Exploring food safety knowledge and practices in Lebanon
This study confirms the existence of suboptimal food safety knowledge and practices by almost half of the sample. There is therefore a need for evidence-based public health interventions to increase knowledge, and promote better practices, of safe food handling, thereby reducing the risk of foodborne diseases in Lebanon.
Authors
- Mireille Serhan (ORCID: https://orcid.org/0000-0002-9695-5770)
- Pascale Salameh (ORCID: https://orcid.org/0000-0002-4780-0772)
- Chadia Haddad (ORCID: https://orcid.org/0000-0003-2413-2684)
- Lamis Jomaa (ORCID: https://orcid.org/0000-0002-3046-4581)
- Joanne Karam (ORCID: https://orcid.org/0000-0003-2637-1347)
- Hala Sacre (ORCID: https://orcid.org/0000-0001-6547-6251)
Institutions
- University of North Carolina at Chapel Hill (US)
- Lebanese University (LB)
- University of Balamand (LB)
- University of Nicosia (CY)
- Modern University for Business and Science (LB)
- Department of Health (ZA)
- Lebanese American University (LB)
- American University of Beirut (LB)
Publication Details
- Journal
- Eastern Mediterranean Health Journal
- Published
- 2024-12-18
- DOI
- https://doi.org/10.26719/2024.30.12.837
- Primary Topic
- Food Safety and Hygiene
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- University of Balamand