Food-Safety Experts' Perceptions of the Potential of Television Cookery Programmes to Deliver Consumer Food-Safety Information

Introduction: An estimated one million people suffer foodborne illness in the UK annually. Consumer food-safety malpractices in the domestic kitchen are documented as significant contributing factors to illness. Consequently, consumers need to be informed of adequate domestic practices to ensure food-safety. As a result, any resources that could influence domestic food-safety practices should be explored. The popularity of television cookery programmes, particularly those hosted by celebrity chefs, have increased in the UK. Many consumers’ meal preparations are inspired/influenced by such programmes, consequently, there is a need to explore the potential of such television cookery programmes influencing domestic food-safety.

Purpose: To determine key domestic food-safety practices evaluated as important by food-safety professionals and explore the potential role of television food programmes in the delivery of food-safety/malpractice information.

Methods: An online questionnaire, distributed through online food-safety platforms, was completed by food-safety professionals (n=123) working in food manufacture (34%), lecturing (18%), technical consultancy (12%) and laboratories (11%).

Results: The most important food-safety practices for consumers were identified by food-safety experts as: decontamination of hands/surfaces, thorough cooking and safe refrigeration practices. Three quarters (75%) indicated television cookery programmes often included food-safety malpractices. Although 13-23% believed there was no place for food-safety information in television cookery programmes, as they are intended as entertainment only, the majority (75-76%) expressed positive attitudes towards cookery programmes being utilised to educate consumers regarding food-safety. All participants believed that the inclusion of adequate food-safety communication in cookery programmes could inform/influence/enable consumers to reduce the risks associated with foodborne illness in the home. 

Significance: The research has determined the potential of television food programmes as a method to deliver food-safety information. However, given the lack of data regarding the food-safety content of UK television cookery programmes, there is a need to develop a tool to assess the adequacy of food-safety communication in cookery programmes.