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Food Safety Instruction Improves Knowledge and Behavior Risk and Protection Factors for Foodborne Illnesses in Pregnant Populations

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Abstract

Objective This study compared knowledge and food-handling behavior after pathogen-specific (experimental treatment) versus basic food safety instruction (active control) presented during nutrition education classes for low-income English- and Spanish-language pregnant women. Methods Subjects (n = 550) were randomly assigned to treatment groups in two different locations in the United States. Food safety instruction was part of an 8-lesson curriculum. Food safety knowledge and behavior were measured pre/post intervention. Descriptive data were analyzed by Chi-Square or ANOVA; changes after intervention were analyzed by regression analysis. Results Knowledge improved after intervention in the pathogen-specific treatment group compared to active control, especially among Spanish-language women. Behavior change after intervention for the pathogen-specific treatment group improved for thermometer usage, refrigeration and consumption of foods at high risk for safety; however, all other improvements in behavior were accounted for by intervention regardless of treatment group. As expected, higher pre-instruction behavioral competency limited potential gain in behavior post-instruction due to a ceiling effect. This effect was more dominant among English-language women. Improvements were also linked to formal education completed, a partner at home, and other children in the home. Conclusions for Practice This study demonstrated that pathogen-specific food safety instruction leads to enhance knowledge and food handling behaviors that may improve the public health of pregnant women and their unborn children, especially among Spanish-language women. More importantly, food safety instruction, even at the most basic level, benefited pregnant women’s food safety knowledge and food-handling behavior after intervention.

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Acknowledgements

Funding for this study was received from the US Department of Agriculture, National Integrative Food Safety Initiative, Grant # 2006-51110-03663. Staff and educators from Ohio included: Pat Riedier, Teresa Bass, Nora Hesse, Karen Colonia-Able, Maria Carmen Lambia, Joyce McDowell, and Janet Buffer. Staff and educators from Colorado included: Lois Illick, Ruth Inglis-Widrick, Donna Liess, Joel Lindau, Kathryn McGirr, Mary Schroeder, Claudia Tutt, Elaine Estrada, and Mary Sitzman, Yvette Valdez, Charlene Truijillo, Monica Socarro, Roberta Blakeman, and Stella Vigil.

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Authors and Affiliations

  1. Food Science and Human Nutrition, Colorado State University, Fort Collins, CO, 80523-1571, USA

    Patricia Kendall & Susan Baker

  2. Department of Human Sciences, The Ohio State University, 1787 Neil Avenue, Columbus, OH, 43210, USA

    Robert Scharff

  3. Food Animal Health Research Program, Ohio Agricultural Research and Development Center, The Ohio State University, 1680 Madison Ave, Wooster, OH, 44691, USA

    Jeffrey LeJeune & Lydia Medeiros

  4. Animal Sciences, Colorado State University, Fort Collins, CO, 80523-1171, USA

    John Sofos

Authors
  1. Patricia Kendall
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  2. Robert Scharff
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  3. Susan Baker
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  4. Jeffrey LeJeune
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  5. John Sofos
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  6. Lydia Medeiros
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Correspondence to Patricia Kendall.

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Kendall, P., Scharff, R., Baker, S. et al. Food Safety Instruction Improves Knowledge and Behavior Risk and Protection Factors for Foodborne Illnesses in Pregnant Populations. Matern Child Health J 21, 1686–1698 (2017). https://doi.org/10.1007/s10995-017-2291-2

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  • DOI: https://doi.org/10.1007/s10995-017-2291-2

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