Consumer Food Safety Knowledge Research Articles

Evaluation of irish consumers' knowledge of salmonellosis and food-handling practices.

Salmonella is one of numerous food-borne pathogens that could possibly pose a major threat to global food safety. Salmonella is primarily associated with foods such as poultry, eggs, vegetables, and some dairy products. However, infected food handlers and faecal contaminated environments are also significant sources and reservoirs of this pathogen. This study comprehensively evaluated the Irish consumers' food safety knowledge by exploring their knowledge level, practices and attitudes regarding raw meat handling, cross-contamination while handling different types of food products, and knowledge of Salmonella risk and associated food-handling practices. The online SurveyMonkey tool was used to distribute a quantitative survey titled "Evaluation of Knowledge and Food-handling practices of Irish Consumers" from July to November 2020 and generated a total of 1916 responses. Results indicated that 79.9% of the studied Irish population had a good knowledge of salmonellosis and risk perception related to food handling practices. Knowledge of cross-contamination, hygienic practices and pathogens associated with poultry were also considered high. However, knowledge of meat handling was low at 44.9%. It was also observed that age, gender, marital status, gross annual income, and nationality were influential factors regarding the food safety knowledge of consumers, while age, marital status and gender indicated significant differences regarding awareness of correct food hygiene practices.

FOOD SAFETY KNOWLEDGE AND HANDLING PRACTICES OF POULTRY PRODUCTS BY CONSUMERS IN NGAKA MODIRI MOLEMA DISTRICT, NORTH-WEST PROVINCE

Ponte Academic JournalAug 2022, Volume 78, Issue 8 FOOD SAFETY KNOWLEDGE AND HANDLING PRACTICES OF POULTRY PRODUCTS BY CONSUMERS IN NGAKA MODIRI MOLEMA DISTRICT, NORTH-WEST PROVINCEAuthor(s): Tshomarelo Dikgole ,Christian Mzuyanda, Usapfa LuvhengoJ. Ponte - Aug 2022 - Volume 78 - Issue 8 doi: 10.21506/j.ponte.2022.8.4 Abstract:Improvements in food safety education for the prevention of foodborne illnesses can be achieved if consumer food safety knowledge, attitudes and practices are known and understood. Despite increasing scholarly interest in food safety issues, food safety challenges continue to be a problem and have not decreased, necessitating the need for food safety education. The study analysed food safety knowledge and handling practices of poultry products by consumers. Data were collected from 384 respondents using a structured questionnaire. Descriptive statistics in the form of mean, standard deviation and variance were used to identify the sources of information available to consumers about food safety and handling practices as well as the sources of information used whereby traditional and mass media (television, newspaper, radio, magazine, and social media) were the frequently used (47%) sources of information. Principal component analysis (PCA) was used to assess consumers’ knowledge, attitude, and practice of food safety and the first principal component (PC1) had a higher explanatory power, which accounted for 29,07% of the variation in the overall food safety knowledge, attitudes and handling practices of consumers when dealing with poultry products. However, the results obtained from the linear regression analysis showed a contradiction between the results obtained by the principal component analysis and the food safety knowledge scores. Download full text:Check if you have access through your login credentials or your institution Username Password

Factors affecting egg consumption in young consumers

Factors affecting egg consumption in young consumers

FACTORS ASSOCIATED WITH LEVEL OF FOOD SAFETY KNOWLEDGE AMONG FORM FOUR STUDENTS IN HULU LANGAT DISTRICT, SELANGOR

Background: Food safety protects consumers from risks of foodborne diseases and addresses the proper handling, preparing and storing of food. With foodborne diseases still remaining an important cause of morbidity and mortality worldwide, food safety continues to be emphasized and enhancing consumer food safety knowledge and practice is one important measure to prevent foodborne diseases. Although there are efforts of food safety education in schools, there is still limited research regarding food safety knowledge and practice amongst consumers especially school students. Therefore, this research aims to determine the level and factors associated with food safety practice among form four students in Hulu Langat district, Selangor. Materials and Methods: A cross-sectional study using multi-stage sampling was conducted involving 610 form four students from six secondary schools in Hulu Langat. A self-administered questionnaire was used to determine the students’ food safety knowledge scores. A cut-off point of 70% was used (scores above or below this are considered ‘Good’ or ‘Insufficient’ level of knowledge). Descriptive and analytical analysis was done using the SPSS version 22.0 Result: The level of food safety knowledge is insufficient for majority of the students (62.8%). Good food safety knowledge was higher among the Malays (40.8%), those in the Pure Science stream (44%), those with parents who are food handlers (51.3%) and those with a previous experience of food poisoning (40.7%). The level of food safety knowledge is significantly associated with ethnicity (p=0.03), academic stream (p=0.02), whether their parents are food handlers (p=0.03) and previous experience of food poisoning (p=0.01). Conclusion: Majority of the form four students had insufficient level of knowledge on food safety. Thus, there is a need to further improve their knowledge. Factors like racial differences, family and academic background should be taken into consideration when constructing educational interventions to improve the level of knowledge. Keywords: food safety knowledge, students, secondary schools

Older Adult Consumers' Attitudes and Perceptions of Risk, Control, and Responsibility for Food Safety in the Domestic Kitchen

Although vast amounts of consumer food safety knowledge and self-reported data exist, attitudinal data detailing perceptions of risk, control, and responsibility are lacking. Such data relating to vulnerable groups, including older adults, are particularly scarce. Perception determination is essential in consumer food safety research to facilitate a comprehensive understanding of the cognitive factors that may impact behavior. Previous research has indicated a relationship between food safety perceptions and behavior. Perceptual data can inform the development of targeted food safety educational interventions. This study was conducted to ascertain older adult consumers' cognitive perceptions regarding food safety. Older adults (≥60 years, n = 100) participated in a computer-assisted personal interview to determine perceived risk, control, and responsibility associated with food safety. Although the potential severity of foodborne illness may be understood, the association between foodborne illness and domestic food preparation may be underestimated. Significant differences were found between perceived personal risk, control, and responsibility and the risks, control, and responsibilities of others ( P > 0.001). Older adults perceived themselves to have lower levels of risk than other individuals have, suggesting perceptions of optimistic bias and personal invulnerability. Perceived greater levels of personal control and responsibility, compared with those of others, suggest perceptions associated with the illusion of control. Correlations were evaluated between personal perceptions of risk, control, and responsibility ( P < 0.05). Low levels of risk were correlated with high levels of control. Those respondents ≥80 years of age perceived higher levels of risk and lower levels of control and responsibility. Cumulatively, older adult consumers expressed perceptions of invulnerability, optimistic bias, and the illusion of control regarding food safety. Such perceptions may undermine attempts to provide education regarding food safety. Food safety messages for this audience must be tailored to overcome such perceptions.

Assessment of safety risks associated with handling chicken as based on practices and knowledge of a group of South African consumers

Chicken meat has been identified as one of the most important food vehicles of pathogens, particularly Salmonella spp. and Campylobacter spp. Consumer food safety knowledge and behaviour can substantially contribute to the prevention of foodborne illness. The main objective of this study was to assess the practices and knowledge of a group of South African consumers with respect to handling raw chicken meat, and the associated safety risks with the aim of reducing the risk of foodborne illness at the consumer level. Data were collected through a web-based cross-sectional survey (n = 863). Results showed that a substantial proportion of consumers do not handle raw chicken correctly during purchasing (55%) and thawing (44%); and do not wash their hands correctly before (31%) and after (36%) handling raw chicken. With regard to knowledge on factors affecting the safety of chicken meat, 48% of the respondents believed that refrigeration prevents the growth of bacteria in raw chicken, 93% did not know the maximum safe temperature for refrigerating raw chicken, 26% would refreeze raw chicken once thawed and 45% indicated that chicken that looks and smells fresh could not make them sick. Although the majority of consumers (at least 85%) indicated concerns about the safety risks associated with chicken meat, only 38% were rated as following good practices and 28% as having good knowledge about factors affecting the safety of chicken meat. Overall, consumers aged 40 years and older reported following more safe chicken handling practices and had more knowledge thereof than consumers below 40 years. The findings reflect safety risks related to consumers’ knowledge and practices when handling chicken meat and highlight the need for consumer education. Development of safe chicken handling guidelines to prevent temperature abuse of chicken meat, transmission of pathogenic bacteria and cross-contamination are needed.

Assessing Consumer Food Safety Knowledge and Practice at Temporary Events

ObjectivesMeat and poultry products are implicated as the likely source in 29% of reported foodborne illnesses and 22% of foodborne illness-linked deaths. A subset of meat-related foodborne illnesses occur at temporary events (TEs) such as sporting events or large social gatherings. This is likely due to their lack of food safety infrastructure, trained food preparers, and conventional food preparation facilities. Previous studies suggest that most food preparers at pre-game tailgate events (66%) do not use thermometers when cooking. The literature has limited data that evaluates attitudes and behaviors of people who attend these types of events. The purpose of this study was to determine if an in-person, hands-on food safety intervention is an effective approach in changing sustained self-reported behaviors of consumers.Materials and MethodsTrained instructors provided information on handwashing, cleaning and sanitizing, thermometer use, and indicating meat doneness to customers (n = 107) of the Penn State University Meat Lab. Instructors used a semi-structured script and group-based learning to deliver consistent information while leaving room for more personalized dialogue and questions. Four educational stations were utilized to conduct hands-on demonstrations and empower participants while they applied newly acquired skills. Self-reported food safety behavior data was collected prior to providing food safety information and 1 and 4 mo following the intervention.Results50.8% of participants reported thermometer use when cooking meat prior to being presented with information for home thermometer use (n = 107). Of the participants that responded after 1 mo (n = 41), 77.4% reported using temperature to determine doneness for meat preparation. A paired t test on thermometer use frequency revealed a significant increase (p 0.05) between 1 and 4 mo post intervention (n = 32).Retention of knowledge was measured on a 1 (not knowledgeable) to 5 (very knowledgeable) Likert scale. A paired t test of participants from the pre and 1 mo post assessment showed knowledge significantly increased (p 0.05) between 1 and 4 mo for cross contamination and cleaning and sanitizing (n = 32).After 1 mo, 92.7% of participants reported changing food safety behaviors as a result of the intervention (n = 41). Improvements were reported in the following areas: cleaning and sanitizing (39.5% of participants), using a food thermometer (36.8%), handwashing (13.2%), cooking to the proper temperature (13.2%), preventing cross contamination (10.5%), other (10.5%), and unspecified (2.6%) (n = 41).ConclusionResults from this training indicate that hands-on stations centered around TE-specific risk factors can significantly increase knowledge and self-reported safe practices of TE participants and sustain them through 4 mo. As many food preparers at TEs have not received professional food safety training, education and skill-building that leads to proper food safety behaviors is crucial in reducing the amount of improper food safety behaviors at TEs. The practicality and effectiveness of this intervention makes it an ideal option for educating future TE-specific audiences.

Assessing Consumer Food Safety Knowledge and Practice at Temporary Events

ObjectivesMeat and poultry products are implicated as the likely source in 29% of reported foodborne illnesses and 22% of foodborne illness-linked deaths. A subset of meat-related foodborne illnesses occur at temporary events (TEs) such as sporting events or large social gatherings. This is likely due to their lack of food safety infrastructure, trained food preparers, and conventional food preparation facilities. Previous studies suggest that most food preparers at pre-game tailgate events (66%) do not use thermometers when cooking. The literature has limited data that evaluates attitudes and behaviors of people who attend these types of events. The purpose of this study was to determine if an in-person, hands-on food safety intervention is an effective approach in changing sustained self-reported behaviors of consumers.Materials and MethodsTrained instructors provided information on handwashing, cleaning and sanitizing, thermometer use, and indicating meat doneness to customers (n = 107) of the Penn State University Meat Lab. Instructors used a semi-structured script and group-based learning to deliver consistent information while leaving room for more personalized dialogue and questions. Four educational stations were utilized to conduct hands-on demonstrations and empower participants while they applied newly acquired skills. Self-reported food safety behavior data was collected prior to providing food safety information and 1 and 4 mo following the intervention.Results50.8% of participants reported thermometer use when cooking meat prior to being presented with information for home thermometer use (n = 107). Of the participants that responded after 1 mo (n = 41), 77.4% reported using temperature to determine doneness for meat preparation. A paired t test on thermometer use frequency revealed a significant increase (p < 0.05) in frequency pre and 1 mo post intervention (n = 41), and no significant change (p > 0.05) between 1 and 4 mo post intervention (n = 32).Retention of knowledge was measured on a 1 (not knowledgeable) to 5 (very knowledgeable) Likert scale. A paired t test of participants from the pre and 1 mo post assessment showed knowledge significantly increased (p < 0.05) for lessons addressing cross-contamination, cleaning and sanitizing, and handwashing (n = 41). A similar test showed sustained knowledge (p > 0.05) between 1 and 4 mo for cross contamination and cleaning and sanitizing (n = 32).After 1 mo, 92.7% of participants reported changing food safety behaviors as a result of the intervention (n = 41). Improvements were reported in the following areas: cleaning and sanitizing (39.5% of participants), using a food thermometer (36.8%), handwashing (13.2%), cooking to the proper temperature (13.2%), preventing cross contamination (10.5%), other (10.5%), and unspecified (2.6%) (n = 41).ConclusionResults from this training indicate that hands-on stations centered around TE-specific risk factors can significantly increase knowledge and self-reported safe practices of TE participants and sustain them through 4 mo. As many food preparers at TEs have not received professional food safety training, education and skill-building that leads to proper food safety behaviors is crucial in reducing the amount of improper food safety behaviors at TEs. The practicality and effectiveness of this intervention makes it an ideal option for educating future TE-specific audiences.

Use of the Conceptual Change Teaching Method to Address Food Safety Among Native American and Hispanic Food Preparers

Use of the Conceptual Change Teaching Method to Address Food Safety Among Native American and Hispanic Food Preparers

Consumer Food Safety Knowledge, Practices and Differences in Behaviors in Thrace Region of Turkey

In this study, the expectations of individuals living in urban and rural regions of Thrace Region of Turkey were investigated by considering the level of knowledge and behaviour of those individuals about parameters, consumptive habits and food safety while they are buying food products. This study has been conducted in Thrace Region by face to face survey with 770 individuals who have an effective say in the decision of food consumption within the family. The factors affecting the consumers in being knowledgeable about food safety were analyzed with Logit model. Based on analyses results, the variables of gender, town-city and education were determined as statistically significant and coherent with the expectations of coefficients of slope. F1 group (consciousness of food content, appropriate preparation and buying consciously) and Fgroup (quality and cost) have been determined as statistically significant

Consumer food safety knowledge, practices and differences in behaviors in thrace region of Turkey

Consumer food safety knowledge, practices and differences in behaviors in thrace region of Turkey

Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti

This study had the major objective of determining the food safety knowledge, attitudes and practices of vendors and consumers of street food in Port-au-Prince, Haiti. Haiti currently has no food safety legislation in place. 160 consumers and 80 vendors from four different communes (Tabarre, Delmas, Pétion-ville and downtown Port-au-Prince) volunteered to participate in the study. In general, consumers and vendors exhibited average food safety knowledge and attitude levels. Gender, training, level of education and location did not have a significant effect (p < 0.05) on the level of food safety knowledge of the consumers. Vendors were determined to have higher levels of food safety knowledge than consumers, whilst trained vendors had better food safety knowledge and attitudes compared to untrained vendors. The majority of vendors and consumers were aware of the importance of washing hands and proper cleaning with regards to the prevention of foodborne diseases. However, some other aspects were of concern. Consumers and vendors did not know that Hepatitis A, Salmonella spp. and Staphylococcus spp. are pathogens responsible of foodborne diseases. They also had difficulties in identifying the groups at risk of foodborne diseases and most were unaware of the importance of reheating food to fight against foodborne diseases. In the observational part of the study, it was found that in 60% of the cases, flies and animals were evident around the stall and 65% did not have access to potable water. The majority served food with bare hands and did not wash their hands after handling money. Additionally, 70% of the vendors did not chill pre-cooked food. The conditions in which street food vendors operate in Port-au-Prince are largely unacceptable from a food safety point of view and an effort should be made to provide them with adequate infrastructure including potable water, toilets and waste disposal facilities. The results of this study should be used to generate part of the impetus towards the development of enforcement of appropriate food safety legislation in Haiti.

Consumer food safety perceptions and practices in a Turkish community.

Research has shown that most reported foodborne outbreaks are caused by food prepared and consumed at home, thus emphasizing the importance of consumer food safety knowledge. In this study, 2,000 randomly selected residents from Çanakkale, Turkey, participated in face-to-face interviews to assess their food safety perceptions and practices. Questions covered the attention given to expiration dates, safety certificates, and food additives during shopping; consumption of high-risk foods; safe food handling; storage knowledge; and their source of food safety knowledge. Statistical analyses were done to clarify the differences according to three main aspects: gender, age, and educational level. Results showed that women and middle-aged respondents were significantly more careful during shopping and more interested in food safety issues than men and younger individuals. A significant relationship was found between gender and consumption of high-risk foods, with men consuming more of these foods than women. Furthermore, high-risk foods were more frequently consumed by young participants than by older participants, with more highly educated consumers shopping more consciously. Although most respondents appeared to know proper food handling and storage practices, almost all participants lacked some information on some issues. In order to remove these deficiencies, a brochure was prepared and distributed to people in various parts of the city. In addition, public seminars were organized. However, to ensure that this information results in positive attitude and behavioral changes, seminars should be repeated at specific intervals, and education procedures and processes should be controlled regularly.

Ready-to-Go Exhibits Expand Consumer Food Safety Knowledge and Action

Ready-to-go, interactive food safety exhibits were developed to allow Extension Educators the opportunity to communicate the magnitude of food safety risk and to prevent foodborne illness. Four food safety topics were chosen: 1) At‐Risk Groups, 2) Preserving Food, 3) Food Thermometers, 4) Kitchen Safety for Kids. Data collected showed an increase in food safety knowledge and planned behavior change.

Consumer perspectives: take‐out packaging and food safety

PurposeA consumer focus group was conducted in West Texas, to discuss consumer opinion about desired features in take‐out containers or packaging, and perceptions related to food safety practices.FindingsThe results of this qualitative case study indicated that the majority of take‐out food was purchased for personal consumption, and that location, convenience and time are the primary factors influencing the decision for purchase. The main features considered desirable in take‐out containers were these: the ability to insulate food, to contain product without spillage, and to keep individual foods separate within the same package.Practical implicationsAs the desirability for take‐out food continues to increase, risks emerge surrounding the lack of handling instructions on most take‐out packaging, and the scarcity of consumer food safety knowledge. Though most participants in this study claimed to return home quickly with take‐out food after purchase, and consume the food as soon as possible, a good number admitted to not being as knowledgeable about food safety and handling as they would like.Research limitations/implicationsThough data were collected from a diverse group of panelists, the small scope of this research could not be said to represent the USA as a whole. Future studies would need to include multiple focus group studies in metropolitan regions across the nation.Originality/valueThe paper adds to the body of knowledge on take‐out food and customer attitudes to food safety.

Relationship between Consumer Food Safety Knowledge and Reported Behavior among Students from Health Sciences in One Region of Spain

A survey was conducted to investigate the relationship between knowledge about food safety and actual food handling practices among Spanish university students (mainly from the health sciences disciplines) who usually prepare meals at home. Based on level of education in food safety topics, students were divided in three groups: high, which included students from Food Science and Nutrition; medium, which included students from other health sciences; and low, which included students from non–health-related studies. More than two thirds of the 562 people selected had an accurate knowledge of the eight foodborne pathogens included in the survey, but only 5.2% were able to identify Staphylococcus aureus as a foodborne pathogen. Significant differences in responses were found depending on educational level concerning the food safety topic. For food handling, up to 60% of the responses reflected accurate knowledge of proper storage of prepared meals and washing of hands and materials to avoid cross-contamination. However, with the exception of questions related to storage temperature, there was considerable difference between knowledge and reported behavior. Although 98.6% of the participants recognized the importance of hand washing before and during food preparation, only one quarter (24.4%) affirmed that they washed their hands with soap and water. On questions concerning food practices, more accurate answers were given by the older students. Women answered questions regarding cross-contamination more accurately, whereas men were more accurate in response to questions concerning temperature and food preservation. In general, students with more knowledge of food hygiene had better reported practices, but even these students reported some high-risk behaviors. These results confirm the need to improve educational programs, ensuring that the acquired knowledge actually modifies consumer behavior.

Consumer food safety knowledge and practices in the home in Turkey

The aim of the present study was to examine the knowledge and behaviours related to food safety among consumers who had the primary responsibility for food preparation in the home. Home interviews of 458 randomly selected householders representing three districts in Konya, Turkey, were conducted. The study found significant difference among education levels concerning attitude towards food safety and knowledge. No significant effect of demographic profile on food handling practices was found. These findings increase concerns about consumer safety knowledge and practices. It is advised that a national surveys should be conducted, followed by a properly designed food safety public health campaign, to enhance household food safety awareness.

Consumer Food Safety Knowledge, Practices, and Demographic Differences: Findings from a Meta-Analysis

Risk communication and consumer education to promote safer handling of food can be the best way of managing the risk of foodborne illness at the consumer end of the food chain. Thus, an understanding of the overall status of food handling knowledge and practices is needed. Although traditional qualitative reviews can be used for combining information from several studies on specific food handling behaviors, a structured approach of meta-analysis can be more advantageous in a holistic assessment. We combined findings from 20 studies using meta-analysis methods to estimate percentages of consumers engaging in risky behaviors, such as consumption of raw food, poor hygiene, and cross-contamination, separated by various demographic categories. We estimated standard errors to reflect sampling error and between-study random variation. Then we evaluated the statistical significance of differences in behaviors across demographic categories and across behavioral measures. There were considerable differences in behaviors across demographic categories, possibly because of socioeconomic and cultural differences. For example, compared with women, men reported greater consumption of raw or undercooked foods, poorer hygiene, poorer practices to prevent cross-contamination, and less safe defrosting practices. Mid-age adults consumed more raw food (except milk) than did young adults and seniors. High-income individuals reported greater consumption of raw foods, less knowledge of hygiene, and poorer cross-contamination practices. The highest raw ground beef and egg consumption and the poorest hygiene and cross-contamination practices were found in the U.S. Mountain region. Meta-analysis was useful for identifying important data gaps and demographic groups with risky behaviors, and this information can be used to prioritize further research.

Food Safety Knowledge of Consumers and the Microbiological and Temperature Status of Their Refrigerators

The objectives of this study were to examine domestic food safety knowledge levels of consumers, establish the levels and incidence of bacterial contamination and operational temperatures in domestic refrigerators, and identify areas in which consumer food safety education is necessary in Ireland. A food safety knowledge questionnaire applied to a representative sample of households (n = 1,020) throughout the island of Ireland found the gaps in consumer food safety knowledge. Analysis of swab samples (n = 900) recovered from the domestic refrigerators in these households showed average total viable counts of 7.1 log CFU/cm2 and average total coliform counts of 4.0 log CFU/cm2. Analysis of swab samples also detected the incidence of Staphylococcus aureus (41%), Escherichia coli (6%), Salmonella enterica (7%), Listeria monocytogenes (6%), and Yersinia enterocolitica (2%). Campylobacter jejuni and E. coli O157:H7 were not detected in domestic refrigerators. The temperature profiles of a subset of the sampled refrigerators (100) were monitored for 72 h, and 59% were found to operate, on average, at temperatures above the recommended 5°C. Knowledge and temperature survey results varied considerably, but consumers who scored better in terms of basic food safety knowledge had reduced levels of bacterial contamination in their refrigerators and reported a reduced incidence of food-associated illnesses. This study confirms the effect of basic food hygiene knowledge on hygienic practice and identifies specific areas for emphasis in the development and delivery of effective food safety risk communication messages to consumers.

Consumer food safety knowledge

PurposeConsumers have an important role to play in preventing food‐borne disease. The purpose of this study was to demonstrate that consumers could be segmented successfully based on their food safety knowledge and practice.Design/methodology/approachPrincipal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied to data on food safety knowledge and practice, collected by individual face‐to‐face questionnaires with domestic food preparers (n=1,020) and refrigerator swabs (n=726).FindingsFrom the food safety questionnaires four factors were identified as important for inclusion in the HCA. This analysis identified three groups of consumers based on the knowledge factors; they were “Conscientious” (21 per cent), “Cavalier” (25.4 per cent) and “Careful” (53.3 per cent) food handlers. In terms of food safety knowledge, the higher risk consumers were found to be in the Cavalier food handler group. This group of food handlers also engaged in less hygienic food handling practices. This group were more likely than the other groups to be less than 45 years of age, male, living in urban environments and those with higher levels of formal education.Originality/valueThe identification of consumer groups with respect to food safety is important as it can inform more effective tailoring and targeting of food consumer safety education programmes to reach higher risk groups and individuals. This is the first study to not only identify the demographic characteristics of higher risk groups, but also to relate the levels of food safety knowledge/practice to levels of contamination in the fridges of such at risk groups using HCA and PCA.