45B-5 |
High school students’ attitudes toward foodborne illness |
J. ELLIS, Meat Science, Iowa State University, 1055 LeBaron Hall, Ames, IA 50011-1120, J. G. Sebranek, Animal Science, Iowa State University, 215C Meat Lab, Ames, IA 50011-3150, and J. Sneed, 4 MacKay Hall, Ames, IA 50011-1120. Research on adult food safety education, food preparation practices and perceived risk of foodborne illness has guided educational program and material development. However, little research about students’ awareness of foodborne pathogens, perceived risk of foodborne illness or role in food shopping and preparation is available. This information would benefit educational material and program development and implementation. The goal was to determine high school students’ attitudes toward foodborne illness. Specific objectives include 1) measure awareness of foodborne illness sources; 2) assess concern for food safety; 3) determine perceived risk of foodborne illness from various foods; and 4) determine role in home food preparation and purchasing. Seventeen schools were randomly selected from all Iowa public high schools. Calls to biology teachers in these schools determined willingness to participate before distributing researcher-developed surveys. Ten high schools returned 246 completed surveys (59% response rate). Data were analyzed with SPSS v.11.0.1 for Windows. A majority of students have heard of E. coli (90.2%), Salmonella (89.8%), and Hepatitis A (85.3%), but very few students are aware of Campylobacter (5.3%), Listeria (12.2%), or Clostridium (14.3%). Students’ concern for getting sick from eating meat is not different from eating eggs, but is significantly greater than for eating fruits and vegetables or baked goods. Food processors/manufacturers were identified as the most likely source of food safety problems (74.4%), followed by restaurants (65.4%), transportation (58.5%), supermarkets (45.5%), farms (39.8%), and home (39.4%). More than a third of students (34.6%) have worked or are currently working in food service. Students have a limited awareness of common foodborne pathogens and perceived risk of becoming ill from specific foods. Additional education efforts are needed to increase food safety awareness and risk perceptions because students frequently prepare food at home and in foodservice establishments.
Session 45B, Extension & Outreach: General
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