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da Cunha DT. Risk Perception, Communication and Behaviour Towards Food Safety Issues. Foods 2025; 14:322. [PMID: 39856988 PMCID: PMC11765186 DOI: 10.3390/foods14020322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2024] [Revised: 01/04/2025] [Accepted: 01/14/2025] [Indexed: 01/27/2025] Open
Abstract
"In spite of over 100 years of research and millions of dollars spent, food safety remains a worldwide public health issue (Christoper Griffith cited in Yiannas (2009) [...].
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Affiliation(s)
- Diogo Thimoteo da Cunha
- Universidade Estadual de Campinas, Faculdade de Ciências Aplicadas, Laboratório Multidisciplinar em Alimentos e Saúde., Pedro Zaccaria, Limeira 1300, Brazil
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Singh N, Singh K, Parmar H. Leveraging brand reputation for job engagement in the digital food delivery context. Acta Psychol (Amst) 2024; 251:104615. [PMID: 39622147 DOI: 10.1016/j.actpsy.2024.104615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2024] [Revised: 11/13/2024] [Accepted: 11/21/2024] [Indexed: 12/16/2024] Open
Abstract
The rise of alternative work arrangements, driven by technological advancements, has become a significant aspect of the gig economy, particularly in the digital food delivery sector. The appeal of flexible work and instant deliveries offered by food delivery apps represents a key trend within the gig economy, and lay the forefront of gig workers' organizational commitment and job engagement. This study empirically examines the association between digital food delivery and the job engagement of gig workers. Although, for gig workers who seek opportunities on digital platforms, it is essential for them to become partner with a reputable brand mainly to showcase their best selves to potential employers. Hence, the study explores the effect of brand reputation as a moderator on the relationship between gig workers' organizational commitment and job engagement. The survey questionnaire was used to collect data from 354 gig workers in the digital food delivery industry, primarily from metropolitan areas. In this study, a two-step approach was employed to analyze the relationship between the variables. Initially, a theoretical model was developed based on the strategic paradigm found in the literature. Subsequently, structural equation model analysis was performed to identify significant associations between the variables. The results of the study demonstrated a significant positive relationship between digital food delivery and the job engagement of gig workers. Additionally, the moderating effect of brand reputation was observed, with a more substantial impact seen among workers employed by brands with a strong reputation. These findings suggest that digital food delivery platforms and brands should prioritize improving gig workers' job engagement. Finally, the study discussed implications and recommendations for future research.
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Affiliation(s)
- Nimisha Singh
- Indian Institute of Information Technology, Allahabad, India.
| | - Kuldeep Singh
- School of Management, Gati Shakti Vishwavidyalaya, Vadodara, India.
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Ballout R, Toufeili I, Kharroubi SA, Kassem II. Raw Meat Consumption and Food Safety Challenges: A Survey of Knowledge, Attitudes, and Practices of Consumers in Lebanon. Foods 2023; 13:118. [PMID: 38201146 PMCID: PMC10779077 DOI: 10.3390/foods13010118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/23/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
A key contributor to foodborne illnesses is consuming contaminated ready-to-eat foods, including raw meats. The latter is a common practice in Lebanon, a country that suffers from widespread pollution and food safety challenges. However, studies on the safety of raw meat consumption in Lebanon are limited. In this study, an attempt was made to investigate the knowledge, attitudes, and practices (KAPs) of the Lebanese population toward the potential risk associated with the consumption of raw meats, and to identify factors that affect KAP levels. An online survey (n = 577) was administered to Lebanese adults aged 18 years and above to assess their KAPs. The results showed that 74.5% of the participants consumed raw meat, 44% had good food safety knowledge, and 30.7% exhibited good practices. However, more than half of the participants (61.9%) showed a positive attitude toward food safety. There was a significant association between knowledge and attitude (p < 0.001), attitude and practices (p < 0.001), and knowledge and practices (p < 0.001), thereby indicating that an increase in food safety education could translate into better practices in this population. Accordingly, efforts to enhance education on food safety are warranted to reduce the potential risk of food poisoning associated with raw meat consumption in Lebanon.
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Affiliation(s)
- Rouba Ballout
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O. Box 11-0236, Riad El Solh, Beirut 1107-2020, Lebanon; (R.B.); (I.T.)
| | - Imad Toufeili
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O. Box 11-0236, Riad El Solh, Beirut 1107-2020, Lebanon; (R.B.); (I.T.)
| | - Samer A. Kharroubi
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O. Box 11-0236, Riad El Solh, Beirut 1107-2020, Lebanon; (R.B.); (I.T.)
| | - Issmat I. Kassem
- Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA 30602, USA;
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Boakye MK, Tornyi JM, Dzubey I, Adzoyi P, Ayimah JC, Boakye DS, Wiafe ED. Assessment of food hygiene and safety knowledge, attitude, and practices of fruit and vegetable vendors in the Ho central market, Ghana. Heliyon 2023; 9:e19579. [PMID: 37809618 PMCID: PMC10558831 DOI: 10.1016/j.heliyon.2023.e19579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
Local markets are primarily the center for trade and distribution of fruits and vegetables in Ghana. Fruit and vegetable vendors are responsible for keeping food hygienic and safe from contamination. However, little is known about fruit and vegetable vendors' knowledge, attitudes, and practices (KAP) toward food hygiene and safety in local markets. This study aimed to assess the KAP of fruit and vegetable vendors in Ho City. Data on KAP was collected from 113 fruit and vegetable vendors in the Ho Central Market using a structured questionnaire. The data was analyzed using a two-way multivariate analysis of variance (MANOVA) and one-way analysis of variance (ANOVA) to examine the association of demographic variables with knowledge, attitude, and practice of food hygiene and safety. A correlation analysis was conducted to determine the intercorrelation among the KAP variables. The results suggest significant differences for vendors with medical examination certificates on knowledge (Wilks = 0.60, F = 2.82, p˂0.00), attitude (Wilks = 0.71, F = 2.10, p˂0.01), and practice (Wilks = 0.59, F = 1.79, p˂0.01). A significant correlation was found between the three domains, but the influence of knowledge and attitude on practice was weak. Fruit and vegetable vendors' knowledge and attitudes toward food hygiene and safety were supportive and favorable. However, some practices were not supportive and encouraging toward food hygiene and safety. The lack of basic amenities in the market influenced the practice of vendors. Improved environmental sanitation conditions at local markets are vital to the practice of food hygiene and safety to prevent foodborne diseases.
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Affiliation(s)
| | | | | | - Paulina Adzoyi
- Department of Hospitality and Tourism Management, Ho Technical University, Ho, Ghana
| | - John Coker Ayimah
- Department of Mathematics and Statistics, Ho Technical University, Ho, Ghana
| | - Dorothy Serwaa Boakye
- Department of Health Administration and Education, University of Education, Winneba, Ghana
| | - Edward Debrah Wiafe
- School of Natural and Environmental Sciences, University of Environment and Sustainable Development, Somanya, Ghana
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Nascimento LGP, Ferreira SMB, Palacio FGL, Takahashi J, Puschel VADA, da Silva AMC, da Cunha DT. Organizational factors and safe food handling by food service workers: a scoping review protocol. JBI Evid Synth 2023; 21:1318-1326. [PMID: 36942562 DOI: 10.11124/jbies-22-00194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/23/2023]
Abstract
OBJECTIVE The objective of this scoping review is to explore and map the scientific evidence on organizational factors related to safe food handling by food service workers to prevent foodborne disease. INTRODUCTION According to the World Health Organization, more than 600 million people become ill each year due to foodborne diseases. Improper food handling is one of the main causes of such diseases. Despite the growing literature on safe food handling, many studies focus on assessing and discussing cognitive variables, such as food safety knowledge. This indicates a need to study this topic from a new perspective, for example, through its organizational factors. INCLUSION CRITERIA The review will include quantitative and qualitative studies on food handlers (ie, individuals who have direct or indirect contact with food during their professional duties) working in food services (ie, institutional or commercial establishments). Food handlers involved in industrial processing, planting, harvesting, or working on the street (street food) or in the home will be excluded. Eligible studies will explore the organizational factors of safe food handling that influence employee behavior regarding food production. METHODS This review will use the JBI methodology for scoping reviews to identify published and unpublished studies in all languages, with no date limit. The following databases will be searched: Scopus, CINAHL, Embase, Web of Science, MEDLINE, PsycINFO, and Food Science and Technology Abstracts. A structured search for gray literature will also be conducted. Titles, abstracts, and full texts of articles will be screened by 2 independent reviewers for inclusion, with discrepancies resolved by a third reviewer. Data will be extracted using a standardized form. The results will be summarized in tabular or graphical format, accompanied by a narrative summary. KEY DETAILS OF THIS REVIEW PROJECT ARE AVAILABLE IN OPEN SCIENCE FRAMEWORK https://osf.io/hxfe4.
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Affiliation(s)
| | - Silvana Margarida Benevides Ferreira
- School of Nursing, Federal University of Mato Grosso, Cuiabá, MT, Brazil
- The Brazilian Centre for Evidence-based Healthcare: A JBI Centre of Excellence, São Paulo, SP, Brazil
| | | | - Juliana Takahashi
- The Brazilian Centre for Evidence-based Healthcare: A JBI Centre of Excellence, São Paulo, SP, Brazil
- School of Nursing Library, Universidade de São Paulo, São Paulo, SP, Brazil
| | - Vilanice Alves de Araújo Puschel
- The Brazilian Centre for Evidence-based Healthcare: A JBI Centre of Excellence, São Paulo, SP, Brazil
- Escola de Enfermagem, Universidade de São Paulo, São Paulo, SP, Brazil
| | | | - Diogo Thimoteo da Cunha
- Multidisciplinary Food and Health Laboratory, School of Applied Sciences, State University of Campinas, Limeira, SP, Brazil
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Ali MT, Mahmud S, Mohsin M, Mian AU, Islam A, Ahmed FF. Knowledge, attitude, and practices toward food safety among students in Bangladesh: A cross-sectional web-based study. Heliyon 2023; 9:e14762. [PMID: 37025829 PMCID: PMC10070649 DOI: 10.1016/j.heliyon.2023.e14762] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 03/10/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023] Open
Abstract
Background Foodborne diseases are a preventable but under-reported public health issue. These illnesses are a public health concern and contribute significantly to healthcare costs. People must understand how their knowledge, attitudes, and practices affect food safety and how they can reduce the risk of foodborne illness. This study aimed at investigating the current situation of knowledge, attitudes, and practices toward food safety among Bangladeshi students and identifying the determinants of having adequate knowledge, favorable attitudes, and good practices. Methods The research is based on a cross-sectional anonymous online survey that took place from January 1st to February 15th, 2022. Participants in this survey had to be at least 8th-grade students enrolled in Bangladeshi institutions. Upon description of the study's aim, the questionnaire's concept, assurances regarding respondents' confidentiality, and the study's voluntary nature, informed consent was taken from each participant before starting the survey. Descriptive statistics, Chi-square test, and logistic regression were used to explore the knowledge, attitudes, and practices of students and identify factors affecting them using the statistical software STATA. Results A total of 777 students participated in the study, the majority of them were male (63.96%) and aged between 18 and 25 years (60%). Almost half of the respondents were at the undergraduate level and less than half of the participants (45%) lived with their families. Among the participants, around 47% had adequate knowledge, 87% had favorable attitudes, and only 52% had good practices toward food safety. Female students, students having a food safety course/training, and students whose mothers were educated had significantly higher knowledge of food safety. Besides, students at higher education levels, students having a food safety course/training, and students with educated mothers displayed significantly higher odds of possessing favorable attitudes toward food safety. Similarly, female students, having a food safety course/training, students at higher education levels, and students with educated mothers were significantly associated with good practices toward food safety among students. Conclusion The study shows that students in Bangladesh lack knowledge of food safety and have poor practices toward food safety. For the student population of Bangladesh, more systematic and targeted food safety education and training are required.
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Pattono D, Petey M, Covarino AM, Gea M, Schilirò T. Training for Food Handlers at Production Level in Italian Regions. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:2503. [PMID: 36767868 PMCID: PMC9915429 DOI: 10.3390/ijerph20032503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/20/2023] [Accepted: 01/26/2023] [Indexed: 06/18/2023]
Abstract
Food safety has always been a public health challenge. Globally, food safety control is supported by laws and preventive measures, such as inspections conducted from primary production to market, "from farm to fork" as emphasized by the European Union and training of Food Handlers (FHs). This latter preventive measure plays a very important role, and for this reason a review of training courses regulations provided in the different Italian regions was conducted. Analysis of the results shows that the Italian regions approach this issue in different ways: some regions provide only general guidelines, while others offer detailed instructions. The most significant differences concern the topics dealt with, the stakeholders, the staff training and the verification of results; topics such as allergens and gluten are often absent. More detailed guidelines tailored to fit the local scenario could provide better support to FHs, thus leading to real changes in their behaviors and mindsets and promoting the development of an actual "prevention culture".
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Affiliation(s)
- Daniele Pattono
- Department of Veterinary Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Matteo Petey
- Prevention Department, Public Health Service Aosta, Località Amérique, 7/L, 11020 Quart, AO, Italy
| | - Anna Maria Covarino
- Prevention Department, Public Health Service Aosta, Località Amérique, 7/L, 11020 Quart, AO, Italy
| | - Marta Gea
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126 Torino, TO, Italy
| | - Tiziana Schilirò
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126 Torino, TO, Italy
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Impact of FOODAlyzer© application on knowledge, attitude, and perception towards selecting commercial eateries to prevent foodborne disease. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Nascimento LGP, da Silva AMC, Stedefeldt E, da Cunha DT. Job Crafting and Burnout as Predictors of Food Safety Behaviors in the Foodservice Industry. Foods 2022; 11:2671. [PMID: 36076857 PMCID: PMC9455876 DOI: 10.3390/foods11172671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/22/2022] [Accepted: 08/31/2022] [Indexed: 11/24/2022] Open
Abstract
This study aimed to investigate whether job crafting, burnout, and work engagement predict food safety behaviors in the foodservice industry. It was a cross-sectional study conducted in Cuiabá (Brazil) among foodservice workers. Four instruments were used among foodservice workers for the examination: (a) job demands and resources, (b) job satisfaction, (c) burnout, and (d) work engagement. Food safety practices were measured using a validated risk-based checklist. Partial least squares structural equation modeling was used to test the hypothesis model. In this study, 22 restaurants and 302 foodservice workers were examined. It was found that the “job demands-resources” model was valid for foodservice workers, i.e., burnout was strongly predicted by job demands (β = 0.550; p < 0.001); job resources were a positive predictor of work engagement (β = 0.258; p < 0.001); and burnout was a negative predictor of work engagement (β = −0.411; p < 0.001). Food safety violations were predicted by job crafting (β = −0.125; p = 0.029) and burnout (β = 0.143; p = 0.016). The results indicate that mitigating burnout and increasing job crafting can be important supporting strategies to improve food safety behaviors.
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Affiliation(s)
| | | | - Elke Stedefeldt
- Department of Preventive Medicine, Universidade Federal de São Paulo (UNIFESP), São Paulo 04039-032, Brazil
| | - Diogo Thimoteo da Cunha
- Multidisciplinary Food and Health Laboratory, School Applied Science, State University of Campinas (UNICAMP), Limeira 13484-350, Brazil
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