|
Titre :
|
Food preparation, risk communication and the consumer
|
|
Auteurs :
|
C. Griffith ;
D. Worsfold ;
R. Mitchell
|
|
Type de document :
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article/chapitre/communication
|
|
Année de publication :
|
1998
|
|
Format :
|
p. 225-232
|
|
Langues:
|
= Anglais
|
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
|
Mots-clés:
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PRODUIT ALIMENTAIRE
;
PLAT CUISINE
;
RISQUE SANITAIRE
;
CONSOMMATEUR
;
HYGIENE
|
|
Résumé :
|
An observational method for estimating the risk of food poisoning following domestic food preparation is described. A total of 108 consumers prepared one of four recipes and the results are of use in risk assessment. Whilst some consumers (4.6%) fully implemented appropriate food safety control measures, 3.7% prepared food in a way which seriously violated critical control points and exposed them to a high level of risk. The vast majority of consumers (95.4%) failed to implement one or more basic hygiene practices due to lack of knowledge or failure to implement known food safety procedures. Some of these meals could have posed a risk of food poisoning if eaten. The findings have implications for when and how food hygiene is taught and if extrapolated to food preparation in general indicates a potential for further increases in food poisoning notifications. The results are discussed within the context of risk communication.
|
|
Source :
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Food control, vol.9, n°4
|
