title: Prevalence of high-risk food consumption and food-handling practices among adults: a multistate survey, 1996 to 1997. The Foodnet Working Group.
abstract: Risk factors for foodborne diseases include consumption of high-risk foods and unsanitary food-handling practices; however, little is known about the prevalence of these risk factors in the general population. A survey was done in five FoodNet sites (California, Connecticut, Georgia, Minnesota, Oregon) to determine the prevalence of these risk factors in the population. A total of 7,493 adults were interviewed by telephone between 1 July 1996 and 30 June 1997. Results showed that 1.5% drank raw milk, 1.9% ate raw shellfish, 18% ate runny egg, 30% preferred pink hamburger, 93% said they almost always washed their cutting board after cutting raw chicken, and 93% said they almost always washed their hands after handling raw meat or poultry, during 5 days before interview. The results differed by state and demographic group. Consumption of raw shellfish (3.2%) and undercooked hamburger (43%) were more common in Connecticut than other states. Raw milk consumption was more common among people who lived on a farm (8.6%) compared with people who lived in a city or urban area (1.1%). Preference for undercooked hamburger was more common among men (35%), young adults (18 to 25 years, 33%), people with college education (38%), and among people with household income of more than $100,000/year (49%). African-Americans were less likely to prefer undercooked hamburger compared to other racial groups (10% versus 30%). Young adults compared to older adults were less likely to wash their hands after handling raw chicken (88% versus 95%), and men washed their hands less often than women (89% versus 97%). Although there were statistical differences between demographic groups, they are insufficient to warrant targeted educational programs.
authors.affiliation: Department of Human Services, Oregon Health Division, Portland 97232, USA. beletshachew.shiferaw@state.or.us
authors.forename: B
authors.initials: B
authors.lastname: Shiferaw
authors.forename: S
authors.initials: S
authors.lastname: Yang
authors.forename: P
authors.initials: P
authors.lastname: Cieslak
authors.forename: D
authors.initials: D
authors.lastname: Vugia
authors.forename: R
authors.initials: R
authors.lastname: Marcus
authors.forename: J
authors.initials: J
authors.lastname: Koehler
authors.forename: V
authors.initials: V
authors.lastname: Deneen
authors.forename: F
authors.initials: F
authors.lastname: Angulo
mesh_terms: D000328:Adult; D000818:Animals; D002140:California / Q000453:epidemiology; D002417:Cattle; D002645:Chickens; D003237:Connecticut / Q000453:epidemiology; D003625:Data Collection; D004531:Eggs; D005247:Feeding Behavior; D005260:Female; D005511:Food Handling / Q000706:statistics & numerical data*; D005516:Food Microbiology; D005845:Georgia / Q000453:epidemiology; D006235:Hand Disinfection; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007407:Interviews as Topic; D008297:Male; D008461:Meat Products; D008892:Milk; D008910:Minnesota / Q000453:epidemiology; D009922:Oregon / Q000453:epidemiology; D012307:Risk Factors; D012737:Sex Factors; D012758:Shellfish; D012959:Socioeconomic Factors