Universidad de Buenos Aires Facultad de Ciencias...
Hemolytic uremic syndrome is a foodborne disease with a high incidence rate in \nArgentina, whose main etiological agent is Shiga toxin-producing Escherichia coli, which has a very low infective dose. The pathogen spreads from the reservoir, ruminants, and can contaminate food and drinking water. Al...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Tesis de maestría acceptedVersion |
| Lenguaje: | Español |
| Publicado: |
Universidad de Buenos Aires. Facultad de Ciencias Veterinarias
2022
|
| Materias: | |
| Acceso en línea: | http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=avemaster&cl=CL1&d=HWA_7241 https://repositoriouba.sisbi.uba.ar/gsdl/collect/avemaster/index/assoc/HWA_7241.dir/7241.PDF |
| Aporte de: |
| Sumario: | Hemolytic uremic syndrome is a foodborne disease with a high incidence rate in \nArgentina, whose main etiological agent is Shiga toxin-producing Escherichia coli, which has a very low infective dose. The pathogen spreads from the reservoir, ruminants, and can contaminate food and drinking water. Along the food chain, food safety must be guaranteed. Home food handlers do not have any training or control instances to obtain safe products, representing a critical point of risk. There is evidence of an unequal distribution of Hemolytic uremic syndrome cases between urban and rural areas. Poor manufacturing and hygiene practices are due to failures in the perception of risk. \nknowledge, attitudes, beliefs and practices surveys can be evaluated, which allows \nestimating perception of risk. This work evaluated, through knowledge, attitudes, beliefs \nand practices surveys, the perception of risk in a community in an urban-rural area of \nBuenos Aires, and its possible modification through educational interventions carried out \nin primary and high schools (9 cohorts), as part of a university extension program. The \ninterventions consisted of participatory workshops on foodborne disease prevention and \nimplementation of good manufacturing practices. Two convenience samplings were \ncarried out before and after the educational interventions. A total of 240 surveys were \ncollected, 183 belonged to urban areas and 57 to rural areas. The control group included \n71 surveys and the post-intervention group 169. Significant differences were found in the \nproportion of the groups in the five safety keys points with successes and failures. \nAlthough people consider it important to create optimal conditions to ensure food safety, \ntheir practices were not safe. A dissociation was observed between their daily practices, \nand their beliefs and knowledge, indicating an inadequate perception of risk. The risk perception of domestic manipulators did not achieve an overall improvement through educational interventions work at schools. We proposed to incorporate these contents \ninto educational programs at all educational levels, together with teacher training, seeking \nfor a profound change of perception in the new generations. Food handler´s handbook of \ngood practices in adults would collaborate in raising awareness among domestic \nmanipulators at critical points detected. Education is a fundamental tool to prevent diseases infection, such as reducing cases of hemolytic uremic syndrome or other foodborne disease |
|---|