Changing health behavior and enhancing food knowledge may improve health outcomes for low income minorities. Preferred action or desired behavior change the audience should consider, and how this action will benefit

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Description of the target audience             Low income minorities represent the intended audience for a food safety campaign. This population experiences greater foodborne illness rates than high income White individuals (Quinlan, 2013). Research suggests low income minorities have different food accessibility patterns which may increase their exposure to certain foodborne pathogens (Quinlan, 2013). For example, Blacks are susceptible to Yersiniawhereas Hispanics are vulnerable to Listeria. This is because Blacks ingest chitterlings and Hispanics consume Mexican style cheese (Quinlan, 2013). Conversely, augmented incidence of Campylobacter, Salmonella, and Shigella infections appear to be attributed to factors other than a single food source. Such factors include consumer behavior and knowledge in regard to food safety. Changing health behavior and enhancing food knowledge may improve health outcomes for low income minorities. Preferred action or desired behavior change the audience should consider, and how this action will benefit them             The preferred action or desired behavior change low income minorities should consider is safe food handling. Foodborne illness can result from unsafe food handling, thus changing this health behavior may prevent local foodborne outbreaks. The second most common site of foodborne illness is households since many consumers lack adequate food safety knowledge. Redmond and Griffith (2005) acknowledge that household consumers view food safety as insignificant. Because of this viewpoint, household consumers put themselves at risk of deadly foodborne pathogens. Safe food handling offers several benefits such as improved sanitation practices, increased awareness, and sufficient consumer food safety education. Improved sanitation practices mitigate contamination. Increased awareness enables persons to prevent common mistakes in the kitchen restaurant like checking for safe internal temperature, cross-contamination, food…