A recent study conducted in Norway has shed light on the correlation between cabin accommodations and reported instances of illness, indicating a higher risk among those staying in basic cabins compared to those at home or in higher-standard cabin facilities.
Led by senior scientist Valérie Almli from Nofima, researchers examined the impact of cabin living on food safety practices in contrast to domestic settings. The study, which involved 339 participants responding to an online questionnaire in late 2018, focused on infrastructure, appliance availability, cleaning habits, and dietary behaviours both at cabins and at home.
Findings revealed that among respondents, 11 per cent reported experiencing upset stomachs during or after cabin visits within the previous 12 months. Specifically, 17 per cent cited upset stomachs in low-standard cabins lacking water and electricity, while 14 per cent reported such occurrences in medium-standard cabins without running water, compared to only 7 per cent in high-standard cabins.
Key factors influencing food safety were identified as handwashing and dishwashing practices, availability of heat treatment facilities, and refrigeration options. The absence of running water emerged as the most significant issue, leading to concerns regarding person-to-person transmission, inadequate handwashing practices, and potential bacterial contamination in drinking water.
Notably, cabins with lower infrastructure exhibited poorer hygiene practices, with fewer individuals washing their hands in running water and a reliance on paper towels and disposable tableware for cleaning and meal preparation. Moreover, the lack of refrigeration in low-infrastructure cabins contributed to reduced food consumption beyond its use-by date.
Interestingly, dietary habits shifted towards safer options in all cabin types, with a decrease in the consumption of high-risk foods such as chicken-based dishes, smoked fish, and soft cheeses, and an increase in the intake of canned foods and grilled sausages.
The study’s implications prove the necessity for information campaigns to raise awareness about the heightened risk of food-borne illness in cabin environments and the importance of adapting hygiene practices accordingly. Such insights could prove valuable to food safety authorities not only in Norway but also in other countries with a culture of recreational cabin living.
Source: FSN
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