A study of knowledge and behavior of raw food consumption among people in Bangjakreng Amphur mueng, Samut Song Khram Province

Abstract

This study aimed to investigate the level of knowledge and raw food consumption behavior of people in Bang Jakreng Sub-district, Mueang District, Samut Songkhram Province.
It also aimed to compare the level of knowledge regarding raw food consumption classified
by general information such as gender, age, education level, religion, and occupation. This research was a descriptive cross-sectional study. The sample group was the general public aged 18 years and over, and the sample was drawn using the proportional stratified random sampling method. The sample size was 350 respondents who lived in Bang Jakreng Sub-district. The research instrument used was a questionnaire on general information, knowledge, and raw food consumption behavior. Data were analyzed using descriptive statistics, including percentage, mean, and standard deviation, and inferential statistics, namely tests for differences (t-test and ANOVA). The study found that most people had a low level of knowledge regarding the dangers of raw food consumption, with an average knowledge score of 8.44 ± 1.25 out of a full score of 15. The knowledge item that respondents answered incorrectly the most (77.71%) was the statement about Taeniasis (tapeworm infection) being curable. The second most frequently incorrect answer (67.71%) was the question regarding liver fluke infection (Opisthorchiasis) being caused by the consumption of raw minnows and common silver barbs. The majority of respondents still lacked understanding that consuming raw freshwater fish puts them at risk of liver fluke infection. When studying raw food consumption behavior, it was found that 59.14% of the population had consumed raw food. The reasons for continued raw consumption were enjoyment of the taste (44.93%), social/family/friend influencing (32.86 %), influencing from social media (14.00 %), and the least reason found was familiarity (8.21 %). Consumption behavior of raw food categorized by food ingredients showed that the percentage of respondents who do not consume raw pork/beef ranged between 85.99% and 90.82%. Among the group who did consume it (7.73%-11.59%), the most frequent consumption was
1-2 times per year, and the lowest frequency was 0.48% who reported consuming it daily. Regarding the consumption of raw freshwater aquatic animals such as fish, shrimp, shellfish, and crabs, the majority (89.86%) did not consume them. The most frequent consumption among the group that did consume raw freshwater aquatic animals was Kung Ten (raw shrimp with seasoning and herb), with 19.32% consuming it 1-2 times per year, while the least frequent consumption of raw freshwater aquatic animals was daily consumption. For raw seafood consumption, such as fermented shellfish, raw sea shrimp, and oysters, the group that had never consumed them was 72.46%. It was found that 28.99% of respondents consume fermented mussels with a frequency of 1-2 times per year. This research indicates that the consumption frequency of raw seafood (such as fermented sea shrimp, fermented sea crab, and fermented shellfish) is higher than that of raw meat and raw freshwater aquatic animals. The results comparing demographic factors to consumption knowledge indicated that differences in gender, age, education, occupation, and religion led to differences in knowledge. These findings demonstrate the necessity of providing education and campaigning to reduce raw food consumption in the community to prevent foodborne infectious diseases such as Streptococcus suis infection or cholera, liver fluke disease, and other gastrointestinal diseases.