Table 2 Responses of food safety...

Table 2

Responses of food safety knowledge of adult consumers in Bangladesh

Questions	Pre-pandemic (%)			Post-pandemic (%)
	Yes	No	Do not know	Yes	No	Do not know
Personal hygiene
Handwashing before and after cooking reduces the risk of food contamination	44.3	43.5	12.1	99.0	0.6	0.4
20 s duration is enough for handwashing	6.2	46.1	47.7	30.6	23.1	46.3
It is necessary to wash hands after touching your body parts	8.9	39.0	52.1	27.6	20.5	51.9
Cross-contamination
Uncovered abrasion or cuts can cause cross contamination of food	42.3	12.7	44.9	44.5	10.7	44.7
It is necessary to wash the knife that has been used to cut raw meat with soap and water before using it again	77.9	10.5	11.5	85.9	2.6	11.5
Storing raw and cooked food together can cause food contamination	47.5	4.2	48.3	47.9	3.8	48.3
Safe storage
Leftover food smelling good is not safe to eat	30.4	45.3	24.3	30.6	45.1	24.3
It is ideal not to keep leftover food in the fridge for more than 2 days	48.1	27.0	24.9	49.1	26.2	24.7
Storing leftover food on the table or kitchen shelf is not good	44.7	29.0	26.2	44.9	28.8	26.2
Foodborne disease
Abdominal pain, diarrhoea, vomiting and nausea are foodborne illnesses symptoms	99.2	0.2	0.6	99.2	0.2	0.6
Headache is a symptom of foodborne illnesses	13.3	25.8	60.8	13.5	25.8	60.6
Children, pregnant women and older people are more at risk of foodborne illnesses	53.7	6.6	39.8	53.3	6.6	40.2
Abortion in pregnant women be induced by foodborne disease	7.4	11.7	80.9	7.4	11.5	81.1
Poached egg, raw milk and soft cheese are not good for pregnancy	19.7	47.3	33.0	19.3	47.7	33.0
Microorganisms can be found on skin, nose and mouth of healthy handlers	39.0	11.5	49.5	39.0	11.3	49.7
Hepatitis A virus, E. coli, Salmonella and Staphylococcus are food borne pathogen	11.1	4.4	84.5	10.9	4.8	84.3
Inadequate cooking of raw food (meat, chicken and vegetable) can cause outbreak of foodborne illness	83.5	1.2	15.3	83.7	1.0	15.3
Temperature control
−18 degree C or below is the optimal temperature for freezing food	22.1	4.2	73.8	22.3	3.8	74.0
1–5 degree C is the refrigerator operating temperature	36.6	1.8	61.6	36.6	1.4	62.0
Bacteria that cause food poisoning multiply rapidly at a temperature of 37 °C	11.5	5.2	83.3	12.3	5.0	82.7
Bacterial growth does not accelerate at a temperature of 75 °C	11.9	6.2	81.9	11.1	7.4	81.5

Questions	Pre-pandemic (%)			Post-pandemic (%)
	Yes	No	Do not know	Yes	No	Do not know
Personal hygiene
Handwashing before and after cooking reduces the risk of food contamination	44.3	43.5	12.1	99.0	0.6	0.4
20 s duration is enough for handwashing	6.2	46.1	47.7	30.6	23.1	46.3
It is necessary to wash hands after touching your body parts	8.9	39.0	52.1	27.6	20.5	51.9
Cross-contamination
Uncovered abrasion or cuts can cause cross contamination of food	42.3	12.7	44.9	44.5	10.7	44.7
It is necessary to wash the knife that has been used to cut raw meat with soap and water before using it again	77.9	10.5	11.5	85.9	2.6	11.5
Storing raw and cooked food together can cause food contamination	47.5	4.2	48.3	47.9	3.8	48.3
Safe storage
Leftover food smelling good is not safe to eat	30.4	45.3	24.3	30.6	45.1	24.3
It is ideal not to keep leftover food in the fridge for more than 2 days	48.1	27.0	24.9	49.1	26.2	24.7
Storing leftover food on the table or kitchen shelf is not good	44.7	29.0	26.2	44.9	28.8	26.2
Foodborne disease
Abdominal pain, diarrhoea, vomiting and nausea are foodborne illnesses symptoms	99.2	0.2	0.6	99.2	0.2	0.6
Headache is a symptom of foodborne illnesses	13.3	25.8	60.8	13.5	25.8	60.6
Children, pregnant women and older people are more at risk of foodborne illnesses	53.7	6.6	39.8	53.3	6.6	40.2
Abortion in pregnant women be induced by foodborne disease	7.4	11.7	80.9	7.4	11.5	81.1
Poached egg, raw milk and soft cheese are not good for pregnancy	19.7	47.3	33.0	19.3	47.7	33.0
Microorganisms can be found on skin, nose and mouth of healthy handlers	39.0	11.5	49.5	39.0	11.3	49.7
Hepatitis A virus, E. coli, Salmonella and Staphylococcus are food borne pathogen	11.1	4.4	84.5	10.9	4.8	84.3
Inadequate cooking of raw food (meat, chicken and vegetable) can cause outbreak of foodborne illness	83.5	1.2	15.3	83.7	1.0	15.3
Temperature control
−18 degree C or below is the optimal temperature for freezing food	22.1	4.2	73.8	22.3	3.8	74.0
1–5 degree C is the refrigerator operating temperature	36.6	1.8	61.6	36.6	1.4	62.0
Bacteria that cause food poisoning multiply rapidly at a temperature of 37 °C	11.5	5.2	83.3	12.3	5.0	82.7
Bacterial growth does not accelerate at a temperature of 75 °C	11.9	6.2	81.9	11.1	7.4	81.5

Source(s): Authors’ own work

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