Journal ArticleDOI
Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
Ingela Marklinder,Roger Ahlgren,Anna Blücher,Stina Mina Ehn Börjesson,Frida Hellkvist,Madeleine Moazzami,Jenny Schelin,Elin Zetterström,Gustaf Eskhult,Marie-Louise Danielsson-Tham +9 more
TLDR
A large number of university students do not constitute a pronounced risk group but there are wider imp ...About:
This article is published in Food Control.The article was published on 2020-07-01. It has received 30 citations till now. The article focuses on the topics: Food safety & International studies.read more
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Consumer knowledge, risk perception and food-handling behaviors – A national survey in China
TL;DR: Wang et al. as mentioned in this paper conducted the first national survey in China to investigate the consumers' food-handling knowledge, risk perception and practices (leftover processing and raw meat thawing) across different subgroups of consumers.
Journal ArticleDOI
Food safety knowledge, attitude, and practice among elementary schoolchildren in southern Taiwan
Shu-Chuan Kuo,Yih-Ming Weng +1 more
TL;DR: In this paper, a validated questionnaire was administered to grade 5 and 6 schoolchildren of 25 elementary schools in the Yunlin County, Taiwan, and the results showed that grade was significantly associated with a combination of knowledge, attitude, and practice.
Journal ArticleDOI
Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic.
TL;DR: In this paper, a cross-sectional study was conducted where an Internet-based questionnaire was distributed through social media platforms to evaluate food safety knowledge, attitudes and practices amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic.
Journal ArticleDOI
Does the university curriculum impact the level of students' food safety knowledge?
Abstract: The 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.,A 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.,The 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.,This 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.
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Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes
TL;DR: The continuous improvement in good practices and implementation of hazard analysis and critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily thrive in the... as discussed by the authors.
References
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Journal ArticleDOI
Global Epidemiology of Campylobacter Infection
TL;DR: Overall, campylobacteriosis is still one of the most important infectious diseases that is likely to challenge global health in the years to come.
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Consumer Food Handling in the Home: A Review of Food Safety Studies
TL;DR: The need for the development and implementation of food safety education strategies to improve specific food safety behaviors is reviewed in this paper, suggesting that observational studies provide a more realistic indication of the food hygiene actions actually used in domestic food preparation.
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A review of Listeria monocytogenes: An update on outbreaks, virulence, dose-response, ecology, and risk assessments
TL;DR: The recent outbreaks underscored the individual characteristics of specific foods and raised questions about the current understanding of infectivity of lower doses and the susceptibility of specific individuals, and further research is clearly necessary to control this pathogen.
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Growth of Listeria monocytogenes at refrigeration temperatures.
TL;DR: The growth of three strains of Listeria monocytogenes at refrigeration temperatures (-0.5 to 9.3 degrees C) in chicken broth and/or UHT milk was determined using a rocking temperature gradient incubator and the type of culture medium had an influence on both the rate and extent of growth.
Journal ArticleDOI
Consumers’ awareness of food safety from shopping to eating
TL;DR: In this paper, a quantitative survey was conducted to determine Slovenian consumersc food safety knowledge and practices during purchase, transportation and storage of food, as well as foodhandling practices at home.
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