Risk perception and knowledge in hygiene by small and medium-sized supermarket customers in the Recôncavo Baiano region – BA

Authors

DOI:

https://doi.org/10.33448/rsd-v12i1.39668

Keywords:

Good practices; Hygiene knowledge; Food safety; Quality control.

Abstract

Risk perception can be considered a very significant determinant of people's behavior change. This study aims to study the perception of risk and knowledge in hygiene by customers of small and medium-sized supermarkets in cities in the region of Recôncavo Baiano, BA. The research was carried out with 300 people over 18 years of age, with a level of education ranging from incomplete elementary education to complete higher education. A structured questionnaire was applied to assess sociodemographic information, perceptions of risk in relation to the practices carried out and knowledge of hygiene. The questionnaire was applied via Google Forms, the target audience was approached via social networks and emails. Given the above, it is possible to conclude that through the questionnaire it was possible to observe that supermarket customers can have a perception of the risks that certain attitudes carried out by supermarkets may have, as well as being able to assess the hygiene conditions in which they find themselves.

References

Angelillo, I. F., Foresta, M. R., Scozzafava, C., & Pavia, M. (2001) Consumers and oodborne diseases: knowledge, attitudes and reported behaviour in one region of Italy. International Journal of Food Microbiology, 161-166

Arendt, S., Rajagopal, L., Sthihbehn, C., Stokes, N., Meyer, J., & Mandernach, S. Reporting of foodborne illness by U.S. consumers and healthcare professionals. (2013) International Journal of Environmental Research and Public Health, 3684-3714.

Associação Brasileira De Supermercados (ABRAS). (2002) 50 Anos de Supermercados no Brasil. ABRAS.

Azevedo, A. M. F., et. al. (2002). Manual do preparador e manipulador de alimentos. Prefeitura da Cidade do Rio de Janeiro. Rio de Janeiro: Secretaria Municipal de Saúde.

Babbie, E. Survey Research. (2012) In: The practice of social research. (13a ed.), Belmont1, Wadsworth, cap. 9, 253-294.

Bassarak, C., Pfister, H. R., & Bohm, G. (2017). Disputa e moralidade na percepção dos riscos sociais: estendendo o modelo psicométrico. Journal of Risk Research, 299 – 325

Brasil. Agência Nacional de Vigilância Sanitária. Resolução RDC nº. 216, de 15 de setembro de 2004. (2004). Dispõe sobre regulamento técnico de Boas Práticas para serviços de alimentação. Diário Oficial [da] República Federativa do Brasil, Brasília, DF, 15 set. Seção 1, p.101-162.

Brasil. Resolução - RDC Nº 43, DE 1º DE SETEMBRO DE 2015. (2015). Dispõe sobre a prestação de serviços de alimentação em eventos de massa. Diário Oficial da União. Publicado em: 02/09/2015 | Edição: 168 | Seção: 1 | Página: 63

Brito, F. F. S, Perim, M. L. S, & Junior, E. R. (2010). Plano Estratégico Para Supermercados: Um estudo de caso da empresa Mercantil Extra com utilização da Matriz SWOT’.

Charlebois, S., & Summan, A. (2015). A risk communication model for food regulatory agencies in modern Society. Trends in Food Science & Technology, 153-165

Conchar, M. P., Zinkhan, G. M., Peters, C., & Olavarrieta, S. (2004) An integrated framework for the conceptualization of consumers' perceived-risk processing. Journal of the Academy of Marketing Science, 418-436

Cope, S., Frewer, L.J., Houghton, J, Rowe, G., Fischer, A.R.H., & Jonge, S. (2010). Consumer perceptions of best practice in food risk communication and management: Implications for risk analysis policy. Food Policy, 349-357

Cunha, A. M. (2008). Ciência, Tecnologia e Sociedade: construção e validação de uma escala de atitudes. Dissertação de Mestrado. Universidade Estadual de Campinas.

Dundes, L., & Rajapaksa, S. (2001) Scores and grades: A sampling of how college students and food safety professionals interpret restaurant inspection results. Journal of Environmental Health, 14-19

Frewer. L. (2004). The public and effective risk communication. Toxicology Letters, 149, 391-397

Gomes, M. F. F. A. (2011). Unidades produtoras de refeições dos meios de hospedagem de Maceió: avaliação dos requisitos de Boas Práticas na manipulação de alimentos. Maceió. 122f. Dissertação de Mestrado em Nutrição. Universidade Federal de Alagoas. Faculdade de nutrição.

Gong, S., Wang, X., Yang, Y., & Bai, L. (2016). Knowledge of food safety and handling in households: A survey of food handlers in mainland China. Food Control, pp. 45-53

Hall-Phillips, A., & Shah, P. (2017). Unclarity confusion and expiration date labels in the United States: A consumer perspective. Journal of Retailing and Consumer Services, 35, 118-126.

Hou, Y., & Zhang, Z. (2017). The effect of perceived risk on information search for innovative products and services. Journal of Consumer Marketing, pp. 241-254

J. Hansen, J., Holm, L., Frewer, L., Robinson, P., & Sandøe, P. (2003). Beyond the knowledge deficit: Recent research into lay and expert attitudes to food risks. Appetite, 111-121

Knight, A. J., Worosz, M. R., &Todd, E. C. (2009). Dining for safety: Consumer perceptions of food safety and eating out. Journal of Hospitality & Tourism Research, 471-486

Knight, A.J., & Warland, R. (2005) Determinants of food safety risks: a multi-disciplinary approach. Rural Sociol., 70(2), 253-275.

Lindemann, I. L., Silva, M. T. D., César, J. G., & Mendoza-Sassi, R. A. (2016). Leitura de rótulos alimentares entre usuários da atenção básica e fatores associados. Cadernos Saúde Coletiva, 24(4), 478- 486.

Loxton, M., Truskelt, R., Scarf, B., Sindone, L., Baldry, G., & Zhao, Y (2020). Consumer behaviour during crises: Preliminary research on how coronavirus has manifested consumer panic buying, herd mentality, changing discretionary spending and the role of the media in influencing behaviour. Journal of Risk and Financial Management, p. 166

Luo, X., Xu, X., Chen, H., Bai, R., Zhang, Y., Hou, X., & Zha, Y. (2019). Food safety related knowledge, attitudes, and practices (KAP) among the students from nursing, education and medical college in Chongqing, China. Food Control, 181-188

Man Yee Kan, M. Y., Sullivan, O., & Gershuny, J. (2011). Gender convergence in domestic work: Discerning the effects of interactional and institutional barriers from large-scale data. Sociology,, 234 251

Moreb, N. A., Priyadarshini, A., & Jaiswal, A. K. (2017). Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland. Food Control, 341-349

Murray, R., Glass-Kaastra, S., Gardhouse, C., Marschall, B., Ciampa, N., & Franklin, K. (2017). Canadian consumer food safety practices and knowledge: Foodbook study. Journal of Food Protection, 1711-1718

Nesbitt, A., Thomas, M. K., Maschall, B., Snedeker, K., Meleta, K., & Watson, B. (2014). Baseline for consumer food safety knowledge and behaviour in Canada. Food Control, 157-173

Osaili, T. M., Obeidat, B. A., Jamous, D. O. A., & BawadI, H. A. (2011). Food safety knowledge and practices among college female students in north of Jordan. Food Control, 269-276

Park, C. W., Mothersbaugh, D. L., & Feick, L. (1994). Consumer knowledge assessment. Journal of Consumer Research, 71-82

Patil, S. R., Cates, S., & Morales, R. (2005). Consumer food safety knowledge, practices and demographic differences: findings from a meta-analysis. Journal of Food Protection, 1884-1894

Raats, M. M., Sparks, P, Geekie, M. A., & Shepherd, R. (1999). The effects of providing personalized dietary feedback. A semi-computerized approach. Patient Education and Counseling, 37(2), 177–189.

Rios, T. C. (2012). Boas Práticas em Supermercados e na Central de Armazenamento e Distribuição. 2012. 56f. Monografia (Graduação em Engenharia de Alimentos), Universidade Federal do Rio Grande do Sul, Porto Alegre.

Sharif, L., & AL-Malki, T. (2010). Knowledge, attitude and practice of Taif university. Food Control, 55-60

Shaw, A. (2004) Discourse of risk in lay accounts of microbiological safety and BSE: A qualitative study. Health, Risk & Society, 6 151-171

Sitkin, S. B., & Pablo, A. L. (1992). Reconceptualizing the determinants of risk behavior. Academy of Management Review, 9-38

Sjöberg, L. (2000). Factors in risk perception. Risk Analysis, 1

Sturges, D. L. (1994). Communicating through crisis: A strategy for organizational survival. Management Communication Quarterly, 297-316

Tsiros, M., & Heilman, C. M. (2005). The effect of expiration dates and perceived risk on purchasing behavior in grocery store perishable categories. Journal of Marketing, 69(2), 114-129.

V. A. M. Nardi, et al. (2020). A meta-analytic review of food safety risk perception Food Control, p. 112.

Wilder, A. (2003). Mudanças no setor supermercadista e a formação de associações de pequenos supermercados. 189 f. (Dissertação de Mestrado). Escola Superior de Agricultura Luiz de Queiroz.

Xiong, J., Liu, Y., & Xie, X. (2011). Representação mental de incidentes de segurança alimentar: uma exploração. Acta Scientiarum Naturalium Universitatis Pekinensis 175 – 184.

Yasemin, A., Husevin, G., & Isil, S. (2013). University students' knowledge and practices of food safety. Anthropologist, 677-684

Ye, Y., Zhang, Q., Ruan, Z., Cao, Z., Xuan, Q., & Zeng, D. D. (2020). Effect of heterogeneous risk perception on information diffusion, behavior change, and disease transmission. Physical Review E, 102(4), 042314.

Yeung, R.M., & Morris, J. (2001) Food safety risk: Consumer perception and purchase behaviour. British Food Journal, 170-187.

Published

06/01/2023

How to Cite

COSTA , E. N. .; RODRIGUES, E. P. .; SILVEIRA , P. T. de S. . Risk perception and knowledge in hygiene by small and medium-sized supermarket customers in the Recôncavo Baiano region – BA. Research, Society and Development, [S. l.], v. 12, n. 1, p. e15512139668, 2023. DOI: 10.33448/rsd-v12i1.39668. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/39668. Acesso em: 3 feb. 2023.

Issue

Section

Agrarian and Biological Sciences