Consumer Poultry Handling Behavior in the Grocery Store and In-Home Storage.

Considerable work on consumers' food safety habits has highlighted issues associated with home food preparation. However, consumer handling of foods, such as poultry, during shopping and storage has not been noted. The objective of this study was to determine consumer behaviors during purchasing and initial storage of raw poultry to determine potential cross-contamination issues. A shop-along observational study was conducted to determine actual shopping, transportation, and storage behavior of consumers who purchase raw poultry products. Neither hand sanitizer nor wipes were observed in 71% of grocery store meat sections of stores visited. Plastic bags could be found in the meat section 85% of the time, but only 25% of shoppers used the bag for their raw poultry purchases. During checkout, the poultry was bagged separately from other products 71% of the time. A majority of shoppers stored raw poultry in the original package without an additional container or overwrap. Overall, there needs to be an increase in food safety education on the handling of poultry during purchasing, transportation, and storage.

Consumer practices for purchase, storage, and preparation of poultry and eggs in selected north and South American countries: a pilot study / Comportamiento de los consumidores durante la compra, almacenamiento y preparación de carne de ave y huevos en países seleccionados de Norte y Sur América: un estudio piloto

Background: Poultry, eggs, and their products represent a potential food safety hazard. Although consumer practices related to these foods have been studied in various countries, little data exists from Latin America. Objective: The objective of this pilot study was to provide initial data to characterize consumers' purchase, storage, handling, and preparation of poultry products and eggs in three countries: Argentina, Colombia, and USA. Methods: Consumers (n = 425 total) in each location completed a questionnaire about poultry products and egg purchase locations, storage conditions (i.e. refrigerator or freezer), preparation and handling practices, and managing leftovers. Results: The results indicated that in the USA most surveyed consumers purchased refrigerated eggs, whereas in Argentina (91%) and Colombia (84%) eggs typically were purchased at room temperature. Furthermore, almost all consumers in the USA stored eggs in the refrigerator, but 23% of Argentinian and 45.9% of Colombian consumers stored eggs at room temperature, which is potentially an unsafe practice. Some practices supported possible cross-contamination, for example washing raw eggs and poultry prior to cooking. Conclusions: These results are a first comparison across countries in the Americas of consumer poultry and egg practices and can serve as the basis for further research and development of food safety educational messages.

Antecedentes: Aves de corral, huevos, y sus productos representan un potencial peligro en la seguridad alimentaria. Prácticas de consumo relacionadas con estos alimentos han sido estudiadas en varios países, pero pocos datos existen de Latinoamérica. Objetivo: El objetivo de este estudio piloto fue proveer información de manera de caracterizar la compra, almacenaje, y preparación de aves de corral y huevos en tres países: Argentina, Colombia, y Estados Unidos. Métodos: Consumidores (n=425 en total) en cada locación, completaron cuestionarios acerca del comercio de compra de aves de corral y huevos, condiciones de almacenamiento (e.j. refrigerador o freezer), preparación y prácticas de manipulación, y manipulación de sobras. Resultados: Los resultados indicaron que en Estados Unidos, la mayoría de los consumidores encuestados adquiere huevos almacenados en refrigeración, mientras que en Argentina (91%) y Colombia (84%) los huevos adquiridos estaban almacenados a temperatura ambiente. Asimismo, casi la totalidad de los consumidores en Estados Unidos almacenan los huevos en refrigeración, mientras que un 23% y un 45.9% de consumidores Argentinos y Colombianos, respectivamente almacenan huevos a temperatura ambiente, lo cual potencialmente significa una práctica no segura. Algunas prácticas sostienen posible contaminación cruzada, por ejemplo el lavado de aves y huevos previos a la cocción. Conclusiones: Los resultados muestran una primera comparación entre países de América sobre las prácticas de consumo de aves de corral y huevos, que servirán como base para futuras investigaciones y desarrollos de mensajes educacionales sobre seguridad alimentaria.

Effectiveness of educational interventions to improve food safety practices among older adults.

The purpose of the study was to develop and evaluate the effectiveness of using Web-based and print materials for improving food safety practices to reduce the risk of foodborne illness among older adults. The study used a randomized controlled design, with participants assigned to an intervention group or control group. Although we observed small improvements in both groups, the difference in the changes between the two groups was nonsignificant, suggesting the educational materials did not impact participant behavior. We did, however, observe a trend improvement in one measure: the recommendation to avoid eating cold (not reheated) deli meats. The lack of program impact may be attributable to limitations of the evaluation (e.g., measurement effects) or the intervention (e.g., lack of personal contact). Based on the survey findings, improvements in older adults' food safety practices regarding reheating deli meats to steaming hot and cooking eggs until the yolks and whites are firm are needed. The current study and previous research suggest that current cohorts of older adults may be more receptive to print materials than Web-based materials. To improve retention and adoption of recommended food safety practices among older adults, future educational interventions should focus on a limited number of practices and combine print materials with personal contact.

Food Safety Knowledge and Practices among Older Adults: Identifying Causes and Solutions for Risky Behaviors.

Adults aged 60 years and older are more likely than younger adults to experience complications, hospitalization, and death because of food-borne infections. Recognizing this risk, we conducted a nationally representative survey (n = 1,140) to characterize older adults' food safety knowledge, attitudes, and practices as well as the demographic characteristics of older adults with risky food handling practices. The survey was conducted using a Web-enabled panel. We found that although older adults consider themselves to be knowledgeable about food safety, many are not following recommended food safety practices. Areas for improvement include the following: reheating deli meats to steaming hot, not eating store-bought deli salads, cooking eggs properly, monitoring refrigerator temperature using a thermometer, using a food thermometer to check doneness of meat/poultry/egg dishes, and storing leftovers properly. The survey results also suggest that food safety education targeting older adults is needed and that such initiatives should emphasize practices to prevent listeriosis, a potentially fatal illness among older adults. Our findings suggest that, in particular, men, individuals with higher incomes, and college-educated individuals would benefit from food safety education.

Occurrence of Listeria and Enterobacteriaceae in domestic refrigerators.

Consumers' refrigeration practices have a significant impact on the safety and quality of foods. To determine the prevalence and the identity of microorganisms in domestic refrigerators, swab samples were taken from various locations in the refrigerators from 137 households in middle Tennessee. The swabs were inoculated into different media, and standard procedures were used to characterize the isolates. API 20E and API Listeria were used for identification of Enterobacteriaceae and Listeria spp., respectively. The Kirby-Bauer technique was used to test resistance of the isolates. Actual counts for aerobic and Enterobacteriaceae ranged from not detected to 8.53 and 8.39 log CFU per sample, respectively. Klebsiella pneumoniae (23.4%), Klebsiella oxytoca (6.8%), Klebsiella terrigena (4.0%), Enterobacter sakazakii (2.2%), and Yersinia enterocolitica (0.7%) were some of the bacteria of concern that were isolated from domestic refrigerators. Resistance to antibiotics was most common in erythromycin (39.9%), followed by ampicillin (33.8%), cefoxitin (12.8%), tetracycline (5%), streptomycin (4.0%), nalidixic acid (2.1%), kanamycin (1.4%), and colistin (0.7%). None of the isolates tested was resistant to ciprofloxacin or gentamycin. Listeria spp. were also detected in six refrigerators. These findings underline the need for greater consumer education regarding proper refrigerator cleaning and safe food handling practices.

Consumer home refrigeration practices: results of a web-based survey.

To reduce bacterial growth and to ensure the quality and safety of food products, the U.S. Department of Agriculture and the U.S. Food and Drug Administration advise consumers to clean their refrigerators regularly, use a refrigerator thermometer, and keep refrigerator temperatures at 40 degrees F (4.4 degrees C) or below. We conducted a nationally representative Web-enabled survey (n = 2,060) to collect data on refrigerator thermometer ownership, home refrigerator temperatures, and the frequency of home refrigerator cleaning. We stratified the sample to provide results for pregnant women, older adults (60 years or older), and the remaining population. About half of all respondents had cleaned their refrigerators at least 1 month before the survey. Only 11% of all respondents had a thermometer in their refrigerator before the survey. Older adults (77.5%) were more likely than the remaining population (70.4%) to have their refrigerators at the recommended temperature (P < 0.01). Older adults who were not married and who lived alone were less likely to have refrigerator thermometers and to have their refrigerators at a recommended temperature (P < 0.05). For all respondents, those who had previously owned a refrigerator thermometer were more likely to have their refrigerators at the recommended temperature than were respondents who did not previously own a thermometer (P < 0.01). Food safety educators can use the survey findings and results of previous research to target educational materials and help consumers, especially those at risk for listeriosis, to safely store refrigerated foods at home.

Consumer knowledge and use of open dates: results of a WEB-based survey.

Consumers are relying increasingly on ready-to-eat (RTE) foods because they are convenient, quick, and easy. Open dates let consumers know by which date to purchase or use RTE foods for best quality. To further characterize consumer knowledge and use of open dates for specific refrigerated RTE foods (smoked seafood, cooked crustaceans, bagged salads, prewashed cut produce, soft cheeses, frankfurters, deli meats, fermented sausages, and deli salads), we conducted a nationally representative web-enabled survey (n=2060). Before purchasing RTE foods, 48 to 68% of respondents check open dates all or most of the time. Before preparing RTE foods, 43 to 64% of respondents check open dates all or most of the time. Nearly two-thirds of respondents reported that their senses were the most important factors in deciding whether to eat a refrigerated food, which is an unsafe practice. About one-third of respondents reported that an open date is the most important factor in deciding whether to eat a refrigerated food. Many respondents, however, do not understand the meanings of the different types of dates. Only 18% correctly defined the use-by date. The findings suggest consumers could benefit from education regarding open dates and recommended storage times for RTE foods.

Comparison of a rapid ATP bioluminescence assay and standard plate count methods for assessing microbial contamination of consumers' refrigerators.

The feasibility of using an ATP bioluminescence assay for assessing microbial contamination of home refrigerators was evaluated and compared with the standard culture methods. Samples of refrigerator surfaces were collected from 123 households by swabbing an area of 100 cm2 on three locations in the refrigerator with premoisturized sterile swabs. Microbial contaminations were determined by aerobic plate count (APC; incubated at 35 degrees C for 48 h) and psychrotrophic plate count (PPC; incubated at 7 degrees C for 10 days) on plate count agar. The results were compared to the readings from the microbial ATP (mATP) bioluminescence assay. The correlation coefficient (r) between mATP and PPC (r = 0.851) was slightly higher than that between mATP and APC (r = 0.823). Our results indicated a potential discrepancy in the population of mesophilic and psychrotrophic bacteria in the refrigerator samples. Nevertheless, mATP appeared to be a reliable indication of the average of APC and PPC (r = 0.895). The mATP bioluminescence assay would provide a rapid and convenient test for researchers in field studies to assess microbial contamination in refrigerators.

Efficacy of home washing methods in controlling surface microbial contamination on fresh produce.

Much effort has been focused on sanitation of fresh produce at the commercial level; however, few options are available to the consumer. The purpose of this study was to determine the efficacy of different cleaning methods in reducing bacterial contamination on fresh produce in a home setting. Lettuce, broccoli, apples, and tomatoes were inoculated with Listeria innocua and then subjected to combinations of the following cleaning procedures: (i) soak for 2 min in tap water, Veggie Wash solution, 5% vinegar solution, or 13% lemon solution and (ii) rinse under running tap water, rinse and rub under running tap water, brush under running tap water, or wipe with wet/dry paper towel. Presoaking in water before rinsing significantly reduced bacteria in apples, tomatoes, and lettuce, but not in broccoli. Wiping apples and tomatoes with wet or dry paper towel showed lower bacterial reductions compared with soaking and rinsing procedures. Blossom ends of apples were more contaminated than the surface after soaking and rinsing; similar results were observed between flower section and stem of broccoli. Reductions of L. innocua in both tomatoes and apples (2.01 to 2.89 log CFU/g) were more than in lettuce and broccoli (1.41 to 1.88 log CFU/g) when subjected to same washing procedures. Reductions of surface contamination of lettuce after soaking in lemon or vinegar solutions were not significantly different (P > 0.05) from lettuce soaking in cold tap water. Therefore, educators and extension workers might consider it appropriate to instruct consumers to rub or brush fresh produce under cold running tap water before consumption.

Accuracy of reporting dietary intake using various portion-size aids in-person and via telephone.

OBJECTIVE: This study compared the accuracy with which respondents reported food intake using different portion-size estimation aids (PSEAs) and determined whether the interview technique affected the accuracy of reporting. DESIGN: Participants chose preweighed foods from a buffet line, leftovers were weighed, and actual amounts eaten were calculated. The next day during dietary interviews, participants estimated amounts eaten using one of four procedures, including telephone or in-person interviews, two-dimensional or three-dimensional PSEAs, and guiding or not guiding participants to certain aids. SUBJECTS: A total of 120 persons, ages 18 to 65 years, representing both genders were recruited through advertisements, local churches, and universities. STATISTICAL ANALYSIS: Analysis of variance and least significant differences were calculated for mean percentage estimation error. Frequencies and Pearson correlation coefficients were used to determine percentage misestimations and relationships between estimations and perceived healthfulness of the food and confidence in the estimate made. RESULTS: In general, accuracy of reporting food amounts was not significantly different for the different types of aids or for the interview technique. Participants frequently overestimated the intake by more than 20% for solids (four overestimations and zero underestimations) and liquids (13 overestimations and one underestimation), and both over- and underestimated amorphous (mounding) foods by more than 20% (six underestimations and seven overestimations). Misestimation was unrelated to perceived healthfulness of the food or respondent confidence in the estimate. CONCLUSIONS: In this study, portion-size data, based on PSEAs used in dietary recalls for estimating amounts eaten, were useful for measuring dietary intake for population-based studies. Individual respondent data, however, may be inaccurate and should be supplemented with additional information to improve assessment of individual nutritional status. Techniques such as telephone interviewing and guiding respondents to certain aids seem useful for reducing the burden of dietary assessment.