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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. <a href="https://oda.oslomet.no/oda-xmlui/handle/20.500.12199/3112">ODA Open Digital Archive: European food safety: Mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK (oslomet.no)</a> Questions about the RM-map can be raised to the SafeConsume project coordinator: <a href="mailto:Solveig.langsrud@nofima.no">Solveig.langsrud@nofima.no</a>  Variable list:   <table> <tbody> <tr> <td> Name  </td> <td> Description  </td> </tr> <tr> <td> CCH/Critical steps   </td> <td> 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  </td> </tr> <tr> <td> Cause or sources  </td> <td> Description of causes and sources for the hazard to occur (presence, survival, transfer or growth of pathogen). See Appendix 3 for details  </td> </tr> <tr> <td> Consumer Id  </td> <td> Unique identifier of consumer.   </td> </tr> <tr> <td> Pathogen  </td> <td> The pathogen(s) that are relevant for the specific CCH/critical step  </td> </tr> <tr> <td> Expert opinion: Effect on pathogen  </td> <td> Effect of behaviour on the hazard estimated by a team of  microbiologists.  </td> </tr> <tr> <td> Effect on pathogen  </td> <td> 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.   </td> </tr> <tr> <td> Consumer group, education, income, rural/urban and country  </td> <td> When applicable, demographic data associated with the entry.  </td> </tr> </tbody> </table> Classification <table> <tbody> <tr> <td> Name  </td> <td> Attributes  </td> <td> Classification, llist of codes/units  </td> </tr> <tr> <td> CCH/Critical step  </td> <td> Predefined, multiple choices  </td> <td> <table> <tbody> <tr> <td> EGG 1 Food choice  </td> </tr> <tr> <td> EGG 3.2 Hygiene  </td> </tr> <tr> <td> EGG 4a Inhibit growth  </td> </tr> <tr> <td> EGG 4b Inhibit growth  </td> </tr> <tr> <td> EGG 5.1 Hygiene  </td> </tr> <tr> <td> EGG 5.2 Personal hygiene  </td> </tr> <tr> <td> EGG 6a Kill  </td> </tr> <tr> <td> EGG 6b Kill  </td> </tr> <tr> <td> EGG 6c Food choice  </td> </tr> <tr> <td> EGG 6c Inhibit growth  </td> </tr> <tr> <td> EGG 7.3 Inhibit growth  </td> </tr> <tr> <td> EGG 8.3 Inhibit growth  </td> </tr> <tr> <td> EGG 9.1 Inhibit growth  </td> </tr> <tr> <td> EGG 11.3 Inhibit growth  </td> </tr> <tr> <td> PVF 1.1 Food choice  </td> </tr> <tr> <td> PVF 1.2 Food choice  </td> </tr> <tr> <td> PVF 2.1 Inhibit growth  </td> </tr> <tr> <td> PVF 3a Inhibit growth  PVF 3a Kill  </td> </tr> <tr> <td> PVF 3b Inhibit growth  </td> </tr> <tr> <td> PVF 5.1 Personal hygiene  </td> </tr> <tr> <td> PVF 5.2 Personal hygiene  </td> </tr> <tr> <td> PVF 6.1 Kill  </td> </tr> <tr> <td> PVF 7a Wash/Remove  </td> </tr> <tr> <td> PVF 7b Personal hygiene  </td> </tr> <tr> <td> PVF 7b Wash/Remove  </td> </tr> <tr> <td> PVF 8b Hygiene  </td> </tr> <tr> <td> PVF 8b Personal Hygiene  PVF 9.1 Hygiene  </td> </tr> <tr> <td> PVF 10.1 Hygiene  </td> </tr> <tr> <td> PVF 11.1 Inhibit growth  PVF 11.2 Inhibit growth  </td> </tr> <tr> <td> RTE 1.1 Food choice  </td> </tr> <tr> <td> RTE  3.1 Inhibit growth  </td> </tr> <tr> <td> RTE  6.1 Inhibit growth  </td> </tr> <tr> <td> RTE 4b Personal hygiene  </td> </tr> <tr> <td> RTE 5.2 Hygiene  </td> </tr> <tr> <td> RTE 5.2 Personal hygiene  </td> </tr> <tr> <td> RTE 6.1 Inhibit growth  </td> </tr> <tr> <td> RTE 7.1 Inhibit growth  </td> </tr> <tr> <td> RTE 7.2 Personal hygiene  </td> </tr> <tr> <td> SHE 1.1 Food choice  </td> </tr> <tr> <td> SHE 7.1 Kill  No risk  Not designated to CCH  </td> </tr> </tbody> </table>   </td> </tr> <tr> <td> Causes/sources  </td> <td> Free text  </td> <td>   </td> </tr> <tr> <td> Consumer ID  </td> <td> Free text  </td> <td>   </td> </tr> <tr> <td> Pathogen  </td> <td> Predefined, multiple choice  </td> <td> <ul> <li> Salmonella:  S. Enterica  </li> <li> Campylobacter: C. jejuni  </li> <li> Listeria: Listeria monocytogenes  </li> <li> Norovirus  </li> <li> Toxoplasma: Toxoplasma gondii  </li> </ul> </td> </tr> <tr> <td> Expert opinion: Effect on pathogen  </td> <td> Predefined  </td> <td> <ul> <li> High reduction: This behaviour will have a high reduction on the level of pathogens on food/surfaces/hands  </li> <li> Median reduction: This behaviour will reduce the level of pathogens on food/surfaces/hands  </li> <li> 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  </li> <li> Median increase: This behaviour will lead to a higher number of pathogens  </li> <li> High increase: This behaviour will significantly increase the number of pathogens on food/surfaces/hands  </li> </ul> </td> </tr> <tr> <td> Effect on pathogen comment  </td> <td> Free text  </td> <td>   </td> </tr> <tr> <td> Consumer group  </td> <td> Predefined    </td> <td> <ul> <li> Elderly; >70 years, men and women  </li> <li> Pregnant women; immunocompromized  </li> <li> 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  </li> <li> Young, single man: Men age 20-29, Living alone or with flatmates  </li> <li> Other: Consumers not belonging to the defined groups  </li> </ul> </td> </tr> <tr> <td> Educational level  </td> <td> Predefined  </td> <td> <ul> <li> Basic  </li> <li> Secondary  </li> <li> Tertiary  </li> <li> Not given  </li> </ul> </td> </tr> <tr> <td> Living area  </td> <td> Predefined  </td> <td> <ul> <li> Rural  </li> <li> Urban   </li> </ul> </td> </tr> <tr> <td> Income  </td> <td> Predefined   </td> <td> <ul> <li> Low  </li> <li> Median  </li> <li> High   </li> </ul> </td> </tr> <tr> <td> Country  </td> <td> Predefined  </td> <td> Portugal, France, Romania, UK, Norway, Hungary,  </td> </tr> </tbody> </table>

ShareScore

40/100

Overall dataset sharing score

Score breakdown

These five areas show where the dataset supports — or may limit — practical reuse.

Stewardship: 8
Harmonization: 4
Access: 16
Reuse readiness: 8
Engagement: 4

Topics

Food safety Consumer Transdisciplinary

Dataset details

Repository: zenodo
Published: October 27, 2022
License: cc-by-4.0
DOI: 10.5281/zenodo.7260948

Scored with release 0.9.0

Safeconsume: Risk behaviour map

Score breakdown

Topics

Dataset details

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