Food preparation, risk communication and the consumer

Who is at risk and what do they know? Segmenting a population on their food safety knowledge

“…The Food and Drink Federation (FDF, 1996) found that older people were more likely to cook and store food correctly than younger people. However, these findings differ from those of Griffith, Worsfold, and Mitchell (1998) who noted that the risk of food poisoning due to poor hygiene during food preparation was not influenced by socio-economic background or age. Clearly, it is important to consider the potential importance of demographic differences on knowledge and the differences noted between the two studies mentioned may be linked to the populations under investigation.…”

“…For example, as a result of high perceived knowledge and control many people perceived that they know enough about potential hazards associated with home-prepared food to deal with it effectively (Frewer et al, 1994). However, in a study on the risk of food poisoning following domestic food preparation, Griffith et al (1998) found that the vast majority of consumers (95%) engaged in less than ideal hygiene practices due to lack of knowledge or failure to implement known food safety procedures.…”

Consumer link in cold chain: Indian scenario

“…On the contrary, Griffith, Worsfold, and Mitchell (1998) noted that socio-demographic factors don't affect the hazards of food poisoning which are resultant of poor hygiene. The results of this study are closer to the findings of Griffith et al and fairly differ from the qualitative investigation of Irish consumers (De Boer, McCarthy, Brennan, Kelly, & Ritson, 2005) which concluded that socio-demographic factors such as gender, age, educational level, household size, and social class influence levels of food safety knowledge and awareness.…”

Development of the Consumer Refrigerator Safety Questionnaire: A Measure of Consumer Perceptions and Practices

“…A recent trend towards increasing incidence of Listeriosis in older adults (>60 years) has been observed internationally with lack of adherence to 'use by' dates on refrigerated foods and incorrect storage of refrigerated foods effectively being suggested as factors related to an increased risk of developing food poisoning (12). It has been previously suggested that consumers are unaware of the role that proper food safety practices in domestic food preparation plays in the prevention of food borne illness (15) with the majority believing that the responsibility lies with food manufacturers and restaurants (44). The findings of a study of 1020 households on the island of Ireland showed that over a third (38.9%) of consumers perceived that < 20% of cases of food borne illness occurred as a result of a food prepared at home (15).…”

“…It has been previously suggested that consumers are unaware of the role that proper food safety practices in domestic food preparation plays in the prevention of food borne illness (15) with the majority believing that the responsibility lies with food manufacturers and restaurants (44). The findings of a study of 1020 households on the island of Ireland showed that over a third (38.9%) of consumers perceived that < 20% of cases of food borne illness occurred as a result of a food prepared at home (15). Shaw (36) stated that food safety experts in the UK have perceived an overall decrease in consumer knowledge in the area of food safety and hygiene in recent years.…”