快餐胜过安全食品?对布基纳法索瓦加杜古采用 COM-B 模式对街头小贩进行食品安全培训的定性评估。

IF 2.9 3区 综合性期刊 Q1 MULTIDISCIPLINARY SCIENCES PLoS ONE Pub Date : 2024-11-21 eCollection Date: 2024-01-01 DOI:10.1371/journal.pone.0313635
Dónya S Madjdian, Vera Dankwah Badu, Guy Ilboudo, Valerie R Lallogo, Michel Dione, Marcel van Asseldonk, Theodore J D Knight-Jones, Emely de Vet
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引用次数: 0

摘要

在中低收入国家的城市非正规市场上销售的即食食品的安全问题是一项紧迫的公共卫生挑战,如果我们要建立健康的食品体系,就必须解决这一问题。本定性研究以行为改变的能力、机会和动机模型(COM-B)为指导,旨在探讨街头小贩对参与食品安全能力建设干预措施的看法,干预措施包括培训和提供食品安全设备。该干预措施旨在改善布基纳法索瓦加杜古非正规市场即食鸡肉摊贩的食品安全行为。共有 24 名在街头餐馆销售即食鸡肉的商贩参加了培训后的半结构式访谈,访谈的重点是商贩在食品安全能力、机会、动机和行为方面的变化故事。按照 COM-B 的组成部分对数据进行了专题分析。供应商指出,他们在心理(即知识、意识、自我效能感、观念)和物质能力(即设备的可用性和适用性)以及动机(责任感、声誉、客户满意度、利润、消费者需求)方面都有所改善。此外,培训和设备提供、对员工或邻近网点的溢出效应以及社会支持被视为关键的社会和物质机遇,而市场基础设施、法规、财政资源、生活成本和网点文化等结构性挑战则是实施经验教训的物质障碍。本研究深入探讨了通过培训和提供设备让商贩参与改善食品安全行为的影响。商贩认知能力和积极性的提高有助于改善食品安全行为,而环境障碍则阻碍了食品安全行为的认知采纳。
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Fast food over safe food? A qualitative evaluation of a food safety training intervention for street vendors applying the COM-B model in Ouagadougou, Burkina Faso.

The safety of ready-to-eat food sold in urban informal markets in low and middle-income countries is a pressing public health challenge, that needs to be addressed if we are to establish healthy food systems. Guided by the Capability, Opportunity, and Motivation model for Behavior change (COM-B), this qualitative study aimed to explore perceptions of street vendors on their participation in a food safety capacity building intervention, consisting of training and provision of food safety equipment. The intervention aimed to improve food safety behavior of vendors of ready-to-eat chicken in informal markets in Ouagadougou, Burkina Faso. A total of 24 vendors selling ready-to-eat chicken at street restaurants participated in semi-structured interviews after training, which focused on vendors' stories of change related to food safety capabilities, opportunities, motivation, and behaviors. Data were thematically analyzed following COM-B components. Vendors noted improvements in psychological (i.e., knowledge, awareness, self-efficacy, perceptions) and physical capabilities (i.e., equipment useability and applicability), and motivations (perceived responsibility, reputation, client satisfaction, profits, consumer demand). Moreover, training and provision of equipment, spill-over effects to employees or neighboring outlets, and social support were perceived as key social and physical opportunities, while structural challenges such as market infrastructure, regulations, financial resources, cost of living, and outlet culture were physical barriers to implement lessons learnt. This study provides insights into the impact of engaging vendors in improving food safety behavior through training and equipment provision. Improvements in vendors' perceived capabilities and motivation contributed to improved food safety behavior, while contextual barriers hindered the perceived adoption of food safety behaviors.

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来源期刊
PLoS ONE
PLoS ONE 生物-生物学
CiteScore
6.20
自引率
5.40%
发文量
14242
审稿时长
3.7 months
期刊介绍: PLOS ONE is an international, peer-reviewed, open-access, online publication. PLOS ONE welcomes reports on primary research from any scientific discipline. It provides: * Open-access—freely accessible online, authors retain copyright * Fast publication times * Peer review by expert, practicing researchers * Post-publication tools to indicate quality and impact * Community-based dialogue on articles * Worldwide media coverage
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