Prevalence of High-Risk Food Consumption and Food-Handling Practices among Adults: A Multistate Survey, 1996 to 1997

Author:

SHIFERAW BELETSHACHEW1,YANG SAMANTHA2,CIESLAK PAUL1,VUGIA DUC3,MARCUS RUTHANNE4,KOEHLER JANE5,DENEEN VALERIE6,ANGULO FREDERICK2,

Affiliation:

1. 1Department of Human Services, Oregon Health Division, Portland, Oregon 97232

2. 2Foodborne and Diarrheal Diseases Branch, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, Georgia

3. 3California State Department of Health Services, Berkeley, California

4. 4Yale University, New Haven, Connecticut

5. 5Division of Public Health, Georgia Department of Human Resources, Atlanta, Georgia

6. 6Minnesota Department of Public Health, Minneapolis, Minnesota, USA

Abstract

Risk factors for foodborne diseases include consumption of high-risk foods and unsanitary food-handling practices; however, little is known about the prevalence of these risk factors in the general population. A survey was done in five FoodNet sites (California, Connecticut, Georgia, Minnesota, Oregon) to determine the prevalence of these risk factors in the population. A total of 7,493 adults were interviewed by telephone between 1 July 1996 and 30 June 1997. Results showed that 1.5% drank raw milk, 1.9% ate raw shellfish, 18% ate runny egg, 30% preferred pink hamburger, 93% said they almost always washed their cutting board after cutting raw chicken, and 93% said they almost always washed their hands after handling raw meat or poultry, during 5 days before interview. The results differed by state and demographic group. Consumption of raw shellfish (3.2%) and undercooked hamburger (43%) were more common in Connecticut than other states. Raw milk consumption was more common among people who lived on a farm (8.6%) compared with people who lived in a city or urban area (1.1%). Preference for undercooked hamburger was more common among men (35%), young adults (18 to 25 years, 33%), people with college education (38%), and among people with household income of more than $100,000/year (49%). African-Americans were less likely to prefer undercooked hamburger compared to other racial groups (10% versus 30%). Young adults compared to older adults were less likely to wash their hands after handling raw chicken (88% versus 95%), and men washed their hands less often than women (89% versus 97%). Although there were statistical differences between demographic groups, they are insufficient to warrant targeted educational programs.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

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