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Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety

2021Artigo científico Acesso aberto
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dc.contributor.authorMihalache, Octavian Augustin
dc.contributor.authorMøretrø, Trond
dc.contributor.authorBorda, Daniela
dc.contributor.authorDumitrascu, Loredana
dc.contributor.authorNeagu, Corina
dc.contributor.authorNguyen-The, Christophe
dc.contributor.authorMaitre, Isabelle
dc.contributor.authorDidier, Pierrine
dc.contributor.authorTeixeira, Paula
dc.contributor.authorJunqueira, Luis
dc.contributor.authorTruninger, Monica
dc.contributor.authorIzsó, Tekla
dc.contributor.authorKasza, Gyula
dc.contributor.authorSkuland, Silje Elisabeth
dc.contributor.authorLangsrud, Solveig
dc.contributor.authorNicolau, Anca Ioana
dc.date.accessioned2021-07-26T14:46:53Z
dc.date.available2021-07-26T14:46:53Z
dc.date.issued2021
dc.description.abstractOur paper emphasizes the importance of the kitchen layout in facilitating consumers' food hygiene practices. A significant correlation was found between the sink placement (inside or outside the kitchen) and hygienic practices during food handling based on a survey performed on consumers from ten European countries, indicating that those who had the sink in the kitchen were more likely to perform proper hygiene practices than those who have not. The self-reported practices were supported by observed practices in 64 households from five European countries. The observational study combined with the examination of kitchen layouts revealed that the kitchen work triangle with its apexes represented by the kitchen sink, cooking stove and refrigerator, which is recommended for ergonomic reasons by architects and designers, did not necessarily support food hygiene practices in kitchens. Cross-contamination events were associated with the sink – countertop distances longer than 1 m. Based on this, a new kitchen triangle with its apexes represented by the kitchen sink, working place (usually countertop) and cooking stove, with the distance between the sink and the working place less than 1 m is proposed to be used as norm in kitchen designs for combining ergonomics with safety. This triangle is proposedly named the food safety triangle and is aimed to mitigate the risks of foodborne illnesses by creating an arrangement that facilitates hygiene practices. This study is the first to highlight the importance of implementing the concept of food safety in the kitchen design based on significant correlations between kitchen equipment placement and consumers’ food safety practices.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJournal pre-proof of: Mihalache, O.A., Møretrø, T., Borda, D., [..] Junqueira L., Truninger M. et al (2021). Kitchen layouts and consumers’ food hygiene practices: Ergonomics versussafety. Food Control (Available online 17 July 2021, 108433), DOI 10.1016/j.foodcont.2021.108433pt_PT
dc.identifier.doi10.1016/j.foodcont.2021.108433pt_PT
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10451/49123
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsvierpt_PT
dc.relationSafeConsumE: Safer food through changed consumer behavior: Effective tools and products, communication strategies, education and a food safety policy reducing health burden from foodborne illnesses
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0956713521005715pt_PT
dc.subjectFood safety trianglept_PT
dc.subjectKitchen work trianglept_PT
dc.subjectCross-contaminationpt_PT
dc.subjectSinkpt_PT
dc.subjectHand washingpt_PT
dc.titleKitchen layouts and consumers’ food hygiene practices: Ergonomics versus safetypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumber727580
oaire.awardTitleSafeConsumE: Safer food through changed consumer behavior: Effective tools and products, communication strategies, education and a food safety policy reducing health burden from foodborne illnesses
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/727580/EU
oaire.citation.startPage108433pt_PT
oaire.citation.titleFood Controlpt_PT
oaire.fundingStreamH2020
person.familyNameLopes Junqueira
person.familyNameTruninger
person.givenNameLuís Orlando
person.givenNameMonica
person.identifier.ciencia-idD01A-E7BD-D80B
person.identifier.ciencia-id911D-6255-52FA
person.identifier.orcid0000-0001-9602-627X
person.identifier.orcid0000-0002-4251-2261
person.identifier.scopus-author-id23487113200
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication8967d3df-d31b-475c-ab63-18b0f9e95248
relation.isAuthorOfPublication4ca39720-a44b-43f6-82c7-d8f7426feced
relation.isAuthorOfPublication.latestForDiscovery8967d3df-d31b-475c-ab63-18b0f9e95248
relation.isProjectOfPublication9e115a3e-f2a3-49f6-a8f1-3d684d846e1c
relation.isProjectOfPublication.latestForDiscovery9e115a3e-f2a3-49f6-a8f1-3d684d846e1c

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