Food safety in home kitchens: A synthesis of the literature

Carol Byrd-Bredbenner, Jacqueline Berning, Jennifer Martin-Biggers, Virginia Quick

Research output: Contribution to journalArticle

86 Scopus citations

Abstract

Although foodborne illness is preventable, more than 56,000 people per year become ill in the U.S., creating high economic costs, loss of productivity and reduced quality of life for many. Experts agree that the home is the primary location where foodborne outbreaks occur; however, many consumers do not believe the home to be a risky place. Health care professionals need to be aware of consumers' food safety attitudes and behaviors in the home and deliver tailored food safety interventions that are theory-based. Thus, the purpose of this paper is to synthesize/summarize the food safety literature by examining the following: consumers' perceptions and attitudes towards food safety and their susceptibility to foodborne illness in the home, work, and school; common risky food safety practices and barriers to handling food safely; and the application of theory-based food safety interventions. Findings will help healthcare professionals become more aware of consumers' food safety attitudes and behaviors and serve to inform future food safety interventions.

Original languageEnglish (US)
Pages (from-to)4060-4085
Number of pages26
JournalInternational journal of environmental research and public health
Volume10
Issue number9
DOIs
StatePublished - Sep 2 2013

All Science Journal Classification (ASJC) codes

  • Public Health, Environmental and Occupational Health
  • Health, Toxicology and Mutagenesis

Keywords

  • Consumers
  • Food handling
  • Food safety
  • Foodborne illness
  • Risky

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