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The Abuela Project : A Community Based Food Safety Intervention

The Abuela Project : A Community Based Food Safety Intervention. Project Background. In 1997, over 90 cases of Salmonella typhimurium DT 104 were reported in Yakima county, Washington Symptoms included diarrhea, fever, abdominal pain, bloody stool,vomiting Median age was 4 years old.

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The Abuela Project : A Community Based Food Safety Intervention

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  1. The Abuela Project:A Community Based Food SafetyIntervention

  2. Project Background • In 1997, over 90 cases of Salmonella typhimurium DT 104 were reported in Yakima county, Washington • Symptoms included diarrhea, fever, abdominal pain, bloody stool,vomiting • Median age was 4 years old

  3. Project Background • Majority of cases involved children of Hispanic heritage • A CDC study implicated unpasteurized-milk queso fresco as the source of S. typh. DT104 • CDC emphasized the need for an intervention

  4. Project Background -CDC Recommendations- Adapt interventions to convey health & safety messages with educational programs to improve the safety of popular traditional foods

  5. Pre-Intervention Salmonellosis Cases

  6. Raw-Milk Cheeses • Highly valued in many cultures (Tavaria and Malcata) • Have unique taste characteristics (Tavaria and Malcata) • Popular in Latin American (Torres and Chandon, 1981)

  7. Intervention Goals • Decrease consumption/production of unpasteurized-milk queso fresco • Increase knowledge of hazards associated with raw milk • Maintain/Encourage a nutritious food in the Hispanic diet • Maintain a traditional food custom

  8. Pre-Intervention • Collection of preliminary data via survey • Design of a safer, pasteurized-milk QF recipe • Design of a flyer to illustrate the recipe • Acquisition of funding • Design of a program to introduce the new recipe

  9. Pre-Intervention Survey • Designed July 15 - August 1, 1997 • Implemented August 2 - August 15, 1997 • Outdoor community events • Face-to-face interview style • Spanish or English • n=86

  10. Pre-intervention Survey Data ~ 50% get QF from family member, neighbor, vendor ~ 50% did not know if QF made from raw milk ~ 40% did not believe raw-milk QF could cause illness (~25% unsure) ~ 60% had not heard of Salmonella.

  11. Safe Queso Fresco Design • Preliminary pasteurized-milk recipe obtained from Julia Herrera • Modification of the recipe by WSU dairy scientists Lloyd Luedecke and Mike Costello • Decreased pH • Increased shelf-life • Improved ease-of-preparation • Maintained acceptable taste/texture

  12. Julia, Mike and Lloyd

  13. Abuela Project Pamphlet • Heat treatment of unpasteurized milk • Sanitization of cheese-making implements • Step-by-step instructions in Spanish and English • Graphical illustrations for low literacy audience

  14. Project Funding • $5,000 gift obtained from the Washington State Dairy Products Commission • Used to purchase Abuela Educator incentive package

  15. “Abuela” Educators • Older Hispanic “grandmothers” • respected • hold positions of authority • carry on traditions

  16. Abuela Educators • 15 volunteers from the community • learned the new recipe • learned hazards of raw milk • learned sanitization methods • Trained at 3 locations • Agreed to teach 15 others

  17. Training Abuela Educators

  18. Educators (15) Colander 5-quart mixing bowl Thermometer Cheese cloth Apron Tote bag 8-cup mixing bowl 6-quart stock pot Participants (225) Tote bag Thermometer Cheese cloth Measuring spoons 8-cup mixing bowl Incentive Packages

  19. Educator Incentives

  20. Safe Cheese Workshop Results

  21. Will People in the Community Eat Pasteurized-Milk Queso Fresco?X2 = 29.9 (Significant/p<.01)

  22. Are there Health Risks Associated with Eating Unpasteurized Milk and Cheese?X2 = 1.5 (no significant change)

  23. Community Survey People who did not participate in safe cheese workshops

  24. Does Raw-Milk QF Cause Illness?X2 = 25.3 (significant/p<.01)

  25. Post Intervention Salmonella Cases

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