Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam

Samapundo, Simbarashe; Thanh, TN Cam; Xhaferi, Ramize; Devlieghere, Frank

doi:10.1016/j.foodcont.2016.05.037

Cited by 112 publications

(119 citation statements)

References 36 publications

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“…In relation to the first evaluation, the food trucks' adequacy overall mean was 50.43 ± 13.16%, which corresponds to Group 3. Unsatisfactory hygiene conditions were also reported in other studies on street food in Brazil (Cortese et al, 2016;de Souza et al, 2015) and in other countries, such as Haiti (Samapundo et al, 2015), Greece (Trafialek et al, 2017), India (Muyanja, Nayiga, Brenda, & Nasinyama, 2011;Sabbithi et al, 2017), and Vietnam (Samapundo et al, 2016).…”

Section: Discussionsupporting

confidence: 67%

“…Trafialek et al (2017), for example, identified a low adequacy percentage in this category in street food establishments. Samapundo et al (2015) and Samapundo et al (2016) identified that the majority of establishments evaluated in their studies did not have access to potable water. When poor quality water is used for consumption, sanitation, food preparation, and cleaning of utensils, it will likely pose a health risk (Cortese et al, 2016;Trafialek et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

“…However, food sold at these sites can pose risks to the health of consumers as they are especially exposed to environmental conditions and may be stored improperly. Other risk factors are poor knowledge on adequate hygiene and sanitary conditions and practices by food handlers, as demonstrated by several studies carried out in Brazil and around the world (Cortese, Veiros, Feldman, & Cavalli, 2016;Nonato et al, 2016;Samapundo et al, 2015;Samapundo, Cam Thanh, Xhaferi, & Devlieghere, 2016;Trafialek, Drosinos, & Kolanowski, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert

Lima

Medeiros

Dardin

et al. 2019

Journal of Food Safety

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This study evaluated the implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert. Fifty‐three food trucks were divided into control group and intervention group. The study was carried out in three stages: (a) evaluation of good hygiene practices in both groups through a list of categories and development of an action plan; (b) participation of a food safety expert in the intervention group; and (c) second assessment of good hygiene practices in both groups. At the latter stage, both groups showed significant improvements on average. The intervention group presented greater progress in the last evaluation, with significantly higher adequacy percentages (p < 0.05) in all categories evaluated. The control group showed improvement in only 50% of the categories. These results revealed the importance of food safety experts in the implementation of hygiene practices in foodservices. Practical applications The aim of this work was to evaluate the implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert. Compliance to hygiene practices increased significantly when food safety consultants participated in the program. The results presented here contribute to raising awareness among food truck owners and staff on the importance of investing in food safety experts to ensure an effective implementation of good hygiene practices and accordingly reduce contamination risks in these establishments.

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Section: Discussionsupporting

confidence: 67%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert

Lima

Medeiros

Dardin

et al. 2019

Journal of Food Safety

View full text Add to dashboard Cite

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“…Consumers with at least some college education are more likely to have heard of Campylobacter than those with less education were [15]. Further study results also suggest that the more educated consumers are, the better their knowledge of food safety [55,61]. However, Zorba and Kaptan [35] found no significant correlation between educational level and food safety issues.…”

Section: Discussionmentioning

confidence: 75%

“…Women are significantly more interested in food safety issues than men, although there is no statistically significant relationship between gender and food safety knowledge [35]. This is confirmed in other studies [54,55]. Rossvoll et al [56] came to a different conclusion: according to their results, men seem to know less about food safety than women and have more knowledge deficits in hygiene practices.…”

Section: Discussionmentioning

confidence: 81%

Comparison of consumer knowledge about Campylobacter, Salmonella and Toxoplasma and their transmissibility via meat: results of a consumer study in Germany

et al. 2020

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Background: Campylobacter is the most commonly reported causative agent of foodborne bacterial infection in Germany, and contaminated chicken meat is an important source of this zoonotic agent. The aim of this study was to determine the knowledge of consumers in Germany about Campylobacter, Salmonella and Toxoplasma and their transmissibility via meat. In addition, we investigated the level of knowledge between selected consumer groups and whether the results coincided with those of international studies. Methods: We conducted a cross-sectional survey of 1008 consumers in Germany via an online panel to record, analyse and evaluate the state of knowledge about Campylobacter, Salmonella and Toxoplasma. The participants were selected according to age, gender and federal states to be representative of the German population.Results: Overall, 68.3% of the respondents had never heard of Campylobacter, 20.2% had heard of Campylobacter but did not know how to protect themselves, and only 11.5% knew how to protect themselves from Campylobacter infections. Slightly more than half (52.2%) of the respondents who had at least heard of Campylobacter knew that Campylobacter was transmissible via meat. Knowledge increased significantly with age. Participants over 60 years old knew about Campylobacter almost three times as often as the 16-to 19-year-old comparison group (OR = 2.982). Consumers who had at least a secondary school certificate were almost twice as likely to know about Campylobacter as those who had no school certificate or a lower secondary school certificate (OR = 1.899). Participants who were not actors in the food chain were significantly less frequently informed about Campylobacter than were those who were actors in the food chain. Consumer knowledge of Toxoplasma was better than that of Campylobacter. Consumers have the most knowledge about Salmonella.Conclusions: Consumers in Germany are predominantly poorly informed about Campylobacter and the transmission route via meat. General knowledge of Toxoplasma is better than that of Campylobacter. Among the three pathogens, consumers are best informed about Salmonella. This finding highlights the importance of making existing information materials more accessible to consumers in the future to increase their knowledge, with the objective of reducing the incidence of Campylobacter infections.

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A bibliometric analysis of food safety governance research from 1999 to 2019

Shen

Ming-xia

Sheng

2021

Food Science & Nutrition

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Although the number of food governance‐related studies increased rapidly in the recent decade, the current academic research still lacked systematic integration of food safety governance. To clarify the development trends of research therein, this study summarized research articles concerning food safety governance by the Web of Science Core Collection. An in‐depth bibliometric analysis was then conducted through CiteSpace to summarize the current characters and hot spots of food safety governance research, and predicted future research trends. Results showed that food safety governance was multidisciplinary, which included environmental science, food science, economics, and agriculture. The United States had the largest number of relevant articles, and Wageningen University was the most influential scientific research institution. Among all the journals in this field, Food Policy ranked the first in publication volume and co‐citation frequency. The development of food safety governance research was divided into three processes, namely the separate formulation of the standards for public and private sectors, the joint implementation of these standards, and co‐governance by multiple sectors. The most popular research hot spots in this field were food safety policy integration and public–private partnership of food safety governance. Lower‐ and middle‐income countries focused more on food supply and food system design, and regrettably not on food safety. Higher‐income countries cared more about food safety and food nutrition. Besides, researchers of higher‐income countries also concentrated on consumers' voices in participating in food safety governance. Food safety co‐governance, online food governance, the willingness to buy safe food, and food safety governance under pandemics were considered as future research directions.

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Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam

Cited by 112 publications

References 36 publications

Implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert

Implementation of good hygiene practices in food trucks with and without the intervention of a food safety expert

Comparison of consumer knowledge about Campylobacter, Salmonella and Toxoplasma and their transmissibility via meat: results of a consumer study in Germany

A bibliometric analysis of food safety governance research from 1999 to 2019

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