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Foods
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Risk Perception, Communication and Behavior on Food Safety Issues
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Risk Perception, Communication and Behavior on Food Safety Issues

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 7341

Special Issue Editor

Prof. Dr. Diogo Thimoteo Da Cunha

E-Mail Website
Guest Editor
School of Applied Sciences, State University of Campinas - UNICAMP, Limeira 13484-350, SP, Brazil
Interests: risk perceptions; food safety practices; food services management; consumer's behavior; consumer's choice; risk assessment
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food safety risk, defined as the presence of physical, chemical or biological contaminants that are unexpected or undetected on the product label, is a key issue for global food chains. Food safety is a vital issue for public health and a daily concern for all people. Increasing public concern about the risks associated with food and ever more complex information about appropriate nutrition demonstrate the importance of effectively communicate to consumers about risk. Risk perception is the judgment of the individual when asked to characterize and evaluate an action, practice, or technology that is considered hazardous. Based on this, risk must be communicated appropriately because risk perception can influence behavior.This Special Issue will explore risk perception, communication and behavior on Food Safety Issues. Original articles, review articles covering the full spectrum of food risk analysis are welcomed for this Special Issue. Contributions addressing microbiological and chemical risk assessment, communication and behavior are especially welcome.

Prof. Dr. Diogo Thimoteo Da Cunha
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • food safety culture
  • risk perception
  • cognitive biases
  • knowledge, attitudes and practices
  • food safety behavior
  • risk communication
  • risk management
  • food safety management systems
  • consumer studies

Published Papers (6 papers)

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Research

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18 pages, 901 KiB  
Article
Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries
by Yu Jin Na, Jin Young Baek, So Young Gwon and Ki Sun Yoon
Foods 2024, 13(6), 918; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13060918 - 18 Mar 2024
Viewed by 814
Abstract
Shared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared kitchen facilities, surveyed shared kitchen operators, [...] Read more.
Shared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared kitchen facilities, surveyed shared kitchen operators, and compared shared kitchen regulations between Korea and other countries. The monitoring results indicate that the hygiene status of the facilities and the microbial and chemical hazards in the prepared foods were all within the standard specifications, showing significantly lower levels compared to regular restaurants (p < 0.05). In particular, concurrent-use and time-division types of open shared kitchens showed significantly lower levels of both hazards than separated-individual kitchens. Survey results of hygiene inspection also confirmed better hygiene management in concurrent-use and time-division types of open shared kitchens in Korea. However, more frequent cleaning and disinfection, hygiene inspections, and training are high economic burdens in the operation of shared kitchens compared to regular restaurants. Moreover, mandatory insurance subscriptions, the operator’s responsibility in hygiene-related incidents, and high operational costs collectively challenge shared kitchens’ competitiveness in the food service market. Critical reassessments of regulations utilizing the benefits of shared kitchens are needed to promote a safe dining culture and the growth of shared kitchen startup businesses. Full article
(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)
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14 pages, 251 KiB  
Article
Raw Meat Consumption and Food Safety Challenges: A Survey of Knowledge, Attitudes, and Practices of Consumers in Lebanon
by Rouba Ballout, Imad Toufeili, Samer A. Kharroubi and Issmat I. Kassem
Foods 2024, 13(1), 118; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13010118 - 29 Dec 2023
Viewed by 1144
Abstract
A key contributor to foodborne illnesses is consuming contaminated ready-to-eat foods, including raw meats. The latter is a common practice in Lebanon, a country that suffers from widespread pollution and food safety challenges. However, studies on the safety of raw meat consumption in [...] Read more.
A key contributor to foodborne illnesses is consuming contaminated ready-to-eat foods, including raw meats. The latter is a common practice in Lebanon, a country that suffers from widespread pollution and food safety challenges. However, studies on the safety of raw meat consumption in Lebanon are limited. In this study, an attempt was made to investigate the knowledge, attitudes, and practices (KAPs) of the Lebanese population toward the potential risk associated with the consumption of raw meats, and to identify factors that affect KAP levels. An online survey (n = 577) was administered to Lebanese adults aged 18 years and above to assess their KAPs. The results showed that 74.5% of the participants consumed raw meat, 44% had good food safety knowledge, and 30.7% exhibited good practices. However, more than half of the participants (61.9%) showed a positive attitude toward food safety. There was a significant association between knowledge and attitude (p < 0.001), attitude and practices (p < 0.001), and knowledge and practices (p < 0.001), thereby indicating that an increase in food safety education could translate into better practices in this population. Accordingly, efforts to enhance education on food safety are warranted to reduce the potential risk of food poisoning associated with raw meat consumption in Lebanon. Full article
(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)
12 pages, 274 KiB  
Article
Examining Safe Food-Handling Knowledge, Behaviour, and Related Psychological Constructs among Individuals at Higher Risk of Food Poisoning and the General Population
by Jessica Charlesworth and Barbara A. Mullan
Foods 2023, 12(17), 3297; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12173297 - 02 Sep 2023
Viewed by 1096
Abstract
Safe food-handling knowledge and behaviour are low across the general population. This raises concerns about whether individuals at higher risk of food poisoning have sufficient safe food-handling knowledge and engage in safe food-handling practices. The aim of this study was to explore safe [...] Read more.
Safe food-handling knowledge and behaviour are low across the general population. This raises concerns about whether individuals at higher risk of food poisoning have sufficient safe food-handling knowledge and engage in safe food-handling practices. The aim of this study was to explore safe food-handling knowledge, behaviour, and related psychological constructs among individuals at higher risk of food poisoning and compare the results to the general population. Participants (N = 169) completed measures of safe food-handling knowledge, intention, habit strength, perceived risk, self-efficacy, subjective norms, and behaviour. A series of multivariate analyses of variance were conducted to determine differences in these measures between participants at higher risk of food poisoning and the general population. No significant differences in knowledge, intention, habit strength, self-efficacy, subjective norms, and behaviour were found between individuals at higher risk of food poisoning and the general population. However, individuals at higher risk of food poisoning appeared to have stronger risk perceptions across safe food-handling behaviours compared with the general population. This study demonstrated that individuals at higher risk of food poisoning do not have higher safe food-handling knowledge than the general population, and despite having higher risk perceptions around some safe food-handling behaviours, they do not differ in engagement in safe food-handling behaviours or the majority of related psychological constructs. Implications of these findings relate to the need to target other psychological constructs, not just risk perceptions, in order to see safer food-handling behaviours in high-risk populations. Full article
(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)
21 pages, 965 KiB  
Article
Evaluating Factors Explaining U.S. Consumers’ Behavioral Intentions toward Irradiated Ground Beef
by Jean A. Parrella, Holli R. Leggette, Peng Lu, Gary Wingenbach, Matt Baker and Elsa Murano
Foods 2023, 12(17), 3146; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12173146 - 22 Aug 2023
Cited by 1 | Viewed by 1140
Abstract
Although food irradiation is deemed safe and endorsed by health-related organizations worldwide, consumers are reluctant to accept the technology. Yet, consumer acceptance is critical as food irradiation has significant potential for increasing the safety and availability of food globally. To communicate about food [...] Read more.
Although food irradiation is deemed safe and endorsed by health-related organizations worldwide, consumers are reluctant to accept the technology. Yet, consumer acceptance is critical as food irradiation has significant potential for increasing the safety and availability of food globally. To communicate about food irradiation, science communicators should understand the psychology behind consumers’ decision making related to irradiated foods. Using empirical research, we developed a theoretical model and used structural equation modeling to determine how nine variables affect consumers’ behavioral intentions toward irradiated ground beef. We purchased a national quota sample from Qualtrics and surveyed N = 1102 U.S. consumers. The model explained 60.3% of the variance in consumers’ attitudes toward food irradiation and 55.4% of their behavioral intentions toward irradiated ground beef. Attitude had the largest positive, total effect on consumers’ behavioral intentions, which was followed by subjective social norm and perceived benefit. Perceived risk had the largest negative, total effect on behavioral intentions. Attitude mediated the effect of subjective social norm, perceived benefit, perceived risk, objective knowledge, and food technology neophobia. Environmental concern and health consciousness did not significantly affect behavioral intention. Science communicators should develop messaging strategies that seek to improve consumer acceptance with these factors in mind. Full article
(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)
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15 pages, 3216 KiB  
Article
Development of an Educational Gamification Strategy to Enhance the Food Safety Practices of Family Farmers in Public Food Markets of Northeast Brazil: A Case Study
by Noádia Priscila Araújo Rodrigues, Mirella Silva de Morais, Nísia Carolina Damacena Bezerra, Erik Henrique Morais Pereira, Élcio Antônio Garcia Júnior, Jéssica Bezerra dos Santos Rodrigues, Sônia de Paula Alexandrino de Oliveira and Evandro Leite de Souza
Foods 2023, 12(10), 1972; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12101972 - 12 May 2023
Viewed by 1322
Abstract
This study aimed to develop an educational gamification strategy to enhance the food safety practices of family farmers in public food markets in a city in Northeastern Brazil (João Pessoa, PB, Brazil). A good manufacturing practices (GMP) checklist was used to verify hygienic-sanitary [...] Read more.
This study aimed to develop an educational gamification strategy to enhance the food safety practices of family farmers in public food markets in a city in Northeastern Brazil (João Pessoa, PB, Brazil). A good manufacturing practices (GMP) checklist was used to verify hygienic-sanitary conditions in the food markets. Educational game tools addressing foodborne diseases and GMP with information about the prevention of foodborne diseases, good food handling practices, and safe food storage were developed. Pre- and post-training assessments were done to evaluate food handlers’ knowledge and food safety practices. Microbiological parameters of food samples were analyzed before and two months after the training. Results indicated unsatisfactory hygiene conditions in the examined food markets. There was a very strong positive correlation between “implementation of GMP” and “production and process controls” (R = 0.95; p ≤ 0.05) and between “production and process controls” and “hygiene habits of handlers” (R = 0.92; p ≤0.05). There was no homogeneity between answers before and after the training for the knowledge of family farmers regarding “prevention of foodborne diseases” and “safe food handling”. There were improvements in the measured microbiological parameters of foods sold by family farmers after the application of the developed educational gamification training. These results showed the developed educational game-based strategy as being effective in raising awareness of hygienic sanitary practices, helping to promote food safety, and reducing risks for the consumers of street foods at family farmers’ markets. Full article
(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)
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23 pages, 865 KiB  
Systematic Review
Effectiveness of Online Food-Safety Educational Programs: A Systematic Review, Random-Effects Meta-Analysis, and Thematic Synthesis
by Zachary Berglund, Senay Simsek and Yaohua Feng
Foods 2024, 13(5), 794; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13050794 - 04 Mar 2024
Viewed by 1133
Abstract
Online food-safety educational programs are increasingly important to educate different populations as technology and culture shift to using more technology. However, the broad effectiveness of these programs has yet to be examined. A systematic review, random-effects meta-analysis, and thematic synthesis are conducted to [...] Read more.
Online food-safety educational programs are increasingly important to educate different populations as technology and culture shift to using more technology. However, the broad effectiveness of these programs has yet to be examined. A systematic review, random-effects meta-analysis, and thematic synthesis are conducted to identify the effect size of online food-safety educational programs on knowledge, attitudes, and practices of consumers, food workers, and students and their respective barriers and recommendations. Online food-safety education was found to be of moderate and low effectiveness, with attitudes being the lowest in all populations. Consumers struggled with staying focused, and it was found that messaging should focus on risk communication. Students struggled with social isolation and a lack of time, and it was recommended that videos be used. Food workers struggled with a lack of time for training and difficulty understanding the material, and future programs are recommended to implement shorter but more frequent trainings with simple language. Future online food-safety educational programs should focus on incorporating social elements, as they can remain a huge barrier to learning. They should also focus on changing the participant’s attitude to risk perception and beliefs in the importance of food safety. Full article
(This article belongs to the Special Issue Risk Perception, Communication and Behavior on Food Safety Issues)
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