Kenny et al, To identify the Ten of A five day food history and Food items statistically High 1999. source of a salmonella infection frequency questionnaire associated with increased risk of Salmonella were notified in was undertaken on all illness. Australia. outbreak South Australia participants. Packaging of Odds ratio of eating chicken over a four week foods was retrieved where nuggets and risk of illness. period. Nine cases possible. Salmonella detected in chicken and 27 controls Infection confirmed by laboratory nugget packaging. matched for age, diagnosis. sex and postcode were included in the study. Quantitative Quantitative survey Quantitative survey: Quantitative survey: Low (survey survey; of food preparers: Mail-out survey to pre-set panel Frequency of meal preparation. from a likely Levis, preparation test; 166 women members (75% response rate). Types of meals prepared. biased Chambers IV, and focus groups. (participants on a Level of cooking skill. Preparation: Chambers, & Test kitchen preparation: Types of food prepared. helper had Hollingsworth, To determine if Four groups of (7-8 per survey Common sources of recipes. 7-8 people 1996. consumers us group) were selected from the panel) aged 18-62 How directions are to watch in preparation same survey panel. 7-8 United States years. read/followed. real time. directions, and/or consumers prepared the meals in of America. Focus prefer one format a test kitchen while being Test kitchen preparation: groups for directions by a The Did they appear to read the ‘observed’ ‘helper’. more than other filled out a form describing instructions? ‘helper’ from the formats. whether participants were Did they measure the same panel. observed carrying out the Did they measure the salt? preparation steps: Did they put a lid on the pot? Did they set the timer? Focus groups: Did they taste for doneness? Discussions followed the test Did they drain and rinse under kitchen preparation. hot water?
Kenny et al, 1999. Australia. To identify the source of a Salmonella outbreak Ten of salmonella infection were notified in South Australia over a four week period. Nine cases and 27 controls matched for age, sex and postcode were included in the study. A five day food history and frequency questionnaire was undertaken on all participants. Packaging of foods was retrieved where possible. Infection confirmed by laboratory diagnosis. Food items statistically associated with increased risk of illness. Odds ratio of eating chicken nuggets and risk of illness. Salmonella detected in chicken nugget packaging. High Levis, Chambers IV, Chambers, & Hollingsworth, 1996. United States of America. Quantitative survey; preparation test; and focus groups. To determine if consumers us preparation directions, and/or prefer one format for directions more than other formats. Quantitative survey of food preparers: 166 women (participants on a survey panel) aged 18-62 years. Quantitative survey: Mail-out survey to pre-set panel members (75% response rate). Test kitchen preparation: Four groups of (7-8 per group) were selected from the same survey panel. 7-8 consumers prepared the meals in a test kitchen while being ‘observed’ by a ‘helper’. The ‘helper’ filled out a form describing whether participants were observed carrying out the preparation steps: Focus groups: Discussions followed the test kitchen preparation. Quantitative survey: Frequency of meal preparation. Types of meals prepared. Level of cooking skill. Types of food prepared. Common sources of recipes. How directions are read/followed. Test kitchen preparation: Did they appear to read the instructions? Did they measure the Did they measure the salt? Did they put a lid on the pot? Did they set the timer? Did they taste for doneness? Did they drain and rinse under hot water? Low (survey from a likely biased Preparation: helper had 7-8 people to watch in real time. Focus groups from the same panel.
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