Young men most dangerous in the kitchen - forskning.no

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Men under 30 years in the capital handles and prepares food in ways that involve significant risk of infection by pathogenic bacteria.

One example is dangerous varieties of E. coli.

It does not help that these young men have higher education, according to a new Norwegian study to be published in Journal of Food Protection.

Transient diarrhea may be the result of sloppiness and mistakes in the kitchen.

At worst, it can provide serious illness and death – depending on the type of bacteria and the person’s overall health.

steaks for bad

In the new study is 2000 Norwegian consumers aged 18-80 years quizzed about how they handle food. Researchers from Nofima and SIFO have analyzed the answers.

It does not seem to inspire the younger the majority of the world’s star chefs are men.

It does not help that men are generally more involved in housework and cooking than before.

– Our analysis shows that especially young men have a greater tendency to roast meat for the poor, such as hamburgers and chicken fillets. This results in an increased risk of disease, says veterinarian and food Elin Halbach Røssvoll Nofima.

• See also: Here researchers create dangerous food

The new study is part of Røssvoll doctoral work, which is part of a four-year research project led by fellow researcher Solveig Langsrud.

Meat knife right in the salad

Røssvoll can tell that the kitchen errors are not confined to poor cooking for the men.

– Men generally showed handling of food involves greater risk of infection in the form of cross-contamination.

– This means that men such as careless or skip cleaning the knives and cutting boards, which have been used to raw meat, when to cut up such as lettuce, says Røssvoll.

An example of bad practice: Raw meat and salad on the same board. (Photo: Colourbox.com)

Men are also inferior to wash their hands – both before and while they are cooking.

In a previous study conducted Røssvoll, harbors half of the common mistakes most often made on the Norwegian cuisine (of men and women) in the category of “high risk”.

• Read more here: Matfarer the kitchen

Different varieties of insufficient heat treatment, such as eating hamburgers that are pink in the middle, stands tall on the list of things not to do in the kitchen.

as does inadequate refrigeration of leftovers .

food handling change in a relationship

The new study shows that the difference in risky food handling is greatest between men and women among those under 30.

So it becomes a little less difference between the sexes until about 50 years of age, the differences before increasing again .

– One can speculate about men’s food handling change in a relationship. He will probably be much more conscious of cooking food properly and do not just make food for themselves, but perhaps a whole family, says Røssvoll.

then one might think that the danger was over for the man’s part. But also good adult men 50-60 years, with and without a wife, makes a greater extent than women things in the kitchen that threaten food safety.

The Norwegian researchers have not investigated the reasons for this.

Some bright spots

Although men, and especially the young, are generally more sloppy in handling of food, there are bright spots. They are better than women at blanching of vegetables and knowledge about the temperature in the refrigerator.

Both things are actually quite important. Blanching involves giving vegetables a little trip down the boiling water, and it is important to remove bacteria, for example, peas and sprouts.

Røssvoll and colleagues have pointed out that the onset of the infection with the bacterium Shigella sonnei from imported sugar peas in 2009 may reflect this photo: Out of 23 confirmed cases of illness were 18 women and 5 men only.

Men reported eating peas and sprouts as frequently as women.

But it is conceivable that differences because women tend to eat straight from the package as a snack, while men choose to cook these vegetables in dishes such as heat treatment, according to the researchers.

important to know the temperature

So right here are the plus points for the men, and it is mentioned important to know refrigerator temperature.

have Røssvoll colleague, Professor Per Einar Granum, told the Science readers on a previous occasion.

• Read more here: Health at fault stored pasta and rice

If, for example, pasta and rice improperly stored, it can at worst be disastrous.

– More on the agenda in schools

Røssvoll school believes in a greater degree should have safe food handling on the agenda than is the case today.

– This is unfortunately no hot topic, but it should be. So far we’ve been really spared here in Norway, such as salmonella problems, and we have not quite taken inwards us that it has reached dangerous E. coli variants, she says.

researchers believe that it should be put into action as partly directed at men, but also to students at different levels in schools.

– Had we gotten the theme safe food handling more into school, I think it could have developed a base from childhood. We have new eating habits and completely different bacteria than 20-30 years ago.

– We were in a better way spread information about the relevant risks of the country we live in, things we should take care in Norway. We must follow mattrygghetsråd announced in 2013 and not in 1950, says Røssvoll.

References:

Elin Halbach Røssvoll, Randi Lavik, Øydis Ueland, Eivind Jacobsen, Therese Hagtvedt and Solveig Langsrud. Food Safety Practices among Norwegian Consumers . To be published in Journal of Food Protection.

Elin Halbach Røssvoll, etc. A pplication of Hazard Analysis and Critical Control Point Methodology and Risk-Based Grading to Consumer Food Safety Surveys. Journal of Food Protection. 2012 Sep, 75 (9) :1673-90. doi: 10.4315/0362-028X.JFP-11-545 summary