Perception of food safety and changes in food consumption habits: a consumer analysis

Rimal, Arbindra; Fletcher, Stanley M.; McWatters, Kay H.; Misra, Sukant K.; Deodhar, Satish Y.

doi:10.1046/j.1470-6431.2001.00162.x

Cited by 25 publications

(26 citation statements)

References 6 publications

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“…The findings of the current study on food safety awareness and practices of selected people in Konya, Turkey corroborate those of Bernudez-Milan, Perez-Escamilla, Damio, Gonzalez, and segura-Perez (2004), Bruhn and Schutz (1999), Clayton, Griffith, and Price (2003), Gettings and Kiernan (2003), Godwin, Coppings, Speller-Henderson, and Pearson (2005), Haapala and Probart (2004), Knight, Jackson, Bain, and Eldemire-Shearer (2003), Mitakakis et al (2004), and Rimal et al (2001), Unklesbay et al (1998).…”

Section: Discussionsupporting

confidence: 87%

“…The literature clearly states that food safety should be a collaborative approach between the government, food industry, and the consumers (Knabel, 1995). Although television and other mass media have wider reach, government publications are more trusted, hence, can be used more effectively in educating consumers (Rimal et al, 2001). Educational materials need to emphasize safe food handling practices to begin in childhood and continue to be refined throughout the life time to avoid food borne illnesses.…”

Section: Discussionmentioning

confidence: 99%

“…Earlier studies in adults have indicated that food safety knowledge tends to increase with age and practice: females have higher scores than males, and younger respondents have shown the greatest need for additional food safety education (Albert, 1995;Bruhn & Schutz, 1999;Rimal, Fletcher, McWatters, Misra, & Deodhar, 2001). Additionally respondents from urban areas tend to have lower scores than those from rural areas (Albert, 1995).…”

Section: Introductionmentioning

confidence: 99%

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Consumer food safety knowledge and practices in the home in Turkey

2007

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Section: Discussionsupporting

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Consumer food safety knowledge and practices in the home in Turkey

2007

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“…Similar results were obtained from the survey commissioned by the Directorate-General Health and Consumer Protection and the European Food Safety Authority on EU member states (El Amin 2009). Socio-economic characteristics, current health conditions, current food safety regulations, demographic variables, general awareness about food safety may influence food safety concern of consumers (Rimal et al 2001). The food safety knowledge, attitude, and behavior of people are playing major role in the incidence of foodborne illnesses.…”

Section: Discussionmentioning

confidence: 99%

Food safety education makes the difference: food safety perceptions, knowledge, attitudes and practices among Turkish university students

Özilgen

2010

J. Verbr. Lebensm.

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This study evaluated the influence of food safety education on the food safety perceptions, knowledge, attitudes, and practices among Turkish university students. Structured questionnaires were applied to 275 students majoring in ''health or food'' and 570 students majoring in ''non-health or nonfood'' on a face-to-face basis. Food has positive connotations since associated primarily with taste and hunger in both groups. Freshness of the food product was the most important factor for the ''health or food major'' group, which was stated as quality for the ''non-health or non-food major'' group, when shopping for food (p \ 0.05). Food poisoning was the main risk associated with foods in the ''health or food major'' group whereas fats was the most popular choice for the same question in the other group (p \ 0.05). Positive influence of food safety education was clear from the results since a significant difference existed between the mean scores of knowledge, attitudes, and practices according to major discipline (p \ 0.05). However, persistent food safety attitudes and practices showed little improvement with education. Although a significant difference existed between the disciplines, students in both groups did not have knowledge on the risk of raw white cheese consumption (p \ 0.0001). High number of students shared their bowls with other people, consumed raw eggs and raw meat, and ate cooked foods left at room temperature more than 6 h if covered. Scientists and doctors were more trusted sources of information about serious food risks (p \ 0.05). Trust in governmental agencies was significantly less in both groups.

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“…Some foodborne illnesses acquired in the home were resulted from eating undercooked food of animal origin or from engaging in unsafe food preparation practices (Klontz, Timbo, Fein, & Levy, 1995). Earlier studies in adults have shown that knowledge about food safety tends to increase with age, the level of education, and experience in food preparation (Bruhn & Schutz, 1999;Rimal, Fletcher, McWatters, Misra, & Deodhar, 2001;Unusan, 2007). In many societies, women are more informed about appropriate methods of food-handling and storage than are men.…”

Section: Introductionmentioning

confidence: 99%