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Food Safety in Home Kitchens: A Synthesis of the Literature

Author

Listed:
  • Carol Byrd-Bredbenner

    (Department of Nutritional Sciences, Rutgers University, 26 Nichol Avenue, 211 Davison Hall, New Brunswick, NJ 08901, USA)

  • Jacqueline Berning

    (Biology Department, University of Colorado at Colorado Springs, 1420 Austin Bluffs Parkway, Colorado Springs, CO 80918, USA
    These authors contributed equally to this work.)

  • Jennifer Martin-Biggers

    (Department of Nutritional Sciences, Rutgers University, 26 Nichol Avenue, 211 Davison Hall, New Brunswick, NJ 08901, USA
    These authors contributed equally to this work.)

  • Virginia Quick

    (Eunice Kennedy Shriver National Institute of Child Health and Human Development/National Institutes of Health, 6100 Executive Blvd, Bethesda, MD 20892, USA
    These authors contributed equally to this work.)

Abstract

Although foodborne illness is preventable, more than 56,000 people per year become ill in the U.S., creating high economic costs, loss of productivity and reduced quality of life for many. Experts agree that the home is the primary location where foodborne outbreaks occur; however, many consumers do not believe the home to be a risky place. Health care professionals need to be aware of consumers’ food safety attitudes and behaviors in the home and deliver tailored food safety interventions that are theory-based. Thus, the purpose of this paper is to synthesize/summarize the food safety literature by examining the following: consumers’ perceptions and attitudes towards food safety and their susceptibility to foodborne illness in the home, work, and school; common risky food safety practices and barriers to handling food safely; and the application of theory-based food safety interventions. Findings will help healthcare professionals become more aware of consumers’ food safety attitudes and behaviors and serve to inform future food safety interventions.

Suggested Citation

  • Carol Byrd-Bredbenner & Jacqueline Berning & Jennifer Martin-Biggers & Virginia Quick, 2013. "Food Safety in Home Kitchens: A Synthesis of the Literature," IJERPH, MDPI, vol. 10(9), pages 1-26, September.
    • Handle: RePEc:gam:jijerp:v:10:y:2013:i:9:p:4060-4085:d:28467
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    References listed on IDEAS

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    1. Rodolfo M. Nayga, 1996. "Sociodemographic Influences on Consumer Concern for Food Safety: The Case of Irradiation, Antibiotics, Hormones, and Pesticides," Review of Agricultural Economics, Agricultural and Applied Economics Association, vol. 18(3), pages 467-475.
    2. Jennifer J. Quinlan, 2013. "Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature," IJERPH, MDPI, vol. 10(8), pages 1-19, August.
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    6. Esther Van Asselt & Arnout Fischer & Aarieke E. I. De Jong & Maarten J. Nauta & Rob De Jonge, 2009. "Cooking Practices in the Kitchen—Observed Versus Predicted Behavior," Risk Analysis, John Wiley & Sons, vol. 29(4), pages 533-540, April.
    7. Arnout R. H. Fischer & Aarieke E. I. De Jong & Esther D. Van Asselt & Rob De Jonge & Lynn J. Frewer & Maarten J. Nauta, 2007. "Food Safety in the Domestic Environment: An Interdisciplinary Investigation of Microbial Hazards During Food Preparation," Risk Analysis, John Wiley & Sons, vol. 27(4), pages 1065-1082, August.
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    Citations

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    Cited by:

    1. Ewen Todd, 2020. "Food-Borne Disease Prevention and Risk Assessment," IJERPH, MDPI, vol. 17(14), pages 1-13, July.
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    3. Harriet Whiley & Beverley Clarke & Kirstin Ross, 2017. "Knowledge and Attitudes towards Handling Eggs in the Home: An Unexplored Food Safety Issue?," IJERPH, MDPI, vol. 14(1), pages 1-8, January.
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    5. Roselyn M. Leclair & Sarah K. McLean & Louise A. Dunn & Denny Meyer & Enzo A. Palombo, 2019. "Investigating the Effects of Time and Temperature on the Growth of Escherichia coli O157:H7 and Listeria monocytogenes in Raw Cow’s Milk Based on Simulated Consumer Food Handling Practices," IJERPH, MDPI, vol. 16(15), pages 1-11, July.
    6. Adenilma da Silva Farias & Rita de Cassia Coelho de Almeida Akutsu & Raquel Braz Assunção Botelho & Renata Puppin Zandonadi, 2019. "Good Practices in Home Kitchens: Construction and Validation of an Instrument for Household Food-Borne Disease Assessment and Prevention," IJERPH, MDPI, vol. 16(6), pages 1-13, March.
    7. Tae Jin Cho & Sun Ae Kim & Hye Won Kim & Sun Min Park & Min Suk Rhee, 2020. "Changes in Consumers’ Food Purchase and Transport Behaviors over a Decade (2010 to 2019) Following Health and Convenience Food Trends," IJERPH, MDPI, vol. 17(15), pages 1-14, July.

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