Identifying Food Safety Risks for Minority Racial/Ethnic Consumers

Introduction: Consumers represent the last line of defense against foodborne illness and it is estimated that a significant percentage of foodborne illnesses are caused by improper handling by consumers.  Surveys have been an important tool to evaluate food safety knowledge and behaviors, but minority groups often lack representation among the entire sampling frame.  These groups have distinct food cultures that may represent unique food safety risks, but remain unidentified due to small sample sizes or food handling questions which are not culturally relevant.

Purpose: This study attempted to identify potential food handling practices unique to cultural practices.  A comparable proportion of Caucasian, African American, Asian, and Hispanic consumers were surveyed regarding their current food handling knowledge, practices, and food consumption patterns.

Methods: Phone surveys were administered in English, Spanish and Chinese, targeting primary meal preparers residing in Philadelphia, Pennsylvania, in the fall of 2011.  The survey was based on the 2006 FDA and FSIS Consumer Food Safety survey with the addition of culturally themed questions derived from recent focus groups held with the target populations.  Non-parametric survey analysis used SPSS 19.0.0.

Results: A total of 428 surveys were completed (25.5% Hispanic, 25.1% Caucasian, 24.8% African America, and 24.6% Asian).  Caucasians were significantly (P > 0.05) less likely to purchase eggs at room temperature and purchase live poultry, compared to all minority groups.  Minority consumers were more likely to (P > 0.05) prepare offals and body parts (chitlins, kidney, chicken liver, headcheese, chicken giblets, pork skin, feet, snout), not use a meat thermometer, and leave whole poultry in the oven overnight to cook compared to Caucasians.

Significance: The survey identified unique handling practices among minority groups, which may present an increased risk for foodborne illness.  These groups may benefit from food safety education that is culturally appropriate, based on language and cultural food differences.