Self-reported food safety knowledge and behaviour among Home and Consumer Studies students

Lange, Marie de; Göranzon, Helen; Marklinder, Ingela

doi:10.1016/j.foodcont.2016.03.014

Cited by 42 publications

(30 citation statements)

References 39 publications

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“…Furthermore, through evaluation of the incidence of foodborne illness cases, groups (i.e., students, <29 years old and family member >60 years old) at higher risk were determined. Considering the aforementioned results in combination with findings of Lange, Göranzon, and Marklinder () that revealed insufficient students' education on basic food safety principles, we suggest that food handling practices should be taught in the school system or during community programs for older people. Our study suggested that one‐third of consumers are aware that foods and kitchen equipment should be handled in a hygienic manner, but common uncertainty may lead to mishandling during daily practice.…”

Section: Discussionmentioning

confidence: 50%

Consumer food safety perceptions and self‐reported practices in Greece

Gkana

Nychas

2017

Int J Consumer Studies

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A substantial proportion of foodborne illness is associated with food prepared in households. The primary understanding of how foods are handled in private homes comes mostly from questionnaire based studies and direct observation. The aim of this survey was to examine consumers' perceptions and knowledge of safe food handling practices in Greece. More specifically, their attitudes, opinions and self-reported practices were studied. Data were collected from a total of 399 consumers living in Greece by the use of a self-administered on-line survey. The questionnaire consisted of four positive and five negative statements according to the 5-point Likert scale, which grouped into three constructions using principal component analysis in order to investigate food safety perceptions of consumers. Furthermore, the survey included 11 demographic questions, two close-ended questions (type yes/no) and four questions that are related to self-reported foodhandling practices. The results showed that the most commonly known bacterium causing foodrelated illness according to respondents' knowledge is Salmonella (99.7%), followed by Escherichia coli (73.9%) and Listeria (58.4%). The overall consumers' score concerning food safety was 32.8 6 5.37 (full score was 45). No significant differences to the mean score of food safety knowledge were found according to gender, age or the incidence of foodborne illness over the past 12 months. Knowledge and awareness of safe food handling practices was enhanced at higher education levels, while homemakers were found to have deficiencies at this level. Information obtained from consumers can be used to shape educational programs and determine where food safety educational efforts would be most effective and the needed content of the messages. K E Y W O R D Sconsumer attitudes, cross contamination, foodborne pathogens, food handling practices, food safety, Greece

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Section: Discussionmentioning

confidence: 50%

Consumer food safety perceptions and self‐reported practices in Greece

Gkana

Nychas

2017

Int J Consumer Studies

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“…The option to answer “unsure” was included in the questions to give an option to consumers if they did not understand the question, or were not aware of the food safety practice. Some of the included questions were based on a published survey on food safety knowledge and behavior among students (Lange, Goranzon, & Marklinder, ). The remaining questions were created from FDA and USDA general information on best food safety practices (FDA, , , , ).…”

Section: Methodsmentioning

confidence: 99%

“…Some of the included questions were based on a published survey on food safety knowledge and behavior among students (Lange, Goranzon, & Marklinder, 2016). The remaining questions were created from FDA and USDA general information on best food safety practices (FDA, 2011(FDA, , 2015(FDA, , 2016b(FDA, , 2016c.…”

Section: Questionnairementioning

confidence: 99%

Assessing consumer food safety education needs across the state of Washington: Implications for nationwide extension programming

Smith

Rachmat

Beck

et al. 2018

Journal of Food Safety

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Washington State University Extension conducted a statewide consumer food safety assessment, to evaluate consumer food safety practices within Washington state, with the intent of creating and delivering new and effective food safety programming. The results of this study showed a lack of consumer knowledge across a broad spectrum. Moreover, the results showed that Extension needs to play a greater role in educating consumers about food safety. Social media and websites are more likely to drive consumer education. Statewide data was sometimes inconsistent with nationwide data, and geographical and demographic differences may play a role in local food safety knowledge. Practical applications Extension plays a major role in food safety education across the United States. Classical extension programming and access has a far lesser reach in todays internet‐based society. The information presented below can help direct new methods of education and outreach, by focusing efforts on behavior change and consumer access through web‐based resources.

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“…For this reason, many studies have focused on food safety knowledge and behavior among various groups of consumers: adults [7,8], families with young children [9][10][11], elderly persons [12], and young adults and students [2,[13][14][15]. On the basis of these surveys, it is possible to indicate areas of conduct and knowledge that should be given special emphasis in educational activities, taking into account a specific group of respondents.…”

Section: Introductionmentioning

confidence: 99%

Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?

Tomaszewska

Bilska

Kołożyn-Krajewska

2020

IJERPH

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The objective of this paper is to evaluate the knowledge and practices of Polish consumers in terms of broadly defined hygiene on food preparation at home. The consequence of improper food handling may be a faster rate of food spoilage. A specially designed questionnaire was used. The study was conducted on a nationwide, random, and representative group of 1115 adult respondents. Segmentation (cluster analysis) of respondents differing in their practice and knowledge of meal preparation and personal hygiene was carried out. Several areas were diagnosed in which the respondents’ knowledge and practice were insufficient, such as storage of food products, inappropriate conduct of the thawing process, and heating of dishes. It was found that the best practice and knowledge of the issues discussed were characteristic of unemployed women over 35 years of age (cluster D). They offen gave answers that were significantly different (p < 0.05) from those given by the other clusters. The most limited knowledge and the worst practices were characteristic of mainly men with elementary and secondary education who are a part of the labor force (cluster E and A). The segmentation provided valuable information which indicates that educational programs on food safety need to be further strengthened.

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Self-reported food safety knowledge and behaviour among Home and Consumer Studies students

Cited by 42 publications

References 39 publications

Consumer food safety perceptions and self‐reported practices in Greece

Consumer food safety perceptions and self‐reported practices in Greece

Assessing consumer food safety education needs across the state of Washington: Implications for nationwide extension programming

Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?

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