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A closer look at changes in high-risk food-handling behaviors and perceptions of primary food handlers at home in South Korea across time

Title
A closer look at changes in high-risk food-handling behaviors and perceptions of primary food handlers at home in South Korea across time
Authors
Cho T.J.Kim S.A.Kim H.W.Rhee M.S.
Ewha Authors
김선애
SCOPUS Author ID
김선애scopus
Issue Date
2020
Journal Title
Foods
ISSN
2304-8158JCR Link
Citation
Foods vol. 9, no. 10
Keywords
Consumer behaviorConsumer surveyCultural consumer contextFood handlingFood hygieneFood safetyHealthHealthy food consumptionMicrobiological riskRisk perception
Publisher
MDPI AG
Indexed
SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
Food-handling behaviors and risk perceptions among primary food handlers were investigated by consumer surveys from different subjects in 2010 (N = 609; 1st survey will be called here “Year 2010”) and 2019 (N = 605; 2nd survey will be called here “Year 2019”). Year 2010 was characterized by consumers' risk perception-behavior gap (i.e., consumers knew safe methods for food-handling, but responses regarding the behaviors did not support their confidence in food safety): they 1) did not wash/trim foods before storage, 2) thawed frozen foods at room temperature, and 3) exposed leftovers to danger zone temperatures. These trends were not improved and the gaps in Year 2010 remained in Year 2019. Year 2010 was also characterized by other common high-risk behaviors improved during 8 years for the following aspects: 1) 70.0% of consumers divided a large portion of food into smaller pieces for storage, but few consumers (12.5%) labeled divided foods with relevant information, and 2) they excessively reused kitchen utensils. Whereas in Year 2019, more consumers (25.7%) labeled food and usage periods for kitchen utensils were shortened. Consumers usually conformed to food safety rules in both Year 2010 and 2019: 1) separate storage of foods, 2) storage of foods in the proper places/periods, 3) washing fruits/vegetables before eating, 4) washing hands after handling potentially hazardous foods, and 5) cooking foods and reheating leftovers to eat. Our findings provided resources for understanding consumers' high-risk behaviors/perceptions at home, highlighting the importance of behavioral control. © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
DOI
10.3390/foods9101457
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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