Food Protection Trends - May/June 2018 - 187
(IFAS) (6). The typical curriculum of Florida's MG training
includes a wide variety of topics related to horticulture, such
as plant nutrition, plant pathology, cultivation methods,
soil management, and pesticide management (6). After the
participants complete their training courses, they volunteer
to work with the County Extension Offices by serving in
various capacities, e.g., in school or community gardens.
Currently, 56 of the 67 counties in Florida have active
training programs, with an average of 66 active volunteers
in each county. Florida MG volunteers have contributed
significantly to the agriculture and economy of the state of
Florida (6).
Food safety is a complex discipline that scientifically
guides appropriate food production, handling, processing
and storage to minimize and/or eliminate contaminants
(biological, chemical or physical) and prevent foodborne
illness at each step from production to consumption (9,
21, 22). However, for the general consumer population of
the U.S., one of the most well-known food safety sources
is from FightBac!®, which focuses on the simple core
principles of food safety guidelines: the Clean, Separate,
Cook and Chill concepts (5). The principle of "clean"
primarily refers to removing visible soil and debris on hands
and kitchen utensils by washing with hot soapy water (an
action that contributes to reducing the numbers of some
harmful bacteria) (5). The principle of "separate" refers to
preventing cross-contamination, which particularly occurs
when one handles raw meat and then prepares vegetables
or fruits, using the same cutting board and knife without
cleaning (5, 9). Foods are not properly cooked until the
internal temperature is high enough to kill or inactivate
potentially dangerous bacteria; thus, a food thermometer is
recommended to ensure that meat products are fully cooked.
The principles of "chill" refer to the need to package hot
leftovers first into shallow containers for quicker cooling and
then refrigerate them within two hours. Refrigerating foods
at or below 40°F is effective in slowing (but not stopping) the
growth of microorganisms. The temperature danger zone can
be avoided efficiently by keeping an appliance thermometer
in the refrigerator to monitor actual temperatures. Frozen
meat, poultry, and seafood should be defrosted and/or
marinated in the refrigerator, instead of at room temperature.
If immediate thawing is needed, one should defrost the meat
in the microwave or seal the food in an airtight package and
submerge it in cold water, which should be changed every 30
minutes (5, 9).
Foodborne illness refers to disease transmitted to
people by food. The five most common risk factors
for foodborne illness include poor personal health and
hygiene, purchasing food from unsafe sources, using dirty
or contaminated utensils and equipment, inadequate
cooking, and improper holding/storage of foods (3, 5,
9). Certain populations are at higher risk of foodborne
illness: infants and preschool-aged children, pregnant and
lactating women, seniors, and people with compromised
immune systems (5, 9).
Certain MG training programs in the U.S. include food
safety information in food safety fact sheets that focus
on decreasing the risk of contamination during both the
planting phase and the harvesting/handling phase (4, 10,
12, 13, 14, 15, 16, 17, 18). The fact sheets do not address
critical food safety guidelines in meal preparation (e.g.,
utensil cleaning and safe minimum cooking temperatures),
but MG volunteers often help with meal preparation. The
Florida Master Gardener program does not include food
safety training along with its horticultural training. Therefore,
evidence-based research is needed to determine whether
it is necessary to include food safety training in the Florida
MG program, since Florida MG volunteers are occasionally
involved in meal preparation for fundraising purposes,
although they are more likely to offer help with gardens,
plant sales, and landscaping. Lack of sufficient food safety
training could raise the risk of foodborne illness among the
targeted populations. Moreover, there is little data regarding
MG volunteers' knowledge about and daily adherence to
food safety guidelines, even among MG programs that have
included food safety training.
Research objectives and hypothesis
The objective of this study was to evaluate Florida Master
Gardener volunteers' food safety knowledge and practice. We
hypothesized that less than 50% of Florida MG volunteers
have accurate knowledge of the food safety guidelines and
adhere strictly to food safety guidelines. Drawing upon
methods used in the U.S. Food and Drug Administration
(FDA) Food Safety Survey, the present study also evaluated
the Florida MG volunteers' attitudes toward pesticide
and antibiotic residues. Similarly, we hypothesized that
Florida MG volunteers would not perceive pesticide or
antibiotic residues as food safety problems. The study was
approved by the University of Florida Internal Review Board
(IRB201601233) on July 12, 2016 as exempt.
METHOD
Target population
The target population of the present study was all currently
active Florida MG volunteers, not including MG trainees and
gold-badged, retired MGs. As a result, 4005 MG volunteers
were recruited for this study. A minimum sample size of 375
completed responses was required to obtain ± 5% sampling
error, 95% confidence level and variability of 0.5 (8).
Survey instrument development
The food safety question items for the survey instrument
used were taken from three reliable and reputable sources:
(1) the Consumer Knowledge of Home Food Safety
Practice Survey, conducted by the Academy of Nutrition
and Dietetics (AND) in 2011 (1); (2) the Food & Health
May/June Food Protection Trends
187
Table of Contents for the Digital Edition of Food Protection Trends - May/June 2018
Small- and Medium-Scale New England Produce Growers’ Knowledge, Attitudes and Implementation of on-Farm Food Safety Practices
Prevalence and Conditions of Mechanical Tenderization and Enhancement of Beef at Independent and Minor Chain Meat Retailers in North Carolina
Serogroup Variation With Use of Immunomagnetic Separation to Detect and Isolate Shiga Toxin-Producing Escherichia Coli O157 and the Big Six Non-O157
Florida Master Gardeners’ Knowledge and Adherence to Food Safety Guidelines
Beyond the Bio Randy Phebus
Pdg Highlight the Food Fraud
IAFP 2018 Special Section
General Interest Paper Meeting Report: Microbiomes in Food Safety, Food Quality, and Human Health
Iafp's Food Safety Innovation Award
Industry Products
Coming Events
Food Protection Trends - May/June 2018 - Cover1
Food Protection Trends - May/June 2018 - Cover2
Food Protection Trends - May/June 2018 - 149
Food Protection Trends - May/June 2018 - 150
Food Protection Trends - May/June 2018 - 151
Food Protection Trends - May/June 2018 - 152
Food Protection Trends - May/June 2018 - 153
Food Protection Trends - May/June 2018 - 154
Food Protection Trends - May/June 2018 - 155
Food Protection Trends - May/June 2018 - Small- and Medium-Scale New England Produce Growers’ Knowledge, Attitudes and Implementation of on-Farm Food Safety Practices
Food Protection Trends - May/June 2018 - 157
Food Protection Trends - May/June 2018 - 158
Food Protection Trends - May/June 2018 - 159
Food Protection Trends - May/June 2018 - 160
Food Protection Trends - May/June 2018 - 161
Food Protection Trends - May/June 2018 - 162
Food Protection Trends - May/June 2018 - 163
Food Protection Trends - May/June 2018 - 164
Food Protection Trends - May/June 2018 - 165
Food Protection Trends - May/June 2018 - 166
Food Protection Trends - May/June 2018 - 167
Food Protection Trends - May/June 2018 - 168
Food Protection Trends - May/June 2018 - 169
Food Protection Trends - May/June 2018 - 170
Food Protection Trends - May/June 2018 - Prevalence and Conditions of Mechanical Tenderization and Enhancement of Beef at Independent and Minor Chain Meat Retailers in North Carolina
Food Protection Trends - May/June 2018 - 172
Food Protection Trends - May/June 2018 - 173
Food Protection Trends - May/June 2018 - 174
Food Protection Trends - May/June 2018 - 175
Food Protection Trends - May/June 2018 - 176
Food Protection Trends - May/June 2018 - 177
Food Protection Trends - May/June 2018 - Serogroup Variation With Use of Immunomagnetic Separation to Detect and Isolate Shiga Toxin-Producing Escherichia Coli O157 and the Big Six Non-O157
Food Protection Trends - May/June 2018 - 179
Food Protection Trends - May/June 2018 - 180
Food Protection Trends - May/June 2018 - 181
Food Protection Trends - May/June 2018 - 182
Food Protection Trends - May/June 2018 - 183
Food Protection Trends - May/June 2018 - 184
Food Protection Trends - May/June 2018 - 185
Food Protection Trends - May/June 2018 - Florida Master Gardeners’ Knowledge and Adherence to Food Safety Guidelines
Food Protection Trends - May/June 2018 - 187
Food Protection Trends - May/June 2018 - 188
Food Protection Trends - May/June 2018 - 189
Food Protection Trends - May/June 2018 - 190
Food Protection Trends - May/June 2018 - 191
Food Protection Trends - May/June 2018 - 192
Food Protection Trends - May/June 2018 - 193
Food Protection Trends - May/June 2018 - Beyond the Bio Randy Phebus
Food Protection Trends - May/June 2018 - 195
Food Protection Trends - May/June 2018 - 196
Food Protection Trends - May/June 2018 - Pdg Highlight the Food Fraud
Food Protection Trends - May/June 2018 - 198
Food Protection Trends - May/June 2018 - 199
Food Protection Trends - May/June 2018 - 200
Food Protection Trends - May/June 2018 - 201
Food Protection Trends - May/June 2018 - 202
Food Protection Trends - May/June 2018 - 203
Food Protection Trends - May/June 2018 - 204
Food Protection Trends - May/June 2018 - 205
Food Protection Trends - May/June 2018 - 206
Food Protection Trends - May/June 2018 - 207
Food Protection Trends - May/June 2018 - 208
Food Protection Trends - May/June 2018 - 209
Food Protection Trends - May/June 2018 - 210
Food Protection Trends - May/June 2018 - 211
Food Protection Trends - May/June 2018 - 212
Food Protection Trends - May/June 2018 - 213
Food Protection Trends - May/June 2018 - 214
Food Protection Trends - May/June 2018 - IAFP 2018 Special Section
Food Protection Trends - May/June 2018 - 216
Food Protection Trends - May/June 2018 - 217
Food Protection Trends - May/June 2018 - 218
Food Protection Trends - May/June 2018 - 219
Food Protection Trends - May/June 2018 - 220
Food Protection Trends - May/June 2018 - 221
Food Protection Trends - May/June 2018 - 222
Food Protection Trends - May/June 2018 - 223
Food Protection Trends - May/June 2018 - 224
Food Protection Trends - May/June 2018 - 225
Food Protection Trends - May/June 2018 - General Interest Paper Meeting Report: Microbiomes in Food Safety, Food Quality, and Human Health
Food Protection Trends - May/June 2018 - 227
Food Protection Trends - May/June 2018 - 228
Food Protection Trends - May/June 2018 - 229
Food Protection Trends - May/June 2018 - 230
Food Protection Trends - May/June 2018 - 231
Food Protection Trends - May/June 2018 - Iafp's Food Safety Innovation Award
Food Protection Trends - May/June 2018 - 233
Food Protection Trends - May/June 2018 - 234
Food Protection Trends - May/June 2018 - 235
Food Protection Trends - May/June 2018 - Industry Products
Food Protection Trends - May/June 2018 - 237
Food Protection Trends - May/June 2018 - 238
Food Protection Trends - May/June 2018 - 239
Food Protection Trends - May/June 2018 - 240
Food Protection Trends - May/June 2018 - 241
Food Protection Trends - May/June 2018 - Coming Events
Food Protection Trends - May/June 2018 - Cover3
Food Protection Trends - May/June 2018 - Cover4
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