Food Handling Practices in the Era of COVID-19: A Mixed-Method Longitudinal Needs Assessment of Consumers in the United States.

ABSTRACT: At present, severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has not been shown to be transmitted through food. Even so, the coronavirus disease 2019 (COVID-19) pandemic has changed how consumers view food and food safety. This study assessed consumer food safety practices during the COVID-19 pandemic using (i) surveys and (ii) online focus group discussions. From April to August 2020, five waves of surveys were distributed to an online U.S. consumer panel and screened to include only primary food preparers and grocery shoppers. The online focus groups were conducted via WebEx from May to July 2020. Focus group participants were recruited from the first wave of survey respondents. Both survey respondents and focus group participants reported higher levels of hand washing in response to the pandemic. However, survey participants' anticipated levels of hand washing after the pandemic decreased; some focus group participants noted that human nature "kicking in" could lead to lower levels of hand hygiene practice. For each of the 5 months, the surveys reported increased produce washing, both with water only and with water plus soap. Most focus group participants mentioned using water to wash their produce, but some reported using soap and even vinegar to "kill" the virus. Since consumers were worried that SARS-CoV-2 could survive on food, they started to mishandle food to address these concerns. However, this study also reported an increase in food thermometer use during the pandemic. Social determinants like gender, income, education, and age may have also influenced changes in levels of practice throughout the pandemic. The COVID-19 pandemic drove consumers to practice proper and improper food safety practices, which may or may not continue after the pandemic. This study's findings provide timely information to guide future food safety education and communication during health crises and pandemics. Published 2021 by the International Association for Food Protection.