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Frozen Vegetable and Potato Consumption and Handling Practices - Minnesota, 2023.

Melanie J Firestone1, Alexandra R Edmundson1, Craig W Hedberg1

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Many consumers eat frozen vegetables, but suboptimal handling practices are common. Leafy greens and carrots are frequently consumed raw, potentially increasing food safety risks due to inconsistent cooking instruction adherence.

Keywords:
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Area of Science:

  • Food Safety
  • Consumer Behavior
  • Public Health

Background:

  • Frozen vegetables are not ready-to-eat and require cooking.
  • Consumer perception of safety may lead to ignoring handling instructions.
  • Suboptimal handling of frozen vegetables is documented but varies by type.

Purpose of the Study:

  • To assess consumption frequency of frozen vegetables and potatoes.
  • To characterize preparation and handling practices for various frozen vegetable types.
  • To identify potential food safety risks associated with consumer practices.

Main Methods:

  • A survey was conducted at the 2023 Minnesota State Fair.
  • 1,719 Minnesota residents (≥18 years) completed the survey.
  • Data collected on consumption frequency and preparation of frozen vegetables and potatoes.

Main Results:

  • High consumption rates: 91.3% consumed frozen vegetables, 80.1% consumed frozen potatoes.
  • 15.7% consumed at least one frozen vegetable type raw; raw frozen potato consumption was rare.
  • Leafy greens (38.4%) and carrots (17.6%) were most frequently consumed raw. Among those eating leafy greens raw, only 36.2% always followed cooking instructions.

Conclusions:

  • Consumer preparation practices for frozen vegetables vary significantly.
  • Raw consumption of certain frozen vegetables, like leafy greens, presents a potential food safety concern.
  • Targeted consumer education on safe handling of specific frozen vegetables is warranted.