Abstract
Food safety is an important indicator of public health, as foodborne illnesses continue to cause productivity and economic loss. In recent years, web-based applications have been extensively used by the online users’ population. Almost one third (28.3%) of online users found web-based application to be a notable source of food safety information. The objective of the current review is to determine the effectiveness of a web-based application systems as a health promotion tool for consumers to increase their knowledge and awareness of food safety. A systematic literature review was conducted by analyzing 11 selected web-based food safety education-related articles. The studies were categorized into several themes: (1) web-based applications used in accessing food safety information; (2) food safety evaluation and perception among consumers; (3) beliefs and level of knowledge, attitude and practices (KAP) of consumers; and (4) impact and contribution of social media use. A diverse number of online applications have been utilized to promote food safety education among consumers, yet these web-based applications need to be improved with regards to social connection and integration among consumers. KAP surveys were conducted on the majority of the respondents with a particular focus on their knowledge level. Findings show that web-based applications may act as an alternative to the traditional media in enhancing food safety education among consumers, especially youths who are tech-savvy.
Highlights
Introduction published maps and institutional affilFoodborne diseases are preventable, yet they are still a significant cause of public health concern that lead to economic burden
8 articles were related to food safety education and search questions
The findings of the current review indicate that web-based applications can be utilized as a health promotion tool for consumers to increase their beliefs, knowledge, attitude and practices relative to food safety—especially their knowledge level
Summary
Foodborne diseases are preventable, yet they are still a significant cause of public health concern that lead to economic burden. Foodborne illness outbreaks are commonly associated with restaurants and households. Pathogenic bacteria and antimicrobial-resistant bacteria which are commonly found in collected cooked food and ready-to-eat food samples lead to foodborne diseases. Case studies involving microbiological investigation of food samples from consumers who suffered from food poisoning after eating at restaurants and their own homes have been studied worldwide [1,2,3,4,5,6] to reduce the risk of food poisoning and even death among consumers. The knowledge, attitude and practice (KAP) among consumers acts as foremost elements in promoting knowledge and awareness of food safety, to which the increase in food safety knowledge level positively contributes in terms of encouraging better attitudes, as well as relatively affecting food safety practices [7,8]. iations.
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