By Madeline Drake
K-State Extension news service
MANHATTAN, Kan. – Are American’s confident in the safety of the U.S. food supply? A recent survey from the International Food Information Council (IFIC) shows otherwise.
Through its annual Food and Health Survey, IFIC asked 3,000 Americans about their perceptions, beliefs and behaviors surrounding food and purchasing decisions. This year’s findings point to a significant decline in consumer confidence regarding food and ingredient safety.
Kansas State University food scientist Karen Blakeslee shared what these findings could mean and how consumers can feel more confident about the safety of their food.
“Some of the indicators that confidence has declined include beliefs that profit is more important to companies than food safety, a lack of trust in cooperation across the supply chain, perceived gaps in government regulation, and the frequency of food recalls,” Blakeslee said.
When it comes to food safety education, Blakeslee said there is an abundance of noise that can be confusing to consumers.
“There are many voices sharing information, but it may not be based in science,” she said. “Look for reliable sources of food safety information that is simple, clear and consistent. This includes food manufacturers, government, universities, and others being transparent and collaborative about food products.”
For those concerned about food safety, Blakeslee shares four tips for protecting yourself from foodborne illnesses.
- Clean. Wash your hands before and after handling food and especially after using the restroom, changing diapers and handling pets. Wash surfaces and cooking tools with hot soapy water between food preparation steps. Rinse fruits and vegetables with running tap water and rub or scrub firm skinned produce for extra cleaning.
- Separate. Keep raw meat, poultry, seafood, and eggs separate from all other foods. Cross-contamination is a major factor in spreading bacteria.
- Cook. Keep hot foods hot! Use a food thermometer to measure doneness, rather than feel or color. When serving hot foods, keep them above 140 degrees Fahrenheit for best safety.
- Chill. Keep cold foods cold. Refrigerate hot foods in small containers for quick cooling. When serving cold foods, keep them below 40 F for best safety. Never thaw frozen foods at room temperature. Blakeslee said a safer choice is to thaw foods in the refrigerator, in cold water, or in the microwave, then immediately cook.
"Regaining consumer confidence in the food safety of the food supply will take time,” Blakeslee said.