ENSURING SEAFOOD SAFETY - FOOD HANDLING PRACTICES AT HOME TO MITIGATE FOODBORNE ILLNESS – A CONSUMER STUDY

Authors

• ARUNDHATHI V., School of Industrial Fisheries, Foreshore Rd, Pallimukku, Ernakulam, Cochin University of Science and Technology, IndiaFollow
• MINI SEKHARAN N., School of Industrial Fisheries, Foreshore Rd, Pallimukku, Ernakulam, Cochin University of Science and Technology, India

Abstract

Inadequate food handling practices in the supply chain significantly contribute to foodborne illnesses. As global concerns about food safety intensify, understanding domestic food handling practices and raising consumer awareness is essential. The study examines the association between self-reported foodborne illness and seafood handling practices among consumers across Kerala, India. A cross-sectional survey of seafood consumers was conducted via an online questionnaire from March to December 2023. Of 2079 survey respondents, 8.5% (n=177) reported experiencing seafood-related foodborne illness. Safe handling practices among those who experienced seafood-borne illness (Case group) scored lower compared to those who did not (Control group). Seafood handling practice were significantly correlated with the incidence of self-reported illness in both groups. Multivariate logistic regression identified significant associations between foodborne illness, seafood handling practices, and demographic factors. Key demographic predictors of foodborne illness include age, occupation, income, and area of residence. Unsafe practices associated to increased illness risk included improper seafood purchasing and storage, inadequate kitchen hygiene, cross contamination, and inadequate temperature control. Protective practices, such as checking freshness, thorough cooking, reheating, and prompt refrigeration, significantly reduced illness risk. These findings underscore the need for targeted consumer education on safe food handling practices, emphasising kitchen hygiene and sanitation, separate storage and cross contamination prevention in the handling of raw and cooked food, and providing clear food safety information from the industry. Tailored, demographic-specific public health initiatives, continuous supply chain monitoring, and effective regulatory oversight are essential for mitigating seafood-related illnesses risks.

Recommended Citation

V., ARUNDHATHI and N., MINI SEKHARAN (2026) "ENSURING SEAFOOD SAFETY - FOOD HANDLING PRACTICES AT HOME TO MITIGATE FOODBORNE ILLNESS – A CONSUMER STUDY," Annals. Food Science and Technology: Vol. 27: Iss. 1, Article 12.
Available at: https://valahia.researchcommons.org/afst-valahia/vol27/iss1/12