Cargando…

Tailoring Can Improve Consumers’ Hygienic Food-Handling Behavior to Reduce the Transmission Risk of Antimicrobial-Resistant Bacteria through Food

Antimicrobial-resistant (AMR) bacteria spread via food to humans and can seriously impair infection treatment. Hygienic food handling is an effective measure to avoid the transmission of bacteria. Therefore, we tested three types of interventions (tailored, generic, and no intervention) for their ef...

Descripción completa

Detalles Bibliográficos
Autores principales:	Freivogel, Claudia, Lehmann, Sarah H., Visschers, Vivianne H. M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871282/ https://www.ncbi.nlm.nih.gov/pubmed/35200236 http://dx.doi.org/10.3390/ejihpe12020014

Ejemplares similares

Understanding the Underlying Psychosocial Determinants of Safe Food Handling among Consumers to Mitigate the Transmission Risk of Antimicrobial-Resistant Bacteria
por: Freivogel, Claudia, et al.
Publicado: (2020)

Antimicrobial-resistant bacteria in food: which behaviour change strategies increase consumers’ risk awareness and preventive food-handling behaviour?
por: Freivogel, Claudia, et al.
Publicado: (2021)

Exposure Pathways to Antimicrobial Resistance at the Human-Animal Interface—A Qualitative Comparison of Swiss Expert and Consumer Opinions
por: Lechner, Isabel, et al.
Publicado: (2020)

Evaluation of irish consumers’ knowledge of salmonellosis and food-handling practices
por: Conway, Ann, et al.
Publicado: (2022)

Consumer Exposure to Antimicrobial Resistant Bacteria From Food at Swiss Retail Level
por: Jans, Christoph, et al.
Publicado: (2018)

Consumer Willingness to Pay for Food Defense and Food Hygiene in Japan: Cross-Sectional Study
por: Matsumoto, Shinya, et al.
Publicado: (2023)

Sanitary Conditions of Food Vending Sites and Food Handling Practices of Street Food Vendors in Benin City, Nigeria: Implication for Food Hygiene and Safety
por: Okojie, P. W., et al.
Publicado: (2014)

Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety
por: Mihalache, Octavian Augustin, et al.
Publicado: (2022)

Hygienic Food Handling Practices and Associated Factors Among Food Handlers in Ethiopia: A Systematic Review and Meta-Analysis
por: Negassa, Belay, et al.
Publicado: (2022)

The Hygiene of Food
Publicado: (1881)

Teaching young consumers in Europe: a multicentre qualitative needs assessment with educators on food hygiene and food safety
por: Eley, C, et al.
Publicado: (2021)

Salmonella, Food Safety and Food Handling Practices
por: Ehuwa, Olugbenga, et al.
Publicado: (2021)

Risk of Monkeypox virus (MPXV) transmission through the handling and consumption of food
por: Chaix, Estelle, et al.
Publicado: (2022)

Food Safety: Pathogen Transmission Routes, Hygiene Practices and Prevention
por: Unicomb, Leanne E.
Publicado: (2009)

An on-line survey of the behavioral changes in Lebanon, Jordan and Tunisia during the COVID-19 pandemic related to food shopping, food handling, and hygienic practices
por: Faour-Klingbeil, Dima, et al.
Publicado: (2021)

Food hygiene on the wards
por: Steuer, Walter
Publicado: (2007)

Food allergy and anaphylaxis – 2057. Protecting food allergic consumers and celiac patients in India requries improvements in diagnostic accuracy, patient education, food handling and labeling practices
por: Goodman, Richard, et al.
Publicado: (2013)

From farm to table: exploring food handling and hygiene practices of meat and milk value chain actors in Ethiopia
por: Nyokabi, Ndungu S., et al.
Publicado: (2023)

Chinese Consumers’ Trust in Food Safety Surveillance Sampling of Commonly Consumed Foods
por: Wang, Xiaocheng, et al.
Publicado: (2022)

AN OUTBREAK OF FOODBORNE DIARRHEAL ILLNESS AMONG SOLDIERS IN MINA DURING HAJJ: THE ROLE OF CONSUMER FOOD HANDLING BEHAVIORS
por: Al-Joudi, Abdulla S.
Publicado: (2007)

Antimicrobial Effect of Chitosan Films on Food Spoilage Bacteria
por: Wrońska, Natalia, et al.
Publicado: (2021)

Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention
por: Ibrahim, Salam A., et al.
Publicado: (2021)

Key Food Hygiene Behaviors to Reduce Microbial Contamination of Complementary Foods in Rural Bangladesh
por: Müller-Hauser, Anna A., et al.
Publicado: (2022)

Consumers' knowledge, attitude, and behavior towards antimicrobial resistance and antimicrobial use in food production in China
por: Ding, Qianyun, et al.
Publicado: (2022)

Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste Reduction
por: Rohm, Harald, et al.
Publicado: (2017)

Barriers and Facilitators to Safe Food Handling among Consumers: A Systematic Review and Thematic Synthesis of Qualitative Research Studies
por: Young, Ian, et al.
Publicado: (2016)

Food Handling Practices in the Era of COVID-19: A Mixed-Method Longitudinal Needs Assessment of Consumers in the United States
por: Thomas, Merlyn S., et al.
Publicado: (2021)

The Impact of Consumer Competence in Purchasing Foods on Satisfaction with Food-Related Consumer Policies and Satisfaction with Food-Related Life through Perceptions of Food Safety
por: Lee, Hyun-Joo
Publicado: (2020)

COVID-19’s Effect on Food Choices, Food Security, Eating Behaviors, and Hygiene Practices
por: Gaddis, A., et al.
Publicado: (2022)

Mind the food: behavioural characteristics and imaging signatures of the specific handling of food objects
por: Max, Sebastian M., et al.
Publicado: (2021)

Food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia
por: Chekol, Fasikaw Adbarie, et al.
Publicado: (2019)

Food animal pathology and meat hygiene /
por: Herenda, Drago Carl
Publicado: (1991)

Milk-Food, and the Hygienic Marketing of Same
por: Ackerman, E. B.
Publicado: (1899)

Consumer Awareness of Food Defense Measures at Food Delivery Service Providers and Food Manufacturers: Web-Based Consumer Survey Study
por: Akahane, Manabu, et al.
Publicado: (2023)

Agriculture and food animals as a source of antimicrobial-resistant bacteria
por: Economou, Vangelis, et al.
Publicado: (2015)

Engineered Nanomaterials in Food: Implications for Food Safety and Consumer Health
por: Martirosyan, Alina, et al.
Publicado: (2014)

Positioning Food Cultures: ‘Alternative’ Food as Distinctive Consumer Practice
por: Paddock, Jessica
Publicado: (2015)

Evaluating Consumer Nutrition Environment in Food Deserts and Food Swamps
por: Jin, He, et al.
Publicado: (2021)

Consumer Trust in Food and the Food System: A Critical Review
por: Wu, Wen, et al.
Publicado: (2021)

The Antimicrobial Properties of Chitosan Can Be Tailored by Formulation
por: Jøraholmen, May Wenche, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_trg6rojoen053i8b3ug15hlrig