Earlier studies suggest that foodborne illness may be related to the food safety culture of the food handlers (Griffith et al., 2010; Towns et al., 2006; Abdullah Sani and Siow, 2014). Food safety culture is a contribution of the aggregation of the prevailing, shared attitudes, value, learned belief towards hygiene behaviour in a food preparation environment (Griffith et al., 2010). Besides, in term of food safety only, it also can be related as the food that is sustained their nutritional values that are physically, microbiologically and chemically clean without any contamination (Uçar et. 2016). However, attitudes of food safety also one of the crucial factors that affect the practices of the food handlers while preparing and handling food. Towns et al. (2006) indicated that proper refrigeration and freezer food storage techniques not typically practised in their homes, even the individuals completing the survey were concerned about proper refrigeration and freezer storage practices. They also have the perception that safety of food is not a crucial thing rather than delicious food even at some point, they still assume that checking the temperature, is unnecessary things to do. Hence, it proved that they lack awareness of food safety, especially towards the proper handling of temperature. Buccheri et al. (2007), indicated that about 78.3 % of respondents have a good perception that they raw food need to be separate, and 16.0 % denied the perception. However, food handler's practices also associated with their knowledge and attitudes. Abdullah Sani and Siow (2014), reported that even 86.4 % wash their hand with soap, but there are still a few of them do not practice the knowledge. Especially for someone who is handling and preparing ready-to-eat food, they should wash their hand under hot running water with soap or any sanitizer and dry it with a clean towel instantly after finish handling the food. This practices should be emphasized daily by food handlers to avoid contamination from the pathogen. Also, based on the previous study, it proved that 29.3 % of food handlers do not separate their raw food with cook food (Egan et al., 2007). The contamination occurs according to two situations either they do not know about this knowledge, or they take it for granted. According to that statement, it shows that most of the food handlers in orphanages are lack of educational background. Based on the previous study, it showed that about 3.6 % of food handlers have no formal education background and the highest percentage of education level among food handlers are an only secondary school which are about 63.4% (Abdullah Sani and Siow, 2014). Besides, the lack of exposure to food safety among local food handlers in orphanages also might be contributing to foodborne illness, especially to the children in the orphanages.

Fast-food is the fastest-growing food category in the world, offering young adults a quick, affordable, and readily available alternative to home-cooked meals. The objective of this study was to determine the socio-demographic determinants of the most frequent fast-food consumption among young adults in Malaysia. This cross-sectional study involved 405 Malaysian young adults aged 18 to 29 who participated in an online survey. This self-administered online questionnaire of habitual fast-food consumption was evaluated using a modified Fast-food Frequency Questionnaire comprised of 30 food items, while the socio-demographic profile was determined by age, gender, ethnicity, monthly household income, marital status, residence, and educational level. IBM SPSS Statistics version 25 (SPSS IBM, New York, USA) was used to analyse the data. The results indicated that the most frequently consumed fast-foods were fried chicken (77.6% of habitual consumption), ice cream (41.3%), and burgers (40%). A chi-square independence test revealed a statistically significant association between urban and rural residence and high fast-food consumption (i.e., fried chicken): X2(2, N = 405) = 22.924, p = 0.001. However, there is no association between consumption of fast-food and gender (X2(2, N = 405) = 0.044, p = 0.834), fast-food and age (p = 0.403), or fast-food and educational level (p > 0.05). Taken together, these findings have provided more information on the habitual consumption of fast-food by young adults. The Malaysian government and other health authorities may be able to develop an action plan to reduce obesity rates and other diseases associated with fast-food consumption among young adults.

Heritage food is an integral part of consumers’ eating habits because it is made from original recipes passed down from generation to generation. However, due to changing lifestyles, there is a lack of knowledge among the younger generation, and consumption of heritage food is declining. Furthermore, researchers appear to disregard and dismiss research on food image and food tourism. The objective of this study is to determine consumer’s knowledge, food image perception, and acceptance of Kelantan heritage food. People's eating habits are changing due to social trends and information technology. A convenience sampling method was used in a selected area of Kelantan. A questionnaire was distributed to the general public in the Kelantan district of choice; Kota Bharu, Tanah Merah, and Machang. The findings revealed that respondents have a high level of knowledge about Kelantan’s heritage foods, with 92.3 per cent at good knowledge levels. Additionally, respondents have a positive perception of food image, with a high mean score of 4.81±0.59. Respondents showed a positive result in acceptance of heritage in tradition and culture, appearance, taste, quality, and healthiness with all mean scores of each attribute is more significant than 4. All of the study’s objectives had been met. All respondents expressed their positive and negative feelings about consumers’ knowledge, perception of food image, and acceptance of food heritage in Kelantan.

Post COVID-19 pandemic, tourists remain eager to sample local food when visiting new destinations. However, being in a strange island environment and eating unfamiliar food, may enhance the feeling of uncertainty, thus increase Western tourists’ perceived risk particularly with unfamiliar food and culture. International tourists may perceive unfamiliar foods as strange or even dangerous, which could affect the overall tourism experience. Western tourists’ risk perception towards local island food in Malaysia remains unexplored despite the popularity of island destinations. The present study aims to explore Western tourists’ perceived risk factors regarding local island food and their impact on willingness-to-try. Adopting a qualitative stance, semi-structured interviews were conducted between July and August 2020 involving nine Western tourists (two male, seven female) at various food outlets in Perhentian and Redang Island. The data were analyzed using thematic analysis and aided with Atlas.ti software. Results indicated the presence of perceived health risk, environmental and safety risk. Hedonism and the emotional connection remain a key attraction to the island-style dining experience.