Food safety knowledge and attitudes among future professional food handlers

Ovca, Andrej; Jevšnik, Mojca; Kavčič, Matic; Raspor, Peter

doi:10.1016/j.foodcont.2017.08.011

Cited by 27 publications

(12 citation statements)

References 26 publications

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“…This study newly identified risk factors of food purchase/transport, highlighting the impact of consumers' behavior studies which have been mainly focused on hygienic practices during the food preparation steps after the food purchase/transport [21,[58][59][60][61][62]. Our findings also implied the necessity for novel countermeasures and the improvement of current consumer guidelines against emerging (i.e., increased food purchase/transport time) and unchanged risky behaviors (i.e., food purchase order), respectively.…”

Section: Discussionmentioning

confidence: 78%

Changes in Consumers’ Food Purchase and Transport Behaviors over a Decade (2010 to 2019) Following Health and Convenience Food Trends

Cho

Kim

et al. 2020

IJERPH

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Although consumers’ food purchase/transport have been reported as causes of food safety risks, there is a lack of empirical data that are feasible to identify persistent and emerging risky behaviors of consumers. This longitudinal trend study consists of individual consumer surveys in 2010 (n = 609) and 2019 (n = 605) to analyze changes in risky behaviors linked to food purchase/transport over a decade. Overall, the results identified purchase/transport time and purchase order as the emerging and unchanged risk factors, respectively. Consumers’ preferences into channels for purchase (large discount stores rather than small/traditional markets) and transport (using cars or delivery) implied the convenience as the noticeable trend. Whereas, unexpected increases in purchase/transport time highlighted the underestimated risks in long-term exposure of foods under inadequate temperature. Food should not be exposed to danger zones > 1–2 h, but consumers might be unaware of the risk especially for preferred channels (e.g., 77 and 36 min. are required for purchase and transport from large discount stores, respectively). In the case of unchanged risky behavior, more than half of consumers in both surveys did not follow proper purchasing orders. Our findings highlight the necessity for novel countermeasures and the improvement of current consumer guidelines against emerging and unchanged risky behaviors, respectively.

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Section: Discussionmentioning

confidence: 78%

Changes in Consumers’ Food Purchase and Transport Behaviors over a Decade (2010 to 2019) Following Health and Convenience Food Trends

Cho

Kim

et al. 2020

IJERPH

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“…A possible outcome is that professors may replicate their teaching methods according to how they were taught and miss on important new strategies that would engage more effectively the new generations [7]. Besides, students generally have alternative perceptions about the relationship between microorganisms and food from their daily routines, which are usually superficial and influenced by common sense [8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

“…The use of smartphones, computers, notebooks, and tablets in higher education classrooms is becoming more prevalent, prompting a change in students and professors' attitudes. State-of-the-art technology advancement is really fast, but this does not always translate to appropriate knowledge acquired by the students [11]. But according to Libâneo [16], technology cannot be separated from modern education.…”

Section: Introductionmentioning

confidence: 99%

Challenges of teaching food microbiology in Brazil

et al. 2019

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Food Microbiology is included in majors such as Food Engineering, Food Science and Technology, Nutrition, Veterinary Medicine, Gastronomy, Pharmaceutical Sciences, among others. Food safety and hygiene are usually the focus, but the technological applications of microbes through fermentations are also covered. During an education symposium at the Brazilian Congress of Microbiology in 2017, a group of professors expressed their difficulties associated with teaching to new generations, the use of technology in the classroom, and the application of new learning tools. The objective of this study was to gather information about the educational practices among Brazilian professors who teach Food Microbiology throughout the country. The results indeed confirmed the diversity of careers in which food microbiology is taught. We verified that professors mixed traditional teaching strategies with modern active learning methods, even though some difficulties associated with lack of time, pedagogical training, and low adherence of students for adopting these modern methods were commonly highlighted. The preferred teaching approaches were dialogued or discussed lectures, seminars, homework, case studies, and field visits. It is noteworthy that most professors still use traditional teaching methods. It is crucial that awareness concerning the educational needs in different careers and the challenges and dilemmas facing education for the new generations should be dealt with by using effective teaching approaches in food microbiology education. We suggest that a more permanent discussion forum among faculty members dealing with food microbiology in the country should be launched and this work is a step towards this goal.

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“…Moreover, young food handlers were reluctant to follow instruction to prevent cross contamination and were unaware of risk associated with under cooked meat [23]. Ovca [24] compared food safety knowledge and attitudes among professionals and amateurs not enrolled in food related programs. The results revealed that food safety knowledge is not associated with formal education.…”

Section: Practicementioning

confidence: 99%

“…However, food-related hazards were lower in non-educated group. Therefore, conducting formal awareness sessions can alleviate foodborne diseases specifically caused due to poor hygienic conditions [24].…”

Section: Practicementioning

confidence: 99%

Assessing Awareness, Attitude, and Practice of Food Safety Among the Population of Quetta, Pakistan

Munir¹,

Ali²

2019

ABB

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Foodborne diseases are increasing at an alarming rate in Pakistan. An increase in gastrointestinal disorder outbreaks has demanded implementation of hygiene and quality practices. Food can initiate epidemics and serves as a growth substrate for bacterial and other food poisoning agents. This study evaluates knowledge, attitudes, and practices among food handlers in maintaining food hygiene in Quetta city. A questionnaire-based survey was conducted to highlight gaps in food safety knowledge among the population. Survey results reveal the need for consumer education regarding safe food handling practices. Respondents belonging to every sphere of life participated in this survey. Food safety knowledge, practices, and attitudes of food handlers indicate that food-handling problems are needed to be addressed. Our research showed that respondents were aware of hygienic practices before preparing and eating food. However, more than half of the respondents were unaware that Salmonella typhi is a foodborne pathogen. We found 74% of the male and 26% female food handlers were unaware of proper hygienic practices. More than 65% of respondents had poorly developed sewage system which floods during rainy seasons causing a rise in these diseases. Our survey revealed the need for consumer education regarding safe food handling practices from purchasing food to dealing with home. Unhygienic food preparation standards, unavailability of clean water as major factors of food poisoning in third world countries. Microbiologists should take the load to ensure proper knowledge about food pathogens. Continuous education and training can strengthen food handler's knowledge in required areas.

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Food safety knowledge and attitudes among future professional food handlers

Cited by 27 publications

References 26 publications

Changes in Consumers’ Food Purchase and Transport Behaviors over a Decade (2010 to 2019) Following Health and Convenience Food Trends

Changes in Consumers’ Food Purchase and Transport Behaviors over a Decade (2010 to 2019) Following Health and Convenience Food Trends

Challenges of teaching food microbiology in Brazil

Assessing Awareness, Attitude, and Practice of Food Safety Among the Population of Quetta, Pakistan

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