1. Canadian Consumer Food Safety Practices and Knowledge: Foodbook Study
- Author
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Matt Hurst, Nadia Ciampa, Christine Gardhouse, Shiona K Glass-Kaastra, Kristyn Franklin, Regan Murray, M. Kate Thomas, Andrea Nesbitt, and Barbara Marshall
- Subjects
0301 basic medicine ,Male ,Consumer Product Safety ,Canada ,Health Knowledge, Attitudes, Practice ,Food Safety ,Food Handling ,030106 microbiology ,Population ,Psychological intervention ,Pasteurization ,Food Contamination ,Microbiology ,law.invention ,Foodborne Diseases ,03 medical and health sciences ,0404 agricultural biotechnology ,law ,Environmental health ,Medicine ,Food microbiology ,Animals ,Humans ,Food science ,Cooking ,Raw meat ,education ,education.field_of_study ,business.industry ,04 agricultural and veterinary sciences ,Food safety ,040401 food science ,Food Microbiology ,Female ,business ,Food Science ,Food contaminant - Abstract
Understanding consumers' food safety practices and knowledge supports food safety education for the prevention of foodborne illness. The objective of this study was to describe Canadian consumer food safety practices and knowledge. This study identifies demographic groups for targeted food safety education messaging and establishes a baseline measurement to assess the effectiveness of food safety interventions over time. Questions regarding consumer food safety practices and knowledge were included in a population-based telephone survey, Foodbook, conducted from November 2014 to March 2015. The results were analyzed nationally by age group and by gender. The results showed that approximately 90% of Canadians reported taking the recommended cleaning and separating precautions when handling raw meat to prevent foodborne illness. Only 29% of respondents reported using a food thermometer when cooking any meat, and even fewer (12%) reported using a food thermometer for small cuts of meat such as chicken pieces. The majority (>80%) of Canadians were aware of the foodborne illness risks related to chicken and hamburger, but fewer (
- Published
- 2017