Consumer knowledge, attitudes, and behaviour regarding food safety - A perspective from Laos

Area of Science:

• Food Safety
• Consumer Behavior
• Public Health

Background:

• Limited primary data exists on food safety at the consumer level in Lao People's Democratic Republic.
• Foodborne infections pose a significant risk, necessitating improved risk communication strategies.

Purpose of the Study:

• To assess food safety knowledge, attitudes, and intentions among Lao consumers.
• To identify key factors influencing food safety behaviors.
• To inform the development of effective government risk communication programs.

Main Methods:

• A paper-based consumer survey collected quantitative data on food safety practices and household conditions.
• The extended Theory of Planned Behavior (TPB) model was employed.
• Partial Least Squares Structural Equation Modeling (PLS-SEM) analyzed factors affecting food safety behavior.

Main Results:

• Knowledge and Perceived Behavioral Control positively influenced specific food safety behaviors, like using separate chopping boards.
• A significant gap exists between intentions and behaviors (only 10% translation), attributed to a lack of hygienic environments.
• Consumers perceived a lack of sufficient knowledge, validated by objective tests.

Conclusions:

• Raising awareness and promoting food safety knowledge are essential.
• Interventions, including childhood food safety education, can improve practices.
• Enhanced consumer food safety benefits both public health and the food business sector.