Food safety knowledge and behaviors of women, infant, and children (WIC) program participants in the United States

Journal of Food Protection
Junehee KwonLisa Kennon

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 ...Continue Reading

References

Oct 10, 1998·Journal of Food Protection·N UnklesbayR Toma
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Jun 22, 2006·Journal of Food Protection·Mary Roseman, Janet Kurzynske
Dec 5, 2006·Journal of Nutrition Education and Behavior·Mary Jo TrepkaZisca Dixon
Dec 1, 1995·Journal of Food Protection·Sara B FeinAlan S Levy

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Citations

Nov 7, 2012·Journal of Food Protection·Shauna C HenleyJennifer J Quinlan
Jun 14, 2016·Journal of Racial and Ethnic Health Disparities·Kara Vlasin-MartyJulie A Albrecht
Dec 4, 2013·Foods·Patricia Borrusso, Jennifer J Quinlan

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