Consumer's fresh produce food safety practices: Outcomes of a fresh produce safety education program: Food science education research

Amanda R. Scott, Paul E. Pope, Britta M. Thompson

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The Centers for Disease Control and Prevention estimate that there are 76 million cases of foodborne disease annually. Foodborne disease is usually associated with beef, poultry, and seafood. However, there is an increasing number of foodborne disease cases related to fresh produce. Consumers may not associate fresh produce with foodborne disease or recognize that these foods require safe handling. To address this learning need, a 1-h educational program was developed and evaluated. Extension agents in 69 Texas counties presented the program to participants. Most participants (n = 2651) were female (89.5%), Caucasian (60.5%), and over age 55 (62%). Participants completed a traditional pretest and then a retrospective posttest at conclusion of the program to assess knowledge, attitudes, and behaviors related to fresh produce safety. Participants' behaviors and attitudes were assessed using a 5-point scale. To measure the longer-term impact of the program, a follow-up telephone survey was conducted among a random sample (n = 426) of participants. Repeated measures ANOVA, t-tests, and eta-squared were used to determine significant differences. Immediate posttest results indicated improved knowledge and attitudes regarding specific fruit and vegetable safety recommendations. Long-term improvement was also noted for food safety behaviors, but not for overall food safety attitudes. The results suggest that this educational program is an effective tool to teach consumers about safe handling of fresh produce.

Original languageEnglish (US)
Pages (from-to)8-12
Number of pages5
JournalJournal of Food Science Education
Volume8
Issue number1
DOIs
StatePublished - Jan 1 2009

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educational research
science education
Food Technology
Foodborne Diseases
fresh produce
Food Safety
foodborne illness
education programs
food science
food safety
food
Disease
Safety
Education
science
Research
education
educational program
extension agents
Centers for Disease Control and Prevention

All Science Journal Classification (ASJC) codes

  • Food Science
  • Education

Cite this

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abstract = "The Centers for Disease Control and Prevention estimate that there are 76 million cases of foodborne disease annually. Foodborne disease is usually associated with beef, poultry, and seafood. However, there is an increasing number of foodborne disease cases related to fresh produce. Consumers may not associate fresh produce with foodborne disease or recognize that these foods require safe handling. To address this learning need, a 1-h educational program was developed and evaluated. Extension agents in 69 Texas counties presented the program to participants. Most participants (n = 2651) were female (89.5{\%}), Caucasian (60.5{\%}), and over age 55 (62{\%}). Participants completed a traditional pretest and then a retrospective posttest at conclusion of the program to assess knowledge, attitudes, and behaviors related to fresh produce safety. Participants' behaviors and attitudes were assessed using a 5-point scale. To measure the longer-term impact of the program, a follow-up telephone survey was conducted among a random sample (n = 426) of participants. Repeated measures ANOVA, t-tests, and eta-squared were used to determine significant differences. Immediate posttest results indicated improved knowledge and attitudes regarding specific fruit and vegetable safety recommendations. Long-term improvement was also noted for food safety behaviors, but not for overall food safety attitudes. The results suggest that this educational program is an effective tool to teach consumers about safe handling of fresh produce.",
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Consumer's fresh produce food safety practices : Outcomes of a fresh produce safety education program: Food science education research. / Scott, Amanda R.; Pope, Paul E.; Thompson, Britta M.

In: Journal of Food Science Education, Vol. 8, No. 1, 01.01.2009, p. 8-12.

Research output: Contribution to journalArticle

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