Self-reported Food Safety Practices Research Articles

Knowledge and self-reported food safety practices among meat consumers in Ilorin, Nigeria.

As an imperative source of protein to man, meat could also serve as a source of infections when processed poorly. This research studied consumers' knowledge and self-reported food safety practices among 869 meat consumers of different socioeconomic statuses. We summarized the data obtained using descriptive and inferential statistics. Two outcome variables were developed to determine satisfactory knowledge and practices. The knowledge and practice scores were determined through a numeric scoring system based on the respondents' correct responses to knowledge and practices questions. These outcome variables were further categorized into binary variables based on a cut-off point (mean + 1 SD of the scores) with scores greater and lower than the cut-off points considered satisfactory (acceptable/appropriate) and unsatisfactory, respectively. The respondents are predominantly female (54.9%) within the age range of 19-25 years (54.2%) and were unmarried (71.1%). Less than half (46.4% and 40.0%) of the respondents have adequate knowledge and practice levels of food safety. Most meat consumers have identified various challenges to food safety and hazards related to unsafe food safety practices. Important socioeconomic variables of the meat consumers such as occupation, age, and marital status, were significantly (p < 0.05) associated with food safety knowledge. Meat consumers with higher age categories and educational levels were more likely to have good food safety knowledge than those of the 15-18 years age category and primary educational level, respectively. Respondents with higher levels of education were more likely to demonstrate satisfactory food safety practices than those of primary education status, while males (OR = 1.34; 95% CI: 1.02, 1.76; p = 0.043) were significantly more likely to report satisfactory food safety practices. In conclusion, this study emphasized the need for an improvement in consumers' food safety practices.

Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels

Food poisoning is a threat to health and economy across regions and living standards, with an estimated 600 million cases worldwide every year. In consumer households, water and electricity facilities are key to safe food preparation and storage. However, recreational home environments may be of lower standard and expose dwellers to higher risk of foodborne illness. The aim of this study was to assess risk behaviours in Norwegian cabin kitchens in relation to the level of cabin infrastructure and compared to home practices. Cabin dwellers (N = 339) answered an online questionnaire about infrastructure, appliances, cleaning routines, and food habits at the cabin and at home. Correspondence analysis was used to define three cabin types of low (16%), medium (31%) and high (53%) infrastructure. The cabin types were compared to one another as well as to home in terms of cabin visit frequency and length, kitchen equipment, cleaning practices, food consumption, and incidence of stomach sickness. Consumer practices were evaluated for their impact on potential exposure to foodborne pathogens in light of the food safety situation and recommendations in Norway. Large variations in cabin kitchen equipment were found, where 35% of the respondents did not have running water in the kitchen and 18% did not have a refrigerator. The lack of running water and/or electrical appliances in cabins appeared to lead to adaptive consumer practices regarding hygiene routines (e.g., more hand disinfectant). Food consumption differed from home towards safer choices in all cabin types (e.g., less raw chicken and more canned foods). The estimated incidence rate of stomach sickness was of 4‰ occurrences per day at the cabin. Across cabin types, the incidence rate was 4.0 times larger in low-infrastructure cabins and 3.1 times larger in medium-infrastructure cabins compared to high-infrastructure cabins. The results uncover a need for information campaigns on the elevated risk for foodborne illness in cabin environments and how consumers should change practices to reduce the risk.

Self-Reported Food Safety Practices and Associated Factors Among Health Extension Model and Non-Model Households in Northeastern Ethiopia: A Comparative Cross-Sectional Study.

PurposeEating contaminated food continues to cause numerous food-borne diseases globally. Understanding the causes of poor food safety practices is key to preventing food-borne diseases. Therefore, this study aimed to assess the prevalence of food safety practices and associated factors among health extension model and non-model households in Kombolcha, Ethiopia.MethodsA comparative cross-sectional study was conducted among 327 model households and 329 non-model households in Kombolcha. Four kebeles were selected randomly from a total of 12 kebeles, followed by a systematic random sampling method to select a total of 656 households. The data were collected through face-to-face interviews with household heads and observations from April 15 to May 15, 2021. Data were entered into EpiData version 3.1 and analyzed using SPSS version 25.0. Determinants of food safety practices were determined by using multivariable logistic regression model at a p-value <0.05.ResultsThe overall prevalence of food safety practices was 44.7% (95% CI: 40.5–48.4%), of which 57.8% (95% CI: 53.0–63.1%) were model and 31.6% (95% CI: 26.5–36.7%) were non-model households, with significant variation among household types. Being a model household (AOR=2.99; 95% CI: 1.98–4.52), having a female household head (AOR=3.13; 95% CI: 2.13–4.59), proper solid waste management (AOR=2.32; 95% CI: 1.54–3.48), good knowledge of food safety (AOR=2.05; 95% CI: 1.43–3.03), and good attitude (AOR=1.74; 95% CI: 1.22, 2.49) were significant predictors of good food safety practices.ConclusionThe prevalence of good food safety practices was not satisfactory. Being a model household, having a female household head, proper solid waste management, good knowledge, and good attitude were significantly associated with good food safety practices. Therefore, the identified modifiable factors are potential areas of intervention to enhance good food safety practices.

Survey of New Zealand Poultry Consumers' Handling of Raw Poultry and Food Safety Awareness To Provide Insight into Risk Factors for Campylobacteriosis

New Zealand (NZ) has a high rate of reported campylobacteriosis cases. Cross-contamination in home kitchens during poultry handling is considered the main factor in campylobacteriosis transmission. The main aim of this study was to measure NZ consumers' food safety awareness and self-reported food safety practices associated with handling raw poultry. This study will contribute to the existing knowledge to explain the reasons behind the increase of campylobacteriosis incidents. Findings can help inform future consumer education campaigns to help reduce the incidence of campylobacteriosis in NZ. A cross-sectional survey composed of 31 multiple-choice questions was designed, piloted, and used to collect information about the last time consumers purchased and prepared raw poultry at home. A street-intercept survey in public places, such as supermarkets in the Canterbury region, was used to recruit respondents for this study. A descriptive and inferential data analysis was performed, including a one-way analysis of variance test used to compare the mean scored responses of the respondents among different sociodemographics. Overall, 301 valid responses were obtained. Scores representing reported safe food practices ranged between 2 and 19 (maximum 21), with a mean score of 9.83 (standard deviation of 3.50 with a standard error of 0.20). There was some variation in correctly answered questions by respondents for food hygiene (25%), cross-contamination prevention (55%), temperature control and storage practices (49%), and food safety (52%). Approximately 30% of the respondents reported symptoms of a foodborne disease experienced once to four times during the past 12 months. The study identified low adherence to current recommended food safety practices, including safe food storage and temperature control. The findings can be used to inform a communication campaign regarding food safety needs to be designed urgently in NZ to reduce the rate of campylobacteriosis.

Exploring Food Safety Perceptions and Self-Reported Practices of Pet Owners Providing Raw Meat–Based Diets to Pets

The growing popularity of raw meat-based diets for pets is accompanied by increasing concern regarding possible health implications of this practice for pet owners through the storage and preparation of raw meat. This study aimed to explore pet owners' knowledge and perceptions about the safety of raw meat-based feeding and to determine self-reported food safety practices during raw meat-based pet food preparation. An online questionnaire was distributed via social media platforms and completed by pet owners practicing raw meat-based feeding (n = 174). Almost all participants (95%) reported confidence that their pets' raw meat-based food is safe. Two-thirds of respondents (67%) reported that they had researched food safety information regarding raw meat-based feeding, yet only 8% asked a veterinarian for food safety advice. Respondents were aware of pathogens that may be present in raw meat-based diets and of food safety practices; however, they did not report consistent implementation of appropriate food safety practices. Malpractices, such as rinsing of raw meat (27%) and absence of segregation of utensils and kitchen surfaces (52%), were reported. The risk to pet owners of foodborne illness associated with raw meat-based feeding was perceived to be low by 89% of pet owners. Participants perceived low susceptibility to foodborne illness but high self-efficacy, which may be an indication of optimistic bias. This study has identified a need to increase pet owners' awareness of the possible risks to human health associated with raw meat-based feeding of animals. The provision of comprehensive food safety information, intended to target the perceptions of pet owners identified in this study, is needed to improve pet owners' food safety practices and thus to reduce the potential food safety risks associated with raw meat preparation and storage in the domestic environment.

Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines

This study was conducted to assess the self-reported and observed food safety practices (FSP) of food handlers, who deliver food products that are prepared and cooked at home during the COVID-19 pandemic in the Philippines. 751 participated in the online survey who were selected using criterion sampling. A questionnaire developed by the researcher was used to gather data with Cronbach Alpha of 0.91. t-test, ANOVA, and Fleiss kappa were performed to treat data. There were no significant differences between self-reported FSP in four dimensions and demographic characteristics, except for age, where a significant difference exists between the FSP of the four age groups along food preparation (F ​= ​4.530,ρ<0.01). The FSP in the four dimensions obtained a weighted x¯ and σ of 1.72 ​± ​0.69 which is interpreted as Sometimes Practiced. The food handlers at home inadequately and inappropriately practiced the protocols in keeping the food safe to eat. The observed reports showed that the food handlers at home do not meet food safety standards as indicated in the weighted x¯ and σ in the four dimensions 1.63 ± 0.11, with a description of Sometimes Practiced. Observed practices further show very poor adherence to guidelines. Test for inter-rater reliability yielded almost perfect agreement (κ ​= ​0.81, ρ<0.05). There exists a significant difference with the FSP in personal hygiene (t ​= ​0.964, ρ<0.05), cross-contamination prevention and sanitation (t ​= ​0.815, ρ<0.05), food preparation (t ​= ​0.753, ρ<0.05), and food delivery (t ​= ​0.794, ρ<0.05). Government and non-government agencies should work together towards educating the food handlers at home on effective ways to learn about food safety concepts so they could become advocates of safer food practices.

Hand hygiene in food handlers working in canteens of an educational institution in Eastern India

Background: Food borne diseases are a worldwide problem of great magnitude in terms of human sufferings and economic cause. One of the important category directly relating to food safety concerns are the food handlers. This study was conducted to assess the knowledge and self-reported food safety practices of food handlers regarding food safety and hand hygiene and bacteriological analysis of hand hygiene of food handlers working in the canteen.Methods: The demographic data was collected on a structured questionnaire and the hand swabs were cultures as per standard protocol.Results: The study was conducted on 29 food handlers and 93.1% were males. A positive correlation was observed between the variables ‘knowledge’ and ‘self-reported food safety practices of food handlers with the socio-demographic data. The association between detection of different microorganisms and different knowledge and practices were a significant finding in 95% confidence limit (p&lt;0.001) on applying two tailed Z-test.Conclusions: This study is exploratory in nature and can act as a base study of the relationship between hand sanitation and knowledge attitude and practice of food handlers.

The differences between observed and self-reported food safety practices: A study with food handlers using structural equation modeling.

Every year, studies about food handlers' food safety knowledge, attitudes, and practices are published. Some results of these papers have been rather controversial, especially those related to food safety practices. The two most common methods for evaluating food safety practices - self-assessment and observation - are generally treated as interchangeable, but they can have different meanings. The objective of this study was, therefore, to differentiate between the observed and self-reported food safety practices of food handlers, verifying the effect of different variables in these food safety indicators through structural equation modeling, and examining the relationship between cognitive factors and these practices. A questionnaire with 37 questions was given to 183 food handlers to evaluate their food safety knowledge, attitudes, self-reported practices, and risk perceptions. For the observed assessment method of evaluating the food handlers' practices (observed practices), a checklist was developed, and food handlers were observed during one workday. Two models were developed based on the results of these two assessment methods. In the first model a significant positive effect of knowledge and a negative effect of risk perception on self-reported practices were observed. Food handlers with high risk-perception about their practices reported less adequate practices. Positive food safety attitudes acted as a moderator dampening the positive effect between knowledge and self-reported practices. In the second model a significant positive effect of knowledge on observed practices. Attitudes strengthened the positive effect between knowledge and observed practices. On the other hand, a direct effect of attitude on observed practices was not observed. In conclusion, self-reported practices and observed practices are different and should be used and discussed properly.

Determinants of self-reported food safety practices among youths

PurposeThe purpose of this paper is to examine the level of food safety practices and their determinants among youths in the city of Kuala Lumpur, Malaysia.Design/methodology/approachAn online cross-sectional study was carried out among 1,178 students at a premier university in the city of Kuala Lumpur. A web-based questionnaire pertaining to food safety knowledge, attitudes and practices was e-mailed to all registered students.FindingsThis study found that 61.7 per cent of the respondents had good food safety practices, 89.7 per cent had fair knowledge and slightly less than half of them had positive attitudes regarding food safety. There was significant association between respondents’ attitudes and their food safety practices. No association was found between socio-demographic characteristics, year and field of study and their food safety practices. There was also no significant association between knowledge and food safety practices. Respondents with positive food safety attitudes had higher odds (OR=7.55, 95 per cent CI: 5.66, 10.07) for food safety practices compared to those with negative attitudes.Research limitations/implicationsAs the study population consisted only of university students, the results may not be generalised to all youths in the country. Data collection using online self-reported questionnaires may cause misinterpretation. However, the questionnaire was validated and pilot tested prior to data collection. The results can be used in creating greater awareness of food safety practices, especially on positive attitudes among Malaysian youths.Originality/valueThis study describes self-reported food safety practices and their relationship with socio-demographic factors, knowledge, and attitudes of Malaysian university students.

Mindful Attention and Awareness Predict Self-Reported Food Safety Practices in the Food Service Industry

We examine relationships between dispositional mindfulness, food safety knowledge, and self-reported food safety practices in the food service industry. Mindfulness refers to the state of being attentive to and aware of what is taking place in the present. Mindfulness is relevant to food service work because employees often work in hectic environments that can detract attention and awareness away from threats to food safety and protocols that help manage such threats. Food service workers (N = 428) from a wide variety of establishments were surveyed to gather their dispositional mindfulness as well as food safety knowledge and practices. Analyses reveal that mindfulness explains variance in self-reported food safety practices beyond that of food safety knowledge, with stronger relationships for workers having lower levels of food safety knowledge. Implications are considered within the context of an emerging literature that emphasizes the relationship between psychological constructs and food safety practices.

Randomized Controlled Trial to Determine the Effectiveness of an Interactive Multimedia Food Safety Education Program for Clients of the Special Supplemental Nutrition Program for Women, Infants, and Children

Background Pregnant women and the very young are among those most susceptible to foodborne infections and at high risk of a severe outcome from foodborne infections. Objective To determine if interactive multimedia is a more effective method than pamphlets for delivering food safety education to Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) clients. Design A randomized controlled trial of WIC clients was conducted. Self-reported food safety practices were compared between pre- and postintervention questionnaires completed ≥2 months after the intervention. Subjects/setting Pregnant WIC clients or female caregivers (usually mothers) of WIC clients who were 18 years of age or older and able to speak and read English were recruited from an inner-city WIC clinic. Intervention Participants were randomized to receive food safety pamphlets or complete an interactive multimedia food safety education program on a computer kiosk. Main outcome measures Change from pre- to postintervention food safety scores. Statistical analyses performed A mean food safety score was determined for each participant for the pre- and postintervention questionnaires. The scores were used in a two-group repeated measures analysis of variance. Results Of the 394 participants, 255 (64.7%) completed the postintervention questionnaire. Satisfaction with the program was high especially among those with no education beyond high school. When considering a repeated measures analysis of variance model with the two fixed between-subject effects of group and age, a larger improvement in score in the interactive multimedia group than in the pamphlet group ( P=0.005) was found, but the size of the group effect was small (partial η 2=0.033). Women aged 35 years or older in the interactive multimedia group had the largest increase in score. Conclusions The interactive multimedia was well-accepted and resulted in improved self-reported food safety practices, suggesting that interactive multimedia is an effective option for food safety education in WIC clinics.