Food Safety Perceptions and Behaviors of Kentucky Consumers

Impacts of the COVID-19 pandemic on consumers' food safety knowledge and behavior in China

Structural modelling of relationships between food safety knowledge, attitude, commitment and behavior of food handlers in restaurants in Jebel Ali Free Zone, Dubai, UAE

Cancer patients receiving treatment are at a higher risk for the acquisition of foodborne illness than the general population. Despite this, few studies have assessed the food safety behaviors, attitudes, risk perceptions, and food acquisition behaviors of this population. Further, no studies have, yet, quantified the food safety knowledge of these patients. This study aims to fill these gaps in the literature by administering a thorough questionnaire to cancer patients seeking treatment in three hospitals in a Midwest, metropolitan area. Demographic, treatment, food security, and food safety knowledge, behaviors, attitudes, risk perceptions, and acquisition information was assessed for 288 patients. Specific unsafe attitudes, behaviors, and acquisition practices were identified. Most notable is that 49.4% (n = 139) of participants were not aware that they were at increased risk of foodborne infection, due to their disease and treatment. Additionally, though patients exhibited a general understanding of food safety, the participant average for correctly answering the food safety questions was 74.77% ± 12.24%. The section concerning food storage showed lowest participant knowledge, with an average score of 69.53% ± 17.47%. Finally, patients reporting low food security also reported a higher incidence of unsafe food acquisition practices (P < 0.05). These findings will help healthcare providers to better educate patients in the food safety practices necessary to decrease risk of foodborne infection, and to provide targeted food safety education to low-food-security patients.

Food Safety Knowledge, Perceptions, and Behaviors among Middle School Students

Food Safety Attitudes, Behaviors, and Hygiene Measures among Predominantly Low-Income Parents in Houston, Texas

Traditionally, food safety knowledge has been seen as a factor in improving food safety behaviour. However, the relationship between knowledge and behavior is complex. The aim of the present study was to investigate self-reported data from 408 university students regarding food safety background, knowledge, attitudes, and behaviour using Structural Equation Model (SEM) to examine the influence of different factors on food safety behaviour. The SEM was applied to four factors derived from the data: Background, Knowledge, Attitude and Behaviour. The novelty of this current investigation is the inclusion of the Background factor (genus; experience of cooking and handling different food items; experience of a food safety education course; the foremost sources of food safety knowledge). The factors were constructed from variables with sufficient factor loadings and set up in a predetermined structure confirmed to be valid in previous studies. The results, demonstrated as regression coefficients between factors, confirm that the Background factor strongly influenced Knowledge (0.842). The Knowledge factor, in turn, strongly affected Attitude (0.605), while it did not directly affect Behaviour (0.301) in the same way as Attitude. Attitude had a stronger influence on Behaviour (0.438) than Knowledge. Thus, the Attitude factor seemed to play a mediating role between Knowledge and Behaviour. This indicates that students´ attitudes towards the importance of food safety may have an impact on their food safety behavior, which should have implications for the development of food safety education. This warrants further investigation and practical development.

The aim of this study was to assess the level of food safety practice, knowledge, behavior and awareness among n = 205 Trinidadian students (mean age 18±) enrolled within the education system in the Republic of Trinidad and Tobago, West Indies and to explore the association between these variables and the demographic and educational characteristics. To address these concerns, participants enrolled within the secondary (high school) and tertiary (university) institutions in Trinidad were questioned (16 questions) on food buying habits, preparation, attitudes, behaviors, knowledge and awareness. The data were analyzed using SPSS for descriptive, frequency distribution and percentages. Pearson chi square tested the association between food safety behaviors and awareness in relation to gender, age and educational level. Findings indicated that 76%of the students “always” washed their hands after touching raw chicken/meats and fish, while 50% utilized separate cutting boards/knives for raw chicken/meat and fish. Many students (68%) believed that it was “very safe” to only rinse cutting boards used for raw chicken/meat and fish. Others (10%) believed it was “very safe” to defrost foods outside the refrigerator, and 25% reported that it was “safe” to leave hot foods at room temperature for more than four hours. The level of food safety practice and behavior was higher (p < 0.05) among the female students at the secondary school level than those at the tertiary level. There was no difference in the median (20/45) and mode (25/45) scores for food safety behavior between the two educational groups but the difference (p < 0.01) was significant for awareness. Food safety practice, behavior and awareness skills of males at the secondary level were significantly lower (p < 0.01) than the females. These results strengthen the need for continuous educational programs to improve food safety awareness skills of Trinidadian students.

Foodborne disease is among the primary illness that causes morbidity and mortality in the world. Several studies show that most students do not have adequate food safety knowledge to protect themselves against foodborne diseases. This study aimed to determine the food safety knowledge, behaviour, and beliefs among undergraduate students at a local university in Malaysia. This cross-sectional study involves 121 respondents from three health science-related faculties at the studied institution. The questionnaire was distributed via an online platform. This study used multiple-choiceformat questions for Food Safety Knowledge and a Likert type scale for Food Safety Behaviour and Belief question statements. Most of the respondents were female (78%). About 16% of the respondents have experience working / volunteering in food services, and half of them are involved in food handling during their services. This study recorded a moderate score in all sections (knowledge, behaviour, beliefs) with a total percentage score of 60.3%, 60.3%, and 66.1%, respectively. A strong but not significant correlation between food safety knowledge and beliefs (r = 0.69 p &gt; 0.05) and between food safety knowledge and behaviour (r = 0.83 p &gt; 0.05) were observed. This study is useful as a basis to develop a targeted food safety education program among undergraduate students. Students with high knowledge of food safety will increase food safety beliefs and behaviour, thus preventing them from getting any foodborne illness.

Structural modeling of the relationship among food safety knowledge, attitude and behavior of hotel staff in Turkey

Do perceptions of food safety cognitions and behaviors of friends differ from one's own perceptions? This study examined youths’ food safety cognitions and behaviors and perceptions of their friends’ food safety cognitions and behaviors. Data were collected using an online survey based on Health Belief Model, Theory of Reasoned Action, and social norms theory constructs. Youth (n=227; mean age 12.8±0.7y; 59% female) were recruited from 4 middle/high schools in 4 states. Paired t‐tests revealed significant differences (P&lt;0.001); compared to themselves, youth felt that their friends perceived themselves to be less susceptible to food poisoning, were less likely to handle food safely, had more negative food safety attitudes, and had less food safety self‐efficacy. Findings suggest that youth believe they have more positive food safety cognitions and behaviors and have greater recognition of their susceptibility to food poisoning than their peers do. Findings suggest that food safety behavior change interventions should consider coupling perceptions of friends’ food safety cognitions and behaviors with concern for friends as a method for leveraging positive peer pressure to promote food safety behavior change in their social networks.Grant Funding Source: USDA, National Food Safety Initiative and in part by the intramural research program of the National Institutes of Health, Eunice Kennedy Shriver National Institute of Child Health and Human Development.

Impact of COVID-19 on Chinese urban consumers’ food safety knowledge and behavior – A comparative study between pre and post pandemic eras

Immunocompromised patients are often prescribed a neutropenic diet to reduce the intake of harmful microbial content. However research suggests it does not improve clinical outcomes when compared to a regular diet, is inconsistently defined and prescribed, and may even have adverse effects on a patient’s nutritional status and quality of life. To reflect evidenced-based practice, the Food and Drug Administration has suggested focusing on safe food handling practices rather than outdated dietary restrictions to reduce health risks. However, many healthcare institutions are reluctant to shift focus as it affects a high-risk patient population vulnerable to contracting a foodborne illness. In an effort to move towards a safe food handling approach, the knowledge, attitudes, and behaviors of healthcare foodservice workers as well as oncology providers regarding food safety must be explored. The first purpose of this study was to develop, validate, and test a self-assessment tool on food safety knowledge, attitudes, and behaviors in healthcare foodservice workers serving high-risk populations. The second purpose of this study was to identify opinions of the neutropenic diet and food safety protocols in oncology providers. A 46 item questionnaire was developed and underwent preliminary psychometric testing to establish content validity (mean score ≥ 70%) and test-retest reliability (alpha = 0.05). The survey was then revised and pilot tested over a 16-month period to healthcare foodservice workers (n=211) across six acute care hospitals to establish internal consistency (Cronbach’s alpha = 0.79) and construct validity based on a linear regression model to predict behavior of safe food practices (Behavior = 25.68 + 0.799*Attitude + To gain holistic insight, semi-structured interviews with oncology providers (n=9) revealed inconsistencies in diet ordering practices but offered suggestions, such as utilizing a multi-disciplinary care team, to assist institutions to move towards a safe food handling approach. Together, this study provided healthcare facilities a valid and reliable tool for foodservice workers assessment, as well as the insights from oncology providers regarding neutropenic diet and safe food handling for high-risk populations.

Older Adult Consumers' Attitudes and Perceptions of Risk, Control, and Responsibility for Food Safety in the Domestic Kitchen

BackgroundFood safety has long been the subject of scholarly research, and street food is a weak link in food safety supervision. Street food not only provides convenience for many people, but is also the livelihood for millions of low income people, making a great contribution to the economy of many developing countries.MethodsStreet food safety is essential, and yet it has been rarely studied in China. Therefore, a typical city in China was selected as the research object to assess food safety knowledge, attitudes, and street food suppliers and consumer behaviors using questionnaires based on previous studies, and considering China’s particular characteristics and reasonable impacts identified in previous studies, such as increased income, work experience, licenses, and locations. The food safety knowledge and attitude questionnaire conformed with the national conditions in China. It was used to assess the food safety knowledge and attitudes toward food suppliers and consumers, where three main areas were addressed in the surveys and statistical analysis, as follows. (1) Statistical information including gender, age, education, income, food safety training, and specific elements related to the work experience of suppliers. (2) Knowledge of food safety including the awareness of consumers and suppliers regarding food poisoning pathogens, food and personal hygiene, high-risk groups, and correct cleaning. (3) A list of food handling behaviors was used to determine the behaviors and characteristics of subjects.ResultsThe results show that street food suppliers have generally poor food handling practices, and most are operating under unsanitary conditions. Food safety knowledge of street vendors in the High-tech Industries Development Zone was the lowest, most likely because these regions are located in rural-urban fringe zones, where education levels are generally relatively low. Food safety attitudes of the youngest consumers were significantly better than those of older age groups. Their educational level was also different, with correspondingly relatively high income for younger individuals. Most vendors chose locations near schools or supermarkets. Consumers and street food vendors had good understanding of food safety, but street vendors were relatively poor in carrying out safe food handling, with only 26.7% using or being fully equipped withhand-washing facilities, although more than 60% of vendors wore clean and tidy clothes and masks.ConclusionsStreet food vendor training should be prioritized to improve the safety of street food. Other policies and measures should also be propagated to improve the food safety knowledge, attitudes, and behavior of vendors in Handan. Steps should be taken to improve street food stall operating conditions and facilities, including providing clean protected structures, access to potable water, and efficient waste collection and disposal systems. These findings should encourage government agencies to further promote strategies to improve street food safety.

Baseline for consumer food safety knowledge and behaviour in Canada