Consumer food preparation using smart devices in domestic kitchens on the island of Ireland.

The increased utilization of technologies in the kitchen may increase the potential of cross-contamination, and thus, be a potential contributor to the incidence of food poisoning in the home. Through four tasks, we propose to: (1) investigate consumer use and behaviour surrounding the use of smart devices while preparing food in the domestic kitchen across the Island of Ireland; and (2) investigate the prevalence and survival of foodborne pathogens on the surface of smart devices. First, we will conduct a critical review of the literature on (a) consumer use and behaviour surrounding the use of smart devices while preparing food in the domestic kitchen; and (b) bacterial contamination of electronic devices and the survival of food poisoning bacteria on these devices. This task will inform the next three tasks. Second, an in-kitchen observational study (n=50 participants) will be conducted to observe actual behaviours in relation to the use of smart devices (such as phones and tablets) during the preparation of a high-risk meal. Additionally, we will collect swab samples from these smart devices to investigate the prevalence and survival of foodborne pathogens over time. Third, focus groups will be conducted, (with the same participants in task 02), to explore consumers’ use of smart devices in the kitchen and their perceptions, attitudes and awareness around potential food safety hazards associated with their use. Finally, an online survey will be conducted with a nationally representative sample (age, gender and ROI/NI split) of 500 IOI adults aged 18-80 years. In addition to gathering socio-demographic information, the survey will investigate the links between perceptions, attitudes, understanding, awareness, behaviour and other measures relating to use of smart devices in the meal preparation proce