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1 Preview Webinar for BAC Fighters! Tuesday, April 18, 2017 We are very glad you are with us! PFSE develops and promotes effective education programs to reduce foodborne illness risk for consumers. We are a non-profit organization that relies on grants and donations. 1

2 Learning Objectives Today Attendees will be able to: Access the research-based Don t Wing It campaign to promote disease prevention with community partners and stakeholders. Apply knowledge of safe poultry handling and the causes of cross-contamination in food preparation. Provide consumers with advice on safe poultry handling to reduce risk of foodborne illness. Our Speakers: Sandria Godwin, Ph.D., R.D., L.D.N. College of Agriculture, Human and Natural Sciences Tennessee State University, Nashville, TN Shelley Feist, Executive Director Partnership for Food Safety Education Moderator Mary Saucier Choate, M.S., R.D.N., L.D.N. PFSE Manager, Outreach & Stakeholder Engagement 2

3 CEUs! One hour CEU available from CDR and NEHA Get Your CEU Certificate: 4 easy ways Now! Download the certificate from the sidebar In follow-up you will receive after webinar In weekly e-card for BAC Fighters At fightbac.org under Events tab -- Recorded Webinars To ask a question, please use the question box on the right of the screen. After webinar, you will receive a brief survey. Please fill it out. Help us improve! 3

4 Poll Question #1 Do you currently educate consumers on in-home safe handling of poultry? Poll Question #2 Do you provide consumer guidance about how to shop for poultry safely? 4

5 Presenter Shelley Feist Executive Director Partnership for Food Safety What is Don t Wing It? A campaign to support consumers to safely handle raw poultry! Don t Touch and Check Temp *Don t Wing It is based on research supported by USDA/NIFA Grant No , Development and Evaluation of Science-Based Messages to Improve Consumers Storage, Handling and Preparation of Poultry and Poultry Products. Participating institutions: Tennessee State University, Kansas State University and RTI International. Dr. Sandria Godwin, Project Director. 5

6 Poll Question #3 Of these pathogens, choose the two you believe have been found in >20% of raw chicken parts: Source: What is so Important about Safe Handling of Poultry? In 2014 chicken was linked to 23 outbreaks and is the food category responsible for second-largest number of foodborne illnesses.* Salmonella and Campylobacter are two common germs that can cause foodborne illness. Food poisoning can start as gastroenteritis and it can also have serious long-term health effects. * Centers for Disease Control and Prevention (CDC). Surveillance for Foodborne Disease Outbreaks, United States, 2014, Annual Report. Atlanta, Georgia: US Department of Health and Human Services, CDC, Accessed 4/3/2017 6

7 Salmonella 1 million foodborne illnesses in U.S. each year 19,000 hospitalizations 380 deaths Diarrhea, fever, and abdominal cramps 12 to 72 hours after infection Campylobacter A common cause of diarrheal illness in the U.S. Diarrhea, cramping, abdominal pain, and fever within two to five days after exposure. One drop of raw poultry juice could contain enough Campylobacter to cause illness. 7

8 Important trend points related to handling of chicken Food thermometer ownership rates have remained constant and usage has slightly increased from 2006 to Most consumers rinse chicken parts or whole chickens before cooking them, even though the advice is NOT to rinse chicken before cooking. Results from 2016 Food Safety Survey (FDA-USDA) Search 2016 Food Safety Survey Contact: Amy Lando, MPP; Consumer Studies Branch; CFSAN, FDA The percent who never use a food thermometer for chicken parts decreased significantly since 2006, but remains high.* *Asked of those who have a food thermometer and prepare raw meat/chicken. Source: 2016 FDA Food Safety Survey 8

9 Most Americans report rinsing chicken parts or whole chickens/turkeys before cooking them. Source: 2016 FDA Food Safety Survey Conclusions food safety survey The 2016 FSS data support previous conclusions/implications about consumer food handling (Levy et. al., 2008; Fischer et. al., 2007; Fein et. al., 2011; Teisl et. al., 2015; Young and Waddell, 2016, etc.). Consumers have relatively high levels of confidence in their food handling behaviors and the safety of the food supply, and are not too concerned about getting a foodborne illness. Mistaken beliefs/practices Food thermometers Rinsing chicken Source: 2016 FDA Food Safety Survey 9

10 Presenter Sandria Godwin, Ph.D., R.D., L.D.N. College of Agriculture, Human and Natural Sciences Tennessee State University, Nashville, TN Project Director, Don t Wing It Research Methods Focus groups Cognitive interviews Unstructured observations Discussion groups Surveys Lab experiments Structured observations 10

11 Sample Focus Group Findings Many participants had heard that they should use the plastic bag found in the meat section, but few did so. Most younger participants said they have never seen bags in the meat section, but would use them if they were available. Some participants suggested displaying a sign with the bags so people would be more likely to notice and use them. Survey Finding: 40% of consumers do not put poultry in a separate plastic bag at the grocery store, which can lead to cross contamination. Questions Raised 1.How do consumers handle raw poultry products in the grocery store? 2.Where does cross contamination occur in the grocery store? 11

12 Grocery Store and Home Study Trained observers accompanied 150 shoppers Observed: Items touched in store Use of plastic bags Storage at home Swabbed hands, surfaces, packages Store & In-Home Observation Findings Bags were readily available in the meat section in most stores Only 25% of consumers actually used the bag Poultry juice was found on all items touched (cart handle, child, next 2-3 items handled) if not bagged before putting in grocery cart No cross contamination occurred if poultry was bagged Shoppers took poultry out of bag at home, which led to more cross-contamination 12

13 Survey Finding: 62% of consumers reported using a food thermometer when cooking whole poultry, but few when cooking pieces (26%) and ground poultry (12%) Questions Raised 1. How are consumers told to determine doneness? 2. How do they determine when their raw poultry pieces and ground poultry have finished cooking? 3. Would consumers use a food thermometer if instructions were provided in the recipe? Content Analysis of Poultry Recipes Question How do recipes tell consumers to determine doneness of chicken and turkey? 375 poultry recipes were analyzed Only 25% gave a specified temperature for doneness None told where to insert thermometer 93% gave cooking time 31% recommended a color, either outside or inside 25% recommended cook through 13

14 Consumer Cooking Observation Study 90 participants were asked to prepare the following as they would at home: Chicken breast in the oven Ground turkey patty on the stovetop Researchers recorded how participants determined when poultry was done Internal temperatures of the cooked items were recorded Conducted interviews after observation Findings Only 25% used a thermometer to test chicken for doneness 50% of temperatures were lower than recommended 14

15 Follow-up Cooking Study 120 participants were provided with recipes for: Baked Parmesan Chicken Breast Mushroom Turkey Burger Two different versions of the recipes were created With food safety instructions Without food safety instructions Conducted interviews after observation Sample Food Safety Instructions Wash your hands with soap and warm water after placing the patty into the pan. Using a spatula, tilt the patty up and insert the cooking thermometer into the side of the burger, with the tip extending into the center. If the temperature is less than 165 o F, return the patty to the pan and continue cooking until the internal temperature reaches 165 o F. If you touched the turkey when checking the temperature, wash your hands with warm soap and water. 15

16 Results: 82% increase in the percentage of people who washed hands before and during food preparation 86% increase in the percentage of people who used a thermometer to test for doneness and used it correctly. Key Messages Identified for Educational Programming Wash hands before beginning to cook and after handling raw poultry Put raw poultry in the plastic bag found in the meat section before placing in grocery cart; leave it in that bag until time to prepare Use a food thermometer to check doneness of large and small cuts of poultry Cook to 165 o F Thaw and store poultry on bottom shelf of refrigerator 16

17 Collaborators Kansas State University Edgar Chambers Delores Chambers Curtis Maughan Kadri Koppel Tennessee State University Fur-chi Chen John Ricketts Agnes Kilonzo-Nthenge Sam Nahashon RTI Sheryl Cates Kathy Kosa Presenter Shelley Feist Executive Director Partnership for Food Safety 17

18 Let s take a look at -- 18

19 Don t Touch: In Store Disinfect Your Shopping Cart Handle Use disinfectant wipes on surfaces, especially handlebar and child seat. Place Poultry in Plastic Bag Use plastic bags provided at meat counter to help avoid crosscontamination. Use Hand Sanitizer Use hand sanitizer after touching raw and packaged poultry if soap and water are not available. Don t Touch: In Store WHY? Disinfect Your Shopping Cart Handle Why: 85% of people touch the shopping cart handle directly after handling raw poultry. Place Poultry in Plastic Bag Why: Placing raw poultry in plastic bag provided at meat counter reduces risk of pathogens coming into contact with produce/other grocery items and your hands. Use Hand Sanitizer Why: Using hand sanitizer in store reduces risk of crosscontamination through touch. 19

20 Don t Touch: At Home Place in the Fridge or Freezer Keep poultry in plastic bag and place on a low shelf to prevent leakage from contaminating other foods. Why: 59% of grocery store customers stored poultry without placing in a plastic bag. This common behavior could potentially contaminate any surface poultry touches in the home. Wash Hands Before and After Handling Use warm water and soap to clean hands and surfaces that have potentially come in contact with poultry or its juices. Why: 90% of consumers cross-contaminated foods during meal preparation. Check Temp: At Home Thaw in the Fridge Keep poultry at or below 40 F when thawing. Why: Bacteria grows rapidly in the temperature danger zone between 40 F 140 F. Use a Food Thermometer Cook poultry to a safe temperature of 165 F to kill harmful bacteria. Why: 50% of consumers were likely to eat a turkey patty that was cooked at a lower-than-safe temperature when they viewed it under LED lighting 20

21 Think Before You Rinse Rinsing raw poultry can spread juices around your sink, onto your countertops, and onto ready-to-eat foods. Bacteria in raw meat and poultry can only be killed when cooked to a safe minimum internal temperature -- for poultry 165 F as measured w/ a food thermometer. fightbac.org 21

22 fightbac.org Don t Wing It Consumer Landing Page fightbac.org Don t Wing It Recipe Page 22

23 fightbac.org Don t Wing It fightbac.org Don t Wing It 23

24 BAC Fighter Page Downloads Activation Ideas BAC Fighter Science Behind the Messages Template PowerPoint for BAC Fighters Blog Post Infographic Want more science behind Don t Wing It? Download these research 1-pagers Consumer behavior when shopping for and storing poultry may result in crosscontamination. Recipe modification improves food safety practices during cooking of poultry. 24

25 Retailer Page Downloads (not full list) Activation Ideas Retailer Science Behind the Messages Circular Ad Poultry Bag Artwork Poultry Cooler Shelf Tag STORE LOGO Testing Logo test BAC Fighters September 2016 Parent Brochure focus group test Parents of Young Children February

26 BAC Fighters NEXT STEPS BROCHURE Use w/ seniors and parents/caretakers of young children Health Fairs; Community Events; Parent Groups; Schools RECIPES Use w/ any group of people who prepare poultry at home. Food safety steps built into the recipe! Plan your local Don t Wing It outreach campaign Personalize the template and send to community leaders; local food retailers; local media. Get Social Share it! Post Infographic on your Facebook page or Twitter feed Did you know that kids under 4 are nearly 5x more likely to get bacterial infections from food? #DontWingIt Retweet It! We ll be using #DontWingIt Blog it!- Share the ready-to-use blog article and put in a link to the Don t Wing It main consumer page 26

27 Stay Connected SIGN UP for Weekly s Do you receive our s? If not sign up at fightbac.org for high quality resources in your inbox each week! Tell us - How have you used Don t Wing It? mary.choate@fightbac.org about how you are reaching out to your community. Send us photos of you as you share this great info! QUESTIONS? 27

28 The Partnership for Food Safety Education thanks these Sponsoring Partners for their support: cargill.com pma.com fmi.org gmaonline.org nsf.org We thank BAC Fighter Community Connectors for their support: o Cargill o Foundation for Meat and Poultry Research o General Mills o The Hershey Company o NSF International o USDA FSIS 3M * American Frozen Food Institute * Intl Assn. for Food Protection * Land O Lakes 28

29 Appendix 1. Estimates of Foodborne Illness in the United States. Centers for Disease Control and Prevention.15July Salmonella. Centers for Disease Control and Prevention. 30 Dec Campylobacter. Centers for Disease Control and Prevention. 03 June CDC. Foodborne Diseases Active Surveillance Network (FoodNet): FoodNet Surveillance Report for 2012 (Final Report).Atlanta, Georgia: U.S. 5. Center for Food Safety and Applied Nutrition. People at Risk of Foodborne Illness - Food Safety for Older Adults. U.S. Food and Drug Administration Home Page. Center for Food Safety and Applied Nutrition. Sept Donelan, A., Chambers, D.H., Chambers, E IV, Godwin, S., and Cates, S Consumer poultry handling behaviors in the grocery store and in-home storage. Journal of Food Protection 79(4): Chen, F., Godwin,S., Stone, R., Chambers, D., Donelan, A., Chambers, E IV., and Cates, S Evaluation of chicken meat juice on hands, chicken packages, and contact surfaces during and after grocery shopping. Journal of Food Protection. 77(A): Chen, F., Godwin, S., Green, A., Chowdhury, A., and Stone, R., Microbiological evaluation of poultry product packages from grocery stores in Nashville, TN. Journal of Food Protection 78(A): Chen, F., Godwin, S., Frederick, A., Wakefield, M. and Gagula, H Survival of salmonella on the kitchen and food packages surfaces contaminated with raw meat juice. Journal of Food Protection 78(A): Maughan, C., Chambers, E IV, Godwin, S., Chambers, D., Cates, S., and Koppel, K Food handling behaviors observed in consumers when cooking poultry and eggs. Journal of Food Protection 79(4): Chicken from Farm to Table. USDA Food Safety and Inspection Service. 24 Mar : Chambers, E IV, Godwin, S. and Maughan, C Changes in lighting conditions may negatively impact perception of doneness of cooked turkey patties. Journal of Food Protection. 79(A): Kosa, K., Cates, SC., Bradley, S., Chambers, E IV. and Godwin, S Consumer handling of raw poultry products at home. Journal of Food Protection 78(1): Please fill out the evaluation survey after the webinar! We will be able to serve you better! 29

30 Acknowledgments The research discussed in this presentation was funded in part through a grant from the Agriculture and Food Research Initiative Competitive Grants Program (Grant No ) from the U.S. Department of Agriculture, National Institute of Food and Agriculture. Jeannette Thurston, Isabel Walls, and Max Teplitski Program Leaders Thank You! Remember your consumer downloads are available free at 30