CONSUMER FOOD SAFETY KNOWLEDGE AND PRACTICES

TLDR

The study proposes that educational interventions focus on temperature control, sanitation, and protective technologies such as heat and irradiation pasteurization to improve consumer food safety practices. Consumers report feeling knowledgeable about food safety but have gaps in microbiological hazard awareness and temperature control, relying mainly on Consumer Reports and other media for information.

Abstract

ABSTRACT Consumer knowledge of safe handling guidelines and their reported practices assessed by a mail survey indicated consumers considered themselves informed about food safety, and most reported taking action to minimize risk from potential hazards. However, most responses were related to nutritional changes, and 20% indicated they did not know how to reduce risks from microbiological hazards. Consumers were knowledgeable about appropriate safeguards in selection and cooking specific foods, however mistakes were reported in temperature control and handling leftovers. Consumer Reports, university scientists, health professionals and science magazines were considered ihe most reliable source of food safety information. Industry advertisement appears to raise consumer concern in some areas. Educational intervention should emphasize the importance of temperature control and sanitation rather than taste to determine safety. Consumers should receive information about protective technologies like heat and irradiation pasteurization.