Vendor Hygienic Practices and Consumer Perception of Food Safety during the Carnival festival on the island of Tobago,West Indies

Local festivals are usually the highlights on the small island, Tobago, West Indies. The street vendors capitalized on the Carnival season where they provide a variety of foods and beverages on‐demand for masqueraders and spectators. Therefore, this study examined food safety and hygienic practices by vendors and consumer perception of such practices at the Carnival festivals in Tobago. Standard structured questionnaires and observational checklists were compiled and administered to 50 vendors and 150 consumers at five Carnival events. Each vendor was observed for frequency of practices for 15–20 min. Consumers were sampled systematically (every fifth person encountered) at each event. The vendors examined were generally female (70.0%), 41–50 years old (34.0%), possessed less than primary education (36.0%), acquired more than 5 years of experience (44.0%) and were stationary (78.0%). The most common food prepared and sold was hot dog (36.0% of all sold foods). Educated vendors practised good personal hygiene and on‐site food handling, whereas the others performed improper practices such as absence of aprons and hair covering, wearing of jewellery and handling money while serving. Also, vendors displaying valid food badges generally practised more proper personal hygiene and food handling than those without badges. The majority of the consumers examined were residents of Tobago (80.0%), female (74.7%), 21–30 years old (39.3%) and possessed secondary education (53.3%). More than half of the consumers purchased foods at Carnival events (57.3%). Most (82.7%) who did not purchase stored foods in coolers. More than half (58.0%) had seen or read Carnival food safety articles in the local newspapers and most (96.0%) were aware that illnesses can be transmitted via consumption of food. Additionally, 42 out of 74 respondents (56.8%), who indicated that they were affected by foodborne illness, sought medical help when foodborne illness was suspected. However, a mere 13 out of 74 consumers (17.6%), who indicated that they were affected by foodborne illness, lodged reports of suspected foodborne illness with the local health authority. Younger consumers (21–30 years old) mostly read food safety articles and were conscious of illness being transmitted via consumption of food. In addition, the more educated consumers (tertiary education) indicated awareness as well as formal reporting of foodborne illness. Some gaps in vendor practices included handling of money while serving (78.0%), failure to clean utensils (68.0%) and access to water (48.0%). Noteworthy, only visual observation and interviews were utilized in the study.     

Food safety knowledge and practices of consumers in the U.S.A.

Use of safe food handling practices in the home could reduce the number of foodborne illnesses. The objective of this project was to obtain baseline data on the safe food handling knowledge and practices of consumers to aid in the development of effective educational programmes. A food handling questionnaire was developed and completed by 426 Nebraskan respondents. Knowledge and practice questions were based on the most important contributory factors in reported foodborne illness outbreaks. Knowledge scores (correct responses) ranged from 2 to 29 with a mean of 20 ± 4. When compared with the knowledge score, the respondents' education level, where they lived and their sex were statistically significant. Almost all (96%) of the respondents stated that they practised safe food handling when persons were infected. Approximately half of the respondents indicated that they practised safe food handling when handling contaminated raw foods and using foods from unsafe sources. About 45% of the respondents inappropriately left foods at room temperature. One-third of the survey respondents improperly held hot foods. Cross-contamination was a concept understood by 75% of the respondents. Results indicate that food safety education should be targeted on specific groups who are less knowledgeable about safe food handling practices. Results also indicate that a number of respondents knew proper food handling concepts but did not put those concepts into practice. Therefore, increasing the adoption of safe food handling practices by consumers should become an important aspect for educators in food safety educational programmes.     

Consumer food safety perceptions and self‐reported practices in Greece

A substantial proportion of foodborne illness is associated with food prepared in households. The primary understanding of how foods are handled in private homes comes mostly from questionnaire based studies and direct observation. The aim of this survey was to examine consumers' perceptions and knowledge of safe food handling practices in Greece. More specifically, their attitudes, opinions and self‐reported practices were studied. Data were collected from a total of 399 consumers living in Greece by the use of a self‐administered on‐line survey. The questionnaire consisted of four positive and five negative statements according to the 5‐point Likert scale, which grouped into three constructions using principal component analysis in order to investigate food safety perceptions of consumers. Furthermore, the survey included 11 demographic questions, two close‐ended questions (type yes/no) and four questions that are related to self‐reported food‐handling practices. The results showed that the most commonly known bacterium causing food‐related illness according to respondents' knowledge is Salmonella (99.7%), followed by Escherichia coli (73.9%) and Listeria (58.4%). The overall consumers' score concerning food safety was 32.8 ± 5.37 (full score was 45). No significant differences to the mean score of food safety knowledge were found according to gender, age or the incidence of foodborne illness over the past 12 months. Knowledge and awareness of safe food handling practices was enhanced at higher education levels, while homemakers were found to have deficiencies at this level. Information obtained from consumers can be used to shape educational programs and determine where food safety educational efforts would be most effective and the needed content of the messages.     

Involving consumers in peer‐facilitated home‐based food hygiene training

A community‐based food hygiene initiative was piloted in the Toxteth–Granby area of Liverpool between December 2001 and March 2002. The project aimed to increase awareness and behaviour, related to poor food purchase, storage and handling practices, by actively involving members of the local community in home‐based peer‐facilitated training. Facilitators (23) were actively recruited from within the Toxteth–Granby community, and undertook a 4‐day induction and training programme, which included successful completion of the CIEH Basic Food Hygiene course. Facilitators subsequently recruited and visited nearly 1000 households (992) within the Toxteth–Granby electoral ward, undertook an observation sheet, a detailed questionnaire, and spent approximately 1 hour delivering food hygiene training. Facilitators returned to all households within an 8‐week period, and completed further observation sheets and questionnaires, for use in a comparative analysis. Facilitators and householders received incentives for their involvement in the project. Analysis of the data collected showed that general awareness of a range of food hygiene issues was high (such as hand washing before handling food), and most participants (73.8%) were able to recognise the main symptoms of food borne disease. As a result of the home‐based hygiene training there were significant changes in knowledge, attitudes, and food handling practices, including the use of refrigerators, purchase of chilled and frozen foods, washing or peeling of fruits and vegetables, and the cooking of meat‐based products. The project demonstrates that it is possible for communities to improve their food hygiene awareness and food handling behaviours through home‐based peer‐facilitated training programmes, with minimal input from professionals.     

The mediation effects of consumers’ need recognition and pre-purchase evaluation in consumers’ decision-making on purchasing safe street food: The case in Nakhon Si Thammarat,Thailand

Nakhon Si Thammarat province is one of the largest cities in Thailand and offers various types of street foods in the city. However, the number of street vendors that pass food safety certification is very low. Nevertheless, there are many consumers who still purchase street food because of their lifestyle who are exposed to food safety risks. Therefore, this research aims to evaluate how consumers make their decisions about the safety of the street food. This study investigates the importance of the need recognition and pre-purchase evaluation stages in consumers’ decision-making in relation to their purchasing of safe street food. The results from the structural equation modeling analysis found that, at 95%, the confidential need recognition would act as a partial mediator between consumers’ motivation → pre-purchase evaluation on purchasing safe food and consumers’ food safety knowledge → pre-purchase evaluation. In turn, pre-purchase evaluation would act as a full mediator between consumers’ motivation and safe street food purchasing. The findings signify that the stages of need recognition and pre-purchase evaluation in the decision-making process are important in order to reduce consumers' food risk while purchasing street food. Therefore, encouraging consumers to recognize the importance of purchasing safe food and convincing them to be concerned when selecting food is necessary to prevent consumers from unsafe food consumption.     

A microbiological survey of communal kitchens used by undergraduate students

The majority of food poisoning cases occur in the domestic environment as a result of inadequate hygiene practices. The possibility of food safety errors may be increased in domestic kitchens that are shared. However, there is very little information concerning the hygiene of these kitchens. This study investigates the microbial load of key sites in six student communal kitchens. In addition, hygiene was evaluated visually and questionnaires were used to assess the hygiene practices of the kitchen users. Results show that visual hygiene assessments are not a good indicator of microbial contamination, which, in this study, reveal poor levels of hygiene. Food safety errors were commonly made by users of the kitchens and their food hygiene practices suggest limited food safety knowledge and/or an absence of feelings of responsibility for the hygiene standard of the kitchen.     

Restaurant employees and food safety compliance: motivation comes from within

The purpose of this study was to investigate the impact of restaurant employee internal belief systems on their motivation to comply with food safety guidelines in restaurants. Food safety training programs and those offered by third-party vendors are commonplace in the industry, yet despite the expectations of employees to engage in safe food handling, not all are motivated to do so. To date, research has yet to be conducted on the impact of employees’ individual belief systems and their motivations to comply with safe food-handling practices expected by both their employer and local health agencies. This study posits that individuals either possess an internal values system committed to food safety compliance or they do not; and, that individually oriented beliefs and norms have a significant influence on organizational efforts to implement an effective food safety culture. Practical and academic implications are discussed in detail.     

Quality-Labeled Vegetable Consumption in Malaysia: Factors Affecting Attitude and Purchase Intent

The rising rate of foodborne diseases has caused not just consumers but also food producers to become increasingly concerned about food safety. As a result, the government of Malaysia, together with relevant bodies, have introduced quality-assurance agencies to certify food products that are produced, processed, and handled with methods that are acknowledged by the certification agencies as clean and safe for consumption. This study aims to identify the factors influencing consumer purchasing behavior toward quality-labeled vegetables. A survey was conducted using a self-administered questionnaire and distributed randomly to consumers in public places in the Klang Valley. Four hundred and sixteen respondents were approached. The results indicate that most of the respondents are aware of food quality labels. Using factor analysis, four latent factors that influence consumer attitude toward quality-labeled vegetables were identified, and the importance of quality attributes (sensory, health, safety, and social attributes) in shaping those attitudes was also shown.     

Consumers' perceptions and awareness of safe food preparation practices at homes in Trinidad,West Indies

The objectives were to evaluate consumer perception and awareness of safe food preparation practices at homes. A questionnaire was self‐administered to 124 consumers who were primarily responsible for preparation of foods and owned a refrigerator at home. Data were analysed by frequencies and chi‐square. Most (97.6%) consumers considered safe food practices as ‘very important’. Few (8.9%) related Hazard Analysis and Critical Control Point to safe food preparation practices. Microbiological hazard was ranked as a most serious threat to food safety (80.5%). Salmonella was most well known (79.8%). Diarrhoea (23.7%) was a common symptom of food‐borne illness. More than 50% would ‘always’ check for expiry dates on labels, seals and would never purchase swollen cans. Only 48.4% consumers used separate cutting boards for meats and vegetables ‘always’. Some (6.5%) felt it was appropriate to give unfit food to someone else. The study identified critical points in safe food preparation practices for effective public health education.     

Food consumption patterns,dietary quality and health status of expectant mothers: case studies in suburban and rural communities in Ghana

The study was conducted to determine the food consumption patterns, dietary quality and health status of expectant women and also to assess their level of awareness of nutritional requirements during pregnancy. Food beliefs, taboos and superstitions held by the women were also investigated. Using the purposive sampling technique, 30 pregnant women attending the Maternal and Child Health Clinic at Dodowa (rural) and University Hospital, Legon (suburban), were selected for the study. A structured questionnaire was used to collect information on the respondents’ nutritional knowledge, beliefs, taboos and superstitions and health status. A food frequency questionnaire and the 24‐h dietary recall method were used to obtain information on food consumption patterns and dietary quality. The study revealed that, although the majority of the respondents (83.3%) had some knowledge of nutrition, not all were applying it in their feeding practices because of financial constraints. With regard to consumption patterns, most of the women (83.3%) were having three meals a day, while the rest either ate twice a day or anytime they were hungry. Seventy‐three per cent of the respondents also increased their food intake during pregnancy. Foods eaten were based mainly on starchy roots and tubers, cereals and vegetables. Legumes, oilseeds and fruits were often lacking in the main meals of respondents. Although animal products were consumed daily, the quantities taken were very small to provide for adequate protein, especially in the rural area. Various types of food were avoided by some of the expectant mothers for reasons such as nausea, loss of appetite, taboos and superstition. With regard to dietary quality, respondents from the rural area had diets of poorer quality in terms of nutrient intake compared with those from the suburban area. In both communities, iron contents of diets were quite low. Forty‐seven per cent of the women interviewed were anaemic, with a higher prevalence of anaemia being observed in the rural community. Common ailments reported by the women were dizziness, headache, waist pains and malaria. Based on the results of the study, it was recommended that nutrition education for pregnant women should be stepped up at antenatal clinics especially in rural areas.     

The suitability of computer‐based training for workers with limited formal education: a case study from the US agricultural sector

The suitability of computer‐based instruction (CBI) for workers with limited education was evaluated in an Hispanic orchard workforce that reported little computer experience and 5.6 mean years of formal education. Ladder safety training was completed by employees who rated the training highly (effect size [d_gain] = 5.68), and their knowledge of ladder safety improved (d_gain = 1.45). There was a significant increase (p < 0.01) in safe work practices immediately after training (d_gain = 0.70), at 40 days post training (d_gain = 0.87) and at 60 days (d_gain = 1.40), indicating durability. As in mainstream populations, reaction or affective ratings correlated well with utility ratings, but not with behavior change. This demonstrates that an agricultural workforce with limited formal education can learn job safety from CBI and translate the knowledge to work practice changes, and those changes are durable.     

Food safety attitudes and practices of chefs in Cappadocia region,Turkey

ABSTRACT

Chefs working at hotels, restaurants, and public institutions play a major role in food safety. The aim of this study is to explore attitudes and practices regarding food safety issues among chefs in the Cappadocia region, Turkey. The data was collected using a convenience sampling method of the non-probability sampling technique. The survey was conducted between the period of September 2018 and November 2018, and 108 chefs working at hotels, restaurants, and public institutions participated. The data were analyzed using frequencies, exploratory factor analysis, independent sample t-test, ANOVA, correlation, and simple linear regression analyses. Most of the chefs (79.6%) had taken a basic food safety training course. The findings reveal that there are statistically significant (p < .05) differences between groups: (a) demographics and attitudes, and (b) demographics and practices. The findings also show that there is a significant (p < .05) and positive correlation (r = 0.48) between the attitudes and practices of chefs. This study posits that food safety trained chefs have higher scores in terms of both attitudes and practices than those who have not received. It is recommended that all chefs should be encouraged to attend food safety training programs. Practical and academic implications are discussed in detail.     

Consumer awareness and willingness to pay for safety of street foods in developing countries: a review

Street food vending is still popular in developing countries despite the giant stride recorded in the areas of food processing and global food supply in the last century. Its contribution to the socio‐economic development of the countries is evidenced by the volume of trade involved and provision of employment for significant portion of rural and urban populace. However, there has been persistent global concern on the risks of street food to the health of consumers because of the attitudes of practitioners throughout the chain. This review summarizes the findings of studies on awareness and perceptions of street food consumers to the hazards involved in street food, and their willingness to pay (WTP) premium for safety intervention. The major limitation to WTP is the extra cost that could result from the implementation of reports of WTP studies which could disenfranchise those consumers that may not be able to afford the premium. This review, therefore, recommends the formulation and enforcement of appropriate public policies that would cover the entire chain of street food vending for the safety of everybody along the chain and the protection of the health of the consumers.     

“走鬼”,我们该拒绝吗?

<正>"走鬼"一词流行于香港、广州等城市,是人们对流动小摊贩的一种叫法。在一座城市中,"走鬼"们往往是最为活跃的经济细胞。他们的生存现状和社会问题,也一直是引发热议的焦点。2009年5月20日,江苏省人大批准了一项颇具"爆炸性"的决     

Students' patronage and views on the operations and services of food vendors

Abstract Vendors of meals and snacks, granted the realities of the present changing economic and social lifestyles, will continue to feed large numbers of people despite the insanitary conditions under which most of them operate. This study sought to find out the degree of patronage of food sold by vendors, items purchased, reasons for patronizing, views and opinions on the services patronized. Two-hundred and forty-five students resident in five halls at the University of Ghana completed a self-administered questionnaire each. Eighty-six per cent purchased cooked meals and snacks regularly from vendors. Over two-thirds consumed their meals at the selling sites. However, the services and facilities offered by vendors were judged as inadequate and poor. Nineteen per cent reported having suffered diarrhoea, stomach aches, indigestion and other gastrointestinal problems as a result of eating vendored foods. Three outstanding reasons emerged for the high patronage of vendored foods. They are food always being available (69%); food being cheaper (62%); and more variety to choose from (42%). These findings portray the great influence of money and time on consumer choice of food in our present harsh economic environment. Patrons indicated several unhealthy practices by vendors that pose health threats to patrons. These observations together with several recommendations made regarding the safe handling of food, water and the environment indicate consumers' awareness of the need for safe delivery of the food they consume. There is the urgent need therefore to organize and train vendors, pass a food law, supervise operations of vendors and also educate consumers to choose only safe food and water and insist on a clean food environment.     

Farming down the drain: Unintended consequences of the Food Safety Modernization Act’s Produce Rule on small and very small farms

The Food Safety Modernization Act of 2011 (FSMA) was the first significant reform in 70 years of the food production regulations governing the safety of human and animal foods produced for consumption in the United States. FSMA intended to provide policies that proactively prevent foodborne illnesses, establish science-based food safety standards, and include supply chain partners to ensure systematic prevention of foodborne illnesses. Yet these intentions may also drive small farms out of business, create food supply shortages, stifle food innovation, and harm the environment and consumer health. We propose that policy makers and managers consider reducing unnecessary documentation requirements, incentivizing innovative food technologies that improve food safety, improving the capacity and efficiency of testing labs, and increasing consumer awareness of food safety.     

Street Markets Influencing Urban Consumer Behavior in Mexico

Street markets in the urban setting form the bottom of the pyramid market structure, which caters to consumers of semi-urban settlements. Consumers favor these markets for farm-fresh agricultural products and low-priced consumer goods. This study empirically investigates the role of street markets in urban sociodemographic clusters in the shift of consumer behavior against large shopping malls and supermarkets. Data were gathered from 490 respondents engaged in buying products at 373 vending stalls across 14 street market locations in Mexico City. Data were collected on 31 variables and analyzed using structural equation model. The study also addresses street markets as change agents of consumer behavior in the context of marketplace ambience, vending patterns, ethnic values, and interactive customer relations. The conventional shopping wisdom of customers, competitive gains, and socio-cultural advantages are also addressed based on an empirical survey. The study revealed that shopping behavior is largely motivated by the physical factors such as location of marketplace, distance, and vending stall type within the street market. Findings also indicate that consumers possess a strong conviction that street markets offer fresh products of farm and animal origin as well as ethnic food irrespective of hygiene standard.     

A comparison and evaluation of research methods used in consumer food safety studies

Worldwide incidence of food‐borne disease has increased in recent years and data suggest that inadequate food‐handling behaviour in the domestic environment may be an important factor. As a consequence of this, research into aspects of consumer food safety has been undertaken, especially in the UK and USA. The overall aims of conducting such research have been to investigate aspects of consumer food safety behaviour and to utilize information in the development of effective food safety education initiatives. In the past 25 years, 87 consumer food safety studies have been undertaken using different research methodologies; 75% utilized survey techniques (questionnaires and interviews), 17% were based on direct observation, and 8% utilized focus groups. The advantages and disadvantages of the different research methods used are discussed. Similarly, different forms of reliability and validity have been considered in the context of each research method used. A comparison of results from consumer food safety studies has shown that use of different research designs and approaches has resulted in differences in the findings about consumer food safety behaviour. Survey responses have provided a more optimistic portrayal of consumer food safety behaviour than data obtained from focus groups and direct observation. Although consumers have demonstrated knowledge, positive attitudes and intentions to implement safe practices, substantially larger proportions of consumers have been observed to implement frequent malpractices. This suggests that observational data provide the most reliable information denoting consumers’ actual food safety behaviour and should be used preferentially with risk‐based data for the design of communication strategies.     

Labelling genetically modified food products: consumers’ concern in the United Kingdom

An online survey method was used to collect data regarding the concern and attitude of UK consumers towards genetically modified (GM) food labelling. Questionnaires were sent to 9000 participants of the online panel via emails, and 2568 consumers completed the online survey. The response rate was 29%. This study found that more than 75% of the consumers questioned were concerned about the labelling of food products with GM ingredients. Eight perceived risks and benefits of agro‐biotechnology were identified to be associated with consumers’ attitude towards GM food labelling. Among them, three were perceived benefits, such as reduced use of chemicals in crop production, improved nutritional content, and increased yields. The five perceived risks were health risks, environmental risks, moral considerations, image of multinational corporations as the primary beneficiaries of biotechnology, and growing control of multinational corporations over farming. While all five perceived risks from GM food played a statistically significant role in shaping the overall attitude towards GM labelling, improved nutritional content due to application of biotechnology was the only benefit that was statistically significant. Age of the respondents was the only demographic variable playing a statistically significant role in shaping the attitude of respondents towards GM food labelling. Older respondents were more likely to be concerned about the existing GM labelling practices than younger respondents.