Journal article
Understanding barriers to consumers to stop washing raw poultry through in-depth interviews
British food journal (1966)
13 Dec 2021
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
Purpose Foodborne illness from poultry may be associated with improper handling that results in cross contamination. Washing of raw poultry is one practice that can lead to cross contamination. Some consumers continue to wash raw poultry after learning that not washing raw poultry is the safe behavior. There is a need to better understand why some consumers continue this practice and identify barriers to them adopting the correct behavior. Design/methodology/approach This research utilized qualitative, in-depth interviews to understand some consumer's barriers to adopting the behavior of not washing raw poultry. The interview questioning route was iteratively developed and designed to allow both structure and flexibility. Questions were anchored in the Transtheoretical Model of Behavior Change. Interviews (N = 23) were conducted over Zoom. Thematic analysis identified themes around consumers' resistance to adopting the correct behavior for handling raw poultry. Findings Results from the thematic analysis indicate that chicken preparation methods were primarily influenced by family. A desire to control the process of preparing food, lack of trust in chicken processing, and the habitual nature of the behavior all contributed to the continuation of washing raw poultry. Over half of the participants (61%) expressed interest in changing behaviors in the future. Needing supporting scientific evidence, and an alternative behavior to replace washing were two key factors to support the development of future public health messaging. Originality/value This study investigates the barriers to safe raw poultry handling utilizing in-depth interviews and contributes to the development of more effective public health messaging.
Metrics
Details
- Title
- Understanding barriers to consumers to stop washing raw poultry through in-depth interviews
- Creators
- Abigail Gilman - Drexel UniversityShauna C. Henley - University of Maryland, Baltimore CountyJennifer Quinlan - Drexel University
- Publication Details
- British food journal (1966)
- Publisher
- Emerald Group Publishing
- Number of pages
- 17
- Grant note
- 2019-69008-29908 / Agriculture and Food Research Initiative Grant from the USDA National Institute of Food and Agriculture
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Nutrition Sciences
- Web of Science ID
- WOS:000730407300001
- Scopus ID
- 2-s2.0-85121126040
- Other Identifier
- 991019168146004721
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- Collaboration types
- Domestic collaboration
- Web of Science research areas
- Agricultural Economics & Policy
- Food Science & Technology