Avoiding the Temperature Danger Zone: A Slovenian Consumer Food Safety Study on Knowledge, Attitudes, and Practices Based on Questionnaire Analysis

TL;DR

This study in Slovenia finds that while consumers generally have good food safety knowledge and practices, improvements are needed in thawing, temperature control, and handling leftovers.

Contribution

The study uses structural equation modeling to show how food safety knowledge, attitudes, and practices interconnect in consumers.

Findings

Participants showed good knowledge and safe practices but lacked proper thawing and temperature control methods.

Knowledge directly influences attitudes and practices, while attitudes also influence practices.

Public health interventions should address all three aspects: knowledge, attitudes, and practices.

Abstract

There is no doubt that food safety is important for public health and also no doubt stakeholders from farm to fork, including consumers, need to ensure that food remains safe. In Europe, foodborne outbreaks often occur in consumers’ homes, highlighting the importance of research on consumer food safety that leads to interventions. This article reports findings from a part of the Consumer Food Safety Study in Slovenia on the topics of thawing, heat treatment of food, keeping hot food hot and leftovers. A validated online questionnaire was designed using the Matrix of Consumer Food Safety and was completed by 1621 adults. The study assessed consumer food safety knowledge, attitudes and food-handling practices using descriptive statistics, and analyzed how knowledge, attitudes, and practices are interconnected using structural equation modeling. For the most part, participants showed good knowledge, positive attitudes and safe practices, but improvements are needed on thawing methods, use of kitchen thermometers, keeping heat-treated food hot at above 63 °C, and safe cooling and labeling of leftovers. Structural equation modeling in a variety of ways found that (1) knowledge affects attitudes, (2) knowledge affects practices, and (3) attitudes affect practices—emphasizing the importance of including all three aspects in public health food safety interventions. This study offers useful insights and directions for future research and development of public health programs.

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