Describing food safety perceptions among growers and vendors in Cambodian informal vegetable markets

Improving food safety often requires individuals or groups to adopt new behaviors. Understanding individuals’ perceptions of is an important step in creating programs that enable the adoption such To inform design Cambodia, this study measured vegetable among growers ( n = 69; Battambang, Siem Reap) and vendors 31; Phnom Penh) involved Cambodian informal markets using a quantitative questionnaire. The majority respondents (≥ 62.7%, lower bounds 95% confidence intervals at least 46.2%) across all (growers vendors) were “moderately concerned” (scale: “extremely concerned,” “slightly “not concerned all”) about vegetables sold Cambodia. However, mean estimated probability reporting chemical contamination was greater concern than microbial 84.9% [76.0, 90.9]%. Most reported familiarity with health effects consuming chemically (71.4% [61.5, 79.6]%) microbially (57.3% [47.2, 66.9]%) contaminated vegetables. less half (between 7.3% 48.4%) provided commonly recognized example effects. Across groups, most frequently perceived as occurring primarily “at farm” 76.7%, 61.5%, ≥ 39.3%, 21.2%, respectively). Additionally, 51.6%, 34.0%) “vegetable farmers” responsible for preventing contamination. Perceptions responsibility varied p 0.02). Of Penh, Reap research, 22.6%, 39.0%, 53.6%, respectively, described one accepted prevention practice. These results suggest each should include efforts increase participants’ understanding impacts specific emphasis be placed on increasing awareness pathogens generally aware vs. targeting could leverage growers’ sense personal both prevention, while may need emphasize importance ensuring safety.