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)
Octavian Augustin Mihalache,
Trond Møretrø,
Daniela Borda,
Loredana Dumitraşcu,
Corina Neagu,
Christophe Nguyen-The,
Isabelle Maître,
Pierrine Didier,
Paula Teixeira,
Luis Orlando Lopes Junqueira,
Monica Truninger,
Tekla Izsó,
Gyula Kasza,
Silje Elisabeth Skuland,
Solveig Langsrud,
Anca Ioana Nicolau
Affiliations
Octavian Augustin Mihalache
Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, Galati 800201, Romania
Trond Møretrø
Fisheries and Aquaculture Research1, Nofima2, Norwegian Institute of Food, Osloveien 1, Ås N-1430, Norway
Daniela Borda
Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, Galati 800201, Romania
Loredana Dumitraşcu
Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, Galati 800201, Romania
Corina Neagu
Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, Galati 800201, Romania
Christophe Nguyen-The
INRAE, Avignon Université, UMR SQPOV, Avignon 84000, France
Isabelle Maître
USC1422 GRAPPE, Ecole Supérieure d'Agricultures (ESA), INRAE, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, Angers 49007 CEDEX, France
Pierrine Didier
INRAE, Avignon Université, UMR SQPOV, Avignon 84000, France; USC1422 GRAPPE, Ecole Supérieure d'Agricultures (ESA), INRAE, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, Angers 49007 CEDEX, France
Paula Teixeira
CBQF-Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
Luis Orlando Lopes Junqueira
Instituto de Ciências Sociais, Universidade de Lisboa, Av. Professor Aníbal de Bettencourt 9, Lisboa 1600-189, Portugal
Monica Truninger
Instituto de Ciências Sociais, Universidade de Lisboa, Av. Professor Aníbal de Bettencourt 9, Lisboa 1600-189, Portugal
Tekla Izsó
National Food Chain Safety Office, Keleti Károly u. 24, Budapest H-1024, Hungary
Gyula Kasza
National Food Chain Safety Office, Keleti Károly u. 24, Budapest H-1024, Hungary
Silje Elisabeth Skuland
Consumption Research Norway (SIFO) and Oslo Metropolitan University, Oslo, Norway
Solveig Langsrud
Fisheries and Aquaculture Research1, Nofima2, Norwegian Institute of Food, Osloveien 1, Ås N-1430, Norway
Anca Ioana Nicolau
Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, Galati 800201, Romania; Corresponding author.
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.
