Investigation of Food Safety Knowledge, Attitudes, and Behavior for Analyzing Food Safety Risk Factors in the Elderly

This study aimed to investigate netizens’ food safety knowledge, attitudes and behavior, status, and their demand for science popularization by WeMedia. Firstly, participants were recruited by WeMedia, including WeChat, Microblog, and QQ. Then, a web-based survey was conducted using a self-designed questionnaire, which comprised 29 items about the knowledge, attitude, and practice (KAP) status of netizens’ food safety and the demand for science popularization by WeMedia. A correct answer on knowledge-related items was assigned a value of 1 point, and the high, medium, and low levels of knowledge had a total of 6–8, 3–5, and 0–2 points, respectively. A correct answer on attitude-related items was given a value of 1 to 5 points, and the high, medium, and low levels of attitude had a total of 16–20, 8–16, and l4–8 points, respectively. A correct answer on practice-related items was given a value of 5 to 1 point, and the high, medium, and low levels of attitude had a total of 22–30, 14–22, and 6–14 points, respectively. Results showed that the distribution of the different levels of the KAP scores were as follows: high (79.0%), medium (20.2%), low (0.8%); high (65.6%), medium (34.1%), low (0.3%); high (70.1%), medium (29.4%), low (0.5%). Approximately 86% of the subjects desired to obtain food safety knowledge from WeMedia. In conclusion, the netizens’ KAP in food safety are relatively optimistic. A large demand for science popularization on food safety knowledge by WeMedia is warranted. The WeMedia has a potentially important role in science popularization and health promotion related to food safety and health behaviors.

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A Qualitative Study on Consumers' Perceptions of Food Safety Risk Factors

Journal of Korean Home Management Association ◽

10.7466/jkhma.2013.31.4.015 ◽

2013 ◽

Vol 31 (4) ◽

pp. 15-31 ◽

Cited By ~ 3

Author(s):

YeoYm Yoon ◽

Kyungja Kim

Keyword(s):

Risk Factors ◽

Food Safety ◽

Qualitative Study ◽

Safety Risk ◽

Food Safety Risk

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A study of system dynamics modelling and optimization for food safety risk communication in China

Alexandria Engineering Journal ◽

10.1016/j.aej.2020.11.039 ◽

2021 ◽

Vol 60 (1) ◽

pp. 1917-1927

Author(s):

Lang Liang

Keyword(s):

Food Safety ◽

System Dynamics ◽

Risk Communication ◽

Safety Risk ◽

System Dynamics Modelling ◽

Dynamics Modelling ◽

Food Safety Risk ◽

Modelling And Optimization

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Comparing the Microbiological Status of Pre- and Postharvest Produce from Small Organic Production

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-548 ◽

2015 ◽

Vol 78 (6) ◽

pp. 1072-1080 ◽

Cited By ~ 12

Author(s):

AIXIA XU ◽

DONNA M. PAHL ◽

ROBERT L. BUCHANAN ◽

SHIRLEY A. MICALLEF

Keyword(s):

Food Safety ◽

Organic Production ◽

Wash Water ◽

Small Scale ◽

Organic Farms ◽

Production Scale ◽

Safety Risk ◽

Leafy Greens ◽

Postharvest Handling ◽

Food Safety Risk

Consumption of locally, organically grown produce is increasing in popularity. Organic farms typically produce on a small scale, have limited resources, and adopt low technology harvest and postharvest handling practices. Data on the food safety risk associated with hand harvesting, field packing, and packing-house handling with minimal treatment, at this production scale, are lacking. We followed produce from small organic farms from the field through postharvest handling and packing. Pre- and postharvest produce (177 samples) and water (29 samples) were collected and analyzed quantitatively for Escherichia coli, total coliforms (TC), aerobic bacteria (APC), yeasts, molds (M), and enteric pathogens. No pathogens were recovered. E. coli was detected in 3 (3.6%) of 83 preharvest produce samples, 2 (6.3%) of 32 unwashed and 0 of 42 washed postharvest produce samples, and 10 (34.5%) of 29 water samples. No correlation was found between bacterial levels in irrigation water and those on produce. Postharvest handling without washing was a factor for APC and M counts on tomatoes, with lower frequencies postharvest. Postharvest handling with washing was a factor for leafy greens for TC counts, with higher frequencies postharvest. APC (P = 0.03) and yeast (P = 0.05) counts were higher in preharvest than in unwashed postharvest tomatoes. Washed postharvest leafy greens had higher M counts (P = 0.03) and other washed produce had higher TC counts (P = 0.01) than did their preharvest counterparts. Barriers were found to the use of sanitizer in wash water for leafy greens among small farms using organic practices. Hand harvesting and dry handling did not appear to be associated with a significant food safety risk, but washed leafy greens carried higher levels of some microbial indicators, possibly because of the lack of sanitizer in the wash water. The development of resources and materials customized for this sector of growers could enhance dissemination of information on best practices for handling of leafy greens.

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Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye†

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-154 ◽

2015 ◽

Vol 78 (12) ◽

pp. 2126-2135 ◽

Cited By ~ 3

Author(s):

ALEXANDRA CALLE ◽

ANNA C. S. PORTO-FETT ◽

BRADLEY A. SHOYER ◽

JOHN B. LUCHANSKY ◽

HARSHAVARDHAN THIPPAREDDI

Keyword(s):

Food Safety ◽

Low Temperatures ◽

Thermal Inactivation ◽

Medium Size ◽

Preparation Methods ◽

Safety Risk ◽

Microbiological Safety ◽

Pathogen Populations ◽

Food Safety Risk ◽

Midwestern City

Boneless beef rib eye roasts were surface inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of Salmonella for subsequent searing, cooking, and warm holding using preparation methods practiced by restaurants surveyed in a medium-size Midwestern city. A portion of the inoculated roasts was then passed once through a mechanical blade tenderizer. For both intact and nonintact roasts, searing for 15 min at 260°C resulted in reductions in Salmonella populations of ca. 0.3 to 1.3 log CFU/g. For intact (nontenderized) rib eye roasts, cooking to internal temperatures of 37.8 or 48.9°C resulted in additional reductions of ca. 3.4 log CFU/g. For tenderized (nonintact) rib eye roasts, cooking to internal temperatures of 37.8 or 48.9°C resulted in additional reductions of ca. 3.1 or 3.4 log CFU/g, respectively. Pathogen populations remained relatively unchanged for intact roasts cooked to 37.8 or 48.9°C and for nonintact roasts cooked to 48.9°C when held at 60.0°C for up to 8 h. In contrast, pathogen populations increased ca. 2.0 log CFU/g in nonintact rib eye cooked to 37.8°C when held at 60.0°C for 8 h. Thus, cooking at low temperatures and extended holding at relatively low temperatures as evaluated herein may pose a food safety risk to consumers in terms of inadequate lethality and/or subsequent outgrowth of Salmonella, especially if nonintact rib eye is used in the preparation of prime rib, if on occasion appreciable populations of Salmonella are present in or on the meat, and/or if the meat is not cooked adequately throughout.

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