Assessment of Food Safety by Lithuanian Consumers Summary (original) (raw)
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Consumer food safety perceptions and self-reported practices in Greece
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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 foodhandling practices. The results showed that the most commonly known bacterium causing foodrelated 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 6 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.
Consumers’ awareness of food safety from shopping to eating
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Knowledge of food safety among consumers has various dimensions. Due to a number of food-related incidents and reported outbreaks worldwide, consumer confidence has begun to vacillate. The objective of this quantitative survey (n = 1030) was to determine Slovenian consumers' food safety knowledge and practices during purchase, transportation and storage of food, as well as food handling practices at home. The study highlighted gaps in food safety knowledge and some critical safety violations regarding food handling at home. Half of the respondents never thought of using a cooling bag for the transport of refrigerated or frozen foods. Approximately half of the respondents defrost meat on working surfaces and only one-third wash knives and cutting boards with hot water and detergent before re-use or use clean implements. Forty-four percent of respondents did not know the correct refrigerator temperature for the storage of perishable food. All other determinations concerning food safety knowledge and practices are presented and discussed. Consumer education should be the focus in order to reduce foodborne diseases. Educational material regarding Good Housekeeping Practice should be available to the general public from many sources. Only safety-conscious consumers can become active partners within the food safety circle.
Consumer evaluations of food risk management in Russia
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PurposeConsumer perceptions regarding what constitutes best food risk management (FRM) practice may vary as a consequence of cross‐cultural differences in consumer perceptions, cultural contexts, and historical differences in governance practices and occurrence of food safety incidents. The purpose of this paper is to compare the views of Russian consumers with those of consumers in European Union member states.Design/methodology/approachA survey previously conducted in five EU member states was replicated using a Russian consumer sample (n=460, SEM analysis). Psychological factors underpinning consumer evaluations of food risk management quality (FRMQ) were identified. A qualitative study (consumer focus group, n=9) allowed for in‐depth interpretation of the quantitative results.FindingsRussian consumers hold similar views to consumers in EU member states regarding their perceptions of what constitutes effective FRM practices. However, the perceived honesty of food chain actors was...
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DergiPark (Istanbul University), 2023
With globalization, in our country as well as in the whole world; Due to the emergence of previously unknown hazards in foods, concepts such as food safety and food safety have emerged. According to the researches, the situation in question; food trade gaining a global dimension, increase in chemical pollutants, different risks are observed with the entry of new technologies into the sector, increasing economic burden at country and global level, difficulties in food supply, inability to reach healthy food due to insufficient and unbalanced income, increased vulnerability of risk groups, sustainable food security It is caused by factors such as lack of health, unhealthy water and environmental factors. Again, the problems experienced showed that such problems are mostly experienced in animal products, mostly meat and meat products. For this reason, in this study, it was aimed to evaluate the knowledge about food safety and food safety and perception about fish, which is one of the animal foods that consumers consider the most risky. Food safety; It refers to the precautions to be taken during the food production and distribution process so that consumers can consume healthy foods. The process of supplying healthy and reliable products that do not harm the environment and human health, from the field (farm) to the table, and whose necessary controls are made at every stage of production, is all of the food safety stages. Food safety is; It is a scientific system cycle that defines the processing, preparation, storage and presentation of foods to the end consumer in a way that prevents physical, chemical and biological factors that may cause food spoilage and food-borne diseases. When foods are prepared in accordance with food safety, that is, foods that have not lost their nutritional value in terms of physical, chemical and microbiological properties, and therefore will not pose a health risk to consumers, they are suitable for consumption. While the concept of food safety is more of a supply-side economic concept, the concept of food safety refers to the safety or health of food. In this sense, the consumer also has to undertake some duties. As can be observed from the study, the consumer; should know adequate and balanced nutrition and correct food preferences, common food-borne diseases and prevention methods, safe food supply steps, and what the labels on foods mean. For this reason, in this study, socioeconomic characteristics of consumers, factors affecting food intake and their knowledge levels on food safety were investigated in order to evaluate consumers' perceptions of food safety. When the 393 consumer surveys that constitute the main material of the study are evaluated; It has been determined that a significant number of consumers are more or less familiar with the concept of food safety, but most of the consumers do not know many concepts related to food safety and food safety.
Consumer Perceptions and Attitudes Towards Food Safety in Portugal
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The recent food crises and its great diffusion through the media had as consequence a reduction of the European consumer's confidence, in general, and of the Portuguese ones in particular, in the products that they buy and consume. These events also served to disclose some of the existing problems in the current marketing chain, in which many sectors result to have low, or no transparency or unknown ones to the consumers. For moreover, these crises had demonstrated that science and technology, in set with the governmental regulation do not offer guarantees that the risks associated with food have acceptable levels. All these questions triggered the interest of researchers to study the impact of food safety related issues on consumer behaviour. The objective of this paper is to increase knowledge on Portuguese consumer perceptions and attitudes towards food safety. Specially, consumers' level of concern about food crises, their view on the safety of several products throughou...
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The purpose of the study is to investigate and compare consumers' food safety perceptions in three Mediterranean countries (Greece, Italy, and Spain). A survey was carried out based on a structured questionnaire focusing on food safety-related issues concerning food characteristics, the labeling of systems implemented by food companies such as the Quality Management System and the Food Safety Management System, consumer trust in the food supply chain, and consumer illusion of food control. Information was collected from individuals located in those three countries (2,664 respondents), which share common characteristics. The results indicate that there is a significant heterogeneity in consumers' food safety perceptions in the three countries. The Spanish sample has the greatest level of trust in the supply chain in terms of food safety and the highest level of illusion of food control. The Italians evaluate the food characteristics and the QMS-FSMS's labeling higher than...