A Camera’s view of consumer food-handling behaviors

Anderson, Jamie; Shuster, Thomas A.; Hansen, Kelee E.; Levy, Alan S.; Volk, Anthony A.

doi:10.1016/j.jada.2003.11.010

Cited by 128 publications

(112 citation statements)

References 10 publications

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“…This is consistent with the literature that has shown consumers do not always follow recommended food safety practices when preparing hamburgers (Phang and Bruhn, 2011). Studies have found limited use of thermometers by consumers when preparing food at home; one observational study found that only 4%Á15% of participants used thermometers when preparing hamburgers for personal consumption (Anderson et al, 2004;Kendall et al, 2004;Phang and Bruhn, 2011).…”

Section: Discussionsupporting

confidence: 88%

Experiences with BC First Nations community-based radon testing: Successes and lessons learned

Casey¹,

Anne-Marie²,

Ma³

2018

Environ. Health Rev.

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Background: Two multi-jurisdictional community level outbreaks of E. coli O157 were investigated between 2012 and 2013, which identified store-bought frozen beef hamburgers as the source of infection. Objective: This paper describes the investigation to identify and confirm the source of these two outbreaks and the subsequent food safety education campaign. Methods: The source was identified though comprehensive local interviews of confirmed outbreak cases and innovative techniques to obtain purchase records. In addition, a large food safety investigation and product testing were completed to identify contaminated lots. Results: A total of 19 cases were identified that were associated with these two outbreaks. The outbreak strains of E. coli O157 were isolated from the implicated products resulting in product recalls. Conclusion: These outbreaks demonstrate that there continues to be a risk of E. coli O157 transmission associated with frozen beef hamburgers. As a result of these outbreaks efforts were made to provide the public with additional food safety education pertaining to safe food handling and preparation of frozen beef hamburgers.

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Section: Discussionsupporting

confidence: 88%

Experiences with BC First Nations community-based radon testing: Successes and lessons learned

Casey¹,

Anne-Marie²,

Ma³

2018

Environ. Health Rev.

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“…As a consequence, food-safety objectives are now being set at the moment of consumption rather than at the moment of purchase (WHO/FAO, 2004) with consumers being heralded as the essential final link in the food chain to ensure safe food consumption and avoid food-borne disease (The Pennington Group, 1997, as cited in Redmond et al, 2004). This shift in focus has allowed researchers to comprehensively examine domestic food preparation practices using telephone surveys (Cody & Hogue, 2003;Redmond & Griffith, 2004a;Woodburn & Raab, 1997), postal surveys (Angell, 2008;Dharod et al, 2004;Redmond & Griffith, 2005a;Redmond & Griffith, 2005b;Redmond & Griffith, 2006a;Takeuchi et al, 2005a;Takeuchi et al, 2005b;Williamson et al, 1992), online surveys (Byrd-Bredbenner et al, 2007;Nauta et al, 2008;Unusan, 2007), home visits (Worsfold & Griffith, 1996), observations (Anderson et al, 2004;Clayton et al, 2003;Fischer, A. et al, 2007;Jay et al, 1999;Redmond & Griffith, 2006b;Redmond et al, 2004), laboratory simulations (Meredith et al, 2001) and reviews (Redmond & Griffith, 2003;Sattar et al, 1999;Wilcock et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Consumer food safety education for the domestic environment: a systematic review

Milton

Mullan²

2010

British Food Journal

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PurposeDespite the recognised importance of food-safety, a large number of consumers do not practice adequate food-safety in the home. Many studies have recommended that education is a key step in preventing food borne illness in the domestic environment. However, few educational or psychosocial interventions have been designed and implemented to improve food-safety knowledge, attitudes and behaviours. Even fewer of these studies have been subject to rigorous appraisal. A systematic review of studies that described and evaluated a food-safety intervention in a non-clinical adult sample was conducted. Design/methodology/approachA total of ten studies met the criteria for inclusion in the systematic review. Outcomes of interest included food-safety behaviour, behavioural intention, attitudes, knowledge, microbial transfer and the use of Social Cognition Models. FindingsThe evidence regarding the effectiveness of the reviewed interventions on these food-safety outcomes was somewhat positive, however, many gaps remained. For example, of the 5 selfreport behaviour change studies all reported some significant improvement post intervention.However, the percentage of specific behaviours that significantly changed within each study varied between 0.04 to 100%. There were methodological flaws in many of the studies which complicated the interpretation of these results and indicate a need for more research. Research limitations/implications3 Future research should include better defined outcomes, longer follow-up, more rigorous reporting of results and intervention design, the use of randomised controlled trial protocols, and utilising health models to have a greater theoretical underpinning to the studies. Originality/valueThis is the first systematic review examining the effect of psychosocial food-safety interventions on behaviour, attitudes and knowledge.

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“…Essas enfermidades são denominadas toxinfecções alimentares, e a sua maioria é causada pelo consumo de alimentos contaminados com os denominados "perigos biológicos" (Meer & Misner, 1999) (Anderson et al, 2004;Frenzen, 2004;Schlundt, 2002;Jones & Gerber, 2001;Mead et al, 1999;Boor, 1997;Brewer, 1991).…”

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“…Podem ser considerados como fatores que mais contribuem para a ocorrência de surtos de doenças transmitidas por alimentos (Mead et al, 1999) (Anderson et al, 2004;Hansen et al, 2003;Knabel, 1995;Brewer, 1991). Alimentos crus são potenciais fontes de patógenos e podem contaminar utensílios domésticos de cozinha pelo simples contato, transformando equipamentos e superfícies em importantes fontes de contaminação de alimentos (Anderson et al, 2004;Jay et al, 1999).…”

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"Listeria monocytogenes e Salmonella spp. em leite cru produzido em quatro regiões leiteiras no Brasil: ocorrência e fatores que interferem na sua detecção"

Nero¹

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AGRADECIMENTOSSempre que se finaliza uma pesquisa temos que agradecer a uma série de pessoas que ajudaram, de uma forma ou de outra, em várias etapas. E nós, autores, ocasionalmente cometemos a falha de esquecer de um ou de outro. Como já fiz na minha dissertação de mestrado, gostaria de antes de mais nada agradecer às pessoas que injustamente não me lembrei de colocar nessa seção.Inicialmente gostaria de agradecer a minha orientadora, Profa. Dra. Bernadette Dora Gombossy de Melo Franco, que confiou na minha capacidade, desde as fases que parecia que nada iria dar certo até o final. Muito obrigado mesmo pela confiança, amizade, sinceridade e pelo apoio nos momentos difíceis que apareceram ao longo desses 4 anos.Obrigado também pelas longas, e às vezes rápidas, reuniões de onde saíram ótimas idéias para o desenvolvimento dessa pesquisa.Também gostaria de agradecer pelo mesmo apoio e entusiasmo a Profa. Dra.Vanerli Beloti, minha grande amiga, orientadora desde minha época de graduação. Obrigado pelo carinho e pela grande e importante amizade que temos desde 1994, pelos incentivo e inigualável otimismo após discussão de cada resultado de cada experimento, pelas diversas conversas e divagações científicas que temos, especialmente nesses últimos 4 anos.Outra grande amiga que nunca poderia deixar de esquecer é a Márcia de Aguiar Ferreira, que também sempre me ajudou em todas as etapas dessa e de outras várias pesquisas. Muito obrigado pelo carinho, pela nossa grande e importante amizade que também temos cultivado há vários anos, pelas longas conversas de trocas de idéias, artigos, paposfurados e cafés. Gostaria de agradecer também pela disponibilidade, da Márcia e da Profa.Vanerli, ao terem colocado à nossa disposição o laboratório em Londrina para o desenvolvimento dessa pesquisa. Ao Marcos Rodrigues de Mattos, grande parceiro das intermináveis viagens porMinas Gerais e Rio Grande do Sul, numa verdadeira maratona para a realização dessa pesquisa. Obrigado pelo ótimo humor, companheirismo, pelas conversas de estrada, pelas ótimas conversas após horas e horas de árduo trabalho nos laboratórios.Aos professores José Paes de Almeida Nogueira Pinto, Nélio José de Andrade e Wladimir Padilha da Silva, por terem aberto totalmente as portas de seus laboratórios, muitas vezes interrompendo algumas pesquisas que estavam sendo feitas e por terem apoiado totalmente o desenvolvimento dessa pesquisa. A ajuda de vocês foi fundamental para o sucesso dessa pesquisa. Brazil is a great milk-producing country, and despite illegal its commercialization, raw milk is consumed by certain groups of people, especially in rural areas. Aiming to evaluate the risk associated to consumption of raw milk, this study evaluated the occurrence of Listeria monocytogenes and Salmonella spp. in raw milk produced in four important milk producing regions in Brazil, correlating this result with the levels of hygiene indicator microorganisms

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A Camera’s view of consumer food-handling behaviors

Cited by 128 publications

References 10 publications

Experiences with BC First Nations community-based radon testing: Successes and lessons learned

Experiences with BC First Nations community-based radon testing: Successes and lessons learned

Consumer food safety education for the domestic environment: a systematic review

"Listeria monocytogenes e Salmonella spp. em leite cru produzido em quatro regiões leiteiras no Brasil: ocorrência e fatores que interferem na sua detecção"

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