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given on the Food Network could be improved. Researchers made notes of other positive or negative behaviors. Emeril Lagasse displayed the most of both; however, most of Lagasse’s negative marks came from a show entitled “Tartare,” which is traditionally raw food. In this show, the host served raw beef, egg, oysters, salmon, and tuna, yet the only safety message he presented was about purchasing the beef from a reputable source. Food pathogens can cause serious illness, and foods from animal and fish sources are frequently contaminated, and yet thorough cooking is the only way to control the pathogens (7). Lagasse should have warned the viewers about the risks associated with consuming raw meat, fish, and eggs. The researchers realize that because of time constraints, not all food safety steps can be displayed or discussed on television; our point is that television food shows need to show these safe habits more often than they currently do. As Griffith et al. point out (4), fewer high schools teach students how to cook, and many people would rather learn via television, which means that if large numbers of Americans are learning how to cook by watching the Food Network, they are probably not learning all the necessary steps to prevent foodborne illness. It is not practical for the host to stop and wash hands or dishes several times in one 30-minute show; however, food safety information can be presented through graphics or “pop-ups” that explain the necessary precautions to prevent foodborne illness. Existing shows could be modified with graphics, reminding the viewers to wash their hands, refrigerate perishables, use a meat thermometer, or follow other food safety measures. For future shows, the hosts could add food safety discussions to their banter or make comments such as, “I already washed my vegetables,” “I’m going to wash my hands during the break,” “You should always use a thermometer when preparing meat,” or “Never use the same cutting board for meats and vegetables without thoroughly washing it in between.” Additionally, the Food Network’s Web site could include a section for food safety to further educate the consumer. In the months since the research was conducted, other shows have premiered on the Food Network and have gained in popularity. In addition, several other cooking shows on television on other networks could be studied and compared to the Food Network. Follow-up research in a year or two could also be conducted to see if any improvements in food safety practices have been made on the shows that were the subjects of this research. REFERENCES 1. Anonymous. 11 July 2006. BS TV viewing rates not known.The Daily Yomiuri, pg. 3. 2. Anonymous. July 2006. Changing channels: SeaPak marketing campaign embraces cable leader Food Network, creating an integrated TV and website promotion to ‘make shrimp easier.’ Frozen Food Age, 54:32. 3. Bruhn, C.M. 1997. Consumer concerns: Motivating to action. Emerg. Infect. Dis. 4:511–515. 4. Griffith, C. J., K. A. Mathias, Price, & P. E. Price. 1994. The mass media and food hygiene education. Brit. Food J. 96:16–21. 5. Lauria, P. 8 October 2006. Vital vittles: Food Network cooks up higher revs, ratings. The New York Post. 33. Available at: http://www. nypost.com/seven/10082006/business/vital_vittles_business_peter_lauria.ht. 6. Mathiasen, L. A., B. J. Chapman, B. J. LaCroix, and D. A. Powell. 2004. Spot the mistake: Television cooking shows as a source of food safety information. Food Prot. Trends 24: 328–334. 7. Medeiros, L. C., V. N. Hillers, P. A. Kendall, and A. Mason. 2001. Food safety education: What should we be teaching to consumers? J. Nutr. Ed. 33:108–113. 8. Partnership for Food Safety Education. 2006. FightBAC! Keep food safe from bacteria. Accessed 1 December, 2007 from http://www. fightbac.org/. 9. Redmond, E. C., and C. J. Griffith. 2005. Consumer perceptions of food safety education sources: Implications for effective strategy development. Brit. Food J. 107:467–483. 10. Umstead, R. T. 2006, October 2. Cable: A summer place; record Q3 nabs 61 share for ad-supported nets. Multichannel News. 9. 11. World Health Organization. 2002. January. Food safety and foodborne illness (WHO Fact Sheet No. 237). Geneva, Switzerland. Available at: http://www.who.int/mediacentre/ factsheets/fs237/en. 20 FOOD PROTECTION TRENDS | JANUARY 2009

http://www.nypost.com/seven/10082006/business/vital_vittles_business_peter_lauria.ht http://www.nypost.com/seven/10082006/business/vital_vittles_business_peter_lauria.ht http://www.nypost.com/seven/10082006/business/vital_vittles_business_peter_lauria.ht http://www.nypost.com/seven/10082006/business/vital_vittles_business_peter_lauria.ht http://www.fightbac.org/ http://www.fightbac.org/ http://www.who.int/mediacentre/factsheets/fs237/en

Food Protection Trends - January 2009

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