Content analysis of food safety implications in online flour-handling recipes

Barrett, Tressie; Feng, Yaohua

doi:10.1108/bfj-04-2020-0351

Cited by 14 publications

(32 citation statements)

References 34 publications

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“…Safe recipes), which was printed and is available in digital version on the web [5]. The importance of including food safety messages in cookbooks and in media sources that provide recipes, as food blogs, has been internationally recognised as a way to promote safe food practices in the domestic environment (Barrett and Feng, 2021; Morrison and Young, 2019; Levine et al , 2017; Maughan et al , 2016).…”

Section: Resultsmentioning

confidence: 99%

New ways of spreading food safety online: the role of food bloggers in risk communication

Brombin

Mascarello

Pinto

et al. 2021

BFJ

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PurposeBlogs have become a widespread means for the exchange of information, where topics regarding food and nutrition feature with increasing prominence. In the sphere of online risk communication, food bloggers are relevant actors because they pass on practical information about food preparation and crucial phases of food safety (preservation, handling and cooking of food). Moreover, they have the ability to reach user networks in a rapid and capillary manner. This paper focusses on the figure of the food blogger, the context in which he/she acts and his/her perceptions and type of communication of food safety issues.Design/methodology/approachQuantitative and qualitative data were collected using an online survey and an online training programme was implemented to actively engage food bloggers in the creation of food risk communication.FindingsThis study showed that a common reason for the creation of a food blog is the love for food and the practice of caring for themselves and others through food. Food bloggers feel responsible for taking care of their users by providing accurate information related to health and safety. Communication via blogs is based on the shared experiences of users, thereby representing a type of knowledge that is closer to direct practice. Interacting with these new actors in the field of food is important for institutions traditionally committed to promoting public health and food safety.Originality/valueThe research stands out for its innovative purpose of using the network of food blogs as a communication tool that overcomes the traditional linear communication model (top-down) to experiment with a new participatory model and spread to Internet users good practices related to food management.

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Section: Resultsmentioning

confidence: 99%

New ways of spreading food safety online: the role of food bloggers in risk communication

Brombin

Mascarello

Pinto

et al. 2021

BFJ

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show abstract

“…The study concluded that YouTube videos encompass verbal instruction and symbolic behaviour that may influence food safety behaviours and suggest that the absence of positive behaviours or inclusion of negative food safety behaviour may unintentionally promote malpractices to viewers. Barrett and Feng (2021) conclude that exposing consumers to YouTube video recipes that promote malpractices may lead to a higher risk for foodborne illness amongst consumers.…”

Section: Inclusion Of Food Safety Information In Youtube Videosmentioning

confidence: 92%

Food safety communication in YouTube video recipes

Melville

Fairchild

Evans

2023

BFJ

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PurposeGiven the popularity of online video recipes, the purpose of this study was to explore the potential communication of food safety malpractices in YouTube video recipes.Design/methodology/approachContent analysis of purposively sampled, high-risk chicken salad video recipes (n = 38) using an observational checklist was undertaken. The checklist was based upon the requirements of the Partnership for Food Safety Education “Safe Recipe Style Guide”, which was annotated with visual and verbal communication of food safety practices being “best practice”, “inadequate” or “absent”.FindingsNone of the observed video recipes showed visual handwashing at the start of the recipe. Furthermore, there was a distinct lack of visual communication of handwashing during the video recipes.Research limitations/implicationsThe lack of visual and verbal food safety communications within video recipes indicates a failure to adequately inform consumers of risks and safeguarding practices.Originality/valuePrevious research has focussed on communication of food safety practices in broadcasted television cookery programmes and published recipe books; this research extends consumer foods safety research to include resources commonly used by consumers to obtain meal inspiration. To date, this is the first study that has utilised the “Safe recipe style guide” as a tool to assess inclusion of food safety messages.

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“…To achieve a behavior change, consumers need reminders of recommended practices. Previous studies (9,56) showed that popular recipes often lack food safety messages. Guidelines for social media influencers and cooking show hosts can be developed, such as the "Safe Recipe Styleguide" by The Partnership for Food Safety Education (61).…”

Section: (49)mentioning

confidence: 99%

Consumer Knowledge and Behaviors Regarding Food Safety Risks Associated with Wheat Flour

Feng

Archila-Godínez

2021

Journal of Food Protection

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Consumers do not consider flour, a low-moisture food product, a high-risk for microbial contamination. In the past ten years, however, flour has been identified as a source of pathogenic bacteria, including Salmonella and E. coli . Online surveys were conducted to study consumers’ flour-handling practices and their knowledge about food safety risks related to flour. The survey also evaluated message impact on three food safety messages in communicating information and convincing consumers to adopt safe flour handling practices. Flour-using consumers (n = 1,045) from the United States reported they used flour to make cakes, cookies, and bread. Most consumers stored flour in sealed containers. Less than 1% kept a record of product identification numbers, like lot numbers, and less than 11% kept brand and use-by-date information. Many consumers (85%) were unaware of flour recalls, or outbreaks, and few (17%) believed they would be affected by flour recalls or outbreaks. If the recall affected the flour they bought, nearly half of the consumers (47%) would buy the same product from a different brand for a few months before they returned to the recalled brand. Among consumers who use flour to bake, 66% said they ate raw cookie dough or batter. Raw dough “eaters” were more difficult to convince to avoid eating and playing raw flour than “non-eaters.” Food safety messages were less impactful on those raw dough “eaters” than “non-eaters.” Compared with the food safety message with only recommendations, those messages with recommendations and an explanation as to the benefits of the practice were more effective in convincing consumers to change their practices. These findings provide insight into effective consumer education about safe flour-handling practices and could assist in the accurate development of risk assessment models related to flour handling.

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Content analysis of food safety implications in online flour-handling recipes

Cited by 14 publications

References 34 publications

New ways of spreading food safety online: the role of food bloggers in risk communication

New ways of spreading food safety online: the role of food bloggers in risk communication

Food safety communication in YouTube video recipes

Consumer Knowledge and Behaviors Regarding Food Safety Risks Associated with Wheat Flour

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