南方3地区居民家庭猪肉消费行为调查与风险因素分析
作者:
作者单位:

1.国家食品安全风险评估中心,北京 100022;2.华中科技大学,湖北 武汉 430074

作者简介:

齐妍 女 硕士生 研究方向为微生物风险评估 E-mail:qiyan@cfsa.net.cn

通讯作者:

王彝白纳 女 副研究员 研究方向为疾病负担评估 E-mail:wangyibaina@cfsa.net.cn

中图分类号:

R155

基金项目:

国家重点研发计划(2017YFC1601502)


Investigation on household pork consumption behavior and the analysis of risk factors in three areas of Southern China
Author:
Affiliation:

1.China National Center for Food Safety Risk Assessment, Beijing 100022, China;2.Huazhong University of Science and Technology, Hubei Wuhan 430074, China

Fund Project:

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    摘要:

    目的 调查居民家庭猪肉购买、运输、存放、烹饪等相关消费行为的现状,解析家庭场景中猪肉消费行为存在的风险因素和环节。方法 采用随机抽样方法,于2020年9~11月在猪肉生产和消费大省四川、湖南、广西地区针对家庭中猪肉的主要购买者和烹饪者开展调查。通过面对面询问获得共480名受访者的人口学特征、猪肉购买、运输、存放、烹饪以及砧板刀具清洁方式等信息,从而分析居民家庭猪肉消费行为现状和食品安全风险。结果 受访者多为女性(84.2%,404/480),年龄集中在45岁及以上(78.1%,375/480)。在购买和运输环节中,56.0%(269/480)受访者仅在菜市场购买猪肉,其中农村居民比城市居民更愿意在菜市场购买,差异有统计学意义(P<0.05);在购买猪肉后,96.9%(465/480)的受访者会将猪肉单独放在食品袋中并在1 h内到家,但在运输过程中未见使用冰袋的方式。在存放环节中,当天食用的猪肉,有28.4%(135/475)的受访者会在室温下存放,其中存放时间超过2 h占41.5%(54/130);烹饪环节中,仅有18.5%(43/233)的受访者会在室温腌制猪肉时将容器加盖或覆盖保鲜膜,71.9%(345/480)的受访者根据猪肉的颜色和硬度判断猪肉是否做熟,没有受访者使用温度计测量的方式进行判断;在猪肉烹调后,有85.0%(408/480)的受访者不能一次食用完,且无论未食用完的部分是否会过夜存放,均存在敞口存放猪肉的行为。对于良好操作规范的评价,城市居民中有专门处理生猪肉的砧板和刀具的比例均显著高于农村居民(P<0.05),同时45.2%(211/467)的受访者在烹饪猪肉前没有做到流水下洗手20 s。结论 南方3省中,无论是城市还是农村居民,在猪肉购买、运输、存放、烹饪等家庭消费环节中均存在食品安全风险隐患,应有针对性地加强家庭主厨和家庭成员食品安全的宣传教育与干预。

    Abstract:

    Objective To analyze the risk factors and links of pork consumption behavior in the family scene, the current situation of pork purchase, transportation, storage, cooking and other related consumption behaviors of residents' families were investigated.Methods A random sampling survey was conducted to investigate the main buyers and cookers of pork in households from September to November 2020 in Sichuan, Hunan and Guangxi, the major pork production and consumption provinces. Through face-to-face inquiry, the demographic characteristics, pork purchase, transportation, storage, cooking and cutting board tool cleaning methods of 480 respondents were obtained. The current situation of pork consumption behavior and food safety risks of residents' families were analyzed.Results Most of the respondents were women (84.2%, 404/480), aged 45 and above (78.1%, 375/480). In the processing of purchase and transportation, 56.0% (269/480) of the respondents only bought pork in the vegetable market, and rural residents were more willing to buy pork in the vegetable market than urban residents (P<0.05). After purchasing, 96.9% (465/480) of the respondents put the pork in food bags seperately and get home within 1 h without ice bags during transportation. During the storage process, 28.4% (135/475) of the pork eaten that day was stored at room temperature, of which 41.5% (54/130) of them was stored for more than 2 hours. In the cooking process, only 18.5% (43/233) of the respondents covered the container with preservative film when marinating pork at room temperature, 71.9% (345/480) of the respondents judged whether the pork was fully cooked according to the color and hardness of the pork, and no respondents used thermometer. After the pork was cooked, 85.0% (408/480) of the respondents did not eat it all at one meal, and the leftover was open stored even overnight. For the evaluation of good practice, the proportion of sepertate chopping boards and knives among urban residents was higher than that of rural residents significantly (P<0.05). At the same time, 45.2% (211/467) of the respondents did not wash their hands under running water for 20 s before cooking pork.Conclusion In the three southern provinces, both urban and rural residents have potential food safety risks in household consumption such as pork purchase, transportation, storage and cooking. Targeted publicity, education and intervention on food safety of family chefs and family members should be strengthened.

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齐妍,王齐,王晔茹,章如意,刘丽莎,刘兆平,白莉,王彝白纳.南方3地区居民家庭猪肉消费行为调查与风险因素分析[J].中国食品卫生杂志,2022,34(2):340-346.

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  • 收稿日期:2021-10-26
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  • 在线发布日期: 2022-05-18
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