RESEARCHERS:
Utah State University
Spectrum Consulting

PARTNER:
Volk Enterprises, Inc.

INTRODUCTION:
Twenty years ago, the most prevalent causes of food-borne illness had not been identified. Today, the landscape of food-borne illness has changed. New pathogens causing illness and complications have emerged, and some have spread all over the world. Previous studies indicate that at least 25% of reported outbreaks of food-borne illness are due to unsanitary consumer food handling and preparation habits in the home. Because of the lack of information and other factors, this 25% is probably higher.

Consumers generally lack information on safe food handling practices, spend more time eating out, and purchase more prepared foods than in the past. With the advent of the Fight BAC! campaign (http://www.fightbac.org/) targeted at educating the public, and prevalent outbreaks of food-borne illness, a more accurate means of observing consumer food handling and preparation behavior was needed. Direct observation methodology yields reliable and valid information upon which targeted educational materials can be based. For a company like Volk, this information can help direct product development efforts and provides a strong rationale for why food temperature sensing devices like our Pop-Up Timer and Cook'd Right Sensor should be regularly used in every kitchen. For information on the governmentÕs educational initiative on using food thermometers, visit their web site at http://www.fsis.usda.gov/thermy.

In this particular study, subjects were observed in their own kitchens preparing a choice of a salad plus one of the following three recipes: meatloaf, breaded chicken breast, and marinated halibut. The 99 subjects reflected a predominantly Caucasian female, middle-class, semi-urban, Western United States population. Subjects were recruited under the guise of university-affiliated market research for food preferences and development of a food kit to eliminate bias in food safety. Those who agreed to be videotaped were offered groceries for the recipe and a $50 payment.

Research assistants went to the subjects' homes to conduct the sessions. While one assistant set up taping equipment, the other gave an overview of the study to the subject, answered questions, obtained signatures for release forms, and explained the process. After this, the videotaping began.

Subjects were first asked to store groceries as they normally would. Secondly, they were to prepare the food in their preferred sequence and manner. Interruptions, phone calls, etc., were to be handled as usual. Once the subject thought the entree was finished cooking, a research assistant measured its final temperature. To represent leftovers, 2 servings of the entree and salad were plated and stored. Once preparation, storage and cleanup (if any) were finished, videotaping ceased, and a research assistant recorded oven, refrigerator, and hot water faucet temperatures. Each subject completed an off-camera survey to assess food safety knowledge and evaluate self-reported food handling practices. Then, the subject was paid the $50 cash incentive, and the session was deemed finished.

Most subjects (64%) reported that they were "very concerned" about food safety and an equal percentage (24%) reported that people at home and food processing plants have the primary responsibility for keeping the food supply safe. The same subjects also reported that people are just as likely to get food poisoning from food prepared at home 57% as from food prepared in restaurants (61%). Interestingly, none of the subjects believed that food safety problems are most likely to occur from food preparation at home.

For more information on the Consumer Food Handling Knowledge and Behavior Study, contact Volk Enterprises Inc. at gpergantis@volkent.com