The Study On Influencing Factors And Risk Behaviors In Home Food Processing

Object:Based on the perspective of household food safety,examining the risk behaviors and high-risk groups of home food processing among residents from four aspects: food cleaning and preparation behavior,cooking and processing behavior,cold storage behavior,and leftover food treatment behavior.In order to provide targeted recommendations for improving home food processing to control food-borne diseases in home settings.Methods:Using a self-designed questionnaire as a measurement tool,a questionnaire survey was conducted on 3,200 household food handlers in 60 study sites across the country.The survey included food handling risk behaviors in the household food preparation process.The content of the questionnaire is divided into two parts.The first part is the survey of personal information of respondents,including demographic variables such as gender,age,occupation,marital status,and monthly income of family per capita.The second part is the food handling risk behavior survey,including food preparation and cleaning behavior,food cooking and processing behavior,food storage and thawing behavior,leftover food processing behavior,a total of 30 dimensions in 4 dimensions.A multi-stage stratified random sampling method was used to determine the subjects from December 2017 to March 2018.Questionnaire data were entered with EpiData 3.1 software.And descriptive analysis,t-test,analysis of variance and binary logistic regression analysis were performed on the questionnaire data using SPSS 21.0 software.Results:1.A total of 3200 questionnaires were sanded,3085 were collected.There were 2914 valid questionnaires and the effective questionnaire rate was 91.06%.The mean overall score for correct home food processing behavior was 110.17±15.05 to a full score of 150,with the highest score of 144 and the lowest of 57.2.The two items “Before preparing food,wash hands with soap/hand soap and running tap water”,“When preparing food,wash hands after contacting with raw meat andraw eggs”,scored higher,and the scores were(3.85±1.02),(3.83±1.26)points,but there is still have possibilities to improve.3.Respondents have poor standardization in handling leftovers,using food thermometers,thawing food,preventing cross-contamination,and cooking.“Discard residual leftovers having been reheated”,“Use food thermometers to measure food temperature”,“Thaw raw meat in the freezer”,“Frozen food is fully thawed before cooking”,“When processing raw and cooked food,use different knives and cutting boards”,“Meat,eggs,beans,dairy products,and beans can be thoroughly cooked.” The score is lower,the scores are(3.22 ± 1.40),(3.27 ± 1.55),(3.39 ± 1.65),(3.50 ± 1.43),(3.53 ± 1.79),(3.56 ± 1.19)points.The normative nature of household food handling behavior needs to be improved.4.Univariate analyses indicated the respondents' that the scores for home food processing behaviors differed significantly by gender(t=-6.360,P<0.001),age(F=6.477,P=0.001),marital status(F=5.135,P=0.002),education level(F=6.245,P<0.001),resident status(t=-2.405,P=0.016),occupation type(F=3.703,P=0.011),family monthly income(F=12.211,P<0.001),and family Engel Coefficient(F=5.052,P<0.001),P<0.05 for all.5.Binary logistic regression analysis results revealed that the factors influencing the respondents' home food processing behavior included gender(P=0.013),age(P<0.001),education level(P=0.001),registered permanent residence(P=0.005),occupation type(P=0.023)and monthly household income per month(P=0.040).Conclusions:1.Food handling risk behaviors are both agglomerated.Respondents have poor standardization in handling leftovers,using food thermometers,thawing food,preven ting cross-contamination,and cooking.2.Food handling risk groups are both agglomerated.Men,rural residents,those aged 61 and over,those with lower education levels,lower income levels,and fre elancers,farmers,forestry,animal husbandry and fishery breeders are the main risk groups for household food processing.3.For household food processing risk behaviors and risk groups,it is recommended that health-related departments carry out food safety publicity and education from two aspects: key content and key targets.4.Food safety publicity and education should be carried out in terms of properly handling leftovers,safely thawing food,promoting the use of food thermometers,eliminating cross-contamination,and ensuring adequate cooking,promoting professional practices and improving the standardization of household food handling.5.For food safety publicity and education,education department should accurately locate risk groups,carry out multi-level targeted food safety knowledge education;improve public food safety awareness and risk prevention capabilities;and integrate food safety education into the basic education system.