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 Gaps in Food Safety Professionals' Knowledge about Noroviruses

2014 ◽  
Vol 77 (8) ◽  
pp. 1336-1341 ◽  
Author(s):  
KATHERINE M. KOSA ◽  
SHERYL C. CATES ◽  
ARON J. HALL ◽  
JENNA E. BROPHY ◽  
ANGELA FRASER
Keyword(s):  
United States ◽  
Food Safety ◽  
Online Survey ◽  
Control Strategies ◽  
The United States ◽  
Foodborne Disease ◽  
Food Handling ◽  
Study Results ◽  
Handling Practices ◽  
Food Handling Practices

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.

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

2016 ◽  
Vol 145 (2) ◽  
pp. 316-325 ◽  
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.

Food safety knowledge and food-handling practices of Greek university students: A questionnaire-based survey

Food Control ◽  
2012 ◽  
Vol 28 (2) ◽  
pp. 400-411 ◽  
Author(s):  
Thomai Lazou ◽  
Marios Georgiadis ◽  
Kristina Pentieva ◽  
Aideen McKevitt ◽  
Eleni Iossifidou
Keyword(s):  
Food Safety ◽  
University Students ◽  
Food Handling ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

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.

scholarly journals Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area, North Jakarta, Indonesia 2018

2021 ◽  
Vol 10 (4) ◽  
Author(s):  
Muharnis Supriyani Putri ◽  
Dewi Susanna
Keyword(s):  
Food Safety ◽  
Significant Relationship ◽  
Food Contamination ◽  
Food Handlers ◽  
Food Handling ◽  
Attitudes And Practices ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices ◽  
Knowledge Attitudes And Practices

Improper food handling can be a major cause of food contamination. To prevent food contamination, the food handler should have good knowledge, display a positive attitude, and practice proper food handling practices. This study aimed to evaluate the food safety and personal hygiene knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area in North Jakarta, Indonesia. This study uses a cross-sectional design. The research was conducted in April 2018 and May 2018. Data were collected from 72 food handlers from kitchens located in the Port ‘X’ area in North Jakarta. Data collection was performed through interviews and observations, using questionnaires and checklists as research instruments. The results show a significant correlation between the level of knowledge about food safety and the attitude of food handlers (p=0.01), and attitude scores were significantly higher among food handlers who reported attending a previous food safety training course (p=0.002) with (r=0.302) it means a weak uphill (positive) linear relationship attitude scores and training that food handlers attended. This study found a significant relationship between the knowledge and attitude of food handlers, but there was no significant relationship between knowledge or attitude and food handling practices. Thus, it is recommended that training activities for food handlers be held regularly, as the food safety knowledge obtained from training or courses can translate into the improvement of attitudes and food handling practices.

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

2003 ◽  
Vol 66 (1) ◽  
pp. 130-161 ◽  
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.

Food safety knowledge, attitude and food handling practices of students

2012 ◽  
Vol 114 (4) ◽  
pp. 469-480 ◽  
Author(s):  
Nevin Sanlier ◽  
Ece Konaklioglu
Keyword(s):  
Food Safety ◽  
Food Handling ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

Identification of Unique Food Handling Practices That Could Represent Food Safety Risks for Minority Consumers

2012 ◽  
Vol 75 (11) ◽  
pp. 2050-2054 ◽  
Author(s):  
SHAUNA C. HENLEY ◽  
SUSAN E. STEIN ◽  
JENNIFER J. QUINLAN
Keyword(s):  
African American ◽  
Food Safety ◽  
Focus Groups ◽  
Hot Water ◽  
Food Handling ◽  
Handling Practices ◽  
Raw Poultry ◽  
Safety Knowledge ◽  
Food Handling Practices ◽  
Racial Ethnic

Foodborne illness caused by Salmonella and Campylobacter is a concern for consumers, and there is evidence that minority racial-ethnic populations experience greater rates of illness because of these pathogens. The limited body of research concerning food safety knowledge and practices among minority consumers has focused more on general food safety knowledge than on culturally specific food handling practices. The purpose of the research reported here was to explore food handling behaviors of minority racial-ethnic consumers through in-depth discussions in focus group settings. In this way, we hoped to identify potential unique, previously unidentified food handling practices among these consumers. Nine focus groups were held in Philadelphia, PA. Three focus groups were conducted with African American consumers, three with Hispanic consumers, and three with Asian consumers. In all, 56 consumers participated. Data were recorded, transcribed, and analyzed for unique and potentially unsafe food handling behaviors. Potentially unsafe food handling practices identified among all three groups included extended time to transport food from retail to home and washing of raw poultry. Culturally unique behaviors within groups included (i) using hot water (Asian, Hispanic) or acidic solutions (African American, Hispanic) to clean raw poultry, (ii) purchasing live poultry (Asian, Hispanic), (iii) cooking poultry overnight (African American), and (iv) preparing bite-size pieces of meat prior to cooking (Asian, Hispanic). To have focus groups include a limited number of participants and nonrandom sampling means that these themes and trends cannot be extrapolated to represent food mishandling among these populations in general. Results presented here allow modification of an existing food safety survey to identify the prevalence of these food handling practices among consumers of different demographics.

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