摘要
目的了解山西省公众家庭食品处理风险行为及其影响因素,为提高公众家庭食品处理行为的规范性、防控家庭食源性疾病提供有针对性的建议。方法采用多阶段分层随机抽样方法,于2017年12月—2018年3月对山西省11个地级市中的60个调查点总计3500名公众开展问卷调查。结果受访者家庭食品处理行为均分为(116.05±12.10)分(满分为150分),其中“用肥皂/洗手液和干净的水洗手”均分最高为(4.65±1.10)分,“剩菜不重复加热,加热过一次的剩菜没有吃完,就必须倒掉”均分最低为(3.06±0.82)分;单因素分析结果显示,不同年龄、文化程度、常住地、职业类型、家庭人均月收入的受访者家庭食品处理行为评分差异有统计学意义(P<0.001);多元线性回归分析结果表明,影响公众家庭食品处理行为的首要因素为常住地(|βx|=1.599,P<0.001),其次为文化程度(|βx|=0.773,P=0.011)、年龄(|βx|=0.667,P<0.001)、家庭人均月收入(|βx|=0.480,P=0.004)。结论针对家庭食品处理风险行为,应强调清洁,杜绝交叉污染,妥善处理剩饭菜,推广使用食物温度计;针对农村居民和低学历、低收入、年龄小的高风险群体开展有针对性的食品安全操作知识宣教。
Objective To examine the prevalence and influencing factors of food hygiene related risk behaviors in home food processing among residents in Shanxi province and to provide targeted recommendations for improving home food processing to control food-borne diseases in home settings.Methods We conduct a questionnaire survey among 3 500 community residents selected with stratified multistage random sampling at 60 study sites in 11 prefecture-level cities in Shanxi province from December 2017 to March 2018.Results For the 3 283 respondents with valid information, the mean overall score for correct home food processing behavior was 116.05 ±12.10 to a full score of 150, with the highest average domain score of 4.65 ±1.10 for washing hands with soap or sanitizer and clean water and the lowest of 3.06 ±0.82 for discarding residual leftovers having been reheated. Univariate analyses indicated that the respondents' scores for home food processing behaviors differed significantly by age, education level, registered permanent residence, and monthly household income per capita (P < 0.001 for all). Multivariate linear regression analysis results revealed that the major factors influencing the respondents' home food processing behavior included registered permanent residence (|βx|= 1.599, P < 0.001), education level (|βx|= 0.773, P = 0.011), age (|βx|= 0.667, P < 0.001), and monthly household income per capita (|βx|= 0.480, P = 0.004).Conclusion Targeted food safety education focusing on clean processing, preventing cross-contamination, and handling leftovers properly should be carried out among community residents, especially among those living in rural area, with low education, having low income, and at young ages.
作者
张晓琳
陆姣
刘灿
程景民
ZHANG Xiao-lin;LU Jiao;LIU Can(Department of Health Management,School of Management,Shanxi Medical University,Taiyuan,Shanxi Province 030001,China)
出处
《中国公共卫生》
CAS
CSCD
北大核心
2019年第6期716-720,共5页
Chinese Journal of Public Health
基金
国家食品药品监督管理总局委托项目“食品安全风险预警模型构建研究(2016)”
关键词
家庭食品处理风险行为
风险人群
影响因素
risk behavior in home food processing
high-risk population
influencing factor
作者简介
张晓琳(1993-),女,山东泰安人,硕士在读,研究方向:卫生管理与政策研究;通信作者:程景民,E-mail:72-87@163.com.
