20.500.12556/RUL-177195 Slovenian consumer food safety study knowledge, attitudes, and practices from shopping to preparation based on questionnaire analysis Foodborne diseases remain a persistent public health problem. Most foodborne outbreaks in Europe occur in consumers’ homes, highlighting that improvements in consumer food safety are needed and that consumers have an important role in maintaining food safety. A better understanding of consumer food safety knowledge, attitudes, and food handling practices is required to prepare effective interventions. The aim of this study was to evaluate consumer food safety knowledge, attitudes, and food handling practices in Slovenia as well as the interrelationships between knowledge, attitudes, and practices. Adult consumers in Slovenia (n = 1621) participated in a validated online questionnaire. The questionnaire included demographic characteristics and explored the aspects of knowledge, attitudes, and practices on the following topics: food related habits, food shopping and transportation, food refrigeration, food labeling, and food preparation. Data were analyzed using descriptive statistics and structural equation modeling (SEM). Overall, participants demonstrated good levels of knowledge, attitudes, and practice. However, some of the areas that require improvement include use of cooling bags, measuring and knowing the correct refrigerator temperature and not washing raw meat and poultry. SEM analysis revealed that knowledge affects attitudes and, in most cases, both knowledge and attitudes affect practices. Enhanced communication strategies targeting consumers are needed to reduce the risk of foodborne illnesses. Educational campaigns need to focus on all three aspects: knowledge, attitudes, and practices. Building a culture of consumer food safety is essential because consumer food safety truly is everyone’s business. food safety food safety culture food safety knowledge food safety attitudes food safety practices food labeling use by date refrigerator storage temperature questionnaire structural equation modeling true false true Angleški jezik Ni določen Članek v reviji 2025-12-17 12:25:37 2025-12-17 12:25:37 2025-12-28 04:14:23 0000-00-00 00:00:00 2025 0 0 32 str. iss. 24, art. 4215 Vol. 14 2025 0000-00-00 Zaloznikova Objavljeno apc 0000-00-00 0000-00-00 2025-01-01 614.31 2304-8158 10.3390/foods14244215 261850371 foods-14-04215-v3.pdf foods-14-04215-v3.pdf 1 796EEF3BD328D2A81760F7C8FF34F7DA 47dbb215431ca27c9d897dc117cad9b5f5e34a3da3eb26efdb2662b999f8f448 d7210f5c-db3a-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=224101 https://www.mdpi.com/2304-8158/14/24/4215 1 abfc6fbd-db3a-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=224099 Zdravstvena fakulteta 0 0 0