Moving Forward to the Future: A Review of Microbial Food Safety Education in China

2021 ◽  
Author(s):  
Han Chen ◽  
Yaohua Feng
Keyword(s):  
Food Safety ◽  
Safety Education ◽  
Food Safety Education ◽  
The Future ◽  
Education In China

Food Safety Education Goes Prime Time!

2011 ◽  
Author(s):  
Robert Tuverson ◽  
Christine Prue ◽  
Marjorie Davidson ◽  
Susan Schulken ◽  
Deborah Leiter ◽  
...  
Keyword(s):  
Food Safety ◽  
Prime Time ◽  
Safety Education ◽  
Food Safety Education

Evaluation of Food Safety Education for Consumers

2001 ◽  
Vol 33 ◽  
pp. S27-S34 ◽  
Author(s):  
Lydia Medeiros ◽  
Virginia Hillers ◽  
Patricia Kendall ◽  
April Mason
Keyword(s):  
Food Safety ◽  
Safety Education ◽  
Food Safety Education

Food Safety Knowledge of Consumers and the Microbiological and Temperature Status of Their Refrigerators

2005 ◽  
Vol 68 (7) ◽  
pp. 1421-1430 ◽  
Author(s):  
J. KENNEDY ◽  
V. JACKSON ◽  
I. S. BLAIR ◽  
D. A. McDOWELL ◽  
C. COWAN ◽  
...  
Keyword(s):  
Food Safety ◽  
Bacterial Contamination ◽  
Total Coliform ◽  
Safety Education ◽  
Food Safety Education ◽  
E Coli ◽  
Knowledge Questionnaire ◽  
Survey Results ◽  
Food Safety Risk ◽  
Safety Knowledge

The objectives of this study were to examine domestic food safety knowledge levels of consumers, establish the levels and incidence of bacterial contamination and operational temperatures in domestic refrigerators, and identify areas in which consumer food safety education is necessary in Ireland. A food safety knowledge questionnaire applied to a representative sample of households (n = 1,020) throughout the island of Ireland found the gaps in consumer food safety knowledge. Analysis of swab samples (n = 900) recovered from the domestic refrigerators in these households showed average total viable counts of 7.1 log CFU/cm2 and average total coliform counts of 4.0 log CFU/cm2. Analysis of swab samples also detected the incidence of Staphylococcus aureus (41%), Escherichia coli (6%), Salmonella enterica (7%), Listeria monocytogenes (6%), and Yersinia enterocolitica (2%). Campylobacter jejuni and E. coli O157:H7 were not detected in domestic refrigerators. The temperature profiles of a subset of the sampled refrigerators (100) were monitored for 72 h, and 59% were found to operate, on average, at temperatures above the recommended 5°C. Knowledge and temperature survey results varied considerably, but consumers who scored better in terms of basic food safety knowledge had reduced levels of bacterial contamination in their refrigerators and reported a reduced incidence of food-associated illnesses. This study confirms the effect of basic food hygiene knowledge on hygienic practice and identifies specific areas for emphasis in the development and delivery of effective food safety risk communication messages to consumers.

scholarly journals Personal Involvement Moderates Message Framing Effects on Food Safety Education among Medical University Students in Chongqing, China

2018 ◽  
Vol 15 (9) ◽  
pp. 2059 ◽  
Author(s):  
Li Bai ◽  
Zhengjie Cai ◽  
Yalan Lv ◽  
Tingting Wu ◽  
Manoj Sharma ◽  
...  
Keyword(s):  
Food Safety ◽  
University Students ◽  
Message Framing ◽  
Health Condition ◽  
Safety Education ◽  
Food Safety Education ◽  
Safety Message ◽  
Personal Involvement ◽  
Gain And Loss ◽  
Medical University

Objective: This study explored whether the efficacy of food safety education interventions can be increased by message framing among medical university students, and demonstrated the role of personal involvement within the message recipient in moderating framed effects. Methods: A cross-sectional study of food safety message framing was conducted among medical university students (randomly selected 1353 participants). An online self-administered questionnaire was used to collect information. Wilcoxon rank-sum test and Ordered multivariate logistic regression were utilised in the data analyses. Results: The present study showed significant differences in acceptance between the gain- and loss-framed groups (p < 0.001). Participants with higher personal involvement had higher acceptance than those with low personal involvement in gain- and loss-framed message models (p < 0.001). The acceptance of participants who were concerned about their health condition was higher than those who were neutral regarding their health condition (p < 0.001) and participants who suffered a food safety incident had higher acceptance than those who did not (p < 0.05). Conclusions: This study portrayed the selection preference of message framing on food safety education among medical university students in southwest China. Participants exposed to loss-framed messages had higher message acceptance than those exposed to gain-framed messages. Personal involvement may affect the food safety message framing. Public health advocates and professionals can use framed messages as a strategy to enhance intervention efficacy in the process of food safety education.

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