Christine M. Bruhn

Safety of consumer handling of fresh produce from the time of purchase to the plate: a comprehensive consumer survey.

A national mail survey focusing on consumer handling of fresh fruits and vegetables was conducted among 2,000 randomly selected households in the United States. The objective was to quantify consumer practices relating to the purchase, transport, storage, and preparation of fresh produce, with emphasis on practices that affect safety. Following an additional mailing procedure, a response rate of 33% was obtained. Six percent of the consumers responded that they seldom or never wash fresh produce, and more than 35% indicated that they do not wash their melons before preparation. Twenty-three percent of the respondents indicated placing their meat, poultry, and fish on a refrigerator shelf above other foods, and 9% do not place their produce at any specific location in the refrigerator. Almost half of the respondents indicated not always washing their hands before handling fresh produce. Ninety-seven percent of respondents reported that they always wash their food preparation surfaces after contact with meat products, yet 5% and 24% dry wipe or wash with water only, respectively. The results from this study suggest that women, lower-income households, people 65 years and older, and non-college graduates practice safer food handling methods than men, higher-income households, people younger than 65 years, and college or postcollege graduates. The survey findings suggest that consumer education materials should emphasize safe handling practices from purchase through consumption. Educational outreach should target specific subpopulations, men, college graduates, higher-income households, and people younger than 65 years because of their higher frequency of unsafe handling and washing practices.

Food safety self-reported behaviors and cognitions of young adults : Results of a national study

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.

Consumer Attitudes and Market Response to Irradiated Food

Results of consumer attitude and markets studies worldwide indicate consumers will accept irradiated food. Major studies in the United States indicate the number of consumers concerned about the safety of irradiated food has decreased in the last 10 years and continues to be less than the number of those concerned about pesticide residues, microbiological contamination, and other food-related concerns. The number of people reporting no concerns about irradiated food is among the lowest for food issues, comparable to that of people with no concern about food additives and preservatives. Numerous studies have demonstrated that acceptance increases when consumers are provided with information about specific advantages of the irradiation process. Consumers view irradiated meat and poultry products positively, with half or more interested in purchase. Concern about irradiation centers around safety, nutritional quality, potential harm to employees, and potential danger from living near an irradiation facility. Women, people with lower incomes, and those with less formal education are more likely to express concern. Marketing of irradiated food in the United States, although limited, has been successful. Irradiated foods marketed in numerous countries were judged superior by consumers and sold well. These studies indicate that the market potential for irradiated food is strong. Consumers should receive information about irradiation advantages and environmental and worker safeguards.

Comparison of food safety cognitions and self-reported food-handling behaviors with observed food safety behaviors of young adults

Background/Objective:Developing tailored and effective food safety education for young adults is critical given their future roles as caregivers likely to be preparing food for populations who may be at greater risk for foodborne disease (FBD). The objective of this study was to examine the relationship between food safety self-reported food-handling behaviors and cognitions of young adults to observed food-handling behaviors.Subjects/Methods:Participants were 153 young adults (mean age 20.74±1.30 s.d.) attending a major American university. Each prepared a meal under observation in a controlled laboratory setting, permitted researchers to observe their home kitchen and completed an online survey assessing food safety knowledge, behavior and psychosocial measures. Descriptive statistics were generated for participants’ self-reported food-handling behaviors, psychosocial characteristics, knowledge, food preparation observations and home kitchen observations. Determinants of compliance with safe food-handling procedures while preparing a meal and home food storage/rotation practices were identified using backward regression models.Results:Participants engaged in less than half of the recommended safe food-handling practices evaluated and correctly answered only two-thirds of the food safety knowledge items. They reported positive food safety beliefs and high food safety self-efficacy. Self-reported compliance with cross-contamination prevention, disinfection procedures and knowledge of groups at greatest risk for FBD were the best measures for predicting compliance with established safe food-handling practices.Conclusion:Food safety education directed toward young adults should focus on increasing awareness of FBD and knowledge of proper cross-contamination prevention procedures to help promote better compliance with actual safe food handling.

Risky Eating Behaviors of Young Adults—Implications for Food Safety Education

Young adults engage in risky eating behaviors like eating raw/undercooked foods of animal origin that put them at increased risk for foodborne disease. This cross-sectional survey assessed the self-reported risky eating behaviors of young adults enrolled in higher education as a part of a large-scale survey administered over 10 months. Participants (N=4,343) completed a risky eating questionnaire by indicating which of the foods listed they consumed (the list included a random sequence of foods that are considered safe or risky to eat). Each risky food consumed earned one point, with the risky eating score calculated by summing points earned (range 0 to 27). Higher scores indicated more risky eating behaviors. Food safety knowledge and self-efficacy and stage of change for safe food handling were also assessed. Mean risky eating score (5.1+/-3.6) indicated that young adults consumed risky foods. Male respondents and whites consumed more risky foods compared with female respondents and nonwhites, respectively. As stage of change (movement to higher stages) and self-efficacy increased, risky eating score decreased; those who believed food poisoning was a personal threat tended to eat fewer risky foods. Regression models indicated that the strongest predictor of risky eating was self-efficacy score followed by stage of change. These variables, together with sex and race, explained about 10% of the variance in risky eating score. Although food safety knowledge correlated weakly with risky eating score, it did not significantly predict it. Efforts to improve current food-handling behaviors and self-efficacy through education are important to reduce prevalence of risky eating behaviors within this population.

A Stage-of-Change Classification System Based on Actions and Beliefs Regarding Dietary Fat and Fiber

Purpose. The objectives of this study were to develop a stage-of-change classification system and to determine the degree to which various adult subgroups have adopted the behavioral changes necessary to achieve a low-fat and/or high-fiber diet as recommended by the Dietary Guidelines for Americans. Design. The study used a mail survey randomly sent to 7110 adults. Setting. The survey was conducted in 11 states and the District of Columbia. Subjects. The random sample included males and females over age 18. Of the eligible respondents, 3198 (51.5%) were included in this analysis, with 2004 and 2066 unambiguously classified into stages of change for fat and fiber, respectively. Measures. Stage of change was defined by an algorithm based on self-reported intent and behaviors to limit fat and/or increase fiber. Results. 45% of the respondents were classified as being in action/maintenance for fat and 38% for fiber. Women, older adults, individuals with advanced education, persons with diet-related chronic disease, people with higher levels of relevant nutrition knowledge and attitudes, and persons who indicated that health concerns were a primary influence on their diet were more likely to be in action/maintenance than other respondents. Conclusions. The algorithm in this study presents a model that more closely reflects the proportions of the adult population that have achieved low-fat diets and classifies a greater proportion in the preparation stage than classification systems in previous studies.

Burger preparation: what consumers say and do in the home.

Ground beef has been linked to outbreaks of pathogenic bacteria like Escherichia coli O157:H7 and Salmonella. Consumers may be exposed to foodborne illness through unsafe preparation of ground beef. Video footage of 199 volunteers in Northern California preparing hamburgers and salad was analyzed for compliance with U.S. Department of Agriculture recommendations and for violations of the U.S. Food and Drug Administrations Food Code 2009. A questionnaire about consumer attitudes and knowledge about food safety was administered after each filming session. The majority of volunteers, 78%, cooked their ground beef patties to the Food Code 2009 recommended internal temperature of 155°F (ca. 68°C) or above, and 70% cooked to the U.S. Department of Agriculture consumer end-point guideline of 160°F (ca. 71°C), with 22% declaring the burger done when the temperature was below 155°F. Volunteers checked burger doneness with a meat thermometer in 4% of households. Only 13% knew the recommended internal temperature for ground beef. The average hand washing time observed was 8 s; only 7% of the hand washing events met the recommended guideline of 20 s. Potential cross-contamination was common, with an average of 43 events noted per household. Hands were the most commonly observed vehicle of potential cross-contamination. Analysis of food handling behaviors indicates that consumers with and without food safety training exposed themselves to potential foodborne illness even while under video observation. Behaviors that should be targeted by food safety educators are identified.

Calcium intake of Asian, Hispanic and white youth.

Objective: To examine calcium intake and food sources among Asian, white and Hispanic youth, in order to develop and target interventions to improve calcium intake. Methods: Cross-sectional survey with two 24-hour dietary recalls one week apart. Calcium intake was evaluated in 167 male and female adolescents of Asian, Hispanic and white ethnicity, ages 10–18 years, from six states. Main outcome measures were mean daily calcium intake (mg/day). Statistical analyses performed: t tests, Chi-square and analysis of variance for differences by age, ethnicity and gender, multiple regression of factors influencing calcium intake. Results: Overall median calcium intake was 938 mg/day with 868 mg/day for Asians, 1180 mg/day for whites and 896 mg/day for Hispanics. Daily milk intake was the primary predictor of calcium intake with Asian ethnicity and female gender each showing a negative association to calcium intake in multiple regression models. Conclusions: Milk intake was the primary factor positively influencing calcium intake, while Asian ethnicity and female gender negatively influenced calcium intake. Thus, interventions to improve calcium intake should focus on improving milk intake of Asians and females.

Consumer acceptance of irradiated food: theory and reality

For years most consumers have expressed less concern about food irradiation than other food processing technologies. Attitude studies have demonstrated that when given science-based information, from 60% to 90% of consumers prefer the advantages irradiation processing provides. When information is accompanied by samples, acceptance may increase to 99%. Information on irradiation should include product benefits, safety and wholesomeness, address environmental safety issues, and include endorsements by recognized health authorities. Educational and marketing programs should now be directed toward retailers and processors. Given the opportunity, consumers will buy high quality, safety-enhanced irradiated food.

Strategies for Communicating the Facts on Food Irradiation to Consumers

The majority of consumers will respond positively to irradiated foods when the advantages of the process are explained and when safety, nutritional value, and worker and environmental concerns are addressed. Communication strategies involve identifying the audience, selecting the communication medium, presenting the benefits of the process, and addressing myths. The most significant public-health benefit of irradiation is the reduction of food-borne pathogens. Irradiation should be described in lay terms and presented as an additional step which enhances microbiological safety. Nutritional safety and environmental myths must be addressed. Multimedia presentations utilizing the popular press are most effective. Since health authorities are the most credible spokespersons, opportunities for information exchange between health officials and community leaders should be developed. Consumer resources are listed.