Food Handlers and Foodborne Diseases: Knowledge, Attitudes, and Reported Behavior in Italy

Abstract

The purpose of this study was to evaluate knowledge, attitudes, and behavior concerning foodborne diseases and food safety issues among food handlers in Italy. Face-to-face interviews were conducted within a random sample using a structured questionnaire. Of the 411 food handlers responding, 48.7% knew the main foodborne pathogens (Salmonella spp., Staphylococcus aureus, Vibrio cholerae or other Vibrio spp., Clostridium botulinum, hepatitis A virus), and this knowledge was significantly greater among those with a higher education level, in practice from a longer period of time, and who had attended education courses (P < 0.05). A vast majority (90.4%) correctly indicated those foods classified as common vehicles for foodborne diseases, and only 7.1% of food handlers were able to name five different food vehicles, each of which transmit one of the five pathogens. The proportion of those who were able to specify a food vehicle that transmitted hepatitis A virus was significantly higher for those with a higher educational level and with a longer food-handling activity. A positive attitude toward foodborne diseases control and preventive measures was reported by the great majority of food handlers, and it was more likely achieved by those who had attended education courses. This attitude was not supported by some of the self-reported safe practices observed for hygienic principles, because only 20.8% used gloves when touching unwrapped raw food, and predictors of their use were educational level and attending education courses. Results strongly emphasize the need for educational programs for improving knowledge and control foodborne diseases.

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

“…Stability in the same workplace and positions of greater responsibility also had a positive influence in the answers. These results coincide with those obtained by several authors (Çakiroglu & Uçar, 2008;Angelillo, Viggiani, Rizzo, & Bianco, 2000), and they reveal that food handlers learn more throughout their professional lives by repeatedly hearing the theoretical basics of hygiene and food handling, and by becoming more involved in the different daily tasks (Bolton, Meally, Blair, McDowell, & Cowan, 2008;Angelillo, Viggiani, Greco, & Rito, 2001). However, we found an important lack of knowledge regarding lethal temperature for microorganisms and the maximum time for maintaining dishes at room temperature after cooking, even in the food handlers with a higher educational level.…”

Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana

“…Furthermore, an estimate of 30% -50% of the human populations is nasal and throat carriers of Staphylococcus aureus. The general role of hand washing in preventing disease is well known in the catering industry, and positive attitudes to hand washing among caterers have been reported in several other studies in Italy [22]. Positive hand washing among respondents was also reported in this study.…”

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

“…The survey was conducted by means of a self-administered, semi-structured questionnaire prepared based upon questionnaires previously used and validated in studies done in Italy and in other countries (Angelillo, Foresta, Scozzafava, & Pavia, 2001;Angelillo, Viggiani, Greco, & Rito, 2001;Angelillo, Viggiani, Rizzo, & Bianco, 2000;Askarian, Kabir, Aminbaig, Memish, & Jafari, 2004;Buccheri et al, 2007). Because the survey data did not influence patient management and the issue being investigated is a matter of public record, ethical approval for the study was not required.…”