In a five-year long, comprehensive study, the International Food Information Council Foundation has been tracking food-safety practices that different sectors of the U.S. population say they are following -- or not following -- since 2006. The results are published in the June issue of Food Protection Trends.

Somewhat ironically, because Americans have a greater sense of confidence in the safety of the food they eat, they take less safety precautions in the kitchen. "Interestingly, while past years' surveys indicate a decline in food-safety practices, such as using a food thermometer or even washing one's hands before preparing food, Americans perceive themselves as doing the best job when it comes to ensuring the safety of their food," said Marianne Smith-Edge, the senior vice president of Nutrition & Food Safety at the IFIC Foundation. "Perhaps because of the rising confidence level, people might not be so mindful of following food-safety practices.”

Although a new law called the Food Safety Modernization Act has been in effect since January 4, 2011, many people don’t know the details of what the law entails, and some are not aware that the law exists.

Nancy Donley, president of STOP Foodborne Illness, is trying to make people more aware. "Consumers just assume that the food they're buying is safe," she said. "People need to understand why they need to follow food-safety practices," she said. "The food industry and government don't want to alarm consumers by pointing out the possible consequences of not following them. But because of this, consumers are getting only half of the message."

According to the CDC, most instances of food-born illnesses occur in individuals’ homes rather than restaurants or manufacturing plants, yet the survey shows that 94% of people who responded think that the person preparing the food does the best job of ensuring its safety. Moreover, the respondents said that in the event of an illness outbreak – think: E. coli, listeria, or salmonella –accountability would go to the government and food manufacturers than to farmers, retailers, and consumers.

The survey results also showed that only approximately one-fourth of respondents used a thermometer when cooking meet to make sure that the food was cooked at the correct temperature to kill bacteria. Moreover, the results of the survey indicate that people will use microwave ovens to cook food without being aware of the wattage of the appliance and without following directions specifically.

 For more information about the results of the food safety survey, click here.