Prevalence of high-risk food consumption and food-handling practices amongadults: A multistate survey, 1996 to 1997

Risk factors for foodborne diseases include consumption of high-risk foods and unsanitary food-handling practices; however, little is known about the prevalence of these risk factors in the general population. A survey was do ne in five FoodNet sites (California, Connecticut, Georgia, Minnesota, Oreg on) to determine the prevalence of these risk factors in the population. A total of 7,493 adults were interviewed by telephone between 1 July 1996 and 30 June 1997. Results showed that 1.5% drank raw milk, 1.9% ate raw shellf ish, 18% ate runny egg, 30% preferred pink hamburger, 93% said they almost always washed their cutting board after cutting raw chicken, and 93% said t hey almost always washed their hands after handling raw meat or poultry, du ring 5 days before interview. The results differed by state and demographic group. Consumption of raw shellfish (3.2%) and undercooked hamburger (43%) were more common in Connecticut than other states. Raw milk consumption wa s more common among people who lived on a farm (8.6%) compared with people who lived in a city or urban area (1.1%). Preference for undercooked hambur ger was more common among men (35%), young adults (18 to 25 years, 33%), pe ople with college education (38%), and among people with household income o f more than $100,000/year (49%). African-Americans were less likely to pref er undercooked hamburger compared to other racial groups (10% versus 30%). Young adults compared to older adults were less Likely to wash their hands after handling raw chicken (88% versus 95%), and men washed their hands les s often than women (89% versus 97%). Although there were statistical differ ences between demographic groups, they are insufficient to warrant targeted educational programs.