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Safety of Consumer Handling of Fresh Produce from the Time of Purchase to the Plate: A Comprehensive Consumer Survey Author: Amy E. Li-Cohen And Christine M. Bruhn Source: Journal of Food Protection, Vol. 65, No. 8, p. 1287–1296 Methodology: Mail survey Summary: A national mail survey focusing on consumer handling of fresh fruits and vegetables was conducted among 2,000 randomly selected households in the United States. The objective was to quantify consumer practices relating to the purchase, transport, storage, and preparation of fresh produce, with emphasis on practices that affect safety. Behaviors: Produce handling practices at the market. When asked if they specified how fresh produce should be bagged to take home, less than 30% of respondents indicated separating fresh produce from meat, poultry. More than 50% of respondents indicated ‘‘no special requirements’’ for packing fresh produce. More college and post college graduates reported that they bag produce without special requirements (P 5 0.050) than those who were not college graduates. Produce washing in the home. Although 81% of the respondents indicated that they wash fresh produce just before preparation and cooking, approximately 20% practiced more risky washing methods; 21% indicated washing their produce before storing in the refrigerator, and 19% washed produce just before storing at room temperature on the counter or in a bowl (Table 3When asked in a general question, 6% of the consumers responded that they seldom or never wash fresh produce; failure to wash specific produce items, however, was higher, with melons washed less frequently than other items. Methods of produce washing. Respondents were asked to identify their washing methods for each of the six produce items. Relatively effective methods (peeling, rubbing with hands, scrubbing with a brush, and washing under running water, chlorine solution, and commercial solution) and potentially unsafe or ineffective methods (highly diluted vinegar, soaking in a container or sink, and dish detergent) were listed for consumers to select. The most common method of handling was washing fresh produce under running water. Home storage. Most respondents stored fresh produce either in the refrigerator produce drawer or on a shelf; however, 6% stored strawberries at room temperature, and a large percentage stored apples (42%) and melons (24%) at room temperature. Almost half indicated storing meat, poultry, and fish in the recommended locations, with 47% citing the refrigerator’s meat-poultry drawer and 20% using the bottom shelf. Almost one quarter stored meat, poultry, and fish on a shelf above other foods, and 9% placed these items wherever there was room. Hand washing. Almost half of the respondents indicated that they did not always wash their hands before handling fresh produce; 34% wash most of the time, 9% wash some of the time, 3% rarely wash, and 1% never wash (Table 7). Sink cleaning. About 56% reported that they always wash the sink before handling fresh produce, and about 49% always wash the sink after handling. Although most indicated using a cleanser or cleaning solution (69%), dishwashing liquid (48%), bleach (27%), antibacterial soap (19%), or baking soda (9%) to clean the sink, 11% indicated water as their only means of cleaning the sink. Washing cutting surfaces and knives. Most respondents (97%) reported that they always washed their cutting surfaces after contact with meat, poultry, or fish; nine respondents (2%) reported that they sometimes washed after cutting meat and sometimes or seldom or never washed before cutting vegetables. Most respondents indicated always cleaning after cutting meat products and before and after cutting produce (60% and 86%, respectively) and making sandwiches (65% and 80%, respectively). More than 20% of consumers indicated using water and 5% simply dry wipe their food cutting and preparation surfaces. Almost 20% indicated that sometimes they just rinsed their knife with water and 8% just wiped with a paper towel after cutting raw meat, poultry, or fish and before cutting produce. Consumer attitudes toward safe handling. Respondents reported that the most common reason to wash fresh produce is to remove dirt (93%), followed by removal of pesticides (79%) and bacteria or germs (60%). Consumers responded that when they did not wash produce, it was because they did not serve or eat the produce with the skin on (16%). More than 30% of the respondents were not interested in obtaining information on safe produce handling. When asked what information sources on safe produce handling were most convenient, more than 50% indicated a supermarket brochure. Consumer attitudes toward information differed by sex, income, education, and age. Academic Affiliation: Center for Consumer Research, Dept. of Food Science and Technology, University of California, Davis View the article Related Articles: |
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