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.     

污泥资源化利用标准发展趋势探讨

对比各种污泥处理处置方式,污泥资源化利用是有巨大发展前途的一种,是提高污泥资源化水平、促进循环经济和可持续发展、建立节约型社会的有效手段。通过对现行污泥利用标准的分析和与国外相关法规及标准的对比,结合我国污泥的产生、理化性质等特征,讨论了现行标准存在的不足,探讨了未来的发展趋势。     

Consumer Confidence Regarding the Safety of the US Food Supply

ABSTRACT

This study assessed the perceptions of Kentucky consumers regarding the safety of the nation's food supply. Data were collected through a telephone survey of 728 respondents. Overall, most consumers were very or somewhat confident in the nation's food supply. Significant differences were noted among consumers based on age, gender and household income. The most likely locations for food safety problems were identified as food processing plants, followed by restaurants. Respondents that were most confident in the nation's food supply believed food poisoning occurred less frequently than those who were not confident in the food supply. Those consumers who were very confident and somewhat confident in the food supply had a significantly different perception of health risks in food from germs, pesticide residues and preservatives than those who had no confidence in the food supply. Respondents with someone in the household working in the foodservice industry were not significantly different in their confidence of the nation's food supply, or in their opinion of where food safety problems occur, than those who did not. Implications for the foodservice and hospitality industry are discussed.     

Traceability, Liability, and Incentives for Food Safety and Quality

Recent food scares such as the discoveries of Bovine Spongiform Encephalopathy and E. coli -contaminated spinach have heightened interest in food traceability. Here, we show how exogenous increases in food traceability create incentives for farms and marketing firms to supply safer food by increasing liability costs. We model a stylized marketing chain composed of farms, marketers, and consumers. Unsafe food for consumers can be caused by either marketers or farms. We show that food safety declines with the number of farms and marketers and imperfect traceability from consumers to marketers dampens liability incentives to supply safer food by farms.     

Cutting Costs on Hazard Analysis Critical Control Points Systems in Food Catering

Abstract

Quality assurance is particularly important for catering companies where the food is minimally processed and there is less automation than in other types of food processing plants. However, the implementation of a Hazard Analysis Critical Control Points (HACCP) system that detects hazards in order to prevent food contamination and ensure product consistency is often very costly. This study suggests and demonstrates a practical tool that can be used by catering business managers to save some of these costs, allowing the company to remain competitive. The study evaluates whether the frequency of sampling and, consequently, the cost associated with these tests can be significantly reduced, while maintaining a similar level of confidence in the results. The tool was implemented and tested by an airline catering company. The results indicate that the company can reduce the sampling frequency by up to 50% of the existing sampling schedule.     

The effectiveness of information interventions to improve domestic food safety among rural consumers

Consumer education on food handling behavior is regarded as an effective method to improve domestic food safety and prevent foodborne illness, but is usually overlooked in rural areas. Using a presurvey and two rounds of postsurveys targeted at rural consumers from China included in a randomized controlled trial, this study investigated the effectiveness of two information interventions—a leaflet with tips for best practices and the leaflet plus consumer education sessions conveyed by phone—and compared them with a control group. Cloth use behavior was the target in the trial and five specific aspects were evaluated: (1) whether the cloth was made of old clothes, (2) whether the one used to clean kitchen tables was also used to wash dishes, (3) whether it was hung to dry, (4) how it was disinfected, and (5) how long the cloth was used before being discarded. Firstly, consumers' behavior was scored by summing the above-mentioned five behaviors. The results estimated using the difference-in-difference model showed that respondents in the leaflet-only group improved to a greater extent than those in the control group, but their difference in progress was not statistically significant until the second round of the postsurvey. Respondents in the leaflet-plus-phone group were quicker to adopt suggested practices and made discernible improvements compared with those in the leaflet-only group in the first round of the postsurvey, but the gap between these groups narrowed to statistically insignificant in the second round of the postsurvey. It was concluded that one consumer education session was effective and made a difference in the long term, whereas more education sessions produced normative behavior at faster rates, showing a significant improvement in the short term. Then, the study estimated the effectiveness of interventions on the five specific behaviors separately. The results were estimated using a probit difference-in-difference model and showed that the suggested behaviors with lower costs or a greater difference from past behaviors were more likely to be adopted by consumers. Consumer education facilitates proper food handling practices among rural households, which should be considered by policy makers.