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- Marklinder, Ingela, et al.
(author)
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Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
- 2020
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In: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 113
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Journal article (peer-reviewed)abstract
- International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices. The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden. A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media and e-mail. Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78% were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was "Family and friends" (45%). Just 21.1% reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported "Family and friends" to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at secondary school/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour. Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.
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| 2. |
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| 3. |
- Ehn Börjesson, Stina-Mina, et al.
(author)
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Arbetslivsanknuten examination för att stärka studenternas First Year Experience – tre exempel
- 2022
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In: Högskolepedagogisk debatt. - : Kristianstad University Press. - 2000-9216. ; 2022:2, s. 7-21
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Journal article (other academic/artistic)abstract
- På Högskolan Kristianstad är det en viktig målsättning att utbildningarna ska utmana och stödja studenternas utveckling som individer och professionella, med kunskaper och färdigheter som är eftertraktade på framtida arbetsmarknader (Högskolan Kristianstad, 2020). Som en följd blir samverkan med det omgivande samhället och arbetslivsanknytning centralt. Arbetslivsanknytning har inte bara möjlighet att skapa samhällsrelevanta utbildningar utan också lärandeeffekter genom att fungera som en brygga mellan teori och praktik och hjälpa studenten att förstå hur teori kan ha bäring på reella exempel (Berg, Fors och Willim, 2018). Genom att få syn på hur den kunskap och de färdigheter man utvecklar i utbildningen kan komma till nytta upplever studenten relevans och meningsfullhet, vilket i sin tur kan väcka motivation och engagemang (Vermount och Donche, 2017). Studier har visat att det är av stor vikt att studenter tidigt i utbildningen känner motivation, engagemang och tillhörighet, där First Year Experience (FYE) har introducerats som ett begrepp (Landgren, 2016). Detta kan skapas på flera olika sätt, bland annat genom att tydligt visa på utbildningens framtida relevans. Detta Best Practice ger exempel på hur man tidigt i utbildningen kan låta studenterna lära känna sitt utbildningsområde och skapa en förståelse för programmet och det efterföljande arbetslivet, i syfte att skapa motivation och engagemang samt bidra till lärande.
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| 4. |
- Ehn Börjesson, Stina-Mina, et al.
(author)
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Food and Sustainability : A Survey Study on Knowledge and Beliefs
- 2024
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Conference paper (peer-reviewed)abstract
- Introduction: Food production contributes to 25% of global greenhouse gas emissions, with 8-10% attributed to unconsumed food. Further, diet choices impact greenhouse gases and climate. Around 17% of available food is needlessly discarded, occurring throughout the entire value chain. Approximately 10% of food waste in EU is estimated to be linked to surpassing expiration date and may be explained by consumers’ disposal of edible food, that often relates to perceived lack of freshness. Objective: The project aims to increase understanding of consumers' knowledge, behavior, and attitudes regarding food sustainability by mapping the underlying reasons why consumers discard food. Method & design A web-based questionnaire with 39 questions gathered data on knowledge and perceptions of food sustainability. The questions covered climate, environment, food safety, nutrition, and food-related behavior, utilizing a 7-point Likert scale. Results The study involved 109 participants aged 20 to 90, categorized into three age groups: 20–34 (GI), 35–59 (GII), and 60–90 (GIII). Respondents classified their diet and reported important factors underlying their dietary and food choices. Taste preferences, (p < 0.001) was the most frequently reported factor across all age groups. Economics was more important to younger respondents (GI))(p < 0.01). For food choice, taste preferences, (p < 0.001), and health was the most frequently reported factors across all age groups. Economics was more important to the younger respondents, GI (p<0.001), whereas locally produced- (p<0.05) and unprocessed food (p<0.001) was more important to the older respondents, GIII. Food past its best-before date was believed to be unsafe by 23% of the respondents. The oldest group (GIII) was more convinced about the safety of expired food compared to the youngest group (GI) (p < 0.007). Organic farming (72%) and local production (84%) were reported as more environmentally friendly than conventionally produced alternatives. Young respondents (GI)agreed more (p < 0.006) to the environmental friendliness of locally obtained food, however, the respondents did not believe the nutritional value to be higher in these products. Homemade food was perceived as more nutritious. Conclusions The respondents show overall knowledge and concern about food and environmental issues. They express concern about the impact of climate change from food. There is a certain level of concern about nutritional aspects, while food safety as a general aspect does not seem to be a major worry. Taste was the most important parameter for all age groups in influencing diet as well as in the choice of food. The younger group (GI) set itself apart from the other two groups, particularly in terms of economic aspects and, to some extent, knowledge about food safety matters.
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| 5. |
- Ehn Börjesson, Stina-Mina, 1964-
(author)
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Perspectives on urban wastewater as a source of microbial pollution
- 2020
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Doctoral thesis (other academic/artistic)abstract
- Wastewater treatment plants are important links for dissemination of intestinal bacteria into surface waters. In this study, twelve mallards were exposed to treated wastewater for a period of 55 days. Faecal samples were collected and analysed for Enterococcus spp. and C. jejuni. In general, the mallard and wastewater enterococci isolates belonged to different phenotypes, although some strains were identical. Phenotypical characteristics of C. jejuni, including antibiotic resistance, and genetical (PFGE and MLST) patterns were compared. All STs have previously been found in both humans and wild birds. The phenotypical expression of resistance against ampicillin and cefazolin, and ability to assimilate malate and succinate, changed during the mallards exposure to wastewater. Edible clams were collected in Maputo Bay during both the dry and rainy seasons, and number of viable counts of V. parahaemolyticus peaked during the rainy season. A high percentage showed haemolytic capacity but did not carry the standard set of virulence genes. The persistence of E. faecium and E. faecalis strains in sterilized treated wastewater at 10°C and 20°C was evaluated, including if ciprofloxacin had any effect. We could conclude that E. faecalis had a lower DC10 (92 and 43 days) than E. faecium (333 and 68 days) at 10°C and 20°C, respectively. Most of the strains were unaffected of ciprofloxacin was, but there were exceptions. All strains remained culturable the whole studied period (108 days).
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| 6. |
- Ehn Börjesson, Stina-Mina
(author)
-
Perspectives on urban wastewater as a source of microbial pollution
- 2020
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Doctoral thesis (other academic/artistic)abstract
- Wastewater treatment plants are important links for dissemination of intestinal bacteria into surface waters. In this study, twelve mallards were exposed to treated wastewater for a period of 55 days. Faecal samples were collected and analysed for Enterococcus spp. and C. jejuni. In general, the mallard and wastewater enterococci isolates belonged to different phenotypes, although some strains were identical. Phenotypical characteristics of C. jejuni, including antibiotic resistance, and genetical (PFGE and MLST) patterns were compared. All STs have previously been found in both humans and wild birds. The phenotypical expression of resistance against ampicillin and cefazolin, and ability to assimilate malate and succinate, changed during the mallards exposure to wastewater. Edible clams were collected in Maputo Bay during both the dry and rainy seasons, and number of viable counts of V. parahaemolyticus peaked during the rainy season. A high percentage showed haemolytic capacity but did not carry the standard set of virulence genes. The persistence of E. faecium and E. faecalis strains in sterilized treated wastewater at 10°C and 20°C was evaluated, including if ciprofloxacin had any effect. We could conclude that E. faecalis had a lower DC10 (92 and 43 days) than E. faecium (333 and 68 days) at 10°C and 20°C, respectively. Most of the strains were unaffected of ciprofloxacin was, but there were exceptions. All strains remained culturable the whole studied period (108 days).
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| 7. |
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| 8. |
- Marklinder, Ingela, 1959-, et al.
(author)
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A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students
- 2022
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In: Foods. - : MDPI. - 2304-8158. ; 11:11
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Journal article (peer-reviewed)abstract
- Traditionally, food safety knowledge has been seen as a factor in improving food safety behaviour. However, the relationship between knowledge and behavior is complex. The aim of the present study was to investigate self-reported data from 408 university students regarding food safety background, knowledge, attitudes, and behaviour using Structural Equation Model (SEM) to examine the influence of different factors on food safety behaviour. The SEM was applied to four factors derived from the data: Background, Knowledge, Attitude and Behaviour. The novelty of this current investigation is the inclusion of the Background factor (genus; experience of cooking and handling different food items; experience of a food safety education course; the foremost sources of food safety knowledge). The factors were constructed from variables with sufficient factor loadings and set up in a predetermined structure confirmed to be valid in previous studies. The results, demonstrated as regression coefficients between factors, confirm that the Background factor strongly influenced Knowledge (0.842). The Knowledge factor, in turn, strongly affected Attitude (0.605), while it did not directly affect Behaviour (0.301) in the same way as Attitude. Attitude had a stronger influence on Behaviour (0.438) than Knowledge. Thus, the Attitude factor seemed to play a mediating role between Knowledge and Behaviour. This indicates that students ' attitudes towards the importance of food safety may have an impact on their food safety behavior, which should have implications for the development of food safety education. This warrants further investigation and practical development.
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| 9. |
- Marklinder, Ingela, et al.
(author)
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Attitudes Related to Food Safety Behavior Among Students in Sweden
- 2021
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In: IAFP:s European Symposium on food safety. Virtual meeting 27-28 April 2021.. ; , s. 65-
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Conference paper (peer-reviewed)abstract
- Introduction: It has earlir been shown through an online questionnaire performed on 606 students from 24 different Swedish universities that the foremost sources of food safety knowledge were family and friends. However, more than a third of the students had experienced food safety education which was shown to provide knowledge and promoted more optimal food safety behavior.Purpose: Self-reported food safety attitudes, knowledge and behaviour among university students in Sweden were investigated through multivariate path analysis in order to identify factors' influence on behavior.Methods: A nationwide web-based questionnaire targeting university students in Sweden was distributed through social media, email and various university contacts. A structural equation model was applied on statistics from the questionnaire. Four factors: Background, Knowledge, Attitude and Behavior were derived from the data. The factors, built up from variables with sufficient factor loadings were set up in a predetermined structure. The structure was based on whether background affects knowledge and whether knowledge affects behavior and attitude, and whether attitude affects behavior. The structure has been confirmed valid in previous studies done.Results: The factor loadings were ranging from -1 to 1 where the closer to 1 indicates a stronger loading. Background affected knowledge (0.841). Attitude has a stronger influence on the Behavior (0.457) than Knowledge (0.278). However, Knowledge has directly a strong effect on Attitude (0.606). Out of 606 respiondents, 408 answers were deemed usable for the analysis. More than half of the variables have sufficient loadings to their respective factors to be included. The goodness-of-fit indices, indicated that the model had a good fit to the data, and this including hypothesis testing with a significance of < 0.005.Significance: It can be confirmed that background such as attending a food safety education strongly influenced knowledge. Knowledge in turns strongly affects attitudes but it does not directly affect bahavior. Thus, attitudes seemed to have a mediating role between food safety knowledge and behavior.
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| 10. |
- Marklinder, Ingela, 1959-, et al.
(author)
-
Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
- 2020
-
In: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 113
-
Journal article (peer-reviewed)abstract
- International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices.The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden.A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media and e-mail.Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78% were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was "Family and friends" (45%). Just 21.1% reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported "Family and friends" to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at secondary school/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour. Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.
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