title: Prevention of foodborne diseases and home safety.
abstract: Injuries and infectious diseases show high levels of morbidity at home. It is known that diseases associated with the consumption of contaminated or poorly preserved food, can be significantly reduced if proper hygiene practices are observed. This article analyzes the main risks associated with household food consumption and aims to highlight some of the recommendations that are still widely disregarded. In particular, we highlight the issues concerning the management of food (especially cooking and storage) and water (mineral and tap water), as well as good manufacturing practices that the consumer have to take to avoid food contamination. For this purpose, a detailed information on prevention would provide people with a greater awareness of risk and, therefore, a improved perception to the real dangers.
authors.affiliation: Department of Biomedical Sciences and Human Oncology, Aldo Moro University, Bari, Italy. mariateresa.montagna@uniba.it
authors.forename: M T
authors.initials: MT
authors.lastname: Montagna
authors.forename: O
authors.initials: O
authors.lastname: De Giglio
authors.forename: A
authors.initials: A
authors.lastname: Quaranta
authors.forename: A
authors.initials: A
authors.lastname: Rella
authors.forename: C
authors.initials: C
authors.lastname: Coretti
authors.forename: G
authors.initials: G
authors.lastname: Lovero
authors.forename: G
authors.initials: G
authors.lastname: Caggiano
authors.forename: C
authors.initials: C
authors.lastname: Napoli
mesh_terms: D003257:Consumer Product Safety; D003296:Cooking; D004522:Educational Status; D005062:European Union; D005190:Family; D059022:Food Safety / Q000379:methods; D005517:Foodborne Diseases / Q000382:microbiology / Q000517:prevention & control*; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007558:Italy; D018570:Risk Assessment; D012307:Risk Factors; D013997:Time Factors