Contributor factors for the occurrence of salmonellosis during preparation, storage and consumption of homemade mayonnaise salad

Susana de Oliveira Elias; Paula Varela Tomasco; Verônica Ortiz Alvarenga; Anderson de Souza Sant'Ana; Eduardo Cesar Tondo

doi:10.1016/j.foodres.2015.09.034

Contributor factors for the occurrence of salmonellosis during preparation, storage and consumption of homemade mayonnaise salad

Food Res Int. 2015 Dec:78:266-273. doi: 10.1016/j.foodres.2015.09.034. Epub 2015 Sep 30.

Authors

Susana de Oliveira Elias¹, Paula Varela Tomasco², Verônica Ortiz Alvarenga³, Anderson de Souza Sant'Ana³, Eduardo Cesar Tondo⁴

Affiliations

¹ Department of Food Sciences, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Campus do Vale, Prédio 43212, CEP 91501-970, Porto Alegre, RS, Brazil. Electronic address: susanaelias@gmail.com.
² Nofima AS, Osloveien, 1, Ås, Norway.
³ Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Cidade Universitária CEP 13083862, Caixa, 6121, Campinas, SP, Brazil.
⁴ Department of Food Sciences, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Campus do Vale, Prédio 43212, CEP 91501-970, Porto Alegre, RS, Brazil.

PMID: 28433291
DOI: 10.1016/j.foodres.2015.09.034

Abstract

This study aimed to analyze the impact of practices adopted for preparation, storage and consumption of homemade mayonnaise salad (HMS) as contributor factors for the occurrence of salmonellosis. A total of 493 individuals answered a questionnaire composed of demographic and socioeconomic questions and, preparing, storage and consumption practices of HMS. The level of good hygiene practices (GHP) of respondents was calculated using Good Practice and Outbreak Prevention Indexes. The consumer behavior and the correlation between practices were performed using Multiple Correspondence Analysis (MCA). 75% of respondents consume HMS, being 43% of interviewers doing this at least once per month. HMS was prepared from 30min to 1h before being served by 46% of individuals, it remaining for 30min to 1h at room temperature during the meal by 63% of people. Furthermore, 51% of respondents left the HMS container open or improperly closed, which may lead to cross-contamination. Most respondents (66%) stated reuse the HMS for less than one day (44%), at once (76%). 77% of participants declared that they prepare HMS, being only 7% preparing HMS without eggs. The majority (51%) used a cooked and a raw egg yolk. In addition, 75% of the cases showed raw eggs in recipe. The Weighted Good Practice Index, Weighted Outbreak Prevention Index and Weighted Harmonic Outbreak Prevention Index were 63%, 62% and 27% of participants, respectively. The MCA gathered the participants into two groups one commits various errors and other commits few errors on GHP. Thus, a consumer would probably perform multiple either good or bad practices simultaneously.

Keywords: Consumer choices; Eating habits; Food preparation; Food safety; Good hygienic practices; Hygiene.