Food safety knowledge and behavior of expanded food and nutrition education program participants in Arizona

R. R. Meer, Scottie L Misner

Research output: Contribution to journalArticle

60 Citations (Scopus)

Abstract

Consumer education is one of the focus points to reduce foodborne illness within the food safety continuum "from farm to table." A survey was conducted to determine the food safety knowledge and practices of the U.S. Department of Agriculture's Expanded Food and Nutrition Education Program participants in Maricopa and Pima counties of Arizona. Two hundred sixty-eight surveys were completed between 1 January and 31 December 1998. Survey participants consisted of 222 (85%) females and 39 (15%) males with an average age and education level of 31.5 and 11.7 years, respectively. The racial characteristics of this group included 53% whites, 32% Hispanics, 22% African-Americans, and 7% other, A majority of the survey participants (67%) were either unsure or felt it was appropriate to let food cool to room temperature prior to refrigeration. In addition 56% were in disagreement with or unsure about the need to cool foods in shallow containers. Fifty-two percent of respondents reported having no previous formal food safety education; for those who had, work was the most common source. Television news was the primary source of current food safety information for 50% of respondents. The most commonly consumed high-risk (i.e., raw or undercooked animal food or food purchased from unlicensed vendor) food was unpasteurized dairy products. Women scored significantly better than men on food safety knowledge and practice test parameters. Participants over age 50 had significantly higher food safety practice scores than the youngest age group. The food safety knowledge score of whites was significantly higher than that of Hispanics. It was determined for all participants that the food safety knowledge score had a small, positive effect on food safety practice score.

Original languageEnglish (US)
Pages (from-to)1725-1731
Number of pages7
JournalJournal of Food Protection
Volume63
Issue number12
StatePublished - 2000

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Expanded Food and Nutrition Education Program
Food Safety
food safety
Education
Food
Hispanic Americans
televisions (equipment)
consumer education
food safety education
farm to fork
Potassium Iodide
United States Department of Agriculture
Refrigeration
educational status
Foodborne Diseases
food animals
African Americans
Dairy Products
foodborne illness
refrigeration

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology
  • Biotechnology

Cite this

Food safety knowledge and behavior of expanded food and nutrition education program participants in Arizona. / Meer, R. R.; Misner, Scottie L.

In: Journal of Food Protection, Vol. 63, No. 12, 2000, p. 1725-1731.

Research output: Contribution to journalArticle

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