title: High-risk food consumption and food safety practices in a Canadian community.
abstract: Understanding consumers' high-risk food consumption patterns and food handling in the home is critical in reducing foodborne illness. This study was conducted to determine the prevalence of unsafe food practices of individuals in a Canadian-based population, specifically, high-risk food consumption and home food safety practices. During November 2005 to March 2006, a sample of 2,332 randomly selected residents of the Waterloo Region (Ontario, Canada) participated in a telephone survey of food consumption and food safety. Questions covered consumption of high-risk foods, hand washing practices, safe food handling knowledge, source of food safety education, meat thawing and cooking practices, cross-contamination after raw food preparation, and refrigeration temperatures. Certain high-risk food behaviors were common among respondents and were associated with demographic characteristics. In general, unsafe practices increased with increasing total annual household income level. Males were more likely to report engaging in risky practices than were females. Specific high-risk behaviors of public health concern were reported by elderly individuals (e.g., consuming undercooked eggs), children (e.g., consuming chicken nuggets), and rural residents (e.g., drinking unpasteurized milk). Respondents appeared to know proper food safety practices, but did not put them into practice. Thus, educational programs emphasizing specific practices to improve food safety should be directed to targeted audiences, and they should stress the importance of consumer behavior in the safety of foods prepared at home. Further investigation of consumer perceptions is needed to design such programs to effectively increase the implementation of safe food practices by consumers.
authors.affiliation: Department of Population Medicine, Ontario Veterinary College, University of Guelph, Guelph, Ontario, Canada N1G 1P7. Andrea_Nesbitt@phac-aspc.gc.ca
authors.forename: Andrea
authors.initials: A
authors.lastname: Nesbitt
authors.forename: Shannon
authors.initials: S
authors.lastname: Majowicz
authors.forename: Rita
authors.initials: R
authors.lastname: Finley
authors.forename: Barbara
authors.initials: B
authors.lastname: Marshall
authors.forename: Frank
authors.initials: F
authors.lastname: Pollari
authors.forename: Jan
authors.initials: J
authors.lastname: Sargeant
authors.forename: Carl
authors.initials: C
authors.lastname: Ribble
authors.forename: Jeff
authors.initials: J
authors.lastname: Wilson
authors.forename: Nancy
authors.initials: N
authors.lastname: Sittler
mesh_terms: D000818:Animals; D001519:Behavior; D002170:Canada / Q000453:epidemiology; D002645:Chickens; D003296:Cooking; D004531:Eggs; D005260:Female; D005511:Food Handling / Q000379:methods*; D005517:Foodborne Diseases / Q000453:epidemiology / Q000517:prevention & control*; D006801:Humans; D008297:Male; D008460:Meat / Q000382:microbiology; D008892:Milk / Q000382:microbiology