The Experts below are selected from a list of 30747 Experts worldwide ranked by ideXlab platform
Roberta A Morales - One of the best experts on this subject based on the ideXlab platform.
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consumer phase risk assessment for listeria monocytogenes in deli meats
Risk Analysis, 2006Co-Authors: Hong Yang, Sheryl Cates, Roberta A Morales, Amirhossein Mokhtari, Leeann Jaykus, Peter CowenAbstract:The Foodborne disease risk associated with the pathogen Listeria monocytogenes has been the subject of recent efforts in quantitative microbial risk assessment. Building upon one of these efforts undertaken jointly by the U.S. Food and Drug Administration and the U.S. Department of Agriculture (USDA), the purpose of this work was to expand on the consumer phase of the risk assessment to focus on Handling practices in the home. One-dimensional Monte Carlo simulation was used to model variability in growth and cross-contamination of L. monocytogenes during Food storage and preparation of deli meats. Simulations approximated that 0.3% of the servings were contaminated with >10(6) CFU/g of L. monocytogenes at the time of consumption. The estimated mean risk associated with the consumption of deli meats for the intermediate-age population was approximately 7 deaths per 10(11) servings. Food Handling in homes increased the estimated mean mortality by 10(6)-fold. Of all the home Food-Handling practices modeled, inadequate storage, particularly refrigeration temperatures, provided the greatest contribution to increased risk. The impact of cross-contamination in the home was considerably less. Adherence to USDA Food Safety and Inspection Service recommendations for consumer Handling of ready-to-eat Foods substantially reduces the risk of listeriosis.
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consumer Food safety knowledge practices and demographic differences findings from a meta analysis
Journal of Food Protection, 2005Co-Authors: Sumeet R Patil, Sheryl Cates, Roberta A MoralesAbstract:Risk communication and consumer education to promote safer Handling of Food can be the best way of managing the risk of Foodborne illness at the consumer end of the Food chain. Thus, an understanding of the overall status of Food Handling knowledge and practices is needed. Although traditional qualitative reviews can be used for combining information from several studies on specific Food Handling behaviors, a structured approach of meta-analysis can be more advantageous in a holistic assessment. We combined findings from 20 studies using meta-analysis methods to estimate percentages of consumers engaging in risky behaviors, such as consumption of raw Food, poor hygiene, and cross-contamination, separated by various demographic categories. We estimated standard errors to reflect sampling error and between-study random variation. Then we evaluated the statistical significance of differences in behaviors across demographic categories and across behavioral measures. There were considerable differences in beha...
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consumer Food safety knowledge practices and demographic differences findings from a meta analysis
Journal of Food Protection, 2005Co-Authors: Sumeet Patil, Sheryl Cates, Roberta A MoralesAbstract:Risk communication and consumer education to promote safer Handling of Food can be the best way of managing the risk of Foodborne illness at the consumer end of the Food chain. Thus, an understanding of the overall status of Food Handling knowledge and practices is needed. Although traditional qualitative reviews can be used for combining information from several studies on specific Food Handling behaviors, a structured approach of meta-analysis can be more advantageous in a holistic assessment. We combined findings from 20 studies using meta-analysis methods to estimate percentages of consumers engaging in risky behaviors, such as consumption of raw Food, poor hygiene, and cross-contamination, separated by various demographic categories. We estimated standard errors to reflect sampling error and between-study random variation. Then we evaluated the statistical significance of differences in behaviors across demographic categories and across behavioral measures. There were considerable differences in behaviors across demographic categories, possibly because of socioeconomic and cultural differences. For example, compared with women, men reported greater consumption of raw or undercooked Foods, poorer hygiene, poorer practices to prevent cross-contamination, and less safe defrosting practices. Mid-age adults consumed more raw Food (except milk) than did young adults and seniors. High-income individuals reported greater consumption of raw Foods, less knowledge of hygiene, and poorer cross-contamination practices. The highest raw ground beef and egg consumption and the poorest hygiene and cross-contamination practices were found in the U.S. Mountain region. Meta-analysis was useful for identifying important data gaps and demographic groups with risky behaviors, and this information can be used to prioritize further research.
Sheryl Cates - One of the best experts on this subject based on the ideXlab platform.
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consumer phase risk assessment for listeria monocytogenes in deli meats
Risk Analysis, 2006Co-Authors: Hong Yang, Sheryl Cates, Roberta A Morales, Amirhossein Mokhtari, Leeann Jaykus, Peter CowenAbstract:The Foodborne disease risk associated with the pathogen Listeria monocytogenes has been the subject of recent efforts in quantitative microbial risk assessment. Building upon one of these efforts undertaken jointly by the U.S. Food and Drug Administration and the U.S. Department of Agriculture (USDA), the purpose of this work was to expand on the consumer phase of the risk assessment to focus on Handling practices in the home. One-dimensional Monte Carlo simulation was used to model variability in growth and cross-contamination of L. monocytogenes during Food storage and preparation of deli meats. Simulations approximated that 0.3% of the servings were contaminated with >10(6) CFU/g of L. monocytogenes at the time of consumption. The estimated mean risk associated with the consumption of deli meats for the intermediate-age population was approximately 7 deaths per 10(11) servings. Food Handling in homes increased the estimated mean mortality by 10(6)-fold. Of all the home Food-Handling practices modeled, inadequate storage, particularly refrigeration temperatures, provided the greatest contribution to increased risk. The impact of cross-contamination in the home was considerably less. Adherence to USDA Food Safety and Inspection Service recommendations for consumer Handling of ready-to-eat Foods substantially reduces the risk of listeriosis.
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consumer Food safety knowledge practices and demographic differences findings from a meta analysis
Journal of Food Protection, 2005Co-Authors: Sumeet R Patil, Sheryl Cates, Roberta A MoralesAbstract:Risk communication and consumer education to promote safer Handling of Food can be the best way of managing the risk of Foodborne illness at the consumer end of the Food chain. Thus, an understanding of the overall status of Food Handling knowledge and practices is needed. Although traditional qualitative reviews can be used for combining information from several studies on specific Food Handling behaviors, a structured approach of meta-analysis can be more advantageous in a holistic assessment. We combined findings from 20 studies using meta-analysis methods to estimate percentages of consumers engaging in risky behaviors, such as consumption of raw Food, poor hygiene, and cross-contamination, separated by various demographic categories. We estimated standard errors to reflect sampling error and between-study random variation. Then we evaluated the statistical significance of differences in behaviors across demographic categories and across behavioral measures. There were considerable differences in beha...
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consumer Food safety knowledge practices and demographic differences findings from a meta analysis
Journal of Food Protection, 2005Co-Authors: Sumeet Patil, Sheryl Cates, Roberta A MoralesAbstract:Risk communication and consumer education to promote safer Handling of Food can be the best way of managing the risk of Foodborne illness at the consumer end of the Food chain. Thus, an understanding of the overall status of Food Handling knowledge and practices is needed. Although traditional qualitative reviews can be used for combining information from several studies on specific Food Handling behaviors, a structured approach of meta-analysis can be more advantageous in a holistic assessment. We combined findings from 20 studies using meta-analysis methods to estimate percentages of consumers engaging in risky behaviors, such as consumption of raw Food, poor hygiene, and cross-contamination, separated by various demographic categories. We estimated standard errors to reflect sampling error and between-study random variation. Then we evaluated the statistical significance of differences in behaviors across demographic categories and across behavioral measures. There were considerable differences in behaviors across demographic categories, possibly because of socioeconomic and cultural differences. For example, compared with women, men reported greater consumption of raw or undercooked Foods, poorer hygiene, poorer practices to prevent cross-contamination, and less safe defrosting practices. Mid-age adults consumed more raw Food (except milk) than did young adults and seniors. High-income individuals reported greater consumption of raw Foods, less knowledge of hygiene, and poorer cross-contamination practices. The highest raw ground beef and egg consumption and the poorest hygiene and cross-contamination practices were found in the U.S. Mountain region. Meta-analysis was useful for identifying important data gaps and demographic groups with risky behaviors, and this information can be used to prioritize further research.
Elizabeth Aparecida Ferraz Da Silva Torres - One of the best experts on this subject based on the ideXlab platform.
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street Food the hygiene conditions of hot dogs sold in sao paulo brazil
Food Control, 2006Co-Authors: Alessandra Lucca, Elizabeth Aparecida Ferraz Da Silva TorresAbstract:Abstract The present study was carried out with the purpose of identifying the critical points of inspection control for hot-dogs before being sold on the streets. Data were collected from 20 vending sites using interviews, questionnaires, the observation of Food Handling and storage, the temperature of the meat and the pH measurements of sauce. In 30% of the studied sites, hygiene conditions were rated as regular to extremely poor. Mashed potatoes, chicken and beef preparations were high risk. These findings showed unsuitable hygienic practices for Food preparation and a lack of basic knowledge regarding Food Handling—a public health problem. Given the scarcity of literature and official data about street Food in Brazil, further studies are recommended.
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hygienic conditions of hot dogs sold on the streets brazil
Revista De Saude Publica, 2002Co-Authors: Alessandra Lucca, Elizabeth Aparecida Ferraz Da Silva TorresAbstract:The study objective was to identify the circumstances where there was risk of contamination of Food (hot dogs) prepared and sold on the streets and to establish a preventive action through the creation of key surveillance sites. Data were collected from 20 vending sites using interviews, questionnaires, observations of Food Handling and storage, and temperature and pH measurements of both meat and sauce, respectively. In 30% of the studied sites, hygienic conditions were rated as regular to extremely poor. Mashed potatoes, chicken and beef preparations were of high risk. These findings showed inappropriate hygienic practices of Food preparation and lack of basic knowledge regarding Food Handling - a public health problem. Given the scarcity of literature and official data on Food sold in the streets of Brazil, further studies are recommended.
Alan S Levy - One of the best experts on this subject based on the ideXlab platform.
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trends in u s consumers safe Handling and consumption of Food and their risk perceptions 1988 through 2010
Journal of Food Protection, 2011Co-Authors: Sara B Fein, Alan S Levy, Amy M Lando, Mario F Teisl, Caroline L NobletAbstract:Although survey results measuring the safety of consumers' Food Handling and risky Food consumption practices have been published for over 20 years, evaluation of trends is impossible because the designs of published studies are not comparable. The Food Safety Surveys used comparable methods to interview U.S. adults by telephone in 1988, 1993, 2001, 2006, and 2010 about Food Handling (i.e., cross-contamination prevention) and risky consumption practices (eating raw or undercooked Foods from animals) and perceived risk from Foodborne illness. Sample sizes ranged from 1,620 to 4,547. Responses were analyzed descriptively, and four indices measuring meat, chicken, and egg cross-contamination, fish cross-contamination, risky consumption, and risk perceptions were analyzed using generalized linear models. The extent of media coverage of Food safety issues was also examined. We found a substantial improvement in Food Handling and consumption practices and an increase in perceived risk from Foodborne illness bet...
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a camera s view of consumer Food Handling behaviors
Journal of The American Dietetic Association, 2004Co-Authors: J Anderson, Thomas A Shuster, Kelee E Hansen, Alan S Levy, Anthony VolkAbstract:Abstract Objective To compare consumer Food-Handling behaviors with the Fight BAC! consumer Food-safety recommendations. Design Subjects were videotaped in their home while preparing a meal. Videotapes were coded according to Fight BAC! recommendations. A Food-safety survey was administered and temperature data was collected. Subjects/setting A market research company randomly recruited subjects by telephone. Ninety-nine consumers participated (92 women, seven men). Statistical analysis performed Descriptive statistics were used. Results Overall, subjects did not follow the Fight BAC! recommendations for safe Food Handling. Handwashing was inadequate. The average hand wash length was significantly lower than the 20-second recommendation. Only one-third of subjects' hand wash attempts were with soap. Surface cleaning was inadequate with only one-third of surfaces thoroughly cleaned. Moreover, one-third of subjects did not attempt to clean surfaces during Food preparation. Nearly all subjects cross-contaminated raw meat, poultry, seaFood, eggs, and/or unwashed vegetables with ready-to-eat Foods multiple times during Food preparation. Unwashed hands were the most common cross-contamination agent. Many subjects undercooked the meat and poultry entrees. Very few subjects used a Food thermometer. Applications/conclusions Consumers make many Food-Handling errors during Food preparation, increasing their risk of Foodborne illness. Dietetics professionals need to familiarize themselves with the Fight BAC! consumer Food-safety recommendations; understand where consumers are making Food-Handling errors; increase Food safety awareness; and educate consumers, especially those in high-risk populations, about safe Food Handling at home.
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consumer knowledge of Foodborne microbial hazards and Food Handling practices
Journal of Food Protection, 1996Co-Authors: Sean F Altekruse, Debra Street, Sara B Fein, Alan S LevyAbstract:A national telephone survey was conducted of 1,620 randomly selected U.S. residents who spoke English, were at least 18 years old, and resided in households with kitchen facilities. Respondents were interviewed about their recognition of Foodborne pathogens, Foods at risk for transmitting infection, knowledge of safe Food Handling, and Food-Handling practices. One-third of the respondents who prepared meals reported unsafe Food hygiene practices: e.g., they did not wash hands or take precautions to prevent cross-contamination from raw meat. Unsafe practices were reported more often by men, adults 18 to 29 years of age, and occasional Food preparers than by women, persons 30 years old or older, and frequent Food preparers. Respondents who identified a Food vehicle for Salmonella spp. were more likely to report washing their hands and cleaning cutting boards after preparing raw meat and poultry. The results raise concerns about consumer Food-Handling practices. The influence of Food safety training, Food-Handling experience, and age on Food-Handling practices should be studied further. Awareness of a Food vehicle for Salmonella spp., for example, may indicate knowledge of the etiology of Foodborne disease that promotes safe Food Handling. Understanding the factors associated with safe Food Handling will assist in development of effective safe-Food instruction programs.
Nurhan Unusan - One of the best experts on this subject based on the ideXlab platform.
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consumer Food safety knowledge and practices in the home in turkey
Food Control, 2007Co-Authors: Nurhan UnusanAbstract:Abstract The aim of the present study was to examine the knowledge and behaviours related to Food safety among consumers who had the primary responsibility for Food preparation in the home. Home interviews of 458 randomly selected householders representing three districts in Konya, Turkey, were conducted. The study found significant difference among education levels concerning attitude towards Food safety and knowledge. No significant effect of demographic profile on Food Handling practices was found. These findings increase concerns about consumer safety knowledge and practices. It is advised that a national surveys should be conducted, followed by a properly designed Food safety public health campaign, to enhance household Food safety awareness.