Multiple micro-organisms (bacteria, viruses, parasites) are liable to contaminate foodstuffs and generate various pathologies. And these contaminations occur regularly in homes. Indeed, nearly 40% of outbreaks of foodborne illness reported in France occur within the family. In addition, recent episodes of contamination in Europe remind us to be vigilant with regard to these risks. In 2009, 1,255 outbreaks of collective food poisoning (TIAC) were declared in France, affecting around 14,000 people.
In this context, the food safety laboratory of the National Agency for Food, Environmental and Occupational Health Safety (ANSES) launched on May 30 a investigation to better understand the practices of French consumers in terms of food hygiene.
From the purchase of food to its consumption, including its preparation and storage, this questionnaire scans all the steps to identify the actions of the French in their kitchen. Participation is anonymous, and only takes about fifteen minutes. ANSES ‘final objective is to improve prevention messages in the light of observed practices and thus help reduce food poisoning that occurs in households.
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