Charlesworth Jessica, Mullan Barbara A
enAble Institute, Faculty of Health Sciences, Curtin University, Kent Street, Bentley, WA 6102, Australia.
School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia.
Foods. 2023 Sep 2;12(17):3297. doi: 10.3390/foods12173297.
Safe food-handling knowledge and behaviour are low across the general population. This raises concerns about whether individuals at higher risk of food poisoning have sufficient safe food-handling knowledge and engage in safe food-handling practices. The aim of this study was to explore safe food-handling knowledge, behaviour, and related psychological constructs among individuals at higher risk of food poisoning and compare the results to the general population. Participants ( = 169) completed measures of safe food-handling knowledge, intention, habit strength, perceived risk, self-efficacy, subjective norms, and behaviour. A series of multivariate analyses of variance were conducted to determine differences in these measures between participants at higher risk of food poisoning and the general population. No significant differences in knowledge, intention, habit strength, self-efficacy, subjective norms, and behaviour were found between individuals at higher risk of food poisoning and the general population. However, individuals at higher risk of food poisoning appeared to have stronger risk perceptions across safe food-handling behaviours compared with the general population. This study demonstrated that individuals at higher risk of food poisoning do not have higher safe food-handling knowledge than the general population, and despite having higher risk perceptions around some safe food-handling behaviours, they do not differ in engagement in safe food-handling behaviours or the majority of related psychological constructs. Implications of these findings relate to the need to target other psychological constructs, not just risk perceptions, in order to see safer food-handling behaviours in high-risk populations.
普通人群的安全食品处理知识和行为水平较低。这引发了人们对于食物中毒风险较高的个体是否具备足够的安全食品处理知识并践行安全食品处理行为的担忧。本研究的目的是探究食物中毒风险较高的个体的安全食品处理知识、行为及相关心理结构，并将结果与普通人群进行比较。参与者（n = 169）完成了安全食品处理知识、意图、习惯强度、感知风险、自我效能、主观规范和行为的测量。进行了一系列多变量方差分析，以确定食物中毒风险较高的参与者与普通人群在这些测量指标上的差异。在食物中毒风险较高的个体与普通人群之间，未发现知识、意图、习惯强度、自我效能、主观规范和行为方面的显著差异。然而，与普通人群相比，食物中毒风险较高的个体在安全食品处理行为方面似乎有更强的风险感知。本研究表明，食物中毒风险较高的个体并不比普通人群拥有更高的安全食品处理知识，并且尽管在某些安全食品处理行为上有更高的风险感知，但他们在安全食品处理行为的践行或大多数相关心理结构方面并无差异。这些发现的意义在于，为了在高风险人群中看到更安全的食品处理行为，需要针对其他心理结构，而不仅仅是风险感知。
