Citation

Montagna MT, De Giglio O, Quaranta A, Rella A, Coretti C, Lovero G, Caggiano G, Napoli C. Ann. Ig. 2013; 25(3): 191-200.

Affiliation

Department of Biomedical Sciences and Human Oncology, Aldo Moro University, Bari, Italy - Department of Molecular Genetics and Microbiology, Stony Brook University, NY, USA.

Copyright

(Copyright © 2013, Societa Editrice Universo)

DOI

unavailable

PMID

23598802

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.

Language: en