ArticleFood control2022
Kitchen layouts and consumers' food hygiene practices: Ergonomics versus safety.
Article in Food control, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 39 citations in OpenAlex.
- Characterisation of Studies on Consumers' Home Food Safety Knowledge, Attitudes, and Practices (KAP): A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- Identification of factors associated with foreign substance contamination in restaurant food.Scientific reports · 2025Article
- Consumer knowledge, attitudes, and behaviour regarding food safety - A perspective from Laos.Heliyon · 2024Article
- Evaluation of Hygiene Practice for ReducingFoods (Basel, Switzerland) · 2023Article
- Hand hygiene practices during meal preparation-a ranking among ten European countries.BMC public health · 2023Article
- Mapping the Kitchen Microbiota in Five European Countries Reveals a Set of Core Bacteria across Countries, Kitchen Surfaces, and Cleaning Utensils.Applied and environmental microbiology · 2023Article
- Sustainable or Not? Insights on the Consumption of Animal Products in Poland.International journal of environmental research and public health · 2022Article
- The Critical Role of Consumers in the Prevention of Foodborne Diseases: An Ethnographic Study of Italian Families.Foods (Basel, Switzerland) · 2022Article
- 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 · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
16 authors at 8 institutions in 5 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Our paper emphasizes the importance of the kitchen layout in facilitating consumers' food hygiene practices. A significant correlation was found between the sink placement (inside or outside the kitchen) and hygienic practices during food handling based on a survey performed on consumers from ten European countries, indicating that those who had the sink in the kitchen were more likely to perform proper hygiene practices than those who have not. The self-reported practices were supported by observed practices in 64 households from five European countries. The observational study combined with the examination of kitchen layouts revealed that the kitchen work triangle with its apexes represented by the kitchen sink, cooking stove and refrigerator, which is recommended for ergonomic reasons by architects and designers, did not necessarily support food hygiene practices in kitchens. Cross-contamination events were associated with the sink - countertop distances longer than 1 m. Based on this, a new kitchen triangle with its apexes represented by the kitchen sink, working place (usually countertop) and cooking stove, with the distance between the sink and the working place less than 1 m is proposed to be used as norm in kitchen designs for combining ergonomics with safety. This triangle is proposedly named the
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.