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Survey of New Zealand Poultry Consumers' Handling of Raw Poultry and Food Safety Awareness To Provide Insight into Risk Factors for Campylobacteriosis.
J Food Prot. 2021 09 01; 84(9):1640-1647.JF

Abstract

ABSTRACT

New Zealand (NZ) has a high rate of reported campylobacteriosis cases. Cross-contamination in home kitchens during poultry handling is considered the main factor in campylobacteriosis transmission. The main aim of this study was to measure NZ consumers' food safety awareness and self-reported food safety practices associated with handling raw poultry. This study will contribute to the existing knowledge to explain the reasons behind the increase of campylobacteriosis incidents. Findings can help inform future consumer education campaigns to help reduce the incidence of campylobacteriosis in NZ. A cross-sectional survey composed of 31 multiple-choice questions was designed, piloted, and used to collect information about the last time consumers purchased and prepared raw poultry at home. A street-intercept survey in public places, such as supermarkets in the Canterbury region, was used to recruit respondents for this study. A descriptive and inferential data analysis was performed, including a one-way analysis of variance test used to compare the mean scored responses of the respondents among different sociodemographics. Overall, 301 valid responses were obtained. Scores representing reported safe food practices ranged between 2 and 19 (maximum 21), with a mean score of 9.83 (standard deviation of 3.50 with a standard error of 0.20). There was some variation in correctly answered questions by respondents for food hygiene (25%), cross-contamination prevention (55%), temperature control and storage practices (49%), and food safety (52%). Approximately 30% of the respondents reported symptoms of a foodborne disease experienced once to four times during the past 12 months. The study identified low adherence to current recommended food safety practices, including safe food storage and temperature control. The findings can be used to inform a communication campaign regarding food safety needs to be designed urgently in NZ to reduce the rate of campylobacteriosis.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Al-Sakkaf A
Department of Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, P.O. Box 85084, Lincoln University, Lincoln 7647, Christchurch, New Zealand.
Redmond E
ZERO2FIVE Food Industry Centre, Cardiff School of Sport and Health Sciences, Cardiff Metropolitan University, Western Avenue, Cardiff CF5 2YB, UK.
Brennan C
Department of Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, P.O. Box 85084, Lincoln University, Lincoln 7647, Christchurch, New Zealand.
Gooneratne R
Department of Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, P.O. Box 85084, Lincoln University, Lincoln 7647, Christchurch, New Zealand.

MeSH

AnimalsCampylobacter InfectionsCookingCross-Sectional StudiesFood HandlingFood MicrobiologyFood SafetyHumansNew ZealandPoultryRisk FactorsSurveys and Questionnaires

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33984141

Citation

Al-Sakkaf, Ali, et al. "Survey of New Zealand Poultry Consumers' Handling of Raw Poultry and Food Safety Awareness to Provide Insight Into Risk Factors for Campylobacteriosis." Journal of Food Protection, vol. 84, no. 9, 2021, pp. 1640-1647.
Al-Sakkaf A, Redmond E, Brennan C, et al. Survey of New Zealand Poultry Consumers' Handling of Raw Poultry and Food Safety Awareness To Provide Insight into Risk Factors for Campylobacteriosis. J Food Prot. 2021;84(9):1640-1647.
Al-Sakkaf, A., Redmond, E., Brennan, C., & Gooneratne, R. (2021). Survey of New Zealand Poultry Consumers' Handling of Raw Poultry and Food Safety Awareness To Provide Insight into Risk Factors for Campylobacteriosis. Journal of Food Protection, 84(9), 1640-1647. https://doi.org/10.4315/JFP-21-034
Al-Sakkaf A, et al. Survey of New Zealand Poultry Consumers' Handling of Raw Poultry and Food Safety Awareness to Provide Insight Into Risk Factors for Campylobacteriosis. J Food Prot. 2021 09 1;84(9):1640-1647. PubMed PMID: 33984141.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Survey of New Zealand Poultry Consumers' Handling of Raw Poultry and Food Safety Awareness To Provide Insight into Risk Factors for Campylobacteriosis. AU - Al-Sakkaf,Ali, AU - Redmond,Elizabeth, AU - Brennan,Charles, AU - Gooneratne,Ravi, PY - 2021/01/25/received PY - 2021/05/09/accepted PY - 2021/5/14/pubmed PY - 2021/9/28/medline PY - 2021/5/13/entrez KW - Campylobacteriosis KW - Consumer handing KW - Cross-contamination KW - Questionnaire KW - Raw chicken and poultry KW - Survey SP - 1640 EP - 1647 JF - Journal of food protection JO - J Food Prot VL - 84 IS - 9 N2 - ABSTRACT: New Zealand (NZ) has a high rate of reported campylobacteriosis cases. Cross-contamination in home kitchens during poultry handling is considered the main factor in campylobacteriosis transmission. The main aim of this study was to measure NZ consumers' food safety awareness and self-reported food safety practices associated with handling raw poultry. This study will contribute to the existing knowledge to explain the reasons behind the increase of campylobacteriosis incidents. Findings can help inform future consumer education campaigns to help reduce the incidence of campylobacteriosis in NZ. A cross-sectional survey composed of 31 multiple-choice questions was designed, piloted, and used to collect information about the last time consumers purchased and prepared raw poultry at home. A street-intercept survey in public places, such as supermarkets in the Canterbury region, was used to recruit respondents for this study. A descriptive and inferential data analysis was performed, including a one-way analysis of variance test used to compare the mean scored responses of the respondents among different sociodemographics. Overall, 301 valid responses were obtained. Scores representing reported safe food practices ranged between 2 and 19 (maximum 21), with a mean score of 9.83 (standard deviation of 3.50 with a standard error of 0.20). There was some variation in correctly answered questions by respondents for food hygiene (25%), cross-contamination prevention (55%), temperature control and storage practices (49%), and food safety (52%). Approximately 30% of the respondents reported symptoms of a foodborne disease experienced once to four times during the past 12 months. The study identified low adherence to current recommended food safety practices, including safe food storage and temperature control. The findings can be used to inform a communication campaign regarding food safety needs to be designed urgently in NZ to reduce the rate of campylobacteriosis. HIGHLIGHTS: SN - 1944-9097 UR - https://www.unboundmedicine.com/medline/citation/33984141/Survey_of_New_Zealand_Poultry_Consumers'_Handling_of_Raw_Poultry_and_Food_Safety_Awareness_To_Provide_Insight_into_Risk_Factors_for_Campylobacteriosis_ DB - PRIME DP - Unbound Medicine ER -