Ajekiigbe Victor Oluwatomiwa, Ogieuhi Ikponmwosa Jude, Anthony Chidera Stanley, Bakare Ifeoluwa Sandra, Anyacho Sopuruchukwu, Ogunleke Praise Oluwatobi, Fatokun Damilola Ifeoluwa, Akinmeji Olufemi, Ruth Osineye Tolulope, Olaore Akintomiwa Kolawole, Amusa Oluwafemi, Agbo Chinonyelum Emmanuel
Ladoke Akintola University of Technology, Ogbomoho, Nigeria.
Siberian State Medical University, Tomsk, Russia.
Trop Med Health. 2025 Feb 24;53(1):27. doi: 10.1186/s41182-025-00710-y.
The fast-food industry, a rapidly expanding business due to the influence of urbanization and busy lifestyles, has significantly shaped consumer food habits and quality food-seeking behavior. However, this fast-growing sector is frequently challenged by bacteria of clinical, microbiological, and economic importance, including Escherichia coli (E. coli). While many strains of E. coli are harmless and support digestion, pathogenic variants such as E. coli O157:H7 are responsible for severe foodborne illnesses, public health crises, and economic losses.
Our study explores consumer behavior within the fast-food industry, highlighting its role in shaping responses to E. coli outbreaks. Also, it examines how increased awareness of food safety risks has influenced consumer decisions, such as adopting hygienic practices and preferring establishments that prioritize food safety. Furthermore, the study investigates the contribution of poor fast-food preparation practices-such as undercooking and cross-contamination-to the spread of E. coli and emphasizes the critical need for improved hygiene awareness among fast-food workers. We analysed notable case studies involving E. coli outbreaks linked to fast-food chains, and subsequently identified gaps in industry practices and consumer behavior that exacerbate the risk of foodborne illnesses. This emphasizes the importance of preventive measures, including industry-driven reforms such as enhanced food handling protocols and consumer education programs, to mitigate future outbreaks.
This study aims to provide evidence-based insights into the shared responsibility of fast-food establishments and consumers in reducing the prevalence of E. coli infections. By addressing gaps in hygiene awareness and preparation practices, the findings emphasize the potential for collaborative efforts to strengthen public health outcomes and prevent further outbreaks.
由于城市化和忙碌生活方式的影响，快餐行业作为一个迅速扩张的行业，已显著塑造了消费者的饮食习惯和优质食品寻求行为。然而，这个快速发展的行业经常受到具有临床、微生物学和经济重要性的细菌的挑战，包括大肠杆菌（E. coli）。虽然许多大肠杆菌菌株是无害的且有助于消化，但诸如大肠杆菌O157:H7等致病变体却会导致严重的食源性疾病、公共卫生危机和经济损失。
我们的研究探讨了快餐行业内的消费者行为，突出了其在塑造对大肠杆菌疫情反应方面的作用。此外，研究考察了食品安全风险意识的提高如何影响消费者的决策，例如采取卫生习惯以及偏爱将食品安全放在首位的企业。再者，该研究调查了快餐制作过程中的不良做法，如烹饪不足和交叉污染，对大肠杆菌传播的影响，并强调快餐从业人员提高卫生意识的迫切需求。我们分析了涉及与快餐连锁店相关的大肠杆菌疫情的显著案例研究，随后确定了行业做法和消费者行为中加剧食源性疾病风险的差距。这突出了预防措施的重要性，包括行业驱动的改革，如加强食品处理规程和消费者教育项目，以减轻未来的疫情爆发。
本研究旨在为快餐企业和消费者在降低大肠杆菌感染发生率方面的共同责任提供基于证据的见解。通过解决卫生意识和制作过程中的差距，研究结果强调了共同努力加强公共卫生成果并预防进一步疫情爆发的潜力。
