Consumer Responsibility for Food Safety

Janjić, Jelena M.; Ćirić, Jelena; Bošković, Marija; Sarcevic, Danijela; Popović, Mira; Baltić, Milan Ž.

doi:10.22158/ra.v3n1p1

Cited by 9 publications

(4 citation statements)

References 14 publications

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“…Literature data indicated that there are many gaps in food safety knowledge and often poor hygiene practice among final consumers (Sanlier, 2009;Langiano et al, 2012;Janjic et al, 2017;Moreb et al, 2017), especially for some consumer groups, such as young adults aged from 18 to 29, males and people with higher education (Medeiros et al, 2001(Medeiros et al, , 2004Byrd-Bredbenner et al, 2007, 2008. In general, young adults are not considered to be at risk in terms of food poisonings, but they might be also susceptible to foodborne disease due to their risky eating behavior, such as eating raw milk, cheese prepared of raw milk, raw fish, raw shellfish, undercooked eggs, undercooked red meat, etc.…”

Section: Introductionmentioning

confidence: 99%

Does the university curriculum impact the level of students' food safety knowledge?

Šmigić

Lazarov

Đjekić

2020

BFJ

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PurposeThe purpose of this study was to evaluate food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. It was also to determine whether the university curriculum influences the food safety outcome among participating students.Design/methodology/approachA structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. In total, 240 students were involved in this study. For each participating student, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among students of food/health related and non-food/health related faculties were identified.FindingsThe average FHPS for all students was 46%, while the average FSKS was 56%. Both FHPS and FSKS scores were significantly associated with the education, and students of food/health related faculties (Food Technology, Veterinary Medicine and Medicine) obtained better scores compared to students of non-food/health related faculties (Faculty of Agriculture, Economics and Faculty of Philology). Only 12.5% of all students and only 3.3% of non-food/health related students knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. The results indicated that 95% of students apply good practice of hand hygiene before preparing food, while only 52.5% of all students declared that they wash their hands for at least 20 s.Originality/valueThis is the first research aimed to investigate the food handling practices and food safety knowledge among undergraduate students in this part of Europe. Identifying knowledge gaps can help identifying at-risk populations and knowledge-based interventions. Also, novelty of this research was the connection between students' knowledge and curriculum of different food/health related faculties.

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Section: Introductionmentioning

confidence: 99%

Does the university curriculum impact the level of students' food safety knowledge?

Šmigić

Lazarov

Đjekić

2020

BFJ

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“…Therefore, effective protection from the public health risks associated with contaminated foods can be attained through collaborative effort [ 76 ]. That is, the regulators and managers, especially, must commit to their mandate and be resolved to protecting consumers from food-related public health and safety risks [ 77 , 78 ].…”

Section: Discussionmentioning

confidence: 99%

Public health concerns for food contamination in Ghana: A scoping review

et al. 2023

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Nutrition is sturdily and rapidly becoming the foremost determinant of health in today’s Sars-Cov-2 and climate change ravaged world. While safe food sustains life, contamination obliterates its values and could result in death and short to long term morbidity. The purpose of this scoping review is to explore food contamination in Ghana, between 2001–2022. Using Arksey and O’Malley’s procedure, a systematic literature search from PubMed, JSTOR, ScienceDirect, ProQuest, Scopus, Emeralds Insight, Google Scholar, and Google was carried out. Following the inclusion criteria, 40 published and grey literature were covered in this review. The review revealed the following: Studies on food contamination involving Greater Accra, Ashanti, Central, and Eastern Regions alone account for over 50% of the total number of such studies conducted in Ghana; regulators failed in enforcing regulations, monitoring and supervision; managers failed to provide adequate infrastructure and facilities. The most common food safety risks of public health concern are: i) micro-organisms (E. coli/faecal coliforms, Staphylococcus aureus, Salmonella spp, Bacillus cereus, and Viral hepatitis); ii) drugs (Amoxicillin, Chlortetracycline, Ciprofloxacin, Danofloxacin, and Doxycycline) and; iii) chemicals (Chlorpyrifos). Salad, vegetables, sliced mango, meat pie, and snail khebab are of high public health risks. The following deductions were made from the review: Highly contaminated food results in death, short to long term morbidity, economic loss, and threatens to displace Ghana’s efforts at achieving the Sustainable Development Goals (SDG) 2. Thus, Government must resource key regulatory bodies to enhance their operational capacity, regulators must foster collaboration in monitoring and supervision of food vendors, and managers of food service outlets must provide adequate facilities to engender food safety culture.

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“…The prevalence of pesticide related symptoms can be associated to this fact. But surprisingly, they are aware of the fact that carrot treated with pesticides is not good for consumption, so they don't consume treated carrot to certain extent 26 .…”

Section: Discussionmentioning

confidence: 99%

Agrochemicals use on carrot (Daucus carota) cultivation and its phytochemicals content at Kedjom-Ketinguh, North-West, Cameroon

2019

JECET

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Nationwide surveys conducted on pesticide application in Cameroon raised growing concern of the exposure of applicators. The aim of this study was to investigate the agricultural practices in carrot cultivation, phytochemical composition of carrot and the various exposures of farmers associated with the use of agrochemicals in the cultivation of carrot in Kedjom-Ketinguh, Tubah Sub-Division (North-West Region, Cameroon). A questionnaire was randomly administered to 100 carrot cultivation farmers for a period of twelve months. Laboratory analysis was done to determine the content of carrot with flavonoids, total carbohydrates and phenolic acid using spectrophotometric technics. The results obtained indicate that: 95% of the farmers use chemical fertilizers and organic manure (cow dung and fowls drops); 34% of farmers use fungicide such as pencozeb, mancozeb and plantineb, which are bought in local market or from individuals and stored in rooms in the house; the planting is done in March at 50%, some minor health hazards associated with the use of agrochemicals were observed; the concentration of carbohydrates, flavonoids and phenols varies from the control to treated samples. The carrot produced in Kedjom-Ketinguh may be considered safe for consumption looking at the pesticide use and the quality is improved with the use of organic fertilizers.

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Consumer Responsibility for Food Safety

Abstract: Nowadays, food safety and quality have a key role in maintaining the

Cited by 9 publications

References 14 publications

Does the university curriculum impact the level of students' food safety knowledge?

Does the university curriculum impact the level of students' food safety knowledge?

Public health concerns for food contamination in Ghana: A scoping review

Agrochemicals use on carrot (Daucus carota) cultivation and its phytochemicals content at Kedjom-Ketinguh, North-West, Cameroon

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