Knowledge, Attitude and Practices among Lebanese Consumers towards the Risk Associated with the Consumption and Safety of Raw Meat

Abstract

A key contributor to foodborne illnesses is the high consumption of raw food, including raw meat. The present paper aims to explore knowledge, attitudes and practices related to raw meat among Lebanese consumers. A cross-sectional survey among consumers in Lebanon on the knowledge, attitude and practices (KAP) towards the risk associated with the consumption and safety of raw meat was carried out using structured questionnaire. Data were collected online from 577 consumers from all over Lebanon. The results showed poor levels of knowledge and practices, with only 44% of the participants had good food safety knowledge, and 30.7% had good practices. However, more than half of the participants 61.9% showed positive attitude towards food safety. Further, results revealed significant association between knowledge and attitude, attitude and practices, and knowledge and practices, meaning an increase in food safety education could translate into better practices. Significant association between the way participants rate their food safety knowledge, and their source of information was observed with the KAP levels. This study revealed positive attitudes of participants in Lebanon towards food safety and indicated important gaps in their practice and knowledge. Deliberate efforts to enhance the education of participants on food safety are warranted to reduce the risk of food poisoning in Lebanon.