Seafood safety: Knowledge, attitudes, self-reported practices and risk perceptions of seafood workers

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dc.contributor.authorZanin, Lais Mariano [UNIFESP]
dc.contributor.authorCunha, Diogo Thimoteo da [UNIFESP]
dc.contributor.authorStedefeldt, Elke [UNIFESP]
dc.contributor.authorCapriles, Vanessa Dias [UNIFESP]
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2016-01-24T14:39:49Z
dc.date.available2016-01-24T14:39:49Z
dc.date.issued2015-01-01
dc.description.abstractThe aims of this study were to assess the knowledge, attitudes and self-reported practices regarding seafood safety and the risk perception of seafood-borne diseases among seafood workers and to study the relationships among these variables. This study was cross-sectional, and the data collection was conducted using questionnaires administered through face-to-face interviews with 193 seafood workers in Brazil. of these workers, 49.8% handled fish on fishery boats (Fishery Workers, FWs) and 50.2% were seafood handlers in two seafood warehouses (Seafood Warehouse Workers, SWWs). A minority of the seafood workers (33.7%) had participated in at least one food-safety training session. the knowledge and attitudes scores of the SWWs were higher than the scores of the FWs. However, no difference was observed between the self-reported practice scores of the SWWs and FWs. the mean level of risk perception score of the SWWs was higher than that of the FWs; nevertheless, both groups were classified as having an average risk perception of seafood-borne diseases. the risk perception score was correlated with the knowledge and attitude scores in both groups. Multiple linear regression analysis showed that the attitude score and the age of the worker were related to the self-reported practice scores of both groups. These results showed the need for immediate actions to improve the knowledge, attitudes, and practices regarding food safety and handling to ensure the production of seafood that is safe for consumption. (C) 2014 Elsevier B.V. All rights reserved.en
dc.description.affiliationUniversidade Federal de São Paulo, GeQual Study Grp Food Qual, Dept Biosci, BR-11015020 Santos City, SP, Brazil
dc.description.affiliationUniversidade Federal de São Paulo, GeQual Study Grp Food Qual, Hlth Care & Management Dept, BR-11015020 Santos City, SP, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, GeQual Study Grp Food Qual, Dept Biosci, BR-11015020 Santos City, SP, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, GeQual Study Grp Food Qual, Hlth Care & Management Dept, BR-11015020 Santos City, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent19-24
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2014.10.013
dc.identifier.citationFood Research International. Amsterdam: Elsevier B.V., v. 67, p. 19-24, 2015.
dc.identifier.doi10.1016/j.foodres.2014.10.013
dc.identifier.issn0963-9969
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/38583
dc.identifier.wosWOS:000348619600003
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Research International
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.subjectFood safetyen
dc.subjectGood handling practicesen
dc.subjectFishery workersen
dc.subjectSeafood handlersen
dc.titleSeafood safety: Knowledge, attitudes, self-reported practices and risk perceptions of seafood workersen
dc.typeinfo:eu-repo/semantics/article
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