COVID-19 impact on hygiene practices for food safety in South Korea

• Published in: Public health in practice (Oxford, England) Vol. 3; p. 100241
• Main Authors: Jung, A-Reum, Lee, Guiohk, Jeong, Eunjeong
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.06.2022; Elsevier
• Subjects: Communal eating culture; COVID-19; Food safety; Hygiene practices; Short Communication; South Korea; COVID-19; Communal eating culture; South Korea; Food safety; Hygiene practices
• ISSN: 2666-5352; 2666-5352
• DOI: 10.1016/j.puhip.2022.100241

This study examined the influence of COVID-19 on the perception and behaviours of hygiene practices for food safety in South Korea. This study employed COVID-19 status (i.e. before or after the outbreak), gender and age groups as independent variables, and perceived relevance and behaviour frequency of hygiene practices for food safety as dependent variables. Respondents were asked to answer questions about the perceived relevance and behaviour frequency of hygiene practices before and after the COVID-19 outbreak in an online survey with a structured questionnaire. Respondents’ perceived relevance and behaviour frequency of hygiene practices increased after the COVID-19 outbreak. This trend was seen in both genders and across all age groups. In addition, the enhanced perception that hygiene practices are related to food safety had a strong relationship with following hygiene practices. The findings of this study indicate that COVID-19 made people more aware of maintaining personal hygiene, leading to a noticeable change in the food safety environment, and subsequently prevention of viral transmission. In particular, the COVID-19 outbreak has influenced the communal eating culture by highlighting good hygiene practices, such as taking individual servings of food from communal dishes and using personal plates.