Food handling practices in the era of COVID-19: a mixed-method longitudinal needs assessment of consumers in the United States
Open accessAbstract
Abstract At present, severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has not been shown to be transmitted through food. Even so, the coronavirus disease 2019 (COVID-19) pandemic has changed how consumers view food and food safety. This study assessed consumer food safety practices during the COVID-19 pandemic using (i) surveys and (ii) online focus group discussions. From April to August 2020, five waves of surveys were distributed to an online U.S. consumer panel and screened to include only primary food preparers and grocery shoppers. The online focus groups were conducted via WebEx from May to July 2020. Focus group participants were recruited from the first wave of survey respondents. Both survey respondents and focus group participants reported higher levels of hand washing in response to the pandemic. However, survey participants' anticipated levels of hand washing after the pandemic decreased; some focus group participants noted that human nature "kicking in" could lead to lower levels of hand hygiene practice. For each of the 5 months, the surveys reported increased produce washing, both with water only and with water plus soap. Most focus group participants mentioned using water to wash their produce, but some reported using soap and even vinegar to "kill" the virus. Since consumers were worried that SARS-CoV-2 could survive on food, they started to mishandle food to address these concerns. However, this study also reported an increase in food thermometer use during the pandemic. Social determinants like gender, income, education, and age may have also influenced changes in levels of practice throughout the pandemic. The COVID-19 pandemic drove consumers to practice proper and improper food safety practices, which may or may not continue after the pandemic. This study's findings provide timely information to guide future food safety education and communication during health crises and pandemics.Highlights
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The COVID-19 pandemic significantly altered how individuals approach food safety and foodborne illness prevention, leading to increased adherence to hand hygiene practices and a reduction in common food handling errors.
“The pandemic has significantly altered how individuals approach food safety and foodborne illness prevention. Heightened awareness of contamination pathways has led to increased adherence to hand hygiene practices and a reduction in common food handling errors [12,13].”
From Assessing food safety practices and foodborne illness risk factors in Brazilian households. (2025) · cites this paper as [13]
The Abstract and Results (Hand hygiene; page not provided) report increased hand washing during the pandemic, and the Discussion concludes that some safe food-handling practices increased. But the Discussion (Social determinants of health affecting food handling changes; page not provided) also identifies improper practices, including washing produce with soap. It does not establish a general reduction in common food-handling errors. (LLM, conf=0.88)
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- Authors
- Thomas, M. S., & Feng, Y.
- Affiliations
- Purdue University West Lafayette (US)
- Corresponding author
- Feng, Yaohua
- Venue
- Journal of Food Protection
- Publisher
- Elsevier BV
- Published
- 2021-07
- Volume
- 84
- Issue
- 7
- Pages
- 1176-1187
- ISSN
- 0362-028X (ISSN-L)
- PMC
- PMC9906159
- OpenAlex
- W3135079745
- Cited by
- 36
- References
- 55
- Citations by year
- 2026: 1 · 2025: 9 · 2024: 6 · 2023: 7 · 2022: 8 · 2021: 5
- FWCI
- 3.88
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Protection (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Social Sciences › Sociology and Political Science › COVID-19 Prevention and Impact
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Keywords
- COVID-19 pandemic, food safety practices, consumer behavior, hand washing, produce washing, food handling, food safety education, grocery shoppers
- MeSH terms
- COVID-19, SARS-CoV-2, Food Handling, Humans, Surveys and Questionnaires, United States, Needs Assessment, Pandemics
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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