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Nyarugwe SP, Jespersen L. Assessing reliability and validity of food safety culture assessment tools. Heliyon 2024; 10:e32226. [PMID: 39022105 PMCID: PMC11252860 DOI: 10.1016/j.heliyon.2024.e32226] [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: 09/08/2023] [Revised: 04/16/2024] [Accepted: 05/29/2024] [Indexed: 07/20/2024] Open
Abstract
Since its recognition as a plausible direction to assure food safety, food safety culture research has evolved with several commercial and scientific assessment tools developed to evaluate the food safety culture in food businesses. However, existing research does not specify the validity and reliability checks required to demonstrate rigor in the tool development process and there is no unified methodology to confirm robustness of the tools to ensure trustworthiness and usefulness of findings and inferences generated. The purpose of the study was to develop a method to evaluate food safety culture assessment tools and to assess the reliability and validity of existing food safety culture assessment tools using the developed method. Eleven elements were found to be key in validating food safety culture assessment tools. Of the eight tools assessed, only one tool (CT2) was validated on each of the elements. The depth of validation strategies differed for each tool. Three out of the five commercial tools published peer reviewed publications that demonstrated the validation checks that were done. Face validation, and pilot testing were evident and appeared to be done the most. Whilst content, ecological, and cultural validity were the least validated for scientific tools, factor analysis and reliability checks were the least evaluated for commercial tools. None of the tools were assessed for postdictive validity, concurrent validity and the correlation coefficient relating to construct validity. Having an established science-based approach is key as it provides a way to determine the trustworthiness of established assessment tools against accepted methods.
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Affiliation(s)
- Shingai P. Nyarugwe
- Faculty of Allied-Health and Wellbeing, University of Central Lancashire, Preston, Lancashire, PR1 2HE, UK
| | - Lone Jespersen
- Faculty of Allied-Health and Wellbeing, University of Central Lancashire, Preston, Lancashire, PR1 2HE, UK
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2
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Zanetta LD, Xavier MC, Hakim MP, Stedefeldt E, Zanin LM, Medeiros CO, da Cunha DT. How does the consumer choose a restaurant? An overview of the determinants of consumer satisfaction. Food Res Int 2024; 186:114369. [PMID: 38729728 DOI: 10.1016/j.foodres.2024.114369] [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: 01/02/2024] [Revised: 04/01/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
The failure rate of restaurants is high in many countries, primarily because of the complex relationships between services and customers. Therefore, improving restaurant customer experience is a significant challenge for entrepreneurs. This multi-dimensional experience encompasses several aspects that may or may not be related to food consumption. Many restaurant owners can avoid bankruptcy if they understand theories of service quality and the factors involved. The objective of this research is to identify and summarize known important factors that lead consumers to choose, patronize or be satisfied with a restaurant. The research question for this review is: What are the important factors that influence consumers (population) to choose, patronize, or be satisfied with a restaurant (outcome)? Therefore, we conducted an integrative review to address this question. We included 111 studies and identified 117 factors/indicators related to consumer satisfaction and restaurant choices. First, we grouped these factors into four categories based on the Big Four restaurant attributes: atmosphere, food, service, and price & value. Four categories emerged based on consumer- and business-related aspects: behavioral intentions, values and beliefs, experiences, and companies. The "food" category is the most important factor in consumer choice and experience. However, the importance of this category may vary depending on the situation (e.g., lunch, dinner, weekends, weekdays) and should be carefully considered, as all categories were relevant but intricate. Such factors are associated with many positive outcomes, such as satisfaction, loyalty, brand love, patronization, and intent to visit and revisit.
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Affiliation(s)
- Luis D'Avoglio Zanetta
- Universidade Estadual de Campinas, Faculdade de Ciências Aplicadas, Laboratório Multidisciplinar em Alimentos e Saúde, Limeira, Brazil
| | | | - Mariana Piton Hakim
- Universidade Estadual de Campinas, Faculdade de Ciências Aplicadas, Laboratório Multidisciplinar em Alimentos e Saúde, Limeira, Brazil
| | - Elke Stedefeldt
- Universidade Federal de São Paulo, Escola Paulista de Medicina, Departamento de Medicina Preventiva, São Paulo, Brazil
| | - Laís Mariano Zanin
- Universidade de São Paulo, Faculdade de Medicina de Ribeirão Preto, Departamento de Ciências da Saúde, Ribeirão Preto, Brazil
| | | | - Diogo Thimoteo da Cunha
- Universidade Estadual de Campinas, Faculdade de Ciências Aplicadas, Laboratório Multidisciplinar em Alimentos e Saúde, Limeira, Brazil.
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3
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Spagnoli P, Defalchidu L, Vlerick P, Jacxsens L. The Relationship between Food Safety Culture Maturity and Cost of Quality: An Empirical Pilot Study in the Food Industry. Foods 2024; 13:571. [PMID: 38397548 PMCID: PMC10887550 DOI: 10.3390/foods13040571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/07/2024] [Accepted: 02/10/2024] [Indexed: 02/25/2024] Open
Abstract
In the food industry, a mature food safety culture (FSC) is linked to better food safety performance. However, the relationship between FSC maturity and key economical performance indicators, such as cost allocation, remains unexplored. This research is the first pilot study to empirically explore the association between FSC maturity and cost of quality (CoQ). A CoQ survey was developed and pretested. CoQ data were collected through collaboration with company management. FSC maturity was assessed through a validated mixed-method assessment (diagnostic instrument, questionnaires, and interviews). A convenience sample of five food processing companies was assembled and subjected to FSC and CoQ assessment. Results revealed that monitoring CoQ is not yet standard practice in the food industry: three out of five companies were unable to specify all failure costs. For prevention and appraisal costs, results showed descriptively and statistically that when these costs are higher, FSC is more mature. Considering the theoretical context of the research (CoQ models and available literature), these results present the first empirical evidence to substantiate that FSC could replace product/service quality in CoQ models. Findings justify the push for a shift in perception, from considering FSC as a task on the list of resource demanding activities toward a narrative in which FSC contributes to financial health.
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Affiliation(s)
- Pauline Spagnoli
- Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (P.S.); (L.D.)
| | - Lavinia Defalchidu
- Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (P.S.); (L.D.)
| | - Peter Vlerick
- Department of Work, Organization, and Society, Faculty of Psychology and Educational Sciences, Ghent University, Henri Dunantlaan 2, 9000 Ghent, Belgium;
| | - Liesbeth Jacxsens
- Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (P.S.); (L.D.)
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4
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Lee JC, Neonaki M, Alexopoulos A, Varzakas T. Case Studies of Small-Medium Food Enterprises around the World: Major Constraints and Benefits from the Implementation of Food Safety Management Systems. Foods 2023; 12:3218. [PMID: 37685151 PMCID: PMC10486654 DOI: 10.3390/foods12173218] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/13/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Global food safety and security are key principles to be followed in the context of the implementation of food safety management systems. The objective of this paper is to assess the contemporary developments of Food Safety Management System standards (FSMS) worldwide and to identify the primary constraints and advantages associated with their implementation by small and medium-sized enterprises across different regions. The effectiveness of these systems has also been evaluated. 116 case studies have been employed across developing and developed regions worldwide across 27 primary food sectors. After the implementation of FSMS, there was a significant increase in the percentage of companies that have implemented the international FSMS, both in developed (16.7% to 63.9%) and developing countries (26.6% to 48.1%). Certification has also increased from 34.2% to 59.6% in the total sample, namely from 33.3% to 61.1% in developed countries and from 34.6% to 59.0% in developing countries. There was a significant increase in medium vs. small company size (57.1% to 62.3%, p = 0.046), only in developing countries. Food safety culture and manager leadership implementation were increased to over 80% after FSMS implementation in both developed and developing countries (p < 0.001). Training, resources, and technology adequacy were also increased in all companies (p < 0.001).
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Affiliation(s)
| | - Marina Neonaki
- Department Food Science and Technology, University of the Peloponnese, GR24100 Kalamata, Greece;
| | - Athanasios Alexopoulos
- Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, GR68200 Orestiada, Greece;
| | - Theodoros Varzakas
- Department Food Science and Technology, University of the Peloponnese, GR24100 Kalamata, Greece;
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5
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Shariatmadary H, O'Hara S, Graham R, Stuiver M. Assessing Sustainability Priorities of U.S. Food Hub Managers: Results from a National Survey. Foods 2023; 12:2458. [PMID: 37444196 DOI: 10.3390/foods12132458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/09/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
Food hubs have emerged as innovative alternatives to the conventional United States food system. As aggregators of small local farms, food hubs hold the potential to transform food production, distribution, and consumption, while fostering environmental sustainability and social equity. However, assessing their contributions to environmental sustainability and social equity is challenging due to the diverse structures and practices of U.S. food hubs. This study presents the findings of a national survey of food hub managers conducted in 2022 to assess the sustainability objectives and practices of food hubs across the United States. Our survey questions were designed based on a comprehensive framework of social and environmental sustainability criteria. Our results reveal that food hubs make valuable contributions in supporting small producers and providing healthy local food options. However, there is room for improvement in their environmental sustainability practices, as they only meet 47% of the defined environmental sustainability goals. Addressing food insecurity is a high priority for food hubs, although not their top priority, and many offer fresh food access to low-income households. Food hubs also contribute to environmental sustainability by reducing food transportation, promoting healthy food production methods, and minimizing waste. While food hubs meet 67% of the defined social sustainability goals, there are opportunities for improvement in reaching important institutional stakeholders and enhancing consumer education on healthy nutrition and lifestyles. Expanding technical assistance for farmers is also critical. By addressing these opportunities for improvement, food hubs can drive progress towards a more resilient and equitable food system in the United States.
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Affiliation(s)
- Haniyeh Shariatmadary
- College of Agriculture, Urban Sustainability and Environmental Sciences (CAUSES), University of the District of Columbia (UDC), Washington, DC 20008, USA
| | - Sabine O'Hara
- College of Agriculture, Urban Sustainability and Environmental Sciences (CAUSES), University of the District of Columbia (UDC), Washington, DC 20008, USA
| | - Rebecca Graham
- Institutional Assessment, University of the District of Columbia (UDC), Washington, DC 20008, USA
| | - Marian Stuiver
- Green Cities Programme, Wageningen University and Research (WUR), 6708 PB Wageningen, The Netherlands
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Marconi F, Sartoni M, Nuvoloni R, Torracca B, Gagliardi M, Zappalà G, Guidi A, Pedonese F. Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies. Ital J Food Saf 2023; 12:11012. [PMID: 37064518 PMCID: PMC10102961 DOI: 10.4081/ijfs.2023.11012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Accepted: 01/23/2023] [Indexed: 04/18/2023] Open
Abstract
The Commission Regulation (EU) No. 2021/382 (European Commission, 2021), amending the Regulation (EC) No. 852/2004 (European Commission, 2004), introduced the obligation for companies to establish and maintain a food safety culture (FSC). The methodology to evaluate, implement, and enhance the level of FSC is up to the individual companies. This study aimed to investigate the perception of FSC among the employees of 3 Tuscan medium-sized enterprises in the food sector, producing cured meat (A), dairy products (B), and frozen fish products (C). The survey was conducted through the development and administration of a questionnaire based on a 5 points Likert scale, referring to different aspects of FSC, organized in 6 sections with 5-6 statements each and subjected to a percentage of employees between 76 and 85%, classified also by the length of service (≤3 and >3 years). For all the companies, the minimum median and mode value for scores obtained by the different sections was 4, and the minimum median and mode value for the single statement was 3 (A, B; except for a bimodal value 2-4) and 4 (C). The section awareness and perception of risk showed the highest mean scores in all companies. As for the length of service, senior employees gave lower scores than junior ones in all sections in B and 3 sections in C. Overall, the results of the questionnaires showed a good perception of FSC, even though it was possible to identify some partial weaknesses.
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Affiliation(s)
| | - Martina Sartoni
- Department of Veterinary Sciences, University of Pisa, Italy
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy. +39-050-2216987 - +39-050-2210654. .
| | - Roberta Nuvoloni
- Department of Veterinary Sciences, University of Pisa, Italy
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Italy
| | | | | | - Giulia Zappalà
- Department of Veterinary Sciences, University of Pisa, Italy
| | - Alessandra Guidi
- Department of Veterinary Sciences, University of Pisa, Italy
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Italy
| | - Francesca Pedonese
- Department of Veterinary Sciences, University of Pisa, Italy
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Italy
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Xie X, Hu J, Fu G, Shu X, Wu Y, Huang L, Shen S. Investigation of Unsafe Acts Influence Law Based on System Dynamics Simulation: Thoughts on Behavior Mechanism and Safety Control. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:4733. [PMID: 36981641 PMCID: PMC10048789 DOI: 10.3390/ijerph20064733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 03/02/2023] [Accepted: 03/04/2023] [Indexed: 06/18/2023]
Abstract
In modern safety management, it is very important to study the influence of the whole safety system on unsafe acts in order to prevent accidents. However, theoretical research in this area is sparse. In order to obtain the influence law of various factors in the safety system on unsafe acts, this paper used system dynamics simulation to carry out theoretical research. First, based on a summary of the causes of the coal and gas outburst accidents, a dynamic simulation model for unsafe acts was established. Second, the system dynamics model is applied to investigate the influence of various safety system factors on unsafe acts. Third, the mechanism and the control measures of unsafe acts in the enterprise safety system are studied. This study's main result and conclusions are as follows: (1) In the new coalmines, the influence of the safety culture, safety management system, and safety ability on the safety acts were similar. The order of influence on the safety acts in production coalmines is as follows: safety management system > safety ability > safety culture. The difference is most evident in months ten to eighteen. The higher the safety level and safety construction standard of the company, the greater the difference. (2) In the construction of the safety culture, the order of influence was as follows: safety measure elements > safety responsibility elements = safety discipline elements > safety concept elements. It shows the difference in influence from the 6th month and attains its maximum value from the 12th month to the 14th month. (3) In the construction of the safety management system, the degree of influence in new coalmines was as follows: safety policy > safety management organization structure > safety management procedures. Among them, especially in the first 18 months, the impact of the safety policy was most apparent. However, in the production mine, the degree of influence was as follows: safety management organization structure > safety management procedures > safety policy, but the difference is very small. (4) The degree of influence on the construct of safety ability was as follows: safety knowledge > safety psychology = safety habits > safety awareness, but the difference on the impact was small.
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Affiliation(s)
- Xuecai Xie
- Department of Engineering Physics, Tsinghua University, Beijing 100084, China
- Institute of Public Safety Research, Tsinghua University, Beijing 100084, China
- School of Emergency Management and Safety Engineering, China University of Mining and Technology (Beijing), Beijing 100083, China
| | - Jun Hu
- School of National Safety and Emergency Management, Beijing Normal University at Zhuhai, Zhuhai 519087, China
- Academy of Disaster Reduction and Emergency Management, Ministry of Emergency Management & Ministry of Education, Beijing Normal University, Beijing 100875, China
| | - Gui Fu
- School of Emergency Management and Safety Engineering, China University of Mining and Technology (Beijing), Beijing 100083, China
| | - Xueming Shu
- Department of Engineering Physics, Tsinghua University, Beijing 100084, China
- Institute of Public Safety Research, Tsinghua University, Beijing 100084, China
| | - Yali Wu
- School of Emergency Management and Safety Engineering, China University of Mining and Technology (Beijing), Beijing 100083, China
| | - Lida Huang
- Department of Engineering Physics, Tsinghua University, Beijing 100084, China
- Institute of Public Safety Research, Tsinghua University, Beijing 100084, China
| | - Shifei Shen
- Department of Engineering Physics, Tsinghua University, Beijing 100084, China
- Institute of Public Safety Research, Tsinghua University, Beijing 100084, China
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Olsen AM, Møller AM, Lehmann S, Kiethon AV. Mechanisms linking individual and organizational culture change through action research: Creating change agents for organizational and food safety culture development. Heliyon 2023; 9:e13071. [PMID: 36747535 PMCID: PMC9898051 DOI: 10.1016/j.heliyon.2023.e13071] [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: 12/22/2022] [Revised: 01/11/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
This article proposes a more individualized approach to organizational and food safety culture development through the creation of culture change agents. The study used action research with individual therapeutic training of sensory and emotional skills as the action intervention to reveal underlying mechanisms of the culture and create long-term culture change. The study was conducted with a group of voluntary employees over a 3-year period at a department under Food Safety and Veterinary Issues in Danish Agriculture and Food Council. Data was collected using individual in-depth qualitative interviews with a novel questionnaire technique that facilitated participants to bring otherwise unconscious underlying assumptions to awareness. The study found that working intensely and therapeutically on an individual and group level, had a significant impact on the surrounding culture and social capital. Five underlying mechanisms were revealed linking individual culture change to changes in the social capital and culture of the department. Going through the five underlying mechanisms may enable individuals to get to the root causes of issues, facilitate more sharing and collaboration to learn from near-misses and failures, and take action despite facing uncomfortable situations, all important abilities to develop FSC. Based on the underlying mechanisms a 'Change Agent Model' was developed. The model illustrates the important underlying mechanisms that any individual or group can work through to become culture change agents and drivers for organizational culture and FSC development. This is the first of two articles.
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Affiliation(s)
- Anne-Mette Olsen
- Department for Food Safety and Veterinary Issues, Danish Agriculture & Food Council, Axeltorv 3, 1609, Copenhagen V, Denmark
- Corresponding author.
| | - Anna Marie Møller
- Department for Food Safety and Veterinary Issues, Danish Agriculture & Food Council, Axeltorv 3, 1609, Copenhagen V, Denmark
- Department of Psychology (Bachelor Student), University of North Georgia, 82 College Circle, Dahlonega, GA, 30597, USA
| | - Sanne Lehmann
- Department of Disaster and Risk Management, Copenhagen University College, Humletorvet 3, 1799, Copenhagen V, Denmark
| | - Anders Vind Kiethon
- MyElite Relationship-therapy (MER), Peter Bangs Vej 1, 2000, Frederiksberg, Denmark
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Alrobaish WS, Vlerick P, Jacxsens L. Food integrity culture in food businesses in view of organizational and employees' demographic characteristics. NFS JOURNAL 2023. [DOI: 10.1016/j.nfs.2023.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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10
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Alrobaish WS, Jacxsens L, Spagnoli P, Vlerick P. Assessment of food integrity culture in food businesses through method triangulation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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da Cunha DT, Hakim MP, Soon JM, Stedefeldt E. Swiss Cheese Model of food safety incidents: Preventing foodborne illness through multiple layers of defence. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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12
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Spagnoli P, Jacxsens L, Vlerick P. Towards a food safety culture improvement roadmap: Diagnosis and gap analysis through a conceptual framework as the first steps. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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13
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Rifat M, Talukdar IH, Lamichhane N, Atarodi V, Alam SS. Food safety knowledge and practices among food handlers in Bangladesh: A systematic review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Zanin LM, Luning PA, Stedefeldt E. A roadmap for developing educational actions using food safety culture assessment – A case of an institutional food service. Food Res Int 2022; 155:111064. [DOI: 10.1016/j.foodres.2022.111064] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 01/17/2022] [Accepted: 02/22/2022] [Indexed: 11/04/2022]
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Zanetta LD, Mucinhato RMD, Hakim MP, Stedefeldt E, da Cunha DT. What Motivates Consumer Food Safety Perceptions and Beliefs? A Scoping Review in BRICS Countries. Foods 2022; 11:foods11030432. [PMID: 35159583 PMCID: PMC8833883 DOI: 10.3390/foods11030432] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/27/2022] [Accepted: 01/30/2022] [Indexed: 11/16/2022] Open
Abstract
This scoping review aimed to map the main evidence in the existing literature regarding consumer perceptions and beliefs regarding food safety in the context of BRICS (Brazil, Russia, India, China, and South Africa) countries. Articles were searched in the Web of Science, Scopus, and SciELO databases. The last search was performed on November 2021. Only the studies conducted within BRICS countries were included. The synthesis aimed to group similarities in consumer beliefs and perceptions of food safety. After screening, 74 eligible articles were included in the study. Of the 74 studies analyzed, 49 (66.2%) were carried out in China, 14 (18.9%) in Brazil, 5 (6.8%) in India,4 (5.4%) in South Africa, and 2 (2.7%) in Russia. Thirty-three motivators of perceptions and beliefs regarding food safety were identified. Food safety motivators were grouped into three categories: (1) sociodemographic characteristics, (2) cognitive aspects, and (3) other. In the “sociodemographic characteristics” category, the motivator with the highest number of corresponding results was education level (results = 22), followed by income (results = 22), both positive drivers for food safety perceptions. The “cognitive aspects” category comprised the majority of the identified motivators. Concern for food safety (results = 32) and risk perception (results = 30) were the motivators with the highest number of results among all categories and motivators. Finally, the main motivator in the “other” category was place of consumption/purchase (results = 8), focusing on consumers underestimating the risk of having a foodborne disease when eating away from home. China and Brazil are leading the way in studies on this topic. Consumers’ perceptions are influenced by socioeconomic characteristics (e.g., age, gender, education level, income), cognitive aspects (e.g., knowledge, risk perception, food concerns, previous experience with food safety incidents) and other situational factors (e.g., price, place of purchase, traceability).
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Affiliation(s)
- Luis D’Avoglio Zanetta
- Multidisciplinary Food and Health Laboratory, School Applied Sciences, State University of Campinas (UNICAMP), Limeira 13484-350, Brazil; (L.D.Z.); (M.P.H.)
| | | | - Mariana Piton Hakim
- Multidisciplinary Food and Health Laboratory, School Applied Sciences, State University of Campinas (UNICAMP), Limeira 13484-350, Brazil; (L.D.Z.); (M.P.H.)
| | - Elke Stedefeldt
- Department of Preventive Medicine, Universidade Federal de São Paulo (UNIFESP), São Paulo 11015-020, Brazil;
| | - Diogo Thimoteo da Cunha
- Multidisciplinary Food and Health Laboratory, School Applied Sciences, State University of Campinas (UNICAMP), Limeira 13484-350, Brazil; (L.D.Z.); (M.P.H.)
- Correspondence:
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Kowalska A, Manning L. Food Safety Governance and Guardianship: The Role of the Private Sector in Addressing the EU Ethylene Oxide Incident. Foods 2022; 11:foods11020204. [PMID: 35053936 PMCID: PMC8774432 DOI: 10.3390/foods11020204] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 01/08/2022] [Accepted: 01/11/2022] [Indexed: 12/13/2022] Open
Abstract
Sesame seeds within the European Union (EU) are classified as foods not of animal origin. Two food safety issues associated with sesame seeds have emerged in recent years, i.e., Salmonella contamination and the presence of ethylene oxide. Fumigation with ethylene oxide to reduce Salmonella in seeds and spices is not approved in the EU, so its presence in sesame seeds from India was a sentinel incident sparking multiple trans-European product recalls between 2020-2021. Following an interpretivist approach, this study utilises academic and grey sources including data from the EU Rapid Alert System for Food and Feed (RASFF) database to inform a critical appraisal of current EU foods not of animal origin legislation and associated governance structures and surveillance programs. This is of particular importance as consumers are encouraged towards plant-based diets. This study shows the importance of collaborative governance utilizing data from company testing and audits as well as official regulatory controls to define the depth and breadth of a given incident in Europe. The development of reflexive governance supported by the newest technology (e.g., blockchain) might be of value in public-private models of food safety governance. This study contributes to the literature on the adoption of risk-based food safety regulation and the associated hybrid public-private models of food safety governance where both regulators and private organizations play a vital role in assuring public health.
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Affiliation(s)
- Aleksandra Kowalska
- Institute of Economics and Finance, Maria Curie-Skłodowska University, pl. Marii Curie-Skłodowskiej 5, 20-031 Lublin, Poland;
| | - Louise Manning
- School of Agriculture, Food and the Environment, Royal Agricultural University, Stroud Road, Cirencester GL7 6JS, UK
- Correspondence:
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