Aim: 

Foodborne infections or the fear of bad hygiene practices could lead to malnutrition. Particularly adults >80 years old are at increased risk for both morbility and mortality for infections, including foodborne illnesses. The aim of this study was to investigate knowledge, attitudes and practices of food service staff in nursing homes and long-term care facilities for the elderly in Sicily.

Methods: 

the survey was conducted, by using a semi-structured questionnaire, from January to June 2007.

Results: 

The number of the compiled questionnaire is 502 in all. The majority (68%) of responders did not attend at least one course on food hygiene and foodborne diseases; 23% of the food services staff did not know the correct working temperature of a refrigerator; 84% and 30% of the responders, respectively, did not know the proper storage temperature of hot and cold ready-to-eat foods. Questions about food items associated to the transmission of hepatitis A, salmonellosis, cholera, botulism and gastroenteritis were most frequently answered with an incorrect option or unanswered. The 27% of the responders "often" (not "always") uses separate utensils for cooked and raw foods. Thawing frozen food at room temperature proved to be an extensively used practice.

Conclusion: 

To prevent malnutrition, more informations about food hygiene for food service staff needs, through adequate education courses and continuous food safety training.