New Research Shows Americans Falling Behind on Proper Food Safety Practices

WASHINGTON, D.C. - Foodborne illness outbreaks have been a regular feature in the news lately and are top of mind when consumers think of food and health issues, but new International Food Information Council Foundation research shows that fewer people are taking basic precautions that could significantly reduce their risk of becoming sick.

According to the Foundation's fourth annual Food & Health Survey, more than half of Americans think foodborne illness from bacteria, such as E. coli and Salmonella, is the most important food safety issue today (52 percent). While 95 percent say they take at least one food safety precaution when cooking, preparing and consuming food, the number of people taking various precautions is down for nearly every action from 2008:

• Wash hands with soap and water (87 percent in 2009 vs. 92 percent in 2008)
• Wash cutting boards with soap and water or bleach (77 percent in 2009 vs. 84 percent in 2008)
• Cook food to required temperature (71 percent in 2009 vs. 76 percent in 2008)
• Properly store leftovers within two hours of serving (69 percent in 2009 vs. 79 percent in 2008)
• Separate raw meat, poultry and seafood from ready-to-eat food products (63 percent in 2009 vs. 70 percent in 2008)

In addition, only 50 percent of Americans report using different or freshly cleaned cutting boards for each product (such as raw meat or poultry or produce) and only one in four use a food thermometer to check the doneness of meat and poultry items (25 percent).

Americans are also faring worse when it comes to following microwave cooking instructions in 2009 :

• Follow all the cooking instructions (68 percent in 2009 vs. 79 percent in 2008)
• Flip, rotate or stir during the microwave cooking process (62 percent in 2009 vs. 72 percent in 2008)
• Let food stand for appropriate time after microwaving (48 percent in 2009 vs. 58 percent in 2008)
• Increase or decrease cooking times based on the wattage of my microwave (48 percent in 2009 vs. 58 percent in 2008)  
   

"It is impossible to overstate the importance of following proper food safety practices," says David Schmidt, International Food Information Council Foundation CEO. "Clearly Americans understand the need for these practices, but they still can do a better job of handling food properly at home, which potentially decreases the risk of foodborne illness."

Confidence in and Perceived Responsibility for Ensuring a Safe Food Supply
Americans' confidence in the safety of the U.S. food supply remained stable in 2009, but still only 49 percent of consumers say they are confident in the safety of our food. (See video) When asked who is responsible for food safety in the U.S. Americans look to food manufacturers (72 percent) and the government (72 percent) first, followed by farmers/producers (57 percent), retailers (49 percent)and consumers/individuals (41 percent).

These findings are part of an extensive look at what Americans are doing regarding their eating and health habits in the fourth annual Food & Health Survey conducted by the International Food Information Council Foundation. The survey of 1,064 American adults was conducted over a two and a half-week period in February and March of 2009.

To obtain a copy of this study call 202-296-6540 or media(at)ific.org.