Mitigating consumer health risks and reducing food wastage has stimulated research into mechanisms for improving consumers’ food safety knowledge and food management practice. Many studies report success, but differences in methodology and in the type and range of foods and consumers involved has made comparison and transferability of results challenging. While most studies advocate for the imp...

BACKGROUND The prevalence of childhood overweight and obesity is increasing in low-and middle income countries such as Nepal. At the same time, high prevalence of chronic undernutrition persists leading to a double burden of malnutrition. AIM To identify associations between the socioeconomic status of mothers, food security, the food safety environment within the household, and prevalence of...

OBJECTIVE To explore factors associated with self-reported food poisoning among Western Australian adults between 1998 and 2009. DESIGN Data were pooled from four Nutrition Monitoring Surveys Series which included information on suspected food poisoning among Western Australian adults. Descriptive statistics and multinomial regression analyses were used to describe factors associated with sel...

Children are at increased risk for foodborne illness due to underdeveloped immune system. Limited research has been reported on food safety knowledge of Native American families with children 10 years of age and younger. This study was conducted to determine the food safety knowledge, attitudes, and behaviors of the main food preparer in these families by collecting quantitative and qualitative...

The safety of milk and dairy products has always been one of the focuses of consumers, the food industry and regulatory agencies. The purpose of this study was to gain insight into the food safety knowledge, attitudes and behavior of dairy plant workers. A cross-sectional survey was performed between May and August 2015 in three dairy plants in Beijing, northern China. A total of 194 dairy plan...

many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution to give them desired shelf-life. because food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded. currently, there is a strong debate about the safety...

local food production can be seen worldwide, and there are several local wisdoms on food production. there are many problems on local food production, including the problem of microbiological contamination, which is considered a great concern. the safety consideration is required. in the tropical world, the problem of local tropical food production should be specially discussed. there are many ...

context food spoilage has been a common problem throughout history, and much of the spoilage is caused the activity of microorganisms or enzymatic reactions during the storage of food. thus, using chemical substances could prevent or delay food spoilage and this has led to the great success of these compounds in the treatment of human diseases. sodium benzoate is one of the synthetic additives ...

The socio-economic status in Vietnam has developed during the past decades. People become busier for work, and thus they do not have enough time to prepare meal for their children. The school meal program, organized by Department of Education, was first implemented at a kindergarten in 1977, which has been extended to elementary school since 1980. Up to date, 100% of kindergarten and approximat...

OBJECTIVE To assess the level of food safety knowledge, perceptions, and self-reported food-handling behaviors among middle school students. DESIGN Baseline questionnaire administered in class that assessed background characteristics, knowledge, behaviors, and perceptions related to food safety. PARTICIPANTS 178 seventh and eighth grade students from 4 schools in central Pennsylvania. MAI...