Food Safety Perceptions Research Articles

The effectiveness of information, education, and communication (IEC) methods on food safety and hygiene among food vendors during Ramadan

Background: During Ramadan 2023, only 4.7% of the 104 snack and food outlets in Jakarta, Indonesia, at the Cilandak District Primary Health Center met hygiene and sanitation standards. The inspections involved supervising cleanliness, implementing HACCP (Hazard Analysis & Critical Control Point), and counseling on the implementation of health and food safety practices. Purpose: To evaluate the impact of information, education, and communication (IEC) methods on food safety and hygiene practices among street food vendors during Ramadan. Method: A quantitative design with a quasi-experimental approach, an information, education, and communication (IEC) methods on food safety and hygiene for food vendors during the month of Ramadan consisting of one group. The study had two steps: first, it inspected food outlets before and after an educational intervention using a health environment inspection (eIKL PaJan) form; secondly, it tested food samples using a rapid test. Three outlets were randomly selected from each of the five sub-districts, and the data was analyzed using a paired T-test. The level of statistical significance was set at an alpha level of 0.05. Results: Fifteen "takjil" snack vendors were evaluated, and most had non-conformity scores. The highest non-conformity scores were due to hand hygiene issues and lack of knowledge about food safety. After the intervention, the mean score of knowledge about safe food handling increased from 57.5 to 75.9, with p<0.001 indicating an increase in awareness of food safety perceptions. Of the fifteen food samples tested, six showed the presence of formalin in the rapid test. However, subsequent testing at the laboratory revealed that the samples were free of formalin. Conclusion: Our study highlights a significant public health concern: enhancing awareness can bolster the safety, cleanliness, and knowledge of snack food outlet proprietors. This could positively affect the economy, human resource quality, and health through the implementation of food security practices.

Willingness to pay for farmed salmon: Balancing sustainability and safety perceptions

Given pressure on wild fish stocks, aquaculture has worked to develop farmed seafood markets. While farmed seafood should be more sustainable, consumers may lack confidence in its sustainability and may have food safety concerns. Using a sample of 266 seafood consumers in the US state of Maine, the study examined preferences for wild-caught and farmed salmon based on safety perceptions of the latter. Most preferred wild-caught, but this declined with lower food safety concerns. Additionally, willingness to pay for certified sustainably farmed versus non-certified farmed salmon was compared, revealing higher premiums with greater confidence in food safety. The industry should improve food safety perceptions and promote its benefits as a sustainable seafood source.

Factors associated with caregivers’ food safety knowledge, behavior, perception of food safety control, and the nutrition status of under-5 children in Nigeria

BackgroundHousehold-level food safety practices may have a long-term outcome on the nutrition and health status of under-five children. This study explores the relationships between caregivers’ self-reported food safety knowledge, behavior, perception of food safety control, and their young child’s (< 5 years) nutrition status.MethodsIn a cross-sectional study design, 664 caregivers from five Local Government Areas (LGAs) in Ibadan, Nigeria were surveyed using an interviewer-administered questionnaire on their food safety knowledge, behavior and perceived food safety control. Anthropometric measurements of the household’s index child (aged 6–59 months) were also taken. Variables for food safety knowledge and behavior score were selected using principal component analyses. The nutritional status of the children (Z-scores for weight-for-height (WAZ), height-for-age (HAZ), and weight-for-age (WHZ)) were calculated. Description statistics were run on all variables and logistic regression models examined associations between the three food safety constructs and the children’s nutritional status. Covariates such as LGAs, caregiver’s age, household size, wealth index, child’s gender, and age were adjusted.ResultsHigh-level of food safety knowledge, behavior and lots of perceived control on food safety issues were reported by 77.7%, 76.7%, and 81.1% of the caregivers. Using WAZ, HAZ and WHZ that are ≤ -2, acute malnutrition (6.0%), chronic malnutrition (42.5%), and underweight (22.0%), respectively were prevalent among the children. Perceived food safety control was the only food safety construct associated with acute malnutrition. Wealth index, caregivers’ age, number of under 5 at home, child age, and gender were associated with acute malnutrition. Caregiver’s age, child’s age, and gender were associated with chronic malnutrition. Furthermore, caregiver’s age, education and child’s age were associated with a child being underweight. The significance level was at P < 0.05.ConclusionFactors associated with food safety and children’s nutritional outcomes are multi-faceted in nature. Future studies should explore access to resources and other intermediate factors that may explain the linkage between childhood malnutrition and caregivers’ food safety awareness, knowledge, and behavior. Public health and food safety initiatives to bridge the gap between perceived food safety control and actual food safety behavior/practices.

Long-Haul Truck Drivers' Perceptions of Truck Stops and Rest Areas: Focusing on Health and Wellness.

The work and life routine of long-haul truck drivers (LHTDs) involve the use of truck stops and rest areas to meet their basic human needs. These extensions of their workspaces on the road do not always offer adequate physical structures and services that drivers need for optimal health. This study aimed to evaluate long-haul truck drivers' perceptions of food services, safety, physical activity, rest, and personal hygiene offered at truck stops and rest areas, as well as the correlation between these perceptions and sociodemographic, health, and work conditions variables. A cross-sectional, quantitative, and descriptive study was conducted with long-haul truck drivers from the southern region of Brazil. For data collection, a sociodemographic questionnaire and a Likert scale on food, rest, personal hygiene, safety, and physical activity services offered at truck stops and rest areas along Brazilian roads from March to August 2023 were used. The data were analyzed with simple frequency descriptive statistics. The sample consisted of 175 long-haul truck drivers. Out of these, 70.29% declared that the services of the truck stops and rest areas were charged; more than half (53.59%) of the professionals evaluated the rest service as "good" or "excellent"; the food services were "good" or "excellent" for 42.24% of the drivers. The spaces for physical activities were the worst evaluated as "bad" or "terrible" by 41.61%, followed by bathroom services (28.42%) and safety (34.24%). Rest and feeding services had better evaluations, while the services of bathroom, safety, and physical activity presented worse evaluations. Variables such as nationality, weekly working days, and marital status presented positive significance and influenced drivers' perceptions of the services offered at truck stops and rest areas. Drivers who were Brazilian and worked more than five days a week negatively evaluated the services of rest (p = 0.018), safety [0.020], physical activity (0.003), and bathrooms (0.020). In addition, the physical activity services were better evaluated by single drivers than married drivers. These findings suggest that the work conditions and nationality may influence LHTDs' perceptions of services and structures of truck stops and rest areas. These findings may reflect a lack of investments and support efforts to improve basic services such as personal hygiene, a safe environment, and physical exercises, which are fundamental to the health of the workers and aimed at reducing vulnerability and a sedentary lifestyle and meeting the basic human needs of LHTDs.

Hazard versus Risk in Perceptions of Food Safety: The Case of Titanium Dioxide

Hazard versus Risk in Perceptions of Food Safety: The Case of Titanium Dioxide

What motivates people to purchase food products with traceability systems? A structural equation modeling approach

This study focuses on food traceability, defined as the ability to track a product from raw material to end consumer using an identification code. By reviewing 49 studies from 2005 to 2022, this research aimed to understand the determinants influencing consumer purchases of food products with traceability systems. The results of the review enabled the development of a conceptual model with hypotheses and variables to be empirically tested. Data were collected via an electronic questionnaire, which received 263 responses from 21 Brazilian states. Structural Equation Modeling (SEM) was employed to analyze the hypothesized relationships. The findings confirmed that confidence in food producers and the government has a positive influence on consumer perceptions of food safety. Additionally, knowledge, pro-environmental behavior, perceived health benefits, and food safety positively impact consumers’ intentions to purchase traceable products. Most food traceability studies have predominantly focused on developed countries. This study seeks to expand existing knowledge and contribute to formulating more informed and adapted strategies, offering comprehension for more effective traceability practices in developing markets. It also makes a significant contribution to the fields of food safety and consumer behavior by empirically examining the relationships among consumer confidence, government perceptions, environmental concerns, health perceptions, food safety, and purchase intentions. The managerial implications highlight critical areas for building positive relationships with consumers and addressing their growing needs.

Review of Foods from Genetically Modified Agricultural Product

Genetically modified (GM) foods have emerged as a significant force in agriculture, offering transformative potential to address pressing global issues such as food security, malnutrition, and environmental sustainability. This comprehensive review delves into the multifaceted landscape of GM foods, examining advancements in crop improvement, environmental impact, food safety, nutraceuticals, and consumer perception. GM technologies have facilitated notable enhancements in agricultural productivity and resilience, with crops exhibiting increased yields and resistance to environmental stresses. Furthermore, biofortification initiatives have the potential to alleviate malnutrition by enhancing the nutritional content of staple crops. Additionally, the development of functional foods through genetic modification holds promise for promoting health and wellness. However, the widespread adoption of GM foods also raises ethical, health, and safety concerns, as well as challenges related to consumer acceptance. It is imperative that rigorous research, transparent communication, and responsible governance frameworks are in place to address these issues effectively. This review navigates through diverse perspectives to offer a nuanced understanding of GM foods, recognizing both their opportunities and challenges. By providing insights into the ethical dilemmas and complexities surrounding GM technologies, it aims to facilitate informed decision-making, guide policy development, and inform future research initiatives. Ultimately, the review underscores the importance of balancing innovation with ethical considerations and public concerns to ensure the sustainable and responsible deployment of GM foods in agriculture.

Vicarious vs experiential information in the consumer’s construal level on imported food safety risk perception

Consumers acquire information about the imported food safety risks through distal channels such as the Internet versus proximal channels such as direct experience, and these channels influence the consumer perception of safety. However, the empirical analysis of the sources of information (distal–proximal) channels is second to none. This article explores whether direct experience with imported food induces different levels of safety risks compared to distal information through social media. Based on the Construal Level Theory (CLT), the study examines consumer responses in a survey involving 500 respondents out of 1000 distributed in South Korea, using high-level construal (vicarious information) versus a low-level construal (direct experience) framework to assess food safety risk perception. We narrowed the imported food from China to South Korea to obtain a robust analysis. Our analysis shows that vicarious (distal) sources of information increase perceived food safety risks in the minds of the consumer, while direct experience (proximity) decreases food safety risks. In a supplementary analysis, those respondents who had visited China exhibited lower levels of food safety risk of the imported food. We infer that the lower-level construal (experience) mediates the effects of higher-level construal (indirect, social media) on the imported food safety risk. However, the correlation is nonlinear, explaining why some studies find proximity while others find distance in correlation with the food safety risk. In a contribution to the literature, this study answers a longstanding question regarding international business in food supplies, supports the CLT framework, and offers a policy recommendation for both Korea and China to enhance their information channels to counteract misinformation.

Development of food sharing online networks for sustainability: Consumer perspectives on food security and sharing

PurposeSharing food through online communities is an effective channel for quickly exchanging edible food, avoiding food waste and promoting environmental sustainability. This study explores how the different characteristics of food sharing platforms influence consumers' perceptions of food safety, attitudes and intentions to engage in sharing activities.Design/methodology/approachIn-depth interviews are first used to identify the key platform mechanisms that consumers pay attention to. A 2 (protection rules) × 2 (food supply sources) × 2 (transaction volume) factorial between-subjects experiment is used to design 8 scenarios in the literal description. This study finally collects a total of 604 valid samples through a web-based questionnaire to test the hypotheses after conducting manipulation checks, reliability and validity.FindingsThe results of this study show that the three variables of protection rules, food supply sources and transaction volume are the most important among all factors and have different levels of effects in reducing consumers' perceived lack of safety of food shared on online platforms and in improving positive attitudes and behavioral intentions. A moderating role in improving consumers' perceptions, food knowledge and cooking techniques, is also demonstrated.Originality/valueThe findings of this study make a significant contribution to the literature, which lacks research on the influence of food (un) safety on consumer perceptions through platform mechanisms in non-Western countries, as digital technology platforms can effectively connect food providers and recipients. Some practical implications for consumers regarding wasting and sharing food are also provided.

College Students’ Domestic Kitchen Food Safety Perceptions and Knowledge

This study investigates college students’ current food safety knowledge and food-handling perceptions and utilized an online survey which designed based on previous studies as method. The questionnaire measured respondents’ food safety knowledge and perception, and were divided into knowledge, attitudes and perception categories. The results show that college students significantly lacked in basic food safety knowledge as well as food handling skills and implies a high need to develop enhanced food safety resources for college students, especially on topics related to cross-contamination prevention, correct food preparation procedures, time and temperature control, and awareness of pathogens that cause foodborne illness.

Socioeconomic constraints on low‐income individuals' perceptions toward food safety

AbstractFood safety has emerged as a critical concern in Vietnam, posing a significant threat to public health due to the prevalence of unsafe foods in the market. Among those most vulnerable to contaminated foods, low‐income individuals are significantly affected. This study aimed to investigate the perceptions of food safety among this demographic, utilizing qualitative and quantitative approaches, including focus groups, survey questionnaires, and behavioral experiments using steamed bun as a stimulus. Participants were generally from low‐income classes with certain variations in household monthly income. Results from focus groups and the survey highlighted that the factors influencing food purchases included perception of safety, sensory properties, and acceptable pricing. The behavioral experiment revealed that participants with lower incomes were more inclined to select foods containing unsafe chemicals. In conclusion, the study underscored the heightened vulnerability of low‐income individuals to unsafe foods, with their perception of food safety bounded by socioeconomic status.Practical ApplicationsThe study highlights the high risk of contaminated food consumption among low‐income individuals in Vietnam, intensified by economic struggles and heightened vulnerability to food insecurity. With this demographic relying on regulations for their health, urgent actions are needed. Governmental policymakers should focus on implementing food safety educational campaigns, promoting affordable and safe alternatives, and providing food aid to economically disadvantaged communities. Mandatory food safety training programs for street food vendors, food handlers, and small businesses, coupled with regular safety practice monitoring, can play a crucial role in mitigating serious consequences. In addition, the research methodologies employed in this study, especially the behavioral experiment approach, can serve as valuable tools for researchers in the field of consumer behavior, enabling them to attain valid and reliable results.

Food safety in consumer relations: the influence of personal values

Purpose: The aim of this article is to analyze the relationship between food safety and personal values in light of consumer behavior theory. Method: In this theoretical essay, this relationship is examined through a discussion on how consumers' subjective perceptions are influenced by their personal values in various contexts involving food safety. Findings: The debate addresses social, cultural, economic and environmental factors, considering that values are shaped through the interaction of these variables. By outlining their positioning strategies based on segments of values that are relevant to consumers, organizations are more likely to evoke favorable attitudes towards product acquisition. This includes considering external factors because they shape the formation of personal values and thus influence individuals' choices related to food and their perception of food safety. Originality: This work enriches the theory of personal values in the field of consumer behavior related to food safety by exploring the complex interplay between personal, cultural and market values. Considering personal values as a central element, the analysis presented provides insights for the development of more targeted marketing actions, effective public policies and food supply chain management approaches that meet consumers' expectations in terms of food safety.

Adolescents' use of online food delivery applications and perceptions of healthy food options and food safety: a cross-sectional study in the United Arab Emirates.

This cross-sectional study aimed to assess Online food delivery applications (OFDA) usage trends among adolescent users in the United Arab Emirates (UAE), focusing on their perceptions of healthy food options and food safety (n = 532). Sociodemographic information, frequency of OFDA use, factors affecting food choices, and perceptions of healthy food and food safety were investigated. A total perception score was calculated for each participant. Most participants used OFDAs weekly (65.4%), favoring fast food (85.7%). Factors like appearance and price drove food choices (65.0%), while taste and cost hindered healthy food orders (29.7 and 28.2%). Younger and frequent users had lower scores for perceiving healthy food, while seeking healthy options was associated with higher scores (p < 0.05). Females and those seeking healthy food showed higher food safety scores (p < 0.05). The study suggests tailored interventions to promote healthier choices and improve food safety perceptions among adolescents using OFDAs in the UAE.

Consumers preferences food safety perceptions for beef – a cross-country comparison in the wake of COVID-19

Food safety is a pressing global concern, particularly in developing and emerging economies. The recent COVID-19 pandemic has further heightened consumer attention towards food safety, quality, and maintaining a healthy diet. This study provides insights into consumer awareness and perceptions related to food safety and the origin of beef products, with a specific focus on the impact of COVID-19. It draws comparisons between emerging economies, specifically Albania and Kosovo, where significant food safety challenges exist, and a highly developed economy, Austria. To assess consumer preferences, a discrete choice experiment was conducted, aiming to gauge the significance of various product attributes and consumers’ willingness to pay (WTP) for specific product features. The study’s findings revealed a strikingly strong sense of consumer patriotism across all surveyed countries. WTP estimates indicated a clear preference for domestically sourced food over imported alternatives. While the COVID-19 pandemic exerted a notable influence, its effects were generally contained. However, respondents from emerging economies perceived the pandemic’s impact to be more severe. Additionally, factors such as risk perception and risk acceptance played a role in shaping the importance of relevant product attributes in all the food markets examined in this study. Furthermore, distinct variations emerged between the countries concerning the importance of food safety standards. For instance, in Albania, the European Union (EU) food safety certificate holds higher utility compared to the national certificate, suggesting a potential lack of trust in national agencies. Notably, low trust in institutions, including those related to food safety, is a common issue in emerging and developing economies. This lack of trust, in turn, influences consumers’ perceptions of personal food safety, given that it is a credence attribute.

Revolutionizing the restaurant industry: exploring the implementation and impact of blockchain technology on the dining experience

ABSTRACT This research conducted two studies on blockchain technology (BCT) in the restaurant supply chain. The first study explored how BCT influences customer dining experiences using a service design workshop. The second study validated the findings using PLS-SEM. Results indicate that customer innovativeness and cryptocurrency ownership positively impact transparency perceptions. Increased transparency improves food safety, quality, and naturalness perceptions, enhancing customer satisfaction and eWOM behavior. Food safety concerns and health consciousness strengthen the relationship between transparency and perceived food safety and quality. This research expands information processing theory and offers insights for restaurant owners, policymakers, and technology developers regarding BCT adoption.

Food Safety Perceptions in the Shadow of COVID-19: Evidence from China

Food Safety Perceptions in the Shadow of COVID-19: Evidence from China

A cross-sectional study on online food delivery applications (OFDAs) in the United Arab Emirates: use and perceptions of healthy food availability among university students.

Online food delivery applications (OFDAs) have seen a surge in popularity during the COVID-19 Pandemic, particularly among young adults. This study aimed to assess the use of OFDAs and the perception of food healthiness and safety among university students in the United Arab Emirates (UAE). A web-based cross-sectional study was conducted among university students in the UAE via snowball sampling (n = 1096). Sociodemographic characteristics, OFDAs usage, and perceptions toward food healthiness and safety were investigated. Chi-square analysis was used to determine the association between categorical variables and healthy food choices. Mann-Whitney U and Kruskal-Wallis H tests were used to determine differences between different groups and perception statements. Over half (52%) of the students were frequent users of OFDAs with fast food being the most popular choice (88.4%). Older participants, those living in the university dorms, and those with higher allowances used the OFDAs more frequently (P < 0.05). Price (78.0%) and food appearance (65.7%) had the highest impact on food selection. Most subjects (69.3%) reported looking for healthy food but were worried about affordability (43.1%) and taste (27.1%). Most participants (57.8%) agreed that OFDAs increased their appetite and food intake. Participants believed that having a hygiene rating system in OFDAs would give them the chance to make informed decisions (82.3%). Unhealthy food options were popular among university students. The study highlights the need to provide more affordable and appealing healthy food options and suggests that improved nutrition information and hygiene standards could help to promote healthy food choices among university students.

Consumer Food Safety Awareness and Demand for Fluid Milk: A Case Study from India

ABSTRACT: Despite significant improvements in consumers’ food safety awareness, the literature provides little or no evidence of the impact of food safety awareness on the quantity of fluid milk consumers purchased. This is especially true for India’s consumers, where the economy is changing rapidly regarding food marketing, incomes, urbanization, and increased demand for food safety.The study is based on primary data from a survey of consumers from urban and peri-urban districts in India. The survey collected information on socioeconomic characteristics, dairy consumption, purchasing patterns, and food safety awareness. This study first creates a food safety awareness (FSA) index to measure consumers’ awareness of food safety attitudes and perceptions. It investigates the factors affecting consumers’ food safety awareness and FSA’s impact on fluid milk demand. The study uses a newly developed impact evaluation method, continuous treatment matching estimation, and dose-response functions (DRFs) to assess the impact of FSA on consumers’ fluid milk purchases. Findings show that educational attainment, sources of information on food safety, age, and gender of the head of the household significantly influenced consumers’ food safety awareness. Further, the study finds that food safety awareness positively impacts the demand for fluid milk. After controlling for milk prices and family income, Indian consumers aware of and adopt seven or more food safety habits or practices are likely to demand more fluid milk. Results are robust to specifications, income levels, and the location of households. The link between food safety awareness and the quantity of milk purchased implies a latent consumer demand for food safety. Any consumer awareness programs and policies supporting milk and its products’ hygienic production will likely increase demand for milk and dairy products. At a policy level, credible systems can be put in place for food certification and labeling, which enhance the availability of safe and hygienic food.

Disposição dos consumidores em pagar por produtos com boas práticas agrícolas-GAP- rotulados para segurança alimentar

ABSTRACT: While food risks are increasing in many countries, consumers in Turkey are also worried about the risks of agricultural products. Uncontrolled agricultural production in Turkey both threatens consumer health and prevents export earnings. Agricultural products that cannot be exported in Turkey are easily marketed in the country. Low-income level in Turkey limits the consumption of certified safe food. This study particularly focused on consumers whose demands direct the production of safe food. This study determined the food safety perception of consumers, their demands for safe agricultural products with good agricultural logo, and their willingness to pay extra. Please no new line Data were obtained through face-to-face interviews with 422 individuals over the age of 18 residing in the city center of Tokat in Turkey. This study provided information on the necessity of good agriculture for consumer health, agriculture sustainability , sustainability of agricultural exports and willingness to pay for safe products with the GAP logo in Turkey. In Turkey, consumers’ awareness of food safety is low, only 20.85% of the participants know the concept of food safety and only 52% recognize the good agriculture logo. Twenty-seven per cent of the participants stated that they would pay 10% higher for products with good agriculture logos while 23% of them would pay 20% higher. According to ordered probit analysis, it was determined that there was a relationship between knowing the good agriculture logo, knowing the logo of organic agriculture, adopting innovations, marital status, and willingness to pay extra for safe food.

Understanding food safety and consumer perception: a mixed-method approach

This study investigates the primary attributes influencing consumers’ implicit and explicit perceptions of food safety (FS). To achieve this objective, a mixed-method approach has been adopted, combining the Implicit Association Test with an online questionnaire survey based on a sample of 284 respondents. The results show that the sustainable attributes of production processes and the intangible and perceptible attributes of products are mostly associated, both implicitly and explicitly, to FS. However, significant differences emerged for some variables, especially regarding the ‘country-of-origin’, which showed only slightly association with the safety concept in the IAT but received the highest average score in the survey. Theoretically, the paper provides a comprehensive framework of the main attributes related to FS by analysing the differences between the consumers’ implicit and explicit perceptions. From a managerial perspective, it identifies the most effective strategies the different actors in the production-food chain can adopt to convey FS to the market.