Seafood safety: Knowledge, attitudes, self-reported practices and risk perceptions of seafood workers

- Workers who handled fish on boats and in warehouses were interviewed.
- A minority of the workers had participated in a food-safety training session.
- Seafood safety knowledge and attitude scores of the groups were different.
- Self-reported practice scores did not differ according to the workers' functions.
- Both groups were classified as having an average level of risk perception.

The aims of this study were to assess the knowledge, attitudes and self-reported practices regarding seafood safety and the risk perception of seafood-borne diseases among seafood workers and to study the relationships among these variables. This study was cross-sectional, and the data collection was conducted using questionnaires administered through face-to-face interviews with 193 seafood workers in Brazil. Of these workers, 49.8% handled fish on fishery boats (Fishery Workers, FWs) and 50.2% were seafood handlers in two seafood warehouses (Seafood Warehouse Workers, SWWs). A minority of the seafood workers (33.7%) had participated in at least one food-safety training session. The knowledge and attitudes scores of the SWWs were higher than the scores of the FWs. However, no difference was observed between the self-reported practice scores of the SWWs and FWs. The mean level of risk perception score of the SWWs was higher than that of the FWs; nevertheless, both groups were classified as having an average risk perception of seafood-borne diseases. The risk perception score was correlated with the knowledge and attitude scores in both groups. Multiple linear regression analysis showed that the attitude score and the age of the worker were related to the self-reported practice scores of both groups. These results showed the need for immediate actions to improve the knowledge, attitudes, and practices regarding food safety and handling to ensure the production of seafood that is safe for consumption.