Trial reportPloS one2017
Estimating the prevalence of food risk increasing behaviours in UK kitchens.
Trial report in PloS one, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed, 43 citations in OpenAlex.
- A novel and validated 3D-printed method for the consistent and reproducible dry transfer of microorganisms for the determination of antimicrobial surface efficacy.Applied and environmental microbiology · 2025Article
- Translating between science and politics as a government adviser.Nature microbiology · 2024Article
- Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries.Foods (Basel, Switzerland) · 2024Article
- Methods and measures in food service food safety research: A review of the published literature.Heliyon · 2024Article
- Characteristics of Gastroenteritis Outbreaks Investigated in Singapore: 2018-2021.International journal of environmental research and public health · 2024Article
- Green label marinades: A solution toHeliyon · 2023Article
- Food Safety Behaviours among Food Handlers in Different Food Service Establishments in Montenegro.International journal of environmental research and public health · 2023Article
- Recent Progress in Nanotechnology-Based Approaches for Food Monitoring.Nanomaterials (Basel, Switzerland) · 2022Review
- From chicken to salad: Cooking salt as a potential vehicle ofFood control · 2022Article
- Determinants of Healthcare Utilisation for Foodborne Illness Among Students in Saudi Arabia: A Cross-Sectional Study.Environmental health insights · 2021Article
- Food Safety Practice and Associated Factors among Meat Handlers in Gondar Town: A Cross-Sectional Study.Journal of environmental and public health · 2020Article
- Food-to-Humans Bacterial Transmission.Microbiology spectrum · 2020Review
- The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2017.EFSA journal. European Food Safety Authority · 2018Article
- Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion.EFSA journal. European Food Safety Authority · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 5 institutions in 2 countries.
Funding
Abstract
Foodborne disease poses a serious threat to public health. In the UK, half a million cases are linked to known pathogens and more than half of all outbreaks are associated with catering establishments. The UK Food Standards Agency (FSA) has initiated the UK Food Hygiene Rating Scheme in which commercial food establishments are inspected and scored with the results made public. In this study we investigate the prevalence of food risk increasing behaviours among chefs, catering students and the public. Given the incentive for respondents to misreport when asked about illegal or illicit behaviours we employed a Randomised Response Technique designed to elicit more accurate prevalence rates of such behaviours. We found 14% of the public not always hand-washing immediately after handling raw meat, poultry or fish; 32% of chefs and catering students had worked within 48 hours of suffering from diarrhoea or vomiting. 22% of the public admitted having served meat "on the turn" and 33% of chefs and catering students admitted working in kitchens where such meat was served; 12% of the public and 16% of chefs and catering students admitted having served chicken at a barbeque when not totally sure it was fully cooked. Chefs in fine-dining establishment were less likely to wash their hands after handling meat and fish and those who worked in award winning restaurants were more likely to have returned to work within 48 hours of suffering from diarrhoea and vomiting. We found no correlation between the price of a meal in an establishment, nor its Food Hygiene Rating Score, and the likelihood of any of the food malpractices occurring.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.