Progress 08/01/12 to 07/31/18
Outputs
Target Audience:Food safety professionals nationwide; BAC fighters, English speaking and Spanish speaking parents of young children, English speaking and Spanish speaking older adults, high school students, agricultural education and family and consumer science education teachers, extension agents, SNAP-Ed participants, nutrition educators, health professionals, FFA advisors and participants, Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Research faculty and students learned how to use various forms of social media to share information. Training was held with extension agents, demonstrating the PEEP Curriculum. THE DWI program was unveiled at a conference in 2016and the updated version will be reveiled at a 2019 conference. How have the results been disseminated to communities of interest?Webinars, workshjops, booths at professional conferences, presentations at community organization meetings, articles in newspaper and popular magazines, blogs, tweets, Facebook posts, meetings with food writers, emails.and professional journals What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Several studies were completed in the final year of the project including: testing for prevalence of bacteria on poultry packages; comparisons of handling practices for poutry between older adults and parent of young children; professionals' use and effectiveness of "Don't Wing It" educational campaign materials; and consumer behaviors regarding outdoor grilling of poultry vs meat. Several papers were published and others are in review. The final phase of this project focused on promoting the educational programs developed using knowledge gained about consumer and retailer practices through the many surveys, observations, and laboratory studies over the previous four years. Two major educational campaigns were developed and evaluated. The "Don't Wing It!" (DWI) poultry safe handling consumer campaign was launched on the Partnership for Food Safety Education site on April 14, 2017. The focus of the "Don't Wing It!" campaign is "Don't Touch; Do Temp" for poultry to help consumers reduce the risk of contracting foodborne illnesses caused by common germs like Salmonella and Campylobacter. DWI is focused on two key consumer audiences:1) Parents of young children and 2) elderly consumers. There have been over 4500 views of DWI materials with over 6000 downloads of brochures and recipes. Individual messages from the campaign were posted on Facebook over an 18 month period to date. The postings had a combined 826,000 impressions; 11,877 likes and 252 loves. Click through rate was +3%, well above average for Facebook ads (0.9%). Other promotional activities for the information included two workshops, sponsored booths at four national conferences and four state conferences, two webinars, a live twitter-feed, dozens of tweets, and over 20 formal presentations. There were 21 emails related to the DWI campaign sent to 13,000 health and food safety educators. 200 kits containing DWI materials were distributed to BAC-Fighters. 500,000 printed (2-sided) tags were placed on Char Broil-brand propane tanks that were sold through a major chain store, grocery stores and convenience stores in Texas, Florida and Georgia. Materials are continuing to be used for health fairs and newsletters across the country. 8000 copies of the brochures are being distributed through Head Start and to SNAP-ED recipients. Another target audience for DWI was retailers. Outreach included a special session at IAFP that was attended by about 140 retailers, resulting in an additional workshop scheduled for Spring, 2019. The Food Marketing Institute (FMI) published an article on their blog and included the DWI Infographic in a tweet. Two nationwide studies were conducted to evaluate the effectiveness of the DWI campaign. The first was conducted with BAC-fighters. An initial request-to-participate email was sent to ~ 14000 registered BAC-Fighters. Two follow-up emails were sent to encourage completion of the survey. Approximately 800 individuals clicked on the survey link and completed the initial questions, with 226 qualifying for full participation by having previously accessed the Don't Wing It! campaign. Results reflect respondent's program awareness and use, and perceived effectiveness of the campaign. Suggestions for improvement were also collected. Each of the twelve program tools was rated highly effective (93-100%) in promoting positive change in food safety practices. Respondents who had conducted their own behavioral-based evaluations (10%) reported 100% positive impact of the campaign materials in improving knowledge and promoting potential behavior change.. Although campaign brochures were targeted for millennial parents and older adults, they were used with and deemed appropriate for a variety of audiences and in many different settings. Suggestions for improvement included recipes in Spanish, more recipes, both in English and Spanish, and providing a printable magnet. All of these have been added to the DWI campaign. The second evaluation was with millenial parents and older adults. We recruited participants in target populations (parents and older adults) from web-based panel and randomly assigned to a treatment group (exposed to "Don't Wing It" website) or a control group (alternative website). We collected data at baseline (n=3,937) and follow-up (n=2,363) 4 weeks after exposure. We used difference-in-difference (DiD) models to assess impact of exposure to the website on participant behaviors. About 92% of treatment group participants (n=984) reported going to the website and reading all or most of the information. Most found the website very or somewhat informative, very or somewhat useful, easy to navigate, and easy to understand. About 80% reported learning at least one new thing, and 74% would refer to the website again. About 50% self-reported behavior changes after exposure to the website; most common behaviors were: washing hands after touching raw poultry, placing poultry in plastic bag at store, and improved storing practices for raw poultry and leftovers. Responses were similar for parents and older adults. Based on results of the DiD analysis, there were no statistically significant differences in behavior between baseline and follow-up when comparing the treatment and control groups, although reported practices were better for all but one measured attribute for both groups of respondents. In addition to promotion of the DWI campaign, we continued to promote the online Poultry and Egg Education Program (PEEP) complete six-lesson curriculum to family and consumer science (FCS) teachers, agricultural education (AgEd) teachers, FFA leaders, 4-H extension agents, and food safety professionals. Flash drives with the PEEP curriculum were very popular with the 800 recipients. Interactive games were developed to accompany the educational materials. These were added as bonus material to the original curriculum. In one state PEEP is being used with middle school students to develop computerized learning tools. FCS and AgEd college students were highly involved in the promotional activities. They developed the hands-on activities and demonstrated them at two national conferences, state FFA camp, and a fair for pre-school children, their leaders and parents. They also conducted surveys and analyzed data, and presented findings at conferences.Major impacts of the study include: 1) Development of a successful evidence-based poultry food safety educational campaign being used by Bac-Fighters and Extension professionals nationwide through the Partnership for Food Safety Education. 2) Adoption and promotion of "meat bags" for consumer use for bagging poultry at the meat counter by several major retailers to minimize potential cross-contamination starting in the grocery store. 3) Recommendations that adding food safety information to recipes improves food safety behaviors during food preparation, and formation of a committee, funded by FMI, to attempt to get this information in the Food Editors style guide. 4) Understanding that legally mandated changes in consumer in-home lighting can affect perceptions of poultry doneness making consumers think that poultry is done even when it is not. This underlines the importance of using a thermometer to measure doneness.?
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Chambers, E IV, S. Godwin, & T. Terry. 2018. Recipes for determining doneness in poultry do not provide appropriate information based on US government guidelines. Foods 5:126-132.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Chen, F.C., S. Godwin, D. Chambers, E. Chambers IV, S. Cates, R. Stone, & A. Donelan. 2018. Contamination by meat juice when shopping for packages of raw poultry. Journal of Food Protection. 81(5):835-841.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Chen, F.C., S. Godwin, A. Green, S. Chowdhury, & R. Stone. 2018. Prevalence of salmonella, campylobacter and STEC on the surfaces of raw poultry packages. Journal of Food Protection. 81(10):1707-1712.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Ricketts, J., S. Godwin, & P. Faulkner. 2018. Integrating food science into high school agricultural education in Tennessee. Journal of Southern Agricultural Education Research. Volume 68. JSAER.org/currentissue.html
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Beatty, M., J. Ricketts, & S. Godwin, 2018. Impact of a poultry and egg food safety education on 4-H youth. Journal of Southern Agricultural Education Research. Volume 68.JSAER.org/currentissue.html
- Type:
Journal Articles
Status:
Accepted
Year Published:
2018
Citation:
Kosa, K., S. Cates, J. Brophy, S. Godwin, D. Chambers, & E. Chambers IV. 2018. Older adults and parents of young children have different handling practices for raw poultry. Journal of Food Protection.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Kosa, K., S. Cates, J. Brophy, S. Godwin, D. Chambers, & E. Chambers IV. 2018. Older adults and parents have different handling practices for raw poultry . Journal of Food Protection 81(A):102.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Godwin, S., E. Chambers IV, T. Taylor, & D. Chambers. 2018. Food safety practices of consumers when grilling meat and poultry outdoors. Journal of Food Protection 81(A):104.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Ricketts, J., S. Godwin, & M. Smith. 2018. Using interactive learning to educate youth about safe handling and preparation of poultry and eggs. Journal of Food Protection 81(A):153.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Godwin, S., D. Miller, E. Chambers IV, S. Cates, and S. Feist. 2018. BAC Fighters perception of effectiveness of the Dont Wing It! poultry education campaign. Journal of Food Protection 81(A):153.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Cates, S., S. Godwin, J. Brophy, K. Kosa, E. Chambers IV, & D. Chambers. Consumer response to Dont Wing It! web Site on safe-handling of raw poultry. Journal of Food Protection 81(A):158.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Brophy, J. E., S. Cates, K. Kosa, S. Godwin, & E. Chambers IV. 2018. Older adults are satisfied with web-based educational intervention to improve food safety. Poster session presented at Society of Public Health Education, Columbus, OH, United States.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Godwin, S. 2018. Consumer concerns and perspectives of food safety. Presented at Workshop Securing Our Food Supply , Nashville, TN, June.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2018
Citation:
Miller, D., S. Godwin, E Chambers IV, & S. Feist. Effectiveness of the Dont Wing It poultry food safety campaign. Food Control. In Review.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2018
Citation:
Terry, T., S. Godwin, E. Chambers E IV, & E. Chambers V. Food handling behaviors of consumers while grilling poultry and meat. Food Protection Trends. In Review
- Type:
Journal Articles
Status:
Under Review
Year Published:
2018
Citation:
Maughan, M., E. Chambers IV, S. Godwin, & D. Chambers. Legally mandated changes in lighting conditions can produce inaccurate assessment of poultry doneness and induce consumers to eat undercooked ground turkey patties. Journal of Food Protection. In Review
- Type:
Other
Status:
Published
Year Published:
2018
Citation:
Don't Wing It. Practice Safe Poultry Handling. 2018. Tennessee State University Publication No. TSU-18-0080(A)-6d-13515.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Feist, S., S. Godwin, & M. Roberson. 2018. Food Safety in Aisle 8: Science-based Messages for Consumer Food Safety Education Campaigns at Retail. International Association for Food Protection. Salt Lake City, July.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Chen, F.C., S. Godwin, D. Chambers, E. Chambers IV., S. Cates, R. Stone & A. Donelan. 2018. Relationship between shopping practices and contamination by meat juice from raw poultry packages. Journal of Food Protection 81(A):101.
- Type:
Other
Status:
Published
Year Published:
2018
Citation:
No Se Arriesgue. Manipule La Carne De Aves De Manera Seguera. 2018. Tennessee State University. Publication No. TSU-18-0080(A)-6d-13515.
|
Progress 08/01/16 to 07/31/17
Outputs
Target Audience:4-H students, extension agensts, food safety educatiors, high school agricultural education teachers, consumers, grocery store retailers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three workshops were held to introduce the curriculum materials to different audiences. One was for Family and Consumer Science Educators, One for Agricultural Education High School Teachers and one for 4-H Extension agents. How have the results been disseminated to communities of interest?We conducted two webinars for Bac-fighters through the Partnership for Food Safety Education. Facebook blasts announcing the new website were sent out 12 times, reaching over 1 million recipients. Flyers were attached to over 500,000 propane gas tanks. Twenty email blasts were sent to Bac-fighters (approximately 15000 each time) What do you plan to do during the next reporting period to accomplish the goals?We will complete the evaluation of the effectiveness of the Don't Wing It! campaign with consumers. We will evaluate the use of the Don't Wing IT! materials by Bac-fighters. Educational flyers will be attached to over 1 million gas grills. Poultry handling exhibits and surveys will be conducted at the National FFA convention (approximately 65000 persons). A campaign targeting retailers will be developed to promote the use of the plastic bag in the meat section. The results of all research and outreach activities will be published. Additional promotion of the youth education materials will be conducted at 4-H training camps. The state cook-off contest will use the youth curriculum as background information. Presentations will be made at national and state conferences.
Impacts
What was accomplished under these goals?
Campylobacter survival research: We compared the survival rates of Campylobacter in raw chicken juice on kitchen countertops at room temperature and on the shelf surfaces in the refrigerator. Cultures of Campylobacter jejuni were inoculated in raw meat juice and spread on the surfaces. Results showed a rapid decline in viable rates of Campylobacter in both conditions, although slower in refrigerator. Regression analyses were used to predict the decline rate in each of the conditions. On the kitchen countertop surfaces at room temperature, numbers of Campylobacter reduced to one hundredth of the initial levels in 7.3 hours. In contrast, the rates of decline were slightly slower on the surfaces of the refrigerator shelves, where it took 16.2 hours to achieve the same level of reduction. Campylobacter can persist for months in the chicken meat juice (liquid system) either at room temperature or in the refrigerator. New educational programming (PEEP and Don't Wing It) instructs consumers not to touch packages of poultry with bare hands, using the plastic bags provided in the meat sections instead; also, to leave poultry in bags until ready to cook. Refrigerator surfaces need to be cleaned and sanitized often. Modification and promotion of lesson plans for youth. Several updates were made to the curriculum. Promotional activities were conducted to notify extension agents and high school teachers that the poultry and egg educational program is available. The curricula was distributed at three workshops, and presentations were made at four conferences. Reviews of the PEEP curriculum are highly favorable. Several agents and teachers plan to use it in their programming. Consumer and student knowledge of safe poultry handling is greater after completing the lessons in the package. Development of online educational materials for consumers and Bac-fighters. The educational package called Don't Wing It! was launched in April, 2017 via webinar and is available on the fightbac.org website at http://www.fightbac.org/food-safety-education/dont-wing-it/. The title and program logo was chosen through a nationwide survey of Bac-fighters who viewed four possible options developed by graphic designers. Prior to the launch, educational programming was developed and evaluated using focus groups, and then modified and re-evaluated by food safety experts. The consumer package includes brochures in English and Spanish for parents of young children and older adults, and 7 food safe recipes. A section for Bac-fighters includes activation ideas, Science Behind the Messages, an email template, slides, blog post, infographic, and 2 research 1-pagers. The last section is for retailers. It includes activation ideas, Science Behind the Messages, a circular ad, poultry bag sign/artwork, poultry cooler shelf tag, email template, blog post, and an infographic. Extensive promotion of the new site was done through numerous Facebook blasts to over 150000 people, tweets, and emails to Bac-fighters. In June the infographic was used for a safe-grilling promo where 4 X 6 card was distributed with over 500,000 gas tanks at approximately 150 different stores in 3 states. The day of the webinar launch, a follow-up survey was completed by viewers to assess their perception of the usefulness of the program and their likelihood of using it. Of the over 300 viewers, all but one rated the program as very good or excellent. One-third planned to use it within the next month. One month later, a follow-up survey was emailed to those who indicated they were likely to use it after the webinar. 53 surveys were returned. The most frequently used items were the flyers for parents and seniors, and the food-safe recipes. Grilling Study. We completed a nationwide survey of 1000 individuals who regularly grill meat and/or poultry outdoors to assess perceived risky practices. 30 at home observations were conducted as a follow-up to the survey. Results are being analyzed. Student involvement and training. Three graduate students worked on this project this year. In addition, 8 undergraduate students and two high school summer intern at TSU were trained to collect and analyze consumer and laboratory samples. Students have designed and conducted consumer studies, input data, conducted statistical analyses, and presented at seminars. Others have worked in the microbiology and foods labs. Still others have conducted observational studies in the community.
Publications
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Godwin, S. and E. Chambers IV. Quantitative and Qualitative Research Leading to Development of Messages that Address Proper Handling of Poultry and Eggs by Consumers. Seminar presented for the US Department of Agriculture, Washington DC. August 24, 2016
- Type:
Other
Status:
Other
Year Published:
2016
Citation:
Godwin, S. "Recipe Re-Do: Supporting Consumers with Food Safe Recipes The Research . Webinar for the Partnership for Food Safety Education. September 13, 2016. Available at https://www.youtube.com/watch?v=sRx79VcRCH0
- Type:
Other
Status:
Other
Year Published:
2017
Citation:
Godwin, S. and S. Feist. 2017. Dont Wing It! The Dos and Donts of Touch and Temp for Safe Poultry Handling. April 18, 2017. Available at https://www.youtube.com/watch?v=vYkKNpIyuU8&feature=youtu.be
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Godwin, S., D. Chambers, E. Chambers IV, and C. Maughan. 2016. Assessing the Potential Impact of Celebrity Chefs on Consumer Food Safety Behaviors. J. Academy of Nutrition and Dietetics 116:9S:A44.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Ricketts, J. & Godwin, S. (2017). Poultry and Egg Education Project (PEEP): Curriculum for 4-H youth designed to teach safe handling and use of poultry and poultry products. Poster presented at the Southern Region American Association of Agricultural Educators Research Conference, Mobile, AL.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2016
Citation:
Beaty, M. (2016). Impact of a poultry and egg education workshop on 4H youth. Retrieved from ProQuest Dissertations Publishing. (AAT 10243761)
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Ricketts, J. Beaty, M., Godwin, S., & Broyles, T. (2017). Impact of a poultry and egg food safety education workshop on 4-H youth. Proceedings of the American Association of Agricultural Education Conference, San Luis Obispo, CA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Godwin, S. & Ricketts, J. C. (2017). Educating youth on safe handling of poultry and eggs: Introducing a new curriculum. Proceedings of the 2017 State Meeting of the Tennessee Association of Family and Consumer Sciences, Cookeville, TN.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Ricketts, J. C. (2017). Poultry & Egg Education Project (PEEP): Curriculum modules for the Food Science Pathway (x2). TN Association of Ag Educators (TAAE). Murfreesboro, TN. July.
- Type:
Other
Status:
Other
Year Published:
2017
Citation:
Ricketts, J. C. (2017). Agricultural Literacy Demo. TN State Fair, Largest Classroom Field Trip Day, Mobile Ag Ed Classroom, Nashville, September.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2017
Citation:
Beaty, M., Ricketts, J. C., Godwin, S., & Broyles, T. (in-review). Impact of a Poultry and Egg Food Safety Education Workshop on 4-H Youth. Journal of Youth Development.
- Type:
Websites
Status:
Published
Year Published:
2017
Citation:
Godwin, S., Chambers, E IV, Cates, SCC, Chambers, D, and Feist, S. 2017. Dont Wing It! Available at http://www.fightbac.org/food-safety-education/dont-wing-it/
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Koppel, K., Higa, F., Godwin, S., Gutierrez, N., Shalimar, R., and Chambers E IV. 2016. Food leftover practices among consumers in selected countries in Europe, South and North America. Foods 5:66-80.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Maughan, C., Chambers, E IV., and Godwin, S. 2016. A procedure for validating the use of photographs as surrogates for samples in sensory measurement of appearance: An example with color of cooked turkey patties. J. Sensory Stud. 31:507-513.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Kilonzo-Nthenge, A., Nahashon, S.M.,Godwin, S., Liu, S. and Long, D. 2016. Prevalence and antimicrobial resistance of Enterobacteriaceae in shell eggs from small-scale poultry farms and farmers markets. J. Food Protect. 79:2031-2037.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Chen, F.-C., Godwin, S. and Chambers, E IV. 2016. An immunoassay for quantification of raw meat juice on food contact surfaces. J. Food Protect. 79(12):2031-2037.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Kosa, K.M., Cates, S.C., Godwin, S., and Chambers E IV. 2017. Barriers to using a food thermometer when cooking poultry at home: Results from a national survey. Foor Protection trends 37(2):116-125.
|
Progress 08/01/15 to 07/31/16
Outputs
Target Audience:Chidlren in 4-H programs, food safety professionals, extension educators, agriculre education instructors Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Ten graduate students have worked on this project this year. In addition, 12 undergraduate students and one high school summer intern at TSU were trained to collect and analyze consumer and laboratory samples. Students have designed and conducted consumer studies, input data, conducted statistical analyses, and presented at seminars. Others have worked in the microbiology and foods labs. Still others have conducted observational studies in the community. 4-H agents and agriculture education instructors were introduced to the lessons on poultry and egg safety at three workshops. How have the results been disseminated to communities of interest?4-H agents and agriculture education instructors were introduced to the lessons on poultry and egg safety at three workshops. What do you plan to do during the next reporting period to accomplish the goals?We are completing the microbiology laboratory studies, assesing the survival rates of campylobacter on kitchen and other surfaces. We are conducting research on grilled poultry products, including assessing recipes for food safety instructions, conducting a nationwide study of persons who grill outdoors, and completing an observational study of consumers grilling outside at their homes. The educaitonal programing through the Partnership for Food Safety Education will be completed and uploaded. Research projects assessing the program branding and edvaluation of the materials by Bacfighters will be conducted. 4-H lessons will be revised and uploaded to websites.
Impacts
What was accomplished under these goals?
Lighting study. The lighting source significantly changed the perception of doneness of the samples. Soft white LED and halogen lights increased the perception of doneness the most, with a higher percentage of viewers awarding "Just about right" scores to samples that were not at the recommended safe temperature. Several participants reported that they would eat the patties that were less done than "just about right". Perception of doneness and likelihood to eat showed a discrepancy that should be further evaluated. Chef study. Proper modeling of food safety behaviors was limited. Many incidences of errors were recorded. For example, although all chefs washed their hands at the beginning of cooking at least one dish, 88% did not wash (or were not shown washing) their hands after handling uncooked meat. This was compounded with many chefs who added food to dishes with their hands (79%) or ate while cooking (50%). Other poor behaviors included not using a thermometer (75%), using the same cutting board to prepare ready-to-eat items and uncooked meat (25%), touching hair (21%) and licking fingers (21%). Recipe study. Participants who followed recipes with food safety instructions demonstrated significantly improved food safety behaviors as they prepared their items. Only 22-59% of those who did not have the safety instructions washed their hands at appropriate times when preparing the breasts, as compared to 63-90% for those who were told to do so in the recipe. With the exception of washing hands after placing patties in the pan (79% for both groups), hand washing percentages were also lower (20-39%) for the group without safety instructions (20-39% vs. 53-63%) than for the group with the instructions. Food thermometers were used by 85% of those who were told to do so, in comparison to only 20-30% of those who followed recipes without the safety information. The majority of consumers thought the recipes with the embedded instructions were easy to use, and that they would be likely to use similar recipes at home if available. Survival of salmonella study. In the covered condition, it took 4.2 and 8.8 days to reduce Salmonella counts to one-thousandth of the original numbers when enumerated with XLT-4 and APC respectively. In the uncovered condition, it took 12.0 and 22.4 days to reach the same levels of Salmonella with XLT-4 and APC respectively. The longer surviving days observed in the uncovered condition implied a protective mechanism involving the dryness, oxygen exposure, and protein film. The longer surviving days observed with the non-selective method indicated better recovery rates of Salmonella than that with the selective method. The harshness of selective agents may suppress the recovery of Salmonella from the surfaces.Outcomes.Lighting study: We evaluated the effect of lighting sources on consumer perception of doneness and likelihood to eat turkey patties cooked to different internal temperatures. Consumers (n=104) viewed standardized photographs of turkey patties cooked to six different internal temperatures, rated the perceived level of doneness of the patties and how likely they were to eat a patty that looked like the picture. Samples were viewed under five different lighting sources: 60 watt incandescent, and halogen, compact fluorescent, LED, and daylight LED lights at nominally the same lumen output. Chef study: We assessed the food safety behaviors exhibited by celebrity chefs on a variety of cooking shows to see if they meet the recommendations made by government organizations. Using a structured guide, celebrity chefs (n=24) were observed while preparing meat dishes on 100 episodes of television cooking shows. Behaviors were categorized and compared to standards. The numbers of positive and negative behaviors were calculated. Recipe study: We assessed whether the placement of food safety instructions within recipes for chicken breasts and ground turkey patties would improve consumers food safety behaviors. A total of 186 consumers were observed while preparing a baked parmesan sesame chicken breast and a mushroom turkey burger following recipes that either did or did not contain specific food safety instructions. Additionally they were interviewed about the perceived burden of the experience. Survival of salmonella study. The objective of study four was to evaluate the attachment and continued existence of Salmonella from leakages onto plastic grocery bags. Salmonella cells were mixed with the meat juices collected from chicken packages. The mixtures were applied to the surfaces of pieces of plastic bags cut into 2 in. x 2 in. squares either uncovered or covered with another piece of plastic on top. Salmonella on the surfaces were enumerated with both selective (XLT-4) and non-selective (APC) agar methods for two weeks and the experiments were repeated five times. Development of lesson plans and videos for 4-H training. We conducted a content analysis of all findings from the project to date. Themes were identified and age appropriate lesson plans for 4_H and other youth were developed. The lesson plans included essential background, set/interest approaches, content, activities, videos, and evaluation tools. Though comprehensive in nature, we also wanted the lesson plans to be simple in form and function. After reviews by state 4_H Specialists and instructors of Agriculture education, a graduate student, now 4-H agent, taught the lessons in six locations and evaluated their effectiveness. Development of educational programming. We subcontracted with the Partnership for Food Safety Education to work with us on the development and distribution of our educational programming. Two in-person meetings and two conference calls were held to develop the educational model and concepts. We met with the National Chicken Council and their marketing firm. Industry partners were contacted about possible collaborations. Student involvement and training. Ten graduate students have worked on this project this year. In addition, 12 undergraduate students and one high school summer intern at TSU were trained to collect and analyze consumer and laboratory samples. Students have designed and conducted consumer studies, input data, conducted statistical analyses, and presented at seminars. Others have worked in the microbiology and foods labs. Still others have conducted observational studies in the community.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Godwin, S., Maughan, C., Chambers, E. IV. 2016. Food safety: Recommendations for determining doneness in consumer egg dish recipes and measurement of endpoint temperatures when recipes are followed. Foods 2016, 5(3), 45; doi:10.3390/foods5030045.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Maughan, C., Godwin, S., Chambers, D., Chambers, E. IV. 2016. Recipe modification improves food safety practices during cooking of poultry. J. Food Prot. 79:14361439.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Donelan, A., Chambers, D.H., Chambers, E IV, Godwin, S. and Cates, S. 2016. Consumer Poultry Handling Behavior in the Grocery Store and In-Home Storage. Journal of Food Protection 79(4):582-588.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Maughan, C., E. Chambers IV, S. Godwin, D. Chambers, S. Cates, and K. Koppel. 2016. Food Handling Behaviors Observed in Consumers when Cooking Poultry and Eggs. Journal of Food Protection. 79(6):970-977.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Maughan, C., E. Chambers IV, and S. Godwin. 2016. Food safety behaviors observed in celebrity chefs across a variety of programs. Journal of Public Health. P. 1-10. Advance Access published April 10, 2016. Doi:10.1093/pubmed/fdw026
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Koppel, K., Sosa, M., Gutierrez, N.G., Cardinal, P. Godwin, S.L., Cates, S.C., and Chambers, E. IV. 2016. Consumer practices for purchase, storage, and preparation of poultry and eggs in selected North and South American countries: a pilot study. Vitae 23(1): 58-64.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2015
Citation:
Maughan, Curtis A.J. 2015. Making Preparation of Poultry and Eggs Safer for Consumers: A Focus on Recipes and Temperature. Dissertation submitted in partial fulfillment of the requirements for the degree Doctor of Philosophy, Department of Human Nutrition, College of Human Ecology, Kansas State University, Manhattan, Kansas. Available at: http://hdl.handle.net/2097/20538
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2016
Citation:
Kilonzo-Nthenge, A., Nahashon, S.M., Godwin, S., Liu, S., and Long, D. In Press. Prevalence and antimicrobial resistance of Enterobacteriaceae in shell eggs from small-scale poultry farms and farmers markets. J. Food Protect.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2016
Citation:
Chen, F.-C., Godwin, S., Chambers, E. IV, In Press. An immunoassay for quantification of raw meat juice on food contact surfaces. J. Food Protect.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2016
Citation:
Kosa, K., Cates, S., Godwin, S., and Chambers, E. IV. In Press. Barriers to Using a Food Thermometer When Cooking Poultry at Home: Results from a National Survey. Food Protection Trends.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Godwin, S. and S. Cates. 2016. Using formative research for educational program development: How do we get from point A to point Z? Tennessee Association of Family and Consumer Sciences Annual Conference. Cookeville. April 1.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Harding, T., S. Godwin and M. Machara. 2016. Are consumers egg handling and preparation practices placing them at risk for foodborne illness? Tennessee Association of Family and Consumer Sciences Annual Conference. Cookeville. April 1.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Godwin, S., C. Maughan, D. Chambers, E. Chambers IV, and S. Cates. 2016. Recipe Modification Improves Food Safety Practices during Cooking of Poultry. J. Food Protect 79(A):66.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Kilonzo-Nthenge, A.,, S. Nahashon, S. Godwin, E. Chambers, and S. Cates. 2016. Occurrence and Antimicrobial Resistance of Enterobacteriaceae in Shell Eggs from Small-scale Poultry Farms and Farmers Markets. J. Food Protect. 79(A):99.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
C. Maughan, S. Godwin, E Chambers, D. Chambers, and K. Koppel. 2016. Improper Food Safety Behaviors Exhibited by Celebrity Chefs Create Need for Intervention. J. Food Protect. 79(A):123.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
E. Chambers, S. Godwin, and C. Maughan. 2016. Changes in Lighting Conditions May Negatively Impact Perception of Doneness of Cooked Turkey Patties. J. Food Protect. 79(A):123.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
F. Chen, S. Godwin, J. Franklin, and D. Bhandari. 2016. Survival of Salmonella on the Surface of Plastic Grocery Bags through Leakage from Raw Chicken Packages. J. Food Protect. 79(A):239.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Ricketts, J. C., Beaty, M., Leathers, A., Godwin, S., Chambers, E., & Cates, S. (2016). Identifying themes to guide curriculum development for the Poultry and Egg Education (PEEP) project. Poster presented at the Tennessee State University Annual Research Symposium, Nashville, TN.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Beaty, M., Leathers, A., Ricketts, J. C., Godwin, S., Chambers, E., & Cates, S. (2016). Integrating food science into high school agricultural education in Tennessee. Poster presented at the Tennessee State University Annual Research Symposium, Nashville, TN.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Ricketts, J. C., Beaty, M., Leathers, A., Godwin, S., Chambers, E., & Cates, S. (2016). Identifying themes to guide curriculum development for the Poultry and Egg Education (PEEP) project. Poster presented at the Southern Region meeting of the American Association for Agricultural Education, San Antonio, TX.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Ricketts, J C. (2016). Integrating a Poultry and Egg Curriculum in the Food Science Pathway. Career and Technical Education Institute, Nashville Convention Center. July
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Ricketts, J. C. (2016). PEEP Food Safety Curriculum for Extension Agents. Workshop presented to 4-H Food Challenge Program Leaders.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Beaty, M. & Ricketts, J. C. (2016). Poultry and Egg Lesson Plans for 4-H Youth. Workshop presented at the Tennessee Association of 4-H Workers Annual Meeting and Professional Development Conference.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Brodeur, J. and S. Godwin. 2016. A Comparison of Recommendations for Determining Doneness Found in Poultry Recipes to USDA Guidelines. Poster presented at the Tennessee State University Annual Research Symposium, Nashville, TN.
|
Progress 08/01/14 to 07/31/15
Outputs
Target Audience:Food safety experts at professional conferences; bac-fighters; consumer educators; agricultural education teachers; FFA members Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Eight graduate students and four undergraduate students have been trained in microbiological assays and research methods. Four students participated in data analysis. Four students presented papers at professional conferences. Three students won awards for their presentations from this project. How have the results been disseminated to communities of interest?Fact sheets have been prepared for the partnership for Food Safety Education. Presentations were done in the community. Findings were featured in Food Safety News. Articles were published in refereed journals. Presentations were made at over six professional conferences. What do you plan to do during the next reporting period to accomplish the goals?Objective 1: Characterize consumers' storage, handling, and preparation of poultry products and eggs and their awareness and understanding of existing food safety messages. We will continue to publish papers from the comprehensive consumer survey. Objective 2: Assess and prioritize the risk of contamination from improper in-home storage, handling, and preparation of poultry products and eggs. Consumer Shopping Behavior and Microbiological Simulation Studies. We will complete a series of controlled studies during Year Four to evaluate the effectiveness of different handling practices to minimize the contamination during purchasing, transportation, preparation, and storage. Researchers will construct scenarios based on the information from observational studies and recommended handling guidelines. Those scenarios will be tested in controlled studies to determine transfer of juice from chicken packages to other packages, hands, and surfaces. One such study that will be completed this year is a survival study of Campylobacter on kitchen and food package surfaces. We will complete such a study on Salmonella Year Three. Poultry juice will be applied to cart handles, food packages, refrigerator handles, refrigerator shelves, hands and countertops to assess survival times. Through observation and surveys, we will build on a study begun in Year Three to test the effectiveness of educational messages on usage of bags provided for poultry in the meat section of the supermarkets. Consumer Study on Cooking of Poultry and Eggs A controlled study will be conducted to test the effectiveness of an educational tool, i.e. recipes, in leading the consumer to use good handling practices while preparing poultry dishes. Each recipe will have the food safety instructions included in the recipe. One group will prepare the items using the recipes with food safety steps while another group will prepare the items with non-modified recipes. External influences on cooking behaviors. Food handling practices of chefs and cooks a wide variety of cooking shows in television will be assessed using a structured evaluation tool. Objective 3: Based on findings from Objectives 1 and 2, develop and test science-based and consumer-focused messages on safe storage, handling, and preparation of poultry products and eggs. Based on our experience developing educational interventions, we will use the following iterative process to develop the intervention. In fact, each step in the process based on the conceptual framework of the project helps identify core determinants (knowledge, self-efficacy, expectations) important for designing the intervention translating to healthier practices and reduced foodborne illness. a. Identification of Risky Practices and their Prevalence. We will conduct analyses of the Web-based survey conducted as part of Objective 1. Using the weighted survey data, the prevalence of the use of food safety practices will be estimated to determine the practices that need to be addressed in consumer education materials. To identify predictors of risky practices, we will estimate a binomial logistic regression model. The logistic regression model assesses the effect of each characteristic on the likelihood of engaging in the risky practice. Potential risk factors for analysis include age, gender, ethnicity, income, and education. Additionally, we will compile information from the literature with the results of the studies conducted as part of Objective 2 to develop a list of risk factors for foodborne illness from Salmonella and Campylobacter. A risk assessment and prioritization based on those behaviors that are a) most prevalent and b) show the greatest potential number of illnesses will be determined based on exposure assessment mapping, including sources, pathways of exposure, likelihood of exposure, and other factors. Development of Web-Based Educational Materials. Improving consumers' storage, handling, and preparation of poultry products and eggs requires building a foundation of research-based knowledge through basic and applied quantitative and qualitative research, but it also requires effective education and outreach for communicating important findings. These findings must be organized and presented in ways that are heard, retained, and propagated by consumers. This requires using a variety of communication strategies, such as innovative and engaging Web-based, mobile, and social media formats for extending important project findings to the community at large. One such strategy is educational gaming. Gaming for education is no longer a novel concept. Educational games are being developed for children, adolescents, and adults. In fact, corporate trainers are beginning to use games to make sure new employees know the most crucial components of the job. Games available on mobile devices offer even greater reach and opportunity for learning, given current and growing adoption levels of these devices . A comprehensive plan engaging a diverse set of stakeholders in education and outreach for the project includes the following: a) design, develop, test, and deliver a sustainable educational Web site; b) develop a relevant curriculum plan, pedagogically sound instructional resources, and effective evaluation strategies for stakeholder participants; c) develop, pilot, launch, and evaluate "Poultry Prudence," an educational game/application that may be played on personal computers or mobile devices (i.e., iPad); and d) make consumers aware of the Web site and game. Project survey data will combine with current literature providing initial baseline content for Web-based educational resources. Consumer discussion groups in the following phases will survey young (18 to 35), middle (36 to 55), and late (>56) adulthood groups as well as youth (aged 12 to 18, 4-H, and Future Farmers of America [FFA] members) to determine the appropriateness and potential effectiveness of educational materials for the different groups. c. Consumer Discussion Groups to Assess Usability and Format during Web Site Development Based on our experience developing educational Web sites, we understand that obtaining consumer input on its usability and format during the early stages of development is essential. We plan to have consumers review the Web site structure, focusing on ease of navigation, intuitiveness, logical linkages, and so on and have guided discussions with consumers related to their experiences. The point of this testing is not to test the final Web site with all its information but to examine the experience of using the Web site to create a user-friendly design based on actual consumer input. Approximately 20 to 30 consumers of various ages and experiences with computers will be individually introduced to the Web site as it is being developed. An open-ended question format and a "think-aloud" interview method used in previous research on developing aids for portion size will be used to elicit information on how to make the Web educational experience efficient, satisfying, and informative. Gathering data via the Web from consumer stakeholders represents a step forward in educational programming. This progressive procedure will be tempered by having consumers use the Web site during development to provide additional input into the structural effectiveness of the site. We will conduct consumer testing at multiple times during Web site development to ensure that as content is added, we can identify and make changes in the structure of the Web site to enhance consumer use. e. Focus Groups to Assess and Refine Draft of Final Web Site.
Impacts
What was accomplished under these goals?
We examined shoppers' use of plastic bags when purchasing raw poultry and the influence of educational signage. Customers (100) were observed while purchasing raw poultry in two grocery stores. Following initial observation, a sign "For your safety and convenience bag your meat" with a picture was posted to inform shoppers to use bags provided. Shoppers were observed again after the sign was displayed. Another 100 shoppers who purchased raw poultry were surveyed concerning their use of bags and impact of the sign. Results: Fewer than 10% of shoppers were observed placing raw poultry in bags provided before the sign was posted. After the sign was posted, none of the observed shoppers used bags for raw poultry. About half of those surveyed reported they used bags for raw poultry in the past, but only 9 used bags on the day surveyed. Reasons for not using the bags included: not noticing them, not thinking they were necessary, and thinking it was too much trouble. Forty-one shoppers noticed the sign displayed in the poultry section; 22% of those reported it had an impact on their decision to use the bag. However, most could not remember the displayed message (66%). Further research is needed to assess the effectiveness of messages posted in grocery stores. This study demonstrated that consumers are increasing their risk of foodborne illness by not using the bags provided in grocery stores for their raw poultry. We compared the survival rates of Salmonella in raw chicken juice on kitchen surfaces and food packages at room temperature and refrigerated conditions. Cultures of Salmonella typhimurium were inoculated in raw meat juice and spread on the surfaces of kitchen countertops, refrigerator shelves, cereal box, potato chip bag, bread bag, and milk carton that were kept at room or refrigerated temperature. The numbers of viable Salmonella were continuously monitored by enumeration on XLT-4 selective agar. The experiments were repeated and all samples were replicated. The results showed a steady decline in viable rates of Salmonella at both conditions, although slower in refrigerator. Regression analyses were used to predict the decline rate in each of the conditions. On the surfaces of the countertop, chip bag and cereal box at room temperature, numbers of Salmonella reduced to one hundredth of the initial levels in 16.6, 2.8 and 2.0 hours respectively. On the surface of hands, it only took 10.1 minutes to decease to that level. In contrast, the rates of decline were much slower on the surfaces of the refrigerator shelves, bread bag and milk carton in the refrigerator where it took 222.7, 43.5 and 23.7 hours respectively to achieve the same level of reduction. Because Salmonella can survive days in refrigerated conditions, risk of cross contamination to other foods is higher in the refrigerator is higher than at room temperature. Precautions are needed to prevent cross contamination when handling and storing raw poultry products in the refrigerator. The next study was designed to assess the potential safety of consumers' reported methods for determining doneness of egg dishes.After standardizing the recipe ingredients and measurements, chess pies, quiche, and breakfast casseroles were prepared and analyzed for doneness. Researchers recorded the time at which the dish reached 160°F, the consistency of the dishes at 160°F, temperature upon completion of the recommended cooking time, and time to "doneness." Various methods were used to determine if dishes were fully cooked. All replications of the chess pie and quiche reached the recommended temperature before the completion of the recommended cooking time but still had a liquid consistency at that temperature. Upon completion of the recommended cooking time the products were above 160°F, were set (did not "jiggle"), had browned, and both the knife and toothpick came out clean. The breakfast casserole failed to reach a safe temperature of 160°F within the recommended cooking time and was still liquid. The dish continued to cook until a safe temperature was reached, averaging another 12 minutes. At 160°F the casseroles were set, both the knife and toothpick came out clean and they were light brown in color. Methods used by consumers to determine doneness of quiche and pies containing eggs appear to be safe. Breakfast casseroles needed to be cooked longer than the recommended time. Although alternate methods for determining doneness appear to be safe for most egg dishes, checking the internal temperature is the only way to ensure safe cooking. IN an additional study we assessed whether the introduction of food safety instructions in recipes for chicken breasts and ground turkey patties would increase consumers food safety behaviors during preparation. A total of 186 consumers in two locations (Manhattan, KS and Nashville, TN) were asked to prepare a baked chicken breast and a ground turkey patty following recipes that either did or did not contain food safety instructions, while being observed for hand washing and thermometer usage. Participants who received food safety instructions demonstrated significantly improved food safety behaviors as they prepared their items. The majority of consumers stated that they thought the recipes were easy to use, and that they would be likely to use similar recipes at home. Participants also were significantly more likely to use a thermometer if they received recipes with food safety instructions. For the chicken recipe, 85% of participants used a thermometer when they had food safety instructions, compared to only 30% of those who did not have the recipes with food safety instructions. Similarly, during preparation of the turkey burger recipe, 86% of consumers used a thermometer when given food safety instructions, compared to only 20% who used one when they didn't receive food safety instructions. In addition to increasing thermometer use, the food safety instructions also improved how the consumers used the thermometer. For those who did not have the food safety instructions in the recipe, only 16% (4 consumers) of the 25 people who used a thermometer inserted the thermometer from the side into the center of the chicken. For those who did have the food safety instructions, 58% (42 consumers) of the 62 people who used a thermometer inserted the thermometer correctly into the chicken. Likewise, the turkey patty recipe had 13% (2 consumers) insert the thermometer from the side who did not have instructions, while 76% (38 consumers) inserted the thermometer correctly who did have the safety instructions. This study shows that recipes could be a good source of food safety information for consumers, and have the potential to improve behaviors and reduce foodborne illness.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2015
Citation:
Donelan, A., Chambers, D.H., Chambers, E IV, Godwin, S. and Cates, S. 2015. Consumer Poultry Handling Behavior in the Grocery Store and In-Home Storage. Journal of Food Protection.
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Kosa, K. M., Cates, S.C., Bradley, S., Godwin, S., and Chambers, D. 2015. Consumer shell egg consumption and handling practices: Results from a national survey. Journal of Food Protection. 78(7):1312-1319.
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Kosa, K. M., Cates, S.C., Bradley, S., Chambers, E IV., and Godwin, S. 2014. Consumer handling of raw poultry products at home: Results of a national survey. Journal of Food Protection. 78(1):180-186.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
S. Godwin and S. Cates. 2015. Using formative research for program development: A case study on consumer food safety. Workshop presented at the American Association of Family and Consumer Sciences Annual Conference, Jacksonville, FL. June 25, 2015.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Curtis Maughan, Sandria Godwin, Edgar Chambers, Richard Stone, Sheryl Cates. 2015. Consumers Cooking Practices for Eggs and Poultry Place Them at Risk for Foodborne Illness. Journal of Food Protection 78(A):182.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Federica Higa, Kadri Koppel, Edgar Chambers. 2015. Consumer Behavior towards Leftover Storage in American and European Countries. Journal of Food Protection 78(A):106.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Edgar Chambers, Kadri Koppel, Sandria Godwin, Sheryl Cates. 2015. Purchase, Storage, and Preparation of Eggs and Poultry in the United States Compared to Selected European Countries. IAFP European Symposium on Food Safety. Cardiff, Wales. April 21.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Amy Donelson, Delores Chambers, Sandria Godwin, Edgar Chambers, Sheryl Cates. 2015. Consumer Behavior When Shopping for and Storing Poultry May Result in Cross-Contamination. IAFP European Symposium on Food Safety. Cardiff, Wales. April 20.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Curtis Maughan, Sandria Godwin, Edgar Chambers, Louise Troupe-Austin. 2015. Recommendations for Determining Doneness Found in Egg Dish Recipes. IAFP European Symposium on Food Safety. Cardiff, Wales. April 20
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Sandria Godwin, Erica Work, Fur-Chi Chen, Delores Chambers, Sheryl Cates, Edgar Chambers. 2015. Impact of an Educational Sign on Consumer Use of Plastic Bags for Raw Poultry. Journal of Food Protection 78(A):118.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Sandria Godwin, Richard Stone, Louise Troupe-Austin, Curtis Maughan, Edgar Chambers. 2015. Assessment of Temperature at Recommended Methods of Determining Doneness in Egg Recipes. Journal of Food Protection 78(A):179.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Fur-Chi Chen, Sandria Godwin, Angela Green, Shahidullah Chowdhury, Richard Stone. 2015. Microbiological Evaluation of Poultry Product Packages from Grocery Stores in Nashville, Tennessee. Journal of Food Protection 78(A):182.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Fur-Chi Chen, Sandria Godwin, Alex Frederick, Marian Wakefield, Himabindu Gazula. 2015. Survival of Salmonella on the Kitchen and Food Package Surfaces Contaminated with Raw Meat Juice. Journal of Food Protection 78(A):182.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Sheryl Cates, Katherine Kosa, Sandria Godwin, Edgar Chambers, Samantha Bradley. 2015. Americans' Food Safety Practices for Raw Poultry and Shell Eggs: Areas for Improvement . IAFP European Symposium on Food Safety. Cardiff, Wales. April 20.
|
Progress 08/01/13 to 07/31/14
Outputs
Target Audience: One high school student completed a summer internship. One hundred consumers of mixed ethnicity, mostly female,received educational materials concerning preparing poultry and eggs safely. Approximately 500 high school students received information about safe poultry and egg preparation during informal training at four high schools in Nashville, TN. The majority of these stuidents are from limited resource, African American families. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Ten graduate students at KSU and two graduate students at TSU have been involved in data collection and analysis for this year’s projects. In addition, four undergraduate students in dietetics and nutrition and one high school summer intern at TSU were trained to collect and analyze consumer and laboratory samples. Students have designed and conducted consumer studies, input data, conducted statistical analyses, and presented at seminars. Others have worked in the microbiology and foods labs. Still others have conducted observational studies in the community. The two undergraduate students presented their poultry and egg project research results at a Senior Seminar held in May. How have the results been disseminated to communities of interest? A publication entitled " Chef Camella's Guide to Storing, Handling, and Preparing Your Egg and Poultry Products Safely was distributed to approximately 400 participants at a farm exposition. It is also available online. What do you plan to do during the next reporting period to accomplish the goals? Data Analysis, Development of Abstracts and Articles: Several articles are in preparation. They will be completed and submitted to journals. Based on the analysis of the nationally representative consumer survey, make recommendations on practices to target for improvement in consumer messages being developed for this project. Submit article from poultry cross contamination potential studies (microbial analysis) Submit article from poultry and egg cooking study. Planned Consumer Studies: Consumer visualization study Effectiveness of reported methods for determining doneness in egg dishes Microbiological Studies: Assess the antimicrobial resistance of eggs from different sources. Characterize the survival of salmonella in chicken juice on various surfaces Education: Identify risky practices and their prevalence found in consumer and controlled laboratory studies Engage High School Summer Interns in preliminary research to identify most effective educational website features Analyze the survey conducted with high school agriculture teachers to identify most effective learning tools in websites seeking to educate about good science Create format samples that will be evaluated by consumers, focusing on ease of navigation, intuitiveness, logical linkages, and general usability. Engage a web-education expert to assist with the design and develop prototypes for review. Survey high school students about their food safety knowledge and willingness to participate in a train-the-parent program.
Impacts
What was accomplished under these goals?
Cross Contamination During Shopping. 394 swabs were collected from 96 participants. Consumers’ hands, poultry packages, grocery bags, items poultry touched in the cart and surfaces poultry touched at home were swabbed. Meat juice was found on 49% of the chicken packages purchased. Among participants whose packages had detectable juice, 34% had juice on hands, 21% on grocery bags, 26% on countertop or refrigerator surfaces, and 49% on other food items. There is a high chance of contamination from transfer of meat juice from chicken packages to hands and other food contact surfaces. Consumer Shopping. Shoppers who purchased poultry products (96) in 3 cities were observed by researchers during a “normal” grocery shopping session. One-fourth of grocery stores had sanitizing wipes in a visible place in the meat section. Only 3 customers used hand sanitizer in the meat section. Only one-fourth bagged their poultry selections. 85% touched the cart directly after touching poultry. 20% stored the poultry in a way where it was in contact with a non-poultry item. Nationwide Consumer Survey. The majority of adult grocery shoppers (1504) in a national survey reported washing their hands after handling raw poultry. Two-thirds reported washing or rinsing poultry before cooking. Most separated raw poultry from other foods when shopping. Only 17% reported putting it in a container or plastic bag on the bottom shelf of the refrigerator. Many reported owning a food thermometer but only about half used it to check the temperature when cooking whole birds; only about one-fourth when cooking smaller pieces. Few used a thermometer when cooking ground poultry. Most relied on color, juice appearance and time to determine doneness. Few consumers used a thermometer for egg dishes. Findings from this survey will be used to select the messages of most importance for the interventions. Bacterial Growth: Egg. Salmonella decreased with storage time at 4°C. Salmonella isolated from shell eggs stored for 1, 7, 14, 21 days at 4°C ranged from 3.66 -2.64 cfu/ml Levels of Salmonella recovered from eggs stored at 23°C at 6, 24, 48 hrs ranged from 3.34 -2.04 cfu/ml. Original Campylobacter external contamination level on the egg shell ranged between 4.00 – 4.66 cfu/ egg. No viable cells were detected on shell eggs stored at 4°C for, 1, 7, and 14 days even after the enrichment. Campylobacter was not detected on shell eggs stored at 23 and 30°C for at 6, 24, and 48 hours. Campylobacter population decreased (3.24 – 2.32 cfu/ml) at storage 4°C for 6 hr and 1 day. At day 14, the bacterium was not detected. Observations reinforce the critical importance of egg refrigeration in order to protect consumers. Poultry and egg preparation. 101 consumers prepared baked chicken breast, ground turkey patty, fried egg, and scrambled eggs as they would at home. Once the participant removed the product from the heat source and stated it was done, it was immediately taken from the participant, hidden from view, and temperature measured by the research staff. 37 used a thermometer with the chicken breast, 22 used one with the turkey, and none of the eggs were measured using a thermometer. Of those using a thermometer, most did not use it correctly. 76% of the chicken and 68% of the turkey was cooked to a safe temperature, while 76% of the scrambled eggs and only 47% of the fried eggs were cooked to a safe temperature. During the preparation and cooking process, 40 of participants correctly washed their hands after handling the chicken, 46 after handling the turkey, 15 after handling the fried egg, and 14% after handling the scrambled egg. These observations show a need for education in food safety for poultry and eggs. Poultry packages from retail stores. Three poultry packages were purchased from each of 35 stores. Exterior surfaces of the packages were swabbed. Of the 105 packages tested, 22 had E. coli, 7 had Campylobacter and 6 had pathogenic E. coli on the surfaces. None of the surfaces of the packages contained Salmonella. Ground turkey with shrink-wrapped packages had lowest surface contamination and bagged whole chicken had highest contamination. Type of packaging plays an important role on the prevention of spreading bacteria to the hands and kitchen surfaces. Consumer egg survey. A survey on egg consumption was completed by 52 consumers. Over half reported never washing eggs. 71% reported washing hands after using eggs. Participants often cracked the eggs on the counter and removed shells with a spoon or finger. Over 90% reported eating raw cookie dough and licking the spoon used to mix batters containing eggs. About half reported never eating sunny side up or over easy eggs. When determining doneness of eggs either appearance or texture was used. To determine the doneness of egg dishes, either using a utensil or a toothpick coming out of the egg dish clean were reported. No one used a thermometer. A utensil coming out clean was used for a pie and for quiches. A casserole was done when checked with a utensil or by looking for a golden brown coloring. Grocery store observation. Store layout, availability of sanitation items in the meat section, and the type of packaging was recorded in 35 stores. Majority of the stores had plastic bags available; few had antibacterial wipes or paper towels. Whole chickens were mainly shrink-wrapped with no bottom tray present. Packaging for ground turkey was mainly a high walled plastic tray with a heat sealed plastic film over the top. A popular method for packaging boneless chicken breast was to place the breast in a Styrofoam tray and shrink wrap both the breast and the tray together. Visible leakage was found for 20% of the whole chickens. Of those, 43% were shrink-wrapped with no bottom tray present, 43% were placed in a Styrofoam tray and wrapped in plastic wrap, and 14% were placed into a bag and tied at the top. Only one chicken breast package had visible leakage. Assessment of egg recipes. 201 egg recipes from websites and cookbooks were assessed to see how the preparer is to determine doneness. 134 recipes recommended more than one method to determine doneness. Time was used in 176 recipes; insertion of a probe and it coming out clean, whether an item was “set” , and a specified color were next most frequent. Only one recipe recommended using a thermometer. Inconsistency among recommendations and lack of thermometer usage are concerns. Assessment of training needs of teachers. 89 educators completed a survey assessing educational needs and desired methods of delivery. Most believe that many of the courses they plan on teaching should incorporate lessons pertaining to food safety. 62% are interested in teaching the new food science pathway, an aspect of which is food safety from farm to table; only 55% feel they are qualified to teach it. Most educators reported it very important to incorporate food safety pertaining to poultry and eggs into their curriculum. They heavily favored including proper handling of raw poultry or eggs in home to prevent the transfer of harmful bacteria to other foods/surfaces. However, only 63% of the educators felt that the subject area of using a cooking thermometer when cooking poultry and eggs was very important. Only 71% felt qualified to teach the proper handling of raw poultry or eggs in home. While many educators agreed that thermometers should be used, only 62% knew that the internal temperature of a poultry product should be at least 165°F. Student Experiential Learning. Ten graduate students at KSU and two graduate students at TSU have been involved in data collection and analysis for this year’s projects. In addition, four undergraduate students and one high school summer intern at TSU were trained to collect and analyze consumer and laboratory samples.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Integrating outputs of the Poultry and Egg Education Project (PEEP) into a program development and evaluation course. NACTA Journal, 57 (1):134.
- Type:
Conference Papers and Presentations
Status:
Awaiting Publication
Year Published:
2014
Citation:
Ricketts, J., Godwin, S., Chambers, EC IV., S. Cates, R. Stone. 2014. Informing the Development of Food Safety Competency Integration in the Undergraduate Agricultural Curriculum. North American College of Teachers of Agriculture Conference.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
Kosa, K.M. et al. 2014. Food Thermometer Usage among Consumers Who Cook Raw Poultry: Results of a National Survey. International Association for Food Protection Meeting.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
Kilonzo-Nthenge, A. et al. 2014. Effect of Storage Temperatures on the Survival of Salmonella and Campylobacter in Chicken Eggs. International Association for Food Protection Meeting.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
Chen, F. et al. 2014. Evaluation of Chicken Meat Juice on Hands, Chicken Packages and Contact Surfaces during and after Grocery Shopping. International Association for Food Protection Meeting.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
Godwin, S. et al., 2014. Global Consumer Food Safety Practices for Raw Poultry and Shell Eggs: Areas for Improvement. Workshop at the International Association for Food Protection Meeting.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2014
Citation:
Kosa, K.M., Cates, S.C., Godwin, S., Chambers, D. and Bradley, S. Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Chen, F-C., Godwin, S.L., and Bridgman, R. Immunoassay for the Detection of Raw Meat Contamination on Hands and Food Contact Surfaces. Abstract: 306-01. Institute of Food Technologists Annual Meeting, July 13-16, Chicago, IL
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Godwin, S.L. and R. Stone. 2013. Chef Camella's Guide to Preparing, Handling, And Storing Your Poultry and Egg Products Safely. TSU Publication No. TSU-13-0104(A)-6a-13515
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Progress 08/01/12 to 07/31/13
Outputs
Target Audience: Forty-eight consumers who (1)were 18 years of age or older, (2) prepared dinner at least three times a week, (3) and had used raw poultry and/or raw ground poultry and eggs (not as an ingredient) in the past month were targeted for the focus groups.The groups included 27 female participants, and 21 male participants. Five participants have a high school education or less, 19 participants have some college education, 17 participants have a 4-year college degree, and four participants have a post-graduate degree. Three participants are Asian; 10 participants are African American, non-Hispanic; three participant are African American, Hispanic; 29 participants are White, non-Hispanic; two participant are White, Hispanic; and one participant is multiracial, non-Hispanic.Two hundred forty-two individuals living in Kansas and Tennessee, who were 18 years and older, were the primary shopper or shared responsibility for shopping, and had a refrigerator in their home were targeted for the in-person consumer surveys. The participants were 65% Caucasian/white, 16% African descent, 11% Spanish descent, and 8% Other. Twenty-six percent were males and 74 % were females. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? A graduate student has been trained in microbiological evaluation of eggs over time. A research assistant has been trained on detection of meat juice as an indicator of cross contamination. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals? We will be completing the whole egg innoculation storage study, the liquid eg innoculation storage study, the consumer shopping behavior study and the web-enabled consumer practices survey. We willconduct the poultry package potential contamination study, develop the web-site format, conduct the consumer coking study, and the package contamination study. Articles will be published from the focus group and the in-person consumer survey results.
Impacts
What was accomplished under these goals?
Focus Groups: Using a moderator’s guide and visuals that were standardized to each institution, in late January and early February 2013, six focus groups were conducted with a total of 48 participants in three cities: Raleigh, NC; Manhattan, KS; and Nashville, TN (seven to nine participants per location). To increase the homogeneity of the groups, we segmented the groups by age. Three groups were conducted with adults younger than 30 years old, and three groups were conducted with adults 30 years or older. To recruit focus group participants, we used a purposeful sampling approach. Interested individuals were screened for eligibility using a screening questionnaire and had to meet the following criteria: (1) be 18 years of age or older, (2) prepare dinner at least three times a week, (3) and have used raw poultry and/or raw ground poultry and eggs (not as an ingredient) in the past month. Prior to the focus group discussion, each participant signed an informed consent form agreeing to participate in the study. A trained moderator conducted each focus group. Each focus group lasted approximately 2 hours. The focus groups were recorded, and one of the moderators reviewed the recordings to prepare a seven- to eight-page detailed summary of each focus group. The moderator then systematically analyzed the detailed summaries to identify common themes within and across groups and any exceptions to these themes. In-person Consumer Surveys: The survey was developed, reviewed by project personnel and revised as needed. Using convenience sampling, surveys were completed by 242 individuals living in Kansas and Tennessee, who were 18 years and older, were the primary shopper or shared responsibility for shopping, and had a refrigerator in their home to participate. Consumer Shopping Study: The purpose of this study is to assess the potential for cross-contamination when handling poultry. An observation guide was developed to standardize the collection of data related to consumer practices when shopping for poultry and storing it in the home between the two participating states. Protocols for collecting swabs for laboratory analysis to determine the spread of poultry juice were developed. Supplies have been purchased for the laboratory analysis. 100 participants, 50 in Kansas and 50 in Tennessee, are being recruited for the study. Training of observers and laboratory personnel is in progress. Web-enabled Consumer Survey: The results of the focus groups and in-person consumer study are being used to inform the content of the web-enabled survey. The survey is being developed. It is scheduled for field testing in May and completion in June. Egg Study: For inoculum preparation, each Salmonella strain i.e. Enteritidis Typhimurium, and Mission were grown separately in tryptic soy broth (TSB, Oxoid, Basingstoke, England) with incubation at 37°C for 24 hrs. Cells were harvested and washed three times by alternate centrifugation (4000 g; 10 min) and suspended in 500 ml buffered peptone water (Oxoid, Basingstoke, England). Salmonella strains were mixed to make a Salmonella cocktail at 107CFU/ ml. Eggs were then contaminated with Salmonella to determine growth patterns of Salmonella during long-term storage and the impact potential for contamination. Each strain of Salmonella was grown separately in TSB at 370C overnight to obtain a cell density of approximately 108CFU/ ml. Salmonella strains were mixed to make a cocktail at 107CFU/ ml. Eggs were then contaminated by dipping for 30 sec in Salmonella spp culture and allowed to dry in a laminar flow wood. After inoculation, eggs are being subjected to different storage temperatures of 30°C, 23°C for 0, 12, 24, 48 hours and 14°C for 1, 7, 14, 21, 30 days. For detection of Salmonella on egg-shells at 0 hrs, eggs were transferred to a sterile plastic bag and mixed by hand massage. Cell counts were determined by plating appropriate dilutions onto duplicate tryptic soy agar (TSA, Oxoid, Basingstoke, England) and incubating the plates at 37°C for 24 hrs. This study is in progress; results are not available at this time.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Chambers, Edgar IV, Sandria Godwin, and Delores Chambers. 2013. Consumer Food Safety: Global Interest and Individual Realities, Global Food Safety Conference, Barcelona, March 6-8.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
: Ricketts, John, Sandria Godwin, Edgar Chambers IV, and Sheryl Cates. 2013. Integrating Outputs of the Poultry and Egg Education Project (PEEP) into a Program Development and Evaluation Course. North American Colleges and Teachers of Agriculture Conference.
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