ANSES launches a survey on French hygiene habits in the kitchen
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News of 28/05/2013
Many microorganisms (bacteria, viruses, parasites) can potentially contaminate food, causing a variety of diseases. Close to 40% of all foodborne illness outbreaks declared in France occur in the home. Because of this, ANSES's Food Safety Laboratory today is launching a survey on French consumer practices in the kitchen.
Many microorganisms (bacteria, viruses, parasites) can potentially contaminate food, causing a variety of diseases. Measures implemented by the health authorities and food professionals have led to a marked reduction in the main illnesses caused by food. However, recent contamination episodes in Europe are a reminder that vigilance is called for with regard to these risks. In 2009, 1 255 foodborne illness outbreaks (FIOs) were reported in France affecting approximately 14 000 individuals.
A survey on individual practices
Over 40% of these types of infections occur in the home. ANSES has repeatedly observed a lack of data on consumer practices in France. Because of this, ANSES's Food Safety Laboratory today is launching a survey on French consumer practices in the kitchen within the framework of a scientific project.
The questionnaire covers all the stages from the purchase of food items to their storage, preparation, and consumption, in order to identify the habits adopted by the French in their kitchens. Participation is anonymous, takes about fifteen minutes, and is essential for us to obtain a clear understanding of individuals’ habits. Objective: providing improved hygiene information in order to reduce foodborne illnesses in the home, thanks to observation of consumer practices.
Please participate! (Survey in French only)
Find out more:
ANSES and microbiological risks in food
In general, ANSES's mission with regard to biological risks is to:
Research and diagnosis
ANSES is supported by its laboratory network for the surveillance of major and emerging food pathogens and for improving diagnostic methods.
It develops modelling tools to more effectively assess the impact of implementation of risk control standards and measures.
Information for professionals
The Agency produces fact sheets on the main foodborne microbial hazards. Each sheet provides details of the hazard's characteristics, the human foodborne disease related to the hazard, the role of foods and the main points linked to domestic hygiene. These sheets aim to aid food sector professionals in the drawing up of good hygiene practice guides. They are updated regularly so as to serve as a reliable scientific resource.