Food Protection Trends - March/April 2023 - 117
TABLE 2. Perceived likelihood of acquiring foodborne illness resulting from foods prepared
in different locations among consumers in Lebanon (n = 95)
Likelihood of foodborne illness to
be from consuming ...
food you have prepared in your own
home
food prepared by other people
(family/friends) in their own homes
food prepared in catering
establishments
food prepared in a retail outlet
(shops/supermarkets)
Proportion (%) of respondents who stateda
Mean
1-3
23
20
21
44
8-10
49
19
8
4
6.4
5.9
5.2
4.3
3.2
2.4
2.2
2.4
7
6
5
4
a1-3, 1 = very likely to 3 = likely of acquiring foodborne illness; 8-10, 8 = unlikely to 10 = very unlikely of acquiring foodborne illness.
Statistical analysis using the Wilcoxon signed-rank test determined
that the participants in this study perceived themselves
to be significantly less likely of contracting foodborne
illness than others (P = 0.002). As indicated in Table 3, the
perceived risk of foodborne illness was considered to be low
to very low by 49% of respondents for themselves, whereas
only 19% of respondents believed that others had the same
low to very low level of risk of foodborne illness.
A Mann-Whitney U test revealed a significant difference
(P = 0.003) in the perceived risk of foodborne illness between
respondents who reported experiencing foodborne
illness during the last 5 years and those who had not experienced
foodborne illness (Table 4). Further exploration
established that a third (33%) of those who reported having
experienced foodborne illness perceived themselves to be at
a high to very high risk of foodborne illness, whereas only 8%
those who had not reported experiencing foodborne illness
perceived themselves to be at a similar level of risk.
Perceived control for food safety
The majority (60%) of respondents perceived themselves
to have high to very high levels of control, whereas only
21% perceived others to have the same level of control as
themselves (Table 3). Statistical analysis determined that no
significant differences were determined in perceived control
of foodborne illness according to gender or age group of selfreported
cooking frequency (P > 0.05). Participants in this
study perceived themselves to have greater levels of control
for food safety than others (P < 0.001; Table 3).
A significant difference (P = 0.006) in the perception
of control of foodborne illness was determined between
respondents who reported experiencing foodborne illness
and those who had not experienced foodborne illness
during the last 5 years (Table 4). It was confirmed that just
over half (53%) of those who had experienced foodborne
illness perceived themselves to have close to total control,
whereas 71% of those who had not experienced foodborne
illness perceived themselves to have the same level of
control. Indeed, 29% of those experiencing foodborne illness
perceived having little or no control of food safety, whereas
only 5% of those who had not experienced foodborne illness
reported the same level of perceived control (Table 4).
Perceived responsibility for food safety
More than half of respondents perceived themselves to
have high levels of responsibility for ensuring food safety
(Table 3). The personal responsibility for food safety was
perceived to be greater for self than for others in this study
(P < 0.001), with 54% perceiving themselves as having high
to very high levels of responsibility compared with less than
a quarter (24%) perceiving others to have the same level
of responsibility for food safety (Table 3). No significant
differences were determined for perceived responsibility
for foodborne illness according to the gender, age group, or
self-reported cooking frequency of participants (P > 0.05).
Significantly lower levels of perceived responsibility were
determined among those who had experienced foodborne
illness (P = 0.027), with 48% perceiving high levels of
responsibility compared with 71% of those who had not
experienced (Table 4).
March/April Food Protection Trends 117
SD
Median
Food Protection Trends - March/April 2023
Table of Contents for the Digital Edition of Food Protection Trends - March/April 2023
Perceptions of Risk, Control, and Responsibility Regarding Food Safety among Consumers in Lebanon
Fresh Produce Harvesting Equipment – A Review of Cleaning and Sanitizing Practices and Related Science
Assessing Physical Attributes Associated with Implementation of Risk Management Practices among Small Strawberry Farms
Evaluating Misinformation on YouTube about Washing Produce Before and During the COVID-19 Pandemic
Minimally Processed Vegetables: Consumer Profile, Consumption Habits, and Perceptions of Microbiological Risk
Beyond the Bio
PDG Highlight
Industry Products
Letter to the Editor
Coming Events
Food Protection Trends - March/April 2023 - Cover1
Food Protection Trends - March/April 2023 - Cover2
Food Protection Trends - March/April 2023 - 105
Food Protection Trends - March/April 2023 - 106
Food Protection Trends - March/April 2023 - 107
Food Protection Trends - March/April 2023 - 108
Food Protection Trends - March/April 2023 - 109
Food Protection Trends - March/April 2023 - 110
Food Protection Trends - March/April 2023 - 111
Food Protection Trends - March/April 2023 - Perceptions of Risk, Control, and Responsibility Regarding Food Safety among Consumers in Lebanon
Food Protection Trends - March/April 2023 - 113
Food Protection Trends - March/April 2023 - 114
Food Protection Trends - March/April 2023 - 115
Food Protection Trends - March/April 2023 - 116
Food Protection Trends - March/April 2023 - 117
Food Protection Trends - March/April 2023 - 118
Food Protection Trends - March/April 2023 - 119
Food Protection Trends - March/April 2023 - 120
Food Protection Trends - March/April 2023 - 121
Food Protection Trends - March/April 2023 - 122
Food Protection Trends - March/April 2023 - 123
Food Protection Trends - March/April 2023 - 124
Food Protection Trends - March/April 2023 - 125
Food Protection Trends - March/April 2023 - Fresh Produce Harvesting Equipment – A Review of Cleaning and Sanitizing Practices and Related Science
Food Protection Trends - March/April 2023 - 127
Food Protection Trends - March/April 2023 - 128
Food Protection Trends - March/April 2023 - 129
Food Protection Trends - March/April 2023 - 130
Food Protection Trends - March/April 2023 - 131
Food Protection Trends - March/April 2023 - 132
Food Protection Trends - March/April 2023 - 133
Food Protection Trends - March/April 2023 - 134
Food Protection Trends - March/April 2023 - 135
Food Protection Trends - March/April 2023 - 136
Food Protection Trends - March/April 2023 - 137
Food Protection Trends - March/April 2023 - 138
Food Protection Trends - March/April 2023 - 139
Food Protection Trends - March/April 2023 - 140
Food Protection Trends - March/April 2023 - 141
Food Protection Trends - March/April 2023 - 142
Food Protection Trends - March/April 2023 - 143
Food Protection Trends - March/April 2023 - Assessing Physical Attributes Associated with Implementation of Risk Management Practices among Small Strawberry Farms
Food Protection Trends - March/April 2023 - 145
Food Protection Trends - March/April 2023 - 146
Food Protection Trends - March/April 2023 - 147
Food Protection Trends - March/April 2023 - 148
Food Protection Trends - March/April 2023 - 149
Food Protection Trends - March/April 2023 - 150
Food Protection Trends - March/April 2023 - 151
Food Protection Trends - March/April 2023 - 152
Food Protection Trends - March/April 2023 - 153
Food Protection Trends - March/April 2023 - 154
Food Protection Trends - March/April 2023 - 155
Food Protection Trends - March/April 2023 - 156
Food Protection Trends - March/April 2023 - 157
Food Protection Trends - March/April 2023 - 158
Food Protection Trends - March/April 2023 - 159
Food Protection Trends - March/April 2023 - 160
Food Protection Trends - March/April 2023 - Evaluating Misinformation on YouTube about Washing Produce Before and During the COVID-19 Pandemic
Food Protection Trends - March/April 2023 - 162
Food Protection Trends - March/April 2023 - 163
Food Protection Trends - March/April 2023 - 164
Food Protection Trends - March/April 2023 - 165
Food Protection Trends - March/April 2023 - 166
Food Protection Trends - March/April 2023 - Minimally Processed Vegetables: Consumer Profile, Consumption Habits, and Perceptions of Microbiological Risk
Food Protection Trends - March/April 2023 - 168
Food Protection Trends - March/April 2023 - 169
Food Protection Trends - March/April 2023 - 170
Food Protection Trends - March/April 2023 - 171
Food Protection Trends - March/April 2023 - 172
Food Protection Trends - March/April 2023 - 173
Food Protection Trends - March/April 2023 - 174
Food Protection Trends - March/April 2023 - 175
Food Protection Trends - March/April 2023 - 176
Food Protection Trends - March/April 2023 - 177
Food Protection Trends - March/April 2023 - 178
Food Protection Trends - March/April 2023 - 179
Food Protection Trends - March/April 2023 - Beyond the Bio
Food Protection Trends - March/April 2023 - 181
Food Protection Trends - March/April 2023 - 182
Food Protection Trends - March/April 2023 - PDG Highlight
Food Protection Trends - March/April 2023 - 184
Food Protection Trends - March/April 2023 - 185
Food Protection Trends - March/April 2023 - 186
Food Protection Trends - March/April 2023 - 187
Food Protection Trends - March/April 2023 - Industry Products
Food Protection Trends - March/April 2023 - 189
Food Protection Trends - March/April 2023 - 190
Food Protection Trends - March/April 2023 - 191
Food Protection Trends - March/April 2023 - 192
Food Protection Trends - March/April 2023 - Letter to the Editor
Food Protection Trends - March/April 2023 - 194
Food Protection Trends - March/April 2023 - 195
Food Protection Trends - March/April 2023 - 196
Food Protection Trends - March/April 2023 - 197
Food Protection Trends - March/April 2023 - 198
Food Protection Trends - March/April 2023 - 199
Food Protection Trends - March/April 2023 - Coming Events
Food Protection Trends - March/April 2023 - Cover3
Food Protection Trends - March/April 2023 - Cover4
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