CHANCE: a healthy lifestyle in terms of food handling and hygiene

Abstract

Purpose

The purpose of this paper is to identify knowledge gaps in terms of food handling and hygiene among a population in a selected city district.

Design/methodology/approach

This study is a part of the project Community Health Management to Enhance Behaviour (CHANCE), (Lifelong Learning Programme of European Union 2007‐2009). A certain vulnerable group, i.e. older people, were addressed. The study population was recruited by convenience sample. A questionnaire was used to collect data among citizens in a selected city district (n=251). The elderly (71‐80+; n=123) were interviewed face to face, while the younger (21‐70 years; n=128) filled in their data on their own.

Findings

One third of the respondents usually measure the temperature in their refrigerator. However, one third revealed knowledge gaps relating to storage temperature for certain food items. Thirty nine per cent changes dishcloths once a week. Twenty per cent of the elderly usually put raw minced meat into their mouth to taste the seasoning without reflecting on pathogenic bacteria. There was no significant relation between the fear of food poisoning and tasting minced meat, changing the dishcloth often, or cooling down food properly. These results can be interpreted as a sign of knowledge gaps, indicating a need for improved health communication.

Research limitations/implications

The study population consisted of consumers in a selected city district in Uppsala municipality. Therefore the results should not be generalized for Swedes in general.

Practical implications

The collected data and the information of knowledge gaps have been used to perform a local health intervention. The results would reveal relevance for a larger nationwide survey that aims to identify knowledge gaps in terms of food handling and hygiene among Swedish citizens.

Social implications

Data from the present study would be useful in the attempt to implement simple tools at the local level, in order to promote healthy habits among consumers.

Originality/value

An innovative principle in the EU project CHANCE is to work from the inside out. Studies of consumers' food handling in private homes are lacking in Sweden. The present study is rather unique as it explores private households in terms of food handling and hygiene.

Citation

Marklinder, I., Magnusson, M. and Nydahl, M. (2013), "CHANCE: a healthy lifestyle in terms of food handling and hygiene", British Food Journal, Vol. 115 No. 2, pp. 223-234. https://doi.org/10.1108/00070701311302203