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A Model of Hygiene Practices and Consumption Patterns in the Consumer Phase

Author

Listed:
  • Bjarke B. Christensen
  • Hanne Rosenquist
  • Helle M. Sommer
  • Niels L. Nielsen
  • Sisse Fagt
  • Niels L. Andersen
  • Birgit Nørrung

Abstract

A mathematical model is presented, which addresses individual hygiene practices during food preparation and consumption patterns in private homes. Further, the model links food preparers and consumers based on their relationship to household types. For different age and gender groups, the model estimates (i) the probability of ingesting a meal where precautions have not been taken to avoid the transfer of microorganisms from raw food to final meal (a risk meal), exemplified by the event that the cutting board was not washed during food preparation, and (ii) the probability of ingesting a risk meal in a private home, where chicken was the prepared food item (a chicken risk meal). Chicken was included in the model, as chickens are believed to be the major source of human exposure to the foodborne pathogen Campylobacter. Monte Carlo simulations showed that the probability of ingesting a risk meal was highest for young males (aged 18–29 years) and lowest for the elderly above 60 years of age. Children aged 0–4 years had a higher probability of ingesting a risk meal than children aged 5–17 years. This difference between age and gender groups was ascribed to the variations in the hygiene levels of food preparers. By including the probability of ingesting a chicken meal at home, simulations revealed that all age groups, except the group above 60 years of age, had approximately the same probability of ingesting a chicken risk meal, the probability of females being slightly higher than that of males. The simulated results show that the probability of ingesting a chicken risk meal at home does not only depend on the hygiene practices of the persons preparing the food, but also on the consumption patterns of consumers, and the relationship between people preparing and ingesting food. This finding supports the need of including information on consumer behavior and preparation hygiene in the consumer phase of exposure assessments.

Suggested Citation

  • Bjarke B. Christensen & Hanne Rosenquist & Helle M. Sommer & Niels L. Nielsen & Sisse Fagt & Niels L. Andersen & Birgit Nørrung, 2005. "A Model of Hygiene Practices and Consumption Patterns in the Consumer Phase," Risk Analysis, John Wiley & Sons, vol. 25(1), pages 49-60, February.
  • Handle: RePEc:wly:riskan:v:25:y:2005:i:1:p:49-60
    DOI: 10.1111/j.0272-4332.2005.00566.x
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    References listed on IDEAS

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    1. Harris, N.V. & Weiss, N.S. & Nolan, C.M., 1986. "The role of poultry and meats in the etiology of Campylobacter jejuni/coli enteritis," American Journal of Public Health, American Public Health Association, vol. 76(4), pages 407-411.
    2. Hopkins, R.S. & Olmsted, R. & Istre, G.R., 1984. "Endemic Campylobacter jejuni infection in Colorado: Identified risk factors," American Journal of Public Health, American Public Health Association, vol. 74(3), pages 249-250.
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    Cited by:

    1. Arnout R. H. Fischer & Lynn J. Frewer & Maarten J. Nauta, 2006. "Toward Improving Food Safety in the Domestic Environment: A Multi‐Item Rasch Scale for the Measurement of the Safety Efficacy of Domestic Food‐Handling Practices," Risk Analysis, John Wiley & Sons, vol. 26(5), pages 1323-1338, October.
    2. Xiao‐Wei Lin & Chin‐Tsang Chiang & Tai‐Hwa Shih & Yan‐Nian Jiang & Chin‐Cheng Chou, 2009. "Foot‐and‐Mouth Disease Entrance Assessment Model Through Air Passenger Violations," Risk Analysis, John Wiley & Sons, vol. 29(4), pages 601-611, April.
    3. Maarten Nauta & Bjarke Christensen, 2011. "The Impact of Consumer Phase Models in Microbial Risk Analysis," Risk Analysis, John Wiley & Sons, vol. 31(2), pages 255-265, February.
    4. Maarten J. Nauta & Arnout R. H. Fischer & Esther D. Van Asselt & Aarieke E. I. De Jong & Lynn J. Frewer & Rob De Jonge, 2008. "Food Safety in the Domestic Environment: The Effect of Consumer Risk Information on Human Disease Risks," Risk Analysis, John Wiley & Sons, vol. 28(1), pages 179-192, February.
    5. 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.

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