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The danger from thermal heat proccesing of food focused on grilling and hygienic knowledge of boarders
SELINGEROVÁ, Šárka
This bachelor's thesis deals with the risks following from the heat processing of food with focus on grilling and hygienic knowledge of boarders. It is split into the theoretical and practical parts. The theoretical part describes and clarifies at first the heat processing of food generally as well as the changes taking place there, based on professional books and internet sources. Afterwards, the attention is devoted to operational and personal hygiene. Finally the thesis presents kinds of grills and analyzes chemical and microbial risks. In the practical part, the research was carried out by the quantitative method of questionnaires (CAWI), sent and handed over to a certain sample of inhabitants of the South-Bohemian Region. The questionnaires were anonymous and they included addressing the respondent and introduction for him/her, stating the reasons of the research and information to questionnaire treatment and processing. The questionnaire elaboration within this thesis was focused on the degree of the knowledge of public concerning microbial risks following from insufficiently treated food and chemical (first of all carcinogenic) substances coming into being during the heat processing of food, observing hygienic principles and comparing procedures while grilling in households and restaurants. The questionnaire for the lay public (households) consisted of 31 questions in total. The questionnaire for the professional public (employees of restaurant facilities) consisted of 41 questions. Both of these questionnaires contained open, half-open and closed questions. The practical part involved also the secondary analysis of the data to occurrence of illnesses caused by food based on monthly reports acquired from the department of epidemiology of the Regional Hygienic Station of the South-Bohemian Region, which was statistically evaluated by me. The main target of this thesis was to find out the level of knowledge of the professional and lay public about the risks following from grilling, to accentuate them and to compare the grilling procedure in the restaurant facilities and in households. Two hypotheses were set for the purpose of the research. Hypotheses, H1: ?The knowledge of risks of boarders following from home grilling depends on education? and H2: ?Risks of health problems following from grilling due to failure to observe the personal hygiene occur in more households?, were processed statistically by means of Pearson's chi-squared-test. All the acquired data were processed by Microsoft Office Excel in the form of charts and diagrams. During the thesis, the set targets were achieved and based on the statistic findings, both hypotheses were confirmed. It follows from the results that the questioned sample of the public from the South-Bohemian Region is not sufficiently informed of the risks following from grilling and how to eliminate these risks or prevent them. It was proved that the personal hygiene is observed more strictly in the restaurants than by the family members living in one household and therefore there is a higher risk of occurrence of health problems from grilling in households. Moreover the employees of restaurant facilities shall not only respect the personal hygiene, but also the operational hygiene and shall proceed according to the critical control points system (HACCP). But these rules are not respected in some cases, the reason of a complaint in 30% (3 of 10) restaurant facilities was that the grilled meal was not roasted enough. The thesis may serve as information material for the wide public, for boarders as well as operators and employees of various restaurant facilities. Its target is to point out the possible health risks following from the consumption of grilled food and also to describe how to decrease these risks on the lowest possible level, or to prevent them completely.
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