Food Safety Perceptions and Behaviors of Kentucky Consumers

Abstract

In several areas, Kentuckians practice more risky health behaviors than most of the rest of the nation. The Health Belief Model states that individuals with lower perceived risks practice less healthy behaviors. This study sought to determine if this was true for food safety by assessing food safety perceptions and behaviors of Kentucky consumers. Data were collected through a telephone questionnaire based on a survey by the U.S. Food and Drug Administration; 728 respondents participated. Food safety perceptions were analyzed by examining participants' responses to confidence in the safety of the food supply, perception of likelihood of people becoming sick because of foodborne illness, and perception of where food safety problems are most likely to occur. Significant differences were found in food safety perceptions for age, gender, household income, education, and employment in the food industry. Analysis of food safety behaviors revealed differences in food handling behaviors for gender, education level, household income, race, and households with a member aged 65 years or older. Significant relationships were found between respondents' food safety perceptions and behaviors. In general, Kentucky consumers who perceived higher risks exhibited safer food handling behaviors. Strategies to increase the understanding of real and perceived food safety risks in the home combined with strategies that target specific demographic groups may be the most effective approach to improve food handling practices. A better understanding of consumers' food safety risk perceptions and behaviors could lead to more effective food safety education materials and messages.

Food Safety Knowledge and Behaviors of Women, Infant, and Children (WIC) Program Participants in the United States

“…Only 3.2% of participants of this study reported consuming hamburgers with pink inside, compared with 19% of consumers with advanced degrees (i.e., beyond a bachelor's degree) who consumed undercooked hamburgers (18). Because less than 10% of respondents in the present study held at least a bachelor's degree, results of this study seem to be consistent with those of other research projects.…”

“…Previous consumer food safety studies have revealed that few consumers with low household incomes have food thermometers (18), store prepared food items in the refrigerator (18), and wash cutting boards after using them for potentially hazardous food items (21). In contrast, low-income consumers are less likely to consume high-risk foods such as raw shellfish and undercooked hamburgers (21).…”

Food Safety Perceptions and Practices of Older Adults

“…23 Risk perception is thought to greatly influence personal decisions and behaviors. 15,24,25 Our study showed strong positive associations between food safety risk perception and adhering to recommended food safety practices. Interventions that simply state basic food safety principles may not be sufficient to improve food safety practices.…”

“…15 Other research has shown that certain subgroups within the older adult population engage in practices that can lead to foodborne illness in the home. Cates et al found that older men exhibited more risky behaviors than older women, as did older adults with higher education and higher incomes.…”

Food Safety Self-Reported Behaviors and Cognitions of Young Adults: Results of a National Study

“…Home economics courses in which food safety was traditionally taught are increasingly rare or optional in school systems around the United States (15,64). As a result, a large proportion of adults have limited food preparation experience, have never learned basic food safety principles, and thus, may lack the knowledge needed to keep themselves and their families safe (7,10,37,39,51,57,60,63). Clearly, opportunities to learn how to practice safe food handling are needed.…”