Deteminants of cross‐contamination during home food preparation

Kennedy, Jean; Nolan, Adam; Gibney, Sarah; O’Brien, S.; McMahon, M.A.S.; McKenzie, Kenneth; Healy, Brendan; McDowell, D.A.; Fanning, Séamus; Wall, Patrick

doi:10.1108/00070701111105349

Cited by 54 publications

(46 citation statements)

References 29 publications

(39 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Not only did they report, in the exploratory phase, feeling exposed very little to the risk of contracting a foodborne infection, but they also described some behaviours, like the use of correct hygiene practices, as being more a habit than an important aspect of health protection. Basic practices, as washing the hands and washing kitchen tools, were considered to have an essential role in containing contamination in the kitchen (Kennedy et al 2011). Communication is paramount to promoting these behaviours.…”

Section: Discussionmentioning

confidence: 99%

“…Young people are generally not informed about food safety issues (Sanlier 2009) and can adopt risk behaviours when handling food in the home (Morrone and Rathbun 2003;ByrdBredbenner et al 2007). This is exactly why this target group was considered a key target for risk reduction communication (Kennedy et al 2011). However, there are still few communication initiatives on food safety specifically addressed to this target audience in Italy (Tiozzo et al 2011;Trifiletti et al 2012;Mascarello et al 2014).…”

Section: Target Audiencementioning

confidence: 97%

“…However, this knowledge is not the only factor that can promote the adoption of correct practices in all cases. Numerous studies have stressed that consumers are often subject to perceptions of self-efficacy and optimistic bias (Miles, Braxton, and Frewer 1999;Wilcock et al 2004), considering themselves sufficiently knowledgeable to recognize and understand risk, but less exposed than others (Hillers et al 2003;Redmond and Griffith 2003;Kennedy et al 2011;Wright, Canham, and Masrani 2011). By perceiving themselves as invulnerable, consumers may limit the adoption of correct preventive measures.…”

Section: Introductionmentioning

confidence: 97%

See 2 more Smart Citations

Reducing microbiological risk in the kitchen: piloting consensus conference methodology as a communication strategy

Ravarotto

Crovato

Mantovani

et al. 2015

Journal of Risk Research

View full text Add to dashboard Cite

Foodborne diseases are a major public health problem. Improper storage and food preparation at home can favour microbial contamination of food. Consumers play a crucial role in controlling this risk. To reduce exposure to risk, it is essential to provide information and guidance on contamination management in the home. The aim of this study was to pilot a method of participatory communication addressed to young consumers and designed to reduce the microbiological risks associated with the consumption of meat products. The methodology was based on application of the 'consensus conference' model on food safety issues. The consensus conference served not only as a participatory strategy to share knowledge but also as a method for sharing in the development of risk communication content (guidelines) to be disseminated to the reference target. Young people's perceptions, habits and behaviour in the kitchen were explored in the preparatory stage of the consensus conference by means of a survey and a focus group. Three consensus conferences were held in Italy attended by 60 university students (19 and 22 years old). Application of the consensus conference model as a communication process proved to be an effective opportunity to engage young consumers and experts on the topic of food safety. This discursive participation approach was broadly welcomed by the participants. Specifically, direct interaction with the experts was considered to be an important part of the communication process. The findings of the project were used to select concise communication content based on the perceptions, behaviours and fact-finding needs of the selected target. Publication of this content in the form of guidelines on microbiological risk management at home has enabled the results of the consensus conferences to be extended and the targeted communication material on risk reduction in daily food handling practices to be disseminated.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Target Audiencementioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Reducing microbiological risk in the kitchen: piloting consensus conference methodology as a communication strategy

Ravarotto

Crovato

Mantovani

et al. 2015

Journal of Risk Research

View full text Add to dashboard Cite

show abstract

“…The FDA has definitively identified fecal coliforms as an indicator of contamination in food [26]. Other studies have specifically linked poor time and temperature processes and controls to food borne illness outbreaks [27] with one study examining temperature and pathogen infection specifically to soft cheese holding and handling [28]. Certainly if proper temperature control of raw and ready to eat foods cannot be maintained, the opportunity for explosive bacterial growth is present.…”

Section: Literature Reviewmentioning

confidence: 99%

Phase II Study of the Safety of Ready-to Eat Foods Served in Privately Owned Delicatessens: A Confirmatory Examination

Murray¹

2014

JNHFE

View full text Add to dashboard Cite

The U.S. Center for Disease Control and Prevention, 2009 reported that each year 76 million cases of foodborne illness occur with over 300,000 people hospitalized and 5,000 deaths. This study identifies key areas for food safety improvement. This study is Phase II of a continuing effort to assess food safety and handling practices of ready-to-eat foods and is designed as a confirmatory evaluation of the Phase I [1] research examining independently owned and operated delicatessen operations, using Escherichia coli, Staphylococcus aureus, and coliforms as indicators to assess food handling and the public's risk for pathogenic contamination from commonly served ready-to-eat foods. The analysis consisted of a comprehensive strategy of laboratory testing of samples for pathogenic contamination, informal field observation of food handling procedures, and the examination of the most recent health inspection reports for each of the newly selected (n=18) operations visited. The deli turkey, cream cheese and lettuce were tested (matching the original study) using bacteria indicator plates. The results showed widespread levels of contamination. Of the 54 samples tested for: Escherichia coli, 11 showed positive results which are ~20% for E. coli contamination, Staphylococcus aureus, 41 showed positive results which are ~76% for S. aureus contamination, coliforms, 44 showed positive results which are ~82% for coliform contamination. The informal field observations and health report analyses revealed widespread temperature and facility violations and numerous instances of poor food handling. The study offers independent practitioners a strategy designed to improve their health inspections scores, food handling, and mitigation of operator liability. Independent operators traditionally do not enjoy the resources of centralized supervision and expert on-staff training; yet in aggregate they account for significant volume in both dollars and the quantity of product served. This study confirms the results found in an earlier study involving independently owned deli operations and provides important insights into this food niche.

show abstract

“…This was discussed at the conference [1]. Other researches found domestic cooking has been the subject of foundational feminist work on gender inequality, as mentioned by Szabo [2], Buscemi [3] and Meah [4]; the risk associated with unsafe food safety practices and control domestic food hazards [5]; food not only as an important part of a balanced diet but also one of our main routes to pleasure [6]; and genetically modified food, culture, politics, and policy developments [7].…”

Section: Introductionmentioning

confidence: 99%

Share What and How You Cook at Home! : Uncovering Social Identity

Ranteallo¹,

Andilolo²

2016

Proceedings of the 1st UPI International Conference on Sociology Education (UPI ICSE 2015)

View full text Add to dashboard Cite

Abstract-the passion for food and cooking establishes new social identity. There is a trend in social media usage where people share how and what they cook at home. There are also some applications that enable people to develop, experience and innovate their cooking skills. The aim of this study is to present how, why and what people's cooking activities are being shared through applications (apps), and its marketing implication. The investigation conducted through qualitative exploratory method. The findings are food and cooking could bring social cohesion and create social images that refer to certain groups or cultures and to certain extend create new groups and culture within the society. This study also finds that the extensive usage of apps by social groups creates opportunities for new marketing strategies to emerge, namely mobile advertising.

show abstract

Deteminants of cross‐contamination during home food preparation

Cited by 54 publications

References 29 publications

Reducing microbiological risk in the kitchen: piloting consensus conference methodology as a communication strategy

Reducing microbiological risk in the kitchen: piloting consensus conference methodology as a communication strategy

Phase II Study of the Safety of Ready-to Eat Foods Served in Privately Owned Delicatessens: A Confirmatory Examination

Share What and How You Cook at Home! : Uncovering Social Identity

Contact Info

Product

Resources

About