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Al Mamun MA, A Ghani RB, Shill LC, Afroz F, Chowdhury AI, Akter F, Jahan EA, Rana MM, Li J. Assessment of the knowledge, attitude, and practice of childbearing mothers in the geographically coastal region of Bangladesh for cleanliness and food safety of food security. SAGE Open Med 2024; 12:20503121241264741. [PMID: 39161399 PMCID: PMC11331572 DOI: 10.1177/20503121241264741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 06/06/2024] [Indexed: 08/21/2024] Open
Abstract
Objectives Household hygiene and food safety are essential parts of food security; better food safety and hygiene will help reduce the chances of illness for young children and family members rarely studied in the selected area of coastal Bangladesh. The study aimed to discover the knowledge, attitude, and practice levels for cleanliness, hygiene, and food safety in the household. Methods In this study, we employed a cross-sectional survey with simple random sampling to collect data from 384 childbearing mothers. The survey used the pretested, validated, and standardized (knowledge, attitude, and practice) questionnaire-model-based interview guide. Results According to our study analysis, the knowledge, attitude, and practice scores among mothers were inadequate for household cleanliness and hygiene management. In the area context, knowledge efficiency was related to family type (joint and nuclear). Family economic conditions strongly influenced mothers' attitudes and behavior toward knowledge, attitude, and practice score. Unemployed and illiterate mothers have lower knowledge, attitude, and practice scores. Educated mothers have better knowledge, attitude, and practice score compared to illiterate mothers (p < 0.014). Nuclear family knowledge, attitude, and practice attitude was much greater (p < 0.04) and wealthier families showed better practice (p < 0.001) toward cleanliness and food safety in the household level. Conclusions The study discovered the mothers' and household members' attention need to improve the knowledge, attitude, and practice toward proper hygiene and food safety at the household level of marginalized populations in coastal Bangladesh.
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Affiliation(s)
- Md Abdullah Al Mamun
- Department of Geography, Hong Kong Baptist University, Hong Kong
- Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | | | - Lincon Chandra Shill
- Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Farjana Afroz
- Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Akibul Islam Chowdhury
- Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Fouzia Akter
- Department of Nutrition and Food Engineering, Daffodil International University, Daffodil Smart City, Bangladesh
| | - Effat Ara Jahan
- Department of Nutrition and Food Engineering, Daffodil International University, Daffodil Smart City, Bangladesh
| | | | - Jianfeng Li
- Department of Geography, Hong Kong Baptist University, Hong Kong
- Department of Geography and Resource Management, The Chinese University of Hong Kong, Hong Kong, China
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Obande D, Young I, Gao JL, Pearl DL, Papadopoulos A. Systematic review and meta-regression of food safety knowledge and behaviour of primary food preparers for young children in the home setting. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Charlebois S, Juhasz M, Music J, Vézeau J. A review of Canadian and international food safety systems: Issues and recommendations for the future. Compr Rev Food Sci Food Saf 2021; 20:5043-5066. [PMID: 34390310 DOI: 10.1111/1541-4337.12816] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 06/27/2021] [Accepted: 07/03/2021] [Indexed: 11/30/2022]
Abstract
In January 2019, the Safe Food for Canadians Act/Safe Food for Canadians regulations (heretofore identified as SFCR) came into force across Canada and brought a more streamlined process to food safety practice in Canada. Food trade and production processes have evolved rapidly in recent decades, as Canada imports and exports food products; therefore it is critically important to remain aware of the latest advances responding to a range of challenges and opportunities in the food safety value chain. Looking through the optics of the recent SFCR framework, this paper places the spotlight on leading domestic and international research and practices to help strengthen food safety policies of the future. By shedding some light on new research, we also draw attention to international developments that are noteworthy, and place those in context as to how new Canadian food safety policy and regulation can be further advanced. The paper will benchmark Canada through a review study of food safety best practices by juxtaposing (i) stated aspirations with, (ii) actual performance in leading Organization for Economic Cooperation and Development (OECD) jurisdictions.
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Affiliation(s)
- Sylvain Charlebois
- Food Distribution and Policy, Faculty of Management, Faculty of Agriculture, Agri-food Analytics Lab, Dalhousie University, Halifax, Nova Scotia, Canada
| | - Mark Juhasz
- Food Distribution and Policy, Faculty of Management, Faculty of Agriculture, Agri-food Analytics Lab, Dalhousie University, Halifax, Nova Scotia, Canada
| | - Janet Music
- Food Distribution and Policy, Faculty of Management, Faculty of Agriculture, Agri-food Analytics Lab, Dalhousie University, Halifax, Nova Scotia, Canada
| | - Janèle Vézeau
- Food Distribution and Policy, Faculty of Management, Faculty of Agriculture, Agri-food Analytics Lab, Dalhousie University, Halifax, Nova Scotia, Canada
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Food safety education attitude and practice among health professionals in China, Peru, and the U.S. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106945] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Elshahat S, Woodside JV, McKinley MC. “Meat thermometer usage amongst European and North American consumers: A scoping review”. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Feng Y, Bruhn CM. Motivators and Barriers to Cooking and Refrigerator Thermometer Use among Consumers and Food Workers: A Review. J Food Prot 2019; 82:128-150. [PMID: 30702936 DOI: 10.4315/0362-028x.jfp-18-245] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Temperature control prevents the rapid growth of foodborne pathogens during food storage and assures adequate heating to destroy pathogens prior to consumption. The use of thermometers is a recognized best practice among consumer and food worker guidelines; however, compliance with this recommendation is quite low. Eighty-five studies from the past 21 years were reviewed and an analyzed for the knowledge, attitudes, and behaviors associated with thermometer use and the motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers. Barriers to thermometer were categorized into two major groups: "the belief that a thermometer is not necessary" and "the difficulty of selecting and using a thermometer." Each group has its unique aspects. Four barriers were recognized in the "not necessary" group: (i) preference for alternative techniques, (ii) mainstream media and food professionals seldom serve as role models and often negate the need for food thermometers, (iii) limited awareness of potential health issues associated with current practices, and (iv) limited knowledge and awareness related to thermometer usage for specific food groups. Six barriers were recognized in the "difficult to select and use" group: (i) difficulties in selecting the type of food thermometers, (ii) availability of food thermometers, (iii) lack of skills related to the usage of food thermometers, (iv) limited knowledge related to endpoint temperatures, (v) inability to calibrate food thermometers, and (vi) lack of knowledge about food thermometer cleaning and sanitation. These findings will facilitate the development and adoption of effective strategies to increase thermometer use and increase food safety education efficacy with a positive impact on public health.
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Affiliation(s)
- Yaohua Feng
- 1 Department of Food Science, Purdue University, West Lafayette, Indiana 47907 (ORCID: http://orcid.org/0000-0003-3012-1930 )
| | - Christine M Bruhn
- 2 Department of Food Science and Technology, University of California, Davis, California 95616, USA
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Madjunkov M, Chaudhry S, Ito S. Listeriosis during pregnancy. Arch Gynecol Obstet 2017; 296:143-152. [DOI: 10.1007/s00404-017-4401-1] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Accepted: 05/12/2017] [Indexed: 01/30/2023]
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Vlasin-Marty K, Ritter-Gooder P, Albrecht JA. Food Safety Knowledge, Attitudes, and Behaviors of Native American Families with Young Children: A Mixed Methods Study. J Racial Ethn Health Disparities 2016; 3:713-723. [PMID: 27294769 PMCID: PMC5112281 DOI: 10.1007/s40615-015-0190-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 11/17/2015] [Accepted: 11/18/2015] [Indexed: 11/07/2022]
Abstract
Children are at increased risk for foodborne illness due to underdeveloped immune system. Limited research has been reported on food safety knowledge of Native American families with children 10 years of age and younger. This study was conducted to determine the food safety knowledge, attitudes, and behaviors of the main food preparer in these families by collecting quantitative and qualitative data simultaneously in a mixed method approach. A food safety knowledge survey created using FightBAC!™ concepts was administered prior to focus groups discussions held in Native American communities using a script based upon the Health Belief Model. Quantitative data were analyzed using SPSS. Qualitative data were coded by three reviewers independently and then compared jointly for themes. Over three fourths of participants (n = 102) were female with an average age of 38.3 years. Over one half of participants were unemployed (54 %), lived on reservations (54 %), and 86 % had a high school degree or higher level of education. The following four themes emerged from the eight focus groups (n = 66): food can make one sick, I am not in control when others handle food, I know how to safely prepare foods for my family, and I do not have time or best equipment (for food safety). Mixed method analysis revealed that participants were aware of the severity and susceptibility for foodborne illness but were confident in preparing foods safely for their family. A food safety education program for Native American food preparers with young children is needed to prevent foodborne illness (FBI) in this population and promote safe food handling practice.
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Affiliation(s)
- Kara Vlasin-Marty
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, 119E Leverton Hall, Lincoln, NE, 68583, USA
| | - Paula Ritter-Gooder
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, 119E Leverton Hall, Lincoln, NE, 68583, USA
| | - Julie A Albrecht
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, 119E Leverton Hall, Lincoln, NE, 68583, USA.
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Listeriosis during Pregnancy: A Public Health Concern. ISRN OBSTETRICS AND GYNECOLOGY 2013; 2013:851712. [PMID: 24191199 PMCID: PMC3804396 DOI: 10.1155/2013/851712] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/02/2013] [Accepted: 08/29/2013] [Indexed: 01/13/2023]
Abstract
Listeria was first described in 1926 by Murray, Webb, and Swann, who discovered it while investigating an epidemic infection among laboratory rabbits and guinea pigs. The role of Listeria monocytogenes as a foodborne pathogen was definitively recognized during the 1980s. This recognition was the consequence of a number of epidemic human outbreaks due to the consumption of contaminated foods, in Canada, in the USA and in Europe. Listeriosis is especially severe in immunocompromised individuals such as pregnant women. The disease has a low incidence of infection, although this is undeniably increasing, with a high fatality rate amongst those infected. In pregnant women listeriosis may cause abortion, fetal death, or neonatal morbidity in the form of septicemia and meningitis. Improved education concerning the disease, its transmission, and prevention measures for immunocompromised individuals and pregnant women has been identified as a pressing need.
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Buffer J, Kendall P, Medeiros L, Schroeder M, Sofos J. Nurses and dietitians differ in food safety information provided to highly susceptible clients. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2013; 45:102-108. [PMID: 22921988 DOI: 10.1016/j.jneb.2012.03.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2011] [Revised: 02/23/2012] [Accepted: 03/02/2012] [Indexed: 05/27/2023]
Abstract
OBJECTIVE To determine content, education channels, and motivational factors that influence what health professionals teach about safe food handling to populations who are highly susceptible for foodborne illnesses. To assess the differences in information provided by health professionals to highly susceptible populations. DESIGN Descriptive, cross-sectional, Web-based survey. SETTING National convenience sample from across the United States. PARTICIPANTS Registered nurses (RNs; n = 232) and registered dietitians (RDs; n = 267). MAIN OUTCOME MEASURE(S) Content, motivation, and education channels used to educate highly susceptible populations. ANALYSIS Various nonparametric tests were applied to measure differences. Significance was declared at P < .05. RESULTS Although both RDs and RNs were providing some food safety information to their high-risk clients, RDs had more training than RNs in safe food handling and were more likely to provide comprehensive food safety messages to their highly susceptible clients; however, neither professional type provided consistent food safety information to patients at high risk for foodborne illness. CONCLUSIONS AND IMPLICATIONS There is a need for more information about what motivates the health professional to teach safe food handling and a need for a universally adopted, evidence-based practice for teaching safe food handling to patients at high risk for foodborne illness.
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Affiliation(s)
- Janet Buffer
- Department of Human Nutrition, The Ohio State University, Columbus, OH, USA
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12
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Lando AM, Chen CC. Trends in ownership and usage of food thermometers in the United States, 1998 through 2010. J Food Prot 2012; 75:556-62. [PMID: 22410231 DOI: 10.4315/0362-028x.jfp-11-314] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food safety research has shown that the use of a food thermometer is the best way to ensure that meat, poultry, and other foods reach an internal temperature sufficient to destroy foodborne pathogens. The 1998, 2001, 2006, and 2010 Food Safety Surveys were used to analyze changes in food thermometer ownership and usage for roasts, chicken parts, and hamburgers in the United States. A probit regression model was used to evaluate differing trends in ownership across demographic subgroups, and probit models with sample selection were used to evaluate differing trends in food thermometer usage for roasts, chicken parts, and hamburgers. The Food Safety Surveys are nationally representative telephone surveys tracking consumers' food safety attitudes and behaviors. Findings from these surveys indicate that the percentage of consumers who own food thermometers has increased from 49% in 1998 to 70% in 2010 (P < 0.05). The use of food thermometers has also increased over this time period but varies by food type. Of those who own food thermometers, a higher percentage reported using thermometers for roasts (76% in 1998 and 82% in 2010, P < 0.05) than for chicken parts (33% in 1998 and 53% in 2010, P < 0.05) and hamburgers (14% in 1998 and 23% in 2010, P < 0.05). The results also show that men, non-Hispanic whites, those with some college education or higher, those with higher incomes, and those 65 years and older were more likely to own food thermometers. After controlling for food thermometer ownership, those aged 18 to 29 years were more likely to use a food thermometer for roasts and chicken parts than those aged 65 to 101 years. The results suggest that educational programs encouraging food thermometer usage should focus first on food thermometer ownership.
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Affiliation(s)
- Amy M Lando
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA.
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13
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Kang NE, Kim JH, Kim YS, Ha AW. Food safety knowledge and practice by the stages of change model in school children. Nutr Res Pract 2010; 4:535-40. [PMID: 21286413 PMCID: PMC3029796 DOI: 10.4162/nrp.2010.4.6.535] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2010] [Revised: 11/29/2010] [Accepted: 11/29/2010] [Indexed: 11/04/2022] Open
Abstract
In this study, 342 grade 4-6 elementary school students in Gyeonggi-do were recruited to determine their readiness to change food safety behavior and to compare their food safety knowledge and practices by the stages of change. The subjects were divided into three stages of change; the percentage of stage 1 (precontemplation) was 10.1%, the percentage of stage 2 (contemplation and preparation) was 62.4%, and that of stage 3 (action and maintenance) was 27.5%. Food safety knowledge scores in stage 3 (4.55) or stage 2 (4.50) children were significantly higher than those in stage 1 children (4.17) (P < 0.05). The two food safety behavior items "hand washing practice" and "avoidance of harmful food" were significantly different among the three groups (P < 0.05). Stages of change were significantly and positively correlated with food safety knowledge and practice. Age was significantly and negatively correlated with the total food safety behavior score (r = -0.142, P < 0.05). The most influential factor on the stage of change was a mother's instruction about food safety (P < 0.01).
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Affiliation(s)
- Nam-E Kang
- Department of Food Science, Eulji University, Gyeonggi 461-713, Korea
| | - Ju Hyeon Kim
- Division of Tourism Information Management, DongSeoul University, Gyeonggi 461-714, Korea
| | - Young Soon Kim
- Department of Food & Nutrition, College of Health Sciences, Korea University, Seoul 136-703, Korea
| | - Ae Wha Ha
- Department of Food & Nutrition/Health Sciences Research Institution, College of Health Sciences, Korea University, San-1 Jeongneung-dong, Seongbuk-gu, Seoul 136-703, Korea
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Davila EP, Trepka MJ, Newman FL, Huffman FG, Dixon Z. Diarrheal illness among women, infants, and children (WIC) program participants in Miami, Florida: implications for nutrition education. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2009; 41:420-424. [PMID: 19879498 DOI: 10.1016/j.jneb.2008.11.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2008] [Revised: 11/13/2008] [Accepted: 11/13/2008] [Indexed: 05/28/2023]
Abstract
OBJECTIVE To assess risk factors for diarrheal illness among clients of a Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) clinic in Miami, FL. DESIGN A cross-sectional survey with questions about demographics, food safety practices, and diarrheal illness. SETTING WIC clinic operated by the Miami-Dade County Health Department in Florida. WIC is a national program for nutritionally at-risk, low-income young children and pregnant or postpartum women. PARTICIPANTS WIC female clients at least 18 years of age who are able to read and speak English (n = 299). MAIN OUTCOME MEASURE Diarrheal illness, defined as having at least 3 loose stools for 2 or more consecutive days during the previous 30 days. ANALYSIS Univariate and multiple logistic regression analyses. RESULTS Food safety behaviors significantly associated with diarrheal illness included not washing hands before preparing meals (P = .048) and baby bottles (P = .045) or after changing diapers (P = .009) and not washing all items that touched raw meat before preparing the next food item (P = .023). In general, pregnant women reported less frequent hand washing and had a lower food safety score than nonpregnant women (P = .002). CONCLUSIONS AND IMPLICATIONS These findings suggest that interventions to improve food handling practices such as proper hand washing are needed for WIC clients, particularly pregnant women.
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Affiliation(s)
- Evelyn P Davila
- Florida International University, Stempel School of Public Health, Miami, FL 33136, USA.
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Bondarianzadeh D, Yeatman H, Condon-Paoloni D. A qualitative study of the Australian midwives' approaches to Listeria education as a food-related risk during pregnancy. Midwifery 2009; 27:221-8. [PMID: 19775781 DOI: 10.1016/j.midw.2009.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2008] [Revised: 04/22/2009] [Accepted: 06/07/2009] [Indexed: 10/20/2022]
Abstract
OBJECTIVE to explore midwives' perceptions of food-related risks and their approaches to Listeria education during pregnancy. DESIGN an exploratory design within a qualitative framework. SETTING one private and two public hospitals in New South Wales, Australia. PARTICIPANTS 10 midwives providing antenatal care in the selected hospitals. FINDINGS midwives had a range of approaches, from active to passive, to Listeria education. The main education provided was focused only on some of the high Listeria-risk foods with little education on safe food-handling practices. Midwives' perception of food-related risks was a function of their limited scientific knowledge and their reliance on their experiential knowledge and their common sense. System constraints such as temporal pressure, limited availability of educational materials and low adherence to Listeria recommendations within the health system were also identified to influence midwives' practice. KEY CONCLUSIONS professional practice guidelines regarding food safety and Listeria education are needed, together with relevant professional training and review of hospital practices in relation to this important health issue.
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Affiliation(s)
- Dolly Bondarianzadeh
- National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Herbold NH, Scott E. A pilot study describing infant formula preparation and feeding practices. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2008; 18:451-459. [PMID: 19031148 DOI: 10.1080/09603120802272185] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Foodborne illnesses pose a problem to all individuals but are especially significant for infants. This observational study collected pilot data on formula preparation practices of 15 mothers of infants under the age of 7 months. A site survey tool was developed, based upon existing instruments. A trained observer traveled to the participants' homes to observe formula preparation and feeding. Some 73% of women did not wash their hands before preparing formula, 60% did not keep the prepared bottle cool during transport away from home, 53% checked the formula expiration date, 20% of infants slept with their bottle, 47% added cereal to formula, and 36% obtained information about formula preparation from a health professional. Hand washing is one of the most important home hygiene practices; however, hand washing practices by participants in our study prior to baby bottle preparation was poor.
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Trepka MJ, Newman FL, Davila EP, Matthew KJ, Dixon Z, Huffman FG. Randomized controlled trial to determine the effectiveness of an interactive multimedia food safety education program for clients of the special supplemental nutrition program for women, infants, and children. ACTA ACUST UNITED AC 2008; 108:978-84. [PMID: 18502229 DOI: 10.1016/j.jada.2008.03.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2007] [Accepted: 12/28/2007] [Indexed: 11/30/2022]
Abstract
BACKGROUND Pregnant women and the very young are among those most susceptible to foodborne infections and at high risk of a severe outcome from foodborne infections. OBJECTIVE To determine if interactive multimedia is a more effective method than pamphlets for delivering food safety education to Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) clients. DESIGN A randomized controlled trial of WIC clients was conducted. Self-reported food safety practices were compared between pre- and postintervention questionnaires completed >or=2 months after the intervention. SUBJECTS/SETTING Pregnant WIC clients or female caregivers (usually mothers) of WIC clients who were 18 years of age or older and able to speak and read English were recruited from an inner-city WIC clinic. INTERVENTION Participants were randomized to receive food safety pamphlets or complete an interactive multimedia food safety education program on a computer kiosk. MAIN OUTCOME MEASURES Change from pre- to postintervention food safety scores. STATISTICAL ANALYSES PERFORMED A mean food safety score was determined for each participant for the pre- and postintervention questionnaires. The scores were used in a two-group repeated measures analysis of variance. RESULTS Of the 394 participants, 255 (64.7%) completed the postintervention questionnaire. Satisfaction with the program was high especially among those with no education beyond high school. When considering a repeated measures analysis of variance model with the two fixed between-subject effects of group and age, a larger improvement in score in the interactive multimedia group than in the pamphlet group (P=0.005) was found, but the size of the group effect was small (partial eta(2)=0.033). Women aged 35 years or older in the interactive multimedia group had the largest increase in score. CONCLUSIONS The interactive multimedia was well-accepted and resulted in improved self-reported food safety practices, suggesting that interactive multimedia is an effective option for food safety education in WIC clinics.
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Affiliation(s)
- Mary Jo Trepka
- Department of Epidemiology and Biostatistics, Stempel School of Public Health, Florida International University, University Park, HLS II 595, 11200 SW 8th Street, Miami, FL 33199, USA.
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Sudershan R, Rao GS, Rao P, Rao MVV, Polasa K. Food safety related perceptions and practices of mothers – A case study in Hyderabad, India. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.05.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Leite LHM, Waissmann W, Veggi AB. Desenvolvimento e reprodutibilidade de questionário para avaliar práticas e conhecimentos em segurança alimentar de nutricionistas da área clínica. REV NUTR 2007. [DOI: 10.1590/s1415-52732007000400007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
OBJETIVO: Os propósitos deste estudo foram desenvolver um questionário para avaliar práticas e conhecimentos em segurança sanitária alimentar, de nutricionistas da área clínica, e medir o nível de reprodutibilidade deste questionário. MÉTODOS: O questionário foi desenvolvido a partir de seis áreas temáticas: prevenção da contaminação cruzada; higiene pessoal/ambiental; controle de temperaturas e de alimentos de alto risco e segurança alimentar para indivíduos portadores do vírus da imunodeficiência humana/síndrome da imunodeficiência adquirida. Para medir o nível de reprodutibilidade, utilizou-se o procedimento de teste e re-teste e a estatística kappa simples. RESULTADOS: Os resultados mostraram os níveis de reprodutibilidade: >0,61 para 95,0%; entre 0,60-0,40 para 2,5% e <0,40 para 2,5% das questões testadas. Oitenta por cento das questões apresentaram grau de acertos na faixa de 20,0%-80,0%. CONCLUSÃO: Os resultados mostraram que o instrumento apresenta grau de dificuldade adequado e um nível de reprodutibilidade satisfatório para a maioria das questões (Kappa>0,61), sugerindo que o mesmo representa uma boa opção para avaliar as práticas e os conhecimentos em segurança alimentar de nutricionistas da área clínica, visando ao planejamento de estratégias educativas.
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Trepka MJ, Newman FL, Dixon Z, Huffman FG. Food safety practices among pregnant women and mothers in the women, infants, and children program, Miami, Florida. J Food Prot 2007; 70:1230-7. [PMID: 17536684 DOI: 10.4315/0362-028x-70.5.1230] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Pregnant women and infants are two groups at the highest risk of severe outcomes from foodborne illnesses. We surveyed adult clients of a Women, Infants, and Children (WIC) clinic serving predominately African Americans in inner-city Miami, Florida, to assess food safety practices. Eligible and consenting women completed a 23-item self-administered survey with questions concerning food handling practices around the Partnership for Food Safety Education's Fight BAC! campaign constructs of "clean", "separate" (not cross-contaminated), "cook", and "chill". Of 342 eligible clients, 299 (87.4%) consented to participate. In general, the clients' food safety practices were most problematic in the cook and chill constructs. Using a cooking thermometer, refrigerating foods within 2 h, and thawing them safely were the least commonly reported safe practices. Women who were pregnant with their first child had the lowest food safety practice scores. Of the 62 pregnant participants, 32 (51.6%) reported eating hot dogs or deli meats without first reheating them some of the time or more often, and 22 (35.5%) reported eating soft cheeses and blue-veined cheeses some of the time or more often, putting the women at risk of listeriosis. Although all women in the WIC program could benefit from food safety education, these findings indicate that women during their first pregnancy should especially be targeted for food safety education.
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Affiliation(s)
- Mary Jo Trepka
- Stempel School of Public Health, Florida International University, 11200 S.W. 8th Street, HLS II-Room 595, Miami, Florida 33199, USA.
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Trepka MJ, Murunga V, Cherry S, Huffman FG, Dixon Z. Food safety beliefs and barriers to safe food handling among WIC program clients, Miami, Florida. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2006; 38:371-7. [PMID: 17142194 DOI: 10.1016/j.jneb.2006.05.022] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2005] [Revised: 05/22/2006] [Accepted: 05/27/2006] [Indexed: 05/12/2023]
Abstract
OBJECTIVE To determine beliefs about and barriers to good food safety practices among clients of a Special Supplemental Nutrition Program for Women, Infants, and Children (WIC Program). DESIGN Five audiotaped focus groups. SETTING A large WIC Program clinic in Miami, Florida. PARTICIPANTS Thirty-two women attending the clinic who were demographically similar to clinic clients. PHENOMENON OF INTEREST Beliefs about, barriers to, and motivators for good food safety practices. ANALYSIS Focus groups were audiotaped and transcribed. Transcripts were independently analyzed by three researchers to identify recurring ideas within and between groups. RESULTS Participants did not perceive foodborne illnesses as a major problem or believe that foodborne illnesses usually resulted from poor food handling practices at home. The hardest practice to follow was using a cooking thermometer. Leaving perishable foods and baby bottles outside the refrigerator for longer than 2 hours were additional problems reported. Participants reported that their babies' health was the most important motivator to good food safety practices and that women may be most receptive to food safety education during their first pregnancy. CONCLUSIONS AND IMPLICATIONS WIC clients in this clinic have several deficiencies in their food safety knowledge and practices. The WIC Program may be well positioned to help its clients, particularly pregnant women, improve food safety practices.
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Affiliation(s)
- Mary Jo Trepka
- Stempel School of Public Health, Florida International University, Miami, Florida 33199, USA.
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