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The ethnic population continues to increase in the United States leading to an increase in the popularity of various ethnic foods. Although the nation has embraced ethnic foods, the amount of food safety information about them that is available to both food safety professionals and consumers is limited. There is a growing need for scientists to evaluate the safety of ethnic food ingredients and to prepare training materials that focus on ingredients, preparation methods, cooling and storage. <P>
The overall goals of the project are to: <OL> <LI> Systematically evaluate ethnic food constituents that affect safety and quality, using chemical, physical, microbiological, and sensory methods; <LI> Understand the relationship between ethnic food constituents and food safety and quality, as well as the relationships between food handling behavior and preparation practices by professionals and consumers; <LI> Identify effective educational or intervention program(s) to improve general food safety and ethnic food safety practices, leading to a reduced incidence of foodborne illnesses.
NON-TECHNICAL SUMMARY: The ethnic population continues to increase in the United States leading to an increase in the popularity of various ethnic foods. As scientific and clinical research reveals mounting evidence of the relationship between diet and health, interest in nutrition, diet, and health is at an all-time high. Thus, there is a growing need for scientists to understand the contribution of these ethnic food constituents to safety and quality as well as consumer knowledge and attitudes toward these products. This research project will address safety and quality of our food supply by generating new food safety and quality information of selected ethnic food constituents. <P>
APPROACH: This research plan will involve multi-faceted approaches and methodologies. It consists of three distinct parts: 1) Evaluation of selected ethnic food constituents that affect safety and quality, using chemical, physical, microbiological, and sensory methods; 2) Evaluation of the relationship between ethnic food constituents and food safety and quality, as well as the relationship between professional and consumer food handling behavior and preparation practices and food safety and quality; and 3) Identification of effective education or intervention strategies to improve general food safety and ethnic food safety.