Taha Sadi, Angor Malak, Al-Marazeeq Khaled M, Osaili Tareq M, Albloush Ahmad, Al-Rousan Walid M, Ajo Radwan, Holley Richard, Fadhel Arif, Alboqai Omar
Nutrition and Food Processing Department, Al-Huson University College, Al-Balqa Applied University, Jordan.
Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE.
J Food Sci. 2024 Dec;89(12):10222-10238. doi: 10.1111/1750-3841.17536. Epub 2024 Dec 10.
The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The main objectives of this study were to: (i) evaluate the food safety knowledge, attitudes, commitment (involving affective, continuance, and normative types), and practices of students studying subjects related to food sciences in Jordanian universities and (ii) examine the impact of knowledge and attitude on commitment, and subsequently, on relevant practices using structural equation modeling. The questionnaire was completed by 526 students from 5 universities. The score percentages of students in tested categories were as follows: agreement on food safety knowledge (87.7%), attitude (92%), affective commitment (90.4%), continuance commitment (83%), normative commitment (90.3%), and practices (91.5%). The results showed that associations between food safety knowledge and attitude with the three types of commitment were positive and significant (p < 0.05). Affective and normative commitments acted as partial mediators between food safety knowledge and practices and between food safety attitude and practices, whereas continuance commitment did not act as a mediator. Furthermore, a moderate correlation was found between food safety knowledge and attitude. Focus on food safety commitment drivers is essential, as commitment plays a key role in achieving actual hygienic practices by translating adequate knowledge and positive attitudes to improvements in hygienic behavior and reductions in the risk of foodborne illnesses.
由于食用受污染食品，食源性疾病的全球负担仍然很高。需要所有人，尤其是食品从业者保持警惕，以解决食品安全问题，并将影响全球消费者健康、国际商业和旅游业的风险降至最低。本研究的主要目的是：（i）评估约旦大学食品科学相关专业学生的食品安全知识、态度、承诺（包括情感承诺、持续承诺和规范承诺）及实践；（ii）使用结构方程模型研究知识和态度对承诺的影响，以及随后对相关实践的影响。来自5所大学的526名学生完成了问卷。受试类别中学生的得分百分比如下：食品安全知识认同度（87.7%）、态度（92%）、情感承诺（90.4%）、持续承诺（83%）、规范承诺（90.3%）和实践（91.5%）。结果表明，食品安全知识和态度与三种承诺类型之间的关联是积极且显著的（p < 0.05）。情感承诺和规范承诺在食品安全知识与实践之间以及食品安全态度与实践之间起到部分中介作用，而持续承诺则未起到中介作用。此外，食品安全知识和态度之间存在中等程度的相关性。关注食品安全承诺驱动因素至关重要，因为承诺在通过将足够的知识和积极态度转化为卫生行为的改善以及降低食源性疾病风险来实现实际卫生实践方面起着关键作用。
