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Food storage and disposal: consumer practices and knowledge

Food storage and disposal: consumer practices and knowledge Purpose – Consumer food handling behaviour is important in preventing food borne disease and this paper proposes examining consumer behaviour and knowledge concerning food storage and disposal. Design/methodology/approach – Interviews and observations were used to investigate the storage methods and the storage durations of various categories of food products as well as the consumers' motives when they decide to throw away food products. The temperature of their refrigerators was also measured. Findings – The results demonstrate that consumers deal with meat and dairy products relatively hygienically, but the storage of products in other categories is more likely to lead to risks; especially because of high storage temperatures. The study also shows that the elderly handle food differently from younger people. Research limitations/implications – Knowledge of the recommended storage methods and the consequences of consuming out‐of‐date foodstuffs have not been investigated. This could be dealt with in a supplemental research. Practical implications – The elderly have a different purchasing policy. The older consumer of the future is likely to act differently to the present day elderly with respect to the disposal of food products. Originality/value – Reveals that consumer education about food safety, in particular food storage and food handling is recommended. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Food storage and disposal: consumer practices and knowledge

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Publisher
Emerald Publishing
Copyright
Copyright © 2005 Emerald Group Publishing Limited. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070700510606918
Publisher site
See Article on Publisher Site

Abstract

Purpose – Consumer food handling behaviour is important in preventing food borne disease and this paper proposes examining consumer behaviour and knowledge concerning food storage and disposal. Design/methodology/approach – Interviews and observations were used to investigate the storage methods and the storage durations of various categories of food products as well as the consumers' motives when they decide to throw away food products. The temperature of their refrigerators was also measured. Findings – The results demonstrate that consumers deal with meat and dairy products relatively hygienically, but the storage of products in other categories is more likely to lead to risks; especially because of high storage temperatures. The study also shows that the elderly handle food differently from younger people. Research limitations/implications – Knowledge of the recommended storage methods and the consequences of consuming out‐of‐date foodstuffs have not been investigated. This could be dealt with in a supplemental research. Practical implications – The elderly have a different purchasing policy. The older consumer of the future is likely to act differently to the present day elderly with respect to the disposal of food products. Originality/value – Reveals that consumer education about food safety, in particular food storage and food handling is recommended.

Journal

British Food Journal – Emerald Publishing

Published: Jul 1, 2005

Keywords: Food safety; Storage; Consumer behaviour

References

  • Trends in indigenous foodborne disease and deaths, England and Wales
    Adak, G.K.; Long, S.M.; O'Brien, S.J.
  • Consumer knowledge of foodborne microbiological hazards and food‐handling practices
    Altekruse, S.F.; Street, D.A.; Fein, S.B.; Levy, A.S.