Food Safety in Domestic Refrigerators - A Mixed Methods Study to Identify Key Messages for Promoting Safe Storage Practices among Households
Authors
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National Institute of Nutrition, Jamai-Osmania P.O, Hyderabad - 500 007 Telangana State ,IN
Ramya Yella -
Food and Drug Toxicology Research Centre, National Institute of Nutrition, Jamai-Osmania P.O, Hyderabad - 500 007, Telangana State ,INR. Naveen Kumar
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Food and Drug Toxicology Research Centre, National Institute of Nutrition, Jamai-Osmania P.O, Hyderabad - 500 007, Telangana State ,INSudershan R. Vemula
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Division of Biostatistics, National Institute of Nutrition, Jamai-Osmania P.O, Hyderabad - 500 007, Telangana State ,INBalakrishna Nagalla
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Extension and Training Division, National Institute of Nutrition, Jamai-Osmania P.O, Hyderabad - 500 007, Telangana State ,INSubbaRao M. Gavaravarapu
DOI:
https://doi.org/10.21048/ijnd.2016.53.1.3871Keywords:
Refrigeration, Food Safety, Practices, Knowledge, Key Messages.Abstract
A significant proportion of foodborne diseases arise from practices in home kitchens. Not only how food is handled but also how it is stored determines its safety. The current study aimed to assess knowledge and practices of households related to storage of foods in refrigerator and identify key messages to promote safe storage practices. A cross-sectional study employing mixed methods (combination of quantitative and qualitative methods) was carried out among households who owned refrigerators. Quantitative data on knowledge and practices were collected from women (n=120) who were responsible for cooking and storing foods at household level using a pretested questionnaire and qualitative data on status of the refrigerators was collected using non-participant observation technique. Leftover foods stored in refrigerators for > 24h were collected from a sub-sample (n=18) to assess the presence of food pathogens. Over 34.2% preserved leftover non-vegetarian foods at room temperature. About 65% stored leftover foods in refrigerators for >24h. Only 10% cleaned the refrigerator every week and about 20% had knowledge of the working temperature of the refrigerators. There was a significant association (P<0.05) between education and knowledge as well as practices among households. Salmonella spp. (44.4%), E. coli (27.7%), fecal coliforms (11.1%) and S. aureus (5.5%) were detected in refrigerated leftover foods. Observational studies revealed some risky storage behaviors. Most of the households are not aware of the safe storage and refrigeration practices. The detected foodborne pathogens in refrigerated leftover food samples indicate a potential hazard in refrigerated foods. The study identified five key messages for food safety communication.
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