美国消费者在烧烤家禽和肉类时自我报告的食品处理行为
Taylor Terry1, Edgar Chambers1, Sandria Godwin2
1Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66506, USA.
Foods (Basel, Switzerland)
|April 16, 2025
概括
许多家庭烧烤机都从事不安全的食品处理,比如洗肉和不清洗餐具. 关于防止交叉污染和使用温度计的教育对于更安全的烧烤实践至关重要.
科学领域:
- 食品安全研究 食品安全研究
- 消费者行为研究是消费者行为研究.
- 公共卫生倡议 公共卫生倡议
背景情况:
- 食物传播疾病每年影响数百万人,其中很大一部分来自不安全的家庭食品处理.
- 越来越多的全年户外烧烤需要了解消费者习惯.
- 关于烧烤期间的食品安全行为存在有限的数据.
研究的目的:
- 调查在户外烤肉和家禽时的消费者食品安全做法.
- 为了确定推的食品处理技术在烧烤机的流行程度.
- 确定影响安全烧烤行为的人口因素.
主要方法:
- 在全国范围内对1024位在户外烧烤的消费者进行网络调查.
- 收集有关肉类洗,用具清洁和温度计使用等实践的数据.
- 分析遵守推的食品安全指南的情况.
主要成果:
- 观察到对关键安全食品处理实践的遵守程度较低.
- 63%的受访者在烤肉之前洗过肉/家禽,增加了污染风险.
- 只有22%的人在处理原料和熟食之间清洗了餐具;25.6%的人使用了温度计.
结论:
- 在烧烤的消费者中,食品安全处理实践存在重大差距.
- 专注于预防交叉污染和促进温度计的使用对于教育干预至关重要.
- 建议为烧烤人口提供有针对性的食品安全教育.
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