Background: Contaminated meats and eggs have been implicated as a major source of foodborne bacterial and parasitic disease. In recent years, several significant food safety technologies have been approved for commercial use: irradiation of meats and pasteurization of shell eggs. Widespread use could significantly reduce the occurrence of Shiga toxin-producing Eschericia coli infections, salmonellosis, campylobacteriosis, listeriosis and toxoplasmosis. In preparation for a public health initiative to promote their use, a survey was undertaken to determine the extent to which these technologies are currently being used in Connecticut. Methods: A standardized questionnaire was developed to assess the knowledge and attitudes toward use of irradiated meats and pasteurized eggs and the extent to which they are currently being purchased and used. The surveys were mailed in February 2001 to the food services of all universities and acute-care hospitals and a representative sampling of long-term care facilities, restaurants and retail stores in Connecticut. Follow-up phone calls were made to a sample of non-responders. Results: Data will be analyzed by facility type and size to determine knowledge about and attitudes toward purchase and use of irradiated meats and pasteurized eggs. The frequency of purchase of irradiated hamburger and poultry and pasteurized eggs will also be determined and stratified by knowledge and attitudes. Conclusions: Making use of food safety technologies is critical to further reduction in occurrence of foodborne diseases. Understanding the knowledge, attitudes, and current practices regarding irradiated meats and pasteurized eggs is an important step in increasing the utilization of such technologies.
Learning Objectives: Participants of the session will: 1. Understand the knowledge, attitudes and current practices of facilities regarding irradiated meats and pasteurized eggs in Connecticut. 2. Assess perceptions towards irradiated meats and pasteurized eggs, which is an important step in increasing the utilization of such technologies. 3. Learn the extent to which food safety technologies are being used in Connecticut. 4. Realize future steps and implications for food safety and the reduction of foodborne disease.
Keywords: Food Irradiation, Food Safety
Presenting author's disclosure statement:
Organization/institution whose products or services will be discussed: None
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.