Progress 09/01/08 to 08/31/13
Outputs
Target Audience: The initial target audience of the project was food inspectors in jurisdictions or counties. But the Project Collaborators recommended project modification to survey those who receive communication from the Association of Food and Drug Officials (AFDO). For the resulting final products, the Project Collaborators broadened the target audience to include, in addition to food inspectors, food processors and retailers involved in preparing Mainstream Ethnic Foods, as well as the public who were interested in the safety of the ethnic foods that they eat or would like to eat. Changes/Problems: This project has had a very difficult time recruiting and retaining a graduate student or APT. There was a shortage of food science students who could take this project at that time and for the limited funding period. There were several good APTs hired but medical and personal reasons (and therefore, their need to leave Hawaii) prevented them from completing the work. The shortage of food science students also made testing the incorporation of the developed training materials in existing courses problematic. As a result, the training materials were tested during the development of educational materials among food industry members and consumers with little or no technical background. There were no significant deviations from research schedule or goals. An unexpected outcome was the consumer perception that current food inspectors are unfamiliar with ethnic foods, in general, and Mainstream Ethnic Foods in particular. Through this sentiment, consumers are consequently concerned about the safety of Mainstream Ethnic Foods. This unexpected outcome is now directed as an opportunity for training for food inspectors. There were no changes in approved protocols for the use or care of animals, human subjects, and/or biohazards encountered during the reporting period. What opportunities for training and professional development has the project provided? Results indicated that consumers believe that their food inspectors are unfamiliar with ethnic foods, in general, and Mainstream Ethnic Foods, in particular, and would benefit from further training. This is one major opportunity for training and professional development that was identified through this project. In addition, the project also identified messages that would be effective in educating the public and messages that must be avoided in enhancing the notion of safe Mainstream Ethnic Foods. How have the results been disseminated to communities of interest? Results were disseminated through publications in peer-reviewed journals, as conference presentation, and news article in a leading food safety magazine. Results were also partially disseminated through training materials that were being tested for suitability for delivery to appropriate audiences. By November 30, 2013, other results would have been disseminated by posting in a publicly available website. A peer-reviewed article is forthcoming. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
(1) Results of the first online survey of Mainstream Ethnic Foods indicated that current food inspectors do not have information on ethnic foods of concern to the US Marketplace different from those already published in the scientific literature. (2) The food inspectors identified those they considered as Mainstream Ethnic Foods including several foods that are of most concern to them in terms of food safety. Interestingly, they enumerated the same foods of concern including sushi, candy (due to lead in candy wrappers), unpasteurized cheeses, salsa, guacamole, hummus, and preserved eggs. Preserved eggs have not entered mainstream American cuisine at survey time. These Mainstream Ethnic Foods that inspectors have identified with food safety concerns have also been previously analyzed and the results published in the literature. (3) A second survey was conducted, this time of consumers, regarding their attitude and behavior toward Mainstream Ethnic Foods, the origins, safety, food safety inspection by food inspectors, and judgment of the economic value of these foods. Results indicated that both male and female consumers have the same positive attitude toward Mainstream Ethnic Foods and are willing to spend almost 30% more for these foods. Three consumer mindsets were defined--those who are familiar with Mainstream Ethnic Foods, those who choose Mainstream Ethnic Foods for diversity, and those who are curious and interested in Mainstream Ethnic Foods. Consumers also indicated that current food inspectors are not familiar with Mainstream Ethnic Foods and may not know how to inspect them for food safety. Messages to avoid include those that indicate that food inspectors may not know how to inspect Mainstream Ethnic Foods, that Mainstream Ethnic Foods are not as safe as those in Mainstream American cuisine, and that Mainstream Ethnic Foods are “watered-down” versions of the original ethnic foods; (4) To integrate all these findings, a publicly available database of Mainstream Ethnic Foods was created in the form of an easily searchable and expandable website that includes published scientific information on the food safety concerns on these foods. The website may also be used in educational courses and activities. (5) To supplement the web-located database, a brief web-located manual was developed describing the overall recommended food handling practices. This supplement is suitable as an introductory or basic instruction manual for food inspectors, food industry members, and the consuming public.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Saulo, A.A., Moskowitz, H.R., and Rustia, A.S. 2013. Going Mainstream--What does it truly mean anyway? Journal of Food Products Marketing 19(3):153-175.
- Type:
Journal Articles
Status:
Published
Year Published:
2011
Citation:
Saulo, A.A. and Moskowitz, H.R. 2011. Uncovering the Mind-sets of Consumers toward Food Safety Messages. Food Quality and Preference 22:422-432.
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Saulo, A.A. October/November 2013. It's Not All about the Science. An e-article in Food Safety Magazine.
http://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2013/ite28099s-not-all-about-the-science/
- Type:
Websites
Status:
Awaiting Publication
Year Published:
2013
Citation:
in:http://manoa.hawaii.edu/ctahr/pacific-afsp/?page_id=127
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Progress 09/01/11 to 08/31/12
Outputs
OUTPUTS: We have been developing and testing educational materials and delivery methods for food inspectors about ethnic foods to produce changes in their actions. We have consulted with other inspectors of ethnic foods from overseas to determine if they have difficulties in selling and marketing their products in the US. Workshops on food safety have been conducted, from simple to in-depth including Food Microbiology, Acidified Foods, Low Acid Foods, Food Container Handling, Principles of Thermal Processing, Process Room Instrumentation and Equipment, and Food Sanitation to fill in gaps in knowledge. Hands-on exercises were conducted to fill in gaps in knowledge in assessing food product identification (acidified, low acid, hot fill and hold). These gaps in basic food safety knowledge must be filled before any other educational endeavors are pursued. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: We selected a variety of audiences to have a variety of educational backgrounds. Even in Hawaii or overseas, where inspectors are more familiar with various ethnic products, it was determined that inspectors had gaps in knowledge of basic food safety principles and in assessing food products if they were acidified, acid, low acid, or water activity controlled. Seminars on these basics were conducted although regulations on acidified foods are still not finalized. PROJECT MODIFICATIONS: This project has had a very difficult time recruiting a graduate student or APT. There is a shortage of food science students to have this as their project at the limited funding time. There were several good APTs hired but medical reasons and the need to leave Hawaii prevented them from completing the project. There is an APT working on the project now but as the project's luck would have it, also has major medical problems. PI has been completing most of the project and the use of electronic communications tremendously helped. A last no-cost extension has been submitted and approved to August 31, 2013.
Impacts
Familiarity with ethnic foods will make the food inspectors treat ethnic foods as part of the evolving US mainstream cuisine and perhaps not be very limiting in their interpretations of food inspection results of such foods. If this change in action occurs, it is estimated that a change in conditions will follow due to the treatment of many ethnic foods as part of the US mainstream foods. It seems that their definition of ethnic foods has broadened to include a wider array of foods, either in the US or abroad. We found that there exists a difference in the definition of ethnic foods as used by food inspectors on the US Mainland and those in Hawaii. These findings were used in the educational materials for food inspectors about ethnic foods to produce changes in actions. Familiarity with ethnic foods will make the food inspectors treat ethnic foods as part of the evolving US mainstream cuisine and perhaps not be very limiting in their interpretations of food inspection results of such foods. We are finding that inspectors are assuming that the food safety practices they are familiar with or have been taught are the only ones that must be used anywhere else in the world. Showing inspectors that there are other basis (social, cultural, or religious) for the differences in food handling practices that they encounter, although those may not necessarily be science-based. Gradual acceptance of these differences was observed among the inspectors taught. Being more "open-minded" about the existence of other food handling practices is beneficial to the food inspector because they will be perceived as someone that the ethnic food preparer can approach or relate, even during violations, because the inspectors will be seen as educators.
Publications
- Saulo, A.A., Moskowitz, H.R., and Rustia, A.S. 2012. Going Mainstream. What does it really mean anyway. Journal of Food Marketing (in press)
- Saulo, A.A. and Moskowitz, H.R. 2011. Uncovering the Mind sets of Consumers towards Food Safety Messages. Food Quality and Preference 22:422-432
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Progress 09/01/10 to 08/31/11
Outputs
OUTPUTS: We completed conducting and analyzing two surveys. One was on the definition of the word mainstream and the other on what food inspectors define as mainstream ethnic foods. We analyzed the results of both surveys and currently use some in our interaction with other academic institutions on the subject of ethnic foods. We are using the obtained results in the development of educational materials for the food inspectors regarding ethnic foods. The materials will also be used for educating the public. PARTICIPANTS: Training opportunities had been numerous especially in countries overseas which were deemed important because many of their products are considered ethnic in the US. Participants in those training sessions were receptive to the changes in knowledge that we identified in the surveys and to the definition of mainstream ethnic foods. US partners and collaborators will use the results in their training sessions of members. TARGET AUDIENCES: The project relevantly addresses the statewide and national need for food safety information on ethnic foods in general, and mainstream ethnic foods, in particular. US Food Inspectors, both at the state and federal levels, will benefit the most from this project because the possible risk factors associated with mainstream ethnic foods will be identified and their management of food safety will be improved. Results will also be used to teach the consumers, and the public and private sectors the proper and safe handling of ethnic foods. PROJECT MODIFICATIONS: Defining the word mainstream before the main survey with the food inspectors was necessary because there was a lack of harmonized definition and use of the word. Defining the word mainstream will set a science-based baseline not only for the project but also for the use of it by anyone. This will be the first definition of mainstream in the scientific literature.
Impacts
Results of our online survey on the definition of mainstream ethnic foods and their safety indicate a change in knowledge. Results indicate that there exists a difference in the definition of ethnic foods as used by food inspectors on the US Mainland and those in Hawaii. These results are being used to develop educational materials for food inspectors about ethnic foods to produce changes in actions. Familiarity with ethnic foods will make the food inspectors treat ethnic foods as part of the evolving US mainstream cuisine and perhaps not be very limiting in their interpretations of food inspection results of such foods. If this change in action occurs, it is estimated that a change in conditions will follow due to the treatment of many ethnic foods as part of the US mainstream foods. This activity is continuing.
Publications
- No publications reported this period
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Progress 09/01/09 to 08/31/10
Outputs
OUTPUTS: Online survey of the definition of the notion of mainstream was completed in May 2010. Online survey of the definition of mainstream-ethnic foods and their safety was completed in October 2010. PARTICIPANTS: Project Director (PD) Lead Institution: Dr. Aurora A. Saulo, Professor and Extension Specialist in Food Technology of the Department of Tropical Plant and Soil Sciences, University of Hawaii at Manoa. Project Collaborators: (1) Food and Drug Administration, Office of Regulatory Affairs, State Training Branch (Training Officer Allen Gelfius of the Rockville, MD office or his representative; (2) Hawaii Department of Health, Food and Drug Branch (DOH) (A food inspector Lance Wong or his representative); (3) Hawaii Food Manufacturers Association (HFMA) (The President currently John Tsukada) or his representative or Executive Director (currently Katie Anderson) or her representative); (4) Hawaii Food Industry Association (HFIA) (The President currently Richard Botti or his representative); (5) Hawaii Restaurant Association (HRA)The Executive Director currently Gail Ann Chew or her representative). The project is in the beginning stages and training opportunities are expected within the next project year. TARGET AUDIENCES: The project relevantly addresses the statewide and national need for food safety information on ethnic foods in general, and mainstream ethnic foods, in particular. US Food Inspectors, both at the state and federal levels, will benefit the most from this project because the possible risk factors associated with mainstream ethnic foods will be identified and their management of food safety will be improved. Results will also be used to teach the consumers, and the public and private sectors the proper and safe handling of ethnic foods. PROJECT MODIFICATIONS: Defining the word "mainstream" before the main survey with the food inspectors was necessary because there was a lack of harmonized definition and use of the word. Defining the word "mainstream" will set a science-based baseline not only for the project but also for the use of it by anyone. This will be the first definition of mainstream.
Impacts
Defining "mainstream" at the beginning of the project was found to be critical in meeting project objectives because the definition will harmonize which ethnic foods inspected by food regulators are truly mainstream. A peer-reviewed article describing the research methodology and results was prepared and submitted for publication at the Journal of Food Products Marketing. Online survey results of the notion of mainstream were then used in the main online survey questionnaire on ethnic foods that was completed in October 2010. Analysis of the results is continuing.
Publications
- No publications reported this period
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Progress 09/01/08 to 08/31/09
Outputs
OUTPUTS: Scientific literature on the safety of mainstream ethnic foods was reviewed. To define "mainstream," the project collaborators designed an online survey questionnaire and an online survey was conducted. Analysis of survey results is continuing. The main survey instrument for use with food inspectors after the definition of mainstream, and a system of coordination between survey collaborators and participants are being concurrently developed. PARTICIPANTS: Project Director (PD) Lead Institution: Dr. Aurora A. Saulo, Professor and Extension Specialist in Food Technology of the Department of Tropical Plant and Soil Sciences, University of Hawaii at Manoa. Project Collaborators: (1) Food and Drug Administration, Office of Regulatory Affairs, State Training Branch (Training Officer Allen Gelfius of the Rockville, MD office or his representative; (2) Hawaii Department of Health, Food and Drug Branch (DOH) (A food inspector Lance Wong or his representative); (3) Hawaii Food Manufacturers Association (HFMA) (The President currently John Tsukada) or his representative or Executive Director (currently Katie Anderson) or her representative); (4) Hawaii Food Industry Association (HFIA) (The President currently Richard Botti or his representative); (5) Hawaii Restaurant Association (HRA)The Executive Director currently Gail Ann Chew or her representative). The project is in the beginning stages and training opportunities are expected within the next project year. TARGET AUDIENCES: The project relevantly addresses the statewide and national need for food safety information on ethnic foods in general, and mainstream ethnic foods, in particular. US Food Inspectors, both at the state and federal levels, will benefit the most from this project because the possible risk factors associated with mainstream ethnic foods will be identified and their management of food safety will be improved. Results will also be used to teach the consumers, and the public and private sectors the proper and safe handling of ethnic foods. PROJECT MODIFICATIONS: Defining the word "mainstream" before the main survey with the food inspectors was necessary because there was a lack of harmonized definition and use of the word. Defining the word "mainstream" will set a science-based baseline not only for the project but also for the use of it by anyone. This will be the first definition of mainstream.
Impacts
Review of related scientific literature did not produce any definition of the commonly used word "mainstream." Defining "mainstream" at the beginning of the project was found to be critical in meeting project objectives because the definition will harmonize which ethnic foods inspected by food regulators are truly mainstream. Preliminary interviews with consumers produced basic definitions that were then used in the online survey questionnaire. An online survey service was utilized to reach survey participants. The survey tools were then tested to validate the effectiveness of the survey questions. Analysis of results are continuing.
Publications
- No publications reported this period
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