Rapid, reliable, repeated and relevant. That’s been the food safety mantra at iFSN for over a decade. Here’s why.
Dr. Carol Byrd-Bredbenner of Rutgers University in New Brunswick, New Jersey, and colleagues reported in the Journal of the American Dietetic Association that many college students engaged in eating behaviors that could make them sick.
Based on surveys of 4,343 students at 21 colleges and universities across the U.S.,
53 percent reported eating raw homemade cookie dough (which contains uncooked eggs), 33 percent said they ate fried eggs with soft or runny yolks, 29 percent ate sushi, and 28 percent consumed raw sprouts. Eleven percent said they ate raw oysters, clams or mussels, and 7 percent said they ate pink hamburger.
I won’t begin to get into all the faults with these kinds of measures or the near futility of drawing any meaningful conclusions from self-reported surveys.
Even so, the authors figured that,
"current food safety education efforts may not provide the information and/or motivation needed to compel individuals to change their consumption levels of risky foods. … Health professionals should focus creative efforts on developing safe food consumption behaviors in this group and thereby help safeguard the health of this population and enable them to fulfill the role of protecting the health of their future families."