Data on European kitchen layouts belonging to vulnerable consumers (elderly people and young families with children or pregnant women) and risk-takers (young single men)
2021
Mihalache, Octavian, Augustin | Møretrø, Trond | Borda, Daniela | Dumitraşcu, Loredana | Neagu, Corina | Nguyen-The, Christophe | Maître, Isabelle | Didier, Pierrine | Teixeira, Paula | Junqueira, Luis Orlando Lopes | Truninger, Monica | Izsó, Tekla | Kasza, Gyula | Skuland, Silje, Elisabeth | Langsrud, Solveig | Nicolau, Anca, Ioana | Dunărea de Jos University of Galați [Romania] | Norwegian Institute of Food,Fisheries and Aquaculture Research (NOFIMA) | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Ecole Supérieure des Agricultures (ESA) | Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés (GRAPPE) ; Ecole Supérieure des Agricultures (ESA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Universidade Católica Portuguesa [Porto] | Universidade de Lisboa = University of Lisbon = Université de Lisbonne (ULISBOA) | National Food Chain Safety Office (NEBIH) | National Institute for Consumer Research (SIFO) ; National Institute for ConsumerResearch | Oslo Metropolitan University (OsloMet) | European Project: 727580,SafeConsume
International audience
显示更多 [+] 显示较少 [-]英语. The data presented here capture the structure of kitchen layouts belonging to consumers vulnerable to foodborne diseases and food risk-takers. Data were collected in the frame of the SafeConsume project by multidisciplinary research teams that visited consumers during preparing a meal and had the possibility to examine their cooking routines. Distances between sink and stove, sink and refrigerator, stove and refrigerator, sink and working place (countertop or table), stove and working place were analyzed to correlate food safety practices applied during cooking with kitchen arrangements. The results arising from analyzing the ergonomics of kitchens versus potential cross-contamination events are presented in Mihalache et al., [1]. These data contribute to a better understanding of real kitchen layouts and can be used as a starting point for future research regarding food safety-oriented arrangements instead of ergonomics-focused designs, for food safety risk assessments, as study cases for explaining specific measures that can be established to improve food handling and hygiene practices in homes and for sociological research pointing consumers' behavior during cooking.
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