Food Safety Knowledge and Behaviors of Women, Infant, and Children (WIC) Program Participants in the United States

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dc.contributor.author Kwon, Junehee
dc.contributor.author Wilson, Amber N.S.
dc.contributor.author Bednar, Carolyn
dc.contributor.author Kennon, Lisa
dc.date.accessioned 2010-10-25T16:09:28Z
dc.date.available 2010-10-25T16:09:28Z
dc.date.issued 2010-10-25T16:09:28Z
dc.identifier.uri http://hdl.handle.net/2097/6388
dc.description.abstract Although the incidence of foodborne illnesses has declined, thousands of cases are still reported in the United States. In conjunction with industry efforts to reduce foodborne pathogens, consumers play an important role in decreasing foodborne illnesses. To assess food safety knowledge and food handling behaviors of low-income, high-risk populations, a study was conducted with participants of the Special Supplemental Food Program for Women, Infants, and Children (WIC). A survey was conducted with 1,598 clients from 87 WIC agencies nationwide. Descriptive statistics, chi-square analyses, t tests, and analyses of variance were calculated. A majority of respondents received food safety information from WIC (78.7%), family (63.1%), and television (60.7%). Most respondents recognized the necessity for washing and sanitizing cutting boards and utensils (94.3%), but only 66.1% knew the correct ways to sanitize. Using a thermometer to ensure doneness of meat was least recognized (23.7%) and used by even fewer respondents (7.7%). The majority (77.4%) used color of meat and/or juices when checking the doneness of ground beef items. Over half of the respondents (58.4%) used acceptable thawing methods, but many thawed frozen meats on the counter (21.0%) or in a sink filled with water (20.6%). There were significant differences in thawing methods, overall knowledge scores, and overall behavior scores among different racial and ethnic groups. White respondents had higher knowledge scores than did Hispanics, and blacks had lower behavior scores than did individuals in the other racial and ethnic groups. Results of the study suggested the need for food safety education for low-income consumers and different messages to be delivered to specific demographic groups. en_US
dc.relation.uri http://www.foodprotection.org/publications/journal-of-food-protection/ en_US
dc.rights Reprinted with permission from the Journal of Food Protection. Copyright held by the International Association for Food Protection, Des Moines, Iowa, U.S.A. en_US
dc.subject Handling behaviors en_US
dc.subject Consumers en_US
dc.subject Perceptions en_US
dc.subject Attitudes en_US
dc.subject Food safety en_US
dc.subject Foodborne illness en_US
dc.title Food Safety Knowledge and Behaviors of Women, Infant, and Children (WIC) Program Participants in the United States en_US
dc.type Article (publisher version) en_US
dc.date.published 2008 en_US
dc.citation.epage 1658 en_US
dc.citation.issue 8 en_US
dc.citation.jtitle Journal of Food Protection en_US
dc.citation.spage 1651 en_US
dc.citation.volume 71 en_US
dc.contributor.authoreid jkwon en_US


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