The Analytical Zen Podcast
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The Analytical Zen Podcast
Using Smart Devices in Your Kitchen: Are Phones and Tablets a Recipe for Contamination?
Can smartphones contribute to food safety risks in home kitchens? Join Dr. Mairead McCann from SafeFood as she examines the role of smart devices in household food safety. Drawing on research conducted by Queen's University Belfast and commissioned by SafeFood, Dr. McCann provides evidence-based insights into how technology, integral to modern cooking routines, may introduce foodborne hazards.
This study investigates the potential for smartphones and similar devices to act as vectors for pathogenic bacteria, particularly in light of increased home cooking during the COVID-19 pandemic. Incorporating data from the European Food Safety Authority and the Food Standards Agency UK, Dr. McCann highlights key findings that reveal discrepancies between perceived and actual food safety practices.
The discussion addresses the methodologies used in the study, identifies common risks associated with smart devices in food preparation and suggests strategies to mitigate these hazards. Learn how small changes in device hygiene and kitchen practices can significantly reduce the risk of foodborne illnesses in the digital age.
Welcome to the Analytical Zen Podcast, where we delve into the minds of leading scientists and professionals. I'm your host, jolen M Dowling. What should you expect in the Analytical Zen Podcast? Well, we'll dive into cutting edge research and topics that inspire curiosity, the latest in forensic and clinical toxicology pursuits, and engaging conversations and perspectives from disciplines outside of these fields. Today, we're diving into a fascinating topic from a discipline outside of forensic and clinical toxicology. We're looking at the use of smart devices in the kitchen and the hidden food safety risks that they pose.
Dr Dowling:Think about how often you use a smartphone or tablet while preparing meals. From following recipes to setting timers, these devices have become a regular kitchen companion but have you ever considered the risks that might be brought into the kitchen as a result? Joining us to discuss findings from a recent study is Dr Mairead McCann, Technical Executive at Safe Food. Safe Food is an all-island food safety promotion board established to improve food safety and nutrition standards. Their initiatives often focus on educating the public about food hygiene, foodborne illnesses and healthy eating make them a key player in promoting food safety across the island of Ireland. Safe Food commissioned this research study which was led by Queen's University Belfast in Northern Ireland and it examines how consumers across the island of Ireland use smart devices in the kitchen and the potential food safety risks involved. Smart devices in the kitchen and the potential food safety risks involved. So I'd like to welcome to the Analytical Zen podcast Dr Mairead McCann.
Dr McCann:Welcome, Mairead. Thank you, Geraldine. I'm glad to be here. This is an important topic, as I suppose research shows that the domestic kitchen is considered a high-risk area where consumers can be exposed to a broad diversity of bacteria and viruses, some of which are harmful and these are brought in by food like raw meat and poultry and or fruit and vegetables.
Dr Dowling:Mairead, that's quite concerning. What do the statistics say about foodborne diseases in the home?
Dr McCann:Well Geraldine, the European Food Safety Authority, reported that over 36% of foodborne disease occur in the home environment. Another study a review by the Food Standards Agency in the UK in 2018, indicated that up to 64% of foodborne illness in the EU originates in the home environment and I suppose many studies show a clear connection between foodborne disease and the home environment but despite this, most people think that their home is an unlikely source of food borne disease. There is often a disconnect between what people believe they do, what they know about food safety and what they actually do in practice.
Dr Dowling:That's very interesting, Mairead, and I guess, with the rise in technology, how has that impacted cooking habits?
Dr McCann:Yeah, people are using technology more than ever, especially since the COVID-19 pandemic. I suppose this boosted the use of digital tools and cooking at home. In the kitchen, smart devices are used for a variety of reasons, like finding and following recipes, watching cooking tutorials and sharing on social media. People use them for tracking calories or setting timers, so I suppose there's lots of uses for digital devices in the kitchen, I suppose. However, though we know, in healthcare settings, several studies have shown that mobile devices can be a vehicle for cross-contamination of pathogenic bacteria, but we know that there's very little information available on the domestic setting.
Dr Dowling:Mariread, that's fascinating, the rise in the use of digital devices in the kitchen. What was the main goal of your project?
Dr McCann:Well, I suppose, taking this all into consideration, the aim of this project was to learn how people use smart devices in their kitchen and identify if there's any food safety risks. I suppose the primary goal was to gather information on how these devices are used at home and see if people's habits using them might affect food safety.
Dr Dowling:Mairead, that sounds like a comprehensive approach. What methods did the research team use to gather data for the project?
Dr McCann:Well, firstly, to get a full picture of how people use smart devices in the kitchen, the research team began with a thorough review of existing research, with the aim of identifying any research gaps or knowledge gaps. Then the research team set up an in-kitchen observational study where 51 participants were asked to prepare a high-risk meal. In this case, it was chicken goujons, and so participants were handling high-risk ingredients like raw chicken and raw eggs while following a recipe on a previously disinfected tablet device. I suppose the research team didn't ask participants to change their usual habits, so we could see exactly how often they touched their devices, whether they remembered to wash their hands and if they were aware of any contamination risks that come with using smart devices while they're cooking.
Dr Dowling:Where that makes sense. It is essential to observe natural behaviour. What else did you do to understand the risks involved?
Dr McCann:I suppose we also wanted to understand the risks of contamination on a microbiological level. So, in addition to observing behaviour, the research team ran a validation study to investigate the persistence of foodborne pathogens on smart device screens over time, and this part of the study also tested the effectiveness of a recommended disinfection method, which was cleaning screens with 70% alcohol wipes. Finally, we conducted focus groups and ran an online survey to gauge consumers' attitudes and awareness. We, I suppose, wanted to explore how people perceive food safety risks with smart devices, how aware they are of these risks and what they're actually doing in practice and the mix of methods gave us a well-rounded view of both people's behaviours and perceptions around using these devices in their kitchen.
Dr Dowling:Great, it sounds like a critical piece of research for society. Now let's take a breakdown of the key results of your study.
Dr McCann:Well. The results showed that the use of smart devices during meal preparation is common on the island of Ireland, with smartphones being the most popular device. The observation study showed that, on average, participants touch their smart device screens almost six times while cooking.
Dr Dowling:Great, that's quite a few interactions. Did the study show how long certain bacteria can survive on these devices?
Dr McCann:Yeah, the study showed that food poisoning bacteria like Salmonella and E. coli can actually survive on a smart device screen for more than 24 hours, which will obviously pose a significant risk if these devices aren't cleaned regularly. And if you think of what you would be doing with your smart device after this 24 hour period, for example, vulnerable people in your household could be using it, such as young children or elderly parents, who are more obviously vulnerable to food poisoning. So that is something that needs to be considered when cooking with your smart device.
Dr Dowling:Wait, that's alarming. What did your researcher note about hand washing habits and are there any actual signs of contamination found on the devices themselves?
Dr McCann:During the cooking study, participants didn't wash their hands after touching raw chicken before interacting with their smart device which obviously will increase the risk of contamination and in fact, we discovered that Enterobacteriaceae was present on six percent of the pre-cleaned tablet surfaces which clearly showed cross-contamination occur during the cooking activities.
Dr Dowling:Mairead. So it's clear, then, that using smart devices without proper hygiene practices can contribute to contamination but did the participants seem aware of these risks?
Dr McCann:Geraldine, interestingly, most participants didn't perceive a high risk from their devices. They felt that using a phone or a tablet in the kitchen was a low risk for food poisoning and many weren't aware of the contamination potential. I suppose this gap in perception is one area that Safe Food is hoping to address with our consumer advice.
Dr Dowling:Mairead, could you share some of the new Safe food recommendations for safety using smart devices in the kitchen.
Dr McCann:Certainly, Geraldine. Safe food now advises that people wash their hands thoroughly before and between handling high risk ingredients like raw meat and poultry. We also recommend disinfecting your smart device with antibacterial wipes containing at least 70% alcohol before and after cooking and we recommend doing this following your manufacturer's instructions. And, of course, keeping all your surfaces clean while you're cooking is essential.
Dr Dowling:Mairead, that's great advice. It sounds like small changes could make a really big difference. Where can listeners find the full advice and the detailed research findings?
Dr McCann:The Food Report on Safe Foods Consumer Advice is available on our website at safefood. net. We're also sharing tips across our social media channels, so keep an eye out for food safety advice. To help make smart device use in the kitchen safer.
Dr Dowling:Great. Thank you so much. You've given us a lot to think about and I'm sure our listeners will be checking their hygiene habits next time they reach for a smartphone in the kitchen.
Dr McCann:Thank you, Geraldine. It's great to share the findings. Just a few small steps can help everyone use technology safely while cooking and that's a wrap for our episode today on the Analytical Zen Podcast.
Dr Dowling:Thank you to Dr Mairead McCann for joining us and shedding light on this everyday food safety issue. Tune in next time as we explore another captivating topic that goes beyond the ordinary and stay curious.