Food Preparation, Practices, and Safety In The Hmong Community
Author(s):
Pérez, Miguel A; Long Julah Moua; Pinzon-perez, Helda
Format:
Journal article
Citation:
Hmong Studies Journal, Volume 7, (2006). pp. 20-Jan.
Language:
English
Abstract:
Foodborne illnesses are syndromes that are acquired as a result of eating foods that contain sufficient quantities of poisonous substances or pathogens. Cultural practices place the Hmong at an increased risk for food borne illnesses resulting from improper food handling, preparation, and storage. The risk for illness is further complicated by the fact that the Hmong have very limited knowledge about food-borne disease and they find themselves in a situation in which they cannot control the space in the house available for food preparation. Data for this qualitative study were collected from 25 Hmong individuals aged 18 and over residing in Fresno, California. Participants in this study did not appear to understand the direct relationship between bacteria and food borne illnesses. Similarly, study participants were more likely to report reliance on traditional medicine to address foodborne illnesses. Results from this study indicate a need to reach the Hmong community with culturally appropriate messages relating to food preparation and practice. Messages must acknowledge the role of food in cultural celebrations, while seeking to decrease the risk for foodborne illnesses. [PUBLICATION ABSTRACT]