Chapter 17 : Changing Old Habits

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Researchers in several countries have studied consumer food safety knowledge and attitudes to determine how best to educate consumers and food handlers in safe food practices. While educating and motivating consumers to make safe, responsible decisions when purchasing, preparing, and eating food is essential, providing them with up-to-date information on which to base their actions is equally vital. Consumers represent only one link in the food safety chain, albeit a very important one. Scientists and engineers, growers and packers, processors and distributors must all do their share to reduce the incidence of foodborne diseases. The food industry has looked to improvements in modified atmosphere packaging, development of surface pasteurization of vacuum-packaged products, and addition of new antimicrobial agents to reduce the risk of pathogen growth in-and to extend the shelf life of-fresh and processed foods. Food processors are inspected at different frequencies, depending on the agency under whose jurisdiction they happen to fall. And each agency has a different approach to inspection and management of the food supply it regulates, and maintains its own regulatory bureaucracy, inspection staff, and, in some cases, lab facilities-an expensive duplication of efforts. Some old habits are good ones; they should not be changed willy-nilly. However, old methods need to be reappraised in the light of new information, and new habits should be formed as new procedures and technologies are developed and validated.

Citation: Entis P. 2007. Changing Old Habits, p 311-326. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch17
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Table 17.1

Food handling safety lapses reported in two Australian studies ( )

Citation: Entis P. 2007. Changing Old Habits, p 311-326. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch17
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Table 17.2

Countries that have adopted a unified agency approach to food safety regulation ( )

Citation: Entis P. 2007. Changing Old Habits, p 311-326. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch17

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