Florida Master Gardeners1 Knowledge and Adherence to Food Safety Guidelines

摘要

The Florida Master Gardener Volunteer (MG) program has provided science-based horticultural training for volunteers since 1979. Because little is known about the participants' food safety knowledge and practices, food safety risks may be present amongthe targeted servicing population. We surveyed 4005 active Florida MGs for their food safety knowledge and practice, using a 40-item instrument via Qualtrics, and analyzed 1012 completed responses. Most respondents were female [80%; 791/991), aged a 60years (80%; 786/986), and held college or post-graduate degrees (73%; 731/989). Respondents correctly identified the five most common foodborne illness risk factors, and 80% (661/842) of them knew the time/temperature control principles. Eighty-seven percent (87%; 643/738) of respondents knew the safe minimum internal temperature for whole poultry, but fewer knew the safe minimum temperature for ground beef (60%; 364/599), leftovers and/or , casseroles (43%; 207/475), and fresh whole cut beef (42%; 273/640). The majority of participants reportedcorrect handwashing practices (68%; 671/980), fresh produce washing (77%; 741/967), cross-contamination prevention methods (86%; 549/635], and thawing methods (78%; 464/592). Fewer respondents reported safe leftover storage methods (51%; 478/926) and adhering to thermometer use during cooking of meat products (< 30%). Respondents were not knowledgeable about specific vulnerabilities of different populations to foodborne illness. The survey revealed certain gaps in food safety knowledge and practice.