Beruflich Dokumente
Kultur Dokumente
1
Dept. of Hospitality Management and Dietetics, Kansas
State University, 152 Justin Hall, Manhattan, KS
66506-1403, USA
2
Dept. of Animal Sciences and Industry, Kansas State
University, 223 Call Hall, Manhattan, KS 66506, USA
3
Dept. of Apparel, Events, and Hospitality Management,
Iowa State University, 31 MacKay Hall, Ames, IA
50011-1121, USA (formerly at Kansas State University);
4
Dept. of Statistics, Kansas State University, Manhattan,
KS 66506-1403, USA
TABLE 1. Frequency and technique of handwashing by group, meal, and cues (n = 123)
No 21 22 24 26 41 34 33
< 20 s, no soap 3 2 3 4 4 3 5
≥ 20 s, no soap 13 16 13 30 12 20 21
< 20 s, with soap 0 0 0 0 0 0 0
≥ 20 s, with soap 3 1 2 4 2 4 2
Washed hands after
throwing away trash
No 19 23 19 31 30 35 26
< 20 s, no soap 10 4 7 11 10 12 9
≥ 20 s, no soap 3 4 8 9 6 4 11
< 20 s, with soap 5 8 7 11 9 9 11
≥ 20 s, with soap 2 2 0 1 3 1 3
Washed hands after
handling raw egg
No 16 14 9 15 24 18 21
< 20 s, no soap 13 3 14 15 15 18 12
≥ 20 s, no soap 0 0 1 1 0 1 0
< 20 s, with soap 10 23 17 33 17 24 26
≥ 20 s, with soap 1 1 0 0 2 1 1
Practices related to
Groupa Mealsb Cuesc
cross-contamination
Control FSM AdCM Beef Chicken Yes No
Washed counter after handling
raw meat
No 35 34 39 59 49 59 51
Yes 5 7 3 5 10 5 10
Used common cloth for drying
hands
No 9 10 6 12 13 15 10
Yes 31 31 34 51 45 46 50
Used common cloth for drying
equipment
No 9 12 13 21 13 15 19
Yes 31 29 27 42 45 46 41
Used same utensils for raw
meat and cooked meat without
wash between uses
No 39 38 41 63 55 57 4
Yes 1 3 1 1 4 61 1
Used same utensils for raw
meat and salad prep without
wash between uses
No 38 40 42 63 57 61 59
Yes 2 1 0 1 2 1 2
a
Participants were assigned to one of three groups: control; Food Safety Messages (FSM); and Ad Council Messages (AdCM).
b
Participants were randomly assigned to prepare a recipe with either raw ground beef or chicken.
c
Half of the participants in each group were randomly provided food safety cues on refrigerator magnets.
a
Total number of participant observations collected.
b
No L. casei contamination was detected by direct plating; therefore, one-half of the calculated detection limit was recorded for
purposes of statistical analyses.
c
Value in parentheses indicates number of observations showing no L. casei contamination detected.
1
L. casei counts reported as log CFU per item tested (i.e., handle, towel or shaker).
2
L. casei counts reported as log CFU/cm2. A total of 400 cm2 of surface area was sponge sampled at each countertop location.
These two areas were chosen based upon observations by research personnel regarding areas of the countertop in which participants
conducted the majority of their meal preparation activities.
3
L. casei counts reported as log CFU/g of finished fruit salad.
even more did not wash hands after handling raw meat with soap, but often for less than the recommended 20
packaging and trash. The numbers of participants who s. About three-fourths used a common towel for drying
washed their hands with soap for 20 s was very low. The hands. Few people used the same cutting board for raw
overall ANOVA model for handwashing was significant meat and fresh fruit.
(F = 2.36, P < 0.0106), with group, meal, and meals x ANOVA comparing groups, meals, cues, and interac-
cues interactions being significant. Handwashing scores tions found that cross-contamination scores were different
were highest for the food safety messages group (1.83) only for the meal prepared. The least squares means for
and lowest for the control group (1.52). The lowest meals containing beef (M = 1.02) and chicken (M = 0.87)
handwashing scores were for the group that prepared were different (P < 0.01), indicating that more cross-con-
chicken and had external food safety cues. tamination behaviors were observed in participants pre-
The frequencies of cross-contamination behaviors by paring meals utilizing raw chicken than in those preparing
group, meal, and cues are summarized in Table 2. After meals using ground beef.
handling raw meat, most participants washed their hands
Control 0.77
Groupa Oven Handle 0.061
FSM 0.49
AdCM Chicken 1.22
Sink Handle 0.064
FSM Chicken 0.79
AdCM Chicken 1.96
Group by Mealb Salad 0.083
FSM Chicken 1.47
FSM Beef 0.78
Salt Shaker 0.039
FSM Chicken 0.27
No Cues 1.16
Cuesc Sink Handle 0.091
Yes Cues 0.94
AdCM No Cues 3.87
Small Towel 0.089
AdCM Cues 3.25
AdCM Cues 3.25
Group by Cues Small Towel 0.089
FSM Cues 3.92
Control No Cues 0.98
Oven Handle 0.041
Control Cues 0.56
Beef No Cues 1.22
Sink Handle 0.065
Beef Cues 0.88
Beef Cues 4.73
Meal by Cues Large Towel 0.058
Chicken Cues 4.17
Chicken No Cues 4.01
Small Towel 0.093
Chicken Cues 3.50
AdCM Chicken No Cues 3.95
Small Towel 0.059
AdCM Chicken Cues 2.95
AdCM Chicken Cues 2.95
Small Towel 0.080
FSM Chicken Cues 3.88
Control Chicken No Cues 1.03
Oven Handle 0.047
Control Chicken Cues 0.45
Group by Meal by Cues
FSM Beef Cues 0.88
Salt Shaker 0.059
FSM Chicken Cues 0.23
a
Participants were assigned to one of three groups: control; Food Safety Messages (FSM); and Ad Council Messages (AdCM).
b
Participants were randomly assigned to prepare a recipe with either raw ground beef or chicken.
c
Half of the participants in each group were randomly provided food safety cues on refrigerator magnets.
TABLE 5. Association between log counts for L. casei on various contact surfaces and in
salad with observed handwashing behaviors and cross-contamination (n = 123)
Handwashing Cross-contamination
Logs
Correlationa Probabilityb Correlationa Probabilityb
Sink Handles -0.23195 0.0098 -0.11664 0.1989
Refrigerator Handle -0.17513 0.0527 0.00901 0.9212
Oven Handle -0.10557 0.2471 -0.26654 0.0030
Salt Shaker 0.04821 0.5980 0.06997 0.4438
Trash Handle -0.23249 0.0100 -0.10053 0.2705
Small Towel -0.21884 0.0159 -0.31962 0.0004
Large Towel 0.07755 0.3979 0.06136 0.5038
Countertop (Location 1) -0.20566 0.0225 -0.05116 0.5742
Countertop (Location 2) 0.01165 0.8982 0.05341 0.5574
Salad -0.01149 0.8996 -0.07753 0.3940
a
Pearson Correlation Coefficients
b
Prob > |r| under H0: Rho=0
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