A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time.

ABSTRACT: Food-handling behaviors and risk perceptions among primary food handlers were investigated by consumer surveys from different subjects in 2010 (N = 609; 1st survey will be called here "Year 2010") and 2019 (N = 605; 2nd survey will be called here "Year 2019"). Year 2010 was characterized by consumers' risk perception-behavior gap (i.e., consumers knew safe methods for food-handling, but responses regarding the behaviors did not support their confidence in food safety): they 1) did not wash/trim foods before storage, 2) thawed frozen foods at room temperature, and 3) exposed leftovers to danger zone temperatures. These trends were not improved and the gaps in Year 2010 remained in Year 2019. Year 2010 was also characterized by other common high-risk behaviors improved during 8 years for the

SUBMITTER: Cho TJ 

PROVIDER: S-EPMC7602069 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature