46B-10 |
Identification of food handling behaviors of special importance for the very young, elderly, pregnant and immunocompromised |
P. A. KENDALL1, L. C. Medeiros2, V. N. Hillers3, G. Chen2, and S. DiMascola2. (1) Department of Food Science and Human Nutrition, Colorado State University, Room 200 Gifford Building, Fort Collins, CO 80523-1571, (2) Department of Nutrition, The Ohio State University, Columbus, OH 43210-1295, (3) Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376 There is great variability among consumers in their susceptibility to disease from various pathogens based on age, reproductive status and immune function. Thus, there is need to examine food safety messages to assure they are aimed appropriately based on the needs of the target audience. The objective was to develop consensus among experts concerning consumer behaviors most associated with reducing the risk of foodborne illness among young children, elderly persons, pregnant women and persons with compromised immune systems due to disease or pharmacological therapy. Nationally-recognized experts in food microbiology, epidemiology, food safety education and food safety policy participated in a 4-round, web-based Delphi process designed to build consensus, rank order and edit lists of behaviors for their importance to each of the four high risk audiences targeted. Behaviors were rank-ordered within 13 pathogens and 5 pathogen control factors and rated for their importance to each of the high-risk groups. For each pathogen control factor, the top-ranked behavior for general consumers was also considered of special importance for high-risk audiences. For the very young, elderly and immune compromised, over 50% of all highly rated behaviors were from the 'avoid foods from unsafe sources' pathogen control factor; 42% of all highly rated behaviors for pregnant women were from this factor. 'Cook foods adequately' contained the second-highest number of highly rated behaviors, followed closely by 'avoid cross-contamination' and 'practice personal hygiene'. The factor with the fewest highly rated behaviors was 'keep foods at safe temperatures'. The importance experts placed on behaviors did vary by high-risk audience, with those considered highly important for pregnant women differing in several cases from those of high importance to the young, elderly and immune compromised. The results should help food safety educators focus their efforts on those behaviors of greatest importance to the audience being targeted.
Session 46B, Extension
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