A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO- Five keys to safer food?

被引：7

作者：

Langsrud, Solveig ^{[1
]}

Veflen, Nina ^{[1
,2
]}

Allison, Rosalie ^{[3
]}

Crawford, Bob ^{[4
]}

Izso, Tekla ^{[5
]}

Kasza, Gyula ^{[5
,6
]}

Lecky, Donna ^{[7
]}

Nicolau, Anca Ioana ^{[8
]}

Scholderer, Joachim ^{[9
,12
]}

Skuland, Silje Elisabeth ^{[10
]}

Teixeira, Paula ^{[11
]}

机构：

[1] Nofima, Osloveien 1, N-1430 As, Norway

[2] BI Norwegian Business Sch, Nydalsvn 37, N-0484 Oslo, Norway

[3] UK Hlth Secur Agcy Gloucester, Gloucester GL1 1DQ, England

[4] Capenhurst Technol Pk, CTEC Innovat, Unit 2, Chester CH1 6EH, England

[5] Natl Food Chain Safety Off, Kelet Karoly Utca 24, H-1024 Budapest, Hungary

[6] Univ Vet Med Budapest, Istvan Utca 2, H-1078 Budapest, Hungary

[7] UKHSA South West, UK Hlth Secur Agcy, 2 Rivergate,Temple Quay, Bristol BS1 6EH, England

[8] Dunarea de Jos Univ Galati, Fac Food Sci & Engn, Domneasca 47, Galati 800008, Romania

[9] Univ Zurich, Dept Informat, Binzmuhlestr 14, CH-8050 Zurich, Switzerland

[10] Oslo Metropolitan Univ, Oslo, Norway

[11] Univ Catolica Portuguesa, CBQF Ctr Biotecnol & Quim Fina, Escola Super Biotecnol, Lab Associado, Rua Diogo Botelho 1327, P-4169005 Porto, Portugal

[12] Norwegian Univ Life Sci, Chr Magnus Falsens Vei 18, NO-1433 As, Norway

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2023年 / 133卷

基金：

欧盟地平线“2020”;

关键词：

Keywords; Risk communication; Behaviour; Salmonella; Food practices; Food policy; RISK; SIMPLICITY; FRAMEWORK;

D O I：

10.1016/j.tifs.2023.01.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Background: A significant part of foodborne infections is caused by food eaten at home, and food safety messages are given to help consumers mitigate risk. The World Health Organisation "Five Keys to Safer Food", developed about 20 years ago has been used with success worldwide to provide general advice on how to prepare food safely. Scope and approach: In this commentary, we discuss how food safety messages could be updated using a holistic approach built on implementation science, considering new food consumption patterns and insights from natural and social sciences. A stepwise approach for developing and evaluating food safety messages, performed in the European project SafeConsume, is presented. The top pathogen-food combinations associated with foodborne disease in Europe were combined with common consumer practices to identify risky behaviours. Food safety messages were suggested and assessed for understanding as well as capability, opportunity, and motivation in an expert survey. Key findings and conclusions: Overall, the food safety topics developed overlapped with those from WHO. The opportunity and motivation for changing behaviour, (e.g., choose pasteurised egg) were identified as important restrictions for uptake of messages. Also, understanding terminology, (e.g "thoroughly cooked") was a challenge. Therefore, there is a need to be specific, without excluding other safe alternatives or make lengthy explanations. The food safety messages suggested by the expert group were considered as more likely to be implemented among domestic cooks, resulting in safer practice than corresponding WHO messages. WHO should reconsider the preventive risk communication based on new knowledge and challenges.

引用

页码：87 / 98

页数：12