Modelling Household, Behavioural, and Environmental Determinants of Lassa Virus Exposure Using Formative Risk Indices

PurposeThe study examines the interrelationships of food safety knowledge, attitudes and practices, and the moderating effect of food safety training on the said interrelationships.Design/methodology/approachPredictive-causal was the primary research design used and partial least squares – structural equation modelling (PLS-SEM) was the statistical technique applied.FindingsResults showed that food safety knowledge significantly and positively influences attitudes towards food safety. It was further revealed that attitudes toward food safety and food safety practices are also significantly and positively related. Moderation analysis indicated that food safety training moderates the significant and positive relationship between attitudes towards food safety and food safety practices.Research limitations/implicationsThe present study has limitations. First, the unit of analysis is focused on food handlers in fast-food restaurants in Angeles City, Philippines. Other researchers may come up with similar studies on a larger scale – provincial, regional or national. Second, only food safety training as a construct was used as a moderator on the hypothesized relationships of the structural model. Other studies may expand and explore other moderating variables and/or mediating constructs that may affect the said hypothesized relationships.Practical implicationsBased on the present study, food safety knowledge was found to have a huge significant and direct influence on attitudes of fast-food restaurant food handlers towards food safety, as evidenced by the computed effect size. In short, knowledge on food safety is an integral factor when it comes to enhancing food safety attitudes of fast-food restaurant food handlers. When fast-food restaurant food handlers are well-equipped with the right food safety knowledge, they become more aware of the different food safety protocols and other pertinent food safety guidelines and procedures which can lead to favorable food safety attitudes.Social implicationsThe present study highlighted the moderating effect of food safety training on the relationship between attitudes toward food safety and food safety practices. Therefore, regular attendance of food handlers to food safety training is crucial in developing acceptable attitudes toward food safety, which in turn, favorably affect their food safety practices in fast-food restaurants.Originality/valueThe current study utilized PLS-SEM, a second-generation statistical technique, to measure the hypothesized relationships as compared to correlation tests performed by prior studies on the interrelationships of food safety knowledge, attitudes toward food safety and food safety practices. PLS-SEM is suitable for this type of research design – predictive-causal – since this study involves model development and prediction. Furthermore, it employed moderation analysis to measure the moderating effects of food safety training on the identified hypothesized relationships of the structural model. Hence, methodologically, the present study employed new ways and insights in measuring the interrelationships of food safety knowledge, attitudes and practices.

Introduction: The public health concern over food safety and complications accompanying improper food safety practices continue to persist globally. Approximately 600 million individuals worldwide experience food hygiene-related illness with an additional 420,000 dying from food hygiene-related complications each year. In Nigeria, over 200,000 deaths occur from foodborne illness annually and the problem is further exacerbated by inadequate infrastructure, poor regulations, and limited awareness of food safety and hygiene practices among food handlers and consumers. Thus, this study is designed to determine the effect of food safety and hygiene training programme on the knowledge and practices of food handlers in restaurants and canteens in Southern Senatorial District of Cross River State, Nigeria. The Information-Motivation-Behavioural Skills Model will be used for this study. Method: A quasi-experimental design (with pre-and post-test assessment) will be adopted for this study. The study population will consist of all food handlers operating in restaurants and canteens in the study area with at least six months of work experience who give consent to participate. The estimated sample size will be 74 each for the control and intervention groups. Ethics and dissemination: Ethical approval will be sought from the Cross River State Ministry of Health Research Ethics Committee. The intervention strategy will be a clustered nutrition education programme with focus on food hygiene and safety practices, directed at food handlers in restaurants and canteens in the intervention group. The proposed instrument for data collection will be questionnaire and observational checklist. The knowledge level and food safety practices of the participants before and after the training will be recorded. The limitation of the study could be the potential for bias in self-reported data from food handlers regarding their knowledge and practices towards food safety. Strengths and limitations of this study: This study will find immense significance in that: Assessing the food handlers’ adherence to food safety practices following a training intervention can help build consumer trust and confidence in the safety and quality of the food served. Provide insights into compliance levels and inform regulatory interventions to ensure adherence to standards aimed at enhancing food safety knowledge and practices among food handlers. One limitation of the study could be the potential for bias in self-reported data from food handlers regarding their knowledge and practices towards food safety. There may be a tendency for respondents to provide socially desirable answers or to overestimate their level of knowledge and adherence to food safety practices. To address this limitation, the researcher has employed multiple methods of data collection, such as direct observation of food handling practices in addition to self-report surveys. Direct observation would provide objective data on actual behaviours, allowing for a more accurate assessment of food safety practices. Additionally, validated instruments and anonymous surveys to encourage honest responses from participants would be used.

Use of the Conceptual Change Teaching Method to Address Food Safety Among Native American and Hispanic Food Preparers

Food safety receives minimal attention and only captures national attention during foodborne disease outbreaks. The objective of this study was to explore the knowledge, attitudes and practices on food safety aspects related to Orange Fleshed Sweet potato (OFSP) along the food value chain in Kenya. A cross-sectional study was designed and investigated food safety knowledge, attitudes and practices (KAP) among the OFSP processors, traders, and consumers of street foods in Kenya. A socio-demographic questionnaire and KAP questionnaire were used as data collection instruments. The study included OFSP traders OFSP puree processors, large retailer’s bakeries and consumers in Nairobi. The OFSP traders included were the suppliers of OFSP in the markets around Nairobi city. The OFSP consumers included the people who buy cooked OFSP from the street vendors in Nairobi city. Descriptive statistics such as percentage means and standard deviation were used to summarize the socio-demographic data and the knowledge, attitude, practices, and overall KAP. Pearson’s correlation was used to establish an association of the three study components. Adjusted linear regression was used to assess the effect of food safety on knowledge, attitude, and practices. Knowledgeable, positive attitude and good practice on food safety were considered for mean scores above 80%. Statistical significance was set at p < 0.05 . The findings from the OFSP processors revealed a mean percentage score for knowledge, attitude, practices at 70.7%, 93.5%, and 90%, respectively, with an overall mean score of 84.6%. Lower education level was statistically significantly associated with food safety practices at p = 0.002. Adjusted linear regression found a significant effect of food safety on knowledge at p<0.001. Adjusted multiple regression revealed that age was statistically significantly associated with food safety knowledge, and food safety attitude (both at p <0.001). Education level was significantly associated with food safety practices (p<0.001). Findings from OFSP traders revealed mean percentage scores for knowledge, attitude, practices at 63.1%, 74.4%, and 64.7%, respectively, with an overall mean score of 67.4%. Pearson’s correlation analysis revealed a strong positive correlation between food safety attitude and food safety practice p= 0.015. Similarly, a strong positive correlation between food safety practice and food safety knowledge was noted (p <0.001). Adjusted linear regression found that Food safety practice was significantly impacted by both knowledge and attitude R2=0.578 F=49.6 p=0.000. Results from OFSP consumers revealed mean percentage scores for knowledge, attitude, practices at 66.2%, 87.3%, and 91.6%, respectively with an overall mean score of 81.7%. Lower education level was statistically significantly associated with inappropriate practices among OFSP consumers p = 0.040. Pearson’s correlation analysis revealed a week positive correlation between food safety knowledge attitude and practice. : This study reveals a gap in the area of food safety knowledge, attitude, and practice along the OFSP value chain. The study highlights the need for policymakers to address and review the knowledge, attitude, and practices in the food industry, to raise food safety awareness campaigns and organize more targeted training along the food chains to reduce the foodborne disease burden. Keywords: Food safety, Knowledge, attitude, practices, processor, traders, consumers DOI: 10.7176/FSQM/110-05 Publication date: September 30 th 2021

Many food recovery agencies depend on donated food, and its safety is critical for the health of vulnerable populations. A food safety curriculum was developed for agency volunteers and paid staff of the Lower Mississippi Delta region. Examples of topics in the curriculum included: personal hygiene, food storage, transporting food safely, and HACCP. Food Safety Knowledge Pre- and Posttests (20 questions) were identical, and validity and reliability were established prior to use. Paired t-tests were performed to determine the effectiveness of the curriculum (n=190). A Food Safety Practices Survey (10 questions) demonstrating attitudes and behaviors regarding food safety practices in the agency and/or the home was given with the Food Safety Knowledge Posttest. The heading on the survey was, “After the food safety training today I plan to,” and possible responses were “already doing,” “yes,” or “no.” A Food Safety Practices Delayed Survey was administered by mail to participants 3-6 months following the food safety training. The Food Safety Practices Delayed Survey was similar to the Food Safety Practices Survey except there were four possible answer choices-- “always,” “most of the time,” “sometimes,” and “never.” Food Safety Knowledge Posttest scores (19.0 ± 0.1) were significantly (p<0.000) greater than Food Safety Knowledge Pretest scores (16.6 ± 0.2). Food Safety Practices Survey results indicated that participants were already using proper food safety practices (5.8 ± 0.2), or that they plan to use proper food safety practices (4.0 ± 0.2). On the Food Safety Practices Delayed Survey (n=82) participants indicated that they “always” (8.8 ± 0.2) or “most of the time” (0.8 ± 0.1) follow proper food safety practices. Results demonstrated the food safety curriculum was used successfully to improve food safety knowledge. Food Safety Practices Survey results indicated that the majority of food recovery agency personnel and staff were already using proper food safety practices in their agency or at home. In addition, the results from the Food Safety Practices Delayed Survey showed the participants retained the knowledge from the food safety training and a majority were “always” following proper food safety practices.

Food safety knowledge and self-reported practices among school children in the Ga West Municipality in Ghana

Food safety is a public health concern worldwide due to an increased morbidity and mortality risk associated with the outbreak of food-borne diseases. This study aimed to assess knowledge, attitude, and food safety practices (KAP) among university students in northern Tanzania. This is interesting because it allows data to be collected for creating awareness on safety, sanitation, and quality of food available within and outside the university environments.We conducted a cross-sectional study among 407 university students in Kilimanjaro region and all authors participated equally. Participants completed an online, self-administered questionnaire. Data was analyzed using SPSS version 25 and summarized using descriptive statistics. The Chi-squared test compared the proportion of KAP by participant characteristics and the multiple logistic regression model used to determine the associated factors. Participants had a mean age (standard deviation) of 23.2 (2.6) years, 51.4% were males, and 83% were < 25 years. The overall proportion of good knowledge, attitude, and food safety practices were 82.6, 78.4, and 31.9%, respectively. Higher odds of knowledge and attitude on food safety were students from KCMUCo (OR = 2.36; 95% CI 1.33–4.17) and (OR = 4.80; 95% CI 2.67–8.63). Also higher odds of food safety practice were students with good knowledge (OR = 1.80; 95% CI 1.03–3.13).Good food safety knowledge but not attitudes was associated with good food safety practices. This shows the need to introduce practical food safety within college environments to help students improve food hygiene and safety practices.

The study delved on identifying vendors’ level of awareness towards food safety and practices on proper food handling. The researcher made use of quantitative approach specifically the descriptive-correlative research design. The data were collected through the use of survey questionnaires distributed to the twenty-six vendors from the three selected barangays namely: Saduc Proper, Lilod Saduc, and Panggao-Saduc. The respondents were selected through convenience sampling. Specifically, this study sought to explore the demographic profiles of the respondents such as sex, highest educational attainment and attended seminar or training related to food safety and hygiene. It also identified the vendors’ level of awareness towards food safety and practices on proper food handling of street food. Lastly, it investigated the relationship between the demographic profiles of the respondents and the vendors’ level of awareness towards food safety. Using the convince sampling, the data were collected from twenty-six (26) sample size. Based on the findings, it was found out that most vendors were females and have low educational levels. It was also revealed that there were only few who have been to seminar/training related to food hygiene and safety. Furthermore, this study found out that respondents were very aware of many food safety practices such as keeping their preparation areas clean and using the right utensils. However, there was a need to improve some practices such as preheating sauces and serving food quickly. In terms of the relationship between the respondents’ demographic profile and their level of awareness on food safety, it resulted to negative moderate correlation between the demographic profile variables of gender, educational attainment, and seminars attended related to food safety and hygiene and the level of awareness among street food vendors on food safety practices. The researcher recommended that street food vendors must strictly observe safe food handling practices. They should be aware of the significance of these practices. In addition, they should attend seminar or training related to food safety and healthy food preparation practices to ensure a safer and healthier food environment for everyone’s health.

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facili- ties (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safe- ty management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sa- nitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice work- ers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

Food safety knowledge and practices are necessary for eliminating food borne diseases, however, there is a scarcity of information on food safety knowledge and practices among young adults in the Northern Region of Ghana. This research was therefore aimed at assessing the food safety knowledge and practices of university students in the Northern region of Ghana and to determine if any relationship exists between their food safety knowledge and practices and their socio-demographic and academic characteristics A cross-sectional study was carried out where data was collected from 397 randomly selected students of the University for Development Studies and Tamale Technical University using a questionnaire. Data was analyzed using SPSS V20. Results showed that 54.4% had good level of food safety knowledge, 38.5% had moderate level of food safety knowledge and 7.1% had poor levels of food safety knowledge. Similarly, students also showed 46.3%, 39.3% and 14.4% levels of good, moderate and poor food safety practices, respectively. The department and level of study significantly influenced (P &lt; 0.05) the food safety knowledge of participants, however no demographic characteristics influenced (P &gt; 0.05) the food safety practices of the participants. The findings from this study suggest the need for increased effort on how to guide students to translate their food safety knowledge into practice. Innovative and creative approaches should be applied to food safety education to increase practice since the students showed good food safety knowledge than food safety practice.

This study examines food safety knowledge and practices of food service staff in Al Madinah hospitals, Saudi Arabia. A total of 163 food service staff participated voluntarily from 10 hospitals across the city of Al Madinah. The participants completed a questionnaire composed of three parts: General characteristics, food safety knowledge, and food safety practices. Results showed that respondents generally had good food safety knowledge with the highest pass rate of 77.9% for knowledge of cross contamination followed by 52.8% for knowledge of food poisoning, and 49.7% of knowledge of food storage. Food safety practices were also strongly observed in the hospitals with a pass rate of 92.6%. Food safety knowledge among the hospital food service staff varied with the level of education, age, and having received food hygiene/safety practices, training while food safety practices had a significant association with the level of education and food hygiene/safety practices training of the staff. Spearman rho coefficient results showed that there was a significant linear relationship between food safety practice and food safety knowledge, and that food safety knowledge significantly predicts food safety practices. This research revealed the importance of education and consistent training of food service staff in improving knowledge and thereby better and safe food handling practices, which could contribute to apply food safety in the hospitals.

Introduction The world continues to face recurrent epidemics driven by arboviral and zoonotic pathogens, posing significant threats to global health. In Nigeria, underdiagnosis and misdiagnosis of viral haemorrhagic fevers (VHFs) are common due to weak surveillance systems, limited laboratory capacity, and poor health seeking behaviour. This study assessed the public health burden, vector abundance and climatic influences of Lassa fever virus (LASV), Dengue fever virus (DENV) and Yellow fever virus (YFV) infections in Oyo State, Nigeria. Methods A cross-sectional study was conducted from January 2022 to April 2023. Blood samples from 289 febrile humans were screened for LASV, DENV, and YFV using RT qPCR and serological assays, including IgM/IgG ELISA and lateral flow immunoassay kits. A total of 1,015 Aedes mosquitoes were trapped using Biogent Sentinel trap from 10 high risk LGAs, preserved in RNA Shield, and tested for YFV and DENV using RT qPCR. Additionally, 30 rats were trapped in Iwajowa LGA following LASV confirmation, preserved and tested for LASV via RT PCR. Meteorological data were obtained from the Nigerian Meteorological Agency. Data were analyzed using descriptive statistics and multivariate models to explore associations between, infection, climate and vector dynamics Results LASV IgM and IgG seroprevalence were 9.7% and 10.7%, respectively. DENV IgM and IgG seroprevalence were 6.6% and 37.7%. One individual tested positive for both LASV and DENV. Three LASV cases were confirmed by RT PCR in humans; no YFV or DENV RNA was detected in human or mosquito samples. Rodent samples tested negative for LASV. Aedes aegypti was the dominant species (79.5%) followed by Aedes albopictus and Aedes simpsoniwith seasonal population variations linked to climate patterns. Conclusion The findings confirm ongoing LASV and DENV transmission and highlight the risk of arboviral outbreaks due to high vector abundance. Strengthened surveillance, accurate differential diagnosis and integrated vector control are urgently needed to mitigate potential outbreaks.

Annually, millions of the people suffer from foodborne diseases which are mainly associated with poor food handling practices. The poor food safety knowledge and practices increase the risk of food contamination and foodborne diseases. The aim of this study was to evaluate the relationship between demographic attributes and food safety knowledge, attitudes, and practices (KAP) of food handlers (chefs and servers) working in small-scale restaurants, hotels and eateries in Lahore, Pakistan. A structured questionnaire including questions related to demographic characteristics and food safety KAP attributes of food handlers (n = 202) was used to collect the responses. The responses of food handlers were statistically analyzed using Spearman Correlation and Chi-Square tests. The results showed that a large proportion of food handlers had good attitudes towards food safety and followed good food safety practices (FSP) but had poor food safety knowledge (FSK). Demographic characteristics of food handlers i.e. level of education, professional category, current job tenure, and total food service industry experience were significantly (p < 0.05) associated with FSK, FSA, and FSP. FSK was found to be moderate to strongly correlated with FSP of food handlers (rs = 0.675), whereas FSA was found to be strongly correlated with FSP (rs = 0.733). The study highlighted the importance and impact of food safety knowledge on food safety practices and overall perspective of food handlers working in restaurants.

Owning pets offers various potential health benefits; however, it can be associated with gastrointestinal illnesses due to poor food safety knowledge and practices. This study aimed to evaluate the level of food safety knowledge and practices among pet owners in Lebanon, exploring the association between their knowledge/practices and socio-demographic characteristics. The participants included 300 pet owners, representing various genders, ages, educational levels, educational backgrounds, and incomes. They completed a questionnaire of 72 food handling practices and knowledge questions related to preparation, cross-contamination, storage and hygiene. In parallel, 300 non-pet owners with comparable sociodemographic characteristics to pet owners (control group) completed the questionnaire. On average, food safety knowledge scores were 62.1 ± 14.9% and 58.7 ± 15.5% among pet and non-pet owners, respectively, and the difference was significant (p = 0.05). On the other hand, mean food safety practice scores were 41.3 ± 14.8% and 40.4 ± 15.3% among pet and non-pet owners, respectively, and the difference was not significant (p = 0.41). In the food safety knowledge part, non-pet owners who were young, high income, university graduate, and from health-related majors scored significantly (p < 0.05) higher, while among pet-owners, only participants with a university degree and from health-related majors scored significantly (p < 0.05) higher, in terms of knowledge. On the other hand, In the food safety practices part, non-pet owners who were young, high income, and university graduates scored significantly (p < 0.05) higher, while among pet-owners, only young and high-income participants scored significantly (p < 0.05) higher. These results highlight the need for ongoing educational initiatives to improve food safety practices among both pet owners in Lebanon. The study suggests that targeted educational programs should be developed, considering specific socio-demographic characteristics, to enhance overall food safety awareness and practices among the population.

Background: Food-borne illnesses are a major cause of morbidity and death worldwide, and food safety and hygiene play a critical role in maintaining and improving consumer health. One significant factor in the prevalence of food-related illnesses associated with unclean food is the way food vendors handle their inventory. As a result, this study evaluated the level of food handlers' adherence to cleanliness and safety standards, as well as the variables affecting them in the city of Nnewi. This study evaluated degree of safety and hygiene practices, as well as the factors influencing them, among food handlers in the Nnewi metropolis.Methodology: A cross-sectional study of 428 consenting food handlers was carried out in Nnewi metropolis utilizing quantitative data gathering methodologies and non-probability method of sampling. A well-structured and pre-tested questionnaire was interviewer-administered to collect information on sociodemographic characteristics, food safety and hygiene practices, knowledge of food safety, and observational checklists that covered cleaning, sanitation and personal hygiene. Evaluation of safety and hygiene practices was done using a four-point scale of responses from participants, with scores equal and above the 50th percentile classified as good practices, while scores less than the 50th percentile as poor practices Data were analyzed using Minitab version 21.2 and SPSS version 27.0. P value &lt; 0.05 was considered significant.Results: The mean age of the 428 food handlers who responded, was 33.89±10.29 years, with female preponderance (83.4%, n=357). A total of 217 (50.7%) respondents were adjudged to be of good practices of food safety while 211 (49.3%) were of bad practices. Statistical analysis showed that food safety and cleanliness habits were significantly associated with age, marital status, and gender (p&lt;0.05). The presence of running water and the type of vending establishment (branded and unbranded) were also significantly associated with food safety practices while factors such as education level of respondents, prior training in food safety, knowledge of food safety policy in Nigeria, and duration of employment as food handlers, were not significantly associated with food safety practices (p&gt;0.05).Conclusion: The data indicate that certain demographic factors significantly impact food safety practices, pointing to potential areas for intervention, such as enhancing training and monitoring, particularly among younger, married, and less-educated food handlers, and ensuring the presence of running water in the vending premises. Food safety and cleanliness standards need to be raised because maintaining and enhancing health depends on food's wholesomeness and maximum safety.