The existence of optimistic bias about foodborne disease by food handlers and its association with training participation and food safety performance

Cunha, Diogo Thimóteo da; Braga, Anna Rafaela Cavalcante; Passos, Esteväo de Camargo; Stedefeldt, Elke; Rosso, Veridiana Vera de

doi:10.1016/j.foodres.2015.05.035

Cited by 65 publications

(36 citation statements)

References 39 publications

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“…However, despite observing an optimistic bias among study participants, the authors found that the “OB” factor was not related to the food handlers' level of food safety knowledge. Cunha, Braga, Passos, Stedefeldt, and Rosso () also failed to identify an association between the “OB” factor and food handlers' food safety knowledge, attitudes, and practices.…”

Section: Resultsmentioning

confidence: 99%

Food safety in Brazilian popular public restaurants: Food handlers’ knowledge and practices

Souza

Azevedo

Seabra

2018

Journal of Food Safety

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This study aims to assess food safety knowledge and practices of food handlers in popular public restaurants in Brazil. A questionnaire has been applied with 70 food handlers in different municipalities, with questions related to food safety knowledge and food safety self‐reported practices, and observed practices. To check hygienic‐sanitary conditions of restaurants, a checklist has been applied. Regarding food safety knowledge, an average of 72.64% of correct answers has been observed. Food safety self‐reported practices presented 80.71% of adequacy, while observed practices were 75.40%. A positive correlation has been observed between food safety knowledge and self‐reported practices of handlers. The observed food safety practice of handlers presented no correlation with food safety knowledge and self‐reported practices. The average adequacy of hygienic‐sanitary conditions was 68.08%, classifying the units as “regular.” Despite satisfactory results related to the handlers' food safety knowledge and practices, the hygienic‐sanitary conditions of the restaurants are of concern.Practical applicationsThe Popular Restaurant Program in Brazil aims to provide proper food from a nutritional and hygienic‐sanitary aspect at affordable prices. The assessment of food handlers' food safety knowledge and practices and the assessment of hygienic‐sanitary conditions of these units are key in supporting actions aimed at improving the quality of the meals served, as food handlers are the essential agents in the production of meals and can become a source for food contamination if necessary care is not taken. Therefore, conducting this assessment can be an important tool for quality management in these units and can provide improvements in the process of food handling, in addition to ensuring compliance with the objectives proposed by the Popular Restaurant Program.

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Section: Resultsmentioning

confidence: 99%

Food safety in Brazilian popular public restaurants: Food handlers’ knowledge and practices

Souza

Azevedo

Seabra

2018

Journal of Food Safety

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“…In addition to all the factors used in food processing, food quality standards seek to ensure that food products are produced in hygienic conditions, and that they preserve their nutritional quality. The main standards include microbiological processes, regarding the use of food additives, pesticide use and pest control, as well as, the permissible limits of drugs or hormones used in animal production [66, [99][100][101][102][103].…”

Section: Strategies For Disease Preventionmentioning

confidence: 99%

“…Staff restrooms must be distant from food preparation areas to avoid fecal contamination. The use of suitable uniforms and footwear, air quality, ventilation, and temperature control are essential for a working environment that allows a good development of food processing, and reduces, as much as possible, food poisoning by toxigenic bacteria [101,109].…”

Section: Strategies For Disease Preventionmentioning

confidence: 99%

Food Poisoning Caused by Bacteria (Food Toxins)

Hernández-Cortez¹,

Palma-Martínez²,

UrielGonzalez-Avila³

et al. 2017

Poisoning - From Specific Toxic Agents to Novel Rapid and Simplified Techniques for Analysis

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In the environment, there are polluting substances that can cause adverse reactions in human beings when entering the body through different ways (ingestion, inhalation, injection, or absorption). The main pollutants can be poisons, chemical compounds, toxic gases, and bacterial toxins. These can be found in different places and their effects depend on the dose and exposure time. Furthermore, foodborne diseases (FBDs) can cause disability; these diseases can be caused by toxins produced by bacteria or other toxic substances in the food, which can cause severe diarrhea, toxic shock syndrome, debilitating infections such as meningitis and even death. FBDs are transmitted through food contaminated with pathogenic microorganisms that have multiple factors of virulence, which gives them the ability to cause an infection; some bacterial genres can produce toxins directly in the food, but other genres can produce them once they have colonized the intestine. Among the pathogens involved in FBDs that are also considered to be toxigenic are Salmonella spp., Vibrio parahaemolyticus, Vibrio cholerae, Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Listeria monocytogenes. Foodborne diseases can be prevented and acute diarrhea syndromes, fever and even death from dehydration can be avoided, especially in children under the age of 5 and in immunocompromised people.

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“…However, in the context of educational actions, the needs are not only related to professional knowledge but also to personal skills and relationships. Therefore, some researchers recommended methods that can also assess cognitive and soft skills as these aspects also influence people's behaviour (Da Cunha, Braga, Passos, Stedefeldt, & De Rosso, 2015;Yu et al, 2019). Another critical factor influencing the people behaviour is the organisations' food safety culture (FS-culture), which is much broader than the knowledge as it addresses the social context and experiences that shape the behaviour (Griffith, Livesey, & Clayton, 2010a;Nyarugwe, Linnemann, Hofstede, Fogliano, & Luning, 2016).…”

Section: Introductionmentioning

confidence: 99%

Influence of educational actions on transitioning of food safety culture in a food service context: Part 2 - Effectiveness of educational actions in a longitudinal study

et al. 2021

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This article is made publicly available in the institutional repository of Wageningen University and Research, under the terms of article 25fa of the Dutch Copyright Act, also known as the Amendment Taverne. This has been done with explicit consent by the author.Article 25fa states that the author of a short scientific work funded either wholly or partially by Dutch public funds is entitled to make that work publicly available for no consideration following a reasonable period of time after the work was first published, provided that clear reference is made to the source of the first publication of the work.This publication is distributed under The Association of Universities in the Netherlands (VSNU) 'Article 25fa implementation' project. In this project research outputs of researchers employed by Dutch Universities that comply with the legal requirements of Article 25fa of the Dutch Copyright Act are distributed online and free of cost or other barriers in institutional repositories. Research outputs are distributed six months after their first online publication in the original published version and with proper attribution to the source of the original publication.

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The existence of optimistic bias about foodborne disease by food handlers and its association with training participation and food safety performance

Cited by 65 publications

References 39 publications

Food safety in Brazilian popular public restaurants: Food handlers’ knowledge and practices

Food safety in Brazilian popular public restaurants: Food handlers’ knowledge and practices

Food Poisoning Caused by Bacteria (Food Toxins)

Influence of educational actions on transitioning of food safety culture in a food service context: Part 2 - Effectiveness of educational actions in a longitudinal study

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