Food Safety Conditions in Home-Kitchens: A Cross-Sectional Study in the Federal District/Brazil

Adenilma da Silva Farias, Rita de Cassia Coelho de Almeida Akutsu, Raquel Braz Assunção Botelho, Wilma Maria Coelho Araújo, Izabel Cristina Silva, Karin Eleonora Sávio and Renata Puppin Zandonadi
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Adenilma da Silva Farias: Federal Institute of Piauí, Campus Pedro II, Piauí 64255-000, Brazil
Rita de Cassia Coelho de Almeida Akutsu: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
Raquel Braz Assunção Botelho: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
Wilma Maria Coelho Araújo: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
Izabel Cristina Silva: Faculty of Ceilândia, University of Brasília, Brasília 72220-275, Brazil
Karin Eleonora Sávio: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
Renata Puppin Zandonadi: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil

IJERPH, 2020, vol. 17, issue 13, 1-12

Abstract: This study aimed to analyze the food safety conditions in home kitchens from the Brazilian Federal District. A previously validated instrument composed of 77 items (in four blocks) was used to evaluate the safety conditions in home kitchens. A survey was carried out with on-site application with 226 home kitchens’ food handlers in the Federal District, Brazil to evaluate Brazilian home kitchens’ good practices. Of the home kitchen food handlers, most of them were female (64.6%), had completed undergraduate education (29.2%), and were 45–59 years old (23.5%). The visited households had an average of 3.38 ± 1.48 residents that ate some of their meals at home, and 40% declared the monthly family income to be between 5 and 15 Brazilian minimum wages (MW). Regarding the reliability of the instrument, from the KR-20 test, it was verified that the instrument presents good internal consistency (α = 0.758). According to the instrument classification, the home kitchens’ sample was considered as at a medium risk of food contamination (46.5% of them presented from 51 to 75% of conformities to the instrument). There was a statistical difference between house-kitchens with a family income from zero to one minimum wage (MW) and those receiving from 5 to 15 MW ( p = 0.017), as well as between those from zero to one MW and who earn above 15 MW ( p = 0.009). The result of the on-site evaluation shows that the instrument was able to measure food safety conditions in Brazilian Federal District domestic kitchens. Such findings can contribute positively to the development of actions in health education that help in the adoption of good practices of food manipulation and, consequently, in the reduction in foodborne disease outbreaks in residences.

Keywords: foodborne diseases; home-kitchens; good habits; prevention; instrument; reliability (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
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