Berglund Zachary, Simsek Senay, Feng Yaohua
Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
Foods. 2024 Mar 4;13(5):794. doi: 10.3390/foods13050794.
Online food-safety educational programs are increasingly important to educate different populations as technology and culture shift to using more technology. However, the broad effectiveness of these programs has yet to be examined. A systematic review, random-effects meta-analysis, and thematic synthesis are conducted to identify the effect size of online food-safety educational programs on knowledge, attitudes, and practices of consumers, food workers, and students and their respective barriers and recommendations. Online food-safety education was found to be of moderate and low effectiveness, with attitudes being the lowest in all populations. Consumers struggled with staying focused, and it was found that messaging should focus on risk communication. Students struggled with social isolation and a lack of time, and it was recommended that videos be used. Food workers struggled with a lack of time for training and difficulty understanding the material, and future programs are recommended to implement shorter but more frequent trainings with simple language. Future online food-safety educational programs should focus on incorporating social elements, as they can remain a huge barrier to learning. They should also focus on changing the participant's attitude to risk perception and beliefs in the importance of food safety.
随着技术和文化向更多地使用技术转变，在线食品安全教育项目对于教育不同人群变得越来越重要。然而，这些项目的广泛有效性尚未得到检验。本研究进行了系统评价、随机效应荟萃分析和主题综合分析，以确定在线食品安全教育项目对消费者、食品工作者和学生的知识、态度和行为的效应大小，以及他们各自面临的障碍和建议。研究发现，在线食品安全教育的有效性中等偏低，在所有人群中态度方面的效果最差。消费者难以保持专注，研究发现信息传递应侧重于风险沟通。学生面临社交隔离和时间不足的问题，建议使用视频。食品工作者面临培训时间不足和理解材料困难的问题，建议未来的项目采用简短但更频繁的培训，使用简单易懂的语言。未来的在线食品安全教育项目应注重融入社交元素，因为社交元素可能仍然是学习的巨大障碍。它们还应注重改变参与者对风险认知的态度以及对食品安全重要性的信念。
