Microbial Quality of Food Available to Populations of Differing Socioeconomic Status

Koro, Marlen E.; Anandan, Shivanthi; Quinlan, Jennifer J.

doi:10.1016/j.amepre.2010.01.017

Cited by 39 publications

(28 citation statements)

References 13 publications

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“…Fewer fresh fruits and vegetables are used in meal preparation by Hispanic migrant workers in the United States due to their perceived low quality and high cost (Cason, Nieto-Montenegro, & Chavez-Martinez, 2006). A finding that significantly higher microbial loads were detected on produce in low versus high social economic grocery stores (Koro et al, 2010) may also impact food safety in this population, depending upon items purchased. When fresh produce is used, these Hispanic/Latino families may be at a higher risk for foodborne illness due to low food safety knowledge.…”

Section: Fresh Versus Packaged Food Ingredientsmentioning

confidence: 89%

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A mixed methods study of food safety knowledge, practices and beliefs in Hispanic families with young children

et al. 2014

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Children are at a higher risk for foodborne illness. The objective of this study was to explore food safety knowledge, beliefs and practices among Hispanic families with young children (≤10 years of age) living within a Midwestern state. A convergent mixed methods design collected qualitative and quantitative data in parallel. Food safety knowledge surveys were administered (n = 90) prior to exploration of beliefs and practices among six focus groups (n = 52) conducted by bilingual interpreters in community sites in five cities/towns. Descriptive statistics determined knowledge scores and thematic coding unveiled beliefs and practices. Data sets were merged to assess concordance. Participants were female (96%), 35.7 (±7.6) years of age, from Mexico (69%), with the majority having a low education level. Food safety knowledge was low (56% ± 11). Focus group themes were: Ethnic dishes popular, Relating food to illness, Fresh food in home country, Food safety practices, and Face to face learning. Mixed method analysis revealed high self confidence in preparing food safely with low safe food handling knowledge and the presence of some cultural beliefs. On-site Spanish classes and materials were preferred venues for food safety education. Bilingual food safety messaging targeting common ethnic foods and cultural beliefs and practices is indicated to lower the risk of foodborne illness in Hispanic families with young children.

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Section: Fresh Versus Packaged Food Ingredientsmentioning

confidence: 89%

“…However, packaged foods available in the United States were perceived as cleaner due to processing. Another study found that Hispanics perceive food in the United States as being cleaner due to the labeling packing system (Koro, Anandan, & Quinlan, 2010;McArthur, Viramontez Anguiano, & Nocetti, 2001).…”

Section: Fresh Versus Packaged Food Ingredientsmentioning

confidence: 98%

A mixed methods study of food safety knowledge, practices and beliefs in Hispanic families with young children

et al. 2014

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“…With various publications on the innumerable aspects of foodborne illnesses, only recently have researchers begun to explore the potential connection between food-insecure populations and risk of foodborne illness, especially for difficult-to-trace emergency foods (18,20,24). Populations of lower socioeconomic status are suspected to experience greater rates of foodborne illness, although this is difficult to demonstrate (24).…”

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confidence: 97%

Evaluating North Carolina Food Pantry Food Safety-Related Operating Procedures

Chaifetz

Chapman

2015

Journal of Food Protection

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Almost one in seven American households were food insecure in 2012, experiencing difficulty in providing enough food for all family members due to a lack of resources. Food pantries assist a food-insecure population through emergency food provision, but there is a paucity of information on the food safety-related operating procedures used in the pantries. Food pantries operate in a variable regulatory landscape; in some jurisdictions, they are treated equivalent to restaurants, while in others, they operate outside of inspection regimes. By using a mixed methods approach to catalog the standard operating procedures related to food in 105 food pantries from 12 North Carolina counties, we evaluated their potential impact on food safety. Data collected through interviews with pantry managers were supplemented with observed food safety practices scored against a modified version of the North Carolina Food Establishment Inspection Report. Pantries partnered with organized food bank networks were compared with those that operated independently. In this exploratory research, additional comparisons were examined for pantries in metropolitan areas versus nonmetropolitan areas and pantries with managers who had received food safety training versus managers who had not. The results provide a snapshot of how North Carolina food pantries operate and document risk mitigation strategies for foodborne illness for the vulnerable populations they serve. Data analysis reveals gaps in food safety knowledge and practice, indicating that pantries would benefit from more effective food safety training, especially focusing on formalizing risk management strategies. In addition, new tools, procedures, or policy interventions might improve information actualization by food pantry personnel.

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“…To date, the studies of Canadian food environments that have considered diet quality and safety have focussed on aspects such as perceived freshness 37 and physical safety related to travelling to food establishments, 38 and have noted issues related to mice soiling foods. 39 Despite evidence from the US that foods, particularly produce, from markets and retail establishments in low-socioeconomic areas can have higher levels of microbial contamination versus those from high-socioeconomic areas, [40][41][42] such established food safety indicators have not been included in Canadian food environment assessments. One reason noted for this omission is a lack of data; 25 however, given the wealth of ongoing inspection data collected by local and provincial public health organizations (e.g.…”

Section: 34mentioning

confidence: 99%

“Highly processed, highly packaged, very unhealthy. But they are low risk”: exploring intersections between community food security and food safety

Speed

Meyer

Hanning

et al. 2017

Health Promot Chronic Dis Prev Can

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Introduction: Food insecurity and foodborne disease are important issues in Canada, and the public health actions taken to address them can be conceptualized as factors shaping the food environment. Given emerging evidence that these two areas may interrelate, the objective of this study was to explore ways in which community food security efforts and food safety practices (and the population health issues they aim to address) may intersect in British Columbia, Canada, and interpret what this might mean for conceptualizing and attaining healthier food environments.

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Microbial Quality of Food Available to Populations of Differing Socioeconomic Status

Cited by 39 publications

References 13 publications

A mixed methods study of food safety knowledge, practices and beliefs in Hispanic families with young children

A mixed methods study of food safety knowledge, practices and beliefs in Hispanic families with young children

Evaluating North Carolina Food Pantry Food Safety-Related Operating Procedures

“Highly processed, highly packaged, very unhealthy. But they are low risk”: exploring intersections between community food security and food safety

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