Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Food-Safety Practices in the Domestic Kitchen: Demographic, Personality, and Experiential Determinants
Fischer, A.R.H. ; Frewer, L.J. - \ 2008
Journal of Applied Social Psychology 38 (2008)11. - ISSN 0021-9029 - p. 2859 - 2884.
planned behavior - ecological behavior - handling practices - past behavior - health-locus - consumer - risk - perceptions - consumption - knowledge
The impact of consumer behavior in determining the safety of foods prepared at home has focused so far on the role of isolated consumer practices. In addition, demographic factors have been applied primarily to explain differences between individuals. In this paper, the use of psychological factors to predict scores on the integrated food-safety score is advocated. In order to assess the relevance of psychological constructs to food-safety behaviors, several relations are tested at the same time in a structural equation model in which it is demonstrated that the inclusion of psychological determinants leads to a better model for the prediction of food-related behaviors in comparison to demographic factors alone.
Food Safety in the Domestic Environment: An Interdisciplinary Investigation of Microbial Hazards During Food Preparation
Fischer, A.R.H. ; Jong, A.E.I. de; Asselt, E.D. van; Jonge, R. de; Frewer, L.J. ; Nauta, M.J. - \ 2007
Risk Analysis 27 (2007)4. - ISSN 0272-4332 - p. 1065 - 1082.
bacterial cross-contamination - handling practices - knowledge - surfaces - kitchen
It has been established that, to a considerable extent, the domestic hygiene practices adopted by consumers can result in a greater or lesser microbial load in prepared meals. In the research presented here, an interdisciplinary study is reported in which interviews, observations of consumers preparing a recipe, and microbial contamination of the finished meals were compared. The results suggest that, while most consumers are knowledgeable about the importance of cross-contamination and heating in preventing the occurrence of foodborne illness, this knowledge is not necessarily translated into behavior. The adoption of habitual cooking practices may also be important. Potentially risky behaviors were, indeed, observed in the domestic food preparation environment. Eighteen of the participants made errors in food preparation that could potentially result in cross-contamination, and seven participants allowed raw meat juices to come in contact with the final meal. Using a tracer microorganism the log reduction as a result of consumer preparation was estimated at an average of log 4.1 cfu/salad. When combining these findings, it was found that cross-contamination errors were a good predictor for log reduction. Procedural food safety knowledge (i.e., knowledge proffered after general open questions) was a better predictor of efficacious bacterial reduction than declarative food safety knowledge (i.e., knowledge proffered after formal questioning). This suggests that motivation to prepare safe food was a better indicator of actual behavior than knowledge about food safety per se.
Food storage and disposal: consumer practices and knowledge
Terpstra, P.M.J. ; Steenbekkers, L.P.A. ; Maertelaere, N.C.M. de; Nijhuis, S. - \ 2005
British Food Journal 107 (2005)7. - ISSN 0007-070X - p. 526 - 533.
handling practices - safety - home
Purpose - Consumer food handling behaviour is important in preventing food borne disease and this paper proposes examining consumer behaviour and knowledge concerning food storage and disposal. Design/methodology/approach - Interviews and observations were used to investigate the storage methods and the storage durations of various categories of food products as well as the consumers' motives when they decide to throw away food products. The temperature of their refrigerators was also measured. Findings - The results demonstrate that consumers deal with meat and dairy products relatively hygienically, but the storage of products in other categories is more likely to lead to risks; especially because of high storage temperatures. The study also shows that the elderly handle food differently from younger people. Research limitations/implications - Knowledge of the recommended storage methods and the consequences of consuming out-of-date foodstuffs have not been investigated. This could be dealt with in a supplemental research. Practical implications - The elderly have a different purchasing policy. The older consumer of the future is likely to act differently to the present day elderly with respect to the disposal of food products. Originality/value - Reveals that consumer education about food safety, in particular food storage and food handling is recommended
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