Evaluating the effectiveness of two behaviour change techniques designed to optimise safe food-handling among consumers

Not Applicable

Completed

• Conditions: food poisoning; Public Health - Health promotion/education

• Registration Number: ACTRN12622001142729
• Lead Sponsor: Curtin University

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Study Completion: 2021-11-04
• Study Start: 2022-08-22
• Last Update Posted: 29 August 2022

Recruitment & Eligibility

• Status: Completed
• Sex: All
• Target Recruitment: 78

Inclusion Criteria

Participants had to reside in Australia. They also had to cook and/or prepare food at home (including eggs), and shop for groceries for their household.

Exclusion Criteria

Participants had to be over 13 years of age to participate.

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Behaviour 1 - using a cooler bag when shopping for groceries: Participants were asked how often they performed this behaviour using a five-point Likert scale ranging from 0 (never) to 4 (always) to indicate how often they engaged in the safe food-handling behaviour.[Baseline, two-weeks following intervention. ];Behaviour 2 - freezing and refrigerating food as soon as possible after purchasing: Participants were asked how often they performed this behaviour using a five-point Likert scale ranging from 0 (never) to 4 (always) to indicate how often they engaged in the safe food-handling behaviour.[Baseline, two-weeks following intervention. ];Behaviour 3 - reheating food until it is steaming hot throughout: Participants were asked how often they performed this behaviour using a five-point Likert scale ranging from 0 (never) to 4 (always) to indicate how often they engaged in the safe food-handling behaviour.[Baseline, two-weeks following intervention. ]