In late 2020, dried wood ear mushrooms, a low-moisture food ingredient that had been imported and sold to restaurants, were linked to a foodborne outbreak of Salmonella Stanley, which sickened 55 individuals across the United States. These mushrooms are commonly used in Asian cuisine. It is unclear if the contaminated dried wood ear mushrooms that caused the foodborne illnesses were improperly handled during preparation. The objectives of this study are to assess the handling practices, risk perceptions, and food recall experiences of dried wood ear mushrooms in restaurant kitchens among Asian restaurant managers and chefs. We conducted a series of telephone interviews with managers and chefs of Asian restaurants in the United States who used dried wood ear mushrooms in making dishes. After reaching information saturation, a total of 25 restaurant managers and chefs participated in the interview. Our results showed that 76% of the participants did not keep track of package information, such as expiration date and lot number, and many participants reported using cold water for rehydration. Wood ear mushrooms were blanched before being used in all cold dishes and most stir-fry dishes, but less commonly in stew or ramen. Some participants (16%) did not view dried wood ear mushrooms as a raw food ingredient, and 16% did not perceive that low-moisture food ingredients constituted microbiological food safety risks. The majority of the participants had heard of food recalls, but only 17% knew about the dried wood ear mushroom recall, and even fewer had heard of food recalls of other low-moisture foods, like nuts and seeds (9%), and flour (4%). While this study shares similarities with previously published studies evaluating the handling practices of consumers and restaurant employees with respect to meat and poultry, it makes a distinctive contribution to the field of food safety as the first-of-its-kind to study the handling practices of a low-moisture food ingredient: dried wood ear mushrooms. This unique ethnic food ingredient has been associated with a past outbreak and multiple recalls in the United States. The findings of the study show the need to develop food safety educational programs that are tailored toward Asian restaurant food handlers and provide guidance to develop risk communication strategies for this niche audience.

Coronavirus disease 2019 (COVID-19) caused many consumers in the United States to change their perceptions and food handling practices at the height of the pandemic. We used a quantitative–qualitative mixed-method approach to assess consumers’ risk perceptions and food safety practices during the COVID-19 pandemic. Nine waves of surveys were distributed to an online consumer panel over a 13-month period (April 2020–May 2021), and four waves of focus groups were conducted (May–July 2020 and June 2021). While the pandemic elevated peoples’ perceptions of risks related to food safety practices, many consumers were reverting to past behaviors by May 2021. Participants asserted high confidence in their food safety measures; however, they perceived a low risk of contracting COVID-19 from food. Contrasts in food handling became apparent when assessing different age groups; observations revealed that practices in households with high-risk individuals differed significantly from those without. Although not recommended, the practice of washing produce with soap was consistent, predicting a possible continuation of this practice over time. This study highlights various factors that food safety educators and policymakers need to consider for effective communication about risks associated with food safety practices in preparation for pandemics and other major health events.

While the Produce Safety Rule (PSR) of the Food Safety Modernization Act (FSMA) sets a regulatory framework to promote the production of safe pro­duce, the exemption criteria it provides exclude many very small and small-scale farms from full compliance. Regardless of exemptions, food safety remains a shared priority across the food system. For qualifying farms, exemption status provides some benefits but can also introduce limitations which farms might need to navigate. To examine the cognitive components that shape the food safety decision-making processes of FSMA-exempt produce growers, the theory of planned behavior (TPB) was adapted as a framework in this study. Growers’ beliefs and perceptions that influenced their intent to implement safe practices were inves­tigated. Growers’ responses to the benefits and limitations of the exemptions from the FSMA Produce Safety Rule were also explored as part of the cognitive analysis. Through a series of focus group discussions, information was collected from thirty Indiana FSMA-exempt produce growers. Study participants expressed deep commitment to providing safe food to their consumers. It was determined that the importance of their own per­sonal values and relationships within the food sys­tem contributed to decisions that affect their cus­tomers. A recurring theme was the trade-off between the reduced regulatory burden of the PSR and the increased liability risks in the absence of regulatory safeguards. Findings also highlighted the intersection of perceived benefits and limitations, regulatory expectations, and how availability of resources collectively shapes approaches to food safety. The findings underscore the unique situa­tion of FSMA-exempt produce growers and the importance of tailoring food safety outreach pro­grams that offer support based on practical, trust-based approaches.

Ensuring the safety of produce is essential for protecting consumers and preventing foodborne illnesses. Regulatory frameworks, such as the Food Safety Modernization Act’s Produce Safety Rule (FSMA PSR), contribute to the decision-making process of produce growers in ensuring the production of safe foods. However, little research has explored the role of growers’ perceptions of responsibility for produce-associated outbreaks, and how these may influence their decisions. Using a cross-sectional online survey of 500 US small- or medium-sized produce growers, this study examined perceptions of stakeholder responsibility for two produce-related outbreaks involving jalapeños and a spinach–spring mix blend. The implications of the PSR exemptions were also investigated. Responsibility attribution differed among stakeholder groups for each produce commodity. Packing houses were identified as a common denominator responsible for both produce commodities. Medium-sized produce growers agreed that the PSR exemptions provide direct market access and reduced time commitment to exempted farms (p < 0.001). However, small-sized produce growers expressed concerns about the potential limitations of the exemptions for qualifying farms. The results provide insights to policymakers, educators, and industry stakeholders to incorporate programs that foster shared responsibility for produce safety across the food system. It also informs future evaluations of the implications of the PSR exemptions.