Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

87
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
87
Healthcare Associated Infections II: Preventive Measures01:22

Healthcare Associated Infections II: Preventive Measures

2.7K
Essential infection prevention measures are based on the knowledge of the infection chain, the modes of transmission in healthcare settings, and the use of the best practices in all healthcare settings. Compulsory public reporting of healthcare-associated infection rates is needed to allow individuals and the community to make informed choices regarding selecting a healthcare facility.
The best practices for preventing healthcare-associated infections include hand hygiene, patient risk...
2.7K
Handwashing III: During the Procedure and Post-Procedure Steps01:15

Handwashing III: During the Procedure and Post-Procedure Steps

1.5K
To wash hands properly, follow these steps:
1.5K
Dietary Connections01:23

Dietary Connections

51.2K
In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
51.2K
Handwashing II: Pre-procedure and Initial Procedure Steps01:19

Handwashing II: Pre-procedure and Initial Procedure Steps

950
The pre-procedure steps of handwashing include removing jewelry and rolling up sleeves. However, many organizations allow staff to wear wedding rings.
The hand washing procedure itself includes the following steps. First, cover cuts, if any, on hands with a waterproof dressing. Cuts and abrasions can become contaminated with bacteria hindering the ability to clean the area thoroughly. In addition, repeated hand washing can worsen an injury.  The nails must be short and clean, without nail...
950

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Residual nitrite and nitrate in processed meats and meat analogues in the United States.

Scientific reports·2025
Same author

Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage.

Journal of food protection·2024
Same author

Acid Adaptation Enhances Tolerance of <i>Escherichia coli</i> O157:H7 to High Voltage Atmospheric Cold Plasma in Raw Pineapple Juice.

Microorganisms·2024
Same author

Flash heating process for efficient meat preservation.

Nature communications·2024
Same author

Modification and simplification of Rongey's method for measurement of meat batter stability.

MethodsX·2024
Same author

Cultivating Food Safety Together: Insights About the Future of Produce Safety in the U.S. Controlled Environment Agriculture Sector.

Journal of food protection·2023

Related Experiment Video

Updated: Jul 19, 2025

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
09:30

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

13.0K

Beef Handling Practices Among Consumers in the U.S. Virgin Islands.

Lillian Nabwiire1, Angela M Shaw2, Gail R Nonnecke3

  • 1Dept. of Food Science and Human Nutrition, Iowa State University, Food Sciences Bldg., 536 Farmhouse Lane, Ames, IA 50011, USA.

Journal of Food Protection
|August 11, 2023
PubMed
Summary
This summary is machine-generated.

Consumer beef handling in the U.S. Virgin Islands reveals significant food safety gaps. Educational initiatives are needed for safe thawing, cooking temperatures, and proper hand hygiene, especially in homes with vulnerable individuals.

Keywords:
BeefConsumer behaviorFood safetyU.S. Virgin Islands

More Related Videos

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

576
Bovine Mammary Gland Biopsy Techniques
14:53

Bovine Mammary Gland Biopsy Techniques

Published on: December 23, 2018

14.3K

Related Experiment Videos

Last Updated: Jul 19, 2025

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
09:30

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

13.0K
Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

576
Bovine Mammary Gland Biopsy Techniques
14:53

Bovine Mammary Gland Biopsy Techniques

Published on: December 23, 2018

14.3K

Area of Science:

  • Food Safety
  • Consumer Behavior
  • Public Health

Background:

  • The U.S. Virgin Islands (USVI) imports over 95% of its food, posing supply chain challenges.
  • Temperature control of protein foods is difficult for USVI consumers due to transportation limitations.

Purpose of the Study:

  • To characterize consumer beef handling practices in the USVI.
  • To identify educational needs for improving food safety related to beef consumption.

Main Methods:

  • A survey of 620 consumers in the USVI, with 334 completing a 30-question food handling questionnaire.
  • Analysis included frequency counts and Pearson chi-square tests of independence.

Main Results:

  • Many consumers exhibited unsafe practices, including improper thawing (44.6%), not checking doneness temperatures (80.1%), and inadequate hand hygiene (33% in households with vulnerable persons).
  • Only 27.5% consistently used insulated bags, and 45.1% struggled to maintain cold temperatures during power outages.
  • Beef is a popular meat, with 92% purchasing it from grocery stores.

Conclusions:

  • Targeted consumer education is crucial in the USVI.
  • Key areas for education include hand hygiene, temperature control during transport and storage, safe thawing methods, and using thermometers for cooking.
  • Addressing these practices can mitigate foodborne illness risks.