Food Protection Trends - March/April 2021 - 221

TABLE 1. Characteristics of participants (n = 286) (cont.)
Variable
Camp sleep arrangement
RV
Tent

Frequency

Percentage

97
149

33.9
52.1

TABLE 2. Correct responses to food safety knowledge questions by variables

Knowledge
Time and temp.
Cross-contamination
Risky food
Groups at greatest risk
Common pathogens
Common food sources

and temperature (mean = 8.51, SD = 1.73). Respondents
could correctly indicate the best way to prevent foodborne
illnesses. Generally, respondents were aware of safe ways
to avoid cross-contamination factors, including physical
contaminants, dish washing procedures, and hand washing.
When asked about groups at greatest risk (mean = 1.10, SD
= 0.70), foodborne risk sources (mean = 1.34, SD =
0.78), and common pathogens (mean = 3.86, SD = 1.88),
respondents were least likely to answer correctly. They
also lacked knowledge regarding groups of people who are
particularly vulnerable to foodborne illnesses, sources that
increase the risk, and the most common food pathogens.
Because issues in these three categories were frequently
misunderstood by campers, these categories should be given
more attention than the other knowledge categories when
designing educational materials.
The results of knowledge scores for each one of five
knowledge categories are shown in Tables 3 through 7.
First, the findings indicate that even though respondents
knew about who should not prepare meals for others and
when to wash hands, they did not know specific ways of
practicing food safety and the correct washing procedures
for preventing cross-contamination. Second, although
respondents generally knew how to store and refrigerate
foods safely, they were less knowledgeable about storing
foods at the correct temperature to avoid time or temperature

Correct responses
No.

Percentage

207
175
168
157
131
83

72
61
59
54
46
29

abuse. Third, respondents were generally aware of situations
that may increase the risk of foodborne illnesses. Fourth,
regarding questions about the groups of people at greatest
risk for foodborne illness, about half of the respondents
properly identified which groups of people were more
susceptible to food poisoning and the types of food that
pose the greatest risk. Fifth, respondents believed that any
foods being prepared at a campsite needed to be cooked
thoroughly. However, relatively few respondents could
identify foods associated with specific types of bacteria.
Food safety knowledge and gender
Food safety knowledge differed by gender (Table 8).
Men (n = 87) and women (n = 175) differed significantly
in their knowledge of food safety during camping (t (260)
= −2.95, P < 0.01). In general, female campers were more
knowledgeable (21.43 ± 4.13) than male campers (19.86
± 3.89). Women more often identified groups of people who
are more likely to be affected by foodborne illnesses.
Food safety knowledge and previous training
Previous food safety training experience had a significant
effect on levels of food safety knowledge (t (243) = 2.46,
P < 0.05) (Table 8). Respondents' level of knowledge related
to food safety while camping was impacted by previous
training experience. If food safety training for campers were

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