Sandria Godwin

Tennessee State University | TSU · Family and Consumer Sciences

This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five categories of attributes potentially present in health promotion: title, message, graphic, slogan, and icon. Con...

Undercooked poultry is a potential source of foodborne pathogens, such as Salmonella and Campylobacter. The best way to avoid eating undercooked poultry is to use a food thermometer during cooking. However, consumers who cook poultry often use visual appearance for determining doneness, which relies on extrinsic factors, including lighting conditio...

Salmonella and Campylobacter are among the most common causes of foodborne disease in the United States. Most illnesses are associated with eating raw or undercooked poultry or cross-contamination. Young children and older adults are more susceptible to contracting foodborne illness and have serious infections compared with other age groups. We con...

Contamination on the exterior surfaces of raw poultry packages can be transmitted to hands and food contact surfaces during shopping and handling. This study compared the level of microbial contamination and prevalence of foodborne pathogens on the surfaces of raw poultry packages as related to the types of products, types of packaging, and packagi...

Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be sa...

Raw poultry products often are contaminated with Salmonella and Campylobacter, and these bacteria can be transmitted through meat juice on the packages. An observational study was conducted to assess consumer exposure to meat juice during shopping and to quantify the transmission of meat juice from poultry packages to hands and other surfaces. Nine...

Public health concerns over the emergence of antimicrobial resistant bacteria have increased recently. The purpose of this study was to investigate the prevalence of antimicrobial resistant Enterobacteriaceae in shell eggs purchased from small poultry farms and farmers' markets. A total of 504 eggs were pooled to make 252 composite samples, consist...

Raw chicken products often are contaminated with Salmonella and Campylobacter, which can be transmitted from packages to contact surfaces. Raw meat juices from these packages also provide potential media for cross-contamination. There are limited quantitative data on the levels of consumer exposure to raw meat juice during shopping for and handling...

Assessing visual characteristics of products can be difficult as they can change over time, vary in natural products, and be perceived differently due to factors such as lighting. This study examines the use of photographs, which can be problematic if they show color shifting in different lighting conditions, as a substitute for freshly prepared pr...

Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practic...

Many consumers do not practice proper food safety behaviors when preparing food in the home. Several approaches have been taken to improve food safety behaviors among consumers, but there still is a deficit in actual practice of these behaviors. The objective of this study was to assess whether the introduction of food safety instructions in recipe...

Background: Poultry, eggs, and their products represent a potential food safety hazard. Although consumer practices related to these foods have been studied in various countries, little data exists from Latin America. Objective: The objective of this pilot study was to provide initial data to characterize consumers’ purchase, storage, handling, and...

Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 °C (160 °F). The objectives of this study were...

Previous research has shown that many consumers do not follow recommended food safety practices for cooking poultry and eggs, which can lead to exposure to Salmonella and Campylobacter. Past research has been done primarily through surveys and interviews, rather than observations. The objective of this project was to determine through observations...

Background: Consumers obtain information about foodborne illness prevention from many sources, including television media. The purpose of this study was to evaluate a variety of cooking shows with celebrity chefs to understand their modeling of food safety behaviors. Methods: Cooking shows (100 episodes) were watched from 24 celebrity chefs prep...

Considerable work on consumers' food safety habits has highlighted issues associated with home food preparation. However, consumer handling of foods, such as poultry, during shopping and storage has not been noted. The objective of this study was to determine consumer behaviors during purchasing and initial storage of raw poultry to determine poten...

Older adults are more susceptible to foodborne infections than younger adults and many older adults do not follow recommended food safety practices. This study implemented the Food Safety Because You Care ! program with 88 individuals in the United States who provide nursing care to older adult patients and subsequently surveyed them. The majority...

Numerous cases and outbreaks of Salmonella infection are attributable to shell eggs each year in the United States. Safe handling and consumption of shell eggs at home can help reduce foodborne illness attributable to shell eggs. A nationally representative Web survey of 1,504 U.S. adult grocery shoppers was conducted to describe consumer handling...

Hundreds of companies market perishable meats, poultry, game, and seafood (finfish and shellfish) directly to consumers online, with delivery via carriers such as FedEx® and UPS®. While these products are shipped in containers with gel-packs or dry ice, the packages are transported, stored, and delivered by use of the same methods as those used for...

Salmonella and Campylobacter cause an estimated combined total of 1.8 million foodborne infections each year in the United States. Most cases of salmonellosis and campylobacteriosis are associated with eating raw or undercooked poultry or with cross-contamination. Between 1998 and 2008, 20% of Salmonella and 16% of Campylobacter foodborne disease o...

To understand consumers' food safety attitudes, knowledge, and practices regarding emergency preparedness and response, we conducted a nationally representative survey of adults who had experienced an extended power outage (n = 502). Only 16% of respondents were fully prepared to ensure food safety during the most recent extended power outage. Many...

Introduction: Older adults are more likely than the general population to experience complications, hospitalization, and death because of foodborne infections. Research suggests older adults do not follow specific food safety practices; thus, innovative approaches to motivate old adults to safely handle and prepare food at home are needed. Methods:...

Adults aged 60 years or older are more likely than those in other age groups to experience complications, hospitalization, and death because of foodborne infections. To reduce their risk of illness, older adults should avoid eating certain foods, such as raw or undercooked meat, poultry, seafood, and eggs. This study examined the relationship betwe...

Natural disasters and other emergencies can cause an increased risk of foodborne illness. We conducted a nationally representative survey to understand consumers’ knowledge and use of recommended practices during/after extended power outages and other emergencies. Because older adults are at an increased risk for foodborne illness, this paper prese...

Adults aged 60 or older are more likely than younger adults to experience severe complications or even death as a result of foodborne infections. This study investigated which specific groups of healthcare providers or other caregivers are most receptive to providing food safety information to older adults. Telephone-based focus groups were conduct...

Introduction: As the U.S. population ages, the fact that adults aged 60 and older are at an increased risk for foodborne illness compared to other age groups becomes an increasingly important public health issue. Research suggests that many older adults do not follow recommended food safety practices, and would prefer to learn about foodborne illne...

Cronobacter sakazakii is an emerging opportunistic pathogen that has been implicated in cases of severe meningitis, sepsis, and necrotizing enterocolitis in premature and full-term infants. In this study, the prevalence of C. sakazakii was estimated in selected domestic kitchens in middle Tennessee. Antimicrobial resistance patterns of these C. sak...

A study was conducted to evaluate the effectiveness of consumers' kitchen cleaning practices in reducing microbiological contamination in home kitchens. One hundred fifty participants completed an in-home survey. A total of 747 samples of kitchen surfaces and 100 samples of kitchen cleaning tools were collected and analyzed for the indicator microo...

Adults age 60 and older are more likely than the general population to experience chronic illness, hospitalization, and death because of foodborne infections. Natural disasters, such as hurricanes and blizzards, can cause extended power outages, which can endanger the safety of food. Thus, older adults need to be prepared by having food available a...

Introduction: As the largest segment of the U.S. population is aging, the fact that older adults are at an increased risk for contracting and developing serious complications to foodborne illnesses compared to other age groups becomes an increasingly important public health issue. Research indicates that older adults may not be following the recomm...

The purpose of the study was to develop and evaluate the effectiveness of using Web-based and print materials for improving food safety practices to reduce the risk of foodborne illness among older adults. The study used a randomized controlled design, with participants assigned to an intervention group or control group. Although we observed small...

Natural disasters and other emergencies can endanger food safety and increase the risk of foodborne illness. We conducted a nationally representative Web-enabled survey (n = 1,011) to understand consumers' knowledge and use of recommended practices during extended power outages and other emergencies. Only 15% of respondents reported they are fully...

Most Americans live at risk of experiencing a natural disaster. Such disasters are often accompanied by power outages, sometimes for extended periods. Six formal focus groups were conducted, two in North Carolina and four in Tennessee, to assess consumers’ food safety knowledge and practices during extended power outages. Forty-seven adults of vari...

Adults aged 60 years and older are more likely than younger adults to experience complications, hospitalization, and death because of food-borne infections. Recognizing this risk, we conducted a nationally representative survey (n = 1,140) to characterize older adults' food safety knowledge, attitudes, and practices as well as the demographic chara...

Adults age 60 and older, a growing segment of the U.S. population, are more likely than the general population to experience chronic sequelae, hospitalization, and death because of foodborne infections. Limited research has been conducted to examine the demographic characteristics of older adults who do not follow recommended food safety practices....

Consumers' refrigeration practices have a significant impact on the safety and quality of foods. To determine the prevalence and the identity of microorganisms in domestic refrigerators, swab samples were taken from various locations in the refrigerators from 137 households in middle Tennessee. The swabs were inoculated into different media, and st...

To reduce bacterial growth and to ensure the quality and safety of food products, the U.S. Department of Agriculture and the U.S. Food and Drug Administration advise consumers to clean their refrigerators regularly, use a refrigerator thermometer, and keep refrigerator temperatures at 40 degrees F (4.4 degrees C) or below. We conducted a nationally...

Consumers are relying increasingly on ready-to-eat (RTE) foods because they are convenient, quick, and easy. Open dates let consumers know by which date to purchase or use RTE foods for best quality. To further characterize consumer knowledge and use of open dates for specific refrigerated RTE foods (smoked seafood, cooked crustaceans, bagged salad...

Microbial growth in many foods can be controlled by proper refrigeration. Thus, it is recommended that refrigerators be maintained at 40 o F (4.4°C) or below. However, no recent extensive studies have been reported that assess actual temperatures at which cold foods are stored over time within the home. The objective of this project was to evaluate...

The feasibility of using an ATP bioluminescence assay for assessing microbial contamination of home refrigerators was evaluated and compared with the standard culture methods. Samples of refrigerator surfaces were collected from 123 households by swabbing an area of 100 cm2 on three locations in the refrigerator with premoisturized sterile swabs. M...

Dietary surveys are important for understanding food consumption patterns in national studies, clinical research, and patient counseling. Portion size estimation aids usually increase accuracy of consumers' reports of the amount of food they ate in dietary surveys. However, wedge-shaped foods (eg, pie, cake, and pizza) pose special problems; this s...

The effects of age (fryer vs senior) and freezing (fresh vs frozen) on the physical properties and sensory characteristics of loin meat from domestic rabbits were examined using a 2 × 2 factorial experiment. Freezing resulted in a decline in moisture and an increase in protein. Total cooking loss tended to be greater from carcasses which had been f...

The accuracy of portion size estimates is critical in dietary assessment. The objectives of this study were to determine the magnitude and direction of error in estimating food amounts using computer-based portion anchors; to compare errors between use of computer- and poster-displayed anchors; and to assess level of accuracy that can reasonably be...

Much effort has been focused on sanitation of fresh produce at the commercial level; however, few options are available to the consumer. The purpose of this study was to determine the efficacy of different cleaning methods in reducing bacterial contamination on fresh produce in a home setting. Lettuce, broccoli, apples, and tomatoes were inoculated...

Encouraging people to use their resources to purchase more fruits and vegetables is often at the top of the list of topics addressed by nutrition educators. Still, most populations are not consuming nearly enough fruits and vegetables according to a 2003 FAO/WHO Expert Report on Diet, Nutrition, and the Prevention of Chronic Diseases. This is parti...

Nutrition labels on food products-which are required for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc.-were first mandated in the early 1970s. They were revised extensively in 1992 as part of the Nutrition Labeling and Education Act (NLEA). Recently the Food and Drug Administration called for...

Proper cooling of foods is known to reduce spoilage and help prevent food-borne illnesses. Nonetheless, little is known about consumers' awareness of guidelines regarding appropriate refrigeration of food or their actual refrigeration practices. Focus groups of consumers of common ethnic backgrounds were designed to evaluate food safety knowledge a...

Consumers were interviewed about how they purchase, transport, store, and otherwise handle food. Emphasis was placed on handling of cold foods and home refrigeration. More than 70% of consumers took steps to protect cold foods during purchase and transport and more than 90% claimed to put away cold foods first. Only 7% of consumers used coolers to...

This study compared the accuracy with which respondents reported food intake using different portion-size estimation aids (PSEAs) and determined whether the interview technique affected the accuracy of reporting. Participants chose preweighed foods from a buffet line, leftovers were weighed, and actual amounts eaten were calculated. The next day du...

This two-phase study assessed the cognitive strategies used by the elderly (individuals 65 years of age and older) in Phase I and determined the estimation accuracy of reported dietary intake in Phase II. In phase I, interviews were conducted with 118 elderly. During these interviews respondents were asked to think out loud while estimating the por...

In three studies, individuals used various PSEAs (bean bag, peg board, ruler, sausage diagram, and size grid) to estimate portion sizes for three different categories of meat (intact cuts of meat, ribs, and link-type sausages). For intact cuts of meat, individuals generally were able to estimate length and width accurately, but had more difficulty...

Despite the strong economy, hunger remains a serious problem in the United States. The U.S. De- partment of Agriculture's recently released a report on household food security 1995-98. The report provides preliminary data on the prevalence of food insecurity and hunger during this period. In 1998, they found that as many as 36 million persons were...

To examine recall strategies used by interview respondents when making judgments about portion size and to better understand how respondents use various portion-size aids. Study participants were separated into groups, each using a different set of portion-size estimation aids: (a) 2-dimensional paper aids presented in stacks, (b) 2-dimensional aid...

The purpose of this study was to determine individual recall accuracy for selected snack foods and beverages using various measurement aids and to investigate the cognitive strategies associated with aid selection for snacks and beverages in a 24-hour recall. Individuals (n=202) estimated the amounts of snack foods and beverages consumed the previo...

The accuracy with which respondents reported dietary intake when using two different sets of measuring aids was investigated. Participants (n=120) were served roast beef, macaroni and cheese, green beans, french fries, salad, corn bread, cake, ice cream, beverage and condiments. Amounts eaten were calculated. Respondents were assigned to an intervi...

Elderly (n = 1,539) aged 60 and older residing in rural counties of nine southeastern states who volunteered to participate in the study were interviewed. Information collected included socio-economic information, food intake by 24-hour recall for two non-consecutive days, and questions on diet knowledge, attitudes, and practice. Diet Knowledge Ind...

LEARNING OUTCOME: The purpose of this abstract is to describe the extent of usage of nutrition labels by rural, southern elderly, and the products on which they most often read it. Since toe introduction of the new nutrition label much emphasis has been placed on bringing it to the public's attention. The purpose of this study was to determine whet...

Nutrient intakes of 2893 rural free-living elderly persons aged 65 and older residing in 11 southern states were studied. Data being reported herein include food intake by a 24-hr recall, meal preparation settings and use of dietary supplements and socioeconomic variables. High percentages of monthly income were spent on food, particularly among bl...

Thesis (Ph. D.)--Kansas State University, 1981. Includes bibliographical references (leaves 29-32). Typescript (photocopy).

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