Home Food Safety Practice and Household Food Insecurity: A Structural Equation Modeling Approach

Esfarjani, Fatemeh; Hosseini, Hedayat; Khaksar, Ramin; Roustaee, Roshanak; Alikhanian, Haleh; Khalafi, Marjan; Khaneghah, Amin Mousavi; Mohammadi‐Nasrabadi, Fatemeh

doi:10.18502/ijph.v48i10.3495

Cited by 12 publications

(9 citation statements)

References 27 publications

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“…Participants with food insecurity had significantly greater concerns about COVID-19 transmission through food and engaged in more unsafe food handling practices in attempts to prevent transmission. These findings are consistent with results from a previous study that found greater food security was associated with less engagement with food safety practices prior to the pandemic ( 9 ) . Most COVID-19–related food safety studies examined sociodemographic factors associated with food handling practices ( 41 ) .…”

Section: Discussionsupporting

confidence: 92%

Food Handling Concerns and Practices at Home during the COVID-19 Pandemic by Food Security Status

Lin

Granata²,

Trippel³

et al. 2022

Journal of Food Protection

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There is limited examination about COVID-19-related food handling concerns and practices that cause chemical or microbial contamination and illness, particularly among those with food insecurity. We investigated consumer food handling concerns and practices during the COVID-19 pandemic, and whether they differed by food insecurity status. An online survey was distributed among Chicago, Illinois residents between July 15-August 21, 2020 (N=437). Independent t-tests and Fisher’s Exact tests were used to identify differences in food handling concerns and practices between those with and without food insecurity (alpha=0.05). Survey items included questions about food handling practices that were considered safe or neutral (i.e., washing hands and produce with water, sanitizing food packaging) and unsafe (i.e., using cleaning agents to wash foods, leaving perishable foods outside) using 5-point Likert-style scales or categorical responses (i.e., yes, no). Participant responses fell between “slightly” and “somewhat” concerned about contracting COVID-19 from food and food packaging (mean ± SE: 2.7±0.1). While participants reported washing their hands before eating and preparing foods at least “most of the time” (mean ± SE: 4.4 ± 0.0 and 4.5 ± 0.0, respectively), only one-third engaged in unsafe practices. The majority of participants (68%) indicated that they altered food handling practices due to the COVID-19 pandemic and received information about food safety from social media (61%). When investigating differences in concerns and practices by food insecurity status, food insecure participants were more concerned about COVID-19 foodborne transmission for all food items (ps<0.0001) and more frequently performed unsafe based food handling practices than those with food security (ps<0.0001). Results from this study suggest more investigation is needed to understand barriers to safe food handling knowledge and practices, particularly among those with food insecurity.

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Section: Discussionsupporting

confidence: 92%

Food Handling Concerns and Practices at Home during the COVID-19 Pandemic by Food Security Status

Lin

Granata²,

Trippel³

et al. 2022

Journal of Food Protection

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“…Penelitian yang dilakukan di Iran (n= 630) menunjukkan 29.5% ibu memiliki praktik keamanan pangan yang masih kurang baik, 33% masih dapat diterima dan hanya 37.5% yang sudah baik (Esfarjani et al 2019). Sementara penelitian yang dilakukan pada penjamah pangan di Filipina saat pandemi menunjukkan bahwa penjamah pangan belum memenuhi standar praktik keamanan pangan yang baik terutama dalam hal penyiapan bahan pangan, kontaminasi silang, proses memasak dan kebersihan yang kurang baik (Limon 2021).…”

Section: Praktik Keamanan Panganunclassified

Pengetahuan dan Praktik Keamanan Pangan Ibu di Jakarta Selama Masa Pandemi Covid-19

Minamilail

Nuraida²,

Rahayu³

2022

J. Mutu Pangan

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Many reports revealed that the household is considered as the main contributor for foodborne diseases. Although Covid-19 is not a foodborne diseases, Covid-19 pandemic has forced people to adapt to new habits especially regarding hygiene and sanitaion practices. This may have some implication on behaviour at household level contributing to food safety. The present study aimed to describe food safety knowledge and practices in the households during the Covid-19 pandemic. This study applied an online survey with mothers as respondents and the questionnaire was distributed through social media. Respon-dents were determined purposively with the inclusion criteria: women aged 21-64 years, married, had children, lived or settled in Jakarta for at least one year, and played a role in household food procurement. From the target of 400 respondents, 443 respondents met the requirements for data analysis. The survey results showed that education and income moderately correlated with food safety knowledge and practices. Although more than half of respondents (65.2%) still have inadequate knowledge on food safety and Covid-19, higher number of respondents (71.3%) were considered to have good practices to enhance food safety and prevent Covid-19 infections. During the pandemic there were changes in behaviours as shown by an increase of respondents cooking at home (65.5%) compared to before the pandemic (56.4%) and eating habits in restaurants, which decreased during the pandemic (10.6%) compared to before the pandemic (23.7%). In chosing food source, taste and cleanliness were the main considerations. More than half of the respondents (58.7%) obtained information about COVID-19 and food safety from social media.

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“…Structural Equation Model (SEM) has been widely used in food safety analysis [16,17]. With SEM analysis, it can be seen which latent variables affect the food safety behavioural intentions of food handlers, as well as provide a measure of the magnitude of the resulting effect.…”

Section: Introductionmentioning

confidence: 99%

Application of Protection Motivation Theory to Predict the Intention of Food Safety Behavior Among Food Handlers in the Culinary Area of Bantul Beach Tourism, Yogyakarta, Indonesia

Rustiawan¹,

Sulaeman²,

Suminah³

et al. 2023

Advances in Social Science, Education and Humanities Research

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Foodborne diseases are mostly caused by poor food safety behavior of food handlers. Bad behavior is formed in food handlers who believe that food safety is not an important thing to do. According to the Protection Motivation Theory (PMT), someone will take action if the more serious they feel the negative impact of a threat. Fear can motivate people to change their behavior and seek other forms of coping when they believe that they are threatened and that changing their behavior will make a difference to the outcome.This study aims to predict the behavioural intention of food safety using PMT. As many as 80 food handlers from all culinary stalls on beach tourism of Bantul, Yogyakarta, Indonesia, were interviewed face to face using a printed questionnaire regarding threats, coping, and intentions in food safety behavior. Data were evaluated using Structural Equation Model-Partial Least Square (SEM-PLS) Version 3.0. PMT can predict 64.8% of the variance of food safety behavioural intentions (R 2 adjusted = 0.648). Coping is the strongest predictor variable that has a significant positive effect on food safety behavioural intentions (β = 0.508, p = 0.000 < 0.05), followed by the threat variable which also has a significant positive effect (β = 0.352, p = 0.000 < 0.05).

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Home Food Safety Practice and Household Food Insecurity: A Structural Equation Modeling Approach

Cited by 12 publications

References 27 publications

Food Handling Concerns and Practices at Home during the COVID-19 Pandemic by Food Security Status

Food Handling Concerns and Practices at Home during the COVID-19 Pandemic by Food Security Status

Pengetahuan dan Praktik Keamanan Pangan Ibu di Jakarta Selama Masa Pandemi Covid-19

Application of Protection Motivation Theory to Predict the Intention of Food Safety Behavior Among Food Handlers in the Culinary Area of Bantul Beach Tourism, Yogyakarta, Indonesia

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