Observational Trial of Safe Food Handling Behavior during Food Preparation Using the Example of Campylobacter spp.

Abstract

Campylobacter infections are one of the most prominent worldwide food-related diseases. The primary cause of these infections is reported to be improper food handling, in particular cross-contamination during domestic preparation of raw chicken products. In the present study, food handling behaviors in Austria were surveyed and monitored, with special emphasis on Campylobacter cross-contamination. Forty participants (25 mothers or fathers with at least one child ≤10 years of age and 15 elderly persons ≥60 years of age) were observed during the preparation of a chicken salad (chicken slices plus lettuce, tomato, and cucumber) using a direct structured observational scoring system. The raw chicken carcasses and the vegetable part of the salad were analyzed for Campylobacter. A questionnaire concerning knowledge, attitudes, and interests related to food safety issues was filled out by the participants. Only 57% of formerly identified important hygiene measures were used by the participants. Deficits were found in effective hand washing after contact with raw chicken meat, but proper changing and cleaning of the cutting board was noted. Campylobacter was present in 80% of raw chicken carcasses, albeit the contamination rate was generally lower than the limit of quantification (10 CFU/g). In the vegetable part of the prepared product, no Campylobacter was found. This finding could be due to the rather low Campylobacter contamination rate in the raw materials and the participants' use of some important food handling behaviors to prevent cross-contamination. However, if the initial contamination had been higher, the monitored deficits in safe food handling could lead to quantifiable risks, as indicated in other published studies. The results of the observational trial and the questionnaire indicated knowledge gaps in the food safety sector, suggesting that further education of the population is needed to prevent the onset of foodborne diseases.

Implementation and Assessment of Food Safety Educational Materials for Secondary and Postsecondary Education

“…Among self‐reported behaviors for safe food handling, handwashing after toilet use was more consistently reported of the recommended practices evaluated (higher than 75%) including handwashing just prior to cooking. Use of a thermometer to measure the doneness of meat in cooking was the least consistently reported recommended safe food‐handling practice by 19% to 50% of the students or members of their households; however, previous studies have reported that fewer than 5% of consumers follow this recommended practice (Abbot and others ; Phang and Bruhn ; Hoelzl and others ).…”

Foodborne disease risk factors among women in Riyadh, Saudi Arabia

“…As observational studies suggest, knowledge and self-reported behavior do not necessarily reflect the actual behavior (Behrens et al, 2010;Byrd-Bredbenner, Berning, Martin-Biggers, & Quick, 2013;Byrd-Bredbenner, Maurer, Wheatley, Cottone, & Clancy, 2007;DeDonder et al, 2009;Dharod et al, 2007;Fein, Lando, Levy, Teisl, & Noblet, 2011;Hoelzl et al 2013;Kindall et al, 2004;Phang & Bruhn, 2011;Worsfold & Griffith, 1997). However, an insight into what consumers know and what they need to be educated about can be obtained by such reported behavior .…”

Food Safety in Home Kitchens: A Synthesis of the Literature

“…Another study that involved preparing a chicken salad recipe found that only 57% of important hygiene measures ( i.e. , washing hands with soap and water, checking doneness with a thermometer) were used by participants [163]. …”