Bermúdez-Millán Angela, Pérez-Escamilla Rafael, Damio Grace, González Anir, Segura-Pérez Sofia
Hispanic Health Council, Inc., 175 Main Street, Hartford, Connecticut 06106, USA.
J Food Prot. 2004 Mar;67(3):512-6. doi: 10.4315/0362-028x-67.3.512.
Household food safety education is needed to minimize the risk of exposure to foodborne pathogens. The Latino population in the United States is growing at a fast rate and has become the largest minority group in this country. However, little research has been done to identify the food safety behavioral risks faced by Puerto Ricans. Ten in-depth household observations and a quantitative survey on food safety knowledge, attitudes, and behaviors (n = 100) were conducted to understand food-handling techniques among Puerto Rican caretakers of young children. This was followed by two focus groups (n = 12) to further characterize food safety knowledge, attitudes, and behaviors and the proper media channels for the delivery of food safety education. Even though 97% of survey participants reported washing their hands with soap and water before preparing foods, only 1 of the 10 participants in the household observations actually did it. About 60% of the household participants washed the cutting boards with soap and water compared with 89% of survey participants who claimed to do it. In the survey, 5% reported to know the meaning of cross-contamination, and 71% (n = 80) to use the same cutting board for meats and vegetables. Overall, 96% of survey participants did not use a thermometer to check if meats were cooked properly and only 10% defrosted their meats in the refrigerator. Statistically significant relationships (P < 0.05) were found between speaking English and knowing the meaning of cross-contamination and how to use a meat thermometer. Employed individuals and those with higher education were also more likely to be familiar with the term pasteurization. These results fully justify the delivery of culturally appropriate food safety education in this community.
需要进行家庭食品安全教育，以尽量降低接触食源性病原体的风险。美国的拉丁裔人口正在快速增长，已成为该国最大的少数族裔群体。然而，针对波多黎各人群面临的食品安全行为风险，开展的研究很少。我们进行了十次深入的家庭观察，并对食品安全知识、态度和行为进行了定量调查（n = 100），以了解波多黎各幼儿看护者的食品处理技术。随后进行了两个焦点小组讨论（n = 12），以进一步描述食品安全知识、态度和行为，以及传播食品安全教育的合适媒体渠道。尽管97%的调查参与者报告在准备食物前用肥皂和水洗手，但在家庭观察中的10名参与者中只有1人实际这样做了。约60%的家庭参与者用肥皂和水清洗案板，而声称这样做的调查参与者为89%。在调查中，5%的人报告知道交叉污染的含义，71%（n = 80）的人在处理肉类和蔬菜时使用同一案板。总体而言，96%的调查参与者没有使用温度计检查肉类是否煮熟，只有10%的人在冰箱中解冻肉类。在说英语与了解交叉污染的含义以及如何使用肉类温度计之间发现了具有统计学意义的关系（P < 0.05）。就业人员和受过高等教育的人也更有可能熟悉巴氏杀菌这个术语。这些结果充分证明了在这个社区开展符合文化背景的食品安全教育的合理性。
