A multiagency intervention was implemented in Yakima County, Wash, to reduce the incidence of Salmonella serotype Typhimurium infections resulting from eating queso fresco (fresh cheese) made from raw milk, a traditional food in the Hispanic diet.
A pasteurized-milk queso fresco recipe with taste and texture acceptable to the Hispanic community was developed.
Trained Hispanic volunteers conducted safe cheese workshops, which were attended by more than 225 persons.
Workshop participants'acceptance of the new recipe was excellent and positive behavior changes were maintained over 6 months.
Educational interventions in Hispanic communities can reduce the incidence of Salmonella Typhimurium associated with eating queso fresco.
Mots-clés Pascal : Salmonellose, Bactériose, Infection, Salmonella typhimurium, Enterobacteriaceae, Bactérie, Consommation alimentaire, Education santé, Facteur risque, Etats Unis, Amérique du Nord, Amérique, Lait cru, Lait pasteurisé, Latinoaméricain, Fromage frais, Prévention, Sécurité alimentaire, Washington, Appareil digestif pathologie, Queso fresco
Mots-clés Pascal anglais : Salmonellosis, Bacteriosis, Infection, Salmonella typhimurium, Enterobacteriaceae, Bacteria, Food intake, Health education, Risk factor, United States, North America, America, Raw milk, Pasteurized milk, Latinamerican, Fresh cheese, Prevention, Food security, Washington, Digestive diseases
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0518458
Code Inist : 002B05B02F. Création : 18/05/2000.