Food safety knowledge, attitudes, and practices among vegetable handlers in Bangladesh
2025
Begum, Ismat | Alam, Muhammad | Shankar, Bhavani | Mastura, Tamanna | Cooper, Gregory | Rich, Karl | Parikh, Panam | Ratna, Nazmun | Kadiyala, Suneetha
This study delves into the Knowledge, Attitudes, and Practices of vegetable handlers in Jashore Sadar, Bangladesh, specifically focusing on the crucial significance of food safety across the entire farm‐to‐fork process. Integrating quantitative and qualitative data provides a multifaceted depiction of this pivotal component within the food supply chain. Ten focus group discussions were conducted, and in total, 50 vegetable handlers were interviewed separately. In the survey, there were 17 questions on food safety knowledge, 16 on food safety attitudes, and 17 on food safety‐related practices followed by vegetable handlers. We found that while approximately 60% of handlers had good knowledge about food safety, only about one‐quarter of the interviewed vegetable handlers had good attitudes and practices toward food safety. The attitudes and practices of individuals involved in handling vegetables demonstrate a complex range of variations shaped by factors such as educational background, prior experience, and availability of food safety training. Concerns regarding the rising expenses linked to adherence to food safety regulations and a perceived lack of accountability among those involved were also noted. The interviewed wholesaler group reported that approximately BDT 100–150 (USD 0.91–1.37¹)/maund¹ was incurred in maintaining proper safety practices, while the interviewed retailer group said costs would increase by BDT 20–40 (USD 0.18–0.36)/maund if they followed proper handling practices. It is important to note that vegetable handlers recognize the favorable economic consequences of implementing appropriate food safety measures. This study highlights the significance of implementing focused educational and policy interventions to address knowledge disparities and encourage the adoption of food safety procedures among individuals involved in handling vegetables.
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