Consumption, knowledge, and food safety practices of Brazilian seafood consumers

Baptista, Rafaela C.; Rodrigues, Heber; Sant’Ana, Anderson S.

doi:10.1016/j.foodres.2020.109084

Cited by 48 publications

(33 citation statements)

References 44 publications

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“…However, a survey study of 200 home refrigerators in the United States showed that temperatures of 13.3% of doors and 3.7% of bottom shelves are higher than 7.3 °C (Godwin, Chen, IV, Coppings, & Chambers, 2007). More than 40% of food preparers reported leaving fresh or frozen fish/meat on the counter during fish handling (Baptista, Rodrigues, & Sant'Ana, 2020; Lum et al., 2013; Mol et al., 2018). Increasing food handlers’ knowledge and awareness of food safety practices is essential to make fish handling safer and improve the safety of fish and fish products.…”

Section: Contamination Sourcesmentioning

confidence: 99%

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Sheng

Wang

2020

Comp Rev Food Sci Food Safe

150

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Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and updated overview of the involvement of microorganisms in fish and fish product safety, this paper reviewed outbreak and recall surveillance data obtained from government agencies from 1998 to 2018 and identified major safety concerns associated with both domestic and imported fish products. The review also summarized all available literature about the prevalence of major and emerging microbial safety concerns, including Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila, in different fish and fish products and the survival of these pathogens under different storage conditions. The prevalence of antibiotic‐resistant bacteria (ARB) and antibiotic‐resistant genes (ARGs), two emerging food safety concerns, is also reviewed. Pathogenic and spoilage microorganisms as well as ARB and ARGs can be introduced into fish and fish products in both preharvest and postharvest stages. Many novel intervention strategies have been proposed and tested for the control of different microorganisms on fish and fish products. One key question that needs to be considered when developing and implementing novel control measures is how to ensure that the measures are cost and environment friendly as well as sustainable. Over the years, regulations have been established to provide guidance documents for good farming and processing practices. To be more prepared for the globalization of the food chain, harmonization of regulations is still needed.

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Section: Contamination Sourcesmentioning

confidence: 99%

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

Sheng

Wang

2020

Comp Rev Food Sci Food Safe

150

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“…The purpose of using these inclusion criteria was to improve data quality because only when people have basic knowledge of genetically modified products were they able to give effective responses. A similar method was used in prior research (e.g., Baptista, Rodrigues, & Sant'Ana, 2020). According to our research members, all people they examined were GMF consumers, although 14 people (among a total of 634 respondents) provided wrong answers about the government's attitude (with 1 saying "negative" and 13 saying "positive").…”

Section: Sample and Data Collectionmentioning

confidence: 99%

How consumers’ perception and information processing affect their acceptance of genetically modified foods in China: A risk communication perspective

Guo

Yao

Zhu

2020

Food Research International

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The full-text may be used and/or reproduced, and given to third parties in any format or medium, without prior permission or charge, for personal research or study, educational, or not-for-prot purposes provided that:• a full bibliographic reference is made to the original source • a link is made to the metadata record in DRO • the full-text is not changed in any way The full-text must not be sold in any format or medium without the formal permission of the copyright holders.

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“…Thawing frozen foodstuffs at room temperature have been reported as general behaviors or underrecognized risk perceptions of consumers in other relevant research [ 21 , 41 , 43 ]. Thawing in a refrigerator or in cold water with the time-temperature control has not been generally preferred than the exposure to room temperate [ 43 , 62 ], and other inadequate methods using tap water [ 63 ] or immersing in warm water [ 64 ] were also frequently used. Whereas a direct gap of perceptions-behaviors observed in this study has been rarely highlighted by previous studies.…”

Section: Discussionmentioning

confidence: 99%

A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time

Cho

Kim

et al. 2020

Foods

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Food-handling behaviors and risk perceptions among primary food handlers were investigated by consumer surveys from different subjects in 2010 (N = 609; 1st survey will be called here “Year 2010”) and 2019 (N = 605; 2nd survey will be called here “Year 2019”). Year 2010 was characterized by consumers’ risk perception-behavior gap (i.e., consumers knew safe methods for food-handling, but responses regarding the behaviors did not support their confidence in food safety): they 1) did not wash/trim foods before storage, 2) thawed frozen foods at room temperature, and 3) exposed leftovers to danger zone temperatures. These trends were not improved and the gaps in Year 2010 remained in Year 2019. Year 2010 was also characterized by other common high-risk behaviors improved during 8 years for the following aspects: 1) 70.0% of consumers divided a large portion of food into smaller pieces for storage, but few consumers (12.5%) labeled divided foods with relevant information, and 2) they excessively reused kitchen utensils. Whereas in Year 2019, more consumers (25.7%) labeled food and usage periods for kitchen utensils were shortened. Consumers usually conformed to food safety rules in both Year 2010 and 2019: 1) separate storage of foods, 2) storage of foods in the proper places/periods, 3) washing fruits/vegetables before eating, 4) washing hands after handling potentially hazardous foods, and 5) cooking foods and reheating leftovers to eat. Our findings provided resources for understanding consumers’ high-risk behaviors/perceptions at home, highlighting the importance of behavioral control.

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Consumption, knowledge, and food safety practices of Brazilian seafood consumers

Cited by 48 publications

References 44 publications

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

How consumers’ perception and information processing affect their acceptance of genetically modified foods in China: A risk communication perspective

A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time

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