Consumer knowledge concerning safe handling practices to prevent microbiological contamination in commercial restaurants and socio-demographic characteristics, Campinas/SP/Brazil

dc.creatorUggioni, PL
dc.creatorSalay, E
dc.date2012
dc.dateAUG
dc.date2014-07-30T14:02:05Z
dc.date2015-11-26T16:38:14Z
dc.date2014-07-30T14:02:05Z
dc.date2015-11-26T16:38:14Z
dc.date.accessioned2018-03-28T23:21:31Z
dc.date.available2018-03-28T23:21:31Z
dc.identifierFood Control. Elsevier Sci Ltd, v. 26, n. 2, n. 331, n. 336, 2012.
dc.identifier0956-7135
dc.identifierWOS:000304238200020
dc.identifier10.1016/j.foodcont.2012.01.057
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56902
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56902
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1272212
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe objective of the study was to analyze consumer knowledge about safe handling practices to prevent microbiological contamination in restaurants, verifying its relationship with the socio-demographic variables. Three hundred and fifty adults were interviewed in the city of Campinas, Brazil, using a previously validated knowledge measurement instrument. Socio-demographic information was also collected. Basic descriptive statistics and the means comparison test (t-student and ANOVA) were applied to the data collected using the 18.0 PASW Statistics software. The mean score awarded to the consumers for their knowledge was 4.3 +/- 1.5 (scores from 0 to 10). A comparison of the means showed no significant differences in knowledge between the genders (p = 0.388), age ranges (p = 0.102), income levels (p = 0.087) or with the frequency of eating meals away from home (p = 0.930). Subjects with a higher educational level (p = 0.001) and graduated in the area of health (p < 0.001) had significantly more knowledge than individuals with a low educational level and not graduated in health, respectively. The results reinforced the importance of carrying out educational programs for consumers concerning safe handling practices in restaurants. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description26
dc.description2
dc.description331
dc.description336
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFAPESP [09/52215-5]
dc.descriptionCNPq [141856/2007-6]
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Control
dc.relationFood Control
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectKnowledge
dc.subjectRestaurant
dc.subjectFood safety
dc.subjectConsumer
dc.subjectFood Safety
dc.subjectHygiene Knowledge
dc.subjectYoung-adults
dc.subjectBehaviors
dc.subjectAttitudes
dc.subjectHandlers
dc.subjectFoodservice
dc.subjectBusinesses
dc.subjectCognitions
dc.subjectStudents
dc.titleConsumer knowledge concerning safe handling practices to prevent microbiological contamination in commercial restaurants and socio-demographic characteristics, Campinas/SP/Brazil
dc.typeArtículos de revistas


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