From pathogen to practice: A multi-theoretical review of foodborne diseases and consumer behavior in Malaysia

Some of the notable foodborne disease (FBD) outbreaks caused by poor hygiene include those caused by Vibrio cholerae, Salmonella Typhi, Bacillus cereus and hepatitis A virus. Although consumers are generally knowledgeable about personal hygiene and food safety, there are vital areas that need improvement in regard to the proper reheating of food, thawing, temperature control and prevention of cross-contamination. As a result, the implementation of risk-reduction measures is either delayed or absent, which poses a threat of foodborne diseases. Behavioral theories such as the Health Belief Model and Protection Motivation Theory show that perceived barriers and self-efficacy significantly affect the intention to adopt safe food handling. Research shows that consumers’ food safety behaviors are mediated by demographic factors such as gender and education. There is a gap between the level of knowledge and behavior among consumers toward food safety, which calls for more studies to address the attitudes and practices of people. Food safety education at an early age and the use of a trusted certification program will further lower the cases of FBDs, thus improving public health in Malaysia.