Behavioral Risk Factors Associated with Listeriosis in the Home: A Review of Consumer Food Safety Studies

Evans, Evan; Redmond, Elizabeth C.

doi:10.4315/0362-028x.jfp-13-238

Cited by 42 publications

(31 citation statements)

References 69 publications

(2 reference statements)

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“…It was hypothesized that elderly people frequently ignore risks of foodborne pathogens and therefore adopt hazardous behaviors. Frequently, they do not perceive themselves to be susceptible to foodborne illness, do not follow the recommended food safety practices (Evans & Redmond, ) and consequently augment the illness risk of their family members'.…”

Section: Resultsmentioning

confidence: 99%

Consumer food safety perceptions and self‐reported practices in Greece

Gkana

Nychas

2017

Int J Consumer Studies

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A substantial proportion of foodborne illness is associated with food prepared in households. The primary understanding of how foods are handled in private homes comes mostly from questionnaire based studies and direct observation. The aim of this survey was to examine consumers' perceptions and knowledge of safe food handling practices in Greece. More specifically, their attitudes, opinions and self-reported practices were studied. Data were collected from a total of 399 consumers living in Greece by the use of a self-administered on-line survey. The questionnaire consisted of four positive and five negative statements according to the 5-point Likert scale, which grouped into three constructions using principal component analysis in order to investigate food safety perceptions of consumers. Furthermore, the survey included 11 demographic questions, two close-ended questions (type yes/no) and four questions that are related to self-reported foodhandling practices. The results showed that the most commonly known bacterium causing foodrelated illness according to respondents' knowledge is Salmonella (99.7%), followed by Escherichia coli (73.9%) and Listeria (58.4%). The overall consumers' score concerning food safety was 32.8 6 5.37 (full score was 45). No significant differences to the mean score of food safety knowledge were found according to gender, age or the incidence of foodborne illness over the past 12 months. Knowledge and awareness of safe food handling practices was enhanced at higher education levels, while homemakers were found to have deficiencies at this level. Information obtained from consumers can be used to shape educational programs and determine where food safety educational efforts would be most effective and the needed content of the messages. K E Y W O R D Sconsumer attitudes, cross contamination, foodborne pathogens, food handling practices, food safety, Greece

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Section: Resultsmentioning

confidence: 99%

Consumer food safety perceptions and self‐reported practices in Greece

Gkana

Nychas

2017

Int J Consumer Studies

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“…Evans and Redmond () reviewed data from published research internationally with respect to consumer food safety behaviors associated with increased risk of listeriosis. The factors that were associated with increased risk of listeriosis included lack of adherence to use by dates and ineffective refrigerated storage of foods.…”

Section: Misconceptions and Varying Practices Have Adverse Impactsmentioning

confidence: 99%

“…This misunderstanding leads to unnecessary food loss and waste, misapplication of limited resources, and unnecessary financial burden on the food industry and consumers alike. The misunderstanding can also result in storage of food for longer than it has been designed to be stored, presenting food safety risks for perishable foods (Evans and Redmond ).…”

Section: Introductionmentioning

confidence: 99%

Applications and Perceptions of Date Labeling of Food

Newsome

Balestrini²,

Baum

et al. 2014

Comp Rev Food Sci Food Safe

138

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Open dating of food products has been practiced for decades, and has been key to achieving stock rotation at retail and providing information to consumers. The open date provides a simple communication tool, which may be based on product quality and/or food safety as determined by the manufacturer or retailer. Date marking is generally open but it can be closed (code intended for managing product at retail, and for recall and traceability), and the terminology and applications vary widely around the world. The variation in date labeling terms and uses contributes to substantial misunderstanding by industry and consumers and leads to significant unnecessary food loss and waste, misapplication of limited resources, unnecessary financial burden for the consumer and the food industry, and may also lead to potential food safety risk in regards to perishable foods. A "use by" or similar date cannot be relied on to indicate or guarantee food safety because absolute temperature control of food products throughout the food supply chain cannot be assured. This paper provides an introduction to the issue of food product date labeling and addresses its history in the United States, different terms used and various practices, U.S. and international frameworks, quality compared with safety, adverse impacts of misconceptions about date labeling, and advantages of technological innovations. Collaboration to develop a simple workable solution to address the challenges faced by stakeholders would have tremendous benefit. Conclusions include a call to action to move toward uniformity in date labeling, thereby decreasing confusion among stakeholders and reducing food waste.

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“…However, previous research suggests that most sporadic cases of enteric illness are associated with exposure at home vs. other settings [7–9], and most foodborne disease outbreaks in Europe are associated with domestic household settings [10]. Several previous qualitative research studies have been conducted to investigate consumers’ perspectives, opinions, and experiences with safe food handling at home [11–13]. These studies provide insights into the underlying reasons affecting consumers’ adoption and maintenance of their behaviours, which can help to guide the development of appropriate behaviour change interventions and other policy actions [14,15].…”

Section: Introductionmentioning

confidence: 99%

Barriers and Facilitators to Safe Food Handling among Consumers: A Systematic Review and Thematic Synthesis of Qualitative Research Studies

Young

Waddell

2016

PLoS ONE

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Foodborne illness has a substantial health and economic burden on society, and most cases are believed to be due to unsafe food handling practices at home. Several qualitative research studies have been conducted to investigate consumers’ perspectives, opinions, and experiences with safe food handling at home, and these studies provide insights into the underlying barriers and facilitators affecting their safe food handling behaviours. We conducted a systematic review of previously published qualitative studies in this area to synthesize the main across-study themes and to develop recommendations for future consumer interventions and research. The review was conducted using the following steps: comprehensive search strategy; relevance screening of abstracts; relevance confirmation of articles; study quality assessment; thematic synthesis of the results; and quality-of-evidence assessment. A total of 39 relevant articles reporting on 37 unique qualitative studies were identified. Twenty-one barriers and 10 facilitators to safe food handling were identified, grouped across six descriptive themes: confidence and perceived risk; knowledge-behaviour gap; habits and heuristics; practical and lifestyle constraints; food preferences; and societal and social influences. Our overall confidence that each barrier and facilitator represents the phenomenon of interest was rated as high (n = 11), moderate (11), and low (9). Overarching analytical themes included: 1) safe food handling behaviours occur as part of a complex interaction of everyday consumer practices and habituation; 2) most consumers are not concerned about food safety and are generally not motivated to change their behaviours based on new knowledge about food safety risks; and 3) consumers are amenable to changing their safe food handling habits through relevant social pressures. Key implications and recommendations for research, policy and practice are discussed.

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Behavioral Risk Factors Associated with Listeriosis in the Home: A Review of Consumer Food Safety Studies

Cited by 42 publications

References 69 publications

Consumer food safety perceptions and self‐reported practices in Greece

Consumer food safety perceptions and self‐reported practices in Greece

Applications and Perceptions of Date Labeling of Food

Barriers and Facilitators to Safe Food Handling among Consumers: A Systematic Review and Thematic Synthesis of Qualitative Research Studies

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