Food Protection Trends - March/April 2020 - 85

TABLE 2. Respondents' specific household demographics and food experience (cont.)
Characteristics

n

%

36
50
4
8
9

33.6
46.7
3.7
7.4
8.6

Food safety training provider (n = 107)
Local health department
The company
National Restaurant Association
Local community
Other

Heard about or experienced foodborne illnesses outbreak after eating food prepared at home (n = 234)
Yes
No

92
142

39.2
60.7

102
33
25
9
6
7
3
6
5
12
4
8
2

43.6
14.1
10.7
3.8
2.6
3.0
1.3
2.6
2.1
5.1
1.7
3.4
0.9

Suggestions for the food bank (n = 234)
No suggestions
Not offering expired food
Giving more options for food
Offering more healthy food
Ensuring the quality of the food provided
Improving the manners of employees at the food bank
Only providing food stamps
Storage of the food
Location of the food bank
Providing more food to more people
Better hygiene
Other types of help (such as providing nutrition info)
Shorter waiting lines

30 participants (12.8%) knew that Listeria monocytogenes
was the pathogen most often associated with deli meats,
and 32 (13.7%) knew that Campylobacter was related to raw
or undercooked poultry. In addition, around one-fifth of
the participants (n = 47; 20.1%) knew that food poisoning
caused by Staphylococcus aureus was most likely due to the
food being prepared by cooks with their bare hands and then
left at room temperature.
Food safety attitudes
Participants' attitudes toward food safety were assessed
from several perspectives, including interest in learning about
avoiding food poisoning, the importance of cleanliness/
sanitation, susceptibility to food poisoning, and understanding
the threat of food poisoning in the U.S. as a whole and as a
personal threat (Table 6). More than half of the participants

(n = 122; 52.1%) thought it was worth their time to learn
about how to avoid food poisoning. A total of 115 participants
(49.1%) stated that knowledge about food safety was useful,
and 113 (48.3%) liked learning about how to keep food
safe. However, only 8 participants (3.4%) showed interest in
learning about methods of avoiding food poisoning.
Participants' perceived importance of cleanliness/
sanitation was investigated as well. Over two-thirds of the
participants (n = 161; 68.8%) agreed that the cleanliness
of restaurants was very important, while 154 participants
(65.8%) thought that it was important for food to be
prepared in a sanitary manner. In addition, more than half
the participants (n = 135; 57.7%) indicated that it was
important that the restaurant looked clean. However, only
91 participants (38.9%) strongly agreed that they would be
concerned if a food store looked dirty.

March/April Food Protection Trends

85



Food Protection Trends - March/April 2020

Table of Contents for the Digital Edition of Food Protection Trends - March/April 2020

Food Safety Knowledge and Practice in Low-income Families in the United States: An Exploratory Study
Outbreak of Disease Caused by Salmonella Typhimurium Associated with an Online Meal Subscription Service in Toronto, Canada, 2016
Microbiological Contamination in Restaurants and Food Hygiene Practices among Migrant Food Handlers in Samut Sakhon Province, Thailand
Predictors of Safe Food Handling among Canadian Seniors Living at Home
Beyond the Bio Chip Manuel
PDG Highlight Student PDG
Industry Products
Coming Events
Food Protection Trends - March/April 2020 - Cover1
Food Protection Trends - March/April 2020 - Cover2
Food Protection Trends - March/April 2020 - 73
Food Protection Trends - March/April 2020 - 74
Food Protection Trends - March/April 2020 - 75
Food Protection Trends - March/April 2020 - 76
Food Protection Trends - March/April 2020 - 77
Food Protection Trends - March/April 2020 - 78
Food Protection Trends - March/April 2020 - 79
Food Protection Trends - March/April 2020 - Food Safety Knowledge and Practice in Low-income Families in the United States: An Exploratory Study
Food Protection Trends - March/April 2020 - 81
Food Protection Trends - March/April 2020 - 82
Food Protection Trends - March/April 2020 - 83
Food Protection Trends - March/April 2020 - 84
Food Protection Trends - March/April 2020 - 85
Food Protection Trends - March/April 2020 - 86
Food Protection Trends - March/April 2020 - 87
Food Protection Trends - March/April 2020 - 88
Food Protection Trends - March/April 2020 - 89
Food Protection Trends - March/April 2020 - 90
Food Protection Trends - March/April 2020 - 91
Food Protection Trends - March/April 2020 - 92
Food Protection Trends - March/April 2020 - 93
Food Protection Trends - March/April 2020 - 94
Food Protection Trends - March/April 2020 - Outbreak of Disease Caused by Salmonella Typhimurium Associated with an Online Meal Subscription Service in Toronto, Canada, 2016
Food Protection Trends - March/April 2020 - 96
Food Protection Trends - March/April 2020 - 97
Food Protection Trends - March/April 2020 - 98
Food Protection Trends - March/April 2020 - 99
Food Protection Trends - March/April 2020 - 100
Food Protection Trends - March/April 2020 - Microbiological Contamination in Restaurants and Food Hygiene Practices among Migrant Food Handlers in Samut Sakhon Province, Thailand
Food Protection Trends - March/April 2020 - 102
Food Protection Trends - March/April 2020 - 103
Food Protection Trends - March/April 2020 - 104
Food Protection Trends - March/April 2020 - 105
Food Protection Trends - March/April 2020 - 106
Food Protection Trends - March/April 2020 - 107
Food Protection Trends - March/April 2020 - 108
Food Protection Trends - March/April 2020 - 109
Food Protection Trends - March/April 2020 - 110
Food Protection Trends - March/April 2020 - Predictors of Safe Food Handling among Canadian Seniors Living at Home
Food Protection Trends - March/April 2020 - 112
Food Protection Trends - March/April 2020 - 113
Food Protection Trends - March/April 2020 - 114
Food Protection Trends - March/April 2020 - 115
Food Protection Trends - March/April 2020 - 116
Food Protection Trends - March/April 2020 - 117
Food Protection Trends - March/April 2020 - 118
Food Protection Trends - March/April 2020 - 119
Food Protection Trends - March/April 2020 - 120
Food Protection Trends - March/April 2020 - 121
Food Protection Trends - March/April 2020 - Beyond the Bio Chip Manuel
Food Protection Trends - March/April 2020 - 123
Food Protection Trends - March/April 2020 - 124
Food Protection Trends - March/April 2020 - PDG Highlight Student PDG
Food Protection Trends - March/April 2020 - 126
Food Protection Trends - March/April 2020 - 127
Food Protection Trends - March/April 2020 - 128
Food Protection Trends - March/April 2020 - 129
Food Protection Trends - March/April 2020 - Industry Products
Food Protection Trends - March/April 2020 - 131
Food Protection Trends - March/April 2020 - Coming Events
Food Protection Trends - March/April 2020 - Cover3
Food Protection Trends - March/April 2020 - Cover4
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