Prepared Convenience Foods and Associated Food Safety Risks

• Project start date: 1 December 2019
• Project status: Completed
• Project type: Food safety
• Discipline: Microbiology and food hygiene
• Principal researcher/s: Prof Moira Dean, Queen's University Belfast

Research objective

The objective of this research project was to comprehensively examine the handling, storage, and preparation practices related to preprepared convenience foods among consumers on the island of Ireland. This included auditing on-pack and manufacturer-provided instructions, observing consumer behaviours in home settings, and exploring consumer attitudes and understanding through interviews and an online survey. The aim was to provide evidence-based recommendations to enhance food safety practices and quality standards in the consumption of these convenience foods.

Research report

• Title: Preprepared convenience foods and associated food safety risks
• Publication date: 4 November 2022
• Summary: This study investigated consumer interactions with pre-prepared convenience foods on the island of Ireland. A mixed-methods approach included a literature review, audit survey, in-home observations, interviews and an online survey.
• Findings:

  On-pack instructions

  • Some products lacked essential information on ingredients, allergens, and proper reheating/freezing  procedures.
  • Instructions were often inadequate, impacting consumer safety practices.

  Consumer behaviours:

  • In-home observations revealed inconsistent adherence to use-by dates and poor identification of food safety hazards.
  • Participants generally followed cooking instructions but demonstrated varied practices regarding leftover consumption.

  Consumer attitudes and perceptions

  • Convenience and perceived safety were primary drivers for using preprepared foods.
  • Older consumers exhibited higher food safety knowledge and compliance compared to younger demographics.
• Recommendations:

  For consumers

  • Strictly adhere to use-by dates and cooking instructions.
  • Refrigerate products unless specified for freezing.
  • Refrain from reheating leftovers without specific safety instructions.

  For manufacturers

  • Clearly label ingredients, allergens, and instructions prominently.
  • Use larger, bold print for instructions to enhance readability.
  • Provide explicit freezing and reheating guidelines or indicate if unsuitable.

  For educators and policy makers

  • Enhance public education on safe handling and preparation of convenience foods.
  • Address misconceptions about food safety risks and consequences.
  • Promote greater awareness of food poisoning susceptibility and severity.

  This research underscores the need for clearer packaging information and targeted consumer education to improve food safety practices associated with preprepared convenience foods on the island of Ireland.

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