Food preparation, risk communication and the consumer

An observational method for estimating the risk of food poisoning following domestic food preparation is described A total of 108 consumers prepared one of four recipes and the results are of use in risk assessment. Whilst some consumers (4.6%) fully implemented appropriate food safety control measures, 3.7% prepared food in a way which seriously violated critical control points and exposed them to a high level of risk. The vast majority of consumers (95.4%) failed to implement one or more basic hygiene practices due to lack of knowledge or failure to implement known food safety procedures. Some of these meals could have posed a risk of food poisoning if eaten. The findings have implications for when and how food hygiene is taught and if extrapolated to food preparation in general indicates a potential for further increases in food poisoning notifications. The results are discussed within the context of risk communication. (C) 1998 Elsevier Science Ltd. All rights reserved.