5167.0 Consumer/Retail Food Safety Issues

Wednesday, November 7, 2007: 2:30 PM
The purpose of this session is to present current information about food safety practices of the American population, factors associated with the safety of food preparation practices, and characteristics of effective food safety education. Information will be presented about specific foods, including meat and chicken, fish, eggs, fresh produce, and infant formula. Information about produce includes both consumer and grower perspectives.
Session Objectives: 1. Describe the importance of food safety practices for pregnant women, infants, and home cooks. 2. Describe food safety practices of consumers who prepare meat, chicken, fish, eggs, and fresh produce and of mothers who prepare infant formula. 3. Recognize the association between safe food handling knowledge, perceptions, and practices. 4. Identify effective food safety education media and messages. 5. Identify risk factors of produce contamination in farms and packing sheds.

2:51 PM
How do U.S. consumers handle precut bagged lettuce?
Chung-Tung Jordan Lin, PhD and Linda Verrill, PhD
3:04 PM
Infant formula use education and safety
Judith Labiner-Wolfe, PhD, Sara B. Fein, PhD and Katherine Shealy, MPH, IBCLC, RLC
3:17 PM
Lessons learned: Development and evaluation of an interactive computer food safety education program for Women, Infants, and Children (WIC) Program clients, Miami, Florida
Mary Jo Trepka, MD, MSPH, Frederick L. Newman, PhD, Karen J. Matthew, Evelyn P. Davila, MPH, Zisca R. Dixon, PhD and Fatma G. Huffman, PhD

See individual abstracts for presenting author's disclosure statement and author's information.

Organized by: Food and Nutrition
Endorsed by: Women's Caucus, Maternal and Child Health

CE Credits: CME, Health Education (CHES), Nursing

See more of: Food and Nutrition