Self‐reported and observed behavior of primary meal preparers and adolescents during preparation of frozen, uncooked, breaded chicken products

Abstract

PurposeThe purpose of the present study was to observe the preparation practices of both adult and young consumers using frozen, uncooked, breaded chicken products, which were previously involved in outbreaks linked to consumer mishandling. The study also sought to observe behaviors of adolescents as home food preparers. Finally, the study aimed to compare food handler behaviors with those prescribed on product labels.Design/methodology/approachThe study sought, through video observation and self‐report surveys, to determine if differences exist between consumers' intent and actual behavior.FindingsA survey study of consumer reactions to safe food‐handling labels on raw meat and poultry products suggested that instructions for safe handling found on labels had only limited influence on consumer practices. The labels studied by these researchers were found on the packaging of chicken products examined in the current study alongside step‐by‐step cooking instructions. Observational techniques, as mentioned above, provide a different perception of consumer behaviors.Originality/valueThis paper finds areas that have not been studied in previous observational research and is an excellent addition to existing literature.

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 .…”

Evaluation of food handling practice among New Zealanders and other developed countries as a main risk factor for campylobacteriosis rate

“…Other similar studies evaluated the ease of how different microorganisms can be transferred to food by different consumer handling scenarios (Barker, Naeeni, & Bloomfield, 2003;Haysom & Sharp, 2005;Redmond et al, 2004). A limited number of studies about bacterial transfer between surfaces (Deboer & Hahne, 1990;Humphrey, Martin, & Whitehead, 1994) have also been conducted. A significant discrepancy in the reported values of transfer rate from a donor to recipient was reported in the literature, and this confirms that the transfer rate is a big challenge.…”

“…In the U.S., 5e57% of those surveyed neglected to wash their hands or did not wash their hands correctly, and 13e71% used improper crosscontamination procedures (DeDonder et al, 2009;Kendall et al, 2004;Redmond & Griffith, 2003b). Only 45% tried to wash their hands before preparing a meal and only 84% of those used soap (Anderson et al, 2004).…”

“…A series of microbial studies targeting bacterial transfer from raw food or contaminated sources to cutting boards, hands, or surfaces in kitchens, were also initiated a long time in advance of the recent, fully quantitative, actual kitchen observational studies or interdisciplinary studies (Coates, Hutchinson, & Bolton, 1987;Deboer & Hahne, 1990;Scott & Bloomfield, 1990).…”

Consumer practices for purchase, storage, and preparation of poultry and eggs in selected north and south american countries: a pilot study

“…It appears that consumers either knew about this recommendation or have other reasons for putting food away quickly. Future studies should investigate if actual practice times are similar to the reported practice times as research has shown self-reported practices to be less precise than practices observed (27).…”