Investigating novice cooks' behaviour change: Avoiding cross-contamination

Abstract

Campylobacteriosis rates are on the rise, and many cases originate from the consumption of inadequately prepared poultry dishes. Thus, it is important to sensitise consumers to unsafe poultry preparation and inform them about measures to prevent foodborne illness, such as avoiding cross-contamination. This paper's main aim was to expand current insights into the mechanisms of behaviour improvements in the area of safe poultry preparation. Utilising the Health Action Process Approach (HAPA) as a theoretical framework, it explored which variables were most predictive for self-reported cross-contamination avoidance after triggering active behaviour change in a sample of novice cooks. The presented data were derived from a longitudinal intervention study. Path model analysis was used to test the HAPA's applicability for this particular behaviour.The central finding is that the volitional HAPA variables did predict follow-up behaviour, above and beyond previous behaviour, in a sample where active behaviour change was implemented and possible. The present findings offer directions for future preventive measures and risk communications. The results point to the importance of strengthening consumers' self-efficacy and raising their awareness of difficult food preparation situations where planning is essential. Furthermore, the findings give weight to the applicability of the HAPA in different health behaviour contexts.