Progress 01/01/10 to 09/30/14
Outputs
Target Audience: General public, food safety educators and government regulatory agencies Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Students were trained in performing the analytical procedures and have gained knowledge and experiences in performing food safety interview and observation. Alex Frederick, a food and nutrition major undergraduate student worked from January, 2011 to December 2012 presented a research paper and won the first place in the food safety paper competition at 17th Biennial Research Symposium of the Association of 1890 Research Directors (ARD). Nataliia Johnson, a food and nutrition major undergraduate student worked from January, 2013 to December 2013 presented a research paper and won the second place at 36th Annual University-Wide Research Symposium, Tennessee State University, March 31-April 4, 2014. How have the results been disseminated to communities of interest? In-home observations were conducted to evaluate the situations that may cause contamination of the foods stored in the refrigerators. Information on proper storage of refrigerated foods was discussed with the target consumers during home visits. Target consumers were informed of the situations in their refrigerators that may cause contamination to the foods and the proper storage of refrigerated foods to reduce the chances of cross contamination. Follow-up interviews were conducted by phone with the consumers who had participated in the prior in-home interviews. Consumers were asked the questions regarding the adoption of the recommended food storage practices. The improvement of refrigeration storage was assessed by the follow-up interviews. Results indicated that most (83%) of the target consumers reported improvements in their storage practices. Follow-up interviews were conducted by phone with the consumers who had participated in the prior in-home interviews. Consumers were asked the questions regarding the adoption of the recommended cleaning practices The improvement of refrigeration cleaning practices by consumers was assessed by the follow-up interviews. Results indicated that almost all (93%) of the target consumers reported improvements in their cleaning practices The following items were measured to assess the success of this program: (1) number of target consumers adopting safer food storage practices and (2) number of target consumers adopting improved cleaning skills. Of the thirty target consumers, twenty-five reported taking safety measures to prevent cross contamination when storing raw meat and poultry in their refrigerators; and twenty-eight reported an increase of frequency in cleaning refrigerator and checking refrigerator temperature. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
An estimated 48 million foodborne illnesses occur each year. Foodborne illnesses are caused by pathogens and toxins. Refrigerators can harbor these pathogenic bacteria that pose a potential risk for food contamination. Consumers often fail to follow the recommended guidelines for proper storage of refrigerated foods at home. The purpose of this study was to investigate storage practices of refrigerated foods and to identify risk factors for cross contamination. Participants were selected in the middle TN area according to specific criteria. Researcher conducted in home sample collection, refrigerator evaluation, homeowner interview, and survey. Microbiological analysis of the food samples and sponges was completed using Enterobacteriaceae (EB), Bacillus cereus (BC), and Staphylococcus aureus (SA). Data was analyzed using EB, BC, and SA counts. Microbiological and survey data was analyzed by PASW Statistics 18. The researcher found that the majority of participants (N=62, 48 %) let their foods sit at room temperature for at least 1 hour before putting it in the refrigerator. Seventeen percent (N=22) of all participants let their food be without the refrigeration for more than three hours. In addition, 26 % (N=34) thought that it was ok to leave cooked meat in the refrigerator for a week before it would go bad. Furthermore, even though most people 46% (N=60) reported that they would through away leftovers if they did not know how long they were refrigerated, 27% (N=35) reported that they would just smell the leftover to see if it was still safe to eat. Finally, 33% of the participants reported that the refrigerator temperature should be between 41-45 degrees. Based on these results, the researcher can assume that most people do not follow USDA food safety guidelines. By having this information, researchers can now develop educational materials that would emphasize the problem areas.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Johnson, N., Chen, F.C., Godwin, S., and Stone, R. 2014. Storage Practices and Microbiological Contamination of Home Refrigerated Foods. 36th Annual University-Wide Research Symposium, Tennessee State University, March 31-April 4.
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Progress 01/01/13 to 09/30/13
Outputs
Target Audience: general public, food safety educators and government regulatory agencies Changes/Problems: This project has been extended to September 30, 2014. What opportunities for training and professional development has the project provided? Students were trained in performing the analytical procedures and have gained knowledge and experiences in performing food safety interview and observation. Alex Frederick, a food and nutrition major undergraduate student, presented a research paper and won the first place in the food safety paper competition at 17th Biennial Research Symposium of the Association of 1890 Research Directors (ARD). How have the results been disseminated to communities of interest? Factsheets on proper storage of refrigerated leftovers were distributed to the participants during home visits and the information in the Factsheets has been discussed with the participants. The research findings of this project have been presented to food safety professionals during the International Association for Food Protection Annual Conference in Charlotte, NC, July 28-31, 2013. What do you plan to do during the next reporting period to accomplish the goals? To develop targeted educational materials that address cross contamination and undesirable food handling behaviors To evaluate the effectiveness and impact of the educational materials
Impacts
What was accomplished under these goals?
In-home interviews and observations were conducted in thirty more homes in Nashville, Tennessee. A total of one hundred and fifty samples were collected from participants’ refrigerators during home visits. Swab samples were taken from shelf surfaces in the refrigerators and food samples (including home prepared foods, leftovers, and opened packages of ready-to-eat foods) were collected from the participants’ refrigerators. Microbiological analyses were performed and molecular fingerprints of Staphylococcus aureus (SA), and Bacillus cereus (BC) were studied using Pulsed Field Gel Electrophoresis (PFGE). Data obtained from questionnaires have been entered into SPSS and microbiological analyses have been completed. Information on proper cleaning practices to control microbiological contamination in home kitchens were discussed with participants during home visits. Follow-up interviews to assess changes in refrigeration storage practices were conducted by phone with participants who had completed in-home interview. Situations needed for improvement of food safety at home and the essential information to develop effective intervention strategies were identified.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Frederick, A., Chen, F. C., Godwin, S. L., and Stone, R. 2013. Storage Practices and Microbiological Contamination of Home Refrigerated Foods, 17th Biennial Research Symposium of the Association of 1890 Research Directors (ARD), April 6-9, Jacksonville, FL
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Chen, F.C., Godwin, S.L., Frederick, A., and Stone, R. 2013. Consumer Storage Practices and Their Impacts on Microbial Safety of Home Refrigerated Foods. Journal of Food Protection 76 (Sup):74.
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Researchers continue to conduct in-home interview, sample collection and microbiological analysis. Twenty-five more homes were visited and seventy-five samples were collected from home refrigerators during this reporting period. Data obtained from questionnaires have been entered into SPSS and microbiological analyses have been completed. Factsheets on proper storage of refrigerated leftovers were distributed to the participants during home visits. The information in the Factsheets has been discussed with the participants. Follow-up interviews to assess changes in refrigeration storage practices were conducted by phone with participants who had completed in-home interview. PARTICIPANTS: Fur-Chi Chen, Project Director; Sandria Godwin, Co-PD; Research Staff: Richard Stone; Student Participants: Alex Frederick and Nataliia Johnson were trained in conducting interview and microbiological analysis. TARGET AUDIENCES: Targeted demographic groups were selected based on findings from previous studies which indicated potential differences between subpopulations groups. Targeted audiences for this project include young educated group, elderly group and low income households. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Eighty-three percent of the observed leftover containers were covered, but only 3.3% of the leftovers had a date labeled. When asked about how long the leftovers were in the refrigerator, 20.5% answered longer than two weeks and 38.5% did not know. Microbiological analyses indicated refrigerator shelf surfaces were often contaminated with high level (more than 1000 cfu/100cm2) of Staphylococcus aureus (15.7%) and Bacillus cereus (22.1 %). Significant numbers of food samples contained high level (more than 1000 cfu/g) of Staphylococcus aureus (13.9%) and Bacillus cereus (16.7%). Of the 183 food samples, two of Staphylococcus aureus and five of Bacillus cereus contamination in refrigerated foods belong to the same PFGE type from the refrigerator shelf surfaces where the foods were stored. The results suggested poor sanitation condition and prolonged storage were the most significant factors that affect microbiological safety of home refrigerated foods. Changes in consumer refrigeration practices were assessed by follow-up interviews. More than 70% of consumers reported an increase of frequency in cleaning refrigerator and checking refrigerator temperature. Eight-five percent of consumers reported taking safety measures to prevent cross contamination when storing raw meat and poultry in their refrigerators.
Publications
- Chen, F.C., and Godwin, S.L. 2012. The bacteria content of bagged, pre-washed greens as related to the best if used by date. J. Food Dist. Res. 42(3): 1-6.
- Godwin, S.L., and Chen, F.C. 2012. Microbiological quality of packaged lunchmeat as related to the sell-by-date. J. Food Dist. Res. 42(3): 13-18.
- Godwin, S.L., Stone, R., and Chen, F.C. 2012. Proper storage of refrigerated leftovers. Tennessee State University, TSU-12-0080(A)-6d-13515.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: A total of 50 participants completed the survey pertaining to refrigeration and leftover storage practices through arranged home visits. Observation checklists of refrigerators were recorded; and122 swabs and food samples were collected from the participants' refrigerators. Swab samples were taken from shelf surfaces in the refrigerators. Food samples included home prepared foods, leftovers, and opened packages of ready-to-eat foods stored in the participants' refrigerators. Microbiological analyses, E. coli/Coliform, Enterobacteriaceae, Staphylococcus aureus, and Bacillus cereus, were performed on the collected samples. Factsheets on proper storage of refrigerated leftovers were distributed to the participants during home visits. PARTICIPANTS: Fur-Chi Chen, Project Director; Sandria Godwin, Co-PD; Research Staff: Deborah Long, and Richard Stone; Student Participants: Alex Frederick, Veronica Jones, and Amanda Walker were trained in conducting interview and microbiological analysis. TARGET AUDIENCES: Targeted demographic groups were selected based on findings from previous studies which indicated potential differences between subpopulations groups. Targeted audiences for this project include young educated group, elderly group and low income households. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
More than half of the refrigerators (55%) in the participants' home were not set at the correct temperature and none of the refrigerators had a thermometer to display the actual temperature. When asked about the location in the refrigerator where they store their raw meat, poultry, and seafood, only few participants (26%) reported following the recommended guidelines. A majority (59%) of the participants did not place something under the raw meat packages to catch the juices. Meat dishes were the type of leftovers saved most often. When storing home cooked leftovers, plastic containers and aluminum foil/plastic wraps were the most often used. Eighty four percent of participants used the restaurant to go boxes or bags to store their leftovers in the refrigerator. The results of microbiological examination indicated poor sanitation and prolonged storage of leftovers in the refrigerators. Several of food samples and surfaces in the refrigerators contained high levels of Staphylococcus aureus, and Bacillus cereus that may cause foodborne illness. Situations needed for improvement of food safety at home and the essential information to develop effective intervention strategies were identified. Procedures on proper storage of refrigerated leftovers to reduce the chances of cross contamination were communicated with the participants during the home visits.
Publications
- Chen, F-C., Godwin, S.L. and Kilonzo-Nthenge, A. 2011. Relationship between Cleaning Practices and Microbiological Contamination in Domestic Kitchens. Food Protection Trends, 31(11):672-679.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: A questionnaire was developed, which includes questions related to refrigerator storage/cleaning practices, procedures taken to prevent cross contamination of refrigerated foods and demographic data of respondent, A refrigerator observation checklist was designed for the collection of information concerning the kinds of food in the refrigerator and whether there are any spoiled or moldy foods, or any signs of cross contamination. Instructions on the procedures for collecting swabs and food samples from consumer's refrigerators were prepared. The above mentioned documents are pending for IRB approval. An educational pamphlet on how to prevent cross contamination in refrigerator has been prepared. Two training sections were conducted for student participants to become familiar with performing interview and laboratory analysis. PARTICIPANTS: Fur-Chi Chen, Project Director; Sandria Godwin, Co-PD; Research Staff: Deborah Long, and Richard Stone; Student Participants: Alex Frederick, Veronica Jones, and Amanda Walker were trained in conducting interview and microbiological analysis. TARGET AUDIENCES: Targeted demographic groups were selected based on findings from pervious studies which indicated potential differences between subpopulations groups. Targeted audiences for this project include young educated group, elderly group and low income households. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The problem of cross contamination is recognized to be complex, involving consumer behaviors, dynamics of microbial survival and growth, as well as factors that affect bacterial transfer efficiency. Existing research had looked at each of these factors independently, but generally failed to examine the problem more globally. It is essential to understand the interaction of specific observed food preparation/storage behaviors with subsequent frequency and levels of contamination. Intervention strategies targeting potentially unsafe practices are needed to reduce foodborne illnesses associated with refrigerated foods. Investigating storage practices of refrigerated foods and the likelihood and mechanisms of cross contamination provides the essential information to develop effective intervention strategies.
Publications
- No publications reported this period
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