Unveiling food safety perceptions: a study on consumer behavior and trust in Malaysia
Main Article Content
Keywords
Subjective norms; Risk perception; Food safety practices; Theory of planned behavior
Abstract
Food safety is a critical public health issue in Malaysia, where concerns have been raised by recent high-profile incidents. This study evaluates Malaysian consumers’ knowledge, attitudes, and practices concerning food safety and examines the influence of social norms and trust in food safety governance. A cross-sectional survey of 1,416 Malaysian consumers was conducted using a structured online questionnaire, which assessed consumer knowledge, risk perception, preventive measures, and trust in food safety governance. Findings revealed substantial knowledge gaps among Malaysian consumers, particularly regarding food additives, contamination, and safe handling practices. While basic hygiene practices were generally followed, moderate concern existed about genetically modified foods and food irradiation, reflecting consumer skepticism toward these technologies. Social norms significantly influenced food safety behaviors, and trust in expert opinions and certification labels proved crucial in shaping practices. These findings highlight the need for targeted educational interventions to address knowledge gaps, enhance consumer confidence in food safety, and emphasize the importance of leveraging social norms and expert opinions in public health campaigns to improve food safety behaviors. The study provides valuable insights for policymakers and public health authorities in refining food safety communication strategies and regulatory frameworks in Malaysia.
References
Abdul-Mutalib, N.A., Syafinaz, A.N., Sakai, K., & Shirai, Y. (2015). An overview of foodborne illness and food safety in Malaysia. International Food Research Journal, 22(3), 896-901.
Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/10.1016/0749-5978(91)90020-T
Ajzen, I. (2020). The theory of planned behavior: Frequently asked questions. Human Behavior and Emerging Technologies, 2(4), 314–324. https://doi.org/10.1002/hbe2.195
Bashir, I. M. (2013). Consumer perceptions of genetically modified food in Klang Valley, Malaysia (Unpublished master's thesis). Universiti Putra Malaysia, Selangor, Malaysia.
Bredahl, L. (2001). Determinants of consumer attitudes and purchase intentions with regard to genetically modified food – Results of a cross-national survey. Journal of Consumer Policy, 24(1), 23–61. https://doi.org/10.1023/A:1010950406128
Boccia, F., Covino, D., & Sarnacchiaro, P. (2018). Genetically modified food versus knowledge and fear: A noumenic approach for consumer behaviour. Food Research International, 111, 682–688. https://doi.org/10.1016/j.foodres.2018.06.013
Boccia, F., Alvino, L., & Covino, D. (2023). This is not my jam: An Italian choice experiment on the influence of typical product attributes on consumers’ willingness to pay. Nutrition & Food Science, 54(1), 13–32. https://doi.org/10.1108/NFS-04-2023-0076
Castell-Perez, M. E., & Moreira, R. G. (2020). Irradiation and consumers acceptance. In Innovative food processing technologies (Vol. 1, pp. 122–135). https://doi.org/10.1016/B978-0-12-815781-7.00015-9
Caputo, V., Nayga Jr., R. M., & Scarpa, R. (2013). Food miles or carbon emissions? Exploring labelling preference for food transport with a stated choice study. Australian Journal of Agricultural and Resource Economics, 57(4), 465–482.
Chaudhary, M. A., Lim, V.-C., Sahimin, N., Faller, E. M., Regmi, P., Aryal, N., & Azman, A. S. (2023). Assessing the knowledge of, attitudes towards, and practices in, food safety among migrant workers in Klang Valley, Malaysia. Travel Medicine and Infectious Diseases, 54, 102620. https://doi.org/10.1016/j.tmaid.2023.102620
Chung, A., & Rimal, R. N. (2016). Social norms: A review. Review of Communication Research, 4, 1–29. https://doi.org/10.12840/issn.2255-4165.2016.04.01.008
Cook, B., Leite, J. C., Rayner, M., Stoffel, S., van Rijn, E., & Wollgast, J. (2023). Consumer interaction with sustainability labelling on food products: A narrative literature review. Nutrients, 15(17), 3837. https://doi.org/10.3390/nu15173837
Daniel, W. W. (1999). Biostatistics: A foundation for analysis in the health sciences (7th ed.). John Wiley & Sons.
Department of Statistics Malaysia (DOSM). (2020). Report on the key findings population and housing census of Malaysia. https://www.dosm.gov.my/v1/index.php?r=column/pdfPrev&id=akliVWdIa2g3Y2VubTVSMkxmYXp1UT09
D’Souza, C., Apaolaza, V., Hartmann, P., Brouwer, A. R., & Nguyen, N. (2021). Consumer acceptance of irradiated food and information disclosure – A retail imperative. Journal of Retailing and Consumer Services, 63, 102699. https://doi.org/10.1016/j.jretconser.2021.102699
Ersoy, B., Aksan, E., & Özeren, A. (2008). The effect of thawing methods on the quality of eels (Anguilla anguilla). Food Chemistry, 111(2), 377–380. https://doi.org/10.1016/j.foodchem.2008.03.081
Evans, G., de Challemaison, B., & Cox, D. N. (2010). Consumers’ ratings of the natural and unnatural quality. Appetite, 54(3), 557–563. https://doi.org/10.1016/j.appet.2010.02.014
Frewer, L. J., Howard, C., & Shepherd, R. (1997). Public concerns in the United Kingdom about general and specific applications of genetic engineering: Risk, benefit, and ethics. Science, Technology & Human Values, 22(1), 98–124. https://doi.org/10.1177/s016224399702200105
Grunert, K. G. (2005). Food quality and safety: Consumer perception and demand. European Review of Agricultural Economics, 32(3), 369–391. https://doi.org/10.1093/eurrag/jbi011
Jadhav, H. B., & Choudhary, P. (2024). Emerging technologies for the processing of food to ensure higher food safety with enhanced food quality: A review. Discover Food, 4, 20. https://doi.org/10.1007/s44187-024-00089-5
Islam, M. R., Prince, M., Lokman, S. M., Marzan, L. W., & Alam, S. (2022). Misconception of consumers and retailers regarding fungal spoilage of onion and prevalence of fungi in rotten onion. Bioresearch Communications, 8(1), 1068–1076. https://doi.org/10.3329/brc.v8i1.57046
Jaspreet, K. B., Surjit, S., & Priyanka, K. (2018). How to design and validate a questionnaire: A guide. Current Clinical Pharmacology, 13(3), 210–215. https://doi.org/10.2174/1574884713666180807151328
Javadian, S. R., Rezaei, M., Soltani, M., Kazemian, M., & Pourgholam, R. (2013). Effects of thawing methods on chemical, biochemical, and microbial quality of frozen whole rainbow trout (Oncorhynchus mykiss). Journal of Aquatic Food Product Technology, 22(2), 168–177. https://doi.org/10.1080/10498850.2011.636865
Lee, J., Pelto, G. H., & Nordhagen, S. (2022). Beliefs, values, and sociocultural patterns related to food safety in low- and middle-income countries: A synthesis of the descriptive ethnographic literature. Appetite, 178, 106265. https://doi.org/10.1016/j.appet.2022.106265
Lim, E., Lee, J., Kim, J.-S., & Koo, O. (2017). Isolation of indigenous bacteria from a cafeteria kitchen and their biofilm formation and disinfectant susceptibility. LWT - Food Science and Technology, 77, 376–382. https://doi.org/10.1016/j.lwt.2016.11.060
Martuza, V. R. (1977). Applying norm-referenced and criterion-referenced measurement in education. Allyn and Bacon Publishers.
Moss, M. O. (2008). Fungi, quality and safety issues in fresh fruits and vegetables. Journal of Applied Microbiology, 104(5), 1239–1243. https://doi.org/10.1111/j.1365-2672.2007.03705.x
Niewiadomska, K., Kosicka-Gębska, M., Gębski, J., Jeżewska-Zychowicz, M., & Sułek, M. (2021). Perception of the health threats related to the consumption of wild animal meat—is eating game risky? Foods, 10(7), 1544. https://doi.org/10.3390/foods10071544
Navaneethan, Y., & Effarizah, M. E. (2021). Prevalence, toxigenic profiles, multidrug resistance, and biofilm formation of Bacillus cereus isolated from ready-to-eat cooked rice in Penang, Malaysia. Food Control, 121, 107553. https://doi.org/10.1016/j.foodcont.2020.107553
Roccato, A., Uyttendaele, M., Cibin, V., Barrucci, F., Cappa, V., & Zavagnin, P. (2015). Effects of domestic storage and thawing practices on Salmonella in poultry-based meat preparations. Journal of Food Protection, 78(12), 2117–2125. https://doi.org/10.4315/0362-028X.JFP-15-048
Rupprecht, C. D. D., Fujiyoshi, L., McGreevy, S. R., & Tayasu, I. (2020). Trust me? Consumer trust in expert information on food product labels. Food and Chemical Toxicology, 137, 111170. https://doi.org/10.1016/j.fct.2020.111170
Russo, G. M., Tomei, P. A., de Campos Serra, B. P., & Mello, S. F. (2021). Differences in the use of 5- or 7-point Likert scale: An application in food safety culture. Organizational Cultures, 21(2), 1–17. https://doi.org/10.18848/2327-8013/CGP/v21i02/1-17
Sekoai, P. T., Feng, S., Zhou, W., Ngan, W. Y., Pu, Y., Yao, Y., Pan, J., & Habimana, O. (2020). Insights into the microbiological safety of wooden cutting boards used for meat processing in Hong Kong’s wet markets: A focus on food-contact surfaces, cross-contamination, and the efficacy of traditional hygiene practices. Microorganisms, 8(4), 579. https://doi.org/10.3390/microorganisms8040579
Shaharudin, M. R., Wan Mansor, S., & Elias, S. J. (2011). Food quality attributes among Malaysia's fast food customers. International Business and Management, 2(1), 198–208. http://dx.doi.org/10.3968/j.ibm.1923842820110201.015
Slovic, P. (1987). Perception of risk. Science, 236(4799), 280–285. https://doi.org/10.1126/science.356350
Soon, J. M., Singh, H., & Baines, R. (2011). Foodborne diseases in Malaysia: A review. Food Control, 22(6), 823–830. https://doi.org/10.1016/j.foodcont.2010.12.011
Soon, J. M., Vanany, I., Abdul Wahab, I. R., Hamdan, R. H., & Jamaludin, M. H. (2021). Food safety and evaluation of intention to practice safe eating out measures during COVID-19: Cross-sectional study in Indonesia and Malaysia. Food Control, 125, 107920. https://doi.org/10.1016/j.foodcont.2021.107920
Sousa, V. D., & Rojjanasrirat, W. (2011). Translation, adaptation and validation of instruments or scales for use in cross-cultural health care research: A clear and user-friendly guideline. Journal of Evaluation in Clinical Practice, 17(2), 268–274. https://doi.org/10.1111/j.1365-2753.2010.01434.x
Theriault, J. E., Young, L., & Barrett, L. F. (2021). The sense of should: A biologically-based framework for modeling social pressure. Physics of Life Reviews, 36, 100–136. https://doi.org/10.1016/j.plrev.2020.01.004
Tucker, M., Whaley, S. R., & Sharp, J. S. (2006). Consumer perceptions of food-related risks. International Journal of Food Science & Technology, 41(2), 135–146. https://doi.org/10.1111/j.1365-2621.2005.01010.x
Tomazic, T. J., Katz, B. M., & Harris, C. K. (2002). Is that strawberry safe to eat? Consumer attitudes about food safety. In R. C. Wimberly, C. K. Harris, J. J. Molnar, & T. J. Tomazic (Eds.), The social risks of agriculture (pp. 57–74). Praeger Westport Connecticut USA.
Tonkin, E., Wilson, A. M., Coveney, J., Webb, T., & Meyer, S. B. (2015). Trust in and through labelling – A systematic review and critique. British Food Journal, 117(1), 318–338. https://doi.org/10.1108/BFJ-07-2014-0244
United Nations. (2015). Transforming our world: The 2030 agenda for sustainable development. https://sustainabledevelopment.un.org/post2015/transformingourworld/publication
van Leeuwen, S. P. J., Verschoor, A. M., van der Fels-Klerx, H. J., van de Schans, M. G. M., & Berendsen, B. J. A. (2024). A novel approach to identify critical knowledge gaps for food safety in circular food systems. NPJ Science of Food, 8(1), 34. https://doi.org/10.1038/s41538-024-00265-y
Verbeke, W. (2005). Agriculture and the food industry in the information age. European Review of Agricultural Economics, 32(3), 347-368. https://doi.org/10.1093/eurrag/jbi017
Wan Nawawi, W.N.F. Ramoo, V., Chong, M.C., Zaini, N. H., Chui, P.L., & Abdul Mulud, Z. (2022). The food safety knowledge, attitude and practice of Malaysian food truck vendors during the Covid-19 pandemic. Healthcare, 10(6), 998. https//doi.org/10.3390/healthcare10060998
World Health Organization (WHO). (2025). Foodborne diseases estimates. Retrieved from https://www.who.int/data/gho/data/themes/who-estimates-of-the-global-burden-of-foodborne-diseases. Accessed February 19 2025
World Health Organization (WHO). (2020). Hand hygiene for all global initiative. World Health Organization. Retrieved from https://www.who.int/initiatives/hand-hygiene-for-all-global-initiative. Accessed June 15 2024.
Zhang, J., Wu, H-C., Chen, L., & Su, Y. (2022). Effect on social media use on food safety risk perception through risk characteristics: Exploring a moderated mediation model among people with different levels of science literacy. Frontiers in Psychology, 13, 963863. https://doi.org/10.3389/fpsyg.2022.963863
Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/10.1016/0749-5978(91)90020-T
Ajzen, I. (2020). The theory of planned behavior: Frequently asked questions. Human Behavior and Emerging Technologies, 2(4), 314–324. https://doi.org/10.1002/hbe2.195
Bashir, I. M. (2013). Consumer perceptions of genetically modified food in Klang Valley, Malaysia (Unpublished master's thesis). Universiti Putra Malaysia, Selangor, Malaysia.
Bredahl, L. (2001). Determinants of consumer attitudes and purchase intentions with regard to genetically modified food – Results of a cross-national survey. Journal of Consumer Policy, 24(1), 23–61. https://doi.org/10.1023/A:1010950406128
Boccia, F., Covino, D., & Sarnacchiaro, P. (2018). Genetically modified food versus knowledge and fear: A noumenic approach for consumer behaviour. Food Research International, 111, 682–688. https://doi.org/10.1016/j.foodres.2018.06.013
Boccia, F., Alvino, L., & Covino, D. (2023). This is not my jam: An Italian choice experiment on the influence of typical product attributes on consumers’ willingness to pay. Nutrition & Food Science, 54(1), 13–32. https://doi.org/10.1108/NFS-04-2023-0076
Castell-Perez, M. E., & Moreira, R. G. (2020). Irradiation and consumers acceptance. In Innovative food processing technologies (Vol. 1, pp. 122–135). https://doi.org/10.1016/B978-0-12-815781-7.00015-9
Caputo, V., Nayga Jr., R. M., & Scarpa, R. (2013). Food miles or carbon emissions? Exploring labelling preference for food transport with a stated choice study. Australian Journal of Agricultural and Resource Economics, 57(4), 465–482.
Chaudhary, M. A., Lim, V.-C., Sahimin, N., Faller, E. M., Regmi, P., Aryal, N., & Azman, A. S. (2023). Assessing the knowledge of, attitudes towards, and practices in, food safety among migrant workers in Klang Valley, Malaysia. Travel Medicine and Infectious Diseases, 54, 102620. https://doi.org/10.1016/j.tmaid.2023.102620
Chung, A., & Rimal, R. N. (2016). Social norms: A review. Review of Communication Research, 4, 1–29. https://doi.org/10.12840/issn.2255-4165.2016.04.01.008
Cook, B., Leite, J. C., Rayner, M., Stoffel, S., van Rijn, E., & Wollgast, J. (2023). Consumer interaction with sustainability labelling on food products: A narrative literature review. Nutrients, 15(17), 3837. https://doi.org/10.3390/nu15173837
Daniel, W. W. (1999). Biostatistics: A foundation for analysis in the health sciences (7th ed.). John Wiley & Sons.
Department of Statistics Malaysia (DOSM). (2020). Report on the key findings population and housing census of Malaysia. https://www.dosm.gov.my/v1/index.php?r=column/pdfPrev&id=akliVWdIa2g3Y2VubTVSMkxmYXp1UT09
D’Souza, C., Apaolaza, V., Hartmann, P., Brouwer, A. R., & Nguyen, N. (2021). Consumer acceptance of irradiated food and information disclosure – A retail imperative. Journal of Retailing and Consumer Services, 63, 102699. https://doi.org/10.1016/j.jretconser.2021.102699
Ersoy, B., Aksan, E., & Özeren, A. (2008). The effect of thawing methods on the quality of eels (Anguilla anguilla). Food Chemistry, 111(2), 377–380. https://doi.org/10.1016/j.foodchem.2008.03.081
Evans, G., de Challemaison, B., & Cox, D. N. (2010). Consumers’ ratings of the natural and unnatural quality. Appetite, 54(3), 557–563. https://doi.org/10.1016/j.appet.2010.02.014
Frewer, L. J., Howard, C., & Shepherd, R. (1997). Public concerns in the United Kingdom about general and specific applications of genetic engineering: Risk, benefit, and ethics. Science, Technology & Human Values, 22(1), 98–124. https://doi.org/10.1177/s016224399702200105
Grunert, K. G. (2005). Food quality and safety: Consumer perception and demand. European Review of Agricultural Economics, 32(3), 369–391. https://doi.org/10.1093/eurrag/jbi011
Jadhav, H. B., & Choudhary, P. (2024). Emerging technologies for the processing of food to ensure higher food safety with enhanced food quality: A review. Discover Food, 4, 20. https://doi.org/10.1007/s44187-024-00089-5
Islam, M. R., Prince, M., Lokman, S. M., Marzan, L. W., & Alam, S. (2022). Misconception of consumers and retailers regarding fungal spoilage of onion and prevalence of fungi in rotten onion. Bioresearch Communications, 8(1), 1068–1076. https://doi.org/10.3329/brc.v8i1.57046
Jaspreet, K. B., Surjit, S., & Priyanka, K. (2018). How to design and validate a questionnaire: A guide. Current Clinical Pharmacology, 13(3), 210–215. https://doi.org/10.2174/1574884713666180807151328
Javadian, S. R., Rezaei, M., Soltani, M., Kazemian, M., & Pourgholam, R. (2013). Effects of thawing methods on chemical, biochemical, and microbial quality of frozen whole rainbow trout (Oncorhynchus mykiss). Journal of Aquatic Food Product Technology, 22(2), 168–177. https://doi.org/10.1080/10498850.2011.636865
Lee, J., Pelto, G. H., & Nordhagen, S. (2022). Beliefs, values, and sociocultural patterns related to food safety in low- and middle-income countries: A synthesis of the descriptive ethnographic literature. Appetite, 178, 106265. https://doi.org/10.1016/j.appet.2022.106265
Lim, E., Lee, J., Kim, J.-S., & Koo, O. (2017). Isolation of indigenous bacteria from a cafeteria kitchen and their biofilm formation and disinfectant susceptibility. LWT - Food Science and Technology, 77, 376–382. https://doi.org/10.1016/j.lwt.2016.11.060
Martuza, V. R. (1977). Applying norm-referenced and criterion-referenced measurement in education. Allyn and Bacon Publishers.
Moss, M. O. (2008). Fungi, quality and safety issues in fresh fruits and vegetables. Journal of Applied Microbiology, 104(5), 1239–1243. https://doi.org/10.1111/j.1365-2672.2007.03705.x
Niewiadomska, K., Kosicka-Gębska, M., Gębski, J., Jeżewska-Zychowicz, M., & Sułek, M. (2021). Perception of the health threats related to the consumption of wild animal meat—is eating game risky? Foods, 10(7), 1544. https://doi.org/10.3390/foods10071544
Navaneethan, Y., & Effarizah, M. E. (2021). Prevalence, toxigenic profiles, multidrug resistance, and biofilm formation of Bacillus cereus isolated from ready-to-eat cooked rice in Penang, Malaysia. Food Control, 121, 107553. https://doi.org/10.1016/j.foodcont.2020.107553
Roccato, A., Uyttendaele, M., Cibin, V., Barrucci, F., Cappa, V., & Zavagnin, P. (2015). Effects of domestic storage and thawing practices on Salmonella in poultry-based meat preparations. Journal of Food Protection, 78(12), 2117–2125. https://doi.org/10.4315/0362-028X.JFP-15-048
Rupprecht, C. D. D., Fujiyoshi, L., McGreevy, S. R., & Tayasu, I. (2020). Trust me? Consumer trust in expert information on food product labels. Food and Chemical Toxicology, 137, 111170. https://doi.org/10.1016/j.fct.2020.111170
Russo, G. M., Tomei, P. A., de Campos Serra, B. P., & Mello, S. F. (2021). Differences in the use of 5- or 7-point Likert scale: An application in food safety culture. Organizational Cultures, 21(2), 1–17. https://doi.org/10.18848/2327-8013/CGP/v21i02/1-17
Sekoai, P. T., Feng, S., Zhou, W., Ngan, W. Y., Pu, Y., Yao, Y., Pan, J., & Habimana, O. (2020). Insights into the microbiological safety of wooden cutting boards used for meat processing in Hong Kong’s wet markets: A focus on food-contact surfaces, cross-contamination, and the efficacy of traditional hygiene practices. Microorganisms, 8(4), 579. https://doi.org/10.3390/microorganisms8040579
Shaharudin, M. R., Wan Mansor, S., & Elias, S. J. (2011). Food quality attributes among Malaysia's fast food customers. International Business and Management, 2(1), 198–208. http://dx.doi.org/10.3968/j.ibm.1923842820110201.015
Slovic, P. (1987). Perception of risk. Science, 236(4799), 280–285. https://doi.org/10.1126/science.356350
Soon, J. M., Singh, H., & Baines, R. (2011). Foodborne diseases in Malaysia: A review. Food Control, 22(6), 823–830. https://doi.org/10.1016/j.foodcont.2010.12.011
Soon, J. M., Vanany, I., Abdul Wahab, I. R., Hamdan, R. H., & Jamaludin, M. H. (2021). Food safety and evaluation of intention to practice safe eating out measures during COVID-19: Cross-sectional study in Indonesia and Malaysia. Food Control, 125, 107920. https://doi.org/10.1016/j.foodcont.2021.107920
Sousa, V. D., & Rojjanasrirat, W. (2011). Translation, adaptation and validation of instruments or scales for use in cross-cultural health care research: A clear and user-friendly guideline. Journal of Evaluation in Clinical Practice, 17(2), 268–274. https://doi.org/10.1111/j.1365-2753.2010.01434.x
Theriault, J. E., Young, L., & Barrett, L. F. (2021). The sense of should: A biologically-based framework for modeling social pressure. Physics of Life Reviews, 36, 100–136. https://doi.org/10.1016/j.plrev.2020.01.004
Tucker, M., Whaley, S. R., & Sharp, J. S. (2006). Consumer perceptions of food-related risks. International Journal of Food Science & Technology, 41(2), 135–146. https://doi.org/10.1111/j.1365-2621.2005.01010.x
Tomazic, T. J., Katz, B. M., & Harris, C. K. (2002). Is that strawberry safe to eat? Consumer attitudes about food safety. In R. C. Wimberly, C. K. Harris, J. J. Molnar, & T. J. Tomazic (Eds.), The social risks of agriculture (pp. 57–74). Praeger Westport Connecticut USA.
Tonkin, E., Wilson, A. M., Coveney, J., Webb, T., & Meyer, S. B. (2015). Trust in and through labelling – A systematic review and critique. British Food Journal, 117(1), 318–338. https://doi.org/10.1108/BFJ-07-2014-0244
United Nations. (2015). Transforming our world: The 2030 agenda for sustainable development. https://sustainabledevelopment.un.org/post2015/transformingourworld/publication
van Leeuwen, S. P. J., Verschoor, A. M., van der Fels-Klerx, H. J., van de Schans, M. G. M., & Berendsen, B. J. A. (2024). A novel approach to identify critical knowledge gaps for food safety in circular food systems. NPJ Science of Food, 8(1), 34. https://doi.org/10.1038/s41538-024-00265-y
Verbeke, W. (2005). Agriculture and the food industry in the information age. European Review of Agricultural Economics, 32(3), 347-368. https://doi.org/10.1093/eurrag/jbi017
Wan Nawawi, W.N.F. Ramoo, V., Chong, M.C., Zaini, N. H., Chui, P.L., & Abdul Mulud, Z. (2022). The food safety knowledge, attitude and practice of Malaysian food truck vendors during the Covid-19 pandemic. Healthcare, 10(6), 998. https//doi.org/10.3390/healthcare10060998
World Health Organization (WHO). (2025). Foodborne diseases estimates. Retrieved from https://www.who.int/data/gho/data/themes/who-estimates-of-the-global-burden-of-foodborne-diseases. Accessed February 19 2025
World Health Organization (WHO). (2020). Hand hygiene for all global initiative. World Health Organization. Retrieved from https://www.who.int/initiatives/hand-hygiene-for-all-global-initiative. Accessed June 15 2024.
Zhang, J., Wu, H-C., Chen, L., & Su, Y. (2022). Effect on social media use on food safety risk perception through risk characteristics: Exploring a moderated mediation model among people with different levels of science literacy. Frontiers in Psychology, 13, 963863. https://doi.org/10.3389/fpsyg.2022.963863
Article Sidebar
Published
Jul 15, 2025
Article Details
Section
Original Article
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
