Title:	Food safety conditions in home-kitchens : a cross-sectional study in the Federal District/Brazil
Authors:	Farias, Adenilma da Silva Akutsu, Rita de Cássia Coelho de Almeida Botelho, Raquel Braz Assunção Araújo, Wilma Maria Coelho Silva, Izabel Cristina Rodrigues da Sávio, Karin Eleonora de Oliveira
metadata.dc.identifier.orcid:	https://orcid.org/0000-0002-9801-6953 https://orcid.org/0000-0003-0699-7617 https://orcid.org/0000-0002-0369-287X https://orcid.org/0000-0002-6836-3583 https://orcid.org/0000-0003-0370-3089
Assunto::	Doenças transmitidas por alimentos Hábitos alimentares Segurança alimentar e nutricional Prevenção Confiabilidade
Issue Date:	2020
Publisher:	MDPI
Citation:	FARIAS, Adenilma da Silva et al. Food safety conditions in home-kitchens: a cross-sectional study in the Federal District/Brazil. International Journal of Environmental Research and Public Health, v. 17, n. 13, 4897, 2020. DOI: https://doi.org/10.3390/ijerph17134897. Disponível em: https://www.mdpi.com/1660-4601/17/13/4897/htm. Acesso em: 17 maio 2021.
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.
Licença::	Copyright: © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
DOI:	https://doi.org/10.3390/ijerph17134897
Appears in Collections:	Artigos publicados em periódicos e afins

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