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The objectives of this project are to validate kelaguen preparation, modify kelaguen recipes, and educate the public and professionals in safe kelaguen practices for consumers and children. The U.S. territory of Guam is a tropical island located in the Western Pacific with a population of 150,000 people. Every year at least 50 outbreaks and 150 cases of foodborne diseases are reported by the Department of Guam Public Health.
NON-TECHNICAL SUMMARY: The U.S. territory of Guam is a tropical island located in the Western Pacific with a population of 150,000 people. Every year at least 50 outbreaks and 150 cases of foodborne diseases are reported by the Department of Guam Public Health. More than 60% of foodborne illness outbreaks occur in private homes. The most common vehicles causing foodborne illnesses are seafood and the ethnic food `kelaguen'. Lack of knowledge food safety and poor food handling practices are the major reasons for the high rate of foodborne disease on Guam. The purpose of this project is to protect consumers from foodborne disease associated with kelaguen on the U.S. territory of Guam. <P>
APPROACH: The objectives of this project will be achieved by: (1) determining consumer knowledge and behavior with regards to kelaguen preparation; (2) validating and modifying traditional kelaguen practices; (3) developing safe kelaguen recipe and education materials; (4) educating consumers and children in safe kelaguen practices; and (5) evaluating project effectiveness. <P>
PROGRESS: 2007/01 TO 2007/12<BR>
OUTPUTS: Curriculum, education materials, and modified recipes of safe kelaguen preparation were developed. The Safe Kelaguen Preparation workshops were conducted for general consumers, kelaguen retailers, vendors, school cafeteria employees, and food safety educators in community. The information of safe kelaguen preparation was also delivered in food safety fairs and displays in community. In microbiological study, the survival of inoculated Escherichia coli O157: H7 and Salmonella on beef in fresh lemon juice was investigated. <BR>PARTICIPANTS: Nothing significant to report during this reporting period. <BR>TARGET AUDIENCES: Nothing significant to report during this reporting period. <BR>PROJECT MODIFICATIONS: Nothing significant to report during this reporting period. <P>
IMPACT: 2007/01 TO 2007/12 <BR>
Through the Safe Kelaguen Preparation workshops, consumers in the community not only increase awareness of improper handling practices of kelaguen preparation and recipes but also learned food safety principles, critical control points, and recommended recipes for kelaguen. Workshop participants gained the knowledge and applied skills of proper handling of raw meat in kelaguen preparation. The modified kelaguen recipes were well accepted by consumers. In research, we observed that Escherichia coli O157: H7 and Salmonella on raw beef survived in fresh lemon juice for at least 24 and 8 hours, respectively. The survival of pathogens suggested marinating raw beef in fresh lemon without heat treatment is an improper food handling practice, posing a risk of foodborne illness. The results have been used in kelaguen safety education in community.