Food Safety Knowledge and Self-Reported Food-Handling Practices in Cancer Treatment

2018 ◽  
Vol 45 (5) ◽  
pp. E98-E110 ◽  
Author(s):  
Ellen Evans ◽  
Elizabeth Redmond
Keyword(s):  
Food Safety ◽  
Cancer Treatment ◽  
Food Handling ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

Food safety knowledge and food-handling practices of Greek university students: A questionnaire-based survey

Food Control ◽  
2012 ◽  
Vol 28 (2) ◽  
pp. 400-411 ◽  
Author(s):  
Thomai Lazou ◽  
Marios Georgiadis ◽  
Kristina Pentieva ◽  
Aideen McKevitt ◽  
Eleni Iossifidou
Keyword(s):  
Food Safety ◽  
University Students ◽  
Food Handling ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

Risk of Foodborne Illness from Pet Food: Assessing Pet Owners' Knowledge, Behavior, and Risk Perception

2020 ◽  
Vol 83 (11) ◽  
pp. 1998-2007
Author(s):  
MERLYN THOMAS ◽  
YAOHUA FENG
Keyword(s):  
United States ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
The United States ◽  
Pet Food ◽  
Food Handling ◽  
Pet Owners ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

ABSTRACT Pet food has been identified as a source of pathogenic bacteria, including Salmonella and Escherichia coli. A recent outbreak linked to Salmonella-contaminated pet treats infected >150 people in the United States. The mechanism by which contaminated pet food leads to human illness has not been explicated, and pet owners' food safety knowledge and their pet food handling practices have not been reported. This study was conducted to evaluate pet owners' food safety knowledge and pet food handling practices through an online consumer survey. The survey consisted of 62 questions and assessed (i) owners' food safety knowledge and pet food handling practices; (ii) owners' interaction with pets; and (iii) owners' risk perception related to their own health, their children's health, and their pets' health. The survey was pilot tested among 59 pet owners before distribution to a national consumer panel managed by Qualtrics XM (Provo, UT). All participants (n = 1,040) were dog and/or cat owners in the United States. Almost all pet owners (93%) interacted with their pets, and most cuddled, allowed their pets to lick them, and slept with their pets. Less than one-third of pet owners washed their hands with soap after interacting with their pets. Over half (58%) of the owners reported washing their hands after feeding their pets. Most pet owners fed their pets dry pet food and dry pet treats. Some fed their pets raw meat or raw animal product diets because they believed these diets to be beneficial to the pet's overall health. Many owners (78%) were unaware of pet food recalls or outbreaks associated with foodborne pathogens. Less than 25% considered dry pet foods and treats as a potential source of foodborne pathogens. Pet owners were more concerned when seeing news about pets becoming ill from pet food and less concerned when seeing news about people becoming ill from pet food. The findings of this study indicated the need for consumer education about handling pet food. These results can help researchers develop more accurate risk assessment models and consumer education messages related to pet food handling. HIGHLIGHTS

scholarly journals Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area, North Jakarta, Indonesia 2018

2021 ◽  
Vol 10 (4) ◽  
Author(s):  
Muharnis Supriyani Putri ◽  
Dewi Susanna
Keyword(s):  
Food Safety ◽  
Significant Relationship ◽  
Food Contamination ◽  
Food Handlers ◽  
Food Handling ◽  
Attitudes And Practices ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices ◽  
Knowledge Attitudes And Practices

Improper food handling can be a major cause of food contamination. To prevent food contamination, the food handler should have good knowledge, display a positive attitude, and practice proper food handling practices. This study aimed to evaluate the food safety and personal hygiene knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area in North Jakarta, Indonesia. This study uses a cross-sectional design. The research was conducted in April 2018 and May 2018. Data were collected from 72 food handlers from kitchens located in the Port ‘X’ area in North Jakarta. Data collection was performed through interviews and observations, using questionnaires and checklists as research instruments. The results show a significant correlation between the level of knowledge about food safety and the attitude of food handlers (p=0.01), and attitude scores were significantly higher among food handlers who reported attending a previous food safety training course (p=0.002) with (r=0.302) it means a weak uphill (positive) linear relationship attitude scores and training that food handlers attended. This study found a significant relationship between the knowledge and attitude of food handlers, but there was no significant relationship between knowledge or attitude and food handling practices. Thus, it is recommended that training activities for food handlers be held regularly, as the food safety knowledge obtained from training or courses can translate into the improvement of attitudes and food handling practices.

Identification of Unique Food Handling Practices That Could Represent Food Safety Risks for Minority Consumers

2012 ◽  
Vol 75 (11) ◽  
pp. 2050-2054 ◽  
Author(s):  
SHAUNA C. HENLEY ◽  
SUSAN E. STEIN ◽  
JENNIFER J. QUINLAN
Keyword(s):  
African American ◽  
Food Safety ◽  
Focus Groups ◽  
Hot Water ◽  
Food Handling ◽  
Handling Practices ◽  
Raw Poultry ◽  
Safety Knowledge ◽  
Food Handling Practices ◽  
Racial Ethnic

Foodborne illness caused by Salmonella and Campylobacter is a concern for consumers, and there is evidence that minority racial-ethnic populations experience greater rates of illness because of these pathogens. The limited body of research concerning food safety knowledge and practices among minority consumers has focused more on general food safety knowledge than on culturally specific food handling practices. The purpose of the research reported here was to explore food handling behaviors of minority racial-ethnic consumers through in-depth discussions in focus group settings. In this way, we hoped to identify potential unique, previously unidentified food handling practices among these consumers. Nine focus groups were held in Philadelphia, PA. Three focus groups were conducted with African American consumers, three with Hispanic consumers, and three with Asian consumers. In all, 56 consumers participated. Data were recorded, transcribed, and analyzed for unique and potentially unsafe food handling behaviors. Potentially unsafe food handling practices identified among all three groups included extended time to transport food from retail to home and washing of raw poultry. Culturally unique behaviors within groups included (i) using hot water (Asian, Hispanic) or acidic solutions (African American, Hispanic) to clean raw poultry, (ii) purchasing live poultry (Asian, Hispanic), (iii) cooking poultry overnight (African American), and (iv) preparing bite-size pieces of meat prior to cooking (Asian, Hispanic). To have focus groups include a limited number of participants and nonrandom sampling means that these themes and trends cannot be extrapolated to represent food mishandling among these populations in general. Results presented here allow modification of an existing food safety survey to identify the prevalence of these food handling practices among consumers of different demographics.

Does the university curriculum impact the level of students' food safety knowledge?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Nada Smigic ◽  
Tijana Lazarov ◽  
Ilija Djekic
Keyword(s):  
Food Safety ◽  
Undergraduate Students ◽  
Food Handling ◽  
Content Type ◽  
Health Related ◽  
Handling Practices ◽  
The Republic ◽  
The University ◽  
Safety Knowledge ◽  
Food Handling Practices

PurposeThe purpose of this study was to evaluate food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. It was also to determine whether the university curriculum influences the food safety outcome among participating students.Design/methodology/approachA structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. In total, 240 students were involved in this study. For each participating student, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among students of food/health related and non-food/health related faculties were identified.FindingsThe average FHPS for all students was 46%, while the average FSKS was 56%. Both FHPS and FSKS scores were significantly associated with the education, and students of food/health related faculties (Food Technology, Veterinary Medicine and Medicine) obtained better scores compared to students of non-food/health related faculties (Faculty of Agriculture, Economics and Faculty of Philology). Only 12.5% of all students and only 3.3% of non-food/health related students knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. The results indicated that 95% of students apply good practice of hand hygiene before preparing food, while only 52.5% of all students declared that they wash their hands for at least 20 s.Originality/valueThis is the first research aimed to investigate the food handling practices and food safety knowledge among undergraduate students in this part of Europe. Identifying knowledge gaps can help identifying at-risk populations and knowledge-based interventions. Also, novelty of this research was the connection between students' knowledge and curriculum of different food/health related faculties.

Assessment of Food Safety Knowledge, Self-Reported Practices, and Microbiological Hand Hygiene Levels of Produce Handlers in Qatar

2019 ◽  
Vol 82 (4) ◽  
pp. 561-569 ◽  
Author(s):  
ISRAA EL-NEMR ◽  
MOHANAD MUSHTAHA ◽  
PATRICK IRUNGU ◽  
HAMMAD ASIM ◽  
PATRICK TANG ◽  
...  
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Food Handling ◽  
Public Health Agencies ◽  
Hygiene Practices ◽  
Survey Results ◽  
Handling Practices ◽  
Different Origins ◽  
Safety Knowledge ◽  
Food Handling Practices

ABSTRACT Food handling across the custody chain from production to consumption is one of the most important stages in which microbes can enter food from infected food handlers or due to cross-contamination. The wholesale produce market (WSPM), located in Doha, Qatar, is a good example of a custody chain in which a large amount of produce from different origins are purchased daily by restaurants, retailers, and individuals. However, no information is available on the food handling practices applied at the WSPM. Hence, this study was conducted to assess the self-reported hygiene practices and food safety knowledge of produce handlers at the WSPM as a baseline for food safety outreach. One hundred twenty produce handlers participated in this study to complete a structured questionnaire assessing food safety knowledge and hygiene practices. In addition, survey respondents' hands were swabbed to determine microbiological hand hygiene levels. Survey results revealed that none of the produce handlers had food safety knowledge or received training on safe produce handling practices. The median age group was 31 to 40 years, and over 57% had less than high school education. The level of self-reported knowledge on “food safety practices” displayed by produce handlers was not influenced by demographically based differences (e.g., age and years of experience), except education level. Note that 77% of produce handlers claimed to wash their hands four times per day; however, this good self-reported practice was not reflected in the microbial assessment of produce handlers' hands that had total aerobic and coliform counts ≥2 log CFU/cm2. Bacillus circulans (40%), Staphylococcus sciuri (25%), and Klebsiella pneumoniae (17%) were the most common bacteria isolated from produce handlers' hands. These findings may help public health agencies in Qatar establish guidelines for compulsory on-site training for produce handlers to improve knowledge on safe produce handling. HIGHLIGHTS

Food safety knowledge, attitude, and food handling practices of household women in Lahore

2018 ◽  
Vol 38 (5) ◽  
pp. e12513
Author(s):  
Naureen Naeem ◽  
Shahid Raza ◽  
Hira Mubeen ◽  
Shoaib Ahmad Siddiqui ◽  
Raana Khokhar
Keyword(s):  
Food Safety ◽  
Food Handling ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

scholarly journals An Investigation Into How Far Do Residents Adopt Measures to Reduce Microbial Hazards During Food Handling

2017 ◽  
Vol 5 (1) ◽  
pp. 06-14
Author(s):  
Rajesh Jeewon ◽  
Seerauj Nouvishika ◽  
Dauharry Kumar ◽  
Ahinsa Jheelan-Ramchandur
Keyword(s):  
Food Safety ◽  
Current Knowledge ◽  
Critical Role ◽  
Basic Knowledge ◽  
Personal Hygiene ◽  
Food Hygiene ◽  
Food Handling ◽  
Handling Practices ◽  
Food Handling Practices ◽  
The Impact

Foodborne diseases have always been linked to numerous food manufacturing elements and home practices of purchasers and the latter does play a critical role in disease prevention. Consumers have the ultimate responsibility for handling and storing food safely and take adequate safety precautions when preparing and consuming food at home to avoid health related problems associated with microbial hazards. The objectives of this survey were to evaluate current knowledge of consumers pertaining to food hygiene and food safety concepts as well as to assess food handling practices that residents adopt to reduce microbial hazards in the domestic environment. A sample of 300 Mauritian residents were selected to participate in a questionnaire based survey. Questions in the questionnaire were based on hygienic practices with respect to food handling, food safety and personal hygiene. SPSS (Statistical Package for Social Sciences) was used to analyze the results and Microsoft excel was used to generate pie charts, and bar charts. The results obtained demonstrated that the level of knowledge pertaining to food safety and food hygiene and how to reduce microbial hazards were above average. Majority of the residents were knowledgeable about major aspects related to proper food handling behaviors but need more education pertaining to the use of thermometers to check for food temperature. The nature of the risk, personal and environmental factors (psychological, demographic and socio-economic factors, cultural and economic) were found to be the factors affecting food safety behaviors among consumers. Consumers can become more motivated to improve their behaviors if they are made aware of the impact of risky practices. Although, most consumers had basic knowledge pertaining to food safety, food hygiene and food handling practices, it is important to continually inform consumers about safe food handling practices through various channels.

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