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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Record number 561261
Title Food safety practices in european tv cooking shows
Author(s) Borda, Daniela; Thomas, Miles R.; Langsrud, Solveig; Rychli, Kathrin; Jordan, Kieran; Roest, Joop Van Der; Nicolau, Anca Ioana
Source British Food Journal 116 (2014)10. - ISSN 0007-070X - p. 1652 - 1666.
DOI https://doi.org/10.1108/BFJ-12-2013-0367
Department(s) BU Authenticity & Bioassays
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) Consumer - Education - Food safety - Hygiene - Kitchen - TV cooking shows
Abstract

Purpose - The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices examples for consumers. Design/methodology/approach - Principal component analysis was applied for the multivariate statistical analysis of the cooking shows, the components being: personal hygiene, cross-contamination, cooking and storing practices and risk communication. Data were collected via a questionnaire special designed for the purpose of the study. The positive attributes were converted into numbers using a nine-point Likert scale. This conversion enabled ranking of the cooking shows as a function of the total results obtained and considering the best show as the one with the maximum score attained. Findings - Evaluation of cooking practices by food safety professionals highlighted the most frequent safety errors and poor practices that are disseminated by the TV shows. Practical implications - While the repetition of good food handling and cooking practices risks antagonizing viewers, an increase in occasional emphasis of good hygiene would be of benefit to domestic viewers and potentially improve food safety practices among the public. Originality/value - This is the first study that gives an European perspective on presentation of safety practices during food handling and preparation in a range of TV cooking shows as it examines 19 such shows broadcasted in six European countries over three months. Adherence to food safety standards and introduction of a star rating system for safety practices in TV cooking shows is proposed.

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