Department of Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, P.O. Box 85084, Lincoln University, Lincoln 7647, Christchurch, New Zealand.
ZERO2FIVE Food Industry Centre, Cardiff School of Sport and Health Sciences, Cardiff Metropolitan University, Western Avenue, Cardiff CF5 2YB, UK.
J Food Prot. 2021 Sep 1;84(9):1640-1647. doi: 10.4315/JFP-21-034.
New Zealand (NZ) has a high rate of reported campylobacteriosis cases. Cross-contamination in home kitchens during poultry handling is considered the main factor in campylobacteriosis transmission. The main aim of this study was to measure NZ consumers' food safety awareness and self-reported food safety practices associated with handling raw poultry. This study will contribute to the existing knowledge to explain the reasons behind the increase of campylobacteriosis incidents. Findings can help inform future consumer education campaigns to help reduce the incidence of campylobacteriosis in NZ. A cross-sectional survey composed of 31 multiple-choice questions was designed, piloted, and used to collect information about the last time consumers purchased and prepared raw poultry at home. A street-intercept survey in public places, such as supermarkets in the Canterbury region, was used to recruit respondents for this study. A descriptive and inferential data analysis was performed, including a one-way analysis of variance test used to compare the mean scored responses of the respondents among different sociodemographics. Overall, 301 valid responses were obtained. Scores representing reported safe food practices ranged between 2 and 19 (maximum 21), with a mean score of 9.83 (standard deviation of 3.50 with a standard error of 0.20). There was some variation in correctly answered questions by respondents for food hygiene (25%), cross-contamination prevention (55%), temperature control and storage practices (49%), and food safety (52%). Approximately 30% of the respondents reported symptoms of a foodborne disease experienced once to four times during the past 12 months. The study identified low adherence to current recommended food safety practices, including safe food storage and temperature control. The findings can be used to inform a communication campaign regarding food safety needs to be designed urgently in NZ to reduce the rate of campylobacteriosis.
新西兰（NZ）报告的弯曲杆菌病病例数量很高。在家禽处理过程中，厨房交叉污染被认为是弯曲杆菌病传播的主要因素。本研究的主要目的是衡量新西兰消费者的食品安全意识以及与处理生禽相关的自我报告食品安全措施。本研究将有助于解释弯曲杆菌病事件增加的原因。研究结果可以为未来的消费者教育活动提供信息，以帮助减少新西兰弯曲杆菌病的发病率。本研究设计了一个包含 31 个多项选择题的横断面调查，进行了试点，并用于收集有关消费者上次在家购买和准备生禽的信息。在坎特伯雷地区的超市等公共场所进行街头拦截调查，以此招募本研究的受访者。进行了描述性和推断性数据分析，包括单因素方差分析检验，用于比较不同社会人口统计学特征的受访者的平均得分反应。总体而言，共获得 301 份有效回复。代表报告的安全食品措施的分数范围在 2 到 19 之间（最高 21），平均得分为 9.83（标准差为 3.50，标准误差为 0.20）。受访者在食品卫生（25%）、交叉污染预防（55%）、温度控制和储存实践（49%）以及食品安全（52%）方面正确回答的问题存在差异。大约 30%的受访者报告在过去 12 个月中曾经历过一次到四次食源性疾病的症状。研究发现，当前推荐的食品安全措施（包括安全的食品储存和温度控制）的遵守率较低。这些发现可用于指导在新西兰紧急开展有关食品安全需求的沟通活动，以降低弯曲杆菌病的发病率。
