Food safety during hot weather: knowledge and practices of Salmonella and Campylobacter cases in South Australia
In Australia, extreme heat events are increasing in frequency, intensity and duration. Warmer ambient temperatures can compromise food safety with a potential direct effect on human health being an increase in foodborne diseases. The aim of this project is to explore if people’s knowledge, food processing practices, shopping preferences and eating behaviours change on hot days compared with cold periods.
The project informs development of targeted and appropriate messages to the public about ways to prevent foodborne illness during hot weather, in particular during extreme heat events.
METHODS:
A cross-sectional survey of Salmonella and Campylobacter cases resident in South Australia with an onset of illness from 1 January to 31 March 2013 was conducted using a structured questionnaire in either electronic or hard-copy format. Comparison analyses using Chi-square tests and binary logistic regression analysis was used to assess relationships of household income and level of education with food safety practices, knowledge and shopping and food preferences during hot weather. We controlled for confounding by adjusting for age and gender.
RESULTS:
Cases in the lower income bracket were more likely to take longer to unpack raw meat and fresh food at home on a hot day compared to a cold day (OR 21.6, CI 95% 3.3 - 139.3, p < 0.001). The middle income group were more likely to eat takeaway on a hot day (OR 3.6, CI 95% 1.4 – 9.0, p < 0.006). Television was the preferred medium for receiving information about food safety on hot days for cases in the lower income (OR 3.8, CI 95% 1.2 – 11.8, p < 0.01) and higher income groups (OR 3.3, CI 95% 1.3 – 8.3, p < 0.008).
CONCLUSIONS:
The findings from this study highlight opportunities for targeted approaches by income groups in modifying behaviours for the prevention of foodborne illness on hot days.