The effect of timers and precommitments on handwashing: a randomised controlled trial in a kitchen laboratory

Abstract

Foodborne illnesses are caused by eating food contaminated with bacteria, viruses, other parasites, or chemical contaminants like heavy metals. Recent estimates put the number of yearly cases of foodborne illness at 2.4 million in the UK, imposing an estimated total burden of £9 billion (Daniel et al., 2018). Many foodborne illness outbreaks originate in food service establishments, for example, eating out accounts for an estimated 37% of all foodborne norovirus cases, and takeaways account for 26% (Food Standards Agency, 2022).