Older Consumers Safe Food Handling In The Domestic Setting

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Older Consumers' Safe Food Handling in the Domestic Setting

Author : Abhinand Thaivalappil
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (125 download)

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Book Synopsis Older Consumers' Safe Food Handling in the Domestic Setting by : Abhinand Thaivalappil

Download or read book Older Consumers' Safe Food Handling in the Domestic Setting written by Abhinand Thaivalappil and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Approximately four million cases of domestically-acquired foodborne illness occur each year in Canada, resulting in over 11,000 hospitalizations and 230 deaths. Older adults make up a substantive portion of these numbers because of their susceptibility to foodborne illness due to weakened immune function and other chronic diseases they can develop over time. Seniors outnumbered children in Canada in 2017, and they are predicted to increase up to 25% of the country's population in the next two decades. As the number of older adults continue to increase, there is a need to identify which aspects of safe food handling could be improved in this group. The objectives of this project were to (a) gain an understanding of the food safety management of older adults (60+) at home, and (b) identify which factors influence their safe food handling behaviours. This was answered through a systematic review of the literature on older adults' knowledge, food handling behaviours, and risky food consumption at home; and an analysis of a national food safety survey dataset. Key findings include a lack of awareness of Listeria and components of safe storage (e.g. refrigeration, reheating). Moreover, men were less likely than women to follow safe food handling at home. Recommendations for interventions and future research are provided.

Ensuring Safe Food

Author : Committee to Ensure Safe Food from Production to Consumption
Publisher : National Academies Press
ISBN 13 : 0309593409
Total Pages : 209 pages
Book Rating : 4.3/5 (95 download)

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Book Synopsis Ensuring Safe Food by : Committee to Ensure Safe Food from Production to Consumption

Download or read book Ensuring Safe Food written by Committee to Ensure Safe Food from Production to Consumption and published by National Academies Press. This book was released on 1998-09-02 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Food Safety and Safe Food Handling in the Home for Senior Citizens

Author : Megan M. Welsh
Publisher :
ISBN 13 :
Total Pages : 26 pages
Book Rating : 4.:/5 (131 download)

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Book Synopsis Food Safety and Safe Food Handling in the Home for Senior Citizens by : Megan M. Welsh

Download or read book Food Safety and Safe Food Handling in the Home for Senior Citizens written by Megan M. Welsh and published by . This book was released on 2004 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Centers for Disease Control and Prevention (CDC) estimate that foodborne contaminants cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths each year. Although federal studies show that seniors do a better job of handling food safely than other age groups, their "safe" handling practices may not adhere to current guidelines. The elderly are also at risk for inadequate nutritional intake due to the presence of digestive disorders like malabsorption, dental problems, and dysphagia. The elderly are more susceptible to getting sick with a foodborne illness that most other age groups, due to weakened immune function, decrease in stomach acid, certain medical conditions and medications. Medications also affect the digestive tract as they can decrease the appetite and alter taste. Instructions in simple and safe food handling techniques may lessen the impact of harmful bacteria prevalent in the environment. Food safety guidelines have been developed by the USDA's Food Safety and Inspection Service and the FDA's Center for Food Safely and Applied Nutrition to provide consumers with rules to ensure safe food. The USDA has narrowed down the home food safety guidelines to four basic rules, Clean, Separate, Cook, and Chill. The research design of this study was quasi-experimental. The research procedure consisted of a needs assessment, a pretest, an educational intervention, and a posttest. Ten research participants were recruited using word-of-mouth and referrals from senior center in Wayne, Pennsylvania. The participants were white, upper socio-economic class men and women, ranging in age from 55 years to 80 years, with educational backgrounds that surpassed high school level. The educational intervention consisted of an interactive lecture by the researcher on basic food safety, why seniors are at special risk for foodborne illness, and the four rules of food safety in the home. The results of the study were based upon the scores of both the pre- and posttests. The pretest results showed that the mean score was 5.6. The mean score from the posttest was 7.7. This study demonstrated that the subjects' knowledge of food safety in the home increased after the educational intervention by approximately 37.5%.

Use of Formative Research Methods to Explore and Understand Food Handling Practices, Attitudes and Behaviors Among Older Adults in the United States

Download Use of Formative Research Methods to Explore and Understand Food Handling Practices, Attitudes and Behaviors Among Older Adults in the United States PDF Online Free

Author : Melissa Kavanaugh
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (135 download)

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Book Synopsis Use of Formative Research Methods to Explore and Understand Food Handling Practices, Attitudes and Behaviors Among Older Adults in the United States by : Melissa Kavanaugh

Download or read book Use of Formative Research Methods to Explore and Understand Food Handling Practices, Attitudes and Behaviors Among Older Adults in the United States written by Melissa Kavanaugh and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every year it is estimated that just three foodborne pathogens, Salmonella, Campylobacter and Listeria sicken 221,290 U.S. adults, 65 years of age and older. Moreover, when compared to other age groups, older adults are more likely to be hospitalized and subsequently die because of their illness. Unfortunately, many older adults do not follow food safety guidelines that would reduce their risk of infection. Targeted food safety education is needed in order to reduce food safety risks among older adults; however, there has been little formative research conducted that could be used to guide the development of targeted food safety education for older consumers. The goal of the research proposed here was to use a combination of qualitative and quantitative research methods to inform recommendations for food safety messaging directed at older adults. First, focus groups were conducted with older adults in order to determine their current food handling and consumption practices as well as their attitudes and beliefs about food safety. The Health Belief Model (HBM) theory of behavior change supported development of the focus group questioning route as well as thematic analysis of the focus group responses. Next a survey, informed by the focus group responses and also guided by the HBM, was developed and validated. Exploratory factor analysis identified four HBM factors and three food handling factors. Finally, the validated survey was administered to a nationwide sample of 1552 older adults in order to confirm or modify the focus group results. Based upon the survey responses, recommendations were made for several food safety messages that could serve as the basis for future food safety educational interventions targeting older adults.

To your health!

Author :
Publisher :
ISBN 13 :
Total Pages : 20 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis To your health! by :

Download or read book To your health! written by and published by . This book was released on 2006 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Safety in the 21st Century

Author : Puja Dudeja
Publisher : Academic Press
ISBN 13 : 0128018461
Total Pages : 628 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Food Safety in the 21st Century by : Puja Dudeja

Download or read book Food Safety in the 21st Century written by Puja Dudeja and published by Academic Press. This book was released on 2016-09-28 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control. This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety. Provides the latest research and developments in the field of food safety Incorporates practical, real-life examples for risk reduction Includes specific aspects of food safety and the risks associated with each sector of the food chain, from food production, to food processing and serving Describes various ways in which epidemiologic principles are applied to meet the challenges of maintaining a safe food supply in India and how to reduce disease outbreaks Presents practical examples of foodborne disease incidents and their root causes to highlight pitfalls in food safety management

Enhancing Food Safety

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309163587
Total Pages : 589 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Enhancing Food Safety by : National Research Council

Download or read book Enhancing Food Safety written by National Research Council and published by National Academies Press. This book was released on 2010-11-04 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.

Providing Healthy and Safe Foods As We Age

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309158834
Total Pages : 192 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Providing Healthy and Safe Foods As We Age by : Institute of Medicine

Download or read book Providing Healthy and Safe Foods As We Age written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-29 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

Food Safety and Food Security

Author :
Publisher :
ISBN 13 :
Total Pages : 20 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Food Safety and Food Security by :

Download or read book Food Safety and Food Security written by and published by . This book was released on 2003 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Regulatory Regime of Food Safety in China

Author : Guanqi Zhou
Publisher : Springer
ISBN 13 : 3319504428
Total Pages : 315 pages
Book Rating : 4.3/5 (195 download)

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Book Synopsis The Regulatory Regime of Food Safety in China by : Guanqi Zhou

Download or read book The Regulatory Regime of Food Safety in China written by Guanqi Zhou and published by Springer. This book was released on 2017-05-23 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the decade from 2004 to 2013 during which people in China witnessed both a skyrocketing number of food safety crises, and aggregating regulatory initiatives attempting to control these crises. Multiple cycles of “crisis – regulatory efforts” indicated the systemic failure of this food safety regime. The book explains this failure in the “social foundations” for the regulatory governance of food safety. It locates the proximate causes in the regulatory segmentation, which is supported by the differential impacts of the food regulatory regime on various consumer groups. The approach of regulatory segmentation does not only explain the failure of the food safety regime by digging out its social foundation, but is also crucial to the understanding of the regulatory state in China.

At Home Food Safety Behaviors of Older Adults

Author : Cataria C. Davis
Publisher :
ISBN 13 :
Total Pages : 198 pages
Book Rating : 4.:/5 (124 download)

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Book Synopsis At Home Food Safety Behaviors of Older Adults by : Cataria C. Davis

Download or read book At Home Food Safety Behaviors of Older Adults written by Cataria C. Davis and published by . This book was released on 2019 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: The incidence of foodborne illness is extremely costly to the United States. The field of health education is challenged with promoting food safety awareness and education similar to other prevalent heath issues such as infectious diseases. It is important for health educators to develop programs targeted at older adults, as well as the referent individuals in their lives. The purpose of this study was to assess the influences of attitudes, subjective norms, and behavioral intention in regard to older adults' in-home food safety behaviors. Therefore, only older adults who still prepare and cook their own foods were invited to participate in the study. Participants were conveniently accessed from congregate meal sites throughout the southern six counties in Southern Illinois and asked if they would voluntarily take a self-report survey. The survey was adopted and modified from the Research Triangle Institute. It was modified to include a demographic scale to assess the characteristics of the current sample, and included four subscales: a knowledge scale, an attitudes scale, a subjective norms scale, and a behavioral intention scale. The purpose of the knowledge scale was to understand what food safety knowledge older adults actually possessed. Older adults had limited knowledge about food safety and foodborne illness. Their attitudes towards food safety and foodborne illness were also more negative instead of positive. However, increased knowledge correlated with more positive attitudes. Attitudes did not predict behavioral intention. Higher levels of subjective norms tended to predict increased levels of behavioral intention. It is imperative that health educators create and develop programs that target referent persons involved with older adults. This can be an important factor in increasing older adults' food safety knowledge, attitudes, and behavioral intention levels.

Handbook of Nutrition and Food

Author : Carolyn D. Berdanier
Publisher : CRC Press
ISBN 13 : 1466505729
Total Pages : 1136 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Handbook of Nutrition and Food by : Carolyn D. Berdanier

Download or read book Handbook of Nutrition and Food written by Carolyn D. Berdanier and published by CRC Press. This book was released on 2016-04-19 with total page 1136 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new figures, and updates to most of the previously existi

Cooking for Groups

Author : U.s. Dept. of Agriculture
Publisher : CreateSpace
ISBN 13 : 9781490978000
Total Pages : 40 pages
Book Rating : 4.9/5 (78 download)

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Book Synopsis Cooking for Groups by : U.s. Dept. of Agriculture

Download or read book Cooking for Groups written by U.s. Dept. of Agriculture and published by CreateSpace. This book was released on 2013-08-16 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking for Groups A Volunteer's Guide to Food Safety The information provided in this publication was developed as a guide for consumers who are preparing food for large groups. Food service personnel should be aware that this guide was prepared for consumer use only. The information provided in this guide does not reflect recommendations in the FDA Food Code, or your state's food code. Food service personnel should contact their local or state health department for information on the rules and regulations governing the preparation of food in retail or institutional settings. Food that is mishandled can cause very serious consequences for all, especially for "at-risk" groups - infants, young children, older adults, pregnant women, and people with weakened immune systems. For this reason it is important that volunteers be especially careful when preparing and serving food to large groups.

Food Safety at Home

Author : Janet C. Benavente
Publisher :
ISBN 13 :
Total Pages : 84 pages
Book Rating : 4.:/5 (55 download)

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Book Synopsis Food Safety at Home by : Janet C. Benavente

Download or read book Food Safety at Home written by Janet C. Benavente and published by . This book was released on 1998* with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Foodborne Viruses

Author : M. en Duizer Koopmans (E.)
Publisher :
ISBN 13 : 9781578811304
Total Pages : 0 pages
Book Rating : 4.8/5 (113 download)

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Book Synopsis Foodborne Viruses by : M. en Duizer Koopmans (E.)

Download or read book Foodborne Viruses written by M. en Duizer Koopmans (E.) and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Safety Culture

Author : Frank Yiannas
Publisher : Springer Science & Business Media
ISBN 13 : 0387728678
Total Pages : 96 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Food Safety Culture by : Frank Yiannas

Download or read book Food Safety Culture written by Frank Yiannas and published by Springer Science & Business Media. This book was released on 2008-12-10 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.

Assessment and Validation of On-package Handling and Cooking Instructions for Raw, Breaded Poultry Products to Promote Consumer Practices that Reduce the Risk of Foodborne Illness

Download Assessment and Validation of On-package Handling and Cooking Instructions for Raw, Breaded Poultry Products to Promote Consumer Practices that Reduce the Risk of Foodborne Illness PDF Online Free

Author : Sarah Elizabeth DeDonder
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (794 download)

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Book Synopsis Assessment and Validation of On-package Handling and Cooking Instructions for Raw, Breaded Poultry Products to Promote Consumer Practices that Reduce the Risk of Foodborne Illness by : Sarah Elizabeth DeDonder

Download or read book Assessment and Validation of On-package Handling and Cooking Instructions for Raw, Breaded Poultry Products to Promote Consumer Practices that Reduce the Risk of Foodborne Illness written by Sarah Elizabeth DeDonder and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Not-ready-to-eat entrées purchased at retail and prepared in the home have been identified as a risk factor for salmonellosis. From 1998 to 2010, ten outbreaks implicated undercooked not-ready-to-eat entrées. In each outbreak, affected individuals prepared entrées in a microwave oven, did not follow recommended cooking instructions, and failed to take the internal temperature of the cooked product. This dissertation surveyed grocery stores for product availability, evaluated consumers' preparation practices of raw, breaded, frozen chicken entrées, and validated on-package label instructions. The survey of retail revealed that several manufacturers fail to provide consumers clear preparation instructions. A video capture system was used to observe food preparation practices of 41 consumers' 21 primary meal preparers and 20 adolescents' in a mock domestic kitchen using uncooked, frozen, breaded chicken products, and determined if differences exist between consumers' reported safe food handling practices and actual food handling behavior as prescribed on product labels. Differences between self-report and observed food safety behaviors were identified between groups. Many participants reported owning a food thermometer (73 percent) and reported using one when cooking raw, breaded chicken entrées (19.5 percent); however, only five participants (12.2 percent) were observed measuring the final internal temperature with a food thermometer despite instructions on the product packaging to do so. Food handling errors identified during the meal preparation sessions were then mimicked in a controlled laboratory setting to determine the impact of such deviations on end-product temperature. For all products, highly variable internal temperatures were recorded across entrées when prepared in a 600W microwave oven. Microwave cooking of raw breaded poultry products is unpredictable in achieving uniform target end-point temperatures; however, a 1000W microwave oven consistently produced a safe end product. Data collected through direct observation more accurately reflected consumer food handling behaviors than data collected through self-reported surveys. Low wattage microwave ovens failed to produce a safe end product. Processors should validate instructions for not-ready-eat entrées using a range of microwave ovens rather than a single wattage, develop a unique set of instructions for entrées, and provide consumers clear cooking instructions that result in a safe end product.