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Editorial

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6 pages, 174 KiB

Open AccessEditorial

Risk Perception, Communication and Behaviour Towards Food Safety Issues

by Diogo Thimoteo da Cunha

Foods 2025, 14(2), 322; https://doi.org/10.3390/foods14020322 - 19 Jan 2025

Cited by 1 | Viewed by 1317

Abstract

“In spite of over 100 years of research and millions of dollars spent, food safety remains a worldwide public health issue (Christoper Griffith cited in Yiannas (2009) [...] Full article

(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)

Research

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11 pages, 980 KiB

Open AccessArticle

Are Socio-Economic Indicators Associated with Food Safety in Public Schools? A Study in Sergipe State, Brazil

by Isabela Gomes Canuto, Diogo Thimoteo da Cunha, Paula Ribeiro Buarque and Izabela Maria Montezano de Carvalho

Foods 2024, 13(16), 2620; https://doi.org/10.3390/foods13162620 - 21 Aug 2024

Viewed by 1137

Abstract

The Brazilian National School Feeding Programme aims to ensure food security and the right to food for public school students. To protect these fundamental rights, a comprehensive approach is needed that includes ensuring food safety. Recognising that low socio-economic conditions, inadequate food safety [...] Read more.

The Brazilian National School Feeding Programme aims to ensure food security and the right to food for public school students. To protect these fundamental rights, a comprehensive approach is needed that includes ensuring food safety. Recognising that low socio-economic conditions, inadequate food safety and child vulnerability can pose a cumulative burden on child development, this study examined food safety in public schools in Sergipe, Brazil, in the context of local socio-economic indicators. All state public schools in Sergipe (n = 314) were included. Food safety and socio-economic data were analysed using secondary sources and geographical maps. The cluster analysis identified two different groups of schools based on socio-economic indicators. While most schools presented regular foodborne illness risks, food production and temperature control had particularly high levels of non-compliance. Schools in areas with higher socio-economic indicators (Cluster 2) had better overall food safety scores (p < 0.001) compared to schools in areas with lower socio-economic indicators (Cluster 1). Cluster 1 schools also had a higher FBI risk when analysing temperature-controlled equipment violations (p = 0.001), food handlers (p = 0.005) and process and production (p = 0.004), which emerged as critical areas. These results emphasise the urgent need for targeted interventions to improve food safety in schools located in areas with lower socio-economic conditions. Full article

(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)

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18 pages, 901 KiB

Open AccessArticle

Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries

by Yu Jin Na, Jin Young Baek, So Young Gwon and Ki Sun Yoon

Foods 2024, 13(6), 918; https://doi.org/10.3390/foods13060918 - 18 Mar 2024

Cited by 4 | Viewed by 2390

Abstract

Shared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared kitchen facilities, surveyed shared kitchen operators, [...] Read more.

Shared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared kitchen facilities, surveyed shared kitchen operators, and compared shared kitchen regulations between Korea and other countries. The monitoring results indicate that the hygiene status of the facilities and the microbial and chemical hazards in the prepared foods were all within the standard specifications, showing significantly lower levels compared to regular restaurants (p < 0.05). In particular, concurrent-use and time-division types of open shared kitchens showed significantly lower levels of both hazards than separated-individual kitchens. Survey results of hygiene inspection also confirmed better hygiene management in concurrent-use and time-division types of open shared kitchens in Korea. However, more frequent cleaning and disinfection, hygiene inspections, and training are high economic burdens in the operation of shared kitchens compared to regular restaurants. Moreover, mandatory insurance subscriptions, the operator’s responsibility in hygiene-related incidents, and high operational costs collectively challenge shared kitchens’ competitiveness in the food service market. Critical reassessments of regulations utilizing the benefits of shared kitchens are needed to promote a safe dining culture and the growth of shared kitchen startup businesses. Full article

(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)

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14 pages, 251 KiB

Open AccessArticle

Raw Meat Consumption and Food Safety Challenges: A Survey of Knowledge, Attitudes, and Practices of Consumers in Lebanon

by Rouba Ballout, Imad Toufeili, Samer A. Kharroubi and Issmat I. Kassem

Foods 2024, 13(1), 118; https://doi.org/10.3390/foods13010118 - 29 Dec 2023

Cited by 4 | Viewed by 2896

Abstract

A key contributor to foodborne illnesses is consuming contaminated ready-to-eat foods, including raw meats. The latter is a common practice in Lebanon, a country that suffers from widespread pollution and food safety challenges. However, studies on the safety of raw meat consumption in [...] Read more.

A key contributor to foodborne illnesses is consuming contaminated ready-to-eat foods, including raw meats. The latter is a common practice in Lebanon, a country that suffers from widespread pollution and food safety challenges. However, studies on the safety of raw meat consumption in Lebanon are limited. In this study, an attempt was made to investigate the knowledge, attitudes, and practices (KAPs) of the Lebanese population toward the potential risk associated with the consumption of raw meats, and to identify factors that affect KAP levels. An online survey (n = 577) was administered to Lebanese adults aged 18 years and above to assess their KAPs. The results showed that 74.5% of the participants consumed raw meat, 44% had good food safety knowledge, and 30.7% exhibited good practices. However, more than half of the participants (61.9%) showed a positive attitude toward food safety. There was a significant association between knowledge and attitude (p < 0.001), attitude and practices (p < 0.001), and knowledge and practices (p < 0.001), thereby indicating that an increase in food safety education could translate into better practices in this population. Accordingly, efforts to enhance education on food safety are warranted to reduce the potential risk of food poisoning associated with raw meat consumption in Lebanon. Full article

(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)

12 pages, 274 KiB

Open AccessArticle

Examining Safe Food-Handling Knowledge, Behaviour, and Related Psychological Constructs among Individuals at Higher Risk of Food Poisoning and the General Population

by Jessica Charlesworth and Barbara A. Mullan

Foods 2023, 12(17), 3297; https://doi.org/10.3390/foods12173297 - 2 Sep 2023

Cited by 1 | Viewed by 2172

Abstract

Safe food-handling knowledge and behaviour are low across the general population. This raises concerns about whether individuals at higher risk of food poisoning have sufficient safe food-handling knowledge and engage in safe food-handling practices. The aim of this study was to explore safe [...] Read more.

Safe food-handling knowledge and behaviour are low across the general population. This raises concerns about whether individuals at higher risk of food poisoning have sufficient safe food-handling knowledge and engage in safe food-handling practices. The aim of this study was to explore safe food-handling knowledge, behaviour, and related psychological constructs among individuals at higher risk of food poisoning and compare the results to the general population. Participants (N = 169) completed measures of safe food-handling knowledge, intention, habit strength, perceived risk, self-efficacy, subjective norms, and behaviour. A series of multivariate analyses of variance were conducted to determine differences in these measures between participants at higher risk of food poisoning and the general population. No significant differences in knowledge, intention, habit strength, self-efficacy, subjective norms, and behaviour were found between individuals at higher risk of food poisoning and the general population. However, individuals at higher risk of food poisoning appeared to have stronger risk perceptions across safe food-handling behaviours compared with the general population. This study demonstrated that individuals at higher risk of food poisoning do not have higher safe food-handling knowledge than the general population, and despite having higher risk perceptions around some safe food-handling behaviours, they do not differ in engagement in safe food-handling behaviours or the majority of related psychological constructs. Implications of these findings relate to the need to target other psychological constructs, not just risk perceptions, in order to see safer food-handling behaviours in high-risk populations. Full article

(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)

21 pages, 965 KiB

Open AccessArticle

Evaluating Factors Explaining U.S. Consumers’ Behavioral Intentions toward Irradiated Ground Beef

by Jean A. Parrella, Holli R. Leggette, Peng Lu, Gary Wingenbach, Matt Baker and Elsa Murano

Foods 2023, 12(17), 3146; https://doi.org/10.3390/foods12173146 - 22 Aug 2023

Cited by 9 | Viewed by 2320

Abstract

Although food irradiation is deemed safe and endorsed by health-related organizations worldwide, consumers are reluctant to accept the technology. Yet, consumer acceptance is critical as food irradiation has significant potential for increasing the safety and availability of food globally. To communicate about food [...] Read more.

Although food irradiation is deemed safe and endorsed by health-related organizations worldwide, consumers are reluctant to accept the technology. Yet, consumer acceptance is critical as food irradiation has significant potential for increasing the safety and availability of food globally. To communicate about food irradiation, science communicators should understand the psychology behind consumers’ decision making related to irradiated foods. Using empirical research, we developed a theoretical model and used structural equation modeling to determine how nine variables affect consumers’ behavioral intentions toward irradiated ground beef. We purchased a national quota sample from Qualtrics and surveyed N = 1102 U.S. consumers. The model explained 60.3% of the variance in consumers’ attitudes toward food irradiation and 55.4% of their behavioral intentions toward irradiated ground beef. Attitude had the largest positive, total effect on consumers’ behavioral intentions, which was followed by subjective social norm and perceived benefit. Perceived risk had the largest negative, total effect on behavioral intentions. Attitude mediated the effect of subjective social norm, perceived benefit, perceived risk, objective knowledge, and food technology neophobia. Environmental concern and health consciousness did not significantly affect behavioral intention. Science communicators should develop messaging strategies that seek to improve consumer acceptance with these factors in mind. Full article

(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)

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15 pages, 3216 KiB

Open AccessArticle

Development of an Educational Gamification Strategy to Enhance the Food Safety Practices of Family Farmers in Public Food Markets of Northeast Brazil: A Case Study

by Noádia Priscila Araújo Rodrigues, Mirella Silva de Morais, Nísia Carolina Damacena Bezerra, Erik Henrique Morais Pereira, Élcio Antônio Garcia Júnior, Jéssica Bezerra dos Santos Rodrigues, Sônia de Paula Alexandrino de Oliveira and Evandro Leite de Souza

Foods 2023, 12(10), 1972; https://doi.org/10.3390/foods12101972 - 12 May 2023

Cited by 1 | Viewed by 2507

Abstract

This study aimed to develop an educational gamification strategy to enhance the food safety practices of family farmers in public food markets in a city in Northeastern Brazil (João Pessoa, PB, Brazil). A good manufacturing practices (GMP) checklist was used to verify hygienic-sanitary [...] Read more.

This study aimed to develop an educational gamification strategy to enhance the food safety practices of family farmers in public food markets in a city in Northeastern Brazil (João Pessoa, PB, Brazil). A good manufacturing practices (GMP) checklist was used to verify hygienic-sanitary conditions in the food markets. Educational game tools addressing foodborne diseases and GMP with information about the prevention of foodborne diseases, good food handling practices, and safe food storage were developed. Pre- and post-training assessments were done to evaluate food handlers’ knowledge and food safety practices. Microbiological parameters of food samples were analyzed before and two months after the training. Results indicated unsatisfactory hygiene conditions in the examined food markets. There was a very strong positive correlation between “implementation of GMP” and “production and process controls” (R = 0.95; p ≤ 0.05) and between “production and process controls” and “hygiene habits of handlers” (R = 0.92; p ≤0.05). There was no homogeneity between answers before and after the training for the knowledge of family farmers regarding “prevention of foodborne diseases” and “safe food handling”. There were improvements in the measured microbiological parameters of foods sold by family farmers after the application of the developed educational gamification training. These results showed the developed educational game-based strategy as being effective in raising awareness of hygienic sanitary practices, helping to promote food safety, and reducing risks for the consumers of street foods at family farmers’ markets. Full article

(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)

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Other

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23 pages, 865 KiB

Open AccessSystematic Review

Effectiveness of Online Food-Safety Educational Programs: A Systematic Review, Random-Effects Meta-Analysis, and Thematic Synthesis

by Zachary Berglund, Senay Simsek and Yaohua Feng

Foods 2024, 13(5), 794; https://doi.org/10.3390/foods13050794 - 4 Mar 2024

Cited by 1 | Viewed by 3358

Abstract

Online food-safety educational programs are increasingly important to educate different populations as technology and culture shift to using more technology. However, the broad effectiveness of these programs has yet to be examined. A systematic review, random-effects meta-analysis, and thematic synthesis are conducted to [...] Read more.

Online food-safety educational programs are increasingly important to educate different populations as technology and culture shift to using more technology. However, the broad effectiveness of these programs has yet to be examined. A systematic review, random-effects meta-analysis, and thematic synthesis are conducted to identify the effect size of online food-safety educational programs on knowledge, attitudes, and practices of consumers, food workers, and students and their respective barriers and recommendations. Online food-safety education was found to be of moderate and low effectiveness, with attitudes being the lowest in all populations. Consumers struggled with staying focused, and it was found that messaging should focus on risk communication. Students struggled with social isolation and a lack of time, and it was recommended that videos be used. Food workers struggled with a lack of time for training and difficulty understanding the material, and future programs are recommended to implement shorter but more frequent trainings with simple language. Future online food-safety educational programs should focus on incorporating social elements, as they can remain a huge barrier to learning. They should also focus on changing the participant’s attitude to risk perception and beliefs in the importance of food safety. Full article

(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)

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