Food safety related knowledge, attitudes, and practices (KAP) among the students from nursing, education and medical college in Chongqing, China

Luo, Xinmiao; Xu, Xianglong; Hua, Chen; Bai, Ruixue; Zhang, Yan; Hou, Xiaorong; Fan, Zhongjie; Yong, Zhang; Sharma, Manoj; Zeng, Huan; Zhao, Yong

doi:10.1016/j.foodcont.2018.07.042

Cited by 66 publications

(72 citation statements)

References 21 publications

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“…Unfortunately, not much change can be seen through this method. There is still a never-ending threat to the general public that is constantly growing (Luo et al, 2019). A major problem that remains the same is the food safety awareness among consumers in both developed and developing countries, but developing countries are getting the brunt of the problem more because of their poor standard of living, poor personal hygiene and not getting access to proper medical treatment (Mohamad et al, 2017;Odeyemi et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Food safety knowledge, attitude and practices among management and science university students, Shah Alam

Sayuti¹,

Ahmad²,

Ariffin³

et al. 2020

10.5267/j.msl

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In industrialized countries, about 30% of the population may suffer from foodborne illnesses each year. Malaysia has proven to be a country that has very serious focus on food, but the people do not care much about their food safety. Food safety and hygiene is usually explained as the multiple conditions and ways to preserve food quality, so that foodborne diseases and contamination is prevented. University students face with high risk because of their unsafe behaviors in consuming food. There have been many studies accomplished on comprehension, behavior and implementation towards food safety among food handlers. The current research desires to determine the current knowledge, attitude and practice status among students in Management & Science University (MSU) on food safety. The study framework focuses on testing the relationship between knowledge, attitude and practices and whether or not attitude will be a mediating factor towards practices on food safety among university students in MSU. Using a quantitative and descriptive method, a structured questionnaire was distributed among 430 respondents. The result of the study was analyzed using regression test and indirect method. The result shows that the students had a good knowledge, attitude and practice status towards food safety and attitude was a partial mediating factor in the relationship between knowledge and practice.

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Section: Introductionmentioning

confidence: 99%

Food safety knowledge, attitude and practices among management and science university students, Shah Alam

Sayuti¹,

Ahmad²,

Ariffin³

et al. 2020

10.5267/j.msl

View full text Add to dashboard Cite

show abstract

“…The public health system of any nation is threatened to the degree with which citizens consume unsafe or contaminated food (Luo et al, ). Especially in developing countries, such as Nigeria, consumption of unsafe food represents a great threat to the public health (Madaki & Bavorova, ).…”

Section: Introductionmentioning

confidence: 99%

Food safety knowledge and hygienic‐sanitary control: A needed company for public well‐being

Kwol

Avcı

Eluwole

et al. 2019

Journal of Public Affairs

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Food handlers are essential in the fight for the prevention of foodborne disease outbreaks as they are critical in ensuring the delivery of safe and healthy food to the consumers. The current study build on knowledge, attitude, and practice model (KAP) to investigate the impact of food handlers' knowledge and attitude on the hygienic‐sanitary conditions of food delivered to the consumers in Nigerian hospitality sector. Using data collected from food handlers in restaurants, hotels and hospitals in Jos metropolis of Nigeria, the study revealed that handlers applied food safety measures to the level of their knowledge. Further investigation revealed that KAP model works effectively in the case of food handlers in Jos. We conclude with recommendations for the industry and education institutes where handlers are trained.

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“…It was also found that the respondents had appropriate knowledge in this respect, i.e., they were aware that this process reduces the number of microorganisms present on the surface of the products. Other authors, in other countries, also did not report problems in this area, e.g., in China [53], Palestine [58], Slovenia [6], and India [59]. However, Lazou et al [51] and Vlasin-Marty et al [11] found that the vast majority of their respondents, i.e., Greeks (over 70%) and Americans (85%), carried out the process of washing of fruits and vegetables in the correct way, in cold running water.…”

Section: Discussionmentioning

confidence: 89%

“…However, both in earlier studies and in the study presented herein, a significant number of the respondents declared that they thawed food in the wrong way, i.e., mainly by leaving it at room temperature. Other authors also point to inappropriate knowledge and practices of consumers in this respect [6,38,44,[51][52][53]. According to Roccato et al [54], thawing, for example, of raw poultry meat overnight at room temperature caused significant increases in the number of Salmonella Typhimurium cases compared to thawing overnight in a refrigerator.…”

Section: Discussionmentioning

confidence: 99%

“…Similar behavior was observed by Jevsnik et al [12], in whose study, 1 in 4 older Slovenians also heated up ready-made dishes until that moment, and by Lazou et al [51] who found that 60% of Greek students did the same. The vast majority of Chinese consumers (over 70%) are aware of the fact that previously prepared meals should be very carefully heated before consumption [53].…”

Section: Discussionmentioning

confidence: 99%

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Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?

Tomaszewska

Bilska

Kołożyn-Krajewska

2020

IJERPH

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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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Food safety related knowledge, attitudes, and practices (KAP) among the students from nursing, education and medical college in Chongqing, China

Cited by 66 publications

References 21 publications

Food safety knowledge, attitude and practices among management and science university students, Shah Alam

Food safety knowledge, attitude and practices among management and science university students, Shah Alam

Food safety knowledge and hygienic‐sanitary control: A needed company for public well‐being

Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?

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