Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic

Lin Luo,1– 4,&ast; Jie Ni,5,&ast; Mengyun Zhou,6,&ast; Chunyi Wang,5 Wen Wen,5 Jingjie Jiang,5 Yongran Cheng,7 Xingwei Zhang,5 Mingwei Wang,5 Wenjun Wang1 1Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, People’s Republic of China; 2Hangzhou Ruolin Hospital Management Co. Ltd, Hangzhou, 310007, People’s Republic of China; 3Hangzhou Kaihong Technology Co., Ltd, Hangzhou, 310059, People’s Republic of China; 4Gege Medical Technology (Shanghai) Co., Ltd, Shanghai, 200082, People’s Republic of China; 5Hangzhou Institute of Cardiovascular Diseases, Affiliated Hospital of Hangzhou Normal University, Hangzhou, 310015, People’s Republic of China; 6Department of Molecular & Cellular Physiology, Shinshu University School of Medicine, Nagano, 3900803, Japan; 7School of Public Health, Hangzhou Medical College, Hangzhou, 311300, People’s Republic of China&ast;These authors contributed equally to this workCorrespondence: Mingwei Wang; Wenjun Wang Email wmw990556163.com; wwjun9999@jxau.edu.cnPurpose: To compare food safety knowledge, attitudes, and self-reported practices among medical staff in China before, during, and after the COVID-19 pandemic.Patients and Methods: The questionnaire was anonymous. All respondents were Chinese medical personnel. A Chi-square contingency table was used to compare the knowledge and attitudes of Chinese medical staff before, during and after COVID-19. R statistical software (v4.0.0) was used for analysis.Results: A total of 1431 valid responses (57.3% from female respondents) were included in our analysis. Medical professionals were geographically distributed as follows: eastern China, 55.5%; central China, 19.7%; western China, 24.1%; Hong Kong, Macau, or Taiwan, 0.05%. Medical professionals reported that they paid greater attention to food safety after the COVID-19 pandemic compared with before the epidemic. Self-reported knowledge of and attitudes toward food safety among medical staff were significantly different before, during, and after the COVID-19 pandemic (both P< 0.001).Conclusion: After the COVID-19 pandemic, medical professionals paid increasing attention to food safety, which is a clinically important change. Because medical professionals can influence public understanding of food safety, their increased attention to this subject may enable them to promote food safety knowledge more actively in their work. This may in turn promote a better understanding of food safety and protect the health of the general public.Keywords: food safety, medical staff, COVID-19, questionnaire Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Luo L [verfasserIn] Ni J [verfasserIn] Zhou M [verfasserIn] Wang C [verfasserIn] Wen W [verfasserIn] Jiang J [verfasserIn] Cheng Y [verfasserIn] Zhang X [verfasserIn] Wang M [verfasserIn] Wang W [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	food safety medical staff covid-19

Übergeordnetes Werk:	In: Risk Management and Healthcare Policy - Dove Medical Press, 2009, (2021), Seite 5027-5038
Übergeordnetes Werk:	year:2021 ; pages:5027-5038

Links:	Link aufrufen Link aufrufen Journal toc

Katalog-ID:	DOAJ011038675

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allfields	(DE-627)DOAJ011038675 (DE-599)DOAJfee3c10f4a1b427aaae63299128c3620 DE-627 ger DE-627 rakwb eng RA1-1270 Luo L verfasserin aut Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Lin Luo,1– 4,&ast; Jie Ni,5,&ast; Mengyun Zhou,6,&ast; Chunyi Wang,5 Wen Wen,5 Jingjie Jiang,5 Yongran Cheng,7 Xingwei Zhang,5 Mingwei Wang,5 Wenjun Wang1 1Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, People’s Republic of China; 2Hangzhou Ruolin Hospital Management Co. Ltd, Hangzhou, 310007, People’s Republic of China; 3Hangzhou Kaihong Technology Co., Ltd, Hangzhou, 310059, People’s Republic of China; 4Gege Medical Technology (Shanghai) Co., Ltd, Shanghai, 200082, People’s Republic of China; 5Hangzhou Institute of Cardiovascular Diseases, Affiliated Hospital of Hangzhou Normal University, Hangzhou, 310015, People’s Republic of China; 6Department of Molecular & Cellular Physiology, Shinshu University School of Medicine, Nagano, 3900803, Japan; 7School of Public Health, Hangzhou Medical College, Hangzhou, 311300, People’s Republic of China&ast;These authors contributed equally to this workCorrespondence: Mingwei Wang; Wenjun Wang Email wmw990556163.com; wwjun9999@jxau.edu.cnPurpose: To compare food safety knowledge, attitudes, and self-reported practices among medical staff in China before, during, and after the COVID-19 pandemic.Patients and Methods: The questionnaire was anonymous. All respondents were Chinese medical personnel. A Chi-square contingency table was used to compare the knowledge and attitudes of Chinese medical staff before, during and after COVID-19. R statistical software (v4.0.0) was used for analysis.Results: A total of 1431 valid responses (57.3% from female respondents) were included in our analysis. Medical professionals were geographically distributed as follows: eastern China, 55.5%; central China, 19.7%; western China, 24.1%; Hong Kong, Macau, or Taiwan, 0.05%. Medical professionals reported that they paid greater attention to food safety after the COVID-19 pandemic compared with before the epidemic. Self-reported knowledge of and attitudes toward food safety among medical staff were significantly different before, during, and after the COVID-19 pandemic (both P< 0.001).Conclusion: After the COVID-19 pandemic, medical professionals paid increasing attention to food safety, which is a clinically important change. Because medical professionals can influence public understanding of food safety, their increased attention to this subject may enable them to promote food safety knowledge more actively in their work. This may in turn promote a better understanding of food safety and protect the health of the general public.Keywords: food safety, medical staff, COVID-19, questionnaire food safety medical staff covid-19 Public aspects of medicine Ni J verfasserin aut Zhou M verfasserin aut Wang C verfasserin aut Wen W verfasserin aut Jiang J verfasserin aut Cheng Y verfasserin aut Zhang X verfasserin aut Wang M verfasserin aut Wang W verfasserin aut In Risk Management and Healthcare Policy Dove Medical Press, 2009 (2021), Seite 5027-5038 (DE-627)600307638 (DE-600)2495128-6 11791594 nnns year:2021 pages:5027-5038 https://doaj.org/article/fee3c10f4a1b427aaae63299128c3620 kostenfrei https://www.dovepress.com/food-safety-knowledge-attitudes-and-self-reported-practices-among-medi-peer-reviewed-fulltext-article-RMHP kostenfrei https://doaj.org/toc/1179-1594 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2021 5027-5038
spelling	(DE-627)DOAJ011038675 (DE-599)DOAJfee3c10f4a1b427aaae63299128c3620 DE-627 ger DE-627 rakwb eng RA1-1270 Luo L verfasserin aut Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Lin Luo,1– 4,&ast; Jie Ni,5,&ast; Mengyun Zhou,6,&ast; Chunyi Wang,5 Wen Wen,5 Jingjie Jiang,5 Yongran Cheng,7 Xingwei Zhang,5 Mingwei Wang,5 Wenjun Wang1 1Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, People’s Republic of China; 2Hangzhou Ruolin Hospital Management Co. Ltd, Hangzhou, 310007, People’s Republic of China; 3Hangzhou Kaihong Technology Co., Ltd, Hangzhou, 310059, People’s Republic of China; 4Gege Medical Technology (Shanghai) Co., Ltd, Shanghai, 200082, People’s Republic of China; 5Hangzhou Institute of Cardiovascular Diseases, Affiliated Hospital of Hangzhou Normal University, Hangzhou, 310015, People’s Republic of China; 6Department of Molecular & Cellular Physiology, Shinshu University School of Medicine, Nagano, 3900803, Japan; 7School of Public Health, Hangzhou Medical College, Hangzhou, 311300, People’s Republic of China&ast;These authors contributed equally to this workCorrespondence: Mingwei Wang; Wenjun Wang Email wmw990556163.com; wwjun9999@jxau.edu.cnPurpose: To compare food safety knowledge, attitudes, and self-reported practices among medical staff in China before, during, and after the COVID-19 pandemic.Patients and Methods: The questionnaire was anonymous. All respondents were Chinese medical personnel. A Chi-square contingency table was used to compare the knowledge and attitudes of Chinese medical staff before, during and after COVID-19. R statistical software (v4.0.0) was used for analysis.Results: A total of 1431 valid responses (57.3% from female respondents) were included in our analysis. Medical professionals were geographically distributed as follows: eastern China, 55.5%; central China, 19.7%; western China, 24.1%; Hong Kong, Macau, or Taiwan, 0.05%. Medical professionals reported that they paid greater attention to food safety after the COVID-19 pandemic compared with before the epidemic. Self-reported knowledge of and attitudes toward food safety among medical staff were significantly different before, during, and after the COVID-19 pandemic (both P< 0.001).Conclusion: After the COVID-19 pandemic, medical professionals paid increasing attention to food safety, which is a clinically important change. Because medical professionals can influence public understanding of food safety, their increased attention to this subject may enable them to promote food safety knowledge more actively in their work. This may in turn promote a better understanding of food safety and protect the health of the general public.Keywords: food safety, medical staff, COVID-19, questionnaire food safety medical staff covid-19 Public aspects of medicine Ni J verfasserin aut Zhou M verfasserin aut Wang C verfasserin aut Wen W verfasserin aut Jiang J verfasserin aut Cheng Y verfasserin aut Zhang X verfasserin aut Wang M verfasserin aut Wang W verfasserin aut In Risk Management and Healthcare Policy Dove Medical Press, 2009 (2021), Seite 5027-5038 (DE-627)600307638 (DE-600)2495128-6 11791594 nnns year:2021 pages:5027-5038 https://doaj.org/article/fee3c10f4a1b427aaae63299128c3620 kostenfrei https://www.dovepress.com/food-safety-knowledge-attitudes-and-self-reported-practices-among-medi-peer-reviewed-fulltext-article-RMHP kostenfrei https://doaj.org/toc/1179-1594 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2021 5027-5038
allfields_unstemmed	(DE-627)DOAJ011038675 (DE-599)DOAJfee3c10f4a1b427aaae63299128c3620 DE-627 ger DE-627 rakwb eng RA1-1270 Luo L verfasserin aut Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Lin Luo,1– 4,&ast; Jie Ni,5,&ast; Mengyun Zhou,6,&ast; Chunyi Wang,5 Wen Wen,5 Jingjie Jiang,5 Yongran Cheng,7 Xingwei Zhang,5 Mingwei Wang,5 Wenjun Wang1 1Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, People’s Republic of China; 2Hangzhou Ruolin Hospital Management Co. Ltd, Hangzhou, 310007, People’s Republic of China; 3Hangzhou Kaihong Technology Co., Ltd, Hangzhou, 310059, People’s Republic of China; 4Gege Medical Technology (Shanghai) Co., Ltd, Shanghai, 200082, People’s Republic of China; 5Hangzhou Institute of Cardiovascular Diseases, Affiliated Hospital of Hangzhou Normal University, Hangzhou, 310015, People’s Republic of China; 6Department of Molecular & Cellular Physiology, Shinshu University School of Medicine, Nagano, 3900803, Japan; 7School of Public Health, Hangzhou Medical College, Hangzhou, 311300, People’s Republic of China&ast;These authors contributed equally to this workCorrespondence: Mingwei Wang; Wenjun Wang Email wmw990556163.com; wwjun9999@jxau.edu.cnPurpose: To compare food safety knowledge, attitudes, and self-reported practices among medical staff in China before, during, and after the COVID-19 pandemic.Patients and Methods: The questionnaire was anonymous. All respondents were Chinese medical personnel. A Chi-square contingency table was used to compare the knowledge and attitudes of Chinese medical staff before, during and after COVID-19. R statistical software (v4.0.0) was used for analysis.Results: A total of 1431 valid responses (57.3% from female respondents) were included in our analysis. Medical professionals were geographically distributed as follows: eastern China, 55.5%; central China, 19.7%; western China, 24.1%; Hong Kong, Macau, or Taiwan, 0.05%. Medical professionals reported that they paid greater attention to food safety after the COVID-19 pandemic compared with before the epidemic. Self-reported knowledge of and attitudes toward food safety among medical staff were significantly different before, during, and after the COVID-19 pandemic (both P< 0.001).Conclusion: After the COVID-19 pandemic, medical professionals paid increasing attention to food safety, which is a clinically important change. Because medical professionals can influence public understanding of food safety, their increased attention to this subject may enable them to promote food safety knowledge more actively in their work. This may in turn promote a better understanding of food safety and protect the health of the general public.Keywords: food safety, medical staff, COVID-19, questionnaire food safety medical staff covid-19 Public aspects of medicine Ni J verfasserin aut Zhou M verfasserin aut Wang C verfasserin aut Wen W verfasserin aut Jiang J verfasserin aut Cheng Y verfasserin aut Zhang X verfasserin aut Wang M verfasserin aut Wang W verfasserin aut In Risk Management and Healthcare Policy Dove Medical Press, 2009 (2021), Seite 5027-5038 (DE-627)600307638 (DE-600)2495128-6 11791594 nnns year:2021 pages:5027-5038 https://doaj.org/article/fee3c10f4a1b427aaae63299128c3620 kostenfrei https://www.dovepress.com/food-safety-knowledge-attitudes-and-self-reported-practices-among-medi-peer-reviewed-fulltext-article-RMHP kostenfrei https://doaj.org/toc/1179-1594 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2021 5027-5038
allfieldsGer	(DE-627)DOAJ011038675 (DE-599)DOAJfee3c10f4a1b427aaae63299128c3620 DE-627 ger DE-627 rakwb eng RA1-1270 Luo L verfasserin aut Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Lin Luo,1– 4,&ast; Jie Ni,5,&ast; Mengyun Zhou,6,&ast; Chunyi Wang,5 Wen Wen,5 Jingjie Jiang,5 Yongran Cheng,7 Xingwei Zhang,5 Mingwei Wang,5 Wenjun Wang1 1Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, People’s Republic of China; 2Hangzhou Ruolin Hospital Management Co. Ltd, Hangzhou, 310007, People’s Republic of China; 3Hangzhou Kaihong Technology Co., Ltd, Hangzhou, 310059, People’s Republic of China; 4Gege Medical Technology (Shanghai) Co., Ltd, Shanghai, 200082, People’s Republic of China; 5Hangzhou Institute of Cardiovascular Diseases, Affiliated Hospital of Hangzhou Normal University, Hangzhou, 310015, People’s Republic of China; 6Department of Molecular & Cellular Physiology, Shinshu University School of Medicine, Nagano, 3900803, Japan; 7School of Public Health, Hangzhou Medical College, Hangzhou, 311300, People’s Republic of China&ast;These authors contributed equally to this workCorrespondence: Mingwei Wang; Wenjun Wang Email wmw990556163.com; wwjun9999@jxau.edu.cnPurpose: To compare food safety knowledge, attitudes, and self-reported practices among medical staff in China before, during, and after the COVID-19 pandemic.Patients and Methods: The questionnaire was anonymous. All respondents were Chinese medical personnel. A Chi-square contingency table was used to compare the knowledge and attitudes of Chinese medical staff before, during and after COVID-19. R statistical software (v4.0.0) was used for analysis.Results: A total of 1431 valid responses (57.3% from female respondents) were included in our analysis. Medical professionals were geographically distributed as follows: eastern China, 55.5%; central China, 19.7%; western China, 24.1%; Hong Kong, Macau, or Taiwan, 0.05%. Medical professionals reported that they paid greater attention to food safety after the COVID-19 pandemic compared with before the epidemic. Self-reported knowledge of and attitudes toward food safety among medical staff were significantly different before, during, and after the COVID-19 pandemic (both P< 0.001).Conclusion: After the COVID-19 pandemic, medical professionals paid increasing attention to food safety, which is a clinically important change. Because medical professionals can influence public understanding of food safety, their increased attention to this subject may enable them to promote food safety knowledge more actively in their work. This may in turn promote a better understanding of food safety and protect the health of the general public.Keywords: food safety, medical staff, COVID-19, questionnaire food safety medical staff covid-19 Public aspects of medicine Ni J verfasserin aut Zhou M verfasserin aut Wang C verfasserin aut Wen W verfasserin aut Jiang J verfasserin aut Cheng Y verfasserin aut Zhang X verfasserin aut Wang M verfasserin aut Wang W verfasserin aut In Risk Management and Healthcare Policy Dove Medical Press, 2009 (2021), Seite 5027-5038 (DE-627)600307638 (DE-600)2495128-6 11791594 nnns year:2021 pages:5027-5038 https://doaj.org/article/fee3c10f4a1b427aaae63299128c3620 kostenfrei https://www.dovepress.com/food-safety-knowledge-attitudes-and-self-reported-practices-among-medi-peer-reviewed-fulltext-article-RMHP kostenfrei https://doaj.org/toc/1179-1594 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2021 5027-5038
allfieldsSound	(DE-627)DOAJ011038675 (DE-599)DOAJfee3c10f4a1b427aaae63299128c3620 DE-627 ger DE-627 rakwb eng RA1-1270 Luo L verfasserin aut Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Lin Luo,1– 4,&ast; Jie Ni,5,&ast; Mengyun Zhou,6,&ast; Chunyi Wang,5 Wen Wen,5 Jingjie Jiang,5 Yongran Cheng,7 Xingwei Zhang,5 Mingwei Wang,5 Wenjun Wang1 1Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, People’s Republic of China; 2Hangzhou Ruolin Hospital Management Co. Ltd, Hangzhou, 310007, People’s Republic of China; 3Hangzhou Kaihong Technology Co., Ltd, Hangzhou, 310059, People’s Republic of China; 4Gege Medical Technology (Shanghai) Co., Ltd, Shanghai, 200082, People’s Republic of China; 5Hangzhou Institute of Cardiovascular Diseases, Affiliated Hospital of Hangzhou Normal University, Hangzhou, 310015, People’s Republic of China; 6Department of Molecular & Cellular Physiology, Shinshu University School of Medicine, Nagano, 3900803, Japan; 7School of Public Health, Hangzhou Medical College, Hangzhou, 311300, People’s Republic of China&ast;These authors contributed equally to this workCorrespondence: Mingwei Wang; Wenjun Wang Email wmw990556163.com; wwjun9999@jxau.edu.cnPurpose: To compare food safety knowledge, attitudes, and self-reported practices among medical staff in China before, during, and after the COVID-19 pandemic.Patients and Methods: The questionnaire was anonymous. All respondents were Chinese medical personnel. A Chi-square contingency table was used to compare the knowledge and attitudes of Chinese medical staff before, during and after COVID-19. R statistical software (v4.0.0) was used for analysis.Results: A total of 1431 valid responses (57.3% from female respondents) were included in our analysis. Medical professionals were geographically distributed as follows: eastern China, 55.5%; central China, 19.7%; western China, 24.1%; Hong Kong, Macau, or Taiwan, 0.05%. Medical professionals reported that they paid greater attention to food safety after the COVID-19 pandemic compared with before the epidemic. Self-reported knowledge of and attitudes toward food safety among medical staff were significantly different before, during, and after the COVID-19 pandemic (both P< 0.001).Conclusion: After the COVID-19 pandemic, medical professionals paid increasing attention to food safety, which is a clinically important change. Because medical professionals can influence public understanding of food safety, their increased attention to this subject may enable them to promote food safety knowledge more actively in their work. This may in turn promote a better understanding of food safety and protect the health of the general public.Keywords: food safety, medical staff, COVID-19, questionnaire food safety medical staff covid-19 Public aspects of medicine Ni J verfasserin aut Zhou M verfasserin aut Wang C verfasserin aut Wen W verfasserin aut Jiang J verfasserin aut Cheng Y verfasserin aut Zhang X verfasserin aut Wang M verfasserin aut Wang W verfasserin aut In Risk Management and Healthcare Policy Dove Medical Press, 2009 (2021), Seite 5027-5038 (DE-627)600307638 (DE-600)2495128-6 11791594 nnns year:2021 pages:5027-5038 https://doaj.org/article/fee3c10f4a1b427aaae63299128c3620 kostenfrei https://www.dovepress.com/food-safety-knowledge-attitudes-and-self-reported-practices-among-medi-peer-reviewed-fulltext-article-RMHP kostenfrei https://doaj.org/toc/1179-1594 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 2021 5027-5038
language	English
source	In Risk Management and Healthcare Policy (2021), Seite 5027-5038 year:2021 pages:5027-5038
sourceStr	In Risk Management and Healthcare Policy (2021), Seite 5027-5038 year:2021 pages:5027-5038
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	food safety medical staff covid-19 Public aspects of medicine
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container_title	Risk Management and Healthcare Policy
authorswithroles_txt_mv	Luo L @@aut@@ Ni J @@aut@@ Zhou M @@aut@@ Wang C @@aut@@ Wen W @@aut@@ Jiang J @@aut@@ Cheng Y @@aut@@ Zhang X @@aut@@ Wang M @@aut@@ Wang W @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
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Ltd, Hangzhou, 310007, People’s Republic of China; 3Hangzhou Kaihong Technology Co., Ltd, Hangzhou, 310059, People’s Republic of China; 4Gege Medical Technology (Shanghai) Co., Ltd, Shanghai, 200082, People’s Republic of China; 5Hangzhou Institute of Cardiovascular Diseases, Affiliated Hospital of Hangzhou Normal University, Hangzhou, 310015, People’s Republic of China; 6Department of Molecular & Cellular Physiology, Shinshu University School of Medicine, Nagano, 3900803, Japan; 7School of Public Health, Hangzhou Medical College, Hangzhou, 311300, People’s Republic of China&ast;These authors contributed equally to this workCorrespondence: Mingwei Wang; Wenjun Wang Email wmw990556163.com; wwjun9999@jxau.edu.cnPurpose: To compare food safety knowledge, attitudes, and self-reported practices among medical staff in China before, during, and after the COVID-19 pandemic.Patients and Methods: The questionnaire was anonymous. All respondents were Chinese medical personnel. A Chi-square contingency table was used to compare the knowledge and attitudes of Chinese medical staff before, during and after COVID-19. R statistical software (v4.0.0) was used for analysis.Results: A total of 1431 valid responses (57.3% from female respondents) were included in our analysis. Medical professionals were geographically distributed as follows: eastern China, 55.5%; central China, 19.7%; western China, 24.1%; Hong Kong, Macau, or Taiwan, 0.05%. Medical professionals reported that they paid greater attention to food safety after the COVID-19 pandemic compared with before the epidemic. Self-reported knowledge of and attitudes toward food safety among medical staff were significantly different before, during, and after the COVID-19 pandemic (both P< 0.001).Conclusion: After the COVID-19 pandemic, medical professionals paid increasing attention to food safety, which is a clinically important change. Because medical professionals can influence public understanding of food safety, their increased attention to this subject may enable them to promote food safety knowledge more actively in their work. 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callnumber-first	R - Medicine
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topic_title	RA1-1270 Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic food safety medical staff covid-19
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title	Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic
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title_full	Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic
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title_sort	food safety knowledge, attitudes, and self-reported practices among medical staff in china before, during and after the covid-19 pandemic
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title_auth	Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic
abstract	Lin Luo,1– 4,&ast; Jie Ni,5,&ast; Mengyun Zhou,6,&ast; Chunyi Wang,5 Wen Wen,5 Jingjie Jiang,5 Yongran Cheng,7 Xingwei Zhang,5 Mingwei Wang,5 Wenjun Wang1 1Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, People’s Republic of China; 2Hangzhou Ruolin Hospital Management Co. Ltd, Hangzhou, 310007, People’s Republic of China; 3Hangzhou Kaihong Technology Co., Ltd, Hangzhou, 310059, People’s Republic of China; 4Gege Medical Technology (Shanghai) Co., Ltd, Shanghai, 200082, People’s Republic of China; 5Hangzhou Institute of Cardiovascular Diseases, Affiliated Hospital of Hangzhou Normal University, Hangzhou, 310015, People’s Republic of China; 6Department of Molecular & Cellular Physiology, Shinshu University School of Medicine, Nagano, 3900803, Japan; 7School of Public Health, Hangzhou Medical College, Hangzhou, 311300, People’s Republic of China&ast;These authors contributed equally to this workCorrespondence: Mingwei Wang; Wenjun Wang Email wmw990556163.com; wwjun9999@jxau.edu.cnPurpose: To compare food safety knowledge, attitudes, and self-reported practices among medical staff in China before, during, and after the COVID-19 pandemic.Patients and Methods: The questionnaire was anonymous. All respondents were Chinese medical personnel. A Chi-square contingency table was used to compare the knowledge and attitudes of Chinese medical staff before, during and after COVID-19. R statistical software (v4.0.0) was used for analysis.Results: A total of 1431 valid responses (57.3% from female respondents) were included in our analysis. Medical professionals were geographically distributed as follows: eastern China, 55.5%; central China, 19.7%; western China, 24.1%; Hong Kong, Macau, or Taiwan, 0.05%. Medical professionals reported that they paid greater attention to food safety after the COVID-19 pandemic compared with before the epidemic. Self-reported knowledge of and attitudes toward food safety among medical staff were significantly different before, during, and after the COVID-19 pandemic (both P< 0.001).Conclusion: After the COVID-19 pandemic, medical professionals paid increasing attention to food safety, which is a clinically important change. Because medical professionals can influence public understanding of food safety, their increased attention to this subject may enable them to promote food safety knowledge more actively in their work. This may in turn promote a better understanding of food safety and protect the health of the general public.Keywords: food safety, medical staff, COVID-19, questionnaire
abstractGer	Lin Luo,1– 4,&ast; Jie Ni,5,&ast; Mengyun Zhou,6,&ast; Chunyi Wang,5 Wen Wen,5 Jingjie Jiang,5 Yongran Cheng,7 Xingwei Zhang,5 Mingwei Wang,5 Wenjun Wang1 1Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, People’s Republic of China; 2Hangzhou Ruolin Hospital Management Co. Ltd, Hangzhou, 310007, People’s Republic of China; 3Hangzhou Kaihong Technology Co., Ltd, Hangzhou, 310059, People’s Republic of China; 4Gege Medical Technology (Shanghai) Co., Ltd, Shanghai, 200082, People’s Republic of China; 5Hangzhou Institute of Cardiovascular Diseases, Affiliated Hospital of Hangzhou Normal University, Hangzhou, 310015, People’s Republic of China; 6Department of Molecular & Cellular Physiology, Shinshu University School of Medicine, Nagano, 3900803, Japan; 7School of Public Health, Hangzhou Medical College, Hangzhou, 311300, People’s Republic of China&ast;These authors contributed equally to this workCorrespondence: Mingwei Wang; Wenjun Wang Email wmw990556163.com; wwjun9999@jxau.edu.cnPurpose: To compare food safety knowledge, attitudes, and self-reported practices among medical staff in China before, during, and after the COVID-19 pandemic.Patients and Methods: The questionnaire was anonymous. All respondents were Chinese medical personnel. A Chi-square contingency table was used to compare the knowledge and attitudes of Chinese medical staff before, during and after COVID-19. R statistical software (v4.0.0) was used for analysis.Results: A total of 1431 valid responses (57.3% from female respondents) were included in our analysis. Medical professionals were geographically distributed as follows: eastern China, 55.5%; central China, 19.7%; western China, 24.1%; Hong Kong, Macau, or Taiwan, 0.05%. Medical professionals reported that they paid greater attention to food safety after the COVID-19 pandemic compared with before the epidemic. Self-reported knowledge of and attitudes toward food safety among medical staff were significantly different before, during, and after the COVID-19 pandemic (both P< 0.001).Conclusion: After the COVID-19 pandemic, medical professionals paid increasing attention to food safety, which is a clinically important change. Because medical professionals can influence public understanding of food safety, their increased attention to this subject may enable them to promote food safety knowledge more actively in their work. This may in turn promote a better understanding of food safety and protect the health of the general public.Keywords: food safety, medical staff, COVID-19, questionnaire
abstract_unstemmed	Lin Luo,1– 4,&ast; Jie Ni,5,&ast; Mengyun Zhou,6,&ast; Chunyi Wang,5 Wen Wen,5 Jingjie Jiang,5 Yongran Cheng,7 Xingwei Zhang,5 Mingwei Wang,5 Wenjun Wang1 1Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, People’s Republic of China; 2Hangzhou Ruolin Hospital Management Co. Ltd, Hangzhou, 310007, People’s Republic of China; 3Hangzhou Kaihong Technology Co., Ltd, Hangzhou, 310059, People’s Republic of China; 4Gege Medical Technology (Shanghai) Co., Ltd, Shanghai, 200082, People’s Republic of China; 5Hangzhou Institute of Cardiovascular Diseases, Affiliated Hospital of Hangzhou Normal University, Hangzhou, 310015, People’s Republic of China; 6Department of Molecular & Cellular Physiology, Shinshu University School of Medicine, Nagano, 3900803, Japan; 7School of Public Health, Hangzhou Medical College, Hangzhou, 311300, People’s Republic of China&ast;These authors contributed equally to this workCorrespondence: Mingwei Wang; Wenjun Wang Email wmw990556163.com; wwjun9999@jxau.edu.cnPurpose: To compare food safety knowledge, attitudes, and self-reported practices among medical staff in China before, during, and after the COVID-19 pandemic.Patients and Methods: The questionnaire was anonymous. All respondents were Chinese medical personnel. A Chi-square contingency table was used to compare the knowledge and attitudes of Chinese medical staff before, during and after COVID-19. R statistical software (v4.0.0) was used for analysis.Results: A total of 1431 valid responses (57.3% from female respondents) were included in our analysis. Medical professionals were geographically distributed as follows: eastern China, 55.5%; central China, 19.7%; western China, 24.1%; Hong Kong, Macau, or Taiwan, 0.05%. Medical professionals reported that they paid greater attention to food safety after the COVID-19 pandemic compared with before the epidemic. Self-reported knowledge of and attitudes toward food safety among medical staff were significantly different before, during, and after the COVID-19 pandemic (both P< 0.001).Conclusion: After the COVID-19 pandemic, medical professionals paid increasing attention to food safety, which is a clinically important change. Because medical professionals can influence public understanding of food safety, their increased attention to this subject may enable them to promote food safety knowledge more actively in their work. This may in turn promote a better understanding of food safety and protect the health of the general public.Keywords: food safety, medical staff, COVID-19, questionnaire
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title_short	Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic
url	https://doaj.org/article/fee3c10f4a1b427aaae63299128c3620 https://www.dovepress.com/food-safety-knowledge-attitudes-and-self-reported-practices-among-medi-peer-reviewed-fulltext-article-RMHP https://doaj.org/toc/1179-1594
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Food Safety Knowledge, Attitudes, and Self-Reported Practices Among Medical Staff in China Before, During and After the COVID-19 Pandemic

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