| Abstract: | Results of 1986 and 1995/6 statewide random surveys were compared to assess changes in the risk perceptions and food-handling practices of Oregon food preparers. The 1986 survey revealed that perishable foods (baked potatoes, hard-boiled eggs, sliced turkey and cream pie) were often held at room temperature for longer than 2–3 h. Those who perceived greater food safety risks were significantly less likely to report temperature abuse of cream pie (P < 0·02) and baked potatoes (P < 0·001). Respondents reported serving raw and/or rare animal products (fish, milk, hamburger and pork) in both surveys. More food preparers perceived that serving undercooked foods was a ‘high’ risk in 1995/6 than in 1986. More (88%) also perceived that serving raw hamburger was a ‘high’ risk in 1995/6 than in 1986 (52%), possibly because of media coverage linking under-cooked hamburgers to the E. coli 0157:H7 outbreak in the Pacific Northwest. Those who perceived a ‘high’ risk were less likely to serve raw fish (P < 0·038) and raw milk (P < 0·002). Significantly more females perceived raw milk to be a ‘high’ risk (P < 0·003). The risks of consuming both raw fish and raw milk were more likely to be underestimated, however. Food safety education is therefore needed to help food preparers to identify ‘high’ risk foods and to motivate them to minimize risks. |
