Predictive Models of Consumer Flour-Handling Behaviors and Recall Awareness.

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of food protection Pub Date : 2025-03-11 DOI:10.1016/j.jfp.2025.100480
Zachary Berglund, Han Chen, Samuel Biano Jacundino, Robert Scharff, Yaohua Feng
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Abstract

In recent years, many recalls have been linked to flour and flour-based products. However, many consumers remain unaware of these recalls and continue to perform risky flour-handling behaviors. Food recalls are an essential tool for manufacturers, distributors, and government agencies to inform consumers about foods that may cause health issues, which has the potential to change consumers' food safety behaviors. In this study, researchers constructed model-ensembles to predict and identify the top predicting factors for consumers' flour recall awareness and their safe flour-handling behaviors. Researchers also tested the impact of the volume of flour recalls within a consumer's state of residence on their recall awareness and flour-handling behaviors. Findings indicate that consumers who perceive a higher likelihood of flour recall, aged between 18 and 24, and who pay attention to the lot number, are more likely to be aware of flour recalls. Consumers who perceive the risks of eating raw dough or batter, believe raw chicken poses a microbial risk, and are younger, are more likely to have an increased flour-handling behavior score. However, the volume of recalls in a consumer's state of residence was found to have a low predictive ability for consumers' flour recall awareness and safe flour-handling behaviors. This is the first study utilizing predictive modeling to investigate the critical factors affecting consumers' flour recall awareness and handling behaviors. The findings emphasize the importance of risk perceptions in shaping consumers' behaviors and provide implications for policymakers, food safety experts, and educators in tailoring communication strategies to enhance consumers' risk perceptions and thereby reduce their likelihood of contracting foodborne illnesses due to improper flour-handling behaviors.

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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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