Food safety and evaluation of intention to practice safe eating out measures during COVID-19: Cross sectional study in Indonesia and Malaysia

Soon, Jan Mei; Vanany, Iwan; Wahab, Ikarastika Rahayu Abdul; Hamdan, Ruhil Hayati; Jamaludin, Mohd Hafiz

doi:10.1016/j.foodcont.2021.107920

Cited by 36 publications

(43 citation statements)

References 68 publications

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“…In Saudi Arabia, it was reported that 94.8% of the participants knew that COVID-19 spread could be via the transfer of respiratory droplets upon coughing or sneezing, and only a small number (14.9%) knew that infected people with no fever could transmit the virus to others ( 32 ). While, amongst the South East Asian consumers, about half of the respondents (50.3%) were unaware that asymptomatic infected food handlers could transmit COVID-19 ( 33 ). The respondents of this study wrongly knew that food and water were vehicles for virus transfer.…”

Section: Discussionmentioning

confidence: 99%

“…With regards to food cooking and storage during the COVID-19 pandemic, KAP score about appropriate cooking temperature for killing viruses was relatively low. South East Asian population showed that (41.2%) of participants believed that cooking at a temperature of >70°C destroyed the coronavirus ( 33 ). It is documented that coronavirus is a thermolabile virus and it is susceptible to traditional cooking temperatures (70°C) ( 37 ).…”

Section: Discussionmentioning

confidence: 99%

“…Most of the respondents did not dispose empty shopping bags and disinfect food packaging, a similar pattern was observed in Jordanian participants where only 15.2% of the reported disposing of all boxes, packages, and covers of food while 13.4% reported always disinfecting food packaging prior to home storage ( 10 ). In contrast, about 40% of the consumers in Indonesia and Malaysia washed or wiped food jars and cans before using them ( 33 ), and 71.9% of United Arab Emirates residents sanitized or cleaned groceries before storing them ( 41 ). A higher percentage of our participants have insufficient knowledge on the proper use of reusable kitchen sponges as they reported using them for multiple purposes such as dishes and sink.…”

Section: Discussionmentioning

confidence: 99%

“…It is obvious that costumers would be more confident about going to restaurants, if the restaurant management followed hygienic/sanitizing practices besides mandating workers to wear masks and maintain social distancing ( 25 ). More than half (57.4%) of the consumers in Indonesia and Malaysia always choose to dine in restaurants that followed social distancing rules, and 37.6% always sanitized the utensils and tables before eating at restaurants ( 33 ). Most (93%) of the customers in the study expected some safety precautions by restaurants, such as hand sanitizers at the door, staff adherence to masks and gloves, social distancing and reduced costumer serving capacity ( 47 ).…”

Section: Discussionmentioning

confidence: 99%

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Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

Osaili

Al‐Nabulsi

Taybeh

2021

Front. Public Health

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Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic. Correlation between food safety KAP scores and general characteristics of university students was also evaluated.Methods: A cross-sectional study was conducted where an Internet-based questionnaire was distributed through social media platforms. The sample consisted of 1,739 respondents from 29 Jordanian universities. The participants completed a 58-item questionnaire covering demographical characteristics and different food safety aspects which were namely “COVID-19 food-related attributes,” “food cooking and storage,” “personal hygiene.” “cross-contamination prevention/disinfection procedures.” and “restaurant hygiene.” Descriptive statistics, Chi square tests and binary logistic analysis were used to assess the data.Results: The sample consisted of 67.2% females with a mean age of 21.3 ± 1.8 years. The average overall score of the tested aspects was 14.1/34.0 which corresponds to 41.3% of the questions being answered correctly. The percentage of correct answers of “COVID-19 food-related attributes,” “food cooking and storage,” “cross-contamination prevention/disinfection procedures,” “personal hygiene” and “restaurant hygiene” was 56.8, 36.6, 28.4, 44.6. and 36.9%, respectively. A significant (P <0.05) association between respondents' food safety KAP scores and gender, marital status, university degree, employment status, self-rating of food safety knowledge, and the source of food safety information.Conclusion: University students in Jordan had insufficient KAP scores which is a concerning trend during the pandemic. Teaching fundamentals of food safety in the form of short courses/ lectures is recommended.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

Osaili

Al‐Nabulsi

Taybeh

2021

Front. Public Health

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“…An approach based on k-cluster segmentation and color detection is presented by [ 22 ] for grading, sorting fruits and vegetables, and the extracted features are calculated such as entropy, mean, and standard deviation.…”

Section: Introductionmentioning

confidence: 99%

HANA: A Healthy Artificial Nutrition Analysis model during COVID-19 pandemic

Shams

Elzeki

Abouelmagd³

et al. 2021

Computers in Biology and Medicine

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Background and Objective The impact of diet on COVID-19 patients has been a global concern since the pandemic began. Choosing different types of food affects peoples’ mental and physical health and, with persistent consumption of certain types of food and frequent eating, there may be an increased likelihood of death. In this paper, a regression system is employed to evaluate the prediction of death status based on food categories. Methods A Healthy Artificial Nutrition Analysis (HANA) model is proposed. The proposed model is used to generate a food recommendation system and track individual habits during the COVID-19 pandemic to ensure healthy foods are recommended. To collect information about the different types of foods that most of the world's population eat, the COVID-19 Healthy Diet Dataset was used. This dataset includes different types of foods from 170 countries around the world as well as obesity, undernutrition, death, and COVID-19 data as percentages of the total population. The dataset was used to predict the status of death using different machine learning regression models, i.e., linear regression (ridge regression, simple linear regularization, and elastic net regression), and AdaBoost models. Results The death status was predicted with high accuracy, and the food categories related to death were identified with promising accuracy. The Mean Square Error (MSE), Root Mean Square Error (RMSE), Mean Absolute Error (MAE), and R 2 metrics and 20-fold cross-validation were used to evaluate the accuracy of the prediction models for the COVID-19 Healthy Diet Dataset. The evaluations demonstrated that elastic net regression was the most efficient prediction model. Based on an in-depth analysis of recent nutrition recommendations by WHO, we confirm the same advice already introduced in the WHO report 1 . Overall, the outcomes also indicate that the remedying effects of COVID-19 patients are most important to people which eat more vegetal products, oilcrops grains, beverages, and cereals - excluding beer. Moreover, people consuming more animal products, animal fats, meat, milk - including butter, sugar and sweetened foods, sugar crops, were associated with a higher number of deaths and fewer patient recoveries. The outcome of sugar consumption was important and the rates of death and recovery were influenced by obesity. Conclusions Based on evaluation metrics, the proposed HANA model may outperform other algorithms used to predict death status. The results of this study may direct patients to eat particular types of food to reduce the possibility of becoming infected with the COVID-19 virus.

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Disrupted Diners: Impacts of COVID-19 on Restaurant Service Systems and Technological Adaptations

Mohanty¹,

Singh²,

Hussain³

et al. 2022

Tourism and Hospitality in Asia: Crisis, Resilience and Recovery

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Food safety and evaluation of intention to practice safe eating out measures during COVID-19: Cross sectional study in Indonesia and Malaysia

Cited by 36 publications

References 68 publications

Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

HANA: A Healthy Artificial Nutrition Analysis model during COVID-19 pandemic

Disrupted Diners: Impacts of COVID-19 on Restaurant Service Systems and Technological Adaptations

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