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Consumer Confidence in Food Safety Is Declining: What It Means for Food Professionals

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The latest research findings from Gallup and the International Food Information Council (IFIC) reveal a concerning trend: trust in food safety is at an all-time low. With high-profile food recalls and growing concerns over ingredients, American consumers are becoming increasingly wary of the foods they buy and consume. This shift has far-reaching implications in the US and Canada for food professionals, from retailers and manufacturers to health experts and nutrition professionals.

Trust in Government Food Safety at Record Lows

According to Gallup’s September 2024 report, confidence in the U.S. government’s ability to ensure food safety has plummeted. Only 57% of Americans say they have a “great deal” or “fair amount” of confidence in the government to keep food safe, an 11-point drop from 2019. Similarly, consumer confidence in the safety of grocery store food has declined, with only 72% of respondents saying they feel safe purchasing food in stores, down from 81% in 2019.

The drop in confidence spans political parties, socioeconomic groups, and especially parents of young children, many of whom express significant concern over food safety. Declining consumer trust in food safety speaks to the challenges that the industry and the government will face moving forward in both keeping food safe and reassuring consumers that it is safe.

Food Ingredient Safety: What US Consumers Fear Most

The IFIC’s Spotlight Survey on food ingredient safety paints a similar picture. Americans are increasingly cautious about what goes into their food, with concerns about microbial contamination (E. coli) and heavy metals (e.g., lead, cadmium, mercury) topping the list. One-third of survey respondents reported being “extremely concerned” about E. coli in ground beef, while 29% expressed worry about heavy metals in baby food.

Americans are also avoiding certain ingredients more than ever. Dyes, sugar substitutes, and MSG are among the top food components consumers try to avoid. Ultraprocessed foods are also under scrutiny, with 41% of Americans steering clear of them. Interestingly, 31% of consumers care more about the presence of an ingredient than its amount, and 25% of respondents admitted they don’t think much about health risks or benefits at all.

How Food Professionals Can Rebuild Consumer Trust

In the face of declining trust, food professionals have an opportunity to rebuild consumer confidence by focusing on transparency, safety, and education. Registered dietitians are uniquely positioned to play a key role in this effort. According to IFIC’s Survey, dietitians are among the most trusted sources for food safety and ingredient information, with 73% of consumers expressing confidence in their advice.

I’m Honoured to Contribute to Health Canada’s Food Safety Online Course

I’m thrilled to share that as a health professional member of Health Canada and the Public Health Agency of Canada’s stakeholder registry, I’ve been asked to test pilot Health Canada’s new Food Safety Online Course. My role involves reviewing the course and providing valuable feedback to ensure it meets its objectives for health professionals and educators. This science-based course, led by Dr. Marcia Cooper, equips participants with essential food safety knowledge to better inform their clients, patients, or students. I’m excited to help Health Canada’s study on the Food Safety Online Course

Dietitians can help your business by:

  • Providing credible, science-backed guidance on food safety, helping dispel myths, and addressing consumer concerns.
  • Developing educational materials that inform consumers about the safety of ingredients, the importance of food recalls, and practical steps for safer eating.
  • Collaborating with food companies to offer nutrient dense product options that meet safety expectations while catering to dietary preferences.
  • Leading food safety workshops for staff or consumers, increasing awareness and building trust in your brand.

By partnering with a dietitian, food companies can not only improve their food safety protocols but also regain consumer confidence. We can help tailor strategies that align with both safety standards and consumer demands, making sure you are prepared to meet the evolving concerns of your customers.

If you have questions or need guidance on how a registered dietitian can support your business in navigating these challenges, feel free to  contact us. We’re here to help you foster consumer trust and ensure the safety of the foods you provide.

References:

Acknowledgement:

  • AI systems (ChatGPT) was used for editing and grammar enhancement.

Written by: Lucia Weiler, BSc, RD, PHEc – Award-winning dietitian and Owner, n4nn

E. coli Epidemic Update: Insights and 5 Professional Prevention Tips

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E-Coli infection – NEWS UPDATE

On October 31, 2023, Alberta Health Services reported that an E. coli outbreak in Calgary daycares is over, eight weeks after it started. The outbreak was connected to hundreds of infections, mostly children, and was linked to a central kitchen used by several daycares. Health officials said that meat loaf and vegan loaf meals served for lunch on Aug. 29 was most likely contaminated with E. coli bacteria that led to the outbreak.

Alberta’s government is now focused on ensuring Albertans never experience another E. coli outbreak. The company’s directors also face 12 charges under municipal bylaws and will appear in court in November.

Several important lessons have been gleaned from this E. coli outbreak, and we touch on a few key takeaways.

What is the issue with E-coli?

E. coli, short for Escherichia coli, is a type of bacteria naturally found in the intestines of humans and animals. While many strains of E. coli are harmless and even beneficial, some can cause illness. Harmful strains of E. coli can contaminate various food products, typically through improper food handling or contaminated water. Harmful E-coli infections can lead to diarrhea, cramps, nausea and vomiting with possible further complications especially in in young children, older adults, or individuals with weakened immune systems. The good news is that E. coli infections are mostly preventable with proper precautions and following sound food safety practices.
Now What?

Ensuring adherence to government-required food safety standards is critical in restaurants, food production facilities, and even at home. This demands continuous food safety training of staff and ongoing reminders. For example, proper food handling, cooking meats thoroughly, practicing good hygiene, and ensuring proper sanitation in food preparation are essential to prevent E. coli contamination and the potential onset of foodborne illnesses.

5 Essential Tips from Our Food Safety Pros to Prevent E. coli Infection

  1. Cook and reheat food thoroughly. Use a food thermometer to ensure safe temperature has been reached. (e.g., 165°F or 74°C for meat and poultry (Health Canada).
  2. Rinse fruits and vegetables in running water before eating or cooking them.
  3. Avoid raw milk and unpasteurized dairy products.
  4. Separate raw meat from ready-to-eat foods like fruits and vegetables. Use separate cutting boards and utensils for raw and cooked foods, and wash your hands, utensils, and surfaces frequently with soap and water.
  5. Clean your hands. Practice proper handwashing using soap and warm water for at least 20 seconds before handling food, after using the restroom.

Are you looking for additional professional food safety training tips for your foodservice team or home cooks? Reach out to us for your food safety training needs.

Written by Lucia Weiler, BSc, RD, PHEc, Award-winning dietitian and Owner, n4nn

References:

– The Canadian Press, Oct. 31, 2023. Available at: https://www.timescolonist.com/alberta-news/calgary-daycare-e-coli-outbreak-over-after-eight-weeks-alberta-health-services-7764918
– Health Canada (2021) Available at E. coli (Escherichia coli) infection – Canada.ca

 

4 Fridge rules for food safety & wellness

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Can you think of a time when you found something in your fridge you did not recognize?  Or a special food you bought was misplaced only to turn up spoiled? Well you’re not alone!  In today’s busy home kitchens these things happen.  As a dietitian and food safety professional I can offer you some evidence based advice to help you keep your food cool safely, save you money and reduce waste. Follow these tips for safe food storage in your fridge.

1. Refrigerate perishable foods promptly.
After shopping or cooking how do you put food in the fridge? You may be surprised to discover there is a recommended safe way to store perishable foods.

  • When you return home from shopping put perishable foods in the fridge quickly. Follow the safe food storage tips outlined in this article.
  • If you have extra food after cooking refrigerate leftover foods within two hours. Use clear shallow containers or baggies to store leftovers. Pro tip: separate larger amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator.

2. Label cooked food containers with name of the food and date you made them.
It’s a lot to ask sometimes to remember when you ate that leftover food that’s sitting in your fridge. To help jog your memory try these foodservice professional’s practices.

  • Place a label on the food containers with the name and date when you made them before putting them in the fridge. Keep a roll of masking tape and a marker handy.
  • Use clear containers with a lid to protect the food and see what is in it.

Leftovers are safe in the fridge for 3-4 days. If you don’t have a chance to eat leftovers within this time, move them to the freezer for later use.

3. Practice safe food storage order.
Did you know there is a best way ‘hierarchy’ to store perishable foods in your fridge? Here are the foodservice pro’s fridge rules to keep foods safe and organized.

  • TOP SHELF – Keep ready to eat fully cooked leftovers here so they are at eye level. Remember to eat leftover foods within 3-4 days of cooking or move them to the freezer.
  • MIDDLE SHELVES: The mid-section of the fridge is best for dairy such as milks, cheeses, yogurt and butter, eggs.
  • BOTTOM SHELF – RAW / uncooked MEAT: Store uncooked fish, meat at the bottom – lowest shelf or meat drawer. To prevent juices from leaking and cross contaminating other foods, store raw fish, meat and poultry wrapped and place it on a plate or in a sealed container.
  • CRISPER DRAWERS – These sealed compartments are specially designed to keep the humidity right for veggies and fruit. Remember fresh fruit, many vegetables and herbs are perishable and require refrigerated storage to keep them fresh longer.
  • Mind the doors. The temperature in the door is not always consistent. So play it safe and keep items that don’t spoil easily, such as condiments, in the fridge door.

4. Clean your fridge regularly and keep it in good running condition.
A fridge is often a ‘taken for granted’ appliance and giving it a little attention helps keep it running well. After all it stores hundreds of dollars’ worth of food that must be kept cold so it doesn’t spoil as fast and make us sick.

  • Declutter your fridge contents regularly. An overstuffed fridge restricts airflow and it may hinder proper cooling. Toss out items that are past their prime and keep foods that are before their expiration date.
  • Clean out your fridge regularly. It’s not enough to just wipe up the obvious messes. Wash down shelves and drawers with soapy water and use a sanitizer to reduce germs.
  • Monitor your fridge’s temperature – it should be between 1-4 degrees Celsius (36-40 Fahrenheit.) Keep a backup thermometer in your fridge for food safety.

If you can implement some of these savvy fridge food storage tips, you’ll be well on your way to keeping your food safe, wasting less food and saving more of your money. Good luck and if you have any questions or would like more information contact us at  Info@NutritionForNonNutritionists.com

Interested in seeing the Instagram Live show on Fridge food storage tips? Check out the 20 min interactive chat here: