Trends in Ownership and Usage of Food Thermometers in the United States, 1998 through 2010

2012 ◽  
Vol 75 (3) ◽  
pp. 556-562 ◽  
Author(s):  
AMY M. LANDO ◽  
CARY C. CHEN
Keyword(s):  
United States ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
Sample Selection ◽  
College Education ◽  
The United States ◽  
Food Type ◽  
Probit Regression ◽  
Safety Attitudes ◽  
Safety Research

Food safety research has shown that the use of a food thermometer is the best way to ensure that meat, poultry, and other foods reach an internal temperature sufficient to destroy foodborne pathogens. The 1998, 2001, 2006, and 2010 Food Safety Surveys were used to analyze changes in food thermometer ownership and usage for roasts, chicken parts, and hamburgers in the United States. A probit regression model was used to evaluate differing trends in ownership across demographic subgroups, and probit models with sample selection were used to evaluate differing trends in food thermometer usage for roasts, chicken parts, and hamburgers. The Food Safety Surveys are nationally representative telephone surveys tracking consumers' food safety attitudes and behaviors. Findings from these surveys indicate that the percentage of consumers who own food thermometers has increased from 49% in 1998 to 70% in 2010 (P < 0.05). The use of food thermometers has also increased over this time period but varies by food type. Of those who own food thermometers, a higher percentage reported using thermometers for roasts (76% in 1998 and 82% in 2010, P < 0.05) than for chicken parts (33% in 1998 and 53% in 2010, P < 0.05) and hamburgers (14% in 1998 and 23% in 2010, P < 0.05). The results also show that men, non-Hispanic whites, those with some college education or higher, those with higher incomes, and those 65 years and older were more likely to own food thermometers. After controlling for food thermometer ownership, those aged 18 to 29 years were more likely to use a food thermometer for roasts and chicken parts than those aged 65 to 101 years. The results suggest that educational programs encouraging food thermometer usage should focus first on food thermometer ownership.

Ground Beef Consumption Patterns in the United States, FoodNet, 2006 through 2007

2012 ◽  
Vol 75 (2) ◽  
pp. 341-346 ◽  
Author(s):  
ETHEL V. TAYLOR ◽  
KRISTIN G. HOLT ◽  
BARBARA E. MAHON ◽  
TRACY AYERS ◽  
DAWN NORTON ◽  
...  
Keyword(s):  
United States ◽  
Foodborne Pathogens ◽  
College Education ◽  
Ground Beef ◽  
The United States ◽  
High Rate ◽  
Foodborne Illnesses ◽  
Beef Patties ◽  
Uremic Syndrome ◽  
Using Data

Infection resulting from foodborne pathogens, including Escherichia coli O157:H7, is often associated with consumption of raw or undercooked ground beef. However, little is known about the frequency of ground beef consumption in the general population. The objective of this study was to describe patterns of self-reported ground beef and pink ground beef consumption using data from the 2006 through 2007 FoodNet Population Survey. From 1 July 2006 until 30 June 2007, residents of 10 FoodNet sites were contacted by telephone and asked about foods consumed within the previous week. The survey included questions regarding consumption of ground beef patties both inside and outside the home, the consumption of pink ground beef patties and other types of ground beef inside the home, and consumption of ground beef outside the home. Of 8,543 survey respondents, 75.3% reported consuming some type of ground beef in the home. Of respondents who ate ground beef patties in the home, 18.0% reported consuming pink ground beef. Consumption of ground beef was reported most frequently among men, persons with incomes from $40,000 to $75,000 per year, and persons with a high school or college education. Ground beef consumption was least often reported in adults ≥65 years of age. Men and persons with a graduate level education most commonly reported eating pink ground beef in the home. Reported consumption of ground beef and pink ground beef did not differ by season. Ground beef is a frequently consumed food item in the United States, and rates of consumption of pink ground beef have changed little since previous studies. The high rate of consumption of beef that has not been cooked sufficiently to kill pathogens makes pasteurization of ground beef an important consideration, especially for those individuals at high risk of complications from foodborne illnesses such as hemolytic uremic syndrome.

Risk of Foodborne Illness from Pet Food: Assessing Pet Owners' Knowledge, Behavior, and Risk Perception

2020 ◽  
Vol 83 (11) ◽  
pp. 1998-2007
Author(s):  
MERLYN THOMAS ◽  
YAOHUA FENG
Keyword(s):  
United States ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
The United States ◽  
Pet Food ◽  
Food Handling ◽  
Pet Owners ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

ABSTRACT Pet food has been identified as a source of pathogenic bacteria, including Salmonella and Escherichia coli. A recent outbreak linked to Salmonella-contaminated pet treats infected >150 people in the United States. The mechanism by which contaminated pet food leads to human illness has not been explicated, and pet owners' food safety knowledge and their pet food handling practices have not been reported. This study was conducted to evaluate pet owners' food safety knowledge and pet food handling practices through an online consumer survey. The survey consisted of 62 questions and assessed (i) owners' food safety knowledge and pet food handling practices; (ii) owners' interaction with pets; and (iii) owners' risk perception related to their own health, their children's health, and their pets' health. The survey was pilot tested among 59 pet owners before distribution to a national consumer panel managed by Qualtrics XM (Provo, UT). All participants (n = 1,040) were dog and/or cat owners in the United States. Almost all pet owners (93%) interacted with their pets, and most cuddled, allowed their pets to lick them, and slept with their pets. Less than one-third of pet owners washed their hands with soap after interacting with their pets. Over half (58%) of the owners reported washing their hands after feeding their pets. Most pet owners fed their pets dry pet food and dry pet treats. Some fed their pets raw meat or raw animal product diets because they believed these diets to be beneficial to the pet's overall health. Many owners (78%) were unaware of pet food recalls or outbreaks associated with foodborne pathogens. Less than 25% considered dry pet foods and treats as a potential source of foodborne pathogens. Pet owners were more concerned when seeing news about pets becoming ill from pet food and less concerned when seeing news about people becoming ill from pet food. The findings of this study indicated the need for consumer education about handling pet food. These results can help researchers develop more accurate risk assessment models and consumer education messages related to pet food handling. HIGHLIGHTS

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

2008 ◽  
Vol 71 (8) ◽  
pp. 1651-1658 ◽  
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.

A survey of Instagram users with asthma to evaluate the acceptability of a planned clinical trial intervention (Preprint)

2020 ◽  
Author(s):  
Kerry Spitzer ◽  
Brent Heineman ◽  
Marcella Jewell ◽  
Michael Moran ◽  
Peter Lindenauer
Keyword(s):  
United States ◽  
Social Media ◽  
Health Care Providers ◽  
College Education ◽  
The United States ◽  
Survey Study ◽  
Care Providers ◽  
Healthy Behaviors ◽  
Social Media Platforms ◽  
Hispanic White

BACKGROUND Asthma is a chronic lung disease that affects nearly 25 million individuals in the United States. There is a need for more research into the potential for health care providers to leverage existing social media platforms to improve healthy behaviors and support individuals living with chronic health conditions. OBJECTIVE In this study, we assess the willingness of Instagram users with poorly controlled asthma to participate in a pilot study that uses Instagram as a means of providing social and informational support. In addition, we explore the potential for adapting photovoice and digital storytelling to social media. METHODS A survey study of Instagram users living with asthma in the United States, between the ages of 18 to 40. RESULTS Over 3 weeks of recruitment, 457 individuals completed the pre-survey screener; 347 were excluded. Of the 110 people who were eligible and agreed to participate in the study, 82 completed the study survey. Respondents mean age was 21(SD = 5.3). Respondents were 56% female (n=46), 65% (n=53) non-Hispanic white, and 72% (n=59) had at least some college education. The majority of respondents (n = 66, 81%) indicated that they would be willing to participate in the study. CONCLUSIONS Among young-adult Instagram users with asthma there is substantial interest in participating in a study that uses Instagram to connect participants with peers and a health coach in order to share information about self-management of asthma and build social connection.

An Analysis of Tuna Recalls in the United States, 2002 through 2020

2021 ◽  
Author(s):  
Erika Rene Blickem ◽  
Jon W. Bell ◽  
Deborah Mona Baumgartel ◽  
John DeBeer
Keyword(s):  
United States ◽  
Food Safety ◽  
Hazard Analysis ◽  
The United States ◽  
Chemical Contamination ◽  
Treatment Groups ◽  
Critical Control Points ◽  
Fresh Frozen ◽  
Foreign Materials ◽  
Shelf Stable

This manuscript reviews 18 years of voluntary recalls for commercially sold tuna in the United States. This recall information is a valuable indicator of the failure to implement procedures for food safety. The voluntary recalls involve fresh, frozen, processed, hermetically sealed and retorted in a shelf stable pack (i.e., canned tuna), and formulated into other tuna products. The FDA regulations that regulate the capture, processing, transportation, and sale of raw and processed seafood are discussed. These regulations include the current Good Manufacturing Practices, the Food Modernization Act, the Emergency Permit Control, Low Acid Canned Foods, the Seafood Hazard Analysis and Critical Control Points, Food Labeling, and Sanitary Food Transportation. The importance of traceability and Food Safety Culture to successfully prevent or implement recalls is also discussed. The recalls themselves were separated into product treatment groups: uncooked, canned shelf-stable items, and using tuna as an ingredient. The recalls were further categorized and summarized by reason or cause, such as biological and chemical contamination, undeclared ingredients, under-processing, and foreign materials. The primary causes of recalls of the reviewed tuna products were, in order, Listeria monocytogenes , undeclared allergens, elevated histamine levels, and under-processing of retorted tuna items. The recalls for elevated levels of histamine primarily occurred in uncooked (raw) tuna. Recalls for Listeria sp. and undeclared allergens were considered to be primarily Class I recalls, while recalls for elevated levels of histamine and under-processing were almost always assigned to the less serious Class II designation.

Recent Declines in Breast-Feeding in the United States, 1984 Through 1989

PEDIATRICS ◽  
1991 ◽  
Vol 88 (4) ◽  
pp. 719-727 ◽  
Author(s):  
Alan S. Ryan ◽  
David Rush ◽  
Fritz W. Krieger ◽  
Gregory E. Lewandowski
Keyword(s):  
United States ◽  
Birth Weight ◽  
Breast Feeding ◽  
College Education ◽  
The United States ◽  
Sociodemographic Factors ◽  
Infants And Children ◽  
Supplemental Food ◽  
White Ethnicity ◽  
Breast Feed

Ongoing surveys performed by Ross Laboratories demonstrate recent declines both in the initiation of breast-feeding and continued breast-feeding at 6 months of age. Comparing rates in 1984 and 1989, the initiation of breast-feeding declined approximately 13% (from 59.7% to 52.2%), and there was a 24% decline in the rate of breast-feeding at 6 months of age (from 23.8% to 18.1%). The decline in breast-feeding was seen across all groups studied but was greater in some groups than in others. Logistic regression analysis indicates that white ethnicity, some college education, increased maternal age, and having an infant of normal birth weight were all positively associated with the likelihood of both initiating breast-feeding and continuing to breast-feed to at least 6 months of age. Women who were black and who were younger, no more than high school educated, enrolled in the Women, Infants and Children supplemental food program, working outside the home, not living in the western states, and who had an infant of low birth weight were less likely either to initiate breast-feeding or to be nursing when their children were 6 months of age. The factors influencing the decline in breast-feeding were not uniform. There were fewer sociodemograpahic factors associated with the decline in the initiation of breast-feeding than in the decline in prolonged breast-feeding. While the disparity between older and younger mothers in initiating breast-feeding increased, there was an offsetting trend as the disparity associated with parity decreased. The only other significantly changed relationship for initiation of breast-feeding was that the disparity associated with higher income increased significantly: the decline in the rates of breast-feeding among the less affluent was greater than among the more affluent. Many more sociodemographic factors were significantly associated with declines in breast-feeding at 6 months of age. The disparity between those mothers not employed and those employed increased (from an odds ratio of 1.65 in 1984 to 2.43 in 1989). The disparities associated with age and parity both increased over time: the rate of breast-feeding declined more steeply among younger and primiparous mothers than among older and multiparous mothers. Similarly, the declines were greater among those enrolled in the Women, Infants and Children program (compared with those not enrolled), those with less than a college education (compared with some college education), and those not residing in the western region of the United States (compared with those residing in the West). Educational efforts to promote breast-feeding are needed for all pregnant women and should be particularly directed toward the groups who have experienced the most rapid recent decline in the rates of breast-feeding.

scholarly journals Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration

2020 ◽  
Vol 83 (9) ◽  
pp. 1607-1618
Author(s):  
E. RICKAMER HOOVER ◽  
NICOLE HEDEEN ◽  
AMY FREELAND ◽  
ANITA KAMBHAMPATI ◽  
DANIEL DEWEY-MATTIA ◽  
...  
Keyword(s):  
United States ◽  
Food Safety ◽  
The United States ◽  
Safety Training ◽  
Foodborne Illness ◽  
Surveillance Systems ◽  
Safety Certification ◽  
Food Safety Training ◽  
Outbreak Size ◽  
Policies And Practices

ABSTRACT Norovirus is the leading cause of foodborne illness outbreaks in the United States, and restaurants are the most common setting of foodborne norovirus outbreaks. Therefore, prevention and control of restaurant-related foodborne norovirus outbreaks is critical to lowering the burden of foodborne illness in the United States. Data for 124 norovirus outbreaks and outbreak restaurants were obtained from Centers for Disease Control and Prevention surveillance systems and analyzed to identify relationships between restaurant characteristics and outbreak size and duration. Findings showed that restaurant characteristics, policies, and practices were linked with both outbreak size and outbreak duration. Compared with their counterparts, restaurants that had smaller outbreaks had the following characteristics: managers received food safety certification, managers and workers received food safety training, food workers wore gloves, and restaurants had cleaning policies. In addition, restaurants that provided food safety training to managers, served food items requiring less complex food preparation, and had fewer managers had shorter outbreaks compared with their counterparts. These findings suggest that restaurant characteristics play a role in norovirus outbreak prevention and intervention; therefore, implementing food safety training, policies, and practices likely reduces norovirus transmission, leading to smaller or shorter outbreaks. HIGHLIGHTS

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