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September 06-08, 2018 | Edinburgh, Scotland
Food safety and Hygiene
International Conference on
Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2
The 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:
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