Food Safety Practices Lacking in Independent Ethnic Restaurants

Roberts, Kevin R.; Kwon, Junehee; Shanklin, Carol W.; Liu, Pei; Yen, Wen-Shen

doi:10.1080/15428052.2011.549041

Cited by 21 publications

(30 citation statements)

References 4 publications

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“…These studies have shown that ethnic restaurants perform significantly worse than non-ethnic operated restaurants in relation to the risk factors identified by the Food & Drug Administration (2009,2013) (Harris, Murphy, DiPietro, & Rivera, 2015;Kwon, Roberts, Shanklin, Liu, and Yen, 2010) and are more likely to be associated with food-borne outbreaks than non-ethnic restaurants (Franco & Simonne, 2009;Hedberg et al, 2006). The explanations for these results are mainly associated with cultural differences, limited vocabulary, and limited formal education as barriers to effective food safety compliance among ethnic restaurants (Neal, Dawson, & Madera, 2011), and several actions have been suggested to overcome these gaps (Mauer et al, 2006;Roberts, Kwon, Shanklin, Liu, & Yen, 2011).…”

Section: Ethnic Food and Food Safetymentioning

confidence: 99%

Ethnic food consumption: Habits and risk perception in Italy

Mascarello

Pinto

Marcolin

et al. 2017

Journal of Food Safety

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This study aims to provide an overview of the consumption of ethnic food in Italy and to analyze the perception of risk associated with this kind of food. A sample of 1,317 Italian consumers was surveyed. The consumption of ethnic food products is growing. Such food items are consumed at restaurants and as take‐out food and are purchased and cooked at home. Ethnic food consumers are mainly women, younger than non‐consumers, have higher educational qualifications, are employed and have children. The ethnic food consumers live mainly in the south part of Italy or in the Islands, are inhabitants of larger cities and meet their financial responsibilities more easily than non‐consumers. The motivations connected with ethnic food consumption were analyzed. The perception of risk associated with ethnic food appears to be higher than that related to Italian food. The perceptions regarding the riskiest foods and the associated rationale were explored. Practical applications Ethnic food consumption is a growing phenomenon that deserves attention not only to analyze changes in Italian food consumption habits but also because these foods bring about specific food safety issues. Associated risk factors are related to preparation practices in retail and food service establishments as well as the use of particular ingredients that pose specific biological chemical and nutritional issues that need to be considered. The definition of the characteristics of ethnic food consumers and the study of their practices and perceptions of risk can help in the understanding of aspects that may limit or encourage the acceptance of these products thus fostering the comprehension of the potential impact of these foods on consumer health. Moreover, these data can be useful for institutions that address the protection of public health to analyze the food safety issues related to the introduction of ethnic products into Italian consumption habits.

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Section: Ethnic Food and Food Safetymentioning

confidence: 99%

Ethnic food consumption: Habits and risk perception in Italy

Mascarello

Pinto

Marcolin

et al. 2017

Journal of Food Safety

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“…Specifically, increased violations were reported in categories including time and temperature controls, physical facility maintenance, protection from contamination and demonstrated knowledge. A comparison of critical and non-critical code violations between independent ethnic, chain ethnic, independent non-ethnic and chain non-ethnic facilities in Kansas found that independent ethnic restaurants had significantly greater numbers of both critical and non-critical violations and increased number of inspections when compared to all other groups [33]. Similarly, in the U.K. an examination of forty ethnic retail food businesses found that many had problems meeting minimum food hygiene and safety standards ( i.e.…”

Section: Food Service and Minority And Low Socioeconomic Populationsmentioning

confidence: 99%

“…Given the high rate of foodborne outbreaks associated with foodservice, increased dependence of populations living in food deserts on foodservice, and evidence that both independent ethnic restaurants [31,33] and retail food facilities in the food desert environment [29,30] may face greater challenges to food safety and sanitation, it seems that this is an area which needs further exploration to determine if retail foodservice facilities are contributing to increased rates of some foodborne illnesses by minority and low SES populations.…”

Section: Food Service and Minority And Low Socioeconomic Populationsmentioning

confidence: 99%

“…This concept has been recognized and defined by the U.S. Department of Agriculture as “Food Deserts” where there is a lack of large supermarkets and tends to be an abundance of smaller grocers, convenience and fast food retailers [27,28]. A small body of research has begun to attempt to assess the food safety risks of food deserts and the small independent retailers they are made up of through a combination of survey at the retail level as well as use of inspection violation rates as a proxy for safety [29,30,31,32,33]. …”

Section: Introductionmentioning

confidence: 99%

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Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature

Quinlan

2013

IJERPH

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While foodborne illness is not traditionally tracked by race, ethnicity or income, analyses of reported cases have found increased rates of some foodborne illnesses among minority racial/ethnic populations. In some cases (Listeria, Yersinia) increased rates are due to unique food consumption patterns, in other cases (Salmonella, Shigella, Campylobacter) it is unclear why this health disparity exists. Research on safe food handling knowledge and behaviors among low income and minority consumers suggest that there may be a need to target safe food handling messages to these vulnerable populations. Another possibility is that these populations are receiving food that is less safe at the level of the retail outlet or foodservice facility. Research examining the quality and safety of food available at small markets in the food desert environment indicates that small corner markets face unique challenges which may affect the quality and potential safety of perishable food. Finally, a growing body of research has found that independent ethnic foodservice facilities may present increased risks for foodborne illness. This review of the literature will examine the current state of what is known about foodborne illness among, and food safety risks for, minority and low socioeconomic populations, with an emphasis on the United States and Europe.

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“…While the possibility for bias exists, prior evidence also suggests that food-safety inspection scores are in fact worse at "ethnic," and particularly Asian, restaurants (see, e.g., Harris et al, 2015;Ho, 2017b;Kwon et al, 2010;Roberts et al, 2011). Higher complaint rates may hence reflect underlying food risk.…”

Section: Food Safety and Big Datamentioning

confidence: 99%

When Algorithms Import Private Bias into Public Enforcement: The Promise and Limitations ofStatistical Debiasing Solutions

Altenburger¹,

Ho²

2018

JITE

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We make two contributions to understanding the role of algorithms in regulatory enforcement. First, we illustrate how big-data analytics can inadvertently import private biases into public policy. We show that a much-hyped use of predictive analytics-using consumer data to target food-safety enforcement-can disproportionately harm Asian establishments. Second, we study a solution by Pope and Sydnor (2011), which aims to debias predictors via marginalization, while still using information of contested predictors. We find the solution may be limited when protected groups have distinct predictor distributions, due to model extrapolation. Common machine-learning techniques heighten these problems.

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Food Safety Practices Lacking in Independent Ethnic Restaurants

Cited by 21 publications

References 4 publications

Ethnic food consumption: Habits and risk perception in Italy

Ethnic food consumption: Habits and risk perception in Italy

Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature

When Algorithms Import Private Bias into Public Enforcement: The Promise and Limitations ofStatistical Debiasing Solutions

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