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- 01GR3X41J7YJF75FMSVDB46SMS classification A1.
- 01GR3X41J7YJF75FMSVDB46SMS date "2022".
- 01GR3X41J7YJF75FMSVDB46SMS language "eng".
- 01GR3X41J7YJF75FMSVDB46SMS type journalArticle.
- 01GR3X41J7YJF75FMSVDB46SMS hasPart 01GR3X5G31307DF7NCQ0ZXC1EE.pdf.
- 01GR3X41J7YJF75FMSVDB46SMS subject "Veterinary Sciences".
- 01GR3X41J7YJF75FMSVDB46SMS doi "10.1371/journal.pone.0274877".
- 01GR3X41J7YJF75FMSVDB46SMS issn "1932-6203".
- 01GR3X41J7YJF75FMSVDB46SMS issue "10".
- 01GR3X41J7YJF75FMSVDB46SMS volume "17".
- 01GR3X41J7YJF75FMSVDB46SMS abstract "The pork tapeworm Taenia solium is a zoonotic food-borne parasite endemic in many developing countries causing human cysticercosis and taeniosis as well as porcine cysticercosis. It mainly affects the health of rural smallholder pig farmers and their communities, resulting in lower health status, reduced pork quality, and economic loss due to condemnation of pigs or low pricing of pork. This qualitative study aimed to identify key food related practices linked to consumption of pork at village level, of importance for transmission of taeniosis. We used an interpretivist-constructivist paradigm in a multiple case study of exploratory qualitative research design. Data was acquired through guided and probing interviews with 64 pork cooks, and 14 direct observations in four villages in a T. solium endemic area of Mbeya Region in the Southern Highlands of Tanzania. The study showed that the informants were members of communities of practice through their pork cooking practices, one community of practice for the restaurant cooks and one for the home cooks, learning, sharing, and distributing their cooking skills. Furthermore, the analysis showed that the pork cooks generally had some awareness of there being something undesirable in raw pork, but they had very diverse understandings of what it was, or of its potential harm. Major potential transmission points were identified in restaurants and in home kitchens. It appears that the pork cooks act according to socio-cultural and economic factors guiding them in their actions, including pressure from customers in restaurants, the family values of tradition in the home kitchens, and the culturally guided risk perception and appraisal. These practices might generate potential transmission points. Future research on interventions aimed at preventing the spread of T. solium taeniosis should recognise the importance of tradition and culture in risky food practices.".
- 01GR3X41J7YJF75FMSVDB46SMS author 7EEB933E-7D22-11E6-BB16-D812B5D1D7B1.
- 01GR3X41J7YJF75FMSVDB46SMS author urn:uuid:2293c787-9760-48ee-8f77-7335991e6cdc.
- 01GR3X41J7YJF75FMSVDB46SMS author urn:uuid:415689db-43bc-4937-8494-7bb2cd393bc6.
- 01GR3X41J7YJF75FMSVDB46SMS author urn:uuid:562aa185-1633-4df4-b6ab-6e14621e48f4.
- 01GR3X41J7YJF75FMSVDB46SMS author urn:uuid:bdbabcdd-e8ca-47e9-aff1-d2a52e974375.
- 01GR3X41J7YJF75FMSVDB46SMS author urn:uuid:dc6f408b-aa1f-4014-86ab-5c5542a5df4c.
- 01GR3X41J7YJF75FMSVDB46SMS dateCreated "2023-01-31T12:34:10Z".
- 01GR3X41J7YJF75FMSVDB46SMS dateModified "2024-10-29T17:39:25Z".
- 01GR3X41J7YJF75FMSVDB46SMS name "The role of cooking practices in the transmission of the foodborne parasite Taenia solium : a qualitative study in an endemic area of Southern Tanzania".
- 01GR3X41J7YJF75FMSVDB46SMS pagination urn:uuid:0a94cf17-0693-4628-840f-eb8d5cc0a1c2.
- 01GR3X41J7YJF75FMSVDB46SMS sameAs LU-01GR3X41J7YJF75FMSVDB46SMS.
- 01GR3X41J7YJF75FMSVDB46SMS sourceOrganization urn:uuid:aa2065ce-841d-4e2f-92b5-e9cfc190da25.
- 01GR3X41J7YJF75FMSVDB46SMS type A1.