{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T09:47:54Z","timestamp":1775036874995,"version":"3.50.1"},"reference-count":33,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2021,5,26]],"date-time":"2021-05-26T00:00:00Z","timestamp":1621987200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Horizon 2020","award":["727580"],"award-info":[{"award-number":["727580"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Education Sciences"],"abstract":"<jats:p>Foodborne diseases are a global burden, are preventable, and young people are a key population for behaviour change as they gain autonomy. This study aimed to explore young people\u2019s needs across several European countries in relation to learning about and implementing food hygiene and food safety. Qualitative focus groups and interviews were conducted in rural and city regions across England, France, Hungary and Portugal. Data were collected to attain data saturation, transcribed, thematically analysed, and mapped to the Theoretical Domains Framework. Twenty-five out of 84 schools approached (29.8%) participated, with data collected from 156 11\u201318-year-old students. Students had good knowledge of personal hygiene but did not always follow hygiene rules due to forgetfulness, lack of facilities or lack of concern for consequences. Students had limited understanding of foodborne microbes, underestimated the risks and consequences of foodborne illness and perceived the \u201chome\u201d environment as the safest. Young people preferred interactive educational methods. Addressing gaps in young people\u2019s food safety knowledge is essential to improve their lack of concern towards foodborne illness and motivate them to follow food hygiene and safety behaviours consistently. Findings have been used to develop educational resources to address gaps in knowledge, skills, attitudes and beliefs.<\/jats:p>","DOI":"10.3390\/educsci11060261","type":"journal-article","created":{"date-parts":[[2021,5,26]],"date-time":"2021-05-26T10:30:32Z","timestamp":1622025032000},"page":"261","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Young People\u2019s Views on Food Hygiene and Food Safety: A Multicentre Qualitative Study"],"prefix":"10.3390","volume":"11","author":[{"given":"Rowshonara","family":"Syeda","sequence":"first","affiliation":[{"name":"Primary Care & Interventions Unit, Public Health England, Gloucester GL1 1DQ, UK"}]},{"given":"Pia","family":"Touboul Lundgren","sequence":"additional","affiliation":[{"name":"D\u00e9partement de Sant\u00e9 Publique, H\u00f4pital de l\u2019Archet 1, rte St Antoine de Ginesti\u00e8re, 06202 Nice, France"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3120-2820","authenticated-orcid":false,"given":"Gyula","family":"Kasza","sequence":"additional","affiliation":[{"name":"Department for Risk Prevention and Education, National Food Chain Safety Office, 1024 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4251-2261","authenticated-orcid":false,"given":"Monica","family":"Truninger","sequence":"additional","affiliation":[{"name":"Instituto de Ci\u00eancias Sociais, Universidade de Lisboa, Av. Prof An\u00edbal Bettencourt 9, 1600-189 Lisboa, Portugal"}]},{"given":"Carla","family":"Brown","sequence":"additional","affiliation":[{"name":"Primary Care & Interventions Unit, Public Health England, Gloucester GL1 1DQ, UK"}]},{"given":"Virginie","family":"Lacroix-Hugues","sequence":"additional","affiliation":[{"name":"D\u00e9partement de Sant\u00e9 Publique, H\u00f4pital de l\u2019Archet 1, rte St Antoine de Ginesti\u00e8re, 06202 Nice, France"}]},{"given":"Tekla","family":"Izs\u00f3","sequence":"additional","affiliation":[{"name":"Department for Risk Prevention and Education, National Food Chain Safety Office, 1024 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6296-5137","authenticated-orcid":false,"given":"Paula","family":"Teixeira","sequence":"additional","affiliation":[{"name":"CBQF-Centro de Biotecnologia e Qu\u00edmica Fina\u2013Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Charlotte","family":"Eley","sequence":"additional","affiliation":[{"name":"Primary Care & Interventions Unit, Public Health England, Gloucester GL1 1DQ, UK"}]},{"given":"No\u00e9mie","family":"Ferr\u00e9","sequence":"additional","affiliation":[{"name":"D\u00e9partement de Sant\u00e9 Publique, H\u00f4pital de l\u2019Archet 1, rte St Antoine de Ginesti\u00e8re, 06202 Nice, France"}]},{"given":"Atilla","family":"Kunszabo","sequence":"additional","affiliation":[{"name":"Department for Risk Prevention and Education, National Food Chain Safety Office, 1024 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4667-7060","authenticated-orcid":false,"given":"Cristina","family":"Nunes","sequence":"additional","affiliation":[{"name":"Instituto de Ci\u00eancias Sociais, Universidade de Lisboa, Av. Prof An\u00edbal Bettencourt 9, 1600-189 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6411-1023","authenticated-orcid":false,"given":"Catherine","family":"Hayes","sequence":"additional","affiliation":[{"name":"Primary Care & Interventions Unit, Public Health England, Gloucester GL1 1DQ, UK"}]},{"given":"Dimitra","family":"Gennimata","sequence":"additional","affiliation":[{"name":"Department of Public Health Policy, School of Public Health, University of West Attica, Campus 3, 196 Alexandras Avenue, 11521 Athens, Greece"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0280-0090","authenticated-orcid":false,"given":"D\u00e1vid","family":"Szakos","sequence":"additional","affiliation":[{"name":"Department for Risk Prevention and Education, National Food Chain Safety Office, 1024 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4969-5360","authenticated-orcid":false,"given":"Cliodna Ann Miriam","family":"McNulty","sequence":"additional","affiliation":[{"name":"Primary Care & Interventions Unit, Public Health England, Gloucester GL1 1DQ, UK"}]}],"member":"1968","published-online":{"date-parts":[[2021,5,26]]},"reference":[{"key":"ref_1","unstructured":"World Health Organization (2020, April 26). Estimating the Burden of Foodborne Diseases. Available online: https:\/\/www.who.int\/activities\/estimating-the-burden-of-foodborne-diseases."},{"key":"ref_2","unstructured":"World Health Organization (2020, April 26). Food Safety Campylobacter. Available online: https:\/\/www.who.int\/foodsafety\/areas_work\/foodborne-diseases\/campylobacter\/en\/."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.tifs.2018.08.001","article-title":"Antibiotic resistance in foodborne bacteria","volume":"84","author":"Manageiro","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1108\/00070701211219504","article-title":"Food safety knowledge, attitude and food handling practices of students","volume":"114","author":"Sanlier","year":"2012","journal-title":"Br. Food J."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1085","DOI":"10.1108\/BFJ-05-2019-0327","article-title":"Safe food refrigeration knowledge, attitudes, and practices of university students","volume":"122","author":"Obande","year":"2020","journal-title":"Br. Food J."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1108\/BFJ-03-2013-0060","article-title":"Food hygiene knowledge in adolescents and young adults","volume":"117","author":"Mullan","year":"2015","journal-title":"Br. Food J."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/S1499-4046(06)60136-X","article-title":"Food Safety Knowledge, Perceptions, and Behaviors among Middle School Students","volume":"36","author":"Haapala","year":"2004","journal-title":"J. Nutr. Educ. Behav."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"65","DOI":"10.5864\/d2017-018","article-title":"Over-confident and under-competent: Exploring the importance of food safety education specific to high school students","volume":"60","author":"Diplock","year":"2017","journal-title":"Environ. Health Rev."},{"key":"ref_9","unstructured":"(2021, April 01). e-Bug. Available online: https:\/\/www.e-bug.eu."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1186\/s12966-016-0446-y","article-title":"Learning cooking skills at different ages: A cross-sectional study","volume":"13","author":"Lavelle","year":"2016","journal-title":"Int. J. Behav. Nutr. Phys. Act."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.appet.2013.10.015","article-title":"Food safety knowledge, practices and beliefs of primary food preparers in families with young children. A mixed methods study","volume":"73","author":"Meysenburg","year":"2014","journal-title":"Appetite"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1177\/0017896908089390","article-title":"Food hygiene education in UK secondary schools: A nationwide survey of teachers\u2019 views","volume":"67","author":"Egan","year":"2008","journal-title":"Health Educ. J."},{"key":"ref_13","unstructured":"(2021, April 01). Safeconsume. Available online: https:\/\/safeconsume.eu."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1177\/1525822X05279903","article-title":"How Many Interviews Are Enough: An Experiment with Data Saturation and Variability","volume":"18","author":"Guest","year":"2006","journal-title":"Field Methods"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1186\/1748-5908-6-42","article-title":"The Behaviour Change Wheel: A new method for characterising and designing behaviour change interventions","volume":"2011. 6","author":"Michie","year":"2011","journal-title":"Implement. Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1186\/s13012-015-0242-0","article-title":"Making sense of implementation theories, models and frameworks","volume":"10","author":"Nilsen","year":"2015","journal-title":"Implement. Sci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1191\/1478088706qp063oa","article-title":"Using thematic analysis in psychology","volume":"3","author":"Braun","year":"2006","journal-title":"Qual. Res. Psychol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1177\/0017896910363313","article-title":"Food safety knowledge and behaviours of children (5\u20137 years)","volume":"69","author":"Eves","year":"2010","journal-title":"Health Educ. J."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"538","DOI":"10.1016\/j.foodcont.2008.08.006","article-title":"The knowledge and practice of food safety by young and adult consumers","volume":"20","author":"Sanlier","year":"2009","journal-title":"Food Control"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Kolanowski, W., Karaman, A.D., Yildiz Akgul, F., \u0141ugowska, K., and Trafialek, J. (2021). Food Safety When Eating Out-Perspectives of Young Adult Consumers in Poland and Turkey-A Pilot Study. Int. J. Environ. Res. Public Health, 18.","DOI":"10.3390\/ijerph18041884"},{"key":"ref_21","unstructured":"Centers for Disease Control and Prevention (2020, April 30). Multistate Outbreak of Shiga toxin-producing Escherichia coli O121 Infections Linked to Farm Rich Brand Frozen Food Products (Final Update), Available online: https:\/\/www.cdc.gov\/ecoli\/2013\/O121-03-13\/."},{"key":"ref_22","unstructured":"BBC News (2020, April 30). Listeria outbreak: Sandwiches Were \u2019Kept Warm in Ineffective Fridges\u2019. Available online: https:\/\/www.bbc.co.uk\/news\/uk-england-derbyshire-50293548."},{"key":"ref_23","first-page":"127","article-title":"Measuring self-efficacy of food safety in middle school populations","volume":"33","author":"Beavers","year":"2013","journal-title":"Food Prot. Trends"},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Ajzen, I. (1985). From Intentions to Actions: A Theory of Planned Behavior, Springer.","DOI":"10.1007\/978-3-642-69746-3_2"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.appet.2010.11.148","article-title":"Predicting intentions to adopt safe home food handling practices. Applying the theory of planned behavior","volume":"56","author":"Shapiro","year":"2011","journal-title":"Appetite"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"917","DOI":"10.4315\/0362-028X.JFP-17-441","article-title":"Observation of High School Students\u2019 Food Handling Behaviors: Do They Improve following a Food Safety Education Intervention?","volume":"81","author":"Diplock","year":"2018","journal-title":"J. Food Prot."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1016\/j.foodres.2014.09.027","article-title":"Building habit strength: A pilot intervention designed to improve food-safety behavior","volume":"66","author":"Mullan","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1016\/j.foodcont.2015.04.032","article-title":"Determinants of food hygiene knowledge among youths: A cross-sectional online study","volume":"59","author":"Low","year":"2016","journal-title":"Food Control"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Eley, C., Lundgren, P., Kasza, G., Truninger, M., Brown, C., Hugues, V.L., Izso, T., Teixeira, P., Syeda, R., and Ferre, N. (2021). Teaching young consumers in Europe: A multicentre qualitative needs assessment with educators on food hygiene and food safety. Perspect. Public Health.","DOI":"10.1177\/1757913920972739"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"502","DOI":"10.1177\/0146167211399102","article-title":"Breaking Habits with Implementation Intentions: A Test of Underlying Processes","volume":"37","author":"Adriaanse","year":"2011","journal-title":"Personal. Soc. Psychol. Bull."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Xiong, H., and Lv, S. (2021). Factors Affecting Social Media Users\u2019 Emotions Regarding Food Safety Issues: Content Analysis of a Debate among Chinese Weibo Users on Genetically Modified Food Security. Healthcare, 9.","DOI":"10.3390\/healthcare9020113"},{"key":"ref_32","unstructured":"British Nutrition Foundation (2020, May 22). Characteristics of Good Practice in Teaching Food and Nutrition Education in Secondary Schools. Available online: https:\/\/www.foodafactoflife.org.uk\/media\/5699\/characteristics-of-good-practice-full-guide.pdf."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1177\/001789699805700407","article-title":"Educational priorities in food technology: A national survey of teachers\u2019 views","volume":"57","author":"Eiser","year":"1998","journal-title":"Health Educ. J."}],"container-title":["Education Sciences"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2227-7102\/11\/6\/261\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T06:08:26Z","timestamp":1760162906000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2227-7102\/11\/6\/261"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,5,26]]},"references-count":33,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2021,6]]}},"alternative-id":["educsci11060261"],"URL":"https:\/\/doi.org\/10.3390\/educsci11060261","relation":{},"ISSN":["2227-7102"],"issn-type":[{"value":"2227-7102","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,5,26]]}}}