Food safety behavior in primary cook and health outcomes of household in Ho Chi Minh City

Abstract

Nowadays food safety issue appeals a lot of attention from the global organization to local authorities. Each year, the food-borne diseases cause an enormous burden on people heath as well as national’s economy. As climate change suffered country with the developing economy, Vietnam has to face to many food safety challenges. In recent years, the Vietnam government has invested much effort in order to maintain the rate of economic growth while trying to improve the people’s health by a lot of new law and institutions. However, the food safety policy does not focus on adjusting the consumer’s behavior. As a result, the impact of individual’s practice on their health was not determined clearly in Vietnamese community. This research’s objective is to find out the factors that modify the food safety practice of household primary food preparer and the effect of these behaviors on food poisoning risk. The results show that the food safety knowledge and perception have significant effect on household cook’s practices while their behaviors do not have the explicit impact on the food poisoning’s risk.