Knowledge and Attitudes of Produce and Seafood Processors and Food Safety Educators Regarding Nonthermal Processes

Autor/inn/en	Pivarnik, Lori F.; Richard, Nicole L.; Gable, Robert K.; Worobo, Randy W.
Titel	Knowledge and Attitudes of Produce and Seafood Processors and Food Safety Educators Regarding Nonthermal Processes
Quelle	In: Journal of Food Science Education, 15 (2016) 4, S.120-128 (9 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1541-4329
DOI	10.1111/1541-4329.12093
Schlagwörter	Teacher Attitudes; Foods Instruction; Food Processing Occupations; Knowledge Level; Safety; Needs Assessment; Surveys; Professional Personnel; Extension Education; Online Surveys; Statistical Analysis; Scores; Reliability; Industry; Attitude Measures; Likert Scales; Preferences; Printed Materials; Internet; Information Sources; Visual Aids; Barriers; Costs; Information Needs; Animal Husbandry + Suchen Sie Ihr Suchwort? Lehrerverhalten; Lebensmittelkunde; Wissensbasis; Sicherheit; Bedarfsermittlung; Survey; Umfrage; Befragung; Personalbestand; Erweitertes Bildungsangebot; Statistische Analyse; Reliabilität; Industrie; Likert-Skala; Information source; Informationsquelle; Anschauungsmaterial; Cost; Kosten; Information need; Informationsbedürfnis; Tierhaltung
Abstract	A needs assessment survey was designed and administered to measure knowledge of and attitudes toward food safety impacts of nonthermal processing technologies of shellfish and produce industry personnel and extension educators. An online survey was sent via e-mail notification with the survey link through professional listserves. The survey evaluated background information, knowledge, attitude, and training needs. A variety of response formats was used. Knowledge/attitude responses were analyzed using descriptive statistics, 1-way ANOVA and t-tests using SPSS software and reported at P < 0.05. Industry (N = 106) and educator (N = 52) respondents had below the proficient knowledge score (80%), 50% and 67%, respectively. Question reliability was >0.9. There were no differences in attitudes and knowledge between the 2 industry groups. The total attitude score, based on a 5-point Likert scale (1 = strongly disagree, 5 = strongly agree), of the produce and shellfish industry and educator respondents toward nonthermal processing technologies was 3.6 ± 0.4, 3.4 ± 0.5, and 3.6 ± 0.4, respectively. Respondent's slightly indifferent attitude may reflect low knowledge regarding the impact of nonthermal processing technologies on food safety and quality. Both groups indicated a desire for information and/or training. For both industry and educators, common preferred formats for outreach resources were printed materials, Internet/web-based materials, and PowerPoint. Educators identified barriers as equipment cost, lack of information, and lack of product validation. While the majority of the respondents were aware of nonthermal processing, they were not knowledgeable, indicating a need for education and outreach in nonthermal processing methods to both shellfish/produce industry and food safety educators. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01