Evaluation of Irish Consumers’ Knowledge of Salmonellosis and Foodhandling Practices

Authors

Ann Conway, Technological University DublinFollow
Olugbenga Ehuwa, Technological University Dublin, IrelandFollow
Meabh Manning, Technological University Dublin, IrelandFollow
Aine Maye, Technological University Dublin, IrelandFollow
Fintan Moran, Technological University Dublin, IrelandFollow
Amit K. Jaiswal, Technological University Dublin, IrelandFollow
Swarna Jaiswal, Technological University Dublin, IrelandFollow

Document Type

Article

Disciplines

3. MEDICAL AND HEALTH SCIENCES, Public and environmental health

Publication Details

https://link.springer.com/article/10.1007/s00003-022-01405-w

https://doi.org/10.1007/s00003-022-01405-w

Conway, A., Ehuwa, O., Manning, M. et al. Evaluation of irish consumers’ knowledge of salmonellosis and food-handling practices. J Consum Prot Food Saf 18, 43–55 (2023).

Abstract

Salmonella is one of numerous food-borne pathogens that could possibly pose a major threat to global food safety. Salmonella is primarily associated with foods such as poultry, eggs, vegetables, and some dairy products. However, infected food handlers and faecal contaminated environments are also significant sources and reservoirs of this pathogen. This study comprehensively evaluated the Irish consumers’ food safety knowledge by exploring their knowledge level, practices and attitudes regarding raw meat handling, cross-contamination while handling different types of food products, and knowledge of Salmonella risk and associated food-handling practices. The online SurveyMonkey tool was used to distribute a quantitative survey titled “Evaluation of Knowledge and Food-handling practices of Irish Consumers” from July to November 2020 and generated a total of 1916 responses. Results indicated that 79.9% of the studied Irish population had a good knowledge of salmonellosis and risk perception related to food handling practices. Knowledge of cross-contamination, hygienic practices and pathogens associated with poultry were also considered high. However, knowledge of meat handling was low at 44.9%. It was also observed that age, gender, marital status, gross annual income, and nationality were influential factors regarding the food safety knowledge of consumers, while age, marital status and gender indicated significant differences regarding awareness of correct food hygiene practices.

DOI

https://doi.org/10.1007/s00003-022-01405-w

Recommended Citation

Conway, Ann; Ehuwa, Olugbenga; Manning, Meabh; Maye, Aine; Moran, Fintan; Jaiswal, Amit K.; and Jaiswal, Swarna, "Evaluation of Irish Consumers’ Knowledge of Salmonellosis and Foodhandling Practices" (2023). Articles. 531.
https://arrow.tudublin.ie/schfsehart/531

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