Food Protection Trends

Abstracts - March 2008

Raw Milk Consumption Beliefs and Practices Among New York State Dairy Producers  

Food Safety Training Requirements and Food Handlers’ Knowledge and Behaviors  

Raw Milk Consumption Beliefs and Practices Among New York State Dairy Producers

Kerry E. Kaylegian-1, Rella Moag-1, David M. Galton-2 and Kathryn J. Boor-1

1-Dept. of Food Science, Cornell University, 413 Stocking Hall, Ithaca, NY 14853, USA;
2-Dept. of Animal Science Cornell University, Ithaca, NY 14853, USA

SUMMARY
To determine attitudes and practices regarding raw milk consumption among New York State dairy farmers, a survey on milk consumption practices was mailed to 336 Cornell University dairy industry extension clientele. Of the 150 respondents, 68 (45.3%) had consumed raw milk in the previous year, while 82 (54.7%) had consumed only pasteurized milk during the same period, although 68.3% of the latter group previously had been raw milk drinkers. The primary reasons reported for consuming raw milk were taste, convenience and cost. The primary reason for not consuming raw milk was concern about the potential for contracting bacterial illnesses. Concerns linking raw milk consumption with human health problems were expressed by 38.2% of the raw milk consumers and 73.2% of the pasteurized milk consumers. The most frequently cited concern for both groups was the possibility of contracting bacterial illnesses, with infections from E. coli and Salmonella spp. specifically mentioned. Thirty-nine farms reported providing raw milk to community members outside of their own household. Of these 39 raw milk providers, 10 respondents reported consuming only commercially processed milk within their own household. Despite stated concerns regarding the potential for bacterial illnesses, raw milk consumption is a common practice among New York State farm families.

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Food Safety Training Requirements and Food Handlers’ Knowledge and Behaviors

Valerie K. Pilling-1, Laura A. Brannon-1, Carol W. Shanklin-2, Kevin R. Roberts-3, Betsy B. Barrett-3 and Amber D. Howells-3

1-Kansas State University, 492 Bluemont Hall, Manhattan, KS 66506 USA
2-Kansas State 103 Fairchild Hall, Manhattan, KS 66506
3-Kansas State 104 Justin Hall, Manhattan, KS 66506, USA

SUMMARY
Very little research has evaluated how different types of food safety training requirements in foodservice establishments affect food handlers’ performance. Foodservice employees (n = 242) from randomly selected restaurants from three Midwestern states within a 300-mile radius of the research institution completed a survey to assess their food safety knowledge and important behavioral antecedents (e.g., attitudes, intentions) related to food safety. Employees’ compliance with three important food safety behaviors (handwashing, use of thermometers, and proper handling of food and work surfaces) was observed. This study evaluated the effectiveness of two alternative food safety training requirements by comparing knowledge, behavioral antecedents, and behavioral compliance rates between two groups of food handlers: a group from restaurants in which food safety training is mandatory for all food handlers and a group from restaurants in which only shift managers must be knowledgeable about food safety. Mandating training for all food handlers was associated with improved compliance with some food safety behaviors; however, requiring that shift managers be knowledgeable about food safety appears to contribute similarly to employees’ knowledge, behavioral antecedents, and compliance with regard to the three important food safety behaviors observed.

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