Food Safety Interventions are Effective in Increasing Knowledge within Different Ethnic Groups

Abstract

The purpose of the study was to evaluate the most effective method to deliver food safety information to consumers. Culturally appropriate food safety tools were used to train a convenience sample (n=576). Group 1 (n=264) received food safety training using lectures and videotapes. Group 2 (n=130) received the same training as Group 1, with a hands‐on demonstration component. The Control group (n=182) received nutrition education. Knowledge was measured using a pre‐/post‐/follow up test design. Most of the participants from Group 1 were older, female, Hispanic, skilled with a 12th grade/GED education. For Group 2, participants were young, female, Black, unskilled and had 12th grade/GED education. The Control group were young, female, Hispanic, unskilled with a 12th grade/GED education. Means and SEM for pre‐/post‐/follow up test for Group 1 were 56.9±1.0, 71.2±64.0 and 64.0±1.1, respectively. For Group 2 the results were 51.3±1.4, 75.0±1.5 and 63.9±1.5, respectively. Control group results were 56.9±1.2, 58.3±1.2 and 62.0±1.3, respectively. Food safety knowledge was not significantly different between groups at pre‐test. However at post‐test, there were significant (p<0.001) differences in knowledge with Group 2 showing the greatest increase. Group 2, with mostly Black participants and similar educational background as the other groups, demonstrated greater knowledge with the hands‐on demonstrations.This study was supported by funding from the National Integrated Food Safety Initiative of the Cooperative State Research, Education, and Extension Service, of the United States Department of Agriculture No. 2003‐04270.