di
M.T. Montagna, O. De Giglio, A. Quaranta, A. Rella, C. Coretti, G. Lovero, G. Caggiano, C. Napoli
Injuries and infectious diseases show high levels of morbidity at home. It is known that diseases associated
with the consumption of contaminated or poorly preserved food, can be significantly reduced if proper hygiene
practices are observed. This article analyzes the main risks associated with household food consumption and
aims to highlight some of the recommendations that are still widely disregarded. In particular, we highlight
the issues concerning the management of food (especially cooking and storage) and water (mineral and tap
water), as well as good manufacturing practices that the consumer have to take to avoid food contamination.
For this purpose, a detailed information on prevention would provide people with a greater awareness of
risk and, therefore, a improved perception to the real dangers.
