For our study, we included 332 graduates from a sanitary engineering program (broadly equivalent to environmental health practitioners) in an analysis comparing graduates who completed their studies before the degree program reform with graduates who completed their studies after the reform. Most of the respondents (72%) were employed in their profession. Graduates who completed their degree after the reform, however, were more likely (p <= .001) to report being employed in the private sector (44%) and/or outside the profession (25%). Hygiene and epidemiology were confirmed as the two main pillars of the profession in both groups. It was also confirmed that the last reform of the degree program has met the needs of the labor market. Higher employment in the private sector and topics of continuous professional development after employment, however, require special attention. Based on our study findings, we see the potential in microcredits for lifelong learning and employability, which will allow workers in the environmental health field to adapt more quickly to changes and needs.

The current observational study aims to determine the extent to which main food safety principles are addressed in Slovenian cooking shows and whether the type of main actor or television channel significantly impacts adherence to good hygiene practices. In general, our results show that food handling presented to the audience in Slovenian TV cooking shows often deviates from the main food safety recommendations. A comparison between amateur and professional chefs has shown notable but statistically insignificant differences. While in the area of personal hygiene, more deviations were found among amateur than among professional chefs (p = 0.011), we can observe the opposite in the area of preparation practices, albeit with insignificant difference (p = 0.884). The current study provides further evidence that there is a large gap between what viewers see and what they should have seen in television cooking shows from a food safety perspective.

Healthcare-associated infections (HAIs) are considered to be one of the biggest health problems as they continue to be an important cause of morbidity and mortality worldwide. They cannot be completely prevented, but their incidence can be significantly limited. Preventive action is the most important measure in this case. Due to the frequent interaction between healthcare professionals and patients, the crucial importance of hand hygiene is therefore emphasised. Adherence to good disinfection and hand washing practices remains around 40%, which can be improved by using a variety of nudge tools to promote desired hygienic behaviour. We conducted an open observation of employees and visitors with participation. The aim of this study was to determine the actual status of hand disinfection in a selected healthcare facility amongst doctors, registered nurses, medical technicians, cleaners, and visitors or parents of children; then, we selected and introduced three nudge tools of desired hygiene behaviour and analysed their effectiveness; finally, we provided suggestions for the use of nudge tools of desired hygiene behaviour with the aim of influencing doctors, registered nurses, medical technicians, cleaners, and visitors or parents of children so that they disinfect their hands properly. The actual state of hand disinfection was determined on the basis of observation without introducing any changes; then, we separately introduced three nudge tools, posters with an inscription and picture, the scent of citrus, and flashing lights. The obtained results were analysed with the help of the SpeedyAudit Lite application, and the effectiveness of each nudge tool and the adequacy of hand disinfection by categories of people were compared. In general, posters with a picture and an inscription contributed the most to more consistent disinfection of employees’ hands, while the scent of citrus and flashing lights contributed slightly less.

The authors present and discuss the results of a nation-wide survey on food safety knowledge among professional food handlers in Slovenia. The data were collected via a telephone survey using a well-established questionnaire adapted to the Slovenian context. Altogether, 601 respondents from hotels, restaurants, catering, and confectionery units completed the questionnaire. To assess food safety knowledge among food handlers in both general and specific domains, three indexes (a General Knowledge Index, a Personal Knowledge Index, and a Temperature Knowledge Index) were created. Among them, the Temperature Knowledge Index revealed the largest gaps in knowledge. An insufficient transfer of food safety knowledge from managers and chefs to assistant chefs and kitchen assistants in establishments where more persons handle food was evident, while a course titled "Hygiene Minimum" of standardised training from the past still significantly contributes to food safety knowledge. The results suggest a need for improvement in the current system of food safety training courses for professional food handlers in Slovenia. The human factor in the food supply chain still has a significant role in ensuring food safety culture, and therefore must become a more important part of the food safety management system.

Abstract This paper presents a case study on the management of a food fraud associated with health risks: the illegal use of sulphites in meat preparations and minced meat in Slovenia in 2019. The purpose is to highlight the shortcomings of existing systems for ensuring food safety in case of food frauds and highlight challenges for improvements. Sulphites are food additives but also have significant allergenic potential, hence they may cause serious reactions in sensitized consumers. Labelling of foods treated with sulphites is mandatory, and their use in meat and meat preparations in Europe is not allowed. However, certain food business operators may intentionally add sulphites into meat preparations to improve the sensory properties; besides being a food fraud, this exposes unaware consumers to health risks. The case started with the notification of an allergic-like reaction by a consumer following the consumption of a meat product. While the public authorities reacted by intensifying controls on markets and retailers, the analysis of risk management and risk communication aspects showed a number of shortcomings: slow response time; lack of recall of sulphite-treated meat products and of an in-depth risk assessment. The evaluation of this case study identified violations of food law regulations and consumer protection legislation. Effective risk management requires an interdisciplinary approach, integrating timely and targeted official control and risk communication throughout the food chain to protect consumers from unfair practices. Consistent, effective, and transparent communication among all actors who share responsibility in ensuring food safety is necessary to achieve improvements. This serious case of food fraud with actual risks to consumer health provided an opportunity for lessons to be learnt regarding managing health hazards from intervention to prevention.

Purpose The main objective of this study is to find out how food handlers in catering establishments perceive ensuring food safety and which problems they meet along the way. Design/methodology/approach Using a qualitative approach, ten food handlers in Slovenian catering facilities were included in the case study. A semi-structured approach was applied to provide a deeper insight into food safety barriers perceived by respondents. Participants first read short fictitious newspaper news about a foodborne disease at a tourist farm, which served as a starting point. Findings The results demonstrate barriers which most often originate in a lack of knowledge (e.g. improper food safety training, incorrect food safety knowledge testing, knowledge and maintaining of CCPs), shortage of food hygiene skills (e.g. handwashing, food defrosting) and weak work satisfaction (e.g. insufficient payment, poor interpersonal relationships and weak motivation). Food safety knowledge and consequently training methods were found to be the biggest barrier for the efficiency of the HACCP system in practice. Research limitations/implications Due to the small sample, the results cannot be generalised to the entire population of food handlers in Slovenia. Practical implications The results indicate weaknesses in food safety knowledge among professional food handlers. Originality/value The study provides a deeper insight into implicit opinions of ten food handlers in catering facilities regarding barriers in providing food safety, their knowledge and behaviour in their work with food.

The aim of the study was to identify consumers’ food safety knowledge, practices, and hygiene status in the observed home kitchens. The results provide the starting point for evaluating progress or regression in this area compared to the past statewide study. Food safety knowledge was analyzed among 380 consumers with an online questionnaire. Additionally, 16 consumers were observed during their preparation of specified foods. The hygiene conditions in the kitchens were microbiologically examined using contact agar plates, while the cleaning adequacy was determined by measuring the ATP bioluminescence. A lack of knowledge on certain topics regarding food safety was established; the consumers aged from 36 to 55 in general and women demonstrated the highest level of knowledge. In some cases, the observed consumers did not take proper action when preparing the food. Increased total bacteria, coliform bacteria, and Escherichia coli counts were detected in 12.7% of the consumers’ kitchens observed here. Eighty-three (74.1%) out of 112 surfaces examined with either hygiene test sheets or ATP swabs met the standards and were adequately or acceptably cleaned. The kitchen surfaces exceeded the recommended limits for 25% of consumers. Statistical differences in RLU and TCC levels on surfaces between older and younger consumers were not observed, although all (25%) inadequately cleaned kitchens belonged to older consumers. The greatest emphasis has to be put on the cleaning of home kitchens and personal hygiene. Even though consumers have some knowledge on food safety, they often fail to put that knowledge into daily practice.

The study provides a deeper insight into Slovenian mountaineers' and excursionists' habits regarding food safety knowledge, food handling practices, and hygiene on expeditions. The objective of the study is to identify gaps in food safety knowledge and food handling practice at home and during mountaineers' activities. Data were collected using an anonymous online questionnaire (n = 330) and eight semi-structured interviews. The research participants take most of their food with them when they set off, mountaineers more often than excursionists (p < 0.05, p = 0,000). Few interviewees indicated that it is important to them that food is safe while consuming it. Almost 90% of mountaineers and excursionists believe they can identify food safety by smell and taste. Significantly more mountaineers prioritise food enjoyment over hygiene compared to excursionists (p < 0.05, p = 0.001). Mountaineers also feel that they are more resistant to foodborne diseases and are much less concerned about foodborne disease than excursionists (p < 0.05, p = 0.011). The respondents highlighted the need for the Alpine Association of Slovenia to organise food safety education for its members. The greatest emphasis has to be put on food safety education material that has to be put in general training programme for mountaineers. Informing mountaineers and excursionists about food safety requirements needs to be improved with target strategy.

Purpose This cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs. Design/methodology/approach Food vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold. Findings Depending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor. Research limitations/implications Despite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. The sample was disproportionate according to the type of street food facilities. Practical implications The results provide a basis for (1) national professional guidelines of good hygiene practices for food business operators, which should cover street food vendors more extensively in future updates, and (2) the development of food safety training programmes tailored for street vendors. Originality/value The study provides valuable insights into current hygienic-technical conditions of the street food vending sector.

Background: Despite numerous benefits, it is recognised that street food may pose public health risks. Lack of basic infrastructure, inadequate potable water supplies, poor personal hygiene, and mishandling of food play a significant role in the occurrence of food-borne illnesses. According to the official reports from the European Food Safety Authority, 21 food-borne strong-evidence outbreaks related to mobile retailers or street vendors were confirmed in the last eight years. The outbreaks resulted in 164 cases and two deaths. Aim: The aim of this study was to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and the Regulation (EC) No. 852/2004 on food hygiene. Methods: Food vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee’s behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 minutes. Food vendors were divided into groups according to their location, type of facility, and type of food sold. Results: 23% of all registered street food vendors in Slovenia were inspected. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers and inconsistent maintenance of the cold chain. The reasons for the inconsistencies are not just of technical nature. Human factor plays a big role as well. Conclusions: There is a need to change incorrect hygiene-related behaviour patterns, which can be achieved with a systematic approach, regular employees’ training, and constant active surveillance of the employees’ personal hygiene and food handling techniques Presenter e-mail: andrej.ovca@zf.uni-lj.si

Foodborne diseases represent an important public health challenge. Improper food handling can cause food contamination at any stage of the food supply chain. Food safety knowledge and training alone cannot be effective enough to change food handler’s hygiene behavior in practice. Employees’ behavior is significantly influenced by various factors at both individual (knowledge, practice, motivation) and organizational levels (food safety culture). If the factors are positively oriented and under control, food handlers have a better attitude and awareness of the importance to ensure food safety by observing all hygiene requirements. Companies that deal with people as a risk factor use nudge tools which can, through their different approaches, significantly influence behavioral changes. Nudge tools that change people's behavior in a predictable way, can be used to improve hygiene behavior also in food establishments. In the studies so far, the most commonly used nudge tools are priming (for example, signs, words, smell) and affect (for example, disgust). Nudging may represent an important tool for improving hygiene behavior among food handlers. Food handlers are one of important risk factors, however, they are too often given insufficient attention.

Food safety during pregnancy and postpartum is important for preventing foodborne diseases, while pregnant women are considered vulnerable due to their immunomodulatory condition. The current study aimed to investigate the self-reported food safety knowledge and practices of pregnant women and postpartum mothers in Slovenia using an online questionnaire and to compare the results with nonpregnant women as a control group. The study was conducted with 426 women, of whom 145 were pregnant, 191 were not pregnant, and 90 were postpartum. The online questionnaire consisted of questions related to food safety risk perception, hand hygiene, food purchase, food storage, food preparation and handling of infant formula and breast milk. The results showed that women generally have basic knowledge of proper food handling and are aware of food safety, but some specific gaps were identified in food handling at home, especially concerning microbiological risks. However, the results showed that pregnant women performed better than the postpartum group, and both groups performed significantly better than the nonpregnant group. The media was most frequently cited as a source of food safety information, especially by the pregnant group. Trained health workers should also inform women on how to ensure food safety in the home environment.

Introduction: According to EFSA, most foodborne diseases still develop at home.Consumers have insufficient knowledge of food safety and fail to transfer it properly into daily practice.The purpose of the research is to identify consumers' food safety knowledge and attitudes, their handling of selected foods and the hygiene in the kitchen.Methods: The mixed method approach was used.The knowledge of 380 consumers was examined with a survey questionnaire.In the second part of the study we observed 16 consumers during their preparation of specific foods, using an observation checklist.Eight consumers were older than 65, while eight were younger than 35 with small children.The hygiene conditions in the consumers' kitchens were examined using contact agar plates for determination of the number of different groups of microorgansims, while the cleaning adequacy was determined by measuring the ATP bioluminescence.Results: A lack of knowledge on certain topics regarding food safety was established; the consumers aged 36 to 55 and women demonstrated the highest level of knowledge.In some cases, the consumers who were being observed did not take proper action when preparing the food and therefore increased the risk of the cross-contamination of foods, food contact surfaces and kitchen utensils.Most consumers believe that they prepare foods according to food safely requirements.The increased number of total bacterial count, coliform bacteria and the Escherichia coli bacteria was detected in only 12.75% of consumers' kitchens observed.The results of ATP measurements showed that more than half of the samples of surfaces were not cleaned satisfactorily.Discussion and conclusions: Greatest emphasis has to be put on the cleaning of home kitchens.Even though consumers have some knowledge on food safety (e.g.preventing cross-contamination, storing leftovers, using separate kitchen towels), they often fail to put that knowledge into practice.Consumers should pay more attention to personal hygiene, especially to washing their hands more often and more thoroughly.

Here we present a research of bacterial adhesion to two most often used materials in modern kitchens, namely food grade ceramics and Teflon. To test the bacterial adhesion on kitchen worktops Escherichia coli, Pseudomonas aeruginosa and Campylobacter jejuni were used as the most common foodborne contaminants. Contact angle, roughness and streaming potential measurements were used for surface characterization. Crystal violet staining and scanning electron microscopy were applied for bacterial adhesion analysis. We showed that the adhesion of tested bacteria strains was lower on the Teflon surface compared to the ceramics. The hydrophobicity of the surface substantially contributed to the bacterial adhesion rate. On the other hand, the surface roughness and charge did not play a crucial role in the adhesion process.

Cold chain maintaining is least stable at its end, where domestic storage often represents one of the most critical links because of storage time and inappropriate temperatures, increasing the risk of food-borne outbreaks in domestic households. Considering the time-temperature profile of refrigerators as a food safety indicator, the purpose of this study is to gain insight into refrigeration temperatures in parallel with refrigerator and household characteristics that could potentially influence the refrigeration temperatures. During a 24 h period in 15-min intervals, internal temperature of the test product, refrigerator air and ambient air temperatures were measured with one penetration and two air probes coupled with a data logger. The internal temperature of the test product was measured with pre-prepared "Karlsruhe Test Material", which had thermal properties similar to those of lean beef. Refrigerator and household characteristics were collected with a predefined observational sheet and short, structured questionnaire. In total, 50 households and their refrigerators were included. Gaps related to the cold storage and cross-contamination were observed. Temperature displays were present in 16% while control thermometers were not observed at all; 20% of the refrigerators enabled 24 h average internal temperature lower than 4 °C, 30% between 4 and 6 °C and 50% over 6 °C. Refrigerator age, type and load were observed but had no significant impact, which suggests thermostat setting as a key factor influencing refrigerator temperatures. Food distribution inside refrigerators was related to the refrigerator load with significant risk for cross-contamination in overpacked refrigerators. High temperatures combined with a non-systematic distribution of food in the refrigerator, expired dates of durability, and non-systematic cleaning strategies allow favourable preconditions for food infections occurring at the end of the food supply chain. Tailored acceleration of existing food safety messages could and should help consumers to minimise food safety risks, improve food quality, and reduce food wastage.

The purpose of this research is to determine the actual state of food handlers' hygiene behavior and analyze the effectiveness of selected nudge tools in the retirement home kitchen. The observation process of the food handlers' work was performed by following a pre-prepared observation checklist. Based on the actual state of hygiene behavior of the food handlers, we consecutively introduced the following nudge tools: stories about foodborne disease outbreaks, the image of a probe thermometer, citrus scent and citrus scent with an inscription. The data were processed using Excel and the calculated proportions of relevance of the criteria for hygiene behavior were compared by stages of observation according to working time. The observation before the introduction of nudge tools revealed that the food handlers in the selected kitchen do not always follow all criteria of hygienic behavior. The nudge tools affected the food handlers differently. The stories about foodborne disease outbreaks used as a nudge tool did not significantly affect the hygiene behavior of the food handlers. The image of a probe thermometer as a nudge tool significantly improved compliance with and control of the critical control points. Citrus scent as a nudge tool had a very different effect on the behavior of the food handlers: some of them were disturbed by the presence of the diffuser, while others felt more relaxed. Citrus scent with a short inscription significantly improved the hygiene behavior of the food handlers at all critical stages of food preparation.