Nutrition for Impact, Papiermolenstraat 51, 1160 Oudergem, Belgium.
Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Department of Rural Development and Agribusiness, Gulu University, PO Box 166, Laroo Division, Gulu City, Uganda.
Food Res Int. 2022 Jul;157:111376. doi: 10.1016/j.foodres.2022.111376. Epub 2022 May 14.
Despite being one of the first African countries to prioritize food safety, foodborne diseases are of acute concern in Ethiopia. This review aims to understand food safety-related perspectives and practices among consumers and food vendors in Ethiopia to identify motivations, beliefs, and values that shape and/or drive their practices. A well-defined search and review identified 116 relevant articles. These spanned eight of the ten regional states and two chartered cities, with most work focusing on urban areas and on a sample within one state or chartered city. Ninety-four studies focused on vendors or food handlers; fifteen articles examined both consumers and vendors, but only four assessed interactions between the groups. Meat, dairy products, and ready-to-eat (street) foods were the most studied food groups. Food service establishments were the most examined outlets. Forty-six studies examined generic food safety issues or concerns. Overall, 102 studies assessed food safety practices; 53 studies examined knowledge, and 19 studies assessed attitudes. A gap in vendors' observed practices versus knowledge and attitudes was noted. Consumer deductions of food safety were based on vendor practices. Both groups used physical attributes based on senses to assess quality and safety of animal-source foods, had their own 'coping' strategies to address food safety-related concerns, and had similar views on consumer choice motives. Analysis of food and the food handling environment revealed a high level of contamination. An additional study, included after the original search, identified training to be effective in influencing knowledge, attitudes, and practices - though results for attitudes and practices were not sustained in the long term. Future research should address consumers and consumer-vendor interactions and include the full triad of knowledge-attitudes-practices. It is also recommended to focus on nutrient-rich foods as well as on traditional markets and local eateries. Improving the quality of research will be critical to improve food safety in Ethiopia.
尽管埃塞俄比亚是最早优先重视食品安全的非洲国家之一，但食源性疾病仍是该国面临的一个严峻问题。本综述旨在了解埃塞俄比亚消费者和食品摊贩与食品安全相关的观点和做法，以确定塑造和/或推动其做法的动机、信念和价值观。通过明确的搜索和综述，确定了 116 篇相关文章。这些文章涵盖了埃塞俄比亚的十个地区州中的八个和两个直辖市，大多数工作集中在城市地区和一个州或直辖市内的样本。94 项研究侧重于摊贩或食品处理人员；15 篇文章同时考察了消费者和摊贩，但只有 4 项评估了两组之间的相互作用。肉类、奶制品和即食（街头）食品是研究最多的食品组。食品服务场所是检查最多的销售点。46 项研究考察了一般性食品安全问题或关注点。总的来说，有 102 项研究评估了食品安全做法；53 项研究考察了知识，19 项研究考察了态度。注意到摊贩观察到的做法与知识和态度之间存在差距。消费者对食品安全的推断是基于摊贩的做法。两组人员都使用基于感官的物理属性来评估动物源食品的质量和安全性，都有自己处理食品安全相关问题的“应对”策略，并且对消费者选择动机有相似的看法。对食品和食品处理环境的分析显示出高度的污染。在最初的搜索之后，又进行了一项研究，发现培训可以有效地影响知识、态度和做法，尽管态度和做法的效果在长期内没有持续。未来的研究应该关注消费者和消费者-摊贩的互动，并包括知识-态度-做法的完整三联体。还建议关注营养丰富的食物以及传统市场和当地餐馆。提高研究质量对于改善埃塞俄比亚的食品安全至关重要。
