RESEARCH PAPER
The perception of Salmonella by the selected group of respondents
 
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Akademia Morska w Gdyni Katedra Towaroznawstwa i Zarządzania Jakością Kierownik: prof. dr hab. P. Przybyłowski
CORRESPONDING AUTHOR
Anita Kukułowicz   

Akademia Morska w Gdyni Katedra Towaroznawstwa i Zarządzania Jakością ul. Morska 81-87, 81-225 Gdynia
 
Med Srod. 2017;20(2):32–38
 
KEYWORDS
ABSTRACT
Introduction:
The main vehicle of human infection with Salmonella are contaminated meats and animal products that are not thoroughly cooked. The cause of salmonellosis can be poor hygiene and food handling practices during food preparation.

Aim:
The aim of the research was to estimate respondents’ knowledge of different aspects related to food poisoning caused by Salmonella.

Material and Methods:
The research was conducted in the spring of 2016 among 120 non-randomly selected people on the basis of a questionnaire prepared by the swer whereas others allowed the user to choose multiple response options.

Results:
The results of the research indicate that over 80% of women and about 75% of men have heard of Salmonella. The products most often indicated as the source of Salmonella poisoning were, in both men and women, eggs and ice cream. As the main symptoms associated with poisoning, both men and women named: abdominal pain and diarrhea (respectively, 93,2% and 96,3% of the answers), as well as nausea and vomiting (respectively, 76,2% 71,9% of the answers). Half of the men and 30% of the women knew that the best way to eliminate Salmonella was heating up products to the temperature of 72°C for 15 seconds. An assessment of the respondents’ knowledge about the products which are potential sources of Salmonella, symptoms associated with food poisoning, and ways of preventing it demonstrated that it was low or barely sufficient.

Conclusions:
1. Respondents’ education affected the level of knowledge of various aspects related to food poisoning caused by Salmonella. 2. About one-third of the respondents were not aware of the risks associated wit Salmonella. 3. In view of the low or barely sufficient level of respondents’ knowledge about the issues related to Salmonella, it is advisable to take measures aimed at educating the society in the field of prevention of food infection.

 
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