Consumer food safety: An assessment of knowledge and behaviors of a low-income high-risk population.

摘要

To assess food handling knowledge and behaviors of low-income high-risk consumers, participants of the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) were surveyed. Food safety questions were developed and distributed by mail to a random sample of 133 WIC offices nationwide. Of 1,598 respondents, 76% reported sanitizing cutting board/knife after preparing raw meat items. Over 40% thawed frozen meats unsafely. Most (>90%) determined the doneness of cooked meat by color of the meat/juice. Older (≥26 years), more educated (≥high school graduate), and White respondents reported safer thawing behaviors (p .001) than the other groups. Respondents received food safety information from a variety of sources and showed basic understanding; however, unsafe behaviors were apparent. Generally, respondents with better food safety knowledge reported safer behaviors (r = 0.239, p .001). Results from this study may be used to identify food safety education needs, methods, and strategies resulting in changes in unsafe food handling behaviors.