Food Safety Knowledge and Eating Behaviors in Low Income Adults Participating in SNAP-Ed Nutrition Education in DC Farmers Markets (P04-084-19)

Abstract Objectives Farmers Markets are a valuable source of affordable quality foods for Supplemental Nutrition Assistance Program (SNAP) recipients. However, according to a study in the American Journal of Agricultural Economics, farmers markets increase the number of foodborne illnesses. Low-income individuals are at the highest risk of foodborne illnesses and is thought to be related to poor food safety knowledge and limited food preparation skills. Reduced produce consumption has also been indicated in low-income populations. Produce is a major source of foodborne illnesses. Therefore, in addition to increasing access to produce, efforts must be made to ensure that consumers practice proper food safety. The purposes of this study were to 1) assess the food safety knowledge of farmers-market consumers in low-income neighborhoods, 2) their likelihood to use food assistance benefits, 3) consume produce and 4) cook a recipe provided by a SNAP-Ed program. Methods In 2018, the University of the District of Columbia (UDC) SNAP-Ed nutrition educators delivered nutrition and food safety education in 17 DC Farmers Markets located in low-income communities. 822 subjects completed a 3 question post-assessment on eating behaviors and of those, 669 participated in an additional 2 question survey on food safety. Results The results show that after the education, 99.0% plan on eating more produce; 95.6% of participants plan to cook the provided recipe; and 92.7% will use SNAP, WIC, Produce Plus or Farmers’ Market Nutrition Program benefits at the Farmers’ Market that day. Additionally, 92.8% think that contamination of food by germs is a serious food safety problem, and 94.3% wash or rinse fresh produce purchased at the Farmers’ Market prior to consumption. Conclusions Majority of low-income farmers market participants had general food safety knowledge and planned on consuming more produce, use food assistance benefits and try a new recipe. Further research is necessary to assess food safety knowledge of other domains and identify the impact of SNAP-Ed food safety education on behavior change. Funding Sources This project was funded through money appropriated by Congress through the Nutrition Education and Obesity Prevention Grant Program in the Healthy, Hunger-Free Kids Act of 2010 to states for evidence-based nutrition education and obesity prevention interventions and projects. Supporting Tables, Images and/or Graphs

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Impact of SNAP-Ed Food Safety Intervention in DC Preschoolers (P04-085-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz051.p04-085-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Charanya Sundar ◽

Lillie Monroe-Lord ◽

Ana Laura Vasquez Quino ◽

Helen Naylor ◽

Paul Brown ◽

...

Keyword(s):

Food Safety ◽

Nutrition Education ◽

Obesity Prevention ◽

Low Income ◽

Positive Change ◽

Foodborne Illness ◽

Safety Education ◽

Food Safety Education ◽

Safety Risks ◽

Safety Knowledge

Abstract Objectives According to the CDC's national foodborne illness surveillance system, children are disproportionally affected by foodborne illnesses: those under the age of 15 years account for approximately half of all cases. These diseases can result in short- and long-term health consequences and even death. Children from low-income families face greater food safety risks. This can be a result of poor nutrition, increased exposure to food safety risks, and reduced access to health care. Understanding food safety knowledge and properly practicing food safety behavior is important in preventing foodborne illness. Supplemental Nutrition Assistance Program Education (SNAP-Ed) provides food safety skills to at-risk youth. This study examines the program's impact on increasing food safety knowledge at the preschool level. Methods In October of 2017, the University of the District of Columbia (UDC) SNAP-Ed nutrition educators implemented food safety education in 91 classrooms from 21 different elementary schools and child development centers located in low-income areas in Washington, D.C. During program implementation, 1232 children completed a two-question pre- and post-assessment to measure changes in food safety knowledge: •1: Raise your hand if you agree that we need to wash our hands for at least 20 seconds.•2: Raise your hand if you agree that we should wash our hands every time before we eat. Results UDC SNAP-Ed observed a positive change in both questions. Initially, only 307 students (25%) correctly answered question one. After the intervention, 97% answered correctly, resulting in a positive change of 72% or 890 students. Before the intervention, only 341 students (28%) correctly answered the second question. After the intervention, 1191 (97%) answered correctly, resulting in a positive change of 70% or 850 students. Conclusions SNAP-Ed Nutrition education positively impacted preschool students’ knowledge of food safety practices. Further research is necessary to understand the implementation of food safety techniques following food safety education intervention. Funding Sources This project was funded through money appropriated by Congress through the Nutrition Education and Obesity Prevention Grant Program in the Healthy, Hunger-Free Kids Act of 2010 to states for evidence-based nutrition education and obesity prevention interventions and projects. Supporting Tables, Images and/or Graphs

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Food Safety Knowledge of Consumers and the Microbiological and Temperature Status of Their Refrigerators

Journal of Food Protection ◽

10.4315/0362-028x-68.7.1421 ◽

2005 ◽

Vol 68 (7) ◽

pp. 1421-1430 ◽

Cited By ~ 165

Author(s):

J. KENNEDY ◽

V. JACKSON ◽

I. S. BLAIR ◽

D. A. McDOWELL ◽

C. COWAN ◽

...

Keyword(s):

Food Safety ◽

Bacterial Contamination ◽

Total Coliform ◽

Safety Education ◽

Food Safety Education ◽

E Coli ◽

Knowledge Questionnaire ◽

Survey Results ◽

Food Safety Risk ◽

Safety Knowledge

The objectives of this study were to examine domestic food safety knowledge levels of consumers, establish the levels and incidence of bacterial contamination and operational temperatures in domestic refrigerators, and identify areas in which consumer food safety education is necessary in Ireland. A food safety knowledge questionnaire applied to a representative sample of households (n = 1,020) throughout the island of Ireland found the gaps in consumer food safety knowledge. Analysis of swab samples (n = 900) recovered from the domestic refrigerators in these households showed average total viable counts of 7.1 log CFU/cm2 and average total coliform counts of 4.0 log CFU/cm2. Analysis of swab samples also detected the incidence of Staphylococcus aureus (41%), Escherichia coli (6%), Salmonella enterica (7%), Listeria monocytogenes (6%), and Yersinia enterocolitica (2%). Campylobacter jejuni and E. coli O157:H7 were not detected in domestic refrigerators. The temperature profiles of a subset of the sampled refrigerators (100) were monitored for 72 h, and 59% were found to operate, on average, at temperatures above the recommended 5°C. Knowledge and temperature survey results varied considerably, but consumers who scored better in terms of basic food safety knowledge had reduced levels of bacterial contamination in their refrigerators and reported a reduced incidence of food-associated illnesses. This study confirms the effect of basic food hygiene knowledge on hygienic practice and identifies specific areas for emphasis in the development and delivery of effective food safety risk communication messages to consumers.

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Food Safety Knowledge and Behaviors of Women, Infant, and Children (WIC) Program Participants in the United States

Journal of Food Protection ◽

10.4315/0362-028x-71.8.1651 ◽

2008 ◽

Vol 71 (8) ◽

pp. 1651-1658 ◽

Cited By ~ 21

Author(s):

JUNEHEE KWON ◽

AMBER N. S. WILSON ◽

CAROLYN BEDNAR ◽

LISA KENNON

Keyword(s):

United States ◽

Food Safety ◽

Ethnic Groups ◽

Foodborne Pathogens ◽

Low Income ◽

Safety Information ◽

The United States ◽

Foodborne Illnesses ◽

Chi Square ◽

Safety Knowledge

Although the incidence of foodborne illnesses has declined, thousands of cases are still reported in the United States. In conjunction with industry efforts to reduce foodborne pathogens, consumers play an important role in decreasing foodborne illnesses. To assess food safety knowledge and food handling behaviors of low-income, high-risk populations, a study was conducted with participants of the Special Supplemental Food Program for Women, Infants, and Children (WIC). A survey was conducted with 1,598 clients from 87 WIC agencies nationwide. Descriptive statistics, chi-square analyses, t tests, and analyses of variance were calculated. A majority of respondents received food safety information from WIC (78.7%), family (63.1%), and television (60.7%). Most respondents recognized the necessity for washing and sanitizing cutting boards and utensils (94.3%), but only 66.1% knew the correct ways to sanitize. Using a thermometer to ensure doneness of meat was least recognized (23.7%) and used by even fewer respondents (7.7%). The majority (77.4%) used color of meat and/or juices when checking the doneness of ground beef items. Over half of the respondents (58.4%) used acceptable thawing methods, but many thawed frozen meats on the counter (21.0%) or in a sink filled with water (20.6%). There were significant differences in thawing methods, overall knowledge scores, and overall behavior scores among different racial and ethnic groups. White respondents had higher knowledge scores than did Hispanics, and blacks had lower behavior scores than did individuals in the other racial and ethnic groups. Results of the study suggested the need for food safety education for low-income consumers and different messages to be delivered to specific demographic groups.

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SURVEY OF FOOD SAFETY EDUCATION NEEDS FOR LOW-INCOME CONSUMERS

Journal of the American Dietetic Association ◽

10.1016/s0002-8223(08)70179-2 ◽

2003 ◽

Vol 103 ◽

pp. 111-112 ◽

Cited By ~ 1

Author(s):

C. Bednar ◽

J Kwon ◽

M. Baker ◽

L. Kennon

Keyword(s):

Food Safety ◽

Low Income ◽

Safety Education ◽

Food Safety Education ◽

Education Needs ◽

Low Income Consumers

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A Systematic Literature Review of Assessing the Level of Food Safety Knowledge Among Food Handlers in Malaysia

10.4018/978-1-7998-7415-7.ch007 ◽

2022 ◽

pp. 151-171

Author(s):

Genevie Eleanor Ruby ◽

Ungku Fatimah Ungku Zainal Abidin

Keyword(s):

Systematic Review ◽

Food Safety ◽

Literature Review ◽

Systematic Reviews ◽

Food Handlers ◽

Safety Education ◽

Food Safety Education ◽

Food Borne ◽

Meta Analyses ◽

Safety Knowledge

Being knowledgeable about food safety is one of the strategies to address food-borne diseases (FBD). The systematic review was focuses on food safety knowledge and the respective interventions. Generally, numerous relevant studies have been done to determine the level of food safety knowledge among food handlers, but studies from a Malaysian perspective were limited. Therefore, the present study reviewed a number of previous studies regarding level of food safety knowledge and type of interventions that have been done among various categories of food handlers in Malaysia. For the review purpose, preferred reporting items for systematic reviews and meta-analyses (PRISMA) was adopted based on Science Direct, Scopus, and Google Scholar databases. A total of 22 resulted from the searching and were analyzed systematically. The review of food safety knowledge was divided into three themes consisting of food handlers at premises, consumers, and students. The results of this review have identified the knowledge gap of food handlers, and the authors provide recommendations for future food safety education.

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Food Safety Practices among Pregnant Women and Mothers in the Women, Infants, and Children Program, Miami, Florida

Journal of Food Protection ◽

10.4315/0362-028x-70.5.1230 ◽

2007 ◽

Vol 70 (5) ◽

pp. 1230-1237 ◽

Cited By ~ 21

Author(s):

MARY JO TREPKA ◽

FREDERICK L. NEWMAN ◽

ZISCA DIXON ◽

FATMA G. HUFFMAN

Keyword(s):

Food Safety ◽

Pregnant Women ◽

Infants And Children ◽

Safety Education ◽

Foodborne Illnesses ◽

Safety Practices ◽

Food Safety Education ◽

First Child ◽

Handling Practices ◽

Food Handling Practices

Pregnant women and infants are two groups at the highest risk of severe outcomes from foodborne illnesses. We surveyed adult clients of a Women, Infants, and Children (WIC) clinic serving predominately African Americans in inner-city Miami, Florida, to assess food safety practices. Eligible and consenting women completed a 23-item self-administered survey with questions concerning food handling practices around the Partnership for Food Safety Education's Fight BAC! campaign constructs of “clean,” “separate” (not cross-contaminated), “cook,” and “chill.” Of 342 eligible clients, 299 (87.4%) consented to participate. In general, the clients' food safety practices were most problematic in the cook and chill constructs. Using a cooking thermometer, refrigerating foods within 2 h, and thawing them safely were the least commonly reported safe practices. Women who were pregnant with their first child had the lowest food safety practice scores. Of the 62 pregnant participants, 32 (51.6%) reported eating hot dogs or deli meats without first reheating them some of the time or more often, and 22 (35.5%) reported eating soft cheeses and blue-veined cheeses some of the time or more often, putting the women at risk of listeriosis. Although all women in the WIC program could benefit from food safety education, these findings indicate that women during their first pregnancy should especially be targeted for food safety education.

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Consumer Food-Handling Behaviors Associated with Prevention of 13 Foodborne Illnesses

Journal of Food Protection ◽

10.4315/0362-028x-66.10.1893 ◽

2003 ◽

Vol 66 (10) ◽

pp. 1893-1899 ◽

Cited By ~ 63

Author(s):

VIRGINIA N. HILLERS ◽

LYDIA MEDEIROS ◽

PATRICIA KENDALL ◽

GANG CHEN ◽

STEVE DiMASCOLA

Keyword(s):

Food Safety ◽

Foodborne Pathogens ◽

Delphi Technique ◽

Food Microbiology ◽

Escherichia Coli O157 ◽

Safety Education ◽

Foodborne Illnesses ◽

Food Handling ◽

Secondary Importance ◽

Food Safety Education

To be effective in reducing the incidence of foodborne illness, consumers and food safety educators need information about behaviors that will decrease exposure to foodborne pathogens. A four-round Delphi technique was used to survey nationally recognized experts in food microbiology, epidemiology, food safety education, and food safety policy with the aim of identifying and ranking food-handling and consumption behaviors associated with 13 major foodborne pathogens. The food safety experts ranked behaviors related to keeping foods at safe temperatures as of primary importance in preventing illness caused by Bacillus cereus and Clostridium perfringens and of secondary importance in preventing illness caused by Staphylococcus aureus. The use of a thermometer to cook foods adequately was ranked as of primary importance for the prevention of illness caused by Campylobacter jejuni, Salmonella species, Escherichia coli O157:H7, Toxoplasma gondii, and Yersinia enterocolitica, with the avoidance of cross-contamination being ranked as of secondary importance for most of these pathogens. Hand washing was the top-ranked behavior for the prevention of shigellosis. The avoidance of certain foods that are likely to be contaminated was the top-ranked behavior for the prevention of illnesses caused by Listeria monocytogenes, Noroviruses, and Vibrio species. The expert panel's ranking of behaviors for the reduction of the risk of illness caused by major foodborne pathogens can enable consumers to make informed choices about food consumption and handling behaviors and can guide food safety educators in prioritizing their educational efforts.

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Food Safety Challenges and Barriers in Southern United States Farmers Markets

Foods ◽

10.3390/foods9010012 ◽

2019 ◽

Vol 9 (1) ◽

pp. 12 ◽

Cited By ~ 2

Author(s):

Zahra H. Mohammad ◽

Heyao Yu ◽

Jack A. Neal ◽

Kristen E. Gibson ◽

Sujata A. Sirsat

Keyword(s):

Food Safety ◽

Safety Training ◽

Farmers Markets ◽

Farmers Market ◽

Safety Practices ◽

The Past ◽

Food Safety Training ◽

Increasing Trend ◽

Safety Knowledge ◽

Safety Guidelines

Purchasing fresh and local produce at farmers markets has seen an increasing trend over the past decade. However, with this rise in popularity food safety challenges need to be recognized and addressed. Farmers market managers play a significant role in ensuring that vendors implement food safety practices at the market. Thus, this study investigated the food safety perceptions of farmers markets managers and vendors in Texas and Arkansas. A total of 123 participants were surveyed, including 38 managers and 85 vendors. The survey included a series of questions to determine gaps in vendor and manager food safety knowledge as well as the barriers and factors that prevent the implementation of relevant food safety practices. The results indicate that a lack of facilities, equipment, and resources containing food safety guidelines specific to farmers markets were the major barriers to the implementation of food safety practices. In addition, only 36.7% of participants had formal food safety training (e.g., ServSafe) and approximately 50% of the market managers provided food safety materials to their vendors. Overall, these data suggest that the development of farmers market-specific training programs to enhance food safety behaviors and practices in farmers markets would be beneficial to stakeholders.

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Development and Evaluation of a Computer Detective Game for Microbial Food Safety Education

Journal of Educational Computing Research ◽

10.1177/0735633120924924 ◽

2020 ◽

Vol 58 (6) ◽

pp. 1144-1160

Author(s):

Hsien-Sheng Hsiao ◽

Fu-Hsing Tsai ◽

I-Ying Hsu

Keyword(s):

High School Students ◽

Food Safety ◽

Food Poisoning ◽

Safety Education ◽

Game Based Learning ◽

School Students ◽

Food Safety Education ◽

Research Findings ◽

Safety Knowledge

Past studies have suggested that young people lack knowledge regarding food safety, and that food safety education is appropriate for integration into science education since it often involves science knowledge. Thus, this study combined the methods of inquiry-based and game-based learning to develop a computer detective game, called the Poison Riddle, that makes students actively explore food safety knowledge through playing the role of a science detective to solve a task related to food poisoning at home in a virtual world. To evaluate the learning effectiveness of this game, 109 high school students were selected as the research participants. The research findings indicated that this game could help students improve their microbial food safety knowledge. Most students had positive participation perception and gaming behaviors related to the game. In addition, the analysis indicated that the students who successfully solved the game task gained more positive gaming behaviors, food safety knowledge, and significant sequential behaviors compared to those who were unsuccessful in solving the game task.

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