http://repositorio.isalud.edu.ar/xmlui/handle/123456789/2597 2026-04-21T06:20:04Z 2026-04-21T06:20:04Z Guglielmone, Fabiana Toribio, Nancy Aldegani, Paola Aguirre, Ximena Andrada, Ximena Martínez, Laura http://repositorio.isalud.edu.ar/xmlui/handle/123456789/2603 2024-12-14T06:00:38Z 2024-01-01T00:00:00Z

Food Safety Practices among Consumers and Food Retailers in Three Districts of Buenos Aires City after COVID 19 Pandemic: analysis of Consumer Interview Findings and Observations from Food Safety Experts Guglielmone, Fabiana; Toribio, Nancy; Aldegani, Paola; Aguirre, Ximena; Andrada, Ximena; Martínez, Laura Introduction: Proper food safety practices should be usual and systematic, however basic failures or lack of "food safety culture" are contributing factors to foodborne illnesses. Considering the recommended sanitary practices provided during COVID-19, we studied whether consumers and food retailers have incorporated food safety knowledge and habits resulting in a better food safety culture. Purpose: Explore the level of food safety culture through the evaluation of knowledge and food safety behaviors in food retailers and their customers in 3 specific districts of Buenos Aires, Argentina. Methods: 62 retail stores were observed by experts to assess hygiene and adherence to regulations, and 447 consumers were interviewed after leaving the stores. Results: 1-Main motivation to choose the food retail store was proximity (53.9%), meanwhile cleanness was in the last place. 2- 60.4% of the people did not know the meaning of “cross-contamination”. This percentage was higher in younger people and in consumers with lower educational level. 3- 20% of the people defrost food at room temperature. 4- 41% of consumers picked refrigerated / frozen food at the beginning of the purchase. 5- More than 50% said that they washed their hands for more than 30 seconds, and clean cans before storing them but most stopped using alcohol for hand disinfection. Significance: The study showed that many consumers do not prioritize the hygiene of the stores when choosing them to buy food, that they don´tknow the meaning of cross-contamination, and that they don´t follow some of the most basic food safety practices. COVID-19 pandemic partially contributed to the creation of hygiene habits, so additional measures are needed to generate a genuine food safety culture among consumers. It is necessary to build food safety culture in the population by incorporating basic concepts into the educational programs from the primary school.

2024-01-01T00:00:00Z