Estimating the prevalence of food risk increasing behaviours in UK kitchens

JONES, A.K., CROSS, P., BURTON, M., MILLMAN, C., O'BRIEN, S.J. and RIGBY, D. (2017). Estimating the prevalence of food risk increasing behaviours in UK kitchens. PLoS ONE, 12 (6), e0175816.

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Open Access URL: https://journals.plos.org/plosone/article?id=10.13... (Published version)
Link to published version:: https://doi.org/10.1371/journal.pone.0175816
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    Abstract

    © 2017 Jones et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Foodborne disease poses a serious threat to public health. In the UK, half a million cases are linked to known pathogens and more than half of all outbreaks are associated with catering establishments. The UK Food Standards Agency (FSA) has initiated the UK Food Hygiene Rating Scheme in which commercial food establishments are inspected and scored with the results made public. In this study we investigate the prevalence of food risk increasing behaviours among chefs, catering students and the public. Given the incentive for respondents to misreport when asked about illegal or illicit behaviours we employed a Randomised Response Technique designed to elicit more accurate prevalence rates of such behaviours. We found 14% of the public not always hand-washing immediately after handling raw meat, poultry or fish; 32% of chefs and catering students had worked within 48 hours of suffering from diarrhoea or vomiting. 22% of the public admitted having served meat “on the turn” and 33% of chefs and catering students admitted working in kitchens where such meat was served; 12% of the public and 16% of chefs and catering students admitted having served chicken at a barbeque when not totally sure it was fully cooked. Chefs in fine-dining establishment were less likely to wash their hands after handling meat and fish and those who worked in award winning restaurants were more likely to have returned to work within 48 hours of suffering from diarrhoea and vomiting. We found no correlation between the price of a meal in an establishment, nor its Food Hygiene Rating Score, and the likelihood of any of the food malpractices occurring.

    Item Type: Article
    Uncontrolled Keywords: Cooking; Foodborne Diseases; Humans; Risk Factors; United Kingdom; Humans; Risk Factors; Foodborne Diseases; Cooking; United Kingdom; MD Multidisciplinary; General Science & Technology
    Identification Number: https://doi.org/10.1371/journal.pone.0175816
    Page Range: e0175816
    SWORD Depositor: Symplectic Elements
    Depositing User: Symplectic Elements
    Date Deposited: 11 Mar 2019 16:15
    Last Modified: 11 Mar 2019 16:15
    URI: http://shura.shu.ac.uk/id/eprint/23009

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