Knowledge, attitudes and practices of food safety in Maltese homes : a convenient sample study

Abstract

Foodborne diseases (FBDs) are on the rise. They pose challenges to Public Health as well as direct implications on hospital systems. Specifically, to the domestic setting, foodborne outbreaks (FBOs) in Malta have also been noted to increase. Research on the knowledge, attitudes and practices of food safety in Maltese homes was conducted way back in 2006 and thus, this calls for new research to be undertaken. In this dissertation, a quantitative descriptive research method was selected and a questionnaire was formulated to collect data. To obtain a confidence interval (CI) of 95%, a minimum of 384 participants over the age of 18 years were required. To target different participants of different demographics, the electronically was based (Google Forms) questionnaire was distributed on Facebook and for participants aged 65 and over, telephone/mobile calls were made to engage such an age group to become involved. Statistical analysis was performed through the use of SPSS (Statistical Package for the Social Sciences) and statistical significance between genders and/or socio-economic factors was determined by Pearson chi-squared test and Fisher’s exact test. 1,022 (52% males) people participated in this survey. 91.3% (n=934) of the participants cook at home of which 51% are females. Males are statistically less likely to cook, nonetheless males are more likely to cook at barbeques. Overall, males were statistically more likely to engage in malpractices and in risky behaviour such as; eating raw Maltese sausage, consume well water and carry, store food in normal shopping bags during barbeques than females. However, at times males were statistically more likely to be knowledgeable on food related matters such as: survival of microbes in fridges and freezers and temperature danger zone. For the most part higher education levels were associated with safer practices and knowledge. Nonetheless this was not always the case; example consumption of well-water, not changing kitchen sponges, consuming meat which is rare or medium cooked. With regards to age, those aged 18-24 and ≥75 were for the most part statistically more likely to engage in unsafe practices such as: thawing methods, washing of hands and to lack knowledge on the freezers’ operating temperature and the temperature danger zone. When compared to other countries the Maltese at times fare better while in others do not. As to the previous local study, improvement in handwashing, washing of cooking equipment/utensils, purchasing behaviour, storage of raw meat and operating temperatures of fridges and freezers was observed. Regression was noted in these areas: consumption of well water and rare or medium: beef, hamburgers and minced meat. Recommendations have been put forward with the aim of improving the consumer’s level of food safety. Particular emphasis on collaboration with various stakeholders was made to achieve this. Objectives of this study were reached, hence there is enough information to formulate health policies and campaigns to specifically target sub-groups within the Maltese population.