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Food preparation, risk communication and the consumer.

Author(s) : GRIFFITH C., WORSFOLD D., MITCHELL R.

Type of article: Article

Summary

An observational method for estimating the risk of food poisoning following domestic food preparation is described. A total of 108 consumers prepared one of four recipes and the results are of use in risk assessment. The vast majority of consumers (95.4%) failed to implement one or more basic hygiene practices due to lack of knowledge or failure to implement known food safety procedures. Some of these meals could have posed a risk of food poisoning if eaten. The results are discussed within the context of risk communication.

Details

  • Original title: Food preparation, risk communication and the consumer.
  • Record ID : 1999-1617
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 9 - n. 4
  • Publication date: 1998/08

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