Impact of Changing Consumer Lifestyles on Foodborne Pathogens
Author Information
Author(s): Janet E. Collins
Primary Institution: American Meat Institute
Hypothesis
Changes in demographics and consumer lifestyles affect the way food is prepared and stored, leading to an increase in foodborne illnesses.
Conclusion
The study concludes that societal changes, such as more women in the workforce and less time for food preparation, are increasing the risk of foodborne illness.
Supporting Evidence
- 79% of foodborne outbreaks between 1987 and 1992 were bacterial.
- Improper holding temperature and poor personal hygiene of food handlers contributed most to disease incidence.
- 80% of reported foodborne illness outbreaks occur outside the home.
Takeaway
People are getting sick from food because they don't handle it safely, and busy lifestyles make it harder to cook properly.
Methodology
The study involved surveys and analysis of foodborne illness data from various sources.
Potential Biases
Potential bias in consumer self-reporting and the generalizability of survey results.
Limitations
The study relies on self-reported data from consumers, which may not accurately reflect actual food handling practices.
Participant Demographics
The study included a diverse group of consumers, primarily focusing on adults in the United States.
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