodborne illnesses. The present cross-sectional study investigates awareness about five major microbial pathogens (Salmonella, Campylobacter, Staphylococcus, Listeria, and Escherichia coli) among university students (n = 399) from four major cities in the Kingdom of Saudi Arabia. Multiple logistic regression models were used to predict the determinants of inadequate knowledge. Of the 399 study participants, only 34.5% of students knew the above-mentioned foodborne pathogens. Awareness varied by pathogen, and the variations appeared to be related to age, sex, education, and field of study. In comparison to students in health sciences, students in computer sciences were found to be less knowledgeable about foodborne pathogens (OR: 2.85; 95% CI: 1.36-5.99). Our findings suggest that awareness about microbial pathogens is low among students and is associated with their field of study. Effective education programs about foodborne hazards could help improve students' awareness of microbial pathogens.

A Theoretical Framework on the Determinants of Food Purchasing Behavior of the Elderly: A Bibliometric Review with Scientific Mapping in Web of Science

The past few years have seen significant demographic changes in most regions, including an increased elderly population. Subsequently, elderly citizens comprise an important market segment of consumers, with the food industry one of the most affected areas in this context. However, food market managers previously believed that elderly consumers’ needs were stereotyped in nature. The lack of focus on this sector, therefore, left elderly consumers as an untapped market, without realizing the financial independence of this segment regarding their nutrition. This research will attempt to provide the key determinant factors on elderly consumers’ behavior related to food. For that purpose, a complete literature review of more than 123 papers regarding these concepts has been carried out. Once analyzed, we highlight the common insights to give clear guidance for supermarket managers and food manufacturers to have a better knowledge of the reasons behind elderly people’s food acquisitions.

Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?

The objective of this paper is to evaluate the knowledge and practices of Polish consumers in terms of broadly defined hygiene on food preparation at home. The consequence of improper food handling may be a faster rate of food spoilage. A specially designed questionnaire was used. The study was conducted on a nationwide, random, and representative group of 1115 adult respondents. Segmentation (cluster analysis) of respondents differing in their practice and knowledge of meal preparation and personal hygiene was carried out. Several areas were diagnosed in which the respondents' knowledge and practice were insufficient, such as storage of food products, inappropriate conduct of the thawing process, and heating of dishes. It was found that the best practice and knowledge of the issues discussed were characteristic of unemployed women over 35 years of age (cluster D). They offen gave answers that were significantly different (p < 0.05) from those given by the other clusters. The most limited knowledge and the worst practices were characteristic of mainly men with elementary and secondary education who are a part of the labor force (cluster E and A). The segmentation provided valuable information which indicates that educational programs on food safety need to be further strengthened.