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Protect Food from Microbial Contamination through Food Safety Education (Bernalillo County)
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Plan Goal
Inform Bernalillo County residents about food borne illnesses and how to adopt practices to prevent these illnesses.
Situation Statement
In 2002 Bernalillo County residents reported over 350 cases of foodborne illnesses to the New Mexico State epidemiologist. This included 234 cases of campylobacter infection cases, 203 salmonellosis cases and 130 shigellosis cases. These reported cases in Bernalillo County accounted for 23% of the reported food borne illnesses in New Mexico. In 2006 the identified deadly E Coli strain in bagged spinach infected seven Bernalillo County residents hospitalizing two. Some of the factors contributing to increased incidence among county residents include changing patterns of food consumption, increasing proportion of elderly individuals and persons with chronic illnesses, and wide variations in food handling preparation practices. The food supply has become more global with many different countries and other states supplying food products to New Mexico.
Target Audience and Actions
Bernalillo County individuals, families, youth, seniors of all socioeconomic groups including limited resource audiences.
Activities:
Present basic home food preservation methods and updates on hot topics or recent food safety issues through programs and written articles.
Respond to consumer questions on food safety issues.
Work with mass media in Bernalillo County to provide accurate food safety information to county residents.
Short-Term Objectives
80% of program participants will increase their knowledge of food safety: keeping hands and surfaces clean, cooking at proper temperatures, cooling foods properly, preventing cross contamination.
Medium-Term Objectives
80% of program participants will change their behavior related to food safety including keeping hands and surfaces clean, cooking and processing at proper temperatures, cooling food properly and preventing cross contamination.
Long-Term Objectives
30% of program participants will have sustained use of adopted safe food handling practices 3 years after program completion.
Evaluation Plan
Participants will be evaluated with pre- and post-tests.