46B-9 |
Identification of consumer food handling behaviors associated with prevention of specific foodborne illnesses |
V. N. Hillers1, L. C. Medeiros2, P. A. KENDALL3, G. Chen2, and S. DiMascola2. (1) Dept. of Food Science & Human Nutrition, Washington State Univ., PO Box 646376, Pullman, WA 99164-6376, (2) Dept. of Human Nutrition, Ohio State Univ., 1787 Neil Ave., Columbus, OH 43210-1295, (3) Dept. of Food Science & Human Nutrition, Colorado State Univ., 200 Gifford Bldg., Fort Collins, CO 80523-1571 To be most effective in reducing the incidence of foodborne illness, educational messages for consumers must address the factors that are most likely to result in illness. The objective was to develop consensus among experts concerning the most important consumer behaviors to reduce risks of illness from thirteen specific foodborne pathogens. Nationally-recognized experts in food microbiology, epidemiology and food safety education were surveyed using the Delphi technique to develop consensus on food handling behaviors associated with major foodborne pathogens. The food safety experts participated in four rounds of Delphi via Internet and edited and rank-ordered lists of food-handing behaviors associated with 13 pathogens. They also rank-ordered the food handling behaviors within five major pathogen control factors: a) practice personal hygiene; b) cook foods adequately, c) avoid cross-contamination; d) keep foods at safe temperatures and e) avoid foods from unsafe sources. The experts ranked behaviors related to 'practice personal hygiene' as the most important to prevent infections from Norwalk-like viruses and Shigella species. For Campylobacter species and Yersinia enterocolitica, the top-ranked behaviors were related to 'avoid cross-contamination', followed closely by 'cook foods adequately'. For Salmonella species and Escherichia coli O157:H7, 'cook foods adequately' was top-ranked, followed by 'avoid cross-contamination'. Top-ranked behaviors related to Toxoplasma gondii were related to hygiene and adequate cooking. The food safety experts ranked behaviors related to 'safe temperatures' most important to prevent illness from Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus, with hand washing tied for top-ranking for Staphylococcus. Avoiding specific risky foods were the top-ranked behaviors associated with Vibrio species and Listeria monocytogenes. Consumers receive a wide variety of information about steps they can take to prevent foodborne illnesses. The expert's rank-ordering of food-handling behaviors associated with major foodborne pathogens provides a framework for food safety educators to use in development of consumer-oriented programs.
Session 46B, Extension
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