ArticleInternational journal of environmental research and public health2022
The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage.
Article in International journal of environmental research and public health, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Development of polylactic acid-based nanomat with silver nitrate and betel leaf extract for antimicrobial food packaging.RSC advances · 2026Article
- Preharvest and Postharvest Applications of Fe-Based Nanomaterials: A Potent Strategy for Improving Pepper Storage.Nanomaterials (Basel, Switzerland) · 2025Article
- Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents.Journal of food science and technology · 2024Article
- Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder.Molecules (Basel, Switzerland) · 2022Article
- The Impact of the Nutritional Knowledge of Polish Students Living Outside the Family Home on Consumer Behavior and Food Waste.International journal of environmental research and public health · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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Abstract
Food waste in households is a consequence of the accumulation of improper practices employed by consumers when dealing with food. The survey estimated the impact of practices of Polish respondents, in the context of selected food safety and hygiene issues, on throwing away food due to spoilage. The survey was conducted in 2019, in a random quota-based, nationwide sample of 1115 respondents 18 years old and older. Synthetic indicators (SI) were created to assess the knowledge and practices of Polish adult respondents concerning selected areas of food management and the frequency of throwing food away. Most food products were not thrown away at all or were thrown away occasionally. Regression analysis revealed that the frequency of throwing food away was to the greatest extent related to food spoilage (β = 0.223). Among the five areas of Polish respondents' practices covered by the analysis, the most conducive to wasting food due to spoilage were improper proceedings with food after bringing it home (β = 0.135;
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