Food Protection Trends - January 2009 - 19

TABLE 1. Frequency of observed coded categories by television show Television show 30 Minute Meals with Rachael Ray The Essence of Emeril Everyday Italian Paula’s Home Cooking Semi Homemade Cooking with Sandra Lee Positive observations Negative observations 32 19 15 20 33 86 115 106 89 113 or her hands prior to cooking. This compares to only 18 positive hand washing observations. PFSE (8) states that humans easily pass harmful bacteria from unclean hands to raw food, cooking utensils, or countertops, and if that food is eaten, there is potential for foodborne illness. Repetitively discussing or demonstrating careful handwashing before cooking and before and after handling raw meat or poultry is needed on the Food Network. The researchers never observed a host use a meat thermometer, even though the only way to ensure foods are at the proper temperature is by use of a meat thermometer. the Mathiasen et al. (6) study. After analyzing the data coding checklists and researchers’ comments, each researcher had noted when the hosts did wash their hands before preparing food, did not wash citrus or fresh herbs, or cross contaminated the salt wells. These behaviors were noted so often that the researchers made note of and analyzed additional categories: washed hands before preparing food, washed citrus, washed fresh herbs, and cross contaminated salt well. RESULTS None of the shows’ hosts consistently washed their hands at the beginning of the show (49 negative observations), although, on occasion, hand washing would be mentioned or conducted during the show; citrus fruits were commonly not washed (29 negative observations), and the same was true for fresh herbs (33 negatives). Each host cross contaminated his or her salt well with a raw meat or poultry product at least once (17 negatives). All told, 118 positive practices and 460 negative practices were observed. The most frequently observed negative practice was the failure to wash produce, and the most frequent positive practice was adequate refrigeration. No one used food from unsafe sources; however, no one used a meat thermometer. Figure 1 is a complete listing of all the categories and totals. Overall, among the individual shows, 30 Minute Meals with Rachael Ray had the fewest negative observations (86), followed by Paula’s Home Cooking’s (89 negatives). The Essence of Emeril had the most negative observations (115), followed closely by Semi Homemade Cooking with Sandra Lee (113); however, Semi Homemade also exhibited the largest number of positive observations (33). Table 1 contains a list of all shows and numbers of positive and negative observations. On the subject of hosts and certain behaviors, Sandra Lee demonstrated the most positive hand washing behavior (9) but also had the most negative hand washing behaviors (19). On the other hand, Sandra Lee most often utilized her refrigerator (14), followed closely by Rachael Ray (12). Giada DeLaurentis (Everyday Italian) displayed inadequate refrigeration the most (26), followed by Emeril Lagasse (23). Overwhelmingly, Paula Deen improperly sampled food or licked her fingers the most, with 20 observations in nine shows, yet she also exhibited the correct method to sample food, from an individual serving dish, more than any other host (8). Sandra Lee cross contaminated food most often, a total of 19 times in 10 shows. This research found that for each positive food safety measure, there were four negative observations. When added together, the most frequently observed negative practice was failure to wash produce and/or herbs (143). The researchers observed failure to wash herbs (32) and citrus (29) so many times that two extra categories were added. Medeiros et al. (7) say that washing fresh fruits and vegetables is the only way to remove pathogens. Many consumers may not realize that produce and herbs carry various pathogens; therefore, they need frequent reminders to always wash fruits, vegetables, and herbs. Altogether, 118 negative hand washing practices were observed, 49 of which occurred because the host did not wash his DISCUSSION The researchers are frequently asked who is the safest or least-safe host on the Food Network. There is really no fair way to name one person best or worst. For example, one show had the most positive observations (33), yet it also had the second-highest negatives (113); therefore, the researchers do not proclaim that one particular show was better or worse than the others. Readers can refer to Table 1 to view a complete number of positive and negative behaviors by show. Although a few hosts repeatedly made food safety mistakes, as described in a previous section, in some instances it is not fair to single out any one individual as the worst in one particular food safety category. For instance, one show had the most positive as well as the most negative marks for washing produce, probably because on this particular show the host cooked numerous dishes that required fresh fruits, vegetables, or herbs. With regard to Research Question 2, several of the shows’ hosts discussed food safety. In one show, Rachael Ray told viewers that she always washes her produce immediately after she purchases it. This is excellent information; however, we heard her say this only one time in 10 episodes. Emeril Lagasse discussed proper handwashing, Paula Deen discussed the importance of keeping seafood ice cold, and Sandra Lee often demonstrated proper perishable food refrigeration. So the observed shows do provide some food safety information, although again, when we compare the total positives (118) to total negatives (460), the amount of food safety information that is currently JANUARY 2009 | FOOD PROTECTION TRENDS 19

Food Protection Trends - January 2009

Table of Contents for the Digital Edition of Food Protection Trends - January 2009

Food Protection Trends - January 2009
Contents
A Note from the FPT Scientific Editor
Sustaining Members
Perspectives from Your President
Commentary from the Executive Director
A Content Analysis of Food Safety Measures on Television’s Food Network
Behavioral, Normative, and Control Beliefs Impacts on the Intention to Offer Food Safety Training to Employees
FPT Instructions for Authors
Highlights from IAFP Fourth European Symposium on Food Safety
Call for Awards – IAFP 2009
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Audiovisual Library Order Form
Booklet Order Form
Membership Application
Food Protection Trends - January 2009 - Food Protection Trends - January 2009
Food Protection Trends - January 2009 - Cover2
Food Protection Trends - January 2009 - 1
Food Protection Trends - January 2009 - Contents
Food Protection Trends - January 2009 - A Note from the FPT Scientific Editor
Food Protection Trends - January 2009 - 4
Food Protection Trends - January 2009 - 5
Food Protection Trends - January 2009 - 6
Food Protection Trends - January 2009 - 7
Food Protection Trends - January 2009 - 8
Food Protection Trends - January 2009 - Sustaining Members
Food Protection Trends - January 2009 - 10
Food Protection Trends - January 2009 - 11
Food Protection Trends - January 2009 - Perspectives from Your President
Food Protection Trends - January 2009 - 13
Food Protection Trends - January 2009 - Commentary from the Executive Director
Food Protection Trends - January 2009 - 15
Food Protection Trends - January 2009 - A Content Analysis of Food Safety Measures on Television’s Food Network
Food Protection Trends - January 2009 - 17
Food Protection Trends - January 2009 - 18
Food Protection Trends - January 2009 - 19
Food Protection Trends - January 2009 - 20
Food Protection Trends - January 2009 - Behavioral, Normative, and Control Beliefs Impacts on the Intention to Offer Food Safety Training to Employees
Food Protection Trends - January 2009 - 22
Food Protection Trends - January 2009 - 23
Food Protection Trends - January 2009 - 24
Food Protection Trends - January 2009 - 25
Food Protection Trends - January 2009 - 26
Food Protection Trends - January 2009 - 27
Food Protection Trends - January 2009 - 28
Food Protection Trends - January 2009 - 29
Food Protection Trends - January 2009 - 30
Food Protection Trends - January 2009 - FPT Instructions for Authors
Food Protection Trends - January 2009 - 32
Food Protection Trends - January 2009 - 33
Food Protection Trends - January 2009 - 34
Food Protection Trends - January 2009 - 35
Food Protection Trends - January 2009 - 36
Food Protection Trends - January 2009 - Highlights from IAFP Fourth European Symposium on Food Safety
Food Protection Trends - January 2009 - 38
Food Protection Trends - January 2009 - 39
Food Protection Trends - January 2009 - Call for Awards – IAFP 2009
Food Protection Trends - January 2009 - 41
Food Protection Trends - January 2009 - New Members
Food Protection Trends - January 2009 - What’s Happening in Food Safety
Food Protection Trends - January 2009 - 44
Food Protection Trends - January 2009 - 45
Food Protection Trends - January 2009 - 46
Food Protection Trends - January 2009 - Industry Products
Food Protection Trends - January 2009 - 48
Food Protection Trends - January 2009 - 49
Food Protection Trends - January 2009 - 50
Food Protection Trends - January 2009 - Coming Events
Food Protection Trends - January 2009 - Advertising Index
Food Protection Trends - January 2009 - Journal of Food Protection Table of Contents
Food Protection Trends - January 2009 - Audiovisual Library Order Form
Food Protection Trends - January 2009 - Booklet Order Form
Food Protection Trends - January 2009 - Membership Application
Food Protection Trends - January 2009 - Cover3
Food Protection Trends - January 2009 - Cover4
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