Smart Devices in the Kitchen

• Project start date: 19 February 2021
• Project status: Completed
• Project type: Food safety
• Discipline: Microbiology and food hygiene
• Author/s: Professor Moira Dean, Queen's University Belfast
• Collaborator/s: Professor Irene Grant, Queen's University Belfast; Dr Amanda McCloat, Dr Elaine Mooney, St Angela’s Sligo, Dr Lynsey Hollywood, Ulster University

Research objective

Safefood commissioned this research to understand the use of smart devices in the kitchen and associated microbiological food safety risks on the island of Ireland. The aim of the research was to collect data to gain insights into how smart devices are being used in the domestic environment, to assess consumer behaviour and understand how this affects food safety on the island.

Outputs

Research report

• Title: Smart devices in the kitchen
• Publication date: 20 April 2024
• Summary: Consumers’ use of smart devices while preparing food in the domestic kitchen on the island of Ireland.
• Findings:
  • Limited research exists on consumer behaviours related to smart device use in domestic kitchens.
  • Smart devices, especially smartphones, are frequently used during meal preparation.
  • Poor hygiene practices were commonly observed, with participants often neglecting to wash hands after handling raw ingredients before touching smart devices.
  • Salmonella and E. coli can survive on the surfaces of smart devices for more than 24 hours.
  • Enterobacteriaceae contamination was found on pre-cleaned tablets during cooking, indicating cross-contamination.
  • Antimicrobial wipes containing alcohol were effective in significantly reducing microbial load on smart devices.
  • High contamination rates for general bacteria were reported on phones and tablets.
  • Socio-demographic factors such as gender, age, and education level were associated with food hygiene practices and smart device cleaning behaviors.
  • There was a general awareness of cross-contamination and food hygiene practices; however, perceived risk regarding cross-contamination from devices in the home was low.
  • Actual food safety behaviour did not always correlate with food safety knowledge, particularly regarding tablet hygiene.
• Recommendations:
  1. Implement targeted education campaigns, especially for those preparing food for vulnerable groups (e.g., individuals over 65, pregnant women, immunocompromised individuals), to raise awareness of food safety risks associated with smart device usage in the kitchen.
  2. Engage consumers to increase compliance with proper food hygiene practices, such as handwashing between touching raw ingredients and smart devices.
  3. Promote regular and proper disinfection of smart devices to minimize the risk of bacterial contamination.
  4. Encourage consumers to reserve a single device specifically for kitchen use, suggesting the use of an older device to avoid cross-contamination.

  You can download the report below.