{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T18:56:35Z","timestamp":1792004195611,"version":"4.4.0"},"reference-count":62,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2019,9,12]],"date-time":"2019-09-12T00:00:00Z","timestamp":1568246400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2019,10]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      In Mexico, there is limited information regarding food consumer behaviors at home. The knowledge of food consumption and food handling practices can help to determine more realistically the exposure to different hazards, such as\n                      <jats:italic>Salmonella<\/jats:italic>\n                      spp. on the population. The main goal of this study was to characterize the food consumption habits of five food groups (fruits and vegetables, fresh meat, dairy products, processed meat products, and seafood), food handling practices, and\n                      <jats:italic>Salmonella<\/jats:italic>\n                      exposure self\u2010perception of the population of the central region of Mexico using an online survey. A total of 1,199 surveys were analyzed. The group of fruits and vegetables is the most consumed and one of the most related to the consumer self\u2010perception of suffering from salmonellosis. Mexican consumers regularly use refrigeration as the principal food storage method for the five food groups (42.2% to 90.8%), and generally, they store the products between 2 and 3 days (26.5% to 38.1%). A total of 86.4% of consumers reported that they always wash their hands prior to food preparation. A total of 16.9% and 13.0% use the same cutting board and knife, respectively, to cut more than one product without applying sanitization. Men, people between 20 and 24 years, and people between 60 and 64 years, had the highest risk food handling practices at home. Finally, age (\n                      <jats:italic>P<\/jats:italic>\n                      \u00a0&lt;\u00a00.0001), education level (\n                      <jats:italic>P<\/jats:italic>\n                      = 0.0004), and suffering from gastrointestinal diseases (\n                      <jats:italic>P<\/jats:italic>\n                      = 0.0005) showed significant effects with self\u2010perception of having salmonellosis.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Data presented in this study could be used in future risk and exposure assessment research to evaluate the public health risk from the consumption of contaminated food. In addition, it could be used by government agencies to design education campaigns in food safety area.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14792","type":"journal-article","created":{"date-parts":[[2019,9,12]],"date-time":"2019-09-12T14:14:46Z","timestamp":1568297686000},"page":"2907-2915","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Food Consumer Behavior and\n                    <i>Salmonella<\/i>\n                    Exposure Self\u2010Perception in the Central Region of Mexico"],"prefix":"10.1111","volume":"84","author":[{"given":"Ang\u00e9lica","family":"God\u00ednez\u2010Oviedo","sequence":"first","affiliation":[{"name":"Facultad de Qu\u00edmica, Dept. de Investigaci\u00f3n y Posgrado de Alimentos (DIPA) Univ. Aut\u00f3noma de Quer\u00e9taro  Cerro de las Campanas s\/n, Col. Las Campanas Quer\u00e9taro 76010 Qro M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1155-2751","authenticated-orcid":false,"given":"Fernando","family":"Sampedro Parra","sequence":"additional","affiliation":[{"name":"Environmental Health Sciences, School of Public Health Univ. of Minnesota  420 Delaware St SE Minneapolis Minneapolis MN 55455 U.S.A."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jessica J.","family":"Machuca Vergara","sequence":"additional","affiliation":[{"name":"Centro Univ. de Ciencias Exactas e Ingenier\u00eda, Ingenier\u00eda Industrial Univ. de Guadalajara  Gral. Marcelino Garc\u00eda Barrag\u00e1n 1421, Olimpia Guadalajara 44420 Jal M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Porfirio","family":"Guti\u00e9rrez Gonz\u00e1lez","sequence":"additional","affiliation":[{"name":"Centro Univ. de Ciencias Exactas e Ingenier\u00eda, Ingenier\u00eda Industrial Univ. de Guadalajara  Gral. Marcelino Garc\u00eda Barrag\u00e1n 1421, Olimpia Guadalajara 44420 Jal M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3313-5433","authenticated-orcid":false,"given":"Montserrat","family":"Hern\u00e1ndez Iturriaga","sequence":"additional","affiliation":[{"name":"Facultad de Qu\u00edmica, Dept. de Investigaci\u00f3n y Posgrado de Alimentos (DIPA) Univ. Aut\u00f3noma de Quer\u00e9taro  Cerro de las Campanas s\/n, Col. 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