and consumer real life behaviour Jasmin Geppert, Olga Reger, Sandra - - PowerPoint PPT Presentation

and consumer real life behaviour
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and consumer real life behaviour Jasmin Geppert, Olga Reger, Sandra - - PowerPoint PPT Presentation

institut fr landtechnik sektion haushaltstechnik Cold storage in private households: recommendations and consumer real life behaviour Jasmin Geppert, Olga Reger, Sandra Bichler, Rainer Stamminger University of Bonn/ Germany Institute of


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institut für landtechnik sektion haushaltstechnik

Cold storage in private households: recommendations and consumer real life behaviour

Jasmin Geppert, Olga Reger, Sandra Bichler, Rainer Stamminger

University of Bonn/ Germany Institute of Agricultural Engineering Household and Appliance Technology Section

4th Cold chain management workshop in Bonn, 27th – 28th of September 2010

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Contents

1.

Introduction

2.

Materials and Methods

3.

Results and Discussion

4.

Conclusion

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Introduction

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Introduction

 Foodborne diseases : relevant public health

problem (rki, 2002)

 Origin: Restaurants, canteens, communal

catering, private households

 Influencing factors:

 Inadequate storage and cooking temperatures  Contaminated raw materials  Improper food handling

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Introduction Preventive measures

Production, transport, storage and retail display:  hygiene of foodstuff regulated by law

Transport to private homes and in private households:  no regulations  numerous recommendations to assist consumer

How is the quality of these recommendations? Do consumers agree with these recommendations? How do consumers act in real life?

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Introduction

Aim of the present study:

Analysis of consistency and correctness of recommendations concerning proper handling of perishable food

Investigation of consumer real life behaviour regarding cold storage of perishable food

Assessment of real life consumer behaviour with regard to food safety and hygiene

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Materials and Methods

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Concept of the studies

Implementation of an online survey (n=1000) 4 Countries: D, F, E, GB Recruitment/ Hosting: Market research company Quotation: Young single household (< 30 years of age) Elder single household (> 55 years of age) Couple household Household with 3 or 4 members Extended family households (≥ 5 persons) Questionnaire: 43 questions covering the aspects: demography, temperature adjustment, food storage behaviour Data analysis: SPSS, version 14

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Concept of the studies

Implementation of an in-home study (n=100) Quotation: Identically equal to online survey Recruitment: 2 market research companies with large European panels Temp.-Logger: Data were recorded every minute over a period of 11days Logger was placed and fixed centrally on the middle shelf of the refrigerator Photos: One photo of the compartment and one of the opened door was taken every day over a period of 14 days Digital cameras were provided

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Analysis of recommendations

Online search via Google™:

Food storage refrigerator

Lebensmittellagerung Kühlschrank

Almacenaje de alimentos refrigerador

Conservation des aliments réfrigérateur

Review of the first ten hits of each keyword

Comparison with scientifically sound recommendations (source: Federal Institute for Risk Assessment (BfR))

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Results and Discussion

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Temperature adjustment of the refrigerator

Scientifically sound vs. publicly available recommendations

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0% 10% 20% 30% 40% 50% < 5 °C 5 - 7 °C According to manufacturer’s recommendations No specification

Relative frequency Recommedation

Scientifically sound recommendation: Optimal temperature adjustment: < 5 °C

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Temperature adjustment of the refrigerator

Consumer behaviour

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Scientifically sound recommendation: Optimal temperature adjustment: < 5 °C

0% 10% 20% 30% 40% 50% 0 °C 1 °C 2 °C 3 °C 4 °C 5 °C 6 °C 7 °C 8 °C 9 °C 10 °C 11 °C 12 °C

Freeuency Measured temperature in °C

D GB F E 42,7 % of households agree with scientific recommendations

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Optimal place to store meat, poultry and fish

Scientifically sound vs. publicly available recommendations

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Scientifically sound recommendation: bottom shelf on the bottom drawer

0% 10% 20% 30% 40% 50% Bottom shelf Temperature 3-4 °C No specification

Relative frequency Recommendation

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Optimal place to store meat, poultry and fish

Consumer behaviour

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Scientifically sound recommendation: bottom shelf on the bottom drawer

0% 10% 20% 30% 40%

Frequency Storage place

Only 21,8 % of perishable foodstuff is placed correctly

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Packaging/ wrapping of food

Scientifically sound vs. publicly available recommendations

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Scientifically sound recommendation: Store food (especially raw meat/ fish) in closed containers or wrap/ cover it completely to prevent cross-contamination

0% 10% 20% 30% 40% 50% In closed containers or completely wrapped/covered Covered (not specified) No specification

Relative Frequency Recommendation

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Packaging/ wrapping of food

Consumer behaviour

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Scientifically sound recommendation: Store food (especially raw meat/ fish) in closed containers or wrap/ cover it completely to prevent cross-contamination

0% 20% 40% 60% 80% 100% Original Closed container Pot/ pan/ plate Film/ bag Uncovered

Frequency Packaging/ wrapping

Good knowledge about food packaging/ wrapping

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Prevention of temperature rise inside the refrigerator

Scientifically sound vs. publicly available recommendations

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Scientifically sound recommendation: Only open the door as often as necessary and do not leave the door open

0% 20% 40% 60% 80% 100% Open the door rarely as possible and close it as soon as possible No specification

Relative frequency Recommendation

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Prevention of temperature rise inside the refrigerator

Consumer behaviour

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Scientifically sound recommendation: Only open the door as often as necessary and do not leave the door open

0 - 5 times 6 - 10 times 11 - 15 times 16 - 20 times 21 - 25 times 26 - 30 times 31 - 35 times 36 - 40 times more than 40 times

0-5 6-10 11-15 16-20 21-25 26-30 31-35 36-40

≥ 40

Mean: 11 openings/ day

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Optimal place to store raw eggs

Scientifically sound vs. publicly available recommendations

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Scientifically sound recommendation: Maximal storage temperature: 7 °C

0% 10% 20% 30% 40% 50% Door Middle/upper shelf < 4 °C 6-10 °C No specification

Relative frequency Recommendation

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Optimal place to store raw eggs

Consumer behaviour

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Scientifically sound recommendation: Maximal storage temperature: 7 °C

0% 20% 40% 60% 80% 100% Door/ egg tray Upper shelf Middle shelf Bottom shelf

Frequency Storage place

Warmest place of the refrigerator

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Summary/ Conclusion

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Summary Consumer behaviour

 57,3 % of measured temperatures exceeded the

recommended temperature of the BfR  adequate food handling is not guaranteed

 78,2 % of meat, poultry and fish products are

stored inadequately

 83,3 % of raw eggs are stored at the warmest

place of the refrigerator

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Summary Consumer behaviour

 Good consumer knowledge with regard to

adequate food packaging and wrapping

 Frequency of door openings extremely high in

some households  potential risk of temperature rise inside the refrigerator

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Summary Publicly available recommendations

 Recommendations do not always agree with

scientifically sound advice

 Recommendations concerning temperature

adjustment are not consistent

 Several recommendations only cover few

aspects of adequate food storage and handling  no comprehensive support

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Conclusion

 Food storage at home most critical link in food

chain

 Consumer’s role in maintaining cold chain is

important

 Recommendations have to be improved  Appropriate dissemination of information material

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Special Thanks to Bosch Siemens Hausgeräte GmbH for supporting this research project

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Thank you for your attention!

Contact: Jasmin Geppert University of Bonn/ Germany Phone: +49 228/732384 e-mail: haushaltstechnik@uni-bonn.de