The food safety practices of New Zealand households are under the microscope of a Massey University student.
Sergio Motta will compare the practices of New Zealand households with those in Brazil where he has already completed a similar survey.
His supervisor, Associate Professor Steve Flint of the Institute of Food, Nutrition and Human Health, says food manufacturers and retailers are often blamed for food poisoning incidents, but what happens in the home may be responsible for much of our foodborne illnesses.
“Foodborne illness acquired in the home is a worldwide public health issue accounting for up to 45 percent of all food-borne illness, and in New Zealand it represents almost 38 percent of all outbreaks notified by the Ministry of Health,” he says.
Food poisoning is increasing in most countries around the world, including New Zealand. “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 says.
“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.”
Mr Motta’s survey will provide information for modelling food safety risk assessment in the home. He will send the questionnaire to 3000 randomly selected households and hopes to get 2000 responses. The survey covers issues such as food buying and transportation practices, preparation and cooking, handling of leftovers and what utensils and appliances are used.
In his Brazil survey the handling of leftovers and the transportation of food were deemed 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 up in the microwave later, are critical control points,” Mr Motta says.
The study will also provide information to educate the public on aspects of food safety, and help influence kitchen designs, Mr Motta explains. “Another useful application of these study findings is to drive innovation in the food production chain.”
He says the Ministry of Primary Industries is also interested in Mr Motta’s study and will use the results to inform its own food safety initiatives.
