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dc.contributor.authorKostal, Jeri Elizabethen_US
dc.date.accessioned2014-07-16T23:06:24Z
dc.date.available2014-07-16T23:06:24Z
dc.date.issued2012-12-17en_US
dc.identifier.othervt_gsexam:31en_US
dc.identifier.urihttp://hdl.handle.net/10919/49561
dc.description.abstractConsumers regularly decide to consume fish and shellfish raw or undercooked, which can cause foodborne illness due to product contamination or unsafe handling by the consumer.  In order to be considered safe for consumption, intact fish and shellfish should be prepared to an internal temperature of 63"C, according to the 2009 FDA Food Code, with Salmonella spp. as the target organism.  Focus groups (5 groups, 32 participants) were conducted to determine consumer beliefs and concerns regarding fish and shellfish safety and preparation.  Transcripts of focus groups where coded for themes, which were then grouped into categories.  Nine categories emerged including:  experience, trust, confidence, quality of product, motivation, concerns, cooking procedures, cooking instructions, and knowledge.  Emerging themes were used to help develop educational materials to increase consumer ability to properly prepare fish and shellfish.  In a separate experiment, participants (n=6) cooked salmon (baked, broiled), tilapia (baked, broiled), and shrimp (broiled, boiled) according to cookbook-based directions.    Internal temperatures of products were recorded, with 33.3% of products cooked to a temperature less than 63"C.  A group training session was held, during which participants received additional visual and non-oral cues to determine when products were prepared to 63"C and safe food handling practices.  After training, participants prepared the same products.  Participants demonstrated improved food safety behaviors and were more successful at cooking products to temperatures "63"C (94.4% of products).  Improved cooking instruction and educational materials may reduce the risk of foodborne illness from undercooked fish and shellfish.en_US
dc.format.mediumETDen_US
dc.publisherVirginia Techen_US
dc.rightsThis Item is protected by copyright and/or related rights. Some uses of this Item may be deemed fair and permitted by law even without permission from the rights holder(s), or the rights holder(s) may have licensed the work for use under certain conditions. For other uses you need to obtain permission from the rights holder(s).en_US
dc.subjectfishen_US
dc.subjectshellfishen_US
dc.subjectseafooden_US
dc.subjectsalmonen_US
dc.subjecttilapiaen_US
dc.subjectshrimpen_US
dc.subjectcookingen_US
dc.subjectculinaryen_US
dc.subjectsafetyen_US
dc.subjectfocus groupsen_US
dc.subjecttrainingen_US
dc.titleAssessment of Current Guidelines for Culinary Preparation Methods of Fish and Shellfishen_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreeMaster of Science in Life Sciencesen_US
thesis.degree.nameMaster of Science in Life Sciencesen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineFood Science and Technologyen_US
dc.contributor.committeechairDuncan, Susan E.en_US
dc.contributor.committeememberMarcy, Joseph E.en_US
dc.contributor.committeememberJahncke, Michael L.en_US
dc.contributor.committeememberRudd, Rickie Duaneen_US


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