Transcript Food Basket Basics: Using the Supermarket as a Nutrition

NUTRI-BITES®
Webinar Series
25
Germ Warfare: Food Safety at
Home, Work, and Play
September 5, 2013
Presenters:
Carol Byrd-Bredbenner, PhD, RD, FAND
Professor/Extension Specialist - Department of Nutritional Sciences, Rutgers University
Jacqueline Berning, PhD, RD, CSSD
Professor, Department of Biology - University of Colorado, Colorado Springs
Moderator:
Barbara J. Ivens, MS, RD, FAND – Senior Nutrition Director, ConAgra Foods
Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the Academy of
Nutrition and Dietetics.
Original recording of the September 5, 2013 webinar and PDF download of presentation available at:
www.ConAgraFoodsScienceInstitute.com
NUTRI-BITES®
Food Safety at Home, Work, and Play
Webinar Series
This webinar
 Reviewed new research-based insights when educating
consumers on food safety practices at home, work and at
play
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Discussed the unique position of the registered dietitian
and dietetic technician, registered, in educating the
consumer about safe food practices
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Identified communication strategies and tools to use to
share food safety information
FoodNet: Foodborne Illness Trends
Relative rates of confirmed foodborne infections compared with 1996-1998 rates
CDC, 2011
Who is responsible for making sure food is safe?
58%
35%
28%
28%
9%
10%
FMI, 2011
Gaps in Consumer Practices
Clean
Chill
Separate
Cook
CLEAN
Hands are a “major” vehicle
How often consumers wash theirs hands with soap and warm water
for at least 20 seconds before preparing food
Kennedy, 2011; ADA/ConAgra Foods, 2011
Heavily Contaminated Areas of the Kitchen
Site
Dishcloth, sponge, towel
Campylobacter
Salmonella
Staph
E. coli
Listeria
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Sink, tap handle
Refrigerator door
Trash
Cutting board
Work surface
Floor
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Rossi, 2013; Redmond, 2009; Griffith, 2000
SEPARATE
Reusable Grocery Bags
70%
Use just for groceries
25%
Use separate bags for
meat and vegetables
51%
Had coliform bacteria present
3%
Cleaned bags regularly
Gerba, 2010
SEPARATE
Separate
76%
Separate raw meat, poultry
and seafood from ready-toeat food products
89%
Use different plates for
handling raw and cooked
meat
Origins of
Foodborne
Disease
ADA/ConAgra Foods, 2011; CDC, 2011
CHILL
Chill
Salmonella
Staph
Listeria
E. coli
Yersinia
Kennedy, 2005
Most Common Mistakes Made at Home
Consumers Name as Causing Food Poisoning
ADA/ConAgra Foods, 2011
Why is it so hard to adopt safe food handling practices?
 Optimistic Bias
“It won’t happen to me”
9% 7%
27%
15%
Consumers believe they have
extremely low chances of
getting foodborne illness
42%
IFIC, 2012
Why is it so hard to adopt safe food handling practices?
 Illusion of Control
“We handle food carefully at my house”
2/3 believe they are exerting high control (Redmond, 2004)
Grade Food Safety Experts Would Give Your Food Preparation, Service & Storage
Self Grade
Guided Grade
64%
Average Grade of Inspected
Home Kitchens
67 to 99%
Failed Home Kitchen
Inspection
ADA/ConAgra Foods, 2011; Kuo, 2010; Byrd-Bredbenner, 2007; Daniels, 1998, 2001
What Can We Do to Promote Safer Food Handling?
 Build Knowledge & Propel it into Action
 Put Responsibility in Perspective
 Recognize Susceptibility
 Clarify Potential Outcomes
 Show How to have Better Control
 Provide Cues to Action
 Build Confidence
Unique Role of the RD in Food Safety
Education
• Within our Scope of Practice
– To translate and
communicate food safety to
consumers and clientele
• Despite your expertise, food
safety education is in all of our
scope of practice
– Through Portfolio’s RD’s can
develop and maintain
expertise
• Healthy People 2020 and
the 2010 Dietary Guidelines
both emphasize food safety
• Opportunity for
entrepreneurs
ADA Position Paper, 2009
Food Safety Opportunities
For RD’s
• Immunocompromised:
– Target group that might be missed is HIV
patients
• Pregnancy:
– Women become more interested in
food safety after having a baby
• in UK 4% of reportedly clean and
disinfected baby bottles were
contaminated with S.Aureus
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Food Demonstrations:
– Add food safety tips when doing cooking
demonstrations
• Food Outbreaks
– Another teachable moment when
consumers are listening
– Tweet, blog, Facebook, email clients
• Culinary RD’s
– Adding food safety tips and directions
on recipes and in cookbooks
Redmond, et.al, 2009 Perspectives in Public Health
• Personalize food safety habits and messages
– Consumers rarely get personalized
information about vulnerability to the
outcomes of poor food handling practices.
– Leaves the individual to infer their own risk
based on generalizations
• There is a gap between the consumers
perceived and actual risk status.
– What cues could you give your audience to
let them know their actual risk and what
information could you give them to reduce
that risk?
• Grocery list for players has directions on where
to store the food and time to spoilage
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Future food safety interventions should
include targeted messages on foodborne
illness risks that are applicable to and
resonate with:
– Targeted audience
– Including youth
Food Safety Opportunities:
Reusable Grocery Bags
• Used for more than just
grocery shopping
– Farmers market, airplanes,
book bag, snack bag
• Have been found to have
coliforms including E.Coli
– Norovirus outbreak affecting 9
girls on a Oregon soccer team
(13-14yo) was associated with
touching a reusable grocery
bag that was on the floor of a
hotel bathroom when one of
the players became ill
• Good reminder that grocery
bags need to be washed
– Visit www.homefoodsafety.org
for grocery tote safety
ConAgra Foods, 2012
Food Safety Behaviors
• Three types of consumer
behavior based on food safety
knowledge
– Cavalier food handlersgreatest microbial
contamination, young males,
urban
– Careful food handlers –know
more about safe temperatures
still had cross contamination
and microbial contamination
– Conscientious-most
knowledgeable, least likely to
have microbial contamination
Kennedy et. al, British Food Journal, 2005
• Don’t wait until the client
asks you for more
information about food
safety
• Choose areas of food safety
that will change knowledge
and behavior
• Practice what you preach
• Focus on groups that may
have the least amount of
knowledge about food
safety
Food Safety Opportunities
CONCESSION STANDS
• Hazard mixing animals and
concession stands
– E. coli O157 infections at an
agricultural fair
– Dog Fair with lots of doggy
bags but no hand sanitizer
• Major violations at Concession
Stands
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Temperature
Cross contamination
Hygiene
Equipment
• No hot water, refrigerators,
holding equipment
– Mass production of a large
amount of food in a short time
SPORTS
• Most NFL/MLB fields are not
equipped with institutional
food service equipment
– The personnel responsible for
serving food to the teams are
not professionals and they
generally do not have food
safety training
• Water bottles/coolers
– Empty the unused fluids in the
bottle at the end of the day
– Wash both the bottles and
coolers
• Opening Day of Olympic
Games Includes Olives With
Botulism
NUTRI-BITES®
Resources
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Webinar Series
Academy of Nutrition and Dietetics www.HomeFoodSafety.org
Centers for Disease Control http://cdc.gov/foodsafety
Government Food Safety information gateway www.FoodSafety.gov
International Food Information Council www.foodinsight.org
Partnership for Food Safety Education, Fight Bac! http://fightbac.org
Webinar Cited Resources:
 Food Safety in Home Kitchens: A Synthesis of the Literature
Carol Byrd-Bredbenner, Jacqueline Berning, Jennifer Martin-Biggers, Virginia Quick. Int. J.
Environ. Res. Public Health 2013, 10, 4060-4085. www.mdpi.com/journal/ijerph (open access)

Food Safety for Active People and Families
http://www.conagrafoodsscienceinstitute.com/webinars/germ-warfare-webinar.htm