Purpose: To inform the design of a targeted educational intervention, this study determined food safety knowledge gaps related to food handling and meat preparation and food safety in general.
Methods: Five focus groups were conducted including a total of 34 African-American City of Chicago Department of Public Health Clinic clients. Questions on food safety knowledge gaps and behaviors were discussed and a knowledge survey was administered. Focus groups were audio-taped and the information was transcribed and analyzed allowing for the determination of key food safety knowledge gaps and behaviors.
Results: Twenty-six percent (26) of participants were female. Food safety knowledge gaps among focus group discussion participants indicated participants were less concerned with foodborne illness risk at home compared to getting ill from food prepared outside the home. Usage of a meat thermometer to ensure doneness of meat instead of utilizing visual cues of doneness only became a concern when preparing food for others outside the home. Only 6% (2) owned a meat thermometer. Twenty-six percent (9) reported it was acceptable to defrost frozen meat on the kitchen counter. Hand washing was emphasized before cooking rather than as a cross contamination preventative measure.
Significance: These results revealed important issues to emphasize in educational material targeted to low socioeconomic African-Americans. A photonovella incorporating these issues has been created and is currently undergoing testing in this population for efficacy at educating and changing related food safety behavior.