Data on European kitchen layouts belonging to vulnerable consumers (elderly people and young families with children or pregnant women) and risk-takers (young single men)

Data in Brief

Paula Teixeira¹  Luis Orlando Lopes Junqueira²  Solveig Langsrud³  Octavian Augustin Mihalache⁴  Corina Neagu⁴  Daniela Borda⁴  Loredana Dumitraşcu⁴  Anca Ioana Nicolau⁵  Trond Møretrø⁵  Pierrine Didier⁶  Christophe Nguyen-The⁶  Tekla Izsó⁷  Monica Truninger⁷  Silje Elisabeth Skuland⁸  Gyula Kasza⁸  Isabelle Maître⁹ 

[1] USC1422 GRAPPE, Ecole Supérieure d'Agricultures (ESA), INRAE, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, Angers 49007 CEDEX, France;CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, Portugal;Consumption Research Norway (SIFO) and Oslo Metropolitan University, Oslo, Norway;Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, Galati 800201, Romania;Fisheries and Aquaculture Research1, Nofima2, Norwegian Institute of Food, Osloveien 1, Ås N-1430, Norway;INRAE, Avignon Université, UMR SQPOV, Avignon 84000, France;Instituto de Ciências Sociais, Universidade de Lisboa, Av. Professor Aníbal de Bettencourt 9, Lisboa 1600-189, Portugal;National Food Chain Safety Office, Keleti Károly u. 24, Budapest H-1024, Hungary;USC1422 GRAPPE, Ecole Supérieure d'Agricultures (ESA), INRAE, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, Angers 49007 CEDEX, France;

关键词: Sink;    Stove;    Refrigerator;    Countertop;    Balcony;    Table;   

DOI  :  

来源: DOAJ

【 摘 要 】

The data presented here capture the structure of kitchen layouts belonging to consumers vulnerable to foodborne diseases and food risk-takers. Data were collected in the frame of the SafeConsume project by multidisciplinary research teams that visited consumers during preparing a meal and had the possibility to examine their cooking routines. Distances between sink and stove, sink and refrigerator, stove and refrigerator, sink and working place (countertop or table), stove and working place were analyzed to correlate food safety practices applied during cooking with kitchen arrangements. The results arising from analyzing the ergonomics of kitchens versus potential cross-contamination events are presented in Mihalache et al., [1]. These data contribute to a better understanding of real kitchen layouts and can be used as a starting point for future research regarding food safety-oriented arrangements instead of ergonomics-focused designs, for food safety risk assessments, as study cases for explaining specific measures that can be established to improve food handling and hygiene practices in homes and for sociological research pointing consumers’ behavior during cooking.

【 授权许可】

Unknown