Food Protection Trends - January 2009 - 18

FIGURE 1. Frequency of observed coded categories Researchers used a deductive approach by placing food handling practices into a set of pre-determined categories based upon the five critical food handling behaviors set forth by PFSE (8): personal hygiene, cook food adequately, avoid cross contamination, keep foods at safe temperatures, and avoid unsafe food. Researchers used the same 17 sub-categories as Mathiasen et al. (6). A “checklist” was created for researchers to use to mark positive or negative behaviors while watching the shows. Before analyzing the data, the instrument was reviewed by a food sciences department at a southern university to verify accuracy and completeness. food microbiologist to recognize proper techniques and improper food handling behaviors. They were trained by watching shows that were not part of the sample and by reviewing food handling behaviors to watch for. To determine inter-rater agreement, the panel members independently watched three shows that were not part of the sample. When, the panelists came together, they found 95% consistency. The panel members watched the sample programs independently, after which the panelists came together to discuss the few discrepancies and achieve consensus. sodes of The Essence of Emeril, nine episodes of both Everyday Italian and Paula’s Home Cooking, and 10 episodes of Semi Homemade Cooking with Sandra Lee. Data analysis Following the recommendations of Mathiasen et al. (6), the three trained experts who coded the data were made aware of the fact that many necessary meal preparation steps and food safety measures had been completed before the show. The shows were coded independently by the panel members. When panelists observed a positive or negative food safety practice, they marked the appropriate box of the checklist and made any needed notes. When discrepancies in coding decisions were found, the panel members reviewed the show and worked as a group to achieve consensus. Once coding was complete on all shows, frequencies of each category were coded and trends were noted. As the researchers analyzed each episode, they were looking for any food safety themes that should have been addressed that were not included in Data collection From May 16 to May 30, 2007, the lead researcher recorded 49 different programs that aired on the Food Network; each episode was 30 minutes in length. The goal was to record 10 episodes of five different programs for a total of 50 shows; however, because of a malfunction of the digital video recorder, not all the desired episodes were recorded. Researchers coded 10 episodes of 30 Minute Meals, 11 epi- Panel training A trained panel of three individuals with expertise in food safety microbiology and communications was assembled to determine the food safety practices and to complete the instrumentation. All three researchers have been involved in food safety research to varying degrees in the past. The panel was trained by a 18 FOOD PROTECTION TRENDS | JANUARY 2009

Food Protection Trends - January 2009

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