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allied

academies

September 06-08, 2018 | Edinburgh, Scotland

Food safety and Hygiene

International Conference on

Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2

T

he home is recognised as a point in the food chain where risks

of consumers contracting foodborne disease can beminimised

throughtheapplicationofgoodhygienepractices.Thisstudyaimed

to estimate the proportion of UK foodborne disease attributable

to foods prepared in the home in order to focus further research,

interventions and food safety messages. A systematic review of

academic and grey literature (from 1990, English language and

fromcountrieswith similar dietary practices to England andWales)

was undertaken using search terms and inclusion criteria agreed

in an ‘expert workshop’. Of the 278 academic articles evaluated,

71 were included, supplemented with 21 items from the grey

literature. Results show a complicated picture for attribution of

incidence to setting, although most studies suggest the highest

proportion of foodborne illness to derive from commercial food

service settings. The reviewalso investigateddomestic hygieneand

food preparation practices to identify risk factors linked to illness.

Only case reports (whichare rare) directly link toepisodesof illness;

in such cases, behaviours maybe implicated. Case control studies,

whilst linked to illness, do not confirm the actual cause, only risk

factors. Microbiological investigations of kitchen sites identified

widespread contamination by pathogens. Observation studies

highlighted many contraventions in hygiene practice, largely

inadequate hand washing, inadequate sanitation of boards/knives

and poor temperature control. Using findings from the systematic

review, the potential links between food activities to the point of

consumption have been summarised in a series of generic and

pathogen specific theoretical framework diagrams.

Speaker Biography

Anita Eves has taught and researched at the University of Surrey for 25 years and has

published extensively. Her research interests lie in consumer behaviour, both in relation

to food choice (where the focus has often been around healthy choices) and also the

behaviours of those handling food (in both domestic and foodservice settings). She is a

founding member of the University’s Food, Consumer Behaviour and Health Research

Group (a multidisciplinary group comprising representatives from the health and social

sciences). Her work in the area of food safety has included investigations of food safety

training (and its effectiveness) amongst food handlers in the food service sector, food

hygiene training more generally in the food sector, teaching of food safety practices in

schools and systematic reviews of the literature to establish incidence and causes of food

poisoning (related to food poisoning arising in the home and Listeria monocytogenes

in foodservice settings). Much of her work has been funded by the Food Standards

Agency (FSA), and as such has contributed to policy and the FSA research agenda.

e:

[email protected]

Anita Eves

University of Surrey, UK

The relative proportion of foodborne disease associated with food preparation or

handling practices in the home

Anita Eves, Food Safety 2018, Volume 2

DOI: 10.4066/2591-796X-C1-001