Artigo em revista científica Q1
Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points
Luís Junqueira (Junqueira, L.); Mónica Truninger (Truninger, M.); Almli, Valérie L. (Almli, V. L.); Vânia Ferreira (Ferreira, V.); Maia, Rui Leandro (Maia, R. L.); Paula Teixeira (Teixeira, P.);
Título Revista
Food Control
Ano (publicação definitiva)
2022
Língua
Inglês
País
Reino Unido
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Abstract/Resumo
In Europe, salmonellosis has been ranked as the second leading cause of hospitalization and death due to the consumption of contaminated food. Information about consumers’ food safety perception, knowledge and practices in the domestic environment is lacking in order to define the main intervention opportunities to obtain a significant reduction in the occurrence of foodborne salmonellosis. We conducted an on-line survey of the Portuguese population on self-reported domestic egg handling and occurrence of illness from egg consumption, which were analysed in a Critical Consumer Handling (CCH) framework. Respondents (N = 927) reported behaviours associated with high risk of Salmonella infection, namely the frequent consumption of eggs from non-controlled sources (43%) and of dishes prepared with uncooked or lightly cooked eggs. Other risk related practices, from egg storage until consumption, were also found to be common. However, when buying eggs respondents value safety-related criteria above others – use-by date (highly valued by 72.8%), lack of cracks (72.2%) and cleanliness (48%). Association of eggs with Salmonella contamination was recognized by 65.8% of the respondents; 72.2% declared to have never been sick after eating eggs. In addition to global egg safety awareness messages, future campaigns should prioritize shifting consumers towards eggs with low probability of being contaminated and encouraging the use of pasteurized eggs, in particular when used in recipes that are not fully heat treated. The importance of storing backyards eggs at refrigeration temperature needs to be communicated.
Agradecimentos/Acknowledgements
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Palavras-chave
Food safety,Consumer,Food handling practices,Eggs,Population survey
  • Ciências Biológicas - Ciências Naturais
  • Outras Engenharias e Tecnologias - Engenharia e Tecnologia
  • Ciência Animal e dos Lacticínios - Ciências Agrárias
  • Outras Ciências Agrárias - Ciências Agrárias
Registos de financiamentos
Referência de financiamento Entidade Financiadora
727580 Comissão Europeia
UIDB/50016/2020 Fundação para a Ciência e a Tecnologia
UIDB/03126/2020 Fundação para a Ciência e a Tecnologia