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The specific objectives of this proposed project are to:<ol> <li>Examine consumer handling and storage of unopened and opened packages and use of product labels and dates for RTE foods. 1.1. Identify consumer handling and storage practices for RTE foods using Web-enabled panel survey followed by in-person interviews and food diaries 1.2 Understand consumer use of product labels and dates for RTE foods using Web-enabled panel survey followed by in-person interviews and food diaries 1.3 Characterize consumer beliefs about handling and storage of RTE foods using in-person interviews
<li>Assess performance of home refrigerators and their potential contamination by foodborne pathogens. 2.1. Estimate temperature of home refrigerators 2.2 Quantify overall microbial contamination inside home refrigerator surfaces using microbial ATP bioluminescence assay 2.3 Measure prevalence of Listeria monocytogenes and Salmonella in home refrigerators
<li>Use results from objectives 1 and 2 to determine differences in handling and storage practices and refrigerator conditions among at-risk and other demographic subpopulations. 3.1 Determine prevalence of high-risk consumer handling and storage practices and refrigerator conditions 3.2 Characterize high-risk behaviors for consumer handling, storage, and refrigerator conditions 3.3 Develop demographic profiles of consumers engaging in high-risk behaviors
<li>Use results from objective 3 to develop, disseminate, and evaluate risk communication messages for RTE foods targeted to at-risk subpopulations or risky consumer handling and storage practices. </ol>
Improper consumer handling and storage practices increase the potential for contamination of ready-to-eat foods (RTE's) by food-borne pathogens. The purpose of this project is characterize consumer handling and storage practices that increase the potential for contamination of ready-to-eat foods (RTE's) by food-borne pathogens.
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The expertise of individuals in food science, microbiology, sensory analysis, social science and epidemiology are being brought together in this project to assess and characterize consumer handling and storage practices that increase the potential for contamination of ready-to-eat (RTE) foods by food-borne pathogens. Using a multi-stage, multi-state research plan, we will first conduct a web-enabled panel survey of related practices by consumers in 2100 households (Phase I). This survey will heavily sample pregnant women and elderly, two high-risk population groups. Information obtained from Phase I will be used to design in-depth, in-person interviews that will be completed with an additional 200 persons (Phase II). Also during phase II microbial samples will be collected from the refrigerators in 150 of the homes to assess the prevalence of food-borne pathogens including Listeria, Campylobacter, and Salmonella.
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As a follow-up to the in-person interviews, additional data will be collected through food diaries that will be kept by consumers to track the use and storage of RTE foods from the time of purchase until final consumption or discard (Phase III). Risky behaviors exhibited by consumers will be determined and categorized by sub-population groups. Finally, risk communication messages for RTE foods targeted to at-risk subpopulations or risky consumer handling and storage practices will be developed, disseminated, and evaluated.
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Contracts were prepared for the other two participating institutions. Subsequently, a meeting was held of the research team members, at which time project objectives, responsibilities and time-lines were reviewed. The initial questionnaire, which was developed by the Research Triangle Institute collaborators, was discussed by the research team members present, and suggestions for improvement were made.
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Using data from this study, risk communication messages for RTE foods targeted to at-risk subpopulations or risky consumer handling and storage practices will be developed, disseminated, and evaluated. Targeted risk reduction messages from this project can be used by extension and other education programs, resulting in a lower incidence of food-borne illness related to consumption of improperly stored and/or prepared ready-to-eat foods.