Food Protection Trends
Abstracts - July 2007
Central Nervous System Tissue Contamination of the Circulatory System Following Humane Cattle Stunning Procedures
Consumer Storage Practices
for Refrigerated Ready-to-
Eat Foods: Results of
a Web-enabled Survey
Critical Control Points for Home Prepared ‘Chicken and Salad’ in Puerto Rican Households
Central Nervous System Tissue Contamination of the Circulatory System Following Humane Cattle Stunning Procedures
Sheryl C. Cates-1*, Katherine M. Kosa-1, Shawn A. Karns-1, Sandria Godwin-2,
and Delores Chambers-3
1-RTI International, 3040 Cornwallis Road, P.O. Box 12194, Research Triangle Park, NC 27709, USA;
2-Tennessee State University, 3500 John A. Merritt Blvd., Nashville, TN 37209, USA;
3-Kansas State University, 143E Justin Hall, Manhattan, KS 66506, USA
SUMMARY
Proper storage of refrigerated ready-to-eat (RTE) foods by consumers can reduce their risk of
listeriosis and other foodborne illnesses. To characterize consumer storage practices for refrigerated
RTE foods, we conducted a nationally representative Web-enabled survey of pregnant women, seniors,
and the remaining population. The survey collected information on refrigerator storage time for
smoked seafood, cooked crustaceans, bagged salads, precut fresh produce, soft cheeses, frankfurters,
deli/luncheon meats, and deli salads. We found that improvements are most warranted in consumers’
storage practices for soft cheeses, deli/luncheon meats, and deli salads. Relatively less-educated
individuals were more likely to follow the recommended storage time guidelines for freshly sliced deli
meats and soft cheeses compared with individuals with more education. Also, there were regional
differences in storage practices for some foods. Consumers’ failure to store some RTE foods safely
may be caused by their unawareness of government-recommended storage time guidelines. Educators
can use the survey findings to characterize consumers’ storage practices for RTE foods and to target
educational efforts. Additionally, risk assessors can use the survey data to evaluate the exposure
potential and health risks associated with L. monocytogenes.
Full Text Article
Consumer Storage Practices
for Refrigerated Ready-to-Eat Foods: Results of
a Web-enabled Survey
Jigna Morarji Dharod-1*, Rafael Pérez-Escamila-2, Stefania Pacielo-3,
Kumar Venkitanarayanan-4, Angela Bermúdez-Milán-5, and Grace Damio-6
1-IPSI, Muskie School of Public Service, University of Southern Maine, Augusta, ME 04330, USA
2-Connecticut NIH
Export Center of Excellence for Eliminating Health Disparities among Latinos, and Dept. of Nutritional Sciences,
University of Connecticut, 3624 Horsebarn Hill Road, Storrs, CT 06269-4017, USA
3-Celebration Foods Inc./
Carvel Ice Cream, 175 Capital Blvd., Rocky Hill, CT 06067-3914, USA
4-University of Connecticut, Dept. of Animal
Science, 3636 Horsebarn Hill Road, Storrs, CT 06269, USA
5-University of Connecticut, Dept. of Nutritional
Sciences, 3624 Horsebarn Hill Road, Storrs, CT 06269-4017, USA
6-Center for Community Nutrition, and
Center for Women and Children’s Health, Hispanic Health Council, Inc., 175 Main St., Hartford, CT 06106, USA
ABSTRACT
Hazard Analysis and Critical Control Point (HA CCP) has been effective in identifying and
controlling foodborne hazards at different stages of the consumer food chain. In this study the
HACCP model was applied at the household level to identify sanitation and food handling ‘Critical
Control Points’ (CCPs) in the preparation of a ‘Chicken and Salad’ (CS) meal. A total of 60 Puerto
Rican women were provided spices in addition to the main ingredients such as chicken breasts (CB)
and lettuce and tomatoes (LT) to prepare CS in their home kitchens. Food and kitchen surface
samples were collected at various stages of food preparation for total and coliform counts and to
test for the presence of Listeria, Campylobacter, Salmonella genus and S. aureus. In addition, various
food-handling behaviors such as thawing methods, hygiene practices, and use of cutting boards were
observed and recorded to: (a) compare with the microbial testing results, and (b) identify CCPs in
the CS meal preparation. Based on the microbiological and observation results, the following stages
of meal preparation were identified as CCPs: (1) CB Thawing; (2) Cutting CB; (3) Hand washing
after handling CB and before handling LT, and (4) Washing LT. Of the pathogens tested, S. aureus was
present most commonly in all the food and surface samples. Five percent of LT samples or prepared
salad were found positive for Listeria genus.
Full Text Article
Critical Control Points for Home Prepared 'Chicken and Salad' in Puerto Rican Households
Jigna Morarji Dharod-1, Rafael Pérez-Escamilla-2, Stefania Paciello-3, Kumar Venkitanarayanan-4, Angela Bermúdez-Millán-5, and Grace Damio-6
1-IPSI, Muskie School of Public Service, University of Southern Maine, Augusta, ME 04330, USA
2-Connecticut NIH
Export Center of Excellence for Eliminating Health Disparities among Latinos, and Dept. of Nutritional Sciences,
University of Connecticut, 3624 Horsebarn Hill Road, Storrs, CT 06269-4017, USA
3-Celebration Foods Inc./
Carvel Ice Cream, 175 Capital Blvd., Rocky Hill, CT 06067-3914, USA
4-University of Connecticut, Dept. of Animal
Science, 3636 Horsebarn Hill Road, Storrs, CT 06269, USA
5-University of Connecticut, Dept. of Nutritional
Sciences, 3624 Horsebarn Hill Road, Storrs, CT 06269-4017, USA
6-Center for Community Nutrition, and
Center for Women and Children’s Health, Hispanic Health Council, Inc., 175 Main St., Hartford, CT 06106, USA
SUMMARY
Hazard Analysis and Critical Control Point (HA CCP) has been effective in identifying and
controlling foodborne hazards at different stages of the consumer food chain. In this study the
HACCP model was applied at the household level to identify sanitation and food handling ‘Critical
Control Points’ (CCPs) in the preparation of a ‘Chicken and Salad’ (CS) meal. A total of 60 Puerto
Rican women were provided spices in addition to the main ingredients such as chicken breasts (CB)
and lettuce and tomatoes (LT) to prepare CS in their home kitchens. Food and kitchen surface
samples were collected at various stages of food preparation for total and coliform counts and to
test for the presence of Listeria, Campylobacter, Salmonella genus and S. aureus. In addition, various
food-handling behaviors such as thawing methods, hygiene practices, and use of cutting boards were
observed and recorded to: (a) compare with the microbial testing results, and (b) identify CCPs in
the CS meal preparation. Based on the microbiological and observation results, the following stages
of meal preparation were identified as CCPs: (1) CB Thawing; (2) Cutting CB; (3) Hand washing
after handling CB and before handling LT, and (4) Washing LT. Of the pathogens tested, S. aureus was
present most commonly in all the food and surface samples. Five percent of LT samples or prepared
salad were found positive for Listeria genus.
Full Text Article
|
