Abstract
This article was published in Perspectives in Public Health on 1 July 2016, available at http://dx.doi.org/10.1177/1757913916649818
Highlights
Consumer groups with weakened immunity including older-adults, people with HIV/AIDS, pregnant women and patients receiving chemotherapy are known to be at an increased risk of foodborne disease, in listeriosis
Due to the psychrotrophic characteristics of the causative pathogen, Listeria monocytogenes having the ability to grow at refrigeration temperatures, consumer implementation of food safety practices, relating to time and temperature control of ready-to-eat (RTE) foods, have been recommended to reduce the risks associated with listeriosis in the home (ECDC, 2010; FSA & DoH, 2008), these are identified as:
As the reasons for the increase among older-adults remain unclear, the Food Standards Agency the Advisory Committee on the Microbiological Safety of Food (ACMSF, 2008; MSFFG, 2005) recommend that research is required to determine domestic food handling and storage behaviours of consumers ≥60 years, to better understand the behavioural risk factors that may be associated with listeriosis
Summary
Consumer groups with weakened immunity including older-adults, people with HIV/AIDS, pregnant women and patients receiving chemotherapy are known to be at an increased risk of foodborne disease, in listeriosis. In light of such recommendations, recent consumer food safety research from the ZERO2FIVE Food Industry Centre at Cardiff Metropolitan University has focused upon the cognitive and behavioural risk factors of older-adults associated with listeriosis in the domestic kitchen. This article gives a cumulative overview of the mixed-methods research approach utilised at the Food Industry Centre to analyse knowledge, attitudes, self-reported practices, observed behaviour and microbiological data relating to older-adults domestic food safety practices.
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