Gaps in Food Safety Professionals' Knowledge about Noroviruses

Noroviruses (NoVs) are the most common etiologic agents of endemic and epidemic foodborne disease in the United States. Food safety professionals play an important role in protecting the public from foodborne illness. A survey of food safety professionals (n = 314) was conducted to characterize their knowledge of NoVs and to identify gaps in this knowledge. To recruit individuals, 25 professional organizations promoted the survey via their Web sites, newsletters, and/or e-mail distribution lists. The survey used true or false and open-ended questions to assess knowledge about NoVs, including attribution, transmission, and prevention and control strategies, including food handling practices. The online survey was available from mid-October 2012 to mid-January 2013. Of the 314 respondents, 66.2% correctly identified NoVs as one of the three most common causes of foodborne disease in the United States. Only 5.4% of respondents correctly identified the three most common settings for NoV infections, and 65.0% of respondents had the misperception that cruise ships are one of the three most common settings. Seventeen respondents (5.4%) answered all 20 true-or-false questions correctly, 33 respondents (10.5%) answered at least 19 of the 20 questions correctly, and 186 respondents (65.0%) answered at least 15 of the 20 questions correctly (i.e., a score of 75% or higher). The content domain in which respondents had the most incorrect answers was food handling practices. Thirty-eight percent of respondents incorrectly responded that it is safe for restaurant workers infected with NoVs to handle packaged food, food equipment, and utensils. About half of respondents did not know the recommended sanitizing solution for eliminating NoVs from a contaminated surface. The survey findings identified several important gaps in food safety professionals' knowledge of NoVs. The study results will inform the development of a Web-based educational module on NoVs to improve efforts to prevent the spread of NoVs in retail and institutional food establishments.

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

Journal of Food Protection ◽

10.4315/jfp-20-108 ◽

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

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Consumer Food Handling in the Home: A Review of Food Safety Studies

Journal of Food Protection ◽

10.4315/0362-028x-66.1.130 ◽

2003 ◽

Vol 66 (1) ◽

pp. 130-161 ◽

Cited By ~ 430

Author(s):

ELIZABETH C. REDMOND ◽

CHRISTOPHER J. GRIFFITH

Keyword(s):

Food Safety ◽

Observational Studies ◽

The United States ◽

Food Preparation ◽

Foodborne Disease ◽

Food Handling ◽

Safety Studies ◽

Handling Practices ◽

Food Handling Practices ◽

Domestic Food

Epidemiological data from Europe, North America, Australia, and New Zealand indicate that a substantial proportion of foodborne disease is attributable to improper food preparation practices in consumers' homes. International concern about consumer food safety has prompted considerable research to evaluate domestic food-handling practices. The majority of consumer food safety studies in the last decade have been conducted in the United Kingdom and Northern Ireland (48%) and in the United States (42%). Surveys (questionnaires and interviews), the most frequent means of data collection, were used in 75% of the reviewed studies. Focus groups and observational studies have also been used. One consumer food safety study examined the relationship between pathogenic microbial contamination from raw chicken and observed food-handling behaviors, and the results of this study indicated extensive Campylobacter cross-contamination during food preparation sessions. Limited information about consumers' attitudes and intentions with regard to safe food-handling behaviors has been obtained, although a substantial amount of information about consumer knowledge and self-reported practices is available. Observation studies suggest that substantial numbers of consumers frequently implement unsafe food-handling practices. Knowledge, attitudes, intentions, and self-reported practices did not correspond to observed behaviors, suggesting that observational studies provide a more realistic indication of the food hygiene actions actually used in domestic food preparation. An improvement in consumer food-handling behavior is likely to reduce the risk and incidence of foodborne disease. The need for the development and implementation of food safety education strategies to improve specific food safety behaviors is reviewed in this paper.

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Poultry: the most common food in outbreaks with known pathogens, United States, 1998–2012

Epidemiology and Infection ◽

10.1017/s0950268816002375 ◽

2016 ◽

Vol 145 (2) ◽

pp. 316-325 ◽

Cited By ~ 31

Author(s):

S. J. CHAI ◽

D. COLE ◽

A. NISLER ◽

B. E. MAHON

Keyword(s):

United States ◽

The United States ◽

Food Handlers ◽

Food Handling ◽

Food Category ◽

Foodborne Outbreaks ◽

Handling Practices ◽

Safe Food ◽

Private Homes ◽

Food Handling Practices

SUMMARYAs poultry consumption continues to increase worldwide, and as the United States accounts for about one-third of all poultry exports globally, understanding factors leading to poultry-associated foodborne outbreaks in the United States has important implications for food safety. We analysed outbreaks reported to the United States’ Foodborne Disease Outbreak Surveillance System from 1998 to 2012 in which the implicated food or ingredient could be assigned to one food category. Of 1114 outbreaks, poultry was associated with 279 (25%), accounting for the highest number of outbreaks, illnesses, and hospitalizations, and the second highest number of deaths. Of the 149 poultry-associated outbreaks caused by a confirmed pathogen, Salmonella enterica (43%) and Clostridium perfringens (26%) were the most common pathogens. Restaurants were the most commonly reported location of food preparation (37% of poultry-associated outbreaks), followed by private homes (25%), and catering facilities (13%). The most commonly reported factors contributing to poultry-associated outbreaks were food-handling errors (64%) and inadequate cooking (53%). Effective measures to reduce poultry contamination, promote safe food-handling practices, and ensure food handlers do not work while ill could reduce poultry-associated outbreaks and illnesses.

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Food Safety Self-Reported Behaviors and Cognitions of Young Adults: Results of a National Study

Journal of Food Protection ◽

10.4315/0362-028x-70.8.1917 ◽

2007 ◽

Vol 70 (8) ◽

pp. 1917-1926 ◽

Cited By ~ 108

Author(s):

CAROL BYRD-BREDBENNER ◽

JACLYN MAURER ◽

VIRGINIA WHEATLEY ◽

DONALD SCHAFFNER ◽

CHRISTINE BRUHN ◽

...

Keyword(s):

Young Adults ◽

Food Safety ◽

Locus Of Control ◽

Food Sources ◽

National Study ◽

Foodborne Disease ◽

Food Handling ◽

Handling Practices ◽

Safe Food ◽

Food Handling Practices

With limited opportunities to learn safe food handling via observation, many young adults lack the knowledge needed to keep them safe from foodborne disease. It is important to reach young adults with food safety education because of their current and future roles as caregivers. With a nationwide online survey, the demographic characteristics, self-reported food handling and consumption behaviors, food safety beliefs, locus of control, self-efficacy, stage of change, and knowledge of young adults with education beyond high school (n = 4,343) were assessed. Young adults (mean age, 19.92 ± 1.67 SD) who participated were mainly female, white, never married, and freshmen or sophomores. Participants correctly answered 60% of the knowledge questions and were most knowledgeable about groups at greatest risk for foodborne disease and least knowledgeable about common food sources of foodborne disease pathogens. They reported less than optimal levels of safe food handling practices. Young adults generally had a limited intake of foods that increase the risk of foodborne disease, positive food safety beliefs, an internal food safety locus of control, and confidence in their ability to handle food safely, and they were contemplating an improvement in, or preparing to improve, their food handling practices. Females significantly outperformed males on nearly all study measures. Future food safety educational efforts should focus on increasing knowledge and propelling young adults into the action stage of safe food handling, especially males. Efforts to improve knowledge and, ultimately, food safety behaviors are essential to safeguard the health of these young adults and enable them to fulfill the role of protecting the health of their future families.

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Measurement of Perceived Interpersonal and Societal Anti-Muslim Discrimination in the United States

Assessment ◽

10.1177/1073191120973388 ◽

2020 ◽

pp. 107319112097338

Author(s):

Naheed Ahmed

Keyword(s):

United States ◽

Online Survey ◽

Qualitative Data ◽

High Reliability ◽

The United States ◽

Discrimination Index ◽

Muslim Americans ◽

Study Results ◽

Development And Validation ◽

Component Models

Background: Hate crimes against Muslim Americans have increased exponentially in the past 20 years, but there is currently no scale for measuring perceived anti-Muslim discrimination in the United States. To fill this gap, this study used a mixed-method approach to develop scales for measuring perceived anti-Muslim discrimination. Method: Qualitative data informed the development and validation of the 19-item Societal Anti-Muslim Discrimination Index and the 9-item Interpersonal Anti-Muslim Discrimination Index. Quantitative data ( N = 347) were collected from Muslim Americans using an online survey and used to assess the anti-Muslim indexes. Results: Qualitative data contributed to the refinement scale items. Quantitative results indicated one-component models and modest to high reliability of the Interpersonal Anti-Muslim Discrimination Index (.77) and Societal Anti-Muslim Discrimination Index (.88) scales. Discussion: Study results established the validity of these novel scales for measuring the distinct facets of anti-Muslim discrimination not captured by the Everyday Discrimination Index. These scales will facilitate research on anti-Muslim discrimination and the health implications of this form of religious-based discrimination.

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Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines

Foods ◽

10.3390/foods7080126 ◽

2018 ◽

Vol 7 (8) ◽

pp. 126 ◽

Cited By ~ 4

Author(s):

Edgar Chambers ◽

Sandria Godwin ◽

Taylor Terry

Keyword(s):

Food Safety ◽

Safety Information ◽

The United States ◽

Cooking Time ◽

United States Department ◽

Department Of Agriculture ◽

Us Government ◽

Specific Temperature ◽

Handling Practices ◽

Food Handling Practices

Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be safe when prepared. According to the United States Department of Agriculture (USDA), using a thermometer properly is the only way to accurately check for doneness of poultry. The objective of this study was to assess poultry recipes, including recipes for whole birds and poultry parts, to determine if food safety information concerning thermometer use was included within the recipe. Poultry recipes (n = 474) were collected from 217 cookbooks, 28 magazines, 59 websites, and seven blogs. Approximately 33.5% of the recipes contained a specific temperature for doneness, with 73% of those cooked to ≥165 °F/74 °C, as recommended by USDA. Ninety-four percent of recipes used cooking time and about half of the recipes used visual measurements, such as color or juices running clear, to determine doneness. This study showed that most recipes do not contain appropriate information to assure safe cooking of poultry by consumers. Modifying recipes by adding food safety information, such as thermometer use and proper temperatures, could increase the use of proper food preparation behaviors by consumers.

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An Investigation Into How Far Do Residents Adopt Measures to Reduce Microbial Hazards During Food Handling

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.5.1.02 ◽

2017 ◽

Vol 5 (1) ◽

pp. 06-14

Author(s):

Rajesh Jeewon ◽

Seerauj Nouvishika ◽

Dauharry Kumar ◽

Ahinsa Jheelan-Ramchandur

Keyword(s):

Food Safety ◽

Current Knowledge ◽

Critical Role ◽

Basic Knowledge ◽

Personal Hygiene ◽

Food Hygiene ◽

Food Handling ◽

Handling Practices ◽

Food Handling Practices ◽

The Impact

Foodborne diseases have always been linked to numerous food manufacturing elements and home practices of purchasers and the latter does play a critical role in disease prevention. Consumers have the ultimate responsibility for handling and storing food safely and take adequate safety precautions when preparing and consuming food at home to avoid health related problems associated with microbial hazards. The objectives of this survey were to evaluate current knowledge of consumers pertaining to food hygiene and food safety concepts as well as to assess food handling practices that residents adopt to reduce microbial hazards in the domestic environment. A sample of 300 Mauritian residents were selected to participate in a questionnaire based survey. Questions in the questionnaire were based on hygienic practices with respect to food handling, food safety and personal hygiene. SPSS (Statistical Package for Social Sciences) was used to analyze the results and Microsoft excel was used to generate pie charts, and bar charts. The results obtained demonstrated that the level of knowledge pertaining to food safety and food hygiene and how to reduce microbial hazards were above average. Majority of the residents were knowledgeable about major aspects related to proper food handling behaviors but need more education pertaining to the use of thermometers to check for food temperature. The nature of the risk, personal and environmental factors (psychological, demographic and socio-economic factors, cultural and economic) were found to be the factors affecting food safety behaviors among consumers. Consumers can become more motivated to improve their behaviors if they are made aware of the impact of risky practices. Although, most consumers had basic knowledge pertaining to food safety, food hygiene and food handling practices, it is important to continually inform consumers about safe food handling practices through various channels.

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Food Safety Practices among Postnatal Mothers in Western Ghana

International Journal of Food Science ◽

10.1155/2020/8891605 ◽

2020 ◽

Vol 2020 ◽

pp. 1-10

Author(s):

Stephen T. Odonkor ◽

Napoleon Kurantin ◽

Anthony M. Sallar

Keyword(s):

Food Safety ◽

Tertiary Education ◽

Communication Strategy ◽

Age Group ◽

Food Handling ◽

Safety Practices ◽

Postnatal Mothers ◽

Handling Practices ◽

Food Handling Practices ◽

Good Food

Food safety has become a global issue due to the morbidity and mortality associated with it, particularly in developing countries. The objective of this community-based study is to examine food safety practices and its associated factors among postnatal mothers in the Western Region of Ghana. A cross-sectional survey study was conducted from August 1 2019 to January 31, 2020 from which data was obtained from the postnatal mothers ( N = 300 ). The data was analysed using SPSS v.23. The findings suggest that majority (86%) of the respondents exhibited good food handling practices. Also, 66.3% and 91.7% of the respondents exhibited good food preparation and proper storage practices, respectively. Results also revealed that the odds of performing good handling practice among respondents within the age group of 36-45 years were five times higher compared to those within the age group of 18-25 years [ OR = 4.92 (95% CI: 1.44–16.86), p = 0.011 ]. Moreover, respondents who had tertiary education qualifications were more likely to have proper food handling practices compared to those with primary education [ OR = 0.27 (95% CI: 0.09–0.71), p = 0.009 ]. These findings provide useful insights for policy directions. The government of Ghana and other stakeholders should develop a communication strategy to increase and sustain publicity and education on food safety particularly to postnatal mothers and the citizenry in general.

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Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences

Journal of Food Protection ◽

10.4315/0362-028x-73.11.2065 ◽

2010 ◽

Vol 73 (11) ◽

pp. 2065-2071 ◽

Cited By ~ 12

Author(s):

JASON D. ELLIS ◽

SUSAN W. ARENDT ◽

CATHERINE H. STROHBEHN ◽

JANELL MEYER ◽

PAOLA PAEZ

Keyword(s):

Food Safety ◽

Food Service ◽

Demographic Characteristics ◽

Food Handling ◽

Service Employees ◽

Motivation Factors ◽

Handling Practices ◽

Safe Food ◽

Food Service Employees ◽

Food Handling Practices

Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation.

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Knowledge on Food Safety and Food-Handling Practices of Street Food Vendors in Ejisu-Juaben Municipality of Ghana

Advances in Public Health ◽

10.1155/2020/4579573 ◽

2020 ◽

Vol 2020 ◽

pp. 1-7 ◽

Cited By ~ 4

Author(s):

Raymond Addo-Tham ◽

Emmanuel Appiah-Brempong ◽

Hasehni Vampere ◽

Emmanuel Acquah-Gyan ◽

Adjei Gyimah Akwasi

Keyword(s):

Food Safety ◽

Training Programs ◽

Simple Random Sampling ◽

Food Handling ◽

Cross Sectional ◽

Street Food ◽

Cooked Food ◽

Handling Practices ◽

Mixed Approach ◽

Food Handling Practices

Street foods have become a major source of cooked food for most households and individuals in many developing countries including Ghana. However, the rising concern about food-borne illness has questioned the knowledge of the street food vendors to constitute safety practices for food handling. This study assessed the knowledge of street food vendors on food safety and food-handling practices in the Ejisu-Juaben Municipality of Ghana. The study used a cross-sectional mixed approach involving 340 participants selected by simple random sampling. A structured questionnaire and an observational checklist were used to collect data and analyzed using STATA version 12. The results indicated that 98.8% of the food vendors had good knowledge on food safety and handling. The knowledge on food safety was associated with training (p value ≤0.011), license status (p value ≤0.002), marital status (p value <0.001), and religion (p value ≤0.038). Good food-handling practices were associated with training (p value ≤0. 001) and license (p value ≤0.002) and not their educational levels. The study found training of food vendors as the most effective way to increase knowledge on food safety and enhance food-handling practices. The study recommended for collaborations of municipal assemblies with other agencies to strengthen, sustain, and organize regular training programs for new entrants and existing food vendors as well as retraining of trainers to equip them adequately with knowledge and skills to enable them effectively facilitate training programs for food vendors.

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