An In-Home Video Study of Consumer Food Preparation and Sanitation Practices

INTRODUCTION: There are approximately 76 million food borne illnesses in the United States annualy. It is widely accepted that many cases of food borne illness occur because of improper food handling and preparation by consumers in their own kitchens.Sanitation practices have been found to disseminate bacteria to other inanimate surfaces and directly to the hands, leading to cross-contamination.

METHODOLOGY:A convenience sample of 30 participants was recruited. A food safety and sanitation practices questionnaire was administered by telephone prior to the home videotaping. Researchers videotaped floor mopping in subjects' kitchens followed by food preparation. Objective food safety data (e.g. refrigeration and cooking temperature.) was also collected. A food safety survey was developed using FDA and FightBACTM information. This was employed to develop a video coding tool.

RESULTS: Data showed that approximately 25% (n=7) of subjects did not wash their hands between mopping and food preparation although 87% (n=26) responded to the questionnaire that this was an important practice; 30% (n=9) did not wash their hands after handling raw meat despite the fact that 100% reported this as an important practice. 70% (n=21) selected 20 seconds as an effective hand washing time but in reality 40% (n=12) of participants washed their hands for 10 seconds or less; 66% (n=20) thought it was important to use a meat thermometer but only one participant did so.

SIGNIFICANCE OF STUDY: This study highlights the differences between reported beliefs and actual practice and indicates the need for additional consumer education regarding food safety at home.