Evaluation of food handling practice among New Zealanders and other developed countries as a main risk factor for campylobacteriosis rate

Al-Sakkaf, Ali

doi:10.1016/j.foodcont.2012.04.011

Cited by 18 publications

(4 citation statements)

References 65 publications

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“…A lack of knowledge on food safety and poor food handling in households is a barrier to food handlers practicing food safety (Meysenburg et al , 2014; Xue and Zhang, 2013). For example, in New Zealand, lack of knowledge during domestic food preparation can be the reason for the campylobacteriosis (Al-Sakkaf, 2012).…”

Section: Introductionmentioning

confidence: 99%

Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households

Hassan

Dimassi

Karam

2018

BFJ

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Purpose The purpose of this paper is to assess level of food safety knowledge and self-reported practices among Lebanese food handlers in Lebanese households and to identify the association between knowledge/practices and socio-demographic characteristics. Design/methodology/approach A cross-sectional study was conducted among 1,500 participants from different gender, age, area of residence, income, marital status and education. They completed a questionnaire of six questions about demographics, and 26 questions related to knowledge and self-reported practices in terms of food handling, storage, usage of kitchen facilities and personal hygiene subgroups. SPSS v23 was used for statistical analyses. Student t-test and analysis of variance were conducted. Significance level of 0.05 was used. Findings On average, participants scored 55.6±16.3, 51.3±25.7, 67.4±19.3 and 89.1±16.3 on food handling, storage, usage of kitchen facilities and personal hygiene, respectively, whereas the passing (score above 50 percent) rates were 64.5, 69.9, 90.5 and 99.1, respectively, for the different subgroups. Gender had significant (p<0.05) effect on food handling and personal hygiene; age, marital status and education had significant (p<0.05) effect on handling, usage of kitchen facilities and personal hygiene; area of residence had significant (p<0.05) effect on storage, handling and usage of kitchen facilities; income had significant (p<0.05) effect on handling and usage of kitchen facilities. Overall mean food safety knowledge and self-reported practices score was 63.8±12.6; passing rate was 86.2; gender, age, area of residence, education, marital status and income had significant (p<0.05) effect. Food safety self-reported practices and knowledge scores were significantly (p<0.001) related to a weak to moderate correlation coefficient (R=0.34). Practical implications The results confirm the need for ongoing educational initiatives to improve the relatively low food safety knowledge and practices among the Lebanese food handlers in Lebanese households. Originality/value No study has determined the food safety knowledge and self-reported practices of Lebanese food handlers in Lebanese households before.

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Section: Introductionmentioning

confidence: 99%

Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households

Hassan

Dimassi

Karam

2018

BFJ

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“…Studies have addressed consumer awareness and behavior related topics such as poultry meat consumption patterns and consumer behavior in Belgium (Sampers et al, 2012), food handling practices in New Zealand (Al-Sakkaf, 2012), consumer awareness and perception of food safety in Turkey (Ergönül, 2013), consumer knowledge of safe handling practices in Brazil (Lazzarin Uggioni and Salay, 2012), food safety knowledge of university students in Greece (Lazou et al, 2012), and many others. Safety, hygiene, and freshness of eggs were rated as most important characteristics of egg quality in a study conducted in Germany and Spain (Hernandez, 2006).…”

Section: Introductionmentioning

confidence: 99%

Purchase, storage, and preparation of eggs and poultry in selected European countries

Koppel

Timberg

Shalimov³

et al. 2015

British Food Journal

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Purpose – Foodborne illnesses are often related to raw and cooked poultry and meat, eggs, and their products. Consumer practices related to these foods have been studied in many countries, however, little comparison has been made among different countries. The purpose of this paper is to characterize consumers’ purchase, storage, handling, and preparation of poultry products and eggs in four European countries: Russia, Estonia, Italy, and Spain. Design/methodology/approach – Approximately 100 selected consumers in each location completed a questionnaire that included sections about poultry products and eggs purchase temperatures and locations, storage locations such as refrigerator, freezer, or cabinet, and preparation such as washing eggs and poultry before cooking, and the use of cutting boards. Findings – Although educating consumers in European countries is common, some food safety aspects may need to be additionally addressed. The results indicated differences in purchase and storage practices of raw eggs. In Russia and Estonia consumers who participated in the study purchased both refrigerated and room temperature eggs whereas in Italy (84 percent) and Spain (87 percent) eggs typically were purchased at room temperature. However, almost all consumers in all countries stored eggs in the refrigerator. In Russia 70 percent of the consumers who participated in the study immediately froze raw meat, poultry, or seafood after purchase; while in other countries about a quarter of the consumers froze the raw meat. Research limitations/implications – This research was limited by the number of respondents in each country that does not allow extrapolation of results. Originality/value – Food preparation practices revealed behavior that supports cross-contamination during cooking, such as washing raw poultry and eggs. A uniform approach to food safety practices related research, such as presented in this study, would help define overlapping critical points in consumer behavior and create educational messages based on the information gathered.

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“…Consumer behavior regarding eggs and poultry usage has been studied in several countries. For example consumers in Belgium [ 7 ], New Zealand [ 8 ], the U.S. [ 9 , 10 ], China [ 11 ], Brazil [ 12 ], Turkey [ 13 ], and Greece [ 14 ] have been studied regarding their food safety practices while handling eggs and poultry. Food safety concerns in India have been studied with a focus on street food safety and quality [ 15 ] and consumer behavior [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries

Koppel

Suwonsichon

Chitra³

et al. 2014

Foods

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The objective of this study was to begin characterizing purchase, storage, handling, and preparation of poultry products and eggs by selected consumers in three Asian countries: India, Korea, and Thailand. Approximately 100 consumers in each location were recruited to participate in this study. The consumers were surveyed about eggs and poultry purchase behavior characteristics, such as temperatures and locations, storage behavior, such as storage locations in the refrigerator or freezer, preparation behavior, such as washing eggs and poultry before cooking, and handling behavior, such as using cutting boards during cooking. The results indicated differences in purchase and storage practices of raw eggs. Most Korean consumers purchased refrigerated eggs and stored the eggs in the refrigerator, while Indian and Thai consumers bought eggs that were stored at room temperature, but would refrigerate the eggs at home. Approximately half of the consumers in each country froze raw meat, poultry, or seafood. Food preparation practices showed potential for cross-contamination during cooking, such as using the same cutting board for different kinds of foods or not washing hands with soap and water. The results presented in this pilot study may lead to development of educational messages and raising consumer awareness of food safety practices in Asian countries.

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Evaluation of food handling practice among New Zealanders and other developed countries as a main risk factor for campylobacteriosis rate

Cited by 18 publications

References 65 publications

Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households

Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households

Purchase, storage, and preparation of eggs and poultry in selected European countries

Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries

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