4.7 Article

Examining Safe Food-Handling Knowledge, Behaviour, and Related Psychological Constructs among Individuals at Higher Risk of Food Poisoning and the General Population

期刊

FOODS
卷 12, 期 17, 页码 -

出版社

MDPI
DOI: 10.3390/foods12173297

关键词

food safety; perceived risk; habit; self-efficacy; subjective norms

向作者/读者索取更多资源

This study explored the differences in safe food-handling knowledge, behavior, and related psychological constructs between individuals at higher risk of food poisoning and the general population. The findings showed that while individuals at higher risk of food poisoning had stronger risk perceptions in certain safe food-handling behaviors, they did not have significantly different knowledge, intention, habit strength, self-efficacy, subjective norms, and behavior compared to the general population. Therefore, targeting other psychological constructs in addition to risk perceptions is necessary to promote safer food-handling behaviors in high-risk populations.
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.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据