Online Food Poisoning Educational Intervention: Can It Be an Effective Medium to Improve Consumer’s Knowledge, Attitude and Risk Perception on Food Poisoning Prevention?
Main Article Content
Abstract
Introduction: Food poisoning is a significant issue that has garnered attention in the realm of public health. Given the recent documentation of multiple outbreaks associated with food poisoning, it is imperative to prioritise the education surrounding this issue over other food and waterborne diseases. Materials and methods: The content for the food poisoning prevention educational module, 'See, Select, Tell', was developed through a comprehensive review of existing literature and careful analysis of relevant documents. The validation of both the face and content of the study was confirmed by experts in the field. The module was implemented using Google Classroom, an online platform for blended learning. The study aimed to assess the usability of the module through a pre- and post-experimental design to measure its effectiveness. Additionally, feedback from consumers was collected to evaluate the overall usefulness of the module. Results: The developed module elements were acceptable based on the experts’ validation (coefficient validity > 0.7). The module efficiency was tested, and there was a significant increase in knowledge scores in both the intervention and control group after 4 weeks’ intervention (t (29) = 9.95, p= <0.001, d = 1.82 and t (29) = 20.76, p = <0.001, d = 3.79 respectively). The attitude scores increased significantly from 57.47 (9.28) to 61.97 (10.0) in the intervention group after 4 weeks of module implementation (p= 0.019). Conclusion: The module could potentially serve as a valuable tool for health educators, enabling them to effectively educate and inspire the public to make informed decisions regarding healthy food choices and maintaining clean food preparation areas. This, in turn, has the potential to contribute to the prevention of food poisoning outbreaks in Malaysia.
Downloads
Article Details
References
Al-Sakkaf, A. Domestic food preparation practices: a review of the reasons for poor home hygiene practices. Health Promotion International. 2013; 30(3): 427–437. https://doi.org/10.1093/heapro/dat051
Ruby, G.E., U.F. Ungku Zainal Abidin, S. Lihan, N.N. Jambari and S. Radu. A cross sectional study on food safety knowledge among adult consumers. Food Control. 2019; 99: 98-105. https://doi.org/10.1016/J.FOODCONT.2018.12.045.
Wu, Y., X. Liu, Q. Chen,H. Liu, Y. Dai and Y. Zhou. Surveillance for food- borne disease outbreaks in China, 2003 to 2008. Food Control. 2018; 84: 382–388. https://doi.org/10.1016%2Fj.foodcont.2017.08.010
Zanin, L. M., da Cunha, D. T., de Rosso, V. V., Capriles, V. D. and Stedefeldt, E. Knowledge, attitudes and practices of food handlers in food safety: An integrative review. Food Research International. 2017; 100 (April): 53–62. https://doi.org/10.1016/j.foodres.2017.07.042
The Star. "49 food poisoning cases at two schools under investigation, says Penang exco rep". 2021.. Available at: https://www.thestar.com.my/news/nation/2023/11/02/49-food-poisoning-cases-at-two-schools-under-investigation-says-penang-exco-rep (Accessed on: 14th February 2024).
Soon, J.M., I.R. Abdul Wahab, R.H. Hamdan and M.H. Jamaludin. Structural equation modelling of food safety knowledge, attitude and practices among consumers in Malaysia. 2020. PLoS ONE. https://doi.org/10.1371/journal.pone.02358707.
Bamgboje-Ayodele, A., Ellis, L., & Turner, P. Supporting ‘Good Habits’ through User-Led Design of Food Safety Applications – Findings from a Survey of Red Meat Consumers. [online]. Available at: https://arxiv.org/abs/1606.00886. 2015. (Accessed on: 6th February 2021).
Ruby, G.E., Ungku Fatimah, U.Z.A., S. Lihan, N.N. Jambari and S. Radu. A cross sectional study on food safety knowledge among adult consumers. Food Control. 2019a; 99: 98-105. http://dx.doi.org/10.1016/j.foodcont.2018.12.045
Ruby, G.E., Ungku Fatimah, U.Z.A., S. Lihan, N.N. Jambari, and S.Radu. Predicting intention on safe food handling among adult consumer: a cross sectional study in Sibu district, Malaysia. Food Control. 2019b; 106. http://dx.doi.org/10.1016/j.foodcont.2019.06.022
Mihalache, O.A., Dumitrascu, L., Nicolau, A.I. and Borda D. Food safety knowledge, food shopping attitude and safety kitchen practices among Romanian consumers: a structural modeling approach. Food Control. 2021; 120: 107545. https://doi.org/10.1016/j.foodcont.2020.107545
Wahida, S., Wan Zawiah, W.Z., Mohd Nizam, L. and Wan Zawiah, W.A. A review on incidences of foodborne diseases and interventions for a better national food safety system in Malaysia. Malaysian Applied Biology. 2017; 46(3): 1-7. ISSN : 0126-8643.
Chidziwisano, K., Slekiene, J., Mosler, H.J. and Morse, T. Improving complementary food hygiene behaviors using the risk, attitude, norms, ability, and self-regulation approach in rural Malawi. American Journal of Tropical Medicine Hygiene. 2020; 102 : 1104–1115. https://doi.org/10.4269/ajtmh.19-0528
Omari, R., G.K. Frempong and W. Arthur. Public perceptions and worry about food safety hazards and risks in Ghana, Food Control. 2018; 93: 76–82. DOI: 10.1016/j.foodcont.2018.05.026
Siegrist, M. and Su¨tterlin, B. Human and nature-caused hazards: The affect heuristic causes biased decisions. Risk Analysis. 2014; 34: 1482–1494. https://doi.org/10.1111/risa.12179
Tiozzo, B., Pinto, A., Mascarello, G., Mantovani, C. and Ravarotto, L. Which food safety information sources doItalian consumers prefer? Suggestions for the development of effective risk communication. Journal of Risk Research. 2018; 1 - 15. http://dx.doi.org/10.1080/13669877.2018.1440414
Bearth, A., Cousin, M. E., and Siegrist, M. Poultry consumers’ behavior, risk perception and knowledge related to campylobacteriosis and domestic food safety. Food Control. 2014; 44: 166–176. https://doi.org/10.1016/j.foodcont.2014.03.055
Abdul Mutalib, N.A., Syafinaz, A.N., Sakai, K. and Shirai, Y. An overview of foodborne illness and food safety in Malaysia. International Food Research Journal. 2015; 22(3): 896- 901.
Lagerkvist, C.J., Okello, J. and Karanja, N.Consumers’ evaluation of volition, control, anticipated regret, and perceived food health risk. Evidence from a field experiment in a traditional vegetable market in Kenya. Food Control. 2015; 47 :359–368. https://doi.org/10.1016/j.foodcont.2014.07.026.
Chalak, A., Diab. M., Kassem, II. and Abiad, M.G. Qualitative and quantitative cues in consumers’ valuation of food safety: Evidence from Lebanon. Journal of Food Safety. 2019; 39: 1–10. https://doi.org/10.1111/jfs.12632
Bass, S.B., Brajuha, J., Kelly, P.J., D'Avanzo, P., Lambertini, E., Nordhagen, S. and Monterrosa, E.C.Changing behavior, attitudes, and beliefs about food safety: a scoping review of interventions across the world and implications for empowering consumers. Foodborne Pathogens and Disease. 2022; 19(1) : 19 - 30. https://doi.org/10.1089/fpd.2021.0056
Nardi, V.A.M., Teixera, R., Ladeira, W.J. and Santini, F.dO. A meta - analytic review food safety risk perception. Food Control. 2020; 112: 107089. https://doi.org/10.1016/j.foodcont.2020.107089
Albert, C.M. and Stevenson, C.D. Development of reality - based multimedia case study teaching method and its effect on students' planned food safety behaviors. Journal of Food Science Education. 2017; 16(1): 10 - 18. https://doi.org/10.1111/1541-4329.12095
Young, I., Waddell, L.A., Wilhelm, B.J. and Greig, J. A systematic review and meta-regression of single group, pre-post studies evaluating food safety education and training interventions for food handlers. Food Research International. 2020; 128: 108711. https://doi.org/10.1016/j.foodres.2019.108711
Spurlock, D.R. The single-group, pre- and posttest design in nursing education research: it’s time to move on. Journal of Nursing Education.2018; 57(2): 69–71. https://doi.org/10.3928/01484834-20180123-02
Milano, M. and Ullius, D. Designing powerful training, The Sequential-Iterative Model. 1998. Jossey-Bass/Pfeiffer. A Wiley Company: San Francisco.
Zaharah, H. Pembinaan Modul Kandungan Kurikulum Pendidikan Akhlak Institusi Perguruan‟ (KPAIP) Bagi Pembelajaran Guru Pelatih Pendidikan Islam Di Institusi Perguruan. 2008. PhD thesis, Bangi: Universiti Kebangsaan Malaysia.
Sidek, M.N. and Jamaludin A. Pembinaan Modul: Bagaimana membina modul latihan dan modul akademik. 2005. UPM Press: Serdang.
Adler, M., and Ziglio, E. Gazing into the oracle: the Delphi method and its application to social policy and public health.1996. Jessica Kingsley Publishers: London.
Piaw, C.Y. Kaedah dan statistik penyelidikan. 2014. 3rd ed. Mc-Grawhill education Asia.
Chan,Y.H. Randomised Controlled Trials (RCTs) - Sample size: The magic number? Singapore Medical Journal. 2003, 44 (4) : 172 - 174. PMID : 12952027.
Talaei, M., K. Holakouie-Naieni, A. Rahimi Foroushani and H. Masoumi Asl. Knowledge, Attitude and Practice of People about Foodborne Outbreak in Isfahan City, Iran, Journal of Food Safety and Hygiene. 2015, 1(2): 39-45. eISSN: 2476-3241.
Mamot, M., N.A. Mohamed, R. Awang Hamat, M.D. Mohd Rani, M. Osman, Z. Sekawi and N.A. Mohd Zulkefli. Reliability and validity of knowledge, attitudes, practice and perception (KAP2) questionnaire on food poisoning and its prevention among consumers in Bangi and Kajang, Malaysia. International Food Research Journal. 2021; 28(6):1204 -1215. http://dx.doi.org/10.47836/ifrj.28.6.12
Cohen, J. Statistical Power Analysis for the Behavioral Science. In Statistical Power Anaylsis for the Behavioral Sciences. 1988; Routledge.
Clark, J., Crandall, P. and Reynolds, J. Exploring the influence of food safety climate indicators on handwashing practices of restaurant food handlers. International Journal of Hospitality Management. 2019; 77: 187–194. https://doi.org/10.1016/j.ijhm.2018.06.029
Biran, A., Schmidt, W.P., Varadharajan, K.S., Rajaraman, D., Kumar, R., Greenland, K., Gopalan, B., Aunger, R. and Curtis, V. Effect of a behavior-change intervention on handwashing with soap in India (SuperAmma): a cluster-randomised trial. Lancet Global Health. 2014; 2 : e145–e154. https://doi.org/10.1016/s2214-109x(13)70160-8
Gautam, O. P., Schmidt, W. P., Cairncross, S., Cavill, S., Curtis, V. Trial novel intervention to improve multiple food hygiene behaviors in Nepal. American Journal of Tropical Medicine and Hygiene. 2017; 96 (6) : 1415 - 1426. https://doi.org/10.4269/ajtmh.16-0526
Diplock, K.J., Dubin, J. A., Leatherdale, S. T., Hammond, D., Jones-Bitton, A. and Majowicz, S.E. Observation of high school students' food handling behaviors: Do they improve following a food safety education intervention? Journal of Food Protection. 2018; 81 (6) : 917 - 925. https://doi.org/10.4315/0362-028X.JFP-17-441
Roy, A., Francis, S.L., Shaw, A. and Rajagopal, L. Promoting food safety awareness for older adults by using online education modules. Journal of Extension. 2016; 54 (1) : 1 - 8.
Chan, W.L., Hassan, W.M.W. and Boo, H.C. The product - related failures in restaurants. Procedia - Social and Behavioral Sciences. 2014;144 : 223 - 228. http://dx.doi.org/10.1016/j.sbspro.2014.07.314
Lamine, H., Ouanouche, E., Soulaymani, A. and Khadmaoui, A.Food poisoning care - seeking behavior - cases of students from City of Mohammedia in Morocco - prospective study.2020. [online]. Available at: https://www.researchsquare.com/article/rs-101287/v1 (Accessed on: 2nd February 2022).
Al - Mohaithef, M. Determinants of healthcare utilisation for foodborne illness among students in Saudi Arabia: a cross - sectional study. Environmental Health Insights. 2021; 15 : 1 - 6. https://doi.org/10.1177%2F11786302211050761
Yeung, H. F., Bruhn, C., Blackburn, M., Ganthavorn, C., Martin, A. and Mendoza, C. Evaluation of in - person and on - online food safety education programmes for community volunteers. Food Control. 2019; 99: 34 - 39. http://dx.doi.org/10.1016/j.foodcont.2018.12.021
Archila-Godínez, J. C., Chen, H., Klinestiver, L., Rosa, L., Barrett, T., Henley, S.C. and Feng, Y. An Evaluation of a Virtual Food Safety Programme for Low-Income Families: Applying the Theory of Planned Behavior. Foods. 2022; 11(3) : 1 - 19. https://doi.org/10.3390/foods11030355
Kuo, S-C. and Weng, Y-M. Food safety knowledge, attitude, and practice among elementary schoolchildren in southern Taiwan. Food Control. 2021; 122: 107818. http://dx.doi.org/10.1016/j.foodcont.2020.107818
Slovic, P., Peters, E., Finucane, M.L. and MacGregor D.G. Affect, risk, and decision Making. Health Psychology. 2005; 24: S35–S40. http://dx.doi.org/10.1037/0278-6133.24.4.S35
Nauta, M.J., Fischer, A.R., Van Asselt, E.D., De Jong, A.E., Frewer, L.J. and de Jonge, R. Food safety in the domestic environment: the effect of consumer risk information on human disease risks. Risk Analysis. 2008; 28:179–192. https://doi.org/10.1111/j.1539-6924.2008.01012.x