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Djekic I, Hambardzumyan G, Nikolić A, Mujčinović A, Nakov D, Nikolova AS, Semenova AA, Kuznetsova OA, Oz F, Oz E, Terjung N, Volker H, Tomasevic I. Confronting Views of Companies and Authorities on Food Safety Issues-A Cross-Country Survey. Foods 2024; 13:773. [PMID: 38472886 DOI: 10.3390/foods13050773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 02/19/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
This study investigated food safety issues as perceived by food companies and food safety authorities in six countries in Europe and Central Asia. A total of 66 companies and 16 authorities participated in the survey. The results provide important insights related to what the main food safety priorities are, how they are addressed in the countries that participated in the survey, and what the role of the main stakeholders is in the food value chain. Almost 50% of food companies identified 'food fraud' as the most influential food safety attribute. One-third of food safety authorities recognized 'food safety management system' as the most influential food safety attribute. Principal component analysis separated food safety statements into two dimensions named 'food safety hazards and risks' and 'food safety system'. Although there are slight differences in food safety statements between the two stakeholders, i.e., food companies and food safety authorities, it is the country of origin that plays a more important role in understanding their views. Food companies will need to implement a systemic approach and transform the entire food value chain continuum while considering new food safety challenges. It is expected that food safety authorities will have to play a more proactive role in the future.
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Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Garegin Hambardzumyan
- Veterinary Sanitary Examination, Food Safety and Hygiene Department, Armenian National Agrarian University, Yerevan 0009, Armenia
| | - Aleksandra Nikolić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina
| | - Alen Mujčinović
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina
| | - Dimitar Nakov
- Faculty of Agriculture, "Goce Delčev" University in Štip, 2000 Shtip, North Macedonia
| | - Aleksandra Silovska Nikolova
- Faculty of Agricultural Sciences and Food, SS Cyril and Methodius University in Skopje, 1000 Shtip, North Macedonia
| | | | - Oksana A Kuznetsova
- V. M. Gorbatov Federal Research Center for Food Systems, Moscow 107023, Russia
| | - Fatih Oz
- Faculty of Agriculture, Ataturk University, Erzurum 25030, Türkiye
| | - Emel Oz
- Faculty of Agriculture, Ataturk University, Erzurum 25030, Türkiye
| | - Nino Terjung
- DIL German Institute of Food Technology, 49610 Quakenbrück, Germany
| | - Heinz Volker
- DIL German Institute of Food Technology, 49610 Quakenbrück, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, 49610 Quakenbrück, Germany
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Bayır T, Çam S, Tuna MF. Does knowledge and concern regarding food supplement safety affect the behavioral intention of consumers? An experimental study on the theory of reasoned action. Front Nutr 2024; 10:1305964. [PMID: 38260066 PMCID: PMC10800543 DOI: 10.3389/fnut.2023.1305964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Accepted: 12/19/2023] [Indexed: 01/24/2024] Open
Abstract
In recent years, health crises have led consumers to make more frequent purchases of food supplements. The global food supplement market, which reached $61.20 billion in 2020, is estimated to reach $163.12 billion by 2022 and $350.96 billion by 2032. However, many consumers still have concerns about the safety of food supplements. Within the scope of the research, firstly, the health consciousness (HC) level of food supplement consumers was determined. Secondly, food safety knowledge (FSK) and food safety concerns (FSCs) were measured. Thirdly, consumers' attitudes (ATUs), subjective norms (SNs), and behavioral intentions (BIs) toward food supplements were determined within the scope of the theory of reasoned action. The study used a convenient sampling, and 327 participants were included in the sample population. The data for the analysis was collected using the online survey method in the third quarter of 2023. The relationships between hypothesized items in the structural model were tested using the Smart-PLS. The validity and reliability of the measurement model were evaluated at the start of the structural equation modelling approach using confirmatory factor analysis (CFA). Regression analyses were performed in the structural model phase to evaluate overall fit and suggested relationships by way of the Smart-PLS. In light of the findings, it was determined that the interaction between HC and ATU was mediated by FSK, and the interaction between HC and the SN was mediated by FSK. Consequently, this research presents a variety of theoretical and practical implications to give clues for consumers' health regarding food supplement consumption.
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Affiliation(s)
| | - Selim Çam
- Cumhuriyet University, Sivas, Türkiye
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Vidaček Filipec S, Ratković P, Bittsánszky A, Tóth AJ, Lima JPM, Rocha A. Food safety knowledge and climate in the university canteens of three European countries. Ital J Food Saf 2023; 12:10580. [PMID: 37680318 PMCID: PMC10480926 DOI: 10.4081/ijfs.2023.10580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Accepted: 05/24/2023] [Indexed: 09/09/2023] Open
Abstract
The association of food safety knowledge and climate with gender, education level, length of employment, food safety training, and professional role was measured using a 15-item food safety climate survey and a 20-item food safety questionnaire on a sample of 263 employees from 19 small and medium-sized university canteens in Croatia, Hungary, and Portugal. The relationship between knowledge and climate and the demographic determinants of both variables were examined. Food safety knowledge was inadequate (45.5% of correct responses), while perceptions of food safety, as measured by the food safety climate survey, were positive (2.69 out of a maximum of 3.00). The perception of resources in canteens was the least favorable across all countries. Leaders did not exhibit better food safety knowledge or perceptions. Food safety climate and knowledge were significantly positively correlated and influenced by training. Perceptions of food safety compared to employee knowledge levels indicated that some employees were overly optimistic about food safety risks. Therefore, food safety knowledge and food safety climate should be assessed in parallel, and both could be improved through ongoing training of employees, especially leaders.
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Affiliation(s)
| | - Petra Ratković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
| | - András Bittsánszky
- Indere Institute for Food System Research and Innovation Ltd, Budapest, Hungary
- Digital Food Chain Education Research Development and Innovation Institute, University of Veterinary Medicine, Budapest, Hungary
| | - András József Tóth
- Indere Institute for Food System Research and Innovation Ltd, Budapest, Hungary
- Digital Food Chain Education Research Development and Innovation Institute, University of Veterinary Medicine, Budapest, Hungary
| | - João PM Lima
- GreenUPorto - Sustainable Agrifood Production Research Center, ciTechCare - Center for Innovative Care and Health Technology, Pedagogical and Scientific Unit of Dietetics and Nutrition, Coimbra Health School - Polytechnic Institute of Coimbra, Portugal
| | - Ada Rocha
- GreenUPorto - Sustainable Agrifood Production Research Center, Faculty of Nutrition and Food Sciences, University of Porto, Portugal
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Madilo FK, Letsyo E, Klutse CM. A cross-sectional study on food safety knowledge and practices among food handlers in tertiary and second circle institutions in Ho municipality, Ghana. Food Sci Nutr 2022; 11:778-793. [PMID: 36789064 PMCID: PMC9922123 DOI: 10.1002/fsn3.3113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 09/08/2022] [Accepted: 09/30/2022] [Indexed: 11/12/2022] Open
Abstract
In recent years, incidences of food poisoning have been reported in some schools across the country. However, little attention has been paid to the hygiene practices of food vendors in the schools. This study, therefore, investigates the food safety knowledge and practices of food vendors catering for tertiary and second cycle students in the Ho municipality. The piloted and validated questionnaire used to sample 608 respondents revealed that the majority of the respondents sampled were female (76.0%), between the ages of 26 and 40 (51%), married (47.4%), and have tertiary or senior high school certificate (60.7%). They have been in business for not more than 2 years (36.2%) and had neither food safety (62.3%) nor good manufacturing practice (81.9%) training. However, they have sufficient knowledge in food safety regarding purchasing, storage, cooking and reheating, and personal hygiene, but exhibited poor knowledge and practice of food temperature control protocols. Both Kendall's tau-b coefficient correlation and linear regression model revealed a significant positive correlation between food safety knowledge and practices of the vendors. Nevertheless, regular training and monitoring are necessary to enable the vendors to fully implement the food temperature control protocols, which is one of the major causes of food poisoning in the country.
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Affiliation(s)
| | - Emmanuel Letsyo
- Department of Food Science and TechnologyHo Technical UniversityHoGhana
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Al Banna MH, Khan MSI, Rezyona H, Seidu AA, Abid MT, Ara T, Kundu S, Ahinkorah BO, Hagan, Jr. JE, Tareq MA, Begum MR, Chowdhury MFT, Schack T. Assessment of Food Safety Knowledge, Attitudes and Practices of Food Service Staff in Bangladeshi Hospitals: A Cross-Sectional Study. Nutrients 2022; 14:nu14122540. [PMID: 35745271 PMCID: PMC9227153 DOI: 10.3390/nu14122540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 12/04/2022] Open
Abstract
Food safety knowledge, attitudes and practices among hospital food service staff are crucial in the prevention of foodborne disease outbreaks, as hospitalized patients are more vulnerable to potential hazards. This study, therefore, sought to assess the food safety knowledge, attitudes and practices of food service staff in Bangladeshi hospitals. A cross-sectional study was conducted among 191 food service staff from seven different hospitals in Dhaka and Chattogram from October 2021 to March 2022 using pretested questionnaires. Multiple linear regression was used to identify the factors associated with the food safety knowledge, attitudes and practices. The findings showed moderate knowledge but high levels of attitudes and practices of food safety among hospital food handlers. Food safety knowledge was significantly higher among males, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations. Moreover, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations had more positive attitudes and better practices regarding food safety. Hospital management should consider these factors for enhancing food handlers’ knowledge and increase training and supervision on food safety practices to reduce foodborne diseases and outbreaks.
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Affiliation(s)
- Md. Hasan Al Banna
- Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh; (M.H.A.B.); (M.S.I.K.); (M.A.T.)
| | - Md Shafiqul Islam Khan
- Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh; (M.H.A.B.); (M.S.I.K.); (M.A.T.)
| | - Humayra Rezyona
- Department of Food and Nutrition, College of Home Economics, Azimpur, Dhaka 1205, Bangladesh; (H.R.); (T.A.)
| | - Abdul-Aziz Seidu
- Department of Real Estate Management, Takoradi Technical University, Takoradi P.O. Box 256, Ghana;
- Centre for Gender and Advocacy, Takoradi Technical University, Takoradi P.O. Box 256, Ghana
- College of Public Health, Medical and Veterinary Sciences, James Cook University, Townsville 4811, Australia
| | - Mohammad Tazrian Abid
- Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh; (M.T.A.); or (S.K.)
| | - Tasnu Ara
- Department of Food and Nutrition, College of Home Economics, Azimpur, Dhaka 1205, Bangladesh; (H.R.); (T.A.)
| | - Satyajit Kundu
- Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh; (M.T.A.); or (S.K.)
- School of Public Health, Southeast University, Nanjing 210009, China
| | - Bright Opoku Ahinkorah
- School of Public Health, Faculty of Health, University of Technology Sydney, Sydney 2007, Australia;
| | - John Elvis Hagan, Jr.
- Department of Health, Physical Education & Recreation, College of Education Studies, University of Cape Coast, Cape Coast PMB TF0494, Ghana
- Neurocognition and Action-Biomechanics-Research Group, Faculty of Psychology and Sports Science, Bielefeld University, Postfach 10 01 31, 33501 Bielefeld, Germany;
- Correspondence:
| | - Md. Abu Tareq
- Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh; (M.H.A.B.); (M.S.I.K.); (M.A.T.)
| | - Musammet Rasheda Begum
- Department of Agricultural Economics and Social Sciences, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh;
| | | | - Thomas Schack
- Neurocognition and Action-Biomechanics-Research Group, Faculty of Psychology and Sports Science, Bielefeld University, Postfach 10 01 31, 33501 Bielefeld, Germany;
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Boone HE, Gutschall MD, Farris AR, Fasczewski KS, Holbert D, McArthur LH. Comparisons of Cooking, Dietary, and Food Safety Characteristics of Food Secure and Food Insecure Sophomores at a University in Appalachia. J Appalach Health 2021; 3:89-108. [PMID: 35769825 PMCID: PMC9183792 DOI: 10.13023/jah.0304.08] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Introduction Food insecurity means lacking access to adequate, nutritious, and safe food. Collegiate food insecurity rates at ten Appalachian campuses range from 22.4% to 51.8% and have been associated with unfavorable health and academic outcomes. Purpose This study compared cooking, dietary, and food safety characteristics of food secure (FS) and food insecure (FI) sophomores at a university in Appalachia in the context of the USDA definition of food security. Methods Data were collected using an online questionnaire. Descriptive and inferential procedures compared FS and FI sophomores (p < 0.05). Results Participants (n = 226) were 65.0% females, 76.1% whites, and 46% FI. About 40% of on-campus and 50% of off-campus residents were FI, and 70% of FI students reported needing help accessing food. Cooking was undertaken "less often" by 61.5% of FS and 55.8% of FI sophomores. Mean cooking self-efficacy scores for FS and FI students were 44.9, vs 43.4, (p > 0.05) out of 52 points. Grains were consumed most often by 40% of FS and FI students and vegetables were consumed least often by 70% of both groups. Mean food safety test scores for FS and FI students were 6.2 1.60 vs 6.6 1.52 (p > 0.05) out of 11 points. Requested educational activities included making a budget and planning balanced meals. Implications The high rate of food insecurity reflects an ongoing need among sophomores for campus and community food assistance and for educational activities that teach purchasing and preparation of affordable, healthy and safe foods.
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Affiliation(s)
- Hannah E Boone
- Department of Nutrition and Health Care Management, Appalachian State University, Boone NC
| | - Melissa D Gutschall
- Department of Nutrition and Health Care Management, Appalachian State University, Boone NC
| | - Alisha R Farris
- Department of Nutrition and Health Care Management, Appalachian State University, Boone NC
| | | | - Donald Holbert
- Department of Biostatistics, East Carolina University (retired), Greenville NC
| | - Laura H McArthur
- Department of Nutrition and Health Care Management, Appalachian State University, Boone NC
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Evans EW, Redmond EC, Alwan N, Ilic S. Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety. Foods 2021; 10:1875. [PMID: 34441655 PMCID: PMC8391554 DOI: 10.3390/foods10081875] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/31/2021] [Accepted: 08/03/2021] [Indexed: 11/17/2022] Open
Abstract
Allied health professionals such as dietitians can play a critical role in providing food safety advice to vulnerable consumers. To maximize food-related health and wellbeing, food needs to be safe and nutritious; consequently, food safety is referred to in international curricula for the training of dietitians. The purpose of this study was to explore the awareness and attitudes of student dietitians from three international institutions towards food safety. A total of 207 student dietitians participated in the study from Columbus, OH, USA (n = 99), Cardiff, Wales, UK (n = 78) and Beirut, Lebanon (n = 30). Completion of the study established that the students in three dietetic training programs lacked awareness of key food safety concepts. Close to half (43%) were not familiar with Campylobacter, with the USA students being significantly less knowledgeable (p < 0.001) with 58% being unaware of the pathogen. Understanding of safe handling of leftovers was the lowest for the students in all institutions; only 46% described appropriate reheating practices, with significantly lower (p < 0.001) understanding in Lebanon (28%). The students reported a good understanding of vulnerable populations and perceived food safety to be important for these groups. However, the knowledge of certain high-risk foods was lacking. For instance, 69% of students thought that fresh squeezed juices and smoothies made with raw fruits and vegetables were safe for vulnerable patients, with the UK students being the least familiar with this risk (16%). This is the first study of its kind to take an international perspective of student dietitian food safety awareness and attitudes; the findings are important to dietetic food safety educators and recommendations are made to further explore the interpretation of food safety requirements in international dietetic curricula. Future studies should extend student dietetic research to address attitudes, self-efficacy and the overall readiness to deliver food safety advice to the patients and the community.
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Affiliation(s)
- Ellen W. Evans
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Western Avenue, Llandaff, Cardiff CF5 2YB, Wales, UK; (E.W.E.); (E.C.R.)
| | - Elizabeth C. Redmond
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Western Avenue, Llandaff, Cardiff CF5 2YB, Wales, UK; (E.W.E.); (E.C.R.)
| | - Nisreen Alwan
- College of Health Sciences, Abu Dhabi University, Abu Dhabi P.O. Box 59911, United Arab Emirates;
- School of Health Sciences, Modern University for Business and Science, Beirut P.O. Box 113 7501, Lebanon
| | - Sanja Ilic
- Department of Human Sciences, Ohio State University, Columbus, OH 43210, USA
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Tomaszewska M, Bilska B, Kołożyn-Krajewska D. Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food? Int J Environ Res Public Health 2020; 17:E2074. [PMID: 32245043 PMCID: PMC7142825 DOI: 10.3390/ijerph17062074] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 03/17/2020] [Accepted: 03/19/2020] [Indexed: 11/16/2022]
Abstract
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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Affiliation(s)
- Marzena Tomaszewska
- Warsaw University of Life Sciences – SGGW, Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, 159C Nowoursynowska St., 02-776 Warsaw, Poland; (B.B.); (D.K.-K.)
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Ncube F, Kanda A, Chijokwe M, Mabaya G, Nyamugure T. Food safety knowledge, attitudes and practices of restaurant food handlers in a lower-middle-income country. Food Sci Nutr 2020; 8:1677-1687. [PMID: 32180975 PMCID: PMC7063367 DOI: 10.1002/fsn3.1454] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 01/13/2020] [Accepted: 01/17/2020] [Indexed: 12/25/2022] Open
Abstract
Global research attention appears to be focused predominantly on self‐reported than observed food safety practices. The purpose of this study was to determine the food safety knowledge, attitudes, and self‐reported and observed practices of food handlers in 22 urban restaurants in Zimbabwe. A piloted questionnaire was used to gather qualitative data regarding socio‐demographic variables, food safety knowledge (FSK), attitudes, and self‐reported food handling practices (SRFHPs). A predesigned checklist was used to observe the food handling practices. FSK scores were significantly higher in food handlers who received basic food safety training compared to those who did not (p < .05). No differences in food safety knowledge and attitudes were noted based on the socio‐demographic characteristics of the food handlers (p > .05). A significant positive correlation was observed between FSK and attitudes (rs = 0.371, p < .05), FSK and SRFHPs (rs = 0.242, p < 0.05), FSK and observed food handling practices (OFHPs) (rs = 0.254, p < .05), attitudes and SRFPs (rs = 0.229, p < .05), and attitudes and OFHPs (rs = 0.263, p < .05). About half of the food handlers washed their hands in sinks meant for washing cutlery, 57% did not use approved hand drying methods, and 19.8% did not adequately thaw frozen foods. Food was commonly defrosted either under room temperature or using hot water (>45°C). Results suggest a need for mandatory basic and advanced training to improve the food safety knowledge, attitudes, and practices.
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Affiliation(s)
- France Ncube
- Department of Environmental Science Bindura University of Science Education Bindura Zimbabwe
| | - Artwell Kanda
- Department of Environmental Science Bindura University of Science Education Bindura Zimbabwe
| | - Morleen Chijokwe
- Department of Environmental Science Bindura University of Science Education Bindura Zimbabwe
| | - Goden Mabaya
- Department of Agricultural Economics, Education and Extension Bindura University of Science Education Bindura Zimbabwe
| | - Tendayi Nyamugure
- Department of Environmental Science Bindura University of Science Education Bindura Zimbabwe
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Paden H, Hatsu I, Kane K, Lustberg M, Grenade C, Bhatt A, Diaz Pardo D, Beery A, Ilic S. Assessment of Food Safety Knowledge and Behaviors of Cancer Patients Receiving Treatment. Nutrients 2019; 11:E1897. [PMID: 31416193 DOI: 10.3390/nu11081897] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 08/12/2019] [Accepted: 08/12/2019] [Indexed: 11/17/2022] Open
Abstract
Cancer patients receiving treatment are at a higher risk for the acquisition of foodborne illness than the general population. Despite this, few studies have assessed the food safety behaviors, attitudes, risk perceptions, and food acquisition behaviors of this population. Further, no studies have, yet, quantified the food safety knowledge of these patients. This study aims to fill these gaps in the literature by administering a thorough questionnaire to cancer patients seeking treatment in three hospitals in a Midwest, metropolitan area. Demographic, treatment, food security, and food safety knowledge, behaviors, attitudes, risk perceptions, and acquisition information was assessed for 288 patients. Specific unsafe attitudes, behaviors, and acquisition practices were identified. Most notable is that 49.4% (n = 139) of participants were not aware that they were at increased risk of foodborne infection, due to their disease and treatment. Additionally, though patients exhibited a general understanding of food safety, the participant average for correctly answering the food safety questions was 74.77% ± 12.24%. The section concerning food storage showed lowest participant knowledge, with an average score of 69.53% ± 17.47%. Finally, patients reporting low food security also reported a higher incidence of unsafe food acquisition practices (P < 0.05). These findings will help healthcare providers to better educate patients in the food safety practices necessary to decrease risk of foodborne infection, and to provide targeted food safety education to low-food-security patients.
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Riaz BK, Alim MA, Islam AS, Amin KB, Sarker MAB, Hasan K, Ashad-Uz-Zaman MN, Selim S, Quaiyum S, Haque E, Monir Hossain S, Ryder J, Khanam R. Role of courtyard counselling meeting in improving household food safety knowledge and practices in Munshiganj district of Bangladesh. Nagoya J Med Sci 2016; 78:387-398. [PMID: 28008194 PMCID: PMC5159464 DOI: 10.18999/nagjms.78.4.387] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/13/2016] [Accepted: 08/17/2016] [Indexed: 11/30/2022]
Abstract
Unsafe food is linked to the deaths of an estimated two million people annually. Food containing harmful agents is responsible for more than 200 diseases ranging from diarrhoea to cancers. A one-sample pilot intervention study was conducted to evaluate the role of courtyard counselling meetings as the means of intervention for improving food safety knowledge and practices among household food handlers in a district of Bangladesh. The study was conducted in three phases: a baseline survey, the intervention and an end-line survey between April and November 2015 where 194 food handlers took part. Data were collected through observations and face-to-face interviews. The mean age of the respondents was 38.8 (±12.4) years, all of whom were females. Hand washing before eating, and washing utensils with soap were significantly improved at the end-line in comparison to the baseline (57% vs. 40% and 83% vs. 69%, respectively). Hand washing with soap was increased by 4%. The mean score of food handling practices was significantly increased after the intervention (20.5 vs. 22.1; P<0.001). However, hand washing after use of toilet was unchanged after the intervention (75% vs.76%). Knowledge about safe food and the necessity of thorough cooking were significantly increased after the intervention (88% from 64% and 34% from 21%, respectively). Mean scores of knowledge and practice on food safety were significantly increased by 1.9 and 1.6, respectively after the one month intervention. Thus this food safety education in rural communities should be scaled up and, indeed, strengthened using the courtyard counselling meetings in Bangladesh.
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Affiliation(s)
- Baizid Khoorshid Riaz
- National Institute of Preventive and Social Medicine (NIPSOM), Mohakhali, Dhaka, Bangladesh
| | - Md Abdul Alim
- Institute of Public Health Nutrition, Mohakhali, Dhaka, Bangladesh
| | - Anm Shamsul Islam
- Department of Public Health and Hospital Administration, NIPSOM, Mohakhali, Dhaka, Bangladesh
| | - Km Bayzid Amin
- Department of Public Health and Hospital Administration, NIPSOM, Mohakhali, Dhaka, Bangladesh
| | | | - Khaled Hasan
- Telenor Health, Bangladesh, FAO-NIPSOM Food Safety Project, Bangladesh
| | - Md Noor Ashad-Uz-Zaman
- Department of Public Health and Hospital Administration, NIPSOM, Mohakhali, Dhaka, Bangladesh
| | | | | | - Emdadul Haque
- Department of Nutrition & Biochemistry, NIPSOM, Dhaka, Bangladesh
| | | | - John Ryder
- Food Safety Programme, FAO-UN, Bangladesh
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