Consumer Food Safety Perceptions and Practices in a Turkish Community

Research has shown that most reported foodborne outbreaks are caused by food prepared and consumed at home, thus emphasizing the importance of consumer food safety knowledge. In this study, 2,000 randomly selected residents from Çanakkale, Turkey, participated in face-to-face interviews to assess their food safety perceptions and practices. Questions covered the attention given to expiration dates, safety certificates, and food additives during shopping; consumption of high-risk foods; safe food handling; storage knowledge; and their source of food safety knowledge. Statistical analyses were done to clarify the differences according to three main aspects: gender, age, and educational level. Results showed that women and middle-aged respondents were significantly more careful during shopping and more interested in food safety issues than men and younger individuals. A significant relationship was found between gender and consumption of high-risk foods, with men consuming more of these foods than women. Furthermore, high-risk foods were more frequently consumed by young participants than by older participants, with more highly educated consumers shopping more consciously. Although most respondents appeared to know proper food handling and storage practices, almost all participants lacked some information on some issues. In order to remove these deficiencies, a brochure was prepared and distributed to people in various parts of the city. In addition, public seminars were organized. However, to ensure that this information results in positive attitude and behavioral changes, seminars should be repeated at specific intervals, and education procedures and processes should be controlled regularly.

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Trends in U.S. Consumers' Safe Handling and Consumption of Food and Their Risk Perceptions, 1988 through 2010

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-017 ◽

2011 ◽

Vol 74 (9) ◽

pp. 1513-1523 ◽

Cited By ~ 60

Author(s):

SARA B. FEIN ◽

AMY M. LANDO ◽

ALAN S. LEVY ◽

MARIO F. TEISL ◽

CAROLINE NOBLET

Keyword(s):

Food Safety ◽

Media Coverage ◽

Perceived Risk ◽

Risk Perceptions ◽

Foodborne Illness ◽

Cross Contamination ◽

Food Handling ◽

Safety Issues ◽

Consumption Practices ◽

Safe Food

Although survey results measuring the safety of consumers' food handling and risky food consumption practices have been published for over 20 years, evaluation of trends is impossible because the designs of published studies are not comparable. The Food Safety Surveys used comparable methods to interview U.S. adults by telephone in 1988, 1993, 2001, 2006, and 2010 about food handling (i.e., cross-contamination prevention) and risky consumption practices (eating raw or undercooked foods from animals) and perceived risk from foodborne illness. Sample sizes ranged from 1,620 to 4,547. Responses were analyzed descriptively, and four indices measuring meat, chicken, and egg cross-contamination, fish cross-contamination, risky consumption, and risk perceptions were analyzed using generalized linear models. The extent of media coverage of food safety issues was also examined. We found a substantial improvement in food handling and consumption practices and an increase in perceived risk from foodborne illness between 1993 and 1998. All indices were stable or declined between 1998 and 2006. Between 2006 and 2010, the two safe food handling practice indices increased significantly, but risk perceptions did not change, and safe consumption declined. Women had safer food handling and consumption practices than men. The oldest and youngest respondents and those with the highest education had the least safe food handling behaviors. Changes in safety of practices over the survey years are consistent with the change in the number of media stories about food safety in the periods between surveys. This finding suggests that increased media attention to food safety issues may raise awareness of food safety hazards and increase vigilance in food handling by consumers.

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Discovery and Development of Educational Strategies To Encourage Safe Food Handling Behaviors in Cancer Patients

Journal of Food Protection ◽

10.4315/0362-028x-71.8.1666 ◽

2008 ◽

Vol 71 (8) ◽

pp. 1666-1672 ◽

Cited By ~ 18

Author(s):

LYDIA C. MEDEIROS ◽

GANG CHEN ◽

VIRGINIA N. HILLERS ◽

PATRICIA A. KENDALL

Keyword(s):

Food Safety ◽

High Risk ◽

Cancer Patients ◽

Educational Resource ◽

Food Handling ◽

Handling Practices ◽

Safe Food ◽

Food Handling Practices ◽

Risk Reducing ◽

Foodborne Infections

Foodborne infections pose a threat to cancer patients who are immunocompromised because of disease or medical therapy. Comprehensive food safety education can raise cancer patients' awareness of risk for foodborne infections and encourage risk-reducing behavior. The objectives of this study were to assess food safety informational needs of cancer patients and to determine factors that may influence prospective educational interventions that foster risk-reducing behaviors. Focus groups with cancer patients were formed, and interviews with health professionals working with cancer patients were conducted. Findings were used to develop three educational resource prototypes for cancer patients. Information from two additional focus groups and interviews with cancer patients was used to evaluate the prototypes before revision and finalization. There was a general awareness among focus group participants that chemotherapy increased their susceptibility to foodborne illness and infections. Participants had a basic knowledge of safe food handling practices but did not necessarily link their awareness of increased susceptibility for infection with their routine food handling practices. When informed of specific high-risk foods, there was skepticism about compliance due to disbelief of the risk, personal preferences for the high-risk food, and lack of information about how to use the recommendation. Most of the health care providers agreed that food safety information should be provided by dietitians, physicians, and nurses, but physicians stated they had little time to do so. Cancer patients expressed positive attitudes toward the educational resource prototypes and willingness to follow the food safety recommendations provided.

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High-Risk Food Consumption and Food Safety Practices in a Canadian Community

Journal of Food Protection ◽

10.4315/0362-028x-72.12.2575 ◽

2009 ◽

Vol 72 (12) ◽

pp. 2575-2586 ◽

Cited By ~ 54

Author(s):

ANDREA NESBITT ◽

SHANNON MAJOWICZ ◽

RITA FINLEY ◽

BARBARA MARSHALL ◽

FRANK POLLARI ◽

...

Keyword(s):

Food Safety ◽

High Risk ◽

Food Consumption ◽

Health Concern ◽

Chicken Nuggets ◽

Food Handling ◽

Annual Household Income ◽

Safety Practices ◽

Food Practices ◽

Safe Food

Understanding consumers' high-risk food consumption patterns and food handling in the home is critical in reducing foodborne illness. This study was conducted to determine the prevalence of unsafe food practices of individuals in a Canadian-based population, specifically, high-risk food consumption and home food safety practices. During November 2005 to March 2006, a sample of 2,332 randomly selected residents of the Waterloo Region (Ontario, Canada) participated in a telephone survey of food consumption and food safety. Questions covered consumption of high-risk foods, hand washing practices, safe food handling knowledge, source of food safety education, meat thawing and cooking practices, cross-contamination after raw food preparation, and refrigeration temperatures. Certain high-risk food behaviors were common among respondents and were associated with demographic characteristics. In general, unsafe practices increased with increasing total annual household income level. Males were more likely to report engaging in risky practices than were females. Specific high-risk behaviors of public health concern were reported by elderly individuals (e.g., consuming undercooked eggs), children (e.g., consuming chicken nuggets), and rural residents (e.g., drinking unpasteurized milk). Respondents appeared to know proper food safety practices, but did not put them into practice. Thus, educational programs emphasizing specific practices to improve food safety should be directed to targeted audiences, and they should stress the importance of consumer behavior in the safety of foods prepared at home. Further investigation of consumer perceptions is needed to design such programs to effectively increase the implementation of safe food practices by consumers.

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FOOD SAFETY KNOWLEDGE, ATTITUDES AND PRACTICES AMONG FEDERAL UNIVERSITY OF AGRICULTURE STUDENTS IN ABEOKUTA

Journal of Natural Sciences Engineering and Technology ◽

10.51406/jnset.v15i1.1769 ◽

2017 ◽

Vol 15 (1) ◽

pp. 94-107

Author(s):

M O ADEGUNWA ◽

M I SANUSI ◽

H A BAKARE ◽

A M OMEMU

Keyword(s):

Food Safety ◽

Contributing Factors ◽

Safety Attitudes ◽

Attitudes And Practices ◽

Handling Practices ◽

High Level ◽

Almost All ◽

The University ◽

Safety Knowledge ◽

Safety Attitude

Improper practices, poor attitudes and lack of knowledge by food handlers are contributing factors for the spread of foodborne diseases. Food safety knowledge is an important factor in improving food safety practices and subsequently food safety attitude. This study is aimed at exploring the food safety knowledge, practice and attitude of FUNAAB students. A self completed questionnaire was answered by randomly selected 270 students from each of the nine (9) colleges in the university and analyzed using SPSS software. The study revealed that almost all of the students had a high level of food safety awareness but the knowledge was not to large extent translated into practice. Majority of the students also had good food safety attitudes as many of them are willing to change their food handling behav-iour when they know they are incorrect (94.8%). The study further revealed similar level of food safety knowledge between the male and female. Despite the level of studentsâ€™ knowledge, their choice of eating place on campus was determined by the price of the food. This study therefore concluded that good knowledge of food safety does not determine studentsâ€™ safe handling practices and choice of eating place.Keywords: Food safety

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Food Safety Perceptions and Behaviors of Kentucky Consumers

Journal of Food Protection ◽

10.4315/0362-028x-69.6.1412 ◽

2006 ◽

Vol 69 (6) ◽

pp. 1412-1421 ◽

Cited By ~ 52

Author(s):

MARY ROSEMAN ◽

JANET KURZYNSKE

Keyword(s):

Food Safety ◽

Household Income ◽

Risk Perceptions ◽

Health Belief ◽

Food Handling ◽

Healthy Behaviors ◽

Safety Perceptions ◽

And Behaviors ◽

Handling Practices ◽

Belief Model

In several areas, Kentuckians practice more risky health behaviors than most of the rest of the nation. The Health Belief Model states that individuals with lower perceived risks practice less healthy behaviors. This study sought to determine if this was true for food safety by assessing food safety perceptions and behaviors of Kentucky consumers. Data were collected through a telephone questionnaire based on a survey by the U.S. Food and Drug Administration; 728 respondents participated. Food safety perceptions were analyzed by examining participants' responses to confidence in the safety of the food supply, perception of likelihood of people becoming sick because of foodborne illness, and perception of where food safety problems are most likely to occur. Significant differences were found in food safety perceptions for age, gender, household income, education, and employment in the food industry. Analysis of food safety behaviors revealed differences in food handling behaviors for gender, education level, household income, race, and households with a member aged 65 years or older. Significant relationships were found between respondents' food safety perceptions and behaviors. In general, Kentucky consumers who perceived higher risks exhibited safer food handling behaviors. Strategies to increase the understanding of real and perceived food safety risks in the home combined with strategies that target specific demographic groups may be the most effective approach to improve food handling practices. A better understanding of consumers' food safety risk perceptions and behaviors could lead to more effective food safety education materials and messages.

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Varying Influences of Motivation Factors on Employees' Likelihood To Perform Safe Food Handling Practices Because of Demographic Differences

Journal of Food Protection ◽

10.4315/0362-028x-73.11.2065 ◽

2010 ◽

Vol 73 (11) ◽

pp. 2065-2071 ◽

Cited By ~ 12

Author(s):

JASON D. ELLIS ◽

SUSAN W. ARENDT ◽

CATHERINE H. STROHBEHN ◽

JANELL MEYER ◽

PAOLA PAEZ

Keyword(s):

Food Safety ◽

Food Service ◽

Demographic Characteristics ◽

Food Handling ◽

Service Employees ◽

Motivation Factors ◽

Handling Practices ◽

Safe Food ◽

Food Service Employees ◽

Food Handling Practices

Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation.

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Employees’ knowledge, attitude and practice of food additives; impacts of an educational intervention

Nutrition & Food Science ◽

10.1108/nfs-11-2019-0346 ◽

2020 ◽

Vol 50 (6) ◽

pp. 1199-1212

Author(s):

Amir Reza Moravejolahkami ◽

Zahra Esfandiari ◽

Hadiseh Ebdali ◽

Marjan Ganjali Dashti ◽

Akbar Hassanzadeh ◽

...

Keyword(s):

Food Safety ◽

Food Additives ◽

Content Type ◽

Safety Issues ◽

Attitude And Practice ◽

Significant Difference ◽

Before And After ◽

Knowledge And Attitude ◽

Safety Attitude ◽

Knowledge Attitude And Practice

Purpose Understanding consumers’ food safety practices are helpful in reducing foodborne illnesses. The purpose of this study is to evaluate the influence of education on knowledge, attitude and practices toward food additives. Design/methodology/approach This interventional study was performed by random sampling of 826 employees in Isfahan University of Medical Sciences from January 2018 to March 2019. The knowledge, attitude and practices of the employees toward food additives were assessed by a self-administered and structured questionnaire. Two-month education was conducted visually by using pamphlets, posters and leaflets. Descriptive statistics and paired t-test were done by SPSS24 at significant levels of p < 0.05. Findings The results showed that the respondents were very concerned about preservatives, colorants, and artificial sweeteners in foods. Before the education, the percentages collected for the knowledge, attitude and practice were 79.0, 48.9 and 46.7, respectively. Overall, knowledge scores were improved from 79.0 to 88.9 per cent when the education was offered. Safety attitude scores significantly increased, with a 50 per cent difference between the pre and post values. A significant difference was observed in the percentage of knowledge, attitude and practice of the employers before and after education (p < 0.05). Almost half of the respondents chose leaflets and pamphlets as a preferable tool for learning. Originality/value Education may be needed for improving knowledge and attitude about food additives. It also helped the respondents to select healthier food. This study suggests more communication programs regarding food safety issues.

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Knowledge and Consumer Behavior Related to Safe Practices of Food Handling

Journal of Safety Studies ◽

10.5296/jss.v2i1.9191 ◽

2016 ◽

Vol 2 (1) ◽

pp. 15 ◽

Cited By ~ 4

Author(s):

Graziela Alvarez Corrêa da Costa ◽

Rita De Cássia Akutsu ◽

Lorenza R. dos Reis Gallo ◽

Wilma Maria Coelho Araújo

Keyword(s):

Food Safety ◽

Self Efficacy ◽

Food Production ◽

College Graduates ◽

Food Poisoning ◽

Food Handling ◽

Cronbach’S Alpha ◽

Cronbach's Alpha ◽

Handling Practices ◽

Safe Food

The purpose of this research was to analyze the perceptions and practices of participants involved in safe food handling. The sample was composed by 204 participants. To assess behavior, knowledge and psychosocial factors, the instrument used was divided in six topics: sociodemographic characteristics; behavioral measures regarding safe food production; measures about knowledge and practices in pest control and food purchase; Food Safety scale with two factors and Cronbach's alpha of 0.75; Credence declaration scale with three factors and Cronbach's alpha of 0.78, both scales with seven points, Likert type; Self-efficacy scale with one factor and Cronbach's alpha of 0.86, also Likert type with five points. A linear model of multiple variance analysis was used to evaluate if the variables gender, age, income, education and professional experience were used to determine the behavioral, knowledge and psychosocial measures. When the detected differences were significant, a post-hoc analysis was used with the Tukey adjustment. The knowledge about safe food production and food poisoning showed that 95.1% of participants consider very important hygiene precautions in food preparation in their homes; 30.4% of participants said that they or someone in their family have developed symptoms related to food poisoning in the last 12 months. The data obtained for self-efficacy showed significant differences for the variables gender, age and education. Women and college graduates replied that they Are Sure they Can Do That when asked about the execution of tasks that promote food safety. These results substantiate the need for educational initiatives tailored to develop the food safety knowledge and food-handling practices in Brasil.

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Qualitative Studies of the Food Safety Knowledge and Perceptions of Transplant Patients

Journal of Food Protection ◽

10.4315/0362-028x-73.2.327 ◽

2010 ◽

Vol 73 (2) ◽

pp. 327-335 ◽

Cited By ~ 10

Author(s):

GANG CHEN ◽

PATRICIA A. KENDALL ◽

VIRGINIA N. HILLERS ◽

LYDIA C. MEDEIROS

Keyword(s):

Stem Cell ◽

Food Safety ◽

Stem Cell Transplant ◽

Organ Transplant ◽

Foodborne Illness ◽

Cell Transplant ◽

Care Providers ◽

Food Handling ◽

Transplant Patients ◽

Safety Knowledge

Organ and stem cell transplant patients are at risk for foodborne illness due to disease and medically induced immunosuppression. The food safety knowledge and informational needs of these groups have not been documented in the literature. The objectives of this study were to assess transplant patients' food safety knowledge and perceptions, to probe the likelihood of practicing safe food handling behavior, and to test an educational strategy for future food safety interventions aimed at transplant patients. Subjects were organ or stem cell transplant patients, or their family care providers. Research was conducted in inpatient or outpatient facilities at a large, Midwestern United States comprehensive cancer and transplant center. Differences in survey data between the organ and stem cell transplant groups were determined by Student's t tests. Ethnographic methods were used to analyze qualitative focus groups and interview data for themes. Organ transplant patients had less motivation to follow food safety recommendations than did stem cell transplant patients, and they were more likely to consume risky foods. Stem cell transplant patients overall had a better understanding of their susceptibility to foodborne illness and had better prepared themselves with the knowledge and behavior changes needed to protect their health. Educational materials aimed at communicating food safety information for transplant patients were evaluated by patients and judged acceptable. This study found that organ transplant and stem cell transplant patients are distinct patient populations, with differing perceptions regarding the seriousness of foodborne illness and willingness to adopt preventative food handling practices. Population differences should be accounted for in food safety educational strategies.

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