Analysis of Consumer Food Safety Knowledge and Practices in Rathnapura
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Date
2015
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Uva Wellassa University of Sri Lanka
Abstract
Food safety is a scientific discipline describing handling, preparation, and storage of food in
ways that prevent food borne illness. Unsafe food is the likely vector of multiple biological,
chemical or physical hazards and certainly of several nutritional problems. Consumers are
the end-users of food chain. With their attitudes, knowledge, age, sex, income level and social
status food safety knowledge and practices are different. According to the World Health
Organization (WHO), up to 30% of the population of developed countries are affected by food
borne illness each year; more than 75 million people get sick from food related illnesses in
the USA resulting in 325,000 hospitalizations and 5,000 deaths annually (WHO, 2007). The
problem is expected to be even more severe in developing countries.
Now Sri Lanka is more concern about food safety and handling practices. There are many
rules and regulations. Food Act No. 26 of 1980: This Act controls, manufacture, importation,
transport, sale, distribution, advertisement labeling of food. Sri Lankan food & beverage
products comply with international standards such as ISO 9000, ISO 22000, HACCP, Halal,
Kosher, Organic etc. In Sri Lanka also have many of food borne diseases, but they are not
reported often. But mainly diarrhoeal diseases are the prominent. This study assesses the
consumer food safety knowledge and the practices among the Rathnapura households.
Methodology
A survey strategy was used in the research. Target population was the entire household in
Rathnapura district 301,876 .Thought it was large to do an investigation within limited time
period and inadequate financial budget, multi stage random sampling technique was employed
to select appropriate sample to evaluate the objectives of this study. Eventually 120 household
were selected as the sample size where can meet 95% confidential level.
Five key principles of Food safety by WHO, are used to find out consumer knowledge level
in food safety. The association between socio economic characteristics and knowledge on
food safety was revealed by applying chi-square test. Prevailing food safety measures were
identified by using significant measures like smell, appearance, special package, and price and
quality certificates. Consumer food safety knowledge was evaluated with household
experiences of physical symptoms associate with food borne illness. And also food
preparation, purchasing and storage practices were used to identify food safety knowledge and
practices of consumers. Analysis was done by using Minitab 14.0 software package and
Microsoft Excel.
Results and Discussion
Descriptive statistics for the sample were produced using descriptive statistical analysis. The
purpose of generating descriptive statistics was to describe the demographic characteristics of
the sample.56% females and 44% males are in the sample. To prevent contamination of food
with pathogens spreading from people, pets and pests, separate raw and cooked foods to
prevent contaminating the cooked foods, cook foods for the appropriate length of time and at
the appropriate temperature to kill pathogens, store food at the proper temperature, do use safe
water and cooked materials. Majority of consumer’s (58%) food safety knowledge level was
low. 30% of consumers were had high food safety knowledge level.12% had medium level
knowledge on food safety.
Food safety measures were identified by the study as smell, appearance, special package, and
price and quality certificates. Among them 12% considered price, appearance and smell as
important factors.7% were merely concern about one factor of them. Smell, package and
special offer were identified by 10% of consumers. And also 10% of them were concerned
about all measures. Among respondents 63% selected food items without considering about
quality certification. The association between socio economic characteristics and knowledge
on food safety was analyzed by using chi-square analysis. Income level had significant
association with food safety knowledge of consumers. Education level did not show any
association on food safety knowledge.
95% of respondents had experienced with any of the food borne illnesses. This shows that
consumers have low confident on food safety and how to protect their family from food borne
illnesses. Daniels (1998) verified that consumers who considered themselves knowledgeable
make food handling errors.
By considering food safety practices on storage and preparation, 53% of consumers agreed
that peeled and chopped fruits and vegetables kept in open air for long time cause
contamination. But 23% strongly agreed that before using vegetables and fruits, they should
be soaked in salt water. Only 10% kept cooled vegetables and fruits in open air more than one
hour. In purchasing fish, 8% of consumers observed red color gills, discoloration and
brightness of eyes. Majority were concerned on one factor. And also 48% were concerned
about cleanliness of preparation and operator. Storage period of fish and usage were not
concerned by consumers of 36%.some consumers never keep cooked meat and raw meat at
the same place in refrigerator (34%). Cleaning of food preparation area with soap and water
was practiced by only 6%. Washing the cutting board with water, used to chop vegetables or
cut raw meat was practiced by 8% of consumers (Table 01).
Lack of knowledge is likely to lead to inappropriate food handling behaviors. Generally,
consumer’s knowledge has been found to be inadequate to ensure that food preparation in the
home minimizes the risk of food borne illness. Personal hygiene and cleanliness of surfaces
where food is prepared were identified as practices that have to be developed. Nearly 48%
consumers were concern on personal hygiene highly,
Description
Keywords
Animal Sciences, Food Technology, Food Science, Food Safety