Safeconsume: Risk behaviour map

The Risk-behaviour map is a document intended to aid access to and transfer of key data between research groups in the European project Safeconsume. The map covers only steps from retail to consumption for the case studies in Safeconsume where the consumer can reduce risk for foodborne infection (CCHs, Critical Consumer Handling). 

The map contains information about observed/reported behaviours that can affect risk for foodborne infection divided by country, consumer group, pathogen, food and step in the journey from retail to consumption.

Details about data collection is given in: Skuland, S.E., Borda, D., Didier, P., Dumitras¸cu, L., Ferreira, V., Foden, M., Langsrud, S., Maître, I., Martens, L., Møretrø, T., Nguyen-The, C., Nicolau, A. I., Nunes, C., Rosenberg, T. G., Teigen, H. M., Teixeira, P., Truninger, M., 2020. European Food Safety: Mapping Critical Food Practices and Cultural Differences in France, Norway, Portugal, Romania and the UK, in: Skuland, S.E. (Ed.). SIFO report, Oslo. ODA Open Digital Archive: European food safety: Mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK (oslomet.no)

Questions about the RM-map can be raised to the SafeConsume project coordinator: [e-mail] 

Variable list:

Name 

Description 

CCH/Critical steps  

Identification of the step and flow diagram the entry belongs to:  The step in the flow diagram where the consumer through actions or choices can significantly reduce risk of foodborne infection  

The CCHs/critical steps belong to one of the following processes: Poultry and vegetables (PVF), Eggs (EGG), Shellfish (SHE), Ready-to-Eat (RTE). Each step is accompanied by the principle of risk reducing effect: 

Food choice: Buy or eat food with lower risk (e.g avoid buying food if not stored properly in shop, buying pasteurised products, choosing to eat food before use-by-date). Applies to all pathogens. 

Inhibit growth: Storing ready-to-eat food at cool temperature and consume within expiration date or adding preservatives. Applies to Listeria and Salmonella 

Wash/Remove: Wash vegetables and fruit. Applies to all pathogens  

Kill/Heat: Heat treatment to kill pathogens, freezing (Campylobacter) 

Personal hygiene:  Avoid cross-contamination through hand washing or not touching food. Not preparing food when sick 

Hygiene: Avoid cross-contamination through washing surfaces and using clean utensils 

Cause or sources 

Description of causes and sources for the hazard to occur (presence, survival, transfer or growth of pathogen). See Appendix 3 for details 

Consumer Id 

Unique identifier of consumer.  

Pathogen 

The pathogen(s) that are relevant for the specific CCH/critical step 

Expert opinion: Effect on pathogen 

Effect of behaviour on the hazard estimated by a team of  microbiologists. 

Effect on pathogen 

The effect on pathogen is an estimate of the change in the level of viable pathogens as a direct or indirect consequence of the behaviour, action or process.  

Consumer group, education, income, rural/urban and country 

When applicable, demographic data associated with the entry. 

Classification

Name 

Attributes 

Classification, llist of codes/units 

CCH/Critical step 

Predefined, multiple choices 

EGG 1 Food choice 

EGG 3.2 Hygiene 

EGG 4a Inhibit growth 

EGG 4b Inhibit growth 

EGG 5.1 Hygiene 

EGG 5.2 Personal hygiene 

EGG 6a Kill 

EGG 6b Kill 

EGG 6c Food choice 

EGG 6c Inhibit growth 

EGG 7.3 Inhibit growth 

EGG 8.3 Inhibit growth 

EGG 9.1 Inhibit growth 

EGG 11.3 Inhibit growth 

PVF 1.1 Food choice 

PVF 1.2 Food choice 

PVF 2.1 Inhibit growth 

PVF 3a Inhibit growth 

PVF 3a Kill 

PVF 3b Inhibit growth 

PVF 5.1 Personal hygiene 

PVF 5.2 Personal hygiene 

PVF 6.1 Kill 

PVF 7a Wash/Remove 

PVF 7b Personal hygiene 

PVF 7b Wash/Remove 

PVF 8b Hygiene 

PVF 8b Personal Hygiene 

PVF 9.1 Hygiene 

PVF 10.1 Hygiene 

PVF 11.1 Inhibit growth 

PVF 11.2 Inhibit growth 

RTE 1.1 Food choice 

RTE  3.1 Inhibit growth 

RTE  6.1 Inhibit growth 

RTE 4b Personal hygiene 

RTE 5.2 Hygiene 

RTE 5.2 Personal hygiene 

RTE 6.1 Inhibit growth 

RTE 7.1 Inhibit growth 

RTE 7.2 Personal hygiene 

SHE 1.1 Food choice 

SHE 7.1 Kill 

No risk 

Not designated to CCH 

Causes/sources 

Free text 

Consumer ID 

Free text 

Pathogen 

Predefined, multiple choice 

Salmonella:  S. Enterica 

Campylobacter: C. jejuni 

Listeria: Listeria monocytogenes 

Norovirus 

Toxoplasma: Toxoplasma gondii 

Expert opinion: Effect on pathogen 

Predefined 

High reduction: This behaviour will have a high reduction on the level of pathogens on food/surfaces/hands 

Median reduction: This behaviour will reduce the level of pathogens on food/surfaces/hands 

No effect: This behaviour will most likely not have a significant effect on the level of viable pathogens (< 1 log10 reduction/increase or less than 10 cells/particles transfer) For food choice: Random choice is rated as no effect 

Median increase: This behaviour will lead to a higher number of pathogens 

High increase: This behaviour will significantly increase the number of pathogens on food/surfaces/hands 

Effect on pathogen comment 

Free text 

Consumer group 

Predefined 

Elderly; >70 years, men and women 

Pregnant women; immunocompromized 

Young family: Couples (married or cohabitant) where the women is pregnant or living with their own child(ren) (including stepchildren and adopted children) aged less than 12 months 

Young, single man: Men age 20-29, Living alone or with flatmates 

Other: Consumers not belonging to the defined groups 

Educational level 

Predefined 

Basic 

Secondary 

Tertiary 

Not given 

Living area 

Predefined 

Rural 

Urban  

Income 

Predefined  

Low 

Median 

High  

Country 

Predefined 

Portugal, France, Romania, UK, Norway, Hungary,