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Food safety knowledge, attitudes and practices among consumers in developing countries: an international survey

Odeyemi, OA ORCID: 0000-0002-6041-5027, Sani, NA, Obadina, AO, Saba, CKS, Bamidele, FA, Abughoush, M, Asghar, A, Dongmo, FFD, Macer, D and Aberoumand, A 2018 , 'Food safety knowledge, attitudes and practices among consumers in developing countries: an international survey' , Food Research International, vol. 116 , pp. 1386-1390 , doi: 10.1016/j.foodres.2018.10.030.

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Abstract

An international survey among consumers in developing countries from Asia and Africa on food safety knowledge, attitudes and practices (KAP) was carried out using structured questionnaires. Data were collected from 453 consumers comprising 265 from Africa and 188 from Asia. Significant difference (p food poisoning while 304 (67.1%) consume food kept for long at room temperature. There was significant difference (p< 0.05) on food safety knowledge attitude and practice between consumers from Africa and Asia was observed. In Africa, consumers in Cameroon had the least food safety knowledge (73.15 ± 16.43) compared to Ghana (78.19 ± 15.84) and Nigeria (88.16 ± 8.88). Similarly, consumers in Iran had the least food safety knowledge (73.33 ± 19.84) in Asia compared to Malaysia (88.36 ± 11.64) and Pakistan (89.42 ± 9.89). Among the respondents, 89% were aware of food poisoning while 304 (67.1%) consume food kept for long at room temperature. There was significant difference (p < 0.05) in food safety knowledge, attitudes and practices of consumers between Africa and Asia. Overall, respondents from Asia have better food safety knowledge than respondents from Africa.

Item Type: Article
Authors/Creators:Odeyemi, OA and Sani, NA and Obadina, AO and Saba, CKS and Bamidele, FA and Abughoush, M and Asghar, A and Dongmo, FFD and Macer, D and Aberoumand, A
Keywords: microbial food safety, food borne infections, hygiene, consumers
Journal or Publication Title: Food Research International
Publisher: Pergamon Press
ISSN: 0963-9969
DOI / ID Number: 10.1016/j.foodres.2018.10.030
Copyright Information:

Copyright 2018 Published by Elsevier Ltd.

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