Study examines consumer behaviour’s role in food poisoning incidents

Food manufacturers and retailers often come under fire for food poisoning incidents, but, according to a Massey University professor, what happens in the home may be responsible for many foodborne illnesses.

Associate Professor Steve Flint is supervising PhD student Sergio Motta’s research into food safety practices in New Zealand households, having recently completed similar research in Brazil.

“While our food manufacturers come under scrutiny to ensure their hygiene practices are up to scratch, little attention has been given to the average household and how the role of kitchen design and practices in the handling and preparing of food influence food safety,” Dr Flint said.

“Several studies have investigated aspects of consumer behaviour concerning food safety, mapping practices in the home, but we do not know how each stage of food handling can lead to food poisoning.”

Motta will survey 3000 randomly selected households, using a questionnaire that covers issues such as food buying and transportation practices, preparation and cooking, handling of leftovers and use of utensils and appliances.

He found that, in Brazil, handling of leftovers and food transportation were the greatest risk to food safety. “Practices such as leaving food in the boot of the car for a long period while going shopping for other things and cooking large quantities of food, leaving it on the stove or benchtop during the day, then warming it up in the microwave later, are critical control points,” Motta said.

Motta said the study aims to educate the public on food safety issues and may influence kitchen designs. The Ministry of Primary Industries is interested in Motta’s study and plans to use the results to inform its own food safety initiatives.