New solution of network food safety in the O2O model
---Take the surrounding area of Hangzhou Normal University as an example
原文作者 Sarah M. Courtney1, Shannon E. Majowicz1* and Joel A. Dubin1,2
摘要：With the boost of the Internet economy, O2O is brought in line with the catering industry. O2O food delivery has entered peoples daily life in recent years.Food can be delivered to the consumer by ordering food with the phone App. Because online food delivery has the characteristics of convenience, efficiency, cheapness and excellent pictures with accompanying essay, it has already occupied most of the peoples daily meals, especially the college students and fast pace of people. At the same time, the scale of the take-out market is also growing at a high rate. However, in the O2O model, consumers cannot directly understand the operation and production status of the merchants, and the quality and safety of take-out food is not guaranteed. The business is not licensed to operate and the merchant even uses the bad and inferior food materials to make profits, the take-out platform has the weak supervision of merchants, and the health of consumers is under severe threat. Through the literature analysis, the questionnaire survey of the students of Hangzhou Normal University and the authors visit to the surrounding area, this paper analyzes the particularity of the online take-away food safety problems, putting forward some creative countermeasures according to the practical situation. Some guidance and reference suggestions are provided in order to improve the safety of O2O take-out food.
Keyword: O2O; take-out food; food safety
加拿大大学生食品安全知识的网上调查
背景：
食源性疾病是一个重要的公共卫生问题，本科生是重要构成人员之一。本文以食品安全教育为目的的人口统计调查，目标是评估食品安全知识在大学学生中的普及程度。调查目标是加拿大大学的本科生。
方法：
在2015年2月，我们对一所大学的485名大学生进行了在线调查。学校位于加拿大安大略省。我们评估了各种食物相关因素，包括烹饪频率和先前的食物处理。然后，我们建模的“总体知识得分”，做人口统计和食物技能/烹饪经验预测使用多变量对数二项回归，确定食品安全知识与相对较高比例学生之间相关的因素。
结果：
受访者平均年龄为20.5岁，绝大多数（64.8%）住在校外，学生在学校烹调很少。其他重要协变量为年龄和作为当前的正在学烹饪的，他们与相对较高的安全知识相关，而工作/或在医院志愿和很少的烹饪与相对较低的知识人相反。男性的安全知识比女性高，理科生两者都是知识水平高于其他专业学生。在从未学过相关知识的学生中，安全知识的增加与自我报告的烹饪能力成正比；然而，在学生中学过食品安全课程的就是知识了解程度最高与那些自我报告的烹饪能力低的学生。
结论：
与其他类似的研究一致，理科院系的学生、比较年轻的学生和很少做饭的人可以从食品安全教育中获益。大学可以在这样的教育中受到启发。希望把食品安全课程以作为准备毕业的一部分，做好普及工作或志愿者工作，为学生健康和成功提供支持。
我们对大学生食品安全知识进行了在线调查。滑铁卢大学，一所人口众多的公共研究型大学，位于安大略省，共30，000名本科生中。总的来说，我们发现大学生食品安全知识很贫乏，而且一般与其他调查结果相似，食品安全知识略高于高中生(平均正确反应率为47%)，同一时间框架和同一省。在这里研究，我们的大学生平均回答了56%的知识问题是正确的，只为一人全部没有回答。最常见的与食源性增加有关的选定错误答案是疾病风险。学生不正确的食品安全知识可能会增加食源性疾病的风险，因为尽管学生们报告说基本很少(每4名学生中有3名报告一年只煮几次，否则从来不做饭)，大多数(65%)住在校外，并可能处理食物因为自己的消费能力有限。还有，110名学生报告说，自己能正确处理食物。虽然那些处理食物的人确实提供了比吃剩菜的学生提高了更正确的答案，正确答案的类型更丰富。在处理食物的人中，包括冷藏，解冻，还有清洁柜台。食品专业的学生了解其他食品安全项目，包括正确的洗手和冰箱的使用，因此仍然可能会对其他人构成潜在的影响。在这里，大约70%的学生知道正确的方法。以前在其他学院/大学人口中报告研究使用了同样的调查问题(表7)。成然而，令人关切的是，那些工作或志愿工作的人住在校外，有一半的人知道正确的方法洗手，考虑到所有其他因素，正确选项洗手选择题全部涉及，如洗手液的使用。学生选择的选项与消毒剂一起使用，包括不使用肥皂的消毒液水，暗示学生可能不明白洗手与洗手的机理与目的。
之后，我们做了一个有趣的互动实验，学生们在这门课上被教导如何处理或准备食物(例如食物处理员)(培训、家政课程)和然后让学生自我描述烹饪能力。我们发现以前学过烹饪的有更高的食品安全知识。在那些报道说他们根本不知道怎么做饭，是凭直觉。同样，我们发现食品安全知识随着自述烹饪能力的提高而提高，那些没有上过食物烹饪的人，只是凭直觉。然而，我们的发现-在那些曾修读过食物安全知识的，只有轻微的上升，就像自我描述的那样。烹饪能力是从增加如何烹饪开始，再有基本的烹饪能力，然后卓越的烹饪能力。这些以前从未报道过，这一发现有待进一步调查，今后的研究不妨探讨如何发展以某种方式取代食物准备技能和以前学到的知识，以及如何具有不同烹饪能力的人将食品安全知识付诸与实际烹饪中。在本研究的本科生中，37%正确知道剩菜可以存储在冰箱3至4天，另有36%认为剩饭只能储存1~2天。事实上，学生过早地把剩菜扔掉。因此，这是一个潜在的教育领域，这项研究正确地确定了剩菜需要重新加热，直到沸腾，其余的选择不充分的再加热选择，包括没有再加热。因此，关于正确处理剩菜的消息这既需要三到四天的储存时间，又需要剩菜也必须完全加热，直到沸腾。
这项研究受到以下几个固有的限制：食品安全知识调查，最显著的是学生对研究结果的有限概括性不如研究机构，数量有限的知识问题我们不能全包括全部知识在内。此外，我们使用的选择题，通过设计提供有正确答案选项，对答卷人而言，可能导致高估了学生的真实知识多项选择题关系到他们真正的食品安全，这值得进一步研究。我们使用通过大量电子邮件进行招聘的在线调查可能有影响了回答调查的学生类型。在这里，我们的受访者包括更多的女性学生。从应用健康科学和科学，与本科生的整体性别比例相左。鉴于我们的发现，在食品科学与更多的知识相关(根据其他因素进行调整)，平均食物安全知识分数在我们的学生样本可能高估了，平均食品安全知识普及率和大学生身体安全知识水平。最后一个潜在的限制是我们排除了丢失数据。但是，丢失的数据很少(即，除“先前的食物课程”少的4.74%外，没有其他变量的丢失百分比高于1.65%，大多数为0%)，因此不太可能产生结果与我们报道的结果中有很大的偏差。尽管有这些限制，我们还是确定了几个重要的有针对性的食品安全信息，以及我们研究结果与其他类似的研究结果大致一致。本学院以外的学院学生可能受益于一般的食品安全教育，无论是通过课程，还是通过课外活动。它也可能是有用的目标教育，以年轻的学生和那些很少做饭的人，并且让这样的教育应用在学生身上，并在合作教育之前或志愿安置。提供一般支助改善大学生的手卫生作为一个课程，并提供详细对于给工作人员或工作人员的手消毒的环境也可能是重要的。教育学生正确处理剩菜，知道有关存储时间的消息和适当的再加热时间，可能是解决食物安全问题的一种方法。
1998年，UnklesBay等人amp;bra;28amp;ket;公布了一个大学生食品安全问题的探讨，之后呼吁改善食品安全教育，具体而言，应扩大到包括所有大学学科。像大多数美国的大学生一样，有一个或多个从农场直接体验...'而且'...学生和公众需要有知情权。在《行动呼吁》以来的18年中，评估食品安全知识、态度和包括评估了旨在改善的不同干预措施加强。尽管如此，食品安全在大学和大学生似乎仍然是一个重要但未充分解决的问题，如下所示一部分是我们的发现。在这里我们找到了科学学院以外的院系学生和那些不常烹饪的人，他们会从中受益关于食品安全教育，并改进手部卫生，特别是洗手与手消毒，这也可能是重要的。学术机构应考虑其在提供方面的作用一般的和有针对性的信息,特别是如果可以将这一规定视为毕业的关键部分，做好普及工作或志愿者工作，为学生健康和成功提供支持。
外文文献出处：Courtney et al. BMC Public Health (2016) 16:1147
DOI 10.1186/s12889-016-3818-y
外文文献原文
R E S EAR CH A R TIC L E Open Access
Food safety knowledge of undergraduate
students at a Canadian university: results of
an online survey
Sarah M. Courtney1
, Shannon E. Majowicz1* and Joel A. Dubin1,2
Abstract
Background: Foodborne diseases are an important public health issue, and young adults are an important
demographic to target with food safety education. Our objective was to assess the food safety knowledge of
undergraduate students at a Canadian university, to identify potential areas for such education.
Methods: In February 2015, we conducted an online survey of 485 undergraduate students at a university in
Ontario, Canada. We assessed various food-related factors, including cooking frequency and prior food handling
or preparation education. We then modeled the relationship between lsquo;overall knowledge scorersquo; and the
demographic and food skills/cooking experience predictors using multivariable log-binomial regression, to
determine factors associated with relatively higher proportions of correct responses.
Results: Respondents were, on average, 20.5 years old, and the majority (64.8 %) lived of
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外文文献出处：Courtney et al. BMC Public Health (2016) 16:1147
DOI 10.1186/s12889-016-3818-y
外文文献原文
R E S EAR CH A R TIC L E Open Access
Food safety knowledge of undergraduate
students at a Canadian university: results of
an online survey
Sarah M. Courtney1
, Shannon E. Majowicz1* and Joel A. Dubin1,2
Abstract
Background: Foodborne diseases are an important public health issue, and young adults are an important
demographic to target with food safety education. Our objective was to assess the food safety knowledge of
undergraduate students at a Canadian university, to identify potential areas for such education.
Methods: In February 2015, we conducted an online survey of 485 undergraduate students at a university in
Ontario, Canada. We assessed various food-related factors, including cooking frequency and prior food handling
or preparation education. We then modeled the relationship between lsquo;overall knowledge scorersquo; and the
demographic and food skills/cooking experience predictors using multivariable log-binomial regression, to
determine factors associated with relatively higher proportions of correct responses.
Results: Respondents were, on average, 20.5 years old, and the majority (64.8 %) lived off campus. Students
cooked from basic ingredients infrequently, with 3 in 4 doing so a few times a year to never. Students
averaged 6.2 correct answers to the 11 knowledge questions. Adjusting for other important covariates, older
age and being a current food handler were associated with relatively higher knowledge, whereas working/
volunteering in a hospital and infrequent cooking were associated with relatively lower knowledge. Males in
the Faculty of Science had relatively higher knowledge than females in the Faculty of Science, both of whom
had relatively higher knowledge than all students in other Faculties. Among students who had never taken
a food preparation course, knowledge increased with self-reported cooking ability; however, among students
who had taken such a course, knowledge was highest among those with low self-reported cooking ability.
Conclusions: Consistent with other similar studies, students in Faculties outside of the Faculty of Science,
younger students, and those who cook infrequently could benefit from food safety education. Supporting
improved hand hygiene, in particular clarifying hand washing versus hand sanitizing messages, may also
be important. Universities can play a role in such education, including as part of preparing students for
work or volunteer placements, or as general support for student health and success.
Keywords: Food safety, Food poisoning, Young adult, Cooking, Food handling, Ontario, Canada
* Correspondence: smajowicz@uwaterloo.ca 1
School of Public Health and Health Systems, University of Waterloo, 200
University Ave. West, Waterloo, Ontario N2L 3G1, Canada
Full list of author information is available at the end of the article
copy; The Author(s). 2016 Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0
International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and
reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to
the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver
(http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
Courtney et al. BMC Public Health (2016) 16:1147
DOI 10.1186/s12889-016-3818-y
Background
Foodborne diseases are an important cause of morbidity
and mortality worldwide [1]. In Canada, they cause
four million domestically-acquired illnesses each year,
affecting one in eight people [2] and costing circa $364
to $455 million [3–6]. Norovirus, Clostridium perfringens,
Campylobacter spp., and Salmonella spp. cause the
majority of the foodborne illnesses in Canada [2]. In
the province of Ontario, the majority are caused by Campylobacter
spp., Salmonella spp., and verotoxin-producing
E. coli [7], with the greatest population burden linked to
Campylobacter spp. and Salmonella spp. infections [8, 9].
The transmission of these and other foodborne pathogens
can be prevented via various food safety initiatives along
the farm-to-fork continuum, including on-farm pathogen
reduction strategies such as livestock vaccination [10],
pasteurization of milk during processing [11], and support
for proper food handling and hygiene practices by both
workers in food service locations (e.g., [12]) and consumers
at home (e.g., [13]).
In the home setting, the likelihood that proper food
handling and hygiene practices will be used varies by
age. Young adults aged 18 and 29 (as well as older adults
aged 65 and older) appear more likely to mishandle food
than adults of other ages [14–17]. When observed
preparing a meal, young adults performed only 50 %
of the recommended food safety behaviours [18], and
common food hygiene issues observed in this age group
include a lack of food thermometers and having refrigerators
and freezers at higher-than-recommended temperatures
[19], and inadequate hand washing during food
handling [20]. Food mishandling and improper food
hygiene practices by young adults may contribute, in part,
to the increased incidence of both acute gastrointestinal
illness [21] and foodborne disease [22], and the relative
increase in the reporting of suspected food poisoning
[
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