Food Protection Trends - May/June 2018 - 189
mechanical engineer, information technology, network
engineer), laws/military/ government (e.g., circuit judge,
lawyer, attorney, parole officer, military stenographer, U.S.
air force), news/arts (e.g., journalism, reporter, costume
designer, interior designer), natural science (e.g., chemist,
botanist, biologist, geologist), and others (e.g., retired, NA).
The reported top three occupations were economy/business,
education, and healthcare.
The top three reported volunteer activities were gardening
activities (70%; 424/618) (e.g., school garden, community
garden, botanical garden, retirement home garden), extension office work (64%; 393/618), and plant sale volunteering
(54%; 331/618). Other frequently recorded volunteer activities included Florida-Friendly Landscaping™ work, plant
clinic work, horticulture program volunteering, and farmers'
market volunteering. The top four choices listed as "go-to"
sources for food safety information were government (47%;
440/944), TV/radio (13%; 125/944), university extension
programs (14%; 129/944), and WebMD/health Internet
(10%; 95/944).
Food safety knowledge
With regard to the four concepts of basic consumer food
safety knowledge (i.e., clean, separate, cook, and chill), the
participants were asked about the importance of food safety
in each produce-handling step. Nearly 43% (412/949) of
respondents viewed meal preparation as the step in which
food safety is most important. Meal preparation includes
washing hands with soap and warm water, washing produce
before consuming, using clean and sanitized utensils, and
cooking produce to the proper temperature. Growing
produce (24%; 228/949) and storing it at the proper
temperature (18%; 172/949) were next most frequently
rated as most important as steps in produce handling.
As for safe minimum cooking temperature, the percentages of participants knowing the safe minimum cooking
temperature for whole chicken/turkey, ground beef, leftovers
and/or casseroles, and fresh beef were 87% (643/738), 61%
(364/599), 44% (207/475), and 32% (206/640), respectively. Pearson's chi-square test showed that female MGs were
more familiar than male MGs with safe minimum cooking
temperatures for whole chicken/turkey (P = 0.000) and
ground beef (P = 0.013).
With respect to safe time-temperature control, nearly 80%
(661/842) of surveyed MGs knew the safe temperature
for refrigerators, which is at or below 40°F. No significant
association with demographic characteristics was detected by
Pearson's chi-square test.
In terms of personal vulnerability, 58% (237/408) of
participants had the correct perception that certain groups of
people are at higher risk for foodborne illness. No significant
association between such perceptions and demographic
characteristics was detected. The top four subpopulations
perceived by participants as being at greatest risk for
foodborne illness were people with poor food-handling
behaviors (69%; 283/408), people with compromised
immune systems (67%; 275/408), the elderly (65%;
267/408), and people with certain illnesses (55%; 224/408).
However, according to FDA epidemiological reports, the four
populations that are actually most vulnerable to foodborne
illness include infants (< 1 year), the elderly, pregnant
women, and immune-compromised individuals. In this
study, 50% (208/408) and 34% (137/408) of respondents
perceived infants and pregnant women, respectively, as the
populations most vulnerable to foodborne illness.
The top five risk factors for foodborne illness reported
by participants were cross-contamination (81%; 777/955),
undercooking (77%; 739/955), leaving food out of the
refrigerator too long (70%; 665/955), not washing hands
properly before cooking (69%; 662/955), and purchasing
food from unsafe sources (62.93%; 601/955) (Fig. 1).
These listed factors are essentially the same as the five most
common causes for foodborne illness identified by the
CDC, which are poor personal hygiene, inadequate cooking,
improper storage temperatures, cross-contamination, and
consuming food from an unsafe source.
Overall, the surveyed MGs were well aware of safe timetemperature control and the top risk factors for foodborne
illness. They were also generally aware of foodborne
illness risks among different populations. However, the
participants were only somewhat aware of safe minimum
cooking temperatures and the foodborne illness rate each
year in the U.S.
Food safety practices
Sixty-eight percent (671/980) of the surveyed MGs stated
that they wash their hands thoroughly with soap and warm
water every time before cooking. Pearson's chi-square test
showed that female MGs had better handwashing practices
than male MGs (P = 0.012).
About three quarters (77%; 741/967) of the surveyed
participants stated that they wash or rinse fresh vegetables
(not bagged or pre-cut) every time before consuming, and
92.42% (914/989) of the respondents used safe washing
methods. No significant association with demographics was
detected by Pearson's chi-square test.
In terms of pre-cut, bagged produce, 36% (226/636) of
respondents stated that they wash these every time, while
22% (137/636) wash them rarely. However, pre-cut, bagged
produce actually should not be washed before consuming.
Washing increases the risk of introducing harmful bacteria,
since the produce pulp is exposed. With that in mind, only
20% of participants followed safe-handling practices with
regard to pre-cut, bagged produce. No significant association
with demographic factors was detected by Pearson's chisquare test.
As for cross-contamination prevention, 86% (549/635)
of the surveyed MGs stated they would wash their hands
May/June Food Protection Trends
189
Table of Contents for the Digital Edition of Food Protection Trends - May/June 2018
Small- and Medium-Scale New England Produce Growers’ Knowledge, Attitudes and Implementation of on-Farm Food Safety Practices
Prevalence and Conditions of Mechanical Tenderization and Enhancement of Beef at Independent and Minor Chain Meat Retailers in North Carolina
Serogroup Variation With Use of Immunomagnetic Separation to Detect and Isolate Shiga Toxin-Producing Escherichia Coli O157 and the Big Six Non-O157
Florida Master Gardeners’ Knowledge and Adherence to Food Safety Guidelines
Beyond the Bio Randy Phebus
Pdg Highlight the Food Fraud
IAFP 2018 Special Section
General Interest Paper Meeting Report: Microbiomes in Food Safety, Food Quality, and Human Health
Iafp's Food Safety Innovation Award
Industry Products
Coming Events
Food Protection Trends - May/June 2018 - Cover1
Food Protection Trends - May/June 2018 - Cover2
Food Protection Trends - May/June 2018 - 149
Food Protection Trends - May/June 2018 - 150
Food Protection Trends - May/June 2018 - 151
Food Protection Trends - May/June 2018 - 152
Food Protection Trends - May/June 2018 - 153
Food Protection Trends - May/June 2018 - 154
Food Protection Trends - May/June 2018 - 155
Food Protection Trends - May/June 2018 - Small- and Medium-Scale New England Produce Growers’ Knowledge, Attitudes and Implementation of on-Farm Food Safety Practices
Food Protection Trends - May/June 2018 - 157
Food Protection Trends - May/June 2018 - 158
Food Protection Trends - May/June 2018 - 159
Food Protection Trends - May/June 2018 - 160
Food Protection Trends - May/June 2018 - 161
Food Protection Trends - May/June 2018 - 162
Food Protection Trends - May/June 2018 - 163
Food Protection Trends - May/June 2018 - 164
Food Protection Trends - May/June 2018 - 165
Food Protection Trends - May/June 2018 - 166
Food Protection Trends - May/June 2018 - 167
Food Protection Trends - May/June 2018 - 168
Food Protection Trends - May/June 2018 - 169
Food Protection Trends - May/June 2018 - 170
Food Protection Trends - May/June 2018 - Prevalence and Conditions of Mechanical Tenderization and Enhancement of Beef at Independent and Minor Chain Meat Retailers in North Carolina
Food Protection Trends - May/June 2018 - 172
Food Protection Trends - May/June 2018 - 173
Food Protection Trends - May/June 2018 - 174
Food Protection Trends - May/June 2018 - 175
Food Protection Trends - May/June 2018 - 176
Food Protection Trends - May/June 2018 - 177
Food Protection Trends - May/June 2018 - Serogroup Variation With Use of Immunomagnetic Separation to Detect and Isolate Shiga Toxin-Producing Escherichia Coli O157 and the Big Six Non-O157
Food Protection Trends - May/June 2018 - 179
Food Protection Trends - May/June 2018 - 180
Food Protection Trends - May/June 2018 - 181
Food Protection Trends - May/June 2018 - 182
Food Protection Trends - May/June 2018 - 183
Food Protection Trends - May/June 2018 - 184
Food Protection Trends - May/June 2018 - 185
Food Protection Trends - May/June 2018 - Florida Master Gardeners’ Knowledge and Adherence to Food Safety Guidelines
Food Protection Trends - May/June 2018 - 187
Food Protection Trends - May/June 2018 - 188
Food Protection Trends - May/June 2018 - 189
Food Protection Trends - May/June 2018 - 190
Food Protection Trends - May/June 2018 - 191
Food Protection Trends - May/June 2018 - 192
Food Protection Trends - May/June 2018 - 193
Food Protection Trends - May/June 2018 - Beyond the Bio Randy Phebus
Food Protection Trends - May/June 2018 - 195
Food Protection Trends - May/June 2018 - 196
Food Protection Trends - May/June 2018 - Pdg Highlight the Food Fraud
Food Protection Trends - May/June 2018 - 198
Food Protection Trends - May/June 2018 - 199
Food Protection Trends - May/June 2018 - 200
Food Protection Trends - May/June 2018 - 201
Food Protection Trends - May/June 2018 - 202
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Food Protection Trends - May/June 2018 - 209
Food Protection Trends - May/June 2018 - 210
Food Protection Trends - May/June 2018 - 211
Food Protection Trends - May/June 2018 - 212
Food Protection Trends - May/June 2018 - 213
Food Protection Trends - May/June 2018 - 214
Food Protection Trends - May/June 2018 - IAFP 2018 Special Section
Food Protection Trends - May/June 2018 - 216
Food Protection Trends - May/June 2018 - 217
Food Protection Trends - May/June 2018 - 218
Food Protection Trends - May/June 2018 - 219
Food Protection Trends - May/June 2018 - 220
Food Protection Trends - May/June 2018 - 221
Food Protection Trends - May/June 2018 - 222
Food Protection Trends - May/June 2018 - 223
Food Protection Trends - May/June 2018 - 224
Food Protection Trends - May/June 2018 - 225
Food Protection Trends - May/June 2018 - General Interest Paper Meeting Report: Microbiomes in Food Safety, Food Quality, and Human Health
Food Protection Trends - May/June 2018 - 227
Food Protection Trends - May/June 2018 - 228
Food Protection Trends - May/June 2018 - 229
Food Protection Trends - May/June 2018 - 230
Food Protection Trends - May/June 2018 - 231
Food Protection Trends - May/June 2018 - Iafp's Food Safety Innovation Award
Food Protection Trends - May/June 2018 - 233
Food Protection Trends - May/June 2018 - 234
Food Protection Trends - May/June 2018 - 235
Food Protection Trends - May/June 2018 - Industry Products
Food Protection Trends - May/June 2018 - 237
Food Protection Trends - May/June 2018 - 238
Food Protection Trends - May/June 2018 - 239
Food Protection Trends - May/June 2018 - 240
Food Protection Trends - May/June 2018 - 241
Food Protection Trends - May/June 2018 - Coming Events
Food Protection Trends - May/June 2018 - Cover3
Food Protection Trends - May/June 2018 - Cover4
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