Consumers' Knowledge, Attitudes, and Practices towards Fresh Produce Safety in Lebanon

Abstract

Within Lebanese cuisine, the incorporation of raw food, including fresh fruits and vegetables, is considered integral. However, raw fresh produce poses a public health concern, especially in a country such as Lebanon, which has been influenced by financial, medical, and pollution crises. Therefore, this study represents an attempt to evaluate the knowledge, attitudes, and practices (KAPs) of the Lebanese population towards fresh produce safety and its associated risks, as well as to determine the socio-demographic factors associated with the corresponding KAP parameters. The study was conducted via an online survey that targeted consumers (n=577) aged at least 18 years residing in Lebanon and collected information on socio-demographic characteristics, knowledge, attitudes, and practices toward fresh produce safety and risks. The results showed an appropriate level of knowledge (51.8%), positive attitudes (93.1%), and good practices (75.2%). However, the study revealed some gaps in the knowledge and practices when handling fresh produce at several stages. The multiple logistic regression model reflected that female or those who got their food safety information from the university had a significantly better knowledge level compared to their counterparts (males or those getting food safety information from social media resources, respectively). Similarly, there was a positive significant association between the university as a source of information and having a positive attitude. On the other hand, participants with no source of food safety information, who had higher monthly income, or who completed primary education had bad practices dealing with fresh produce. Finally, the findings highlighted a significant association between the attitudes and practices level only (OR= 3.013, p < 0.05), suggesting that risk perception is a key in determining good practices. However, no significant association was shown between the knowledge and practices level, thereby indicating that good knowledge doesn’t always reflect good food safety practices. In conclusion, public and private sectors need to join efforts to tailor effective educational programs in order to curb the threatening consequences of foodborne illnesses associated with fresh produce consumption in Lebanon.