Consumer Awareness, Knowledge, and Practices: Fresh Produce Report

This report presents a comprehensive analysis of consumer awareness, knowledge, and practices concerning fresh produce, encompassing both unpackaged and pre-packaged fruits and vegetables. The study delves into the importance of fresh produce in a healthy diet, highlighting its role in disease prevention and overall well-being. It explores the potential risks associated with foodborne illnesses linked to fresh produce, including contamination sources and contributing factors. The research investigates consumer behaviors, including purchasing habits, washing practices, and the impact of education on improving knowledge and safety measures. The report also examines government programs and the role of bacterial pathogens in foodborne illnesses, emphasizing the importance of hand hygiene and food safety guidelines. The findings aim to identify gaps in consumer awareness, propose strategies to mitigate foodborne illness risks, and provide insights for future research and policy development within the Australian context.

Consumer’s Awareness,
knowledge and practices linked
to fresh produce (including pre
packed fruits and vegetables)

Table of Contents
CHAPTER ONE: INTRODUCTION AND BACKGROUND.......................................................1
1.1 Research Overview...........................................................................................................1
1.2 Rationale of the research..................................................................................................3
1.3 Research aim and objectives............................................................................................3
1.4 Research questions...........................................................................................................4
1.5 Potential significance........................................................................................................4
1.6 Limitations of the research...............................................................................................4
1.7 Conceptual framework Analysis......................................................................................5
1.8 Structure of the dissertation..............................................................................................6
CHAPTER TWO: LITERATURE REVIEW..................................................................................7
2.1 Awareness of consumers regarding fresh produce...........................................................7
2.2 Factors related to food borne illness.................................................................................7
2.3 Government programmes for consumer to prevent food-borne illness............................8
2.4 Causes for contamination of fresh produce......................................................................9
2.5 Washing and purchasing practices of fresh produce known to the consumers..............11
2.6 Role of education in improving knowledge and practices regarding fresh produce......12
2.7 Role of bacterial agent's pathogens and its association to food borne illness................13
2.8 Importance of hand hygiene linked to food borne illness..............................................15
CHAPTER FOUR: RESULTS......................................................................................................17
CHAPTER FIVE: DISCUSSION..................................................................................................36
CHAPTER SIX: CONCLUSION..................................................................................................42
REFERENCES..............................................................................................................................46
APPENDIX 1.................................................................................................................................50
APPENDIX 2.................................................................................................................................53
APPENDIX 3 ................................................................................................................................56
APPENDIX 4.................................................................................................................................59
APPENDIX 5-...............................................................................................................................61
APPENDIX 6.................................................................................................................................74
Appendix 7.....................................................................................................................................75

APPENDIX 8 ................................................................................................................................76
APPENDIX 9 – .............................................................................................................................77
Appendix 10: .................................................................................................................................80
APPENDIX 11...............................................................................................................................82

CHAPTER ONE: INTRODUCTION AND BACKGROUND
1.1 Research Overview
Fresh produce is an important part to lead a healthy and balanced diet. Its consumption is
always been motivated by the doctors, nutritionists, government and public health agencies as
well. Change in the current health trends have suggested that an increase in the consumption of
fresh produce helps in building immunity in the body which ultimately reduces the risk of
diseases. It helps an individual in leading a healthy lifestyle.
Several studies have suggested that consumption of fruits and vegetables acts as a
preventive measure against various diseases. Its lower intake can lead to the risk of various
chronic diseases such as, cancer, coronary heart diseases, cataract formation and stroke as well.
There are various health benefits that are attached to the consumption of fresh produce. It
includes, decline in the prevalence rates of Type 2 diabetes, cardiovascular disease,
musculoskeletal disorders, dental cavities and several types of cancers, and both current and
previous studies support this statement (The National Health and Medical Research Council,
2017; Morgan, 2007). It plays an important role in balancing the blood pressure of the body as
well.
Scientific research proves that by eating recommended serving of fresh produce with
consuming at least five serves of vegetables and 2 serves of fresh fruits for adults in everyday
diet as recommended by the Australian guidelines has shown to reduce the chances of
developing chronic disease (The National Health and Medical Research Council, 2017). It
includes decrease in cardiovascular disease by 4% and reducing the risk of type 2 diabetes by
14% (Wang et al., 2014; Carter et al., 2010). A study also showcased that low consumption of
fruits and vegetables in Australian diet (<4 serves/day) has accounted for 9% of prostate cancer,
17% of colorectal cancer, 9% if breast cancer and, 2% of breast cancer (National Health and
Medical Research Council, 2003).
Fresh fruits and vegetables are grown in the open and natural environment. Some of them
have direct contact with the soil which increases the chances of high contamination from
pathogens in it (Maffei and et.al, 2016).Use of organic products and adopting its farming
practices, such as use of animal manure in crops, can increases the risk of contamination is crops
leading to health risks after its consumption. Now days, it is the major concern of people as well
as government. Alternative cropping systems have evolved that helps in reducing the use of
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chemical products while farming. It also results in lessen the health risk factors in human and the
environment as well (FSANZ, 2011).
When two or more than two people get in contact with the disease due to consumption of
same food or water is known as food borne disease. Despite of the consumption of fresh fruits,
people get accessible to various food borne diseases due the use of inappropriate methods while
farming. The most common food borne disease cases in the word is Salmonellosis. It led to
closure of various cafes and restaurants in Australia as well. Its incidence was found to be 49.8
cases per 100,000 population in 2012 (Salmonella, 2013). It outbreak is associated to products
which includes, eggs, poultry, milk, dairy products and raw meat. It also includes, fresh produce,
fruit juice, salad dressing, chocolates and peanut butter (Hocking, 2003). Consumers play a very
important role in mitigating and immobilizing the rates of food borne illness. In Australia 5.4
billion people annually get sick and 3000 people die from food borne illness with a cost of $1.25
billion spent annually because of that, with rates increasing annually (Department of Agriculture
Fisheries and Forestry, 2004).
Food borne diseases have greater impact on the human body. The increase in food borne
illness and the number of outbreaks increasing linked to fresh produce, it raises a lot of concerns
for the consumers in the future. Statistics from the past few years highlight a slight decrease in
food borne illness with 4 million people getting affected annually. On the other hand, there has
been a drastic increase by 50% seen in Salmonella strains causing food borne illnesses by 2012
in Australia, with double the cases observed in Queensland. This highlights a serious threat for
Queensland population.
Recent evidence supports this statement, in 2016 with a registered rock melon outbreak in
Australia linked with Salmonella with a total of 86 cases were reported in 2 weeks. This shows
that new strains of salmonella have been identified with serious food poisoning after consuming
rock melon. Food Safety Australia and New Zealand confirmed the presence of Salmonella in
the Red melon dirt farm. But the outbreaks have not been only limited to Australia but have also
been identified in the US.
According to with the FSANZ guidelines any presence of Salmonella spp. and
Escherichia Coli while examination ready to eat foods along with the range of >_102 cfu/g1 for
Listeria monocytogenes is considered potentially hazardous. It is important to highlight that the
FSANZ guidelines do not cover raw fruits and vegetables, especially the fresh produce that
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involve peeling, hulling or washing by the consumers prior to their consumption (Department of
Agriculture Fisheries and Forestry, 2004). As the guidelines suggest the acceptable level of a
microorganism to be present in the fresh produce that limits the risk and potential for causing
food borne illness. As consumers practices always vary from one person to another which is also
supported by previous consumer’s surveys.
The current research will help in identifying the current awareness level of people with
respect to food safety knowledge and handling practices. The findings will help food safety
authorities in targeting food safety messages to the consumers. It will further help in reduces the
implication of food borne diseases associated with fresh produce.
1.2 Rationale of the research
The research is considered to be valuable in nature if it helps to serve a certain purpose. It
is important to understand the rationale of the research in order to ascertain its relevance. The
inappropriate and insufficient knowledge has attracted the researcher to study the topic.
Moreover, the growing diseases from food borne diseases is the another aspect being considered
by the researcher for it.
The relationship between consumption of food produce and its impact is another aspect
of this research which help the current researchers to draw better conclusions and
implementations of strategies with respect to fresh produce. It will help in identifying the reasons
of food borne diseases and its impact on human body.
1.3 Research aim and objectives
The main aim of the research is “to understand the awareness level and knowledge of
consumers regarding food safety and handling practices that are associated to fresh produce
(including pre packaged fruits and vegetables). The objectives of the research are:
 To identify the gaps in current fresh produce knowledge and awareness level of the
consumers
 To strengthen the safety with respect to fresh produce and mitigate the risk of future
surge in food borne illness
 To set baseline knowledge in Australian consumers regarding fresh produce.
 To provide useful information to the current researchers for better creation and
implementation of the strategies associated to fresh produce.
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1.4 Research questions
The researcher is accountable to create research questions for better conduction of the
research. In the present scenario, following research questions have been identified:
 What are the gaps in the knowledge and awareness level of consumers regarding fresh
produce?
 What measures can be taken to reduce the risk of future surge in food borne diseases?
 What knowledge the consumers of Australia should own regarding fresh produce?
 What information is required to be considered by the current researchers for better
creation and implementation of the strategies associated to fresh produce?
1.5 Potential significance
The current study is associated to check the awareness level of consumers with
respect to food safety and handling practices. The study will prove to be effective for the people
who involved in constant intake of fresh produce (including fruits and vegetables). It is
envisaged that the research findings will help food safety authorities target food safety messages
to consumers, which could help reduce the number of food-borne illness outbreaks associated
with fresh produce. People will get to know about various food borne diseases that are related to
fresh produce and measures that can be used by them to reduce its incidence (Food Authority
NSW, 2008).
It is an important step taken by the researcher to outline the strategies that can be taken
into account by the current researchers and implement them in the better way. It will help in
reducing the ill impact of fresh produce on human health. Health is an important aspect of a
human body (Olaimat and Holley, 2012). It will educate the consumers regarding fresh produce
so that they can take better and effective decisions for their health
1.6 Limitations of the research
There are several limitations that are associated to current study due to certain research
constraints. The scope of the study is limited to factors including limited availability of data as
well as time and money constraint. It is important for the research to invest adequate amount of
money in the study so that he can come up with valuable and effective outcomes. The current
study is associated with ascertaining the awareness level of consumers regarding food safety and
handling practices that are associated to fresh produce (including pre packaged fruits and
vegetables). The major limitation is lack of availability of information with respect to fresh
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produce in Australia. Moreover, the researcher needs to conduct the study in the specific time
frame considering the entire important factor. It will put relatively high constraint in the study.
Inactive participation of people in the research can deviate the results of the study.
1.7 Conceptual framework Analysis
Framework and analysis is an important aspect of any study. It consist of detailed
information with respect to the investigation that researcher is going to conduct in the study. For
the current study associated with ascertaining the awareness level of consumers regarding food
safety and handling practices that are associated to fresh produce (including pre packaged fruits
and vegetables) following tools and techniques will be applied: Research design: The current study has been conducted by applying descriptive research
which helps the researcher to collect large amount of information on fresh produce in
Australia. It proved to be an effective tool aligned to the objective of the current study. Research philosophy: The current stud has considered theoretical aspect a it is regarding
ascertaining the awareness level of consumers regarding food safety and handling
practices that are associated to fresh produce (including pre packaged fruits and
vegetables). With respect to this, interpretivism philosophy has been used to collect the
data for the current study. Research type: The research has been conducted considering qualitative type of
investigation as qualitative methods are used analyse the collected data. It will help in
taking out valid outcomes of the study (Taylor, Bogdan and DeVault, 2015). Research approach: The present study is related to generation of new approach and
hence, inductive approach of research has been used in the current research. Data collection: For the present study, both primary and secondary data of collection
have been used in order to address the formed aim and objectives. Primary data have
been collected through sample of consumers and secondary data have been used through
journals, books and other published sources.
 Data analysis: In the present study, data will be collected through qualitative techniques
wherein thematic analysis will be conducted. The collected data will be analysed through
themes and graphical representation.
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1.8 Structure of the dissertation
The research will be conducted in the appropriate format. An appropriate structure of the
dissertation has been designed. The following structure has been designed:
Chapter 1: Introduction: This chapter provides brief overview of the research including its aim
and objectives
Chapter 2: Literature review: In this chapter, inclusion of data through books, journals, and
published source is provided. It is the strong base of dissertation which helps in achieving the
aims of the study.
Chapter 3: Research methodology: it consists of tools and techniques that are used by the
researcher in order to produce valid outcome.
Chapter 4: Data Analysis: The collected data is analysed in this chapter in order t bring out valid
outcomes and findings.
Chapter 5: Conclusion and recommendations: In this chapter conclusion is drawn based on the
analysis of the collected data.
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CHAPTER TWO: LITERATURE REVIEW
2.1 Awareness of consumers regarding fresh produce
In today's world food borne disease are the most serious and costly issues in every
country. As per the views of Arendt, S et al., (2013) an article was published which reports that
according to the facts of Centres for disease control and prevention (CDC) each year food borne
illness results in approximately 76 million illness, 325000 patients are hospitalized and causes
around 5000 deaths each year. Also, there is certain group of population which is at higher risk
of this disease when exposed to contaminated food. This group includes young children, infants,
immuno compromised people, pregnant women and people of age over 65 years.
According to Food borne illness in Australia (2014), present available nutrition
recommendation for consumer acknowledge them and shoppers regarding the consumption of
fresh fruits and vegetables and aware them regarding the fact that from where these fresh
produce come. However, in contrast to this as per the views of Greig & Ravel (2009), consumers
are much aware of the fact that from where their produce comes from and around 7% shoppers
pay no attention regarding this knowledge.
There are two studies available that helps in the identification of awareness and
knowledge among consumers regarding fresh fruits and vegetables. First research study
conducted a Systemic literature review gathered all the information from the peer reviews and
journal articles from 1998 to 2011 in Canada to develop a baseline level knowledge to identify
consumer’s current awareness in washing of fresh produce prior consumption, the frequency of
washing of poultry fruits and vegetables along with the frequency of hand washing. A total of 26
publications with all including a questionnaire to identify the level perception of people
regarding food safety knowledge (Nesbitt, A et al., 2014). The second study conducted in
Turkey on university students with a total number of 1,340 people volunteered in the study with
55% being male with an overall age range of 18-24 years. Results highlighted that an overall
67.8 % of students agreed on if they think if food is rotten it is alright to boil it and consume it
showcasing poor knowledge and awareness (Sanlier, N., & Konaklioglu, E, 2012).
2.2 Factors related to food borne illness.
There are various factors that contribute to food borne illness. According to Flint (2005),
unwashed knifes and utensils result in cross contamination of microorganisms that result in
gastroenteritis. Based on the data collected from year 2006-2010 it was found that 4.1 million
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cases of food borne take place in Australia. On the other as per the views of Altekruse, Cohen &
Swerdlow, (1997) many fruits and vegetables grown under the soil tends to get infected by the
presence of certain types of pathogens also contamination rate increases by infected food
handlers. This result in the food borne gastroenteritis and certain microbes in this are: pathogenic
E. coli, norovirus, Campylobacter species., and non-typhoidal Salmonella species.
According to Jay, Comar & Govenlock, (1999) many factors such as inadequate thawing
of food, storage of food for long duration at 4ºC and 60ºC and inadequate cooking aid the
microbes to survive in food and results in non gastrointestinal illness in Australians. In 2010,
contaminated food results in 5100 cases of non-gastrointestinal illness every year in Australia.
On the other hand as per the views of Nesbitt and et al., 2014 poor sanitation in the fresh produce
processing facilities generates the risk of infection, as most of the fresh produce is consumed raw
thus microbes easily enter our gut and infect us. So there is need of awareness regarding the
knowledge of cleaning and proper cooking of fresh produce to reduce the risk of many kinds of
infections.
According to Sanlier & Konaklioglu (2012), out of the 6087 participant in National
Gastroenteritis Survey, 450 were found positive regarding this infection. This means 17.2 million
cases related to gastroenteritis in Australia in 2001-02. It was also found that children's under age
of 5 and women between 20 to 40 years of age were highly prone to this infection in their
households.
2.3 Government programmes for consumer to prevent food-borne illness.
Australian government have introduced number of strategies and initiatives to reduce the
impacts of food borne illness. According to Greig & Ravel (2009), Australian government is
working on Primary Production and Processing Standards to manage and ensures the safety
related to food right from fields to the plate of consumers. The government is also working on
the policies related to food safety and is going to implement the revised edition of Policy
guideline on Food Safety Management for General Food Services and Closely Related Retail
Sectors in order to develop the toolkit related to risk management of food borne illness.
As per the views of OzFoodNet Working Group (2003), the Australian Government also
launched OzFoodNet – it is one of the Australia's highly efficient surveillance programme
associated to food borne illness in 2000, to provide proper understanding and education
regarding various causes that results in food borne disease and for the improvement of national
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surveillance. This programme has many epidemiologist registered under it which are located
each and every territory and state of Australia whose work is to investigate the outbreaks. Every
year OzFoodNet scrutinize around 120 normal outbreaks and 3 to 6 multi jurisdictional outbreak
related to food borne illness. On the other hand as per the views of Sanlier & Konaklioglu
(2012), with the help of National Enhanced Listeriosis Surveillance System which was
established in the year 2010, OzFoodNet is now able to scrutinize and detect the number of
outbreaks that are related to Listeria infections in an appropriate and organised manner to prevent
more cases related to same infection.
According to Flint (2005) , industries also play major role in preventing the infection
resulting from food borne illness. Many industrialists have initiated the programmes such as
Hazard Analysis Critical Control Point (HACCP) it may be due to two reason either it can be a
voluntary step or due to mandatory legislation which includes food safety management
programme. These programmes work differently by identifying the major risk zone in the whole
food supply chain that help in controlling the hazards related to food safety to ensure the food
safety for consumers. Australia also run a well known food recalling programme that is
coordinated by Food Standards Australia New Zealand (FSANZ) and it aims toward the removal
of contaminated food products from market.
2.4 Causes for contamination of fresh produce
Consumption of fresh fruits and vegetables is an important aspect to lead a balanced and
healthy life style. However, contamination is the major concern for the people and government
as well. In accordance with Hussain and Gooneratne (2017), With an increase in the
consumption of fresh produce, it becomes alarming for the producers to maintain proper hygiene
in order to increase its exposure to food hazards. Fresh produce gets contaminated due to
physical, biological and chemical hazards. Physical hazards will include, sand, dust, wood,
pieces of metal etc. Chemical hazards includes, chemical and pesticides used in packaging which
helps in keeping the fruit and vegetable fresh for longer period of time. Biological hazard
includes, microbiological contamination of pathogens such as, Salmonella, Escherichia coli,
Listeria monocytogenes and other pathogenic microorganisms which are present in the soil.
When the fresh produce comes in contact with the soil they also get contaminated. However, in
contrast to this, as per the views of Thomas and et.al. (2013), the greatest risk of contamination is
when the fresh produce are consumed by people without washing it. Further, poor sanitation in
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fresh produce processing facilities possesses serious health risks. Hence, adequate cleaning of
raw consumed fresh produce is an important aspect as cooked food is boiled which decreases the
presence of bacterias in it and make it safer for consumption.
According to Havelaar and et.al. (2012), produce which are used for salad such as lettuce
and spinach are grown lower in the ground which increase their chances to come into the contact
of fertilizers that are already contaminated. It is due to poor irrigation facilities as well which
include, contaminated water and poor hygiene practices of the farmers. The multi layered fruits
and vegetables are difficult to be cleaned with water. It poses to have different risk issues
associated to it. Hence, thoroughly washing the produce and using it with utmost safety becomes
an important part in the consumption of fruits and vegetables that are eaten raw.
As per the research conducted in USA at University of Illinois College of Agriculture,
Consumer and Environmental Sciences (ACES) studied the pattern of pathogens that is attached
to leafy vegetables. In the study, 24 types of fruits and vegetables were considered that are
consumed raw by the consumers. The researcher expected that pathogens are found to be hidden
in the rough surface areas, hard cuticles and waxy areas of fruits and vegetables. However, as per
the results found out by the researcher was opposite to their expectations. Crystalline wax-
structures on the leaf cuticle which were expected to have many pathogens harboured a fewer
number of pathogens and viruses after rinsing of the produce.
According to CDC (2012), One of the major risk factors is soil, in which most of the
fresh produce is grown, has the potential to harbor harmful pathogens like salmonella etc. Other
risk factors include the use of biological fertilizers, untreated animal manure and use of irrigation
water are sources of pathogens contamination which are clearly detailed in table 1.
Table 1: Methods causing contamination in fresh produce
Pre harvest / Methods causing contamination of fresh produce before
harvesting
Soil
Irrigation water
Air (dust particles)
Wild and domestic animals
Inadequate human handling practices.
Animals waste and inadequately composted manure.
Fertilizers
Post harvest/ Methods causing contamination of fresh produce after
harvesting
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Human handling (farmers, workers, consumers)
Through different means of transportation
Improper storage
Inadequate cleaning
Harvesting equipment
Source: Stals and et.al. (2012)
2.5 Washing and purchasing practices of fresh produce known to the consumers
Washing of fresh produce is an important aspect to reduce the health risk to the
minimum. Thorough wash of fruits and vegetables reduces the illness of food borne diseases.
Fresh produce may be contaminated through pathogens. As per the views of Verrill, Lando, and
O'Connell (2012), a food safety survey different questions related to purchasing and washing of
fruits and vegetables were asked to the consumers. The survey was conducted both in 2006 and
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Illustration 1: Causes of contamination in fresh produce

2010. As per the results of 2006, 98% consumers wash strawberries, 97% wash tomatoes, 54%
wash bagged lettuce which is pre cut and 57% wash cantaloupes before its consumption.
Cataloupes washing declined in 2010 by the man and lettuce wash increased by women in the
same period. Hence, it was concluded by the research that emphasis is required to be given to
targeted education campaigns where need of washing fruits and vegetables must be explained to
people.
According to Marjie L. and et.al. (2009), a household study was conducted among 300
respondents including equal number of low, middle and hign income group. Amapalaya (bitter
gourd), pechay (bok choy) and lettuce were considered, as these vegetables are quite exposed to
different pesticides. The study revealed that in all income groups, people were attracted towards
the visual appeal of the fresh produce. It included, freshness, cleanliness, apprearance and
physical damage present to these vegetables. In the views of the respondents food, safety is
proper handling of food which means that vegetables must be naturally grown, organic in nature,
chemical and persticides free. However, as per the views of Pire and et.al (2012), consumers are
not particulary concerned towards the safety of the fruits and vegetables which they consume.
Moreover, they are not aware about proper washing and purchasing practices that needs to be
adopted by them. Hence, it is the role of the governemnt to make mandatory to the vendors,
wholesalers and producers of the fresh produce to take necessary steps in order to protect the
health of the consumers. It creates the need of taking proper food safety measures in order to
deliver best and pesticides free fruits and vegetables to the consumers.
2.6 Role of education in improving knowledge and practices regarding fresh produce
Education plays an important role in improving the activities and practices of the
consumers regarding fresh produce. Two research articles showed a positive correlation of food
safety practices linked to fresh produce, with both utilizing educational programs through experts
in food safety with comparing results before and after the educational campaigns to highlight
existing knowledge gap with any improvement to be highlighted after the program with the
majority of the population group being females above 70%. According to Losasso and et.al
(2012), the first study included a total of 13 cycles with 8 seminars and the response was noted
by questionnaires highlighted an increase from 47.6% to 60.5% was seen in pre-and post-results
in food safety and from 43.3 % to 59.2% for nutritional safety was shown in consumers. As per
the views of Young and et.al (2015), the second study conducted a systemic review and meta-
12

analysis by including 50 Uncontrolled studies and 29 controlled studies (Randomized and non-
randomized controlled trials, studies included from all around the world with the majority from
the US) showcasing positive relation of education in controlled trials and very heterogeneous
results in non-controlled trials. This shows a variation in results and does not justify education as
a positive factor linked with good food safety practices.
2.7 Role of bacterial agent's pathogens and its association to food borne illness
According to Crago and et.al. (2012), There are diverse bacterial communities that are
significantly different from each other. However, there are certain types of bacteria that are
found in common in some of the vegetables and products such as, sprouts, lettuce, spinach,
peppers, tomatoes and strawberries. They tend to have high abundance of bacterial agents as
compared to that of other fresh produce. Since, these produces are generally consumed raw, its
impact on health is more, as compared to that of the pathogens available in fruits and vegetables.
It gives rise to different types of food borne diseases as well. The functioning of the body
become slow and the individual gets attracted towards damage of health.
There are various factors that results in composition of microbes community. It includes,
pH level in the soil and manure, availability of moisture in the environment and chemical used
on farming activities. There can be different growing conditions in the products that can give rise
to pathogens in the fresh produces. Transport procedure and storage practices adopted can also
affect he level of pathogens in the fruits and vegetables and borne of different microbial
communities. According to Olaimat and Holley (2012), farming practices adopted also p;lays an
important role in the borne of microbial communities. Farmers in the developed countries have
access to different farming practice. They can opt for organic and conventional farming as well.
Organic farming s different from conventional farming in variety of manner such as use of
pesticides and fertilizers. A difference in development of microbial community has been found in
both the farming practices. A substantial amount of impact on the quality of the produced have
been noted with the enhancement in the farming practices adopted by the farmers.
According to Ramos and et.al (2013), there are various reasons of outbreaks that has
taken place in the world due to food borne illness. The cause of illness can be Viruses, Bacteria
and Protozoa which can be in different forms during their presence in fresh produces. The table
shows the different types of bacteria, virus and protozoa present in fruits and vegetables:
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Table 2: Different types of Viruses, bacteria and protozoa
Source: Kirk and et.al (2014)
Viruses Bacteria Protozoa
Rota virus Bacillus cereus Toxoplasma gondii
Norovirus Shigella Cryptosporidium spp
Hepatitis A Staphylococcus aureus Giardia lamblia
Vibrio parahaemolyticus
Shiga toxin-producing E. coli
Other pathogenic E. coli
Listeria monocytogenes
Salmonella, non-typhoidal
Salmonella Typhi
Yersinia enterocolitica
Presence of every virus results in the borne of different diseases. It includes, malaria,
typhoid, dehydration, diarrhoea, intestine infections. The common symptoms of these diseases
are, fever, stomach ache, vomiting, nausea, intoxication etc.
According to Leff and Fierer (2013), the pathogens not impact children but have a severe
imp[act on the health of a pregnant woman as well. During pregnancy, the immune system of a
woman is weak, making her baby and herself in having an increased risk of contracting to
bacteria, viruses, and parasites that cause food borne illness. Pregnant women are among the
most vulnerable population group of contracting the disease, any food borne illness during
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pregnancy can have a direct impact on the newborn or developing fetus and can cause severe
health implication. Symptoms of illness vary with no symptoms at all in some cases to minor flu-
like symptoms reported with ache, nausea, fever, chills etc. may be present to severe symptoms
with the spread of infection to the central nervous system, headaches, stiff neck, meningitis,
confusion, loss of balance, or convulsions. In extreme cases of food borne illnesses have higher
variability and may affect the newborn including miscarriage, stillbirth, premature delivery, low
birth babies, and in most severe cases even infant death has been reported as per New South
Wales Government Food Authority (2014). However, as per the views of Havelaar and et.al.
(2012), it is important for the government to take necessary steps and make them aware about
these food borne diseases so that its incidence can be reduced to the minimum.
2.8 Importance of hand hygiene linked to food borne illness
According to Water sanitation and environmentally related hygiene (2013), hand hygiene
plays an important role to reduce the impact of various food borne illness. It is estimated that
washing hands with soap can reduce the diarrhoeal diseases deaths by 50%. It also reduces the
risk of respiratory infections by 16%. According to the research conducted among 16 elementary
schools and 6000 students, it was revealed that use of sanitizer in the classroom reduced the
absenteeism of students in the class.
According to water sanitation and environmentally related hygiene (2013), between 1.2%
to 1.3% of population in UK suffer from outer ear infections each year. It happens due to ear
remaining in contaminated water after swimming and bathing. It has also increased the incidence
of getting deaf in UK. However, as per the views of Verrill, Lando, and O'Connell (2012), 80%
of the communicable diseases are transferred by touch as it referred to be the primary source of
the disease spread. It can be through own mouth, eyes and nose as well. Touching the food and
touching one's own eyes can also spread the disease very fast. Moreover, touching food with
contaminated hands also tend to spread food borne illness such as, diarrhoeal infection, E. Coli,
Staph and Salmonella. Touching the face with contaminated hands can increase the incidence of
cold, flu and pneumonia. Since, pneumonia is the number one cause of childhood death, it is
important to handle the disease with care and take appropriate actions where required.
According to Crago and et.al. (2012), 20% of people wash there hands before preparing
food. It reduces the incidence of various diseases. The vendors of fruits and vegetables may have
contaminated hands and hence it becomes an important aspect that the fruits and vegetables must
15

be washed before consumption. Clean hands and germs free fruits are the two important factors
that are to be considered by the consumers.
The main aim is to educate the consumers about microbiological hazards that can be
transferred in their body due to unclean hands and body. Consumers play a vital role in
mitigating the growing burden of food borne outbreaks. An awareness program initiated by the
government can reduce its incidence by making people aware about washing hands.
16

CHAPTER FOUR: RESULTS
A survey was conducted through social media amongst all of the QUT staff members. The
purpose was to gather the information regarding their knowledge and information on food safety.
Moreover, their perception with respect to food handling practices with respect to fresh produce
was also analysed.
Characteristics n %
Age (n=433)
- 18-24
- 25-34
- 35-44
- 45-54
- 55-64
- 65-74
- 75 or older
- Prefer not to say
256
103
39
20
11
2
1
1
58.12%
23.79%
9.01%
4.62%
2.54%
0.46%
0.23%
0.23%
Gender
- Male
- Female
- Other
- Prefer not to say
122
306
2
3
28.18%
70.67%
0.46%
0.69%
The Highest level of qualification completed
- Primary school
- High school
- Certificate or trade qualification (e.g. Tafe, diploma)
- Undergraduate university (e.g. Bachelor degree)
- Postgraduate university (e.g. Masters, PhD)
- Prefer not to say
1
160
49
141
77
5
0.23%
36.95%
11.32%
32.56%
17.78%
1.16%
17

Average household income
- Less than $500
- $500-$999
- $1,000-$1,499
- $1,500-$1,999
- $2,000-$2,499
- $2,500 or more
- Prefer not to say
90
87
63
45
33
49
66
20.79%
20.09%
14.55%
10.39%
7.62%
11.32%
15.24%
State or territory currently residing in
- Australian Capital Territory
- New South Wales
- Northern Territory
- Queensland
- South Australia
- Tasmania
- Victoria
- Western Australia
- Prefer not to say
1
6
2
396
2
2
7
14
3
0.23%
1.39%
0.46%
91.46%
0.46%
0.46%
1.62%
3.23%
0.69%
Theme 1: People get their fresh produce from supermarket
Choices Respondents
Supermarket 246
Local independent shops of small shops 120
Farmers or other market 34
Grow them by yourself 33
18

Findings: Out of 433 respondents, 246 people take their fresh produce from supermarket. 120
people rely on local independent shops for their fresh produce purchase. Only 33 people get their
food products directly from farmers or any other existing market at the place where they live.
However, 33 people believe in growing by themselves rather than opting for any other source. It
shows that majority of people have higher dependency on supermarket in order to get their fruits
and vegetables.
Theme 2: People clean their hands before preparing fresh produce
Choices Respondents
Yes 235
No 120
Sometimes 78
19
57% 28%
8%
8%
Supermarket
Local independent shops of
small shops
Farmers or other market
Grow them by yourself
54%
28%
18%
Yes
No
Sometimes

Findings: Out of 433 respondents, 235 people believe in cleaning their hands before preparing
fresh produce. However, 120 people do not clean their hands at all while preparing their fruits
and vegetables. Moreover, there are 78 people who sometimes wash their hands before handling
and preparing their fresh produce. They do not take it as a compulsion and wash their hands
whenever they feel like doing. It can be assessed that most of the people believe in washing their
hands before handling fruits and vegetables. It shows that some of the people are aware of its
importance and some are not conscious of it.
Theme 3: People clean their hands with water
Choices Respondents
Water 120
Warm water 25
Hand sanitizer 56
Dry towel 59
Wet towel 78
Paper napkins 95
Findings: Out of 433 people 120 respondents thinks water in the best option to clean hands
before handling fresh produce. As per the views of 95 respondents, paper napkin is the other
option that can be used to clean hands. Further, wet towel is another option suggested by 59
people in order to clean hands before handling fresh fruits and vegetables. Other options
suggested by respondents are dry towel, hand sanitizer, and warm water. It shows that majority
of people opt for water as it is the easiest and quickest option for the people.
20
28%
6%
13%
14%
18%
22%
Water
Warm water
Hand sanitizer
Dry towel
Wet towel
Paper napkins

Theme 4: People wash their fresh fruits and vegetables before consuming
Choices Respondents
Yes 235
No 120
Sometimes 78
Findings: Out of 433 respondents, 235 believe that they wash their fruits and vegetables before
consuming it. It gives them satisfaction that the fresh produce they are consuming is fresh and
consumable. Further, 120 people out of the sample do not believe in washing their fresh produce
before using it for consumption. However, there are 78 people present in the sample who think
that washing is not a regular practice that is adopted by them while consuming their fresh fruits
and vegetables or any other packaged food.
Theme 5: People quickly wash pre packaged fresh produce with tap water
Choices Respondents
No, it is already pre washed 125
Quickly rinse it with tap water 135
I wash it same as I was unpackaged food 76
I don’t purchase pre-packaged fresh fruits and vegetables at
all
97
21
54%
28%
18%
Yes
No
Sometimes

Findings: Out of 433 people, 135 believe that they wash their fruits and vegetables quickly with
tap water as it acts as a convenient option for them. Further, 125 people thinks that there is no
need to wash the fresh produce and pre packaged fruits and vegetables as they are already been
washed before packaging. Moreover, 97 people do not believe in purchase of pre packaged fruits
and vegetables and opt for fresh produce as they think that its consumption can be harmful for
health. However, 76 people out of 433 respondents think that they should wash their pre
packaged fruits and vegetables in the same manner as that of unpackaged fresh produce.
Theme 6: After opening the package, people gradually use it until it is finished
Choices Respondents
I use it gradually until it has been used 156
I use it gradually but don’t use it after best before
date
107
I use it all in one or two meals 146
Other 24
22
29%
31%
18%
22% No, it is already pre washed
Quickly rinse it with tap water
I wash it same as I was
unpackaged food
I don’t purchase prepackaged
fresh fruits and vegetables at
all
36%
25%
34%
6%
I use it gradually until it has
been used
I use it gradually but don’t use
it after best before date
I use it all in one or two meals
Other

Findings: Out of 433 respondents, 156 people use the pre packaged fruits and vegetables
gradually until they have been used completely. Other 146 people utilize the whole packet in one
or two meals as they think that keeping and using it for more than 2-3 days reduce the nutritional
values. There are 24 people whose preferences keep changing and mould their option as per the
type of fruits and vegetables they are consuming. Hence, it can be ascertained from the above
question that most of the people have not set any deadline that depicts that the food is been used
by them is required to finished at particular date or time and gradually finish it till the product is
completely consumed.
Theme 7: People store pre-packaged fruits and vegetables in refrigerators
Choices Respondents
Room temperature 130
In the refrigerator 189
Others 114
Findings: Out of 433 people, 189 respondents believe that the pre packaged fruits and
vegetables must be stored in the refrigerator so that it can be kept fresh for a longer period of
time. Further 130 people think that it can be kept at the room temperature so that it can be kept
fresh. It is required to be noted that there is no set and prescribed format known to the people
which is the best to store the fruits and vegetables. However, 114 people are present who opt for
different home remedial methods in order to keep their fruits and vegetables fresh for longer
period of time.
Theme 8: People mostly store lettuce, Spinach and cut fruits in refrigerator
23
30%
44%
26%
Room temperature
In the refrigerator
Others

Choices Respondents
Berries 140
Stone fruits (eg., peaches and apricots) 156
Apples and pears 196
Bananas 135
Tomatoes 198
Spinach 235
Lettuce 267
Onions 157
Cut vegetables 149
Cut fruits 265
Other 67
Findings: 433 respondents have given multiple answers. Their choices include different type of
fruits and vegetables. There are around 267 people who believes that lettuce must be stored in
refrigerator in order to keep it fresh. Further, cut fruits and vegetables must also be stored in
refrigerators based upon the opinion of 265 respondents. 235 respondents think that spinach is
also an important vegetable which is required to be stored in refrigerator in order to keep it fresh.
Tomatoes are also required to be stored in refrigerator based on the opinion of 198 people.
Adequate numbers of votes are given to other vegetables and fruits as well. It includes, berries,
apples, pears, cut vegetables, stone fruit, and bananas.
Theme 9: People determine the freshness of fruits and vegetables by its smell
Choices Respondents
24
0
100
200
300
140 156 196 135 198 235 267
157 149
265
67
Respondents

By its appearance (colour change,
witling)
124
By its smell 135
Starts going mouldy or decaying 76
After a week 23
After a month 65
Other 10
Findings: Out of 433 respondents, 135 believe that smell is the best to measure the freshness of
the fresh produce is through its smell. The fruits and vegetables which are not fresh tends to
smell stinky and stale. Further, as per the views of other 124 people from the sample, the best
way to measure the freshness is through its appearance such as colour change, witling etc.
Further, 76 of them think that the fruits and vegetables become mouldy and decaying if they are
not fresh. Moreover, 23 people believe that they tend to become stale after a week and 65 thinks
that it goes stale after a month. In the end, 10 think that there happens to be some other way to
define the freshness of fruits and vegetables.
Theme 10: People believe that organic food products are safe
Choices Respondents
Yes 236
No 102
Mostly 75
Sometimes 20
25
29%
31%
18%
5%
15%
2%
By its appeararance (color
change, witling)
By its smell
Starts going mouldy or
decaying
After a week
After a month
Other

Findings: Out of 433 respondents, 236 people think that organic food is safer than the normal
one. Therefore, they prefer to have organic fruits and vegetables at their home. Further, as per the
views of other 102 people from the sample, they tend to prefer all kind of food inspire of being
organic or inorganic. It shows that they have no such belief that organic food products are safer.
75 people tend to prefer organic food products over the inorganic one. It shows difference in the
point of view of people. In the end, 2 people sometimes prefer organic fruits and vegetables and
their choice is more likely based on the availability of the products.
Theme 11: Use of chemical is considered by people while making decision of purchase
Choices Respondents
Use of Chemical 278
Process of food grown 124
Doesn’t consider anything 25
Other 6
26
55%
24%
17%
5%
Yes
No
Mostly
Sometimes

Findings: Out of 433 participants in the survey, 233 people believe that usage of chemical is the
important aspect that is required to be considered while making purchase decision. Further, 124
of the respondents thinks that the way food is grown plays an important role in making decision
of purchase as it decides that whether it will be fit for consumption or not. Moreover, 25 people
doesn’t consider anything and make purchase as per the availability of the products. In the end, 6
of the respondents consider different reasons while making their purchase decision. Hence, it can
be found that use of chemical is the major concern for most of the people.
Theme 12: Irrigation system makes the fresh produce contaminated
Choices Respondents
Soil 134
Irrigation system 154
Contaminated or unclean surface 89
People who handles food 35
Other 21
27
64%
29%
6%
1%
Use of Chemical
Process of food grown
Doesn’t consider anything
Other

Findings: Out of 433 respondents, 154 people think that irrigation system is majorly responsible
to make the fresh produce contaminated. Further, 134 people think that soil is the major reason
of contamination; polluted soil can make its produce harmful for consumption as well. 89 of the
respondents think that contaminated or unclean surface where the fresh produce are kept or
stored makes it harmful for consumption. However, 35 respondents believe that people who
handles food are the main reason in the contamination of food. However, there are 21 people
who tend to think other reasons that lead to contamination of fruits and vegetables.
Theme 13: People do not understand about food borne illness
Choices Respondents
Yes 179
No 243
Almost 10
28
31%
36%
21%
8%
5%
Soil
Irrigation system
Contaminated or unclean
surface
People who handles food
Other
41%
56%
2%
Yes
No
Almost

Findings: Out of 433 people, 243 do not understand about the food borne illness and how the
consumption of food happens to create sickness to some person. However, as per the views of
179 people, they tend to understand the meaning of food borne illness which can affect the health
of a person. Moreover, there are 10 respondents among the whole sample of the survey who have
a bit idea about food borne illness but they are sure if their understanding regarding the topic is
correct or not. Hence, it can be assessed that there is a lack of understanding with respect to food
borne illness among the people.
Theme 14: Most of the people have heard about people getting sick from eating fresh produce
including pre packaged fruits and vegetables
Choices Respondents
No 156
Yes 234
Cannot remember 43
Findings: Out of 433 respondents participated in the survey, 234 have heard about people
getting sick due to consumption of fresh produce including pre packaged fruits and vegetables. It
shows their concern regarding food products and food borne illness as well. Further, 156 of the
total respondents have never heard of consumption of fruits and vegetables making people sick
which also includes pre packaged fruits and vegetables. However, 43 of them cannot recollect
the incidence or one can say that they do not remember the happening that fresh produced fruits
and vegetables have made people sick. Hence, it can found that majority of people have gone
through the arena where people have gone sick due to consumption of fresh produce.
29
36%
54%
10%
No
Yes
Cannot remember

Theme 15: People have experienced food borne illness / food poisoning in last one year itself
Choices Respondents
No 45
Cannot remember 23
Yes, within the last year 138
Yes, 1-5 years ago 87
Yes, 6-10 years ago 65
Yes, more than 10 years ago 75
Findings: From the 433 respondents of the survey, 138 people have experienced food borne
illness or food poisoning due to consumption of freshly produced fruits and vegetables. It shows
that the occurrence of food borne illness is quite high. Further, it can be ascertained that 85
people have experienced it in last 1 to 5 years. It shows that there may be some difference in the
consumption which reduced the incidence of disease in them. Moreover, 75 of them have
experienced it more than 10 years ago and have not undergone it recently. There are around 65
people who have experienced it in last 6 to 10 years in them or their family members. In the end,
45 people have never experienced it in their lifetime. It shows their concern and safety measure
have led them prevented from the diseases.
Theme 16: People are not aware about microorganism that can contaminate fresh produce
and food borne illness
Choices Respondents
Clostridium perfringens 24
30
10%
5%
32%
20%
15%
17%
No
Cannot remember
Yes, within the last year
Yes, 1-5 years ago
Yes, 6-10 years ago
Yes, more than 10 years ago

Escherichia coli (e. coli) 21
Hepatitis A 35
Listeria monocytogenes 10
Salmonella 45
Staphylococcus aureus 9
None 290
Don’t know 235
Findings: Out of 433 respondents, 290 are not at all aware of the diseases that are included in
food borne illness and the kind of microorganism that is responsible for the contamination of
their fresh produce. There are 235 people who are not even aware of food borne illnesses and
hence consequently not aware of the microorganisms at all. However, there are few people who
have got a bit idea about different microorganism responsible for contamination in fruits and
vegetables. There are about 45 people who are aware about Samonella. Further, there are around
35 respondents who are aware of Hepititis A and its incidence. There are other people who have
heard some or the other thing about Clostridium perfringens, Escherichia coli (e. coli), Listeria
monocytogenes and Staphylococcus aureus.
Theme 17: People know a little about Salmonella
Choices Respondents
I know everything 34
31
Clostridium perfringens
Escherichia coli (e. coli)
Hepatitis A
Listeria monocytogenes
Salmonella
Staphylococcus aureus
None
Don’t know
0
50
100
150
200
250
300
350
24 21 35 10
45
9
290
235
Respondents

I know a lot 25
I know a little 178
I have heard of salmonella 132
I have never heard of salmonella 64
Findings: Out of 433 respondents, 178 know a little about Salmonella as they have heard about
its incidence in the news. However, 132 have heard about but have no idea what happens due to
this microorganism. Out of all the respondents in the survey, 64 have never heard about
salmonella and hence have no idea about it and diseases caused by this organism. Further, only
34 know everything about this microorganism and 25 respondents know a lot about it. Hence, it
can be ascertained from the survey that people have only a little idea about this micro organism
and diseases that can be caused by it.
Theme 18: People have heard about Hepatitis A
Choices Respondents
I know everything 25
I know a lot 37
I know a little 135
I have heard of Hepatitis A 165
I have never heard of Hepatitis A 71
32
8%
6%
41%
30%
15% I know everything
I know a lot
I know a little
I have heard of salmonella
I have never heard of
salmonella

Findings: Out of 433 respondents, 165 have just heard about this disease and have no idea about
its incidence and causing diseases. About 135 people are there who know a little about its
diseases through, TV and newspaper. Further, there are 71 people who have never heard about
this disease and have no idea about its incidence. It shows their lack of knowledge with respect
to food borne illness. There are 37 respondents who have adequate knowledge about hepatitis A
and hence take proper measures to reduce its incidence. In the end, there are only 25 people who
know everything about this disease and have successfully been able to take adequate measures in
order to reduce this illness in their family and in their surroundings as well.
Theme 19: people have learned about store and handle of fresh produce including pre-
packaged fruits and vegetables from friends, TV and social media
Choices Respondents
Family 135
Friends 154
School 89
TV 176
Social media 148
Websites 76
In-store advice (e.g. information near products) 98
Packaging (for pre-packaged fruits and
vegetables)
109
Other 70
33
6%
9%
31%
38%
16% I know everything
I know a lot
I know a little
I have heard of Hepatitis A
I have never heard of Hepatitis
A

Findings: Out of 433 respondents, 176 have learned to handle and store of fresh produce through
TV. It shows TV is the best medium to literate people with respect to adoption of proper storing
and handling practices of fresh produce including pre packed fruits and vegetables as well.
Further, another famous medium of learning for respondents is through Social media as 148
people have agreed. It describes influential role of social media in the life of people. Moreover,
friends is another important aspect as 154 have learned storage and handling practices through
this mode. Other mediums used by people includes, websites, in store advice, packaging of the
material, school teaching and various other methods.
Theme 20: People have heard about food borne illness and know a little about it
Choices Respondents
I know everything 34
I know a lot 56
I know a little 145
I have heard of food borne illness 176
I have never heard of food borne illness 22
34
0
40
80
120
160
200
135 154
89
176
148
76 98 109
70
Respondents

Findings: Out of 433 participants in the survey, 176 have only heard about food borne illness
and have little idea about its aspects and consequences. Further, there are 145 respondents who
believe that they know a little about these types of diseases. There are 56 people who have
adequate knowledge with respect to the cited topic. Only 34 people in the overall respondents are
present who know everything about food borne illness. There are still 22 people present in the
respondents who have never heard about food borne illness and have no idea about its
consequences either.
35
8%
13%
33%
41%
5%
I know everything
I know a lot
I know a little
I have heard of food borne
illness
I have never heard of food
borne illness

CHAPTER FIVE: DISCUSSION
Theme 1: People get their fresh produce from supermarket
Majority of people finds that supermarket is the best and the safest place to get their fresh
produce. Moreover, it is a convenient option for the people as well. Hence, they opt to get their
fruits and vegetables from the supermarket in comparison to that of local and independent stores.
According to Food borne illness in Australia (2014), tend to present available nutrition
recommendation for consumer acknowledge them. It helps them making aware about the
nutritional values in consumption of fresh fruits and vegetables. Moreover, making them aware
regarding the fact that from where these fresh produce come. Further, they also consider that the
fresh produce that is labelled tend to reflect better results in comparison to that of fruits and
vegetables taken from farmers.
Theme 2: People clean their hands before preparing fresh produce
Majority of people happens to clean their hands before preparing their fresh produce. It
shows that the awareness level of washing hands is high and people tend to keep themselves
clean while preparing their meal so that germs cannot get transferred from their hands to the
fruits and vegetables. According to Verrill, Lando, and O'Connell (2012), washing and cleaning
of hands has been an important measure that has experienced increase in 2010 as compared to
that of 2006. Further, major amount of increase was reflected in adoption of the practice by
women and reduction in men. It has been found that people who do not wash their hands before
handling fresh produce tend to attract toward contamination of the products and hence leading to
food borne illnesses in the patients.
Theme 3: People clean their hands with water
People tend to clean their hands with water rather than any other method such as paper
napkins, wet towel and sanitizer. It is easy and convenient option that can be adopted by people
and it is the method on which people can rely. Understanding the need of washing hands is an
important aspect to understand. According to Crago and et.al. (2012), washing hands can reduce
the incidence of food borne illness leading to decease in the death of people as well. Hence, it
can be evaluated that clean hands happens to be important aspect while handling fruits and
vegetables., 20% of people tend to wash there hands before preparing food. The vendors of fruits
and vegetables may have contaminated hands and hence it becomes an important aspect that the
fruits and vegetables must be washed before consumption. Clean hands and germs free fruits are
36

the two important factors that are to be considered by the consumers. According to Water
sanitation and environmentally related hygiene (2013), the role of hand hygiene is quite vital
hand hygiene to reduce the impact of various food borne illness. It is estimated that washing
hands with soap can help in reduction of diarrhoeal diseases deaths by 50%. It also reduces the
risk of respiratory infections by 16%.
Theme 4: People wash their fresh fruits and vegetables before consuming
Majority of people wash their fruits and vegetables before using them for consumption. It
shows their concern towards the illness. It happened to reduce the illness among people. As per
the views of Verrill, Lando, and O'Connell (2012), a food safety survey was conducted where
different questions related to purchasing and washing of fruits and vegetables were asked to the
consumers. The survey was conducted both in 2006 and 2010. As per the results of 2006, 98%
consumers wash strawberries, 97% wash tomatoes, 54% wash bagged lettuce which is pre cut
and 57% wash cantaloupes before its consumption. Cataloupes washing declined in 2010. It
shows that incidence of washing practices of fruits and vegetables have increased.
Theme 5: People quickly wash pre packaged fresh produce with tap water
Majority of people tend to wash their fruits and vegetables quickly under the tap water
only. This may not kill all the bacteria attached to it. But it can reduce its contamination ton a
certain level. According to Flint (2005), use of unwashed knifes and utensils can lead to cross
contamination of microorganisms which result in gastroenteritis. As per the data collected in year
2006-2010 it was analysed that 4.1 million cases of food borne take place in Australia in 4 years.
It shows the presence of knowledge in people regarding washing and handling of pre-packaged
fresh produce can reduce the happening of food borne illness among people.
Theme 6: After opening the package, people gradually use it until it is finished
Majority of consumers tend to use the fresh produce gradually until it is completely
finished, after opening the package. However, they do not consider that after the packet is open
tit get higher chances that it can come in contact with the microorganism whose consumption
and affect the health of the person. Moreover, only few of the people consider best before date of
the product. Literature review suggests that the person must have the idea of freshness of the
products so that it do not affect their health.
Theme 7: People store pre-packaged fruits and vegetables in refrigerators
37

Majority of people thinks that pre packaged food is required to be stored in refrigerators
in order to keep it fresh and eat-able for longer duration. In the refrigerators, fresh produce get
constant temperature which allow them to stay fresh for longer period rather than keeping them
outside as temperature keep fluctuating. However, in contrast to this, as per the views of Jay,
Comar & Govenlock, (1999) many factors such as inadequate thawing of food, storage of food
for long duration at 4ºC and 60ºC and inadequate cooking aid the microbes to survive in food
and results in non gastrointestinal illness in Australians. It shows that only storing the products in
the refrigerator can't solve the problem.
Theme 8: People mostly store lettuce, Spinach and cut fruits in refrigerator
Majority of people consider that it is important to store lettuce, Spinach and cut fruits in
the refrigerator in comparison to other fresh produce. It shows their concern that leafy vegetables
tend to stale a lot faster than that of other fresh produce. In this case proper handling of these
vegetables is required to be done by the consumer in that case. However, in contrast to this,
literature review suggested that other vegetables and fruits such as tomatoes and cut vegetables
get staled if not stored at a colder place than room temperature. The study proves to be right for
the people living in hotter regions.
Theme 9: People determine the freshness of fruits and vegetables by its smell
Majority of people determines the freshness of the fruits and vegetables by its smell.
Another important factor to measure is appearance, colour etc. According to Marjie L. and et.al.
(2009), a study was conducted among 300 respondents. Amapalaya (bitter gourd), pechay (bok
choy) and lettuce were considered, as these vegetables are quite exposed to different pesticides.
The study revealed that in all income groups, people were attracted towards the visual appeal of
the fresh produce. It included, freshness, cleanliness, apprearance and physical damage present to
these vegetables.
Theme 10: People believe that organic food products are safe
Majority of people believe that organic food products are safer and have less incidence of
food borne illness. It has been assumed by people that these products are grown in natural way
and no pesticides are used by the farmers to grow these fruits and vegetables. According to
Marjie L. and et.al. (2009). In the views of the respondents food, safety is proper handling of
food which means that vegetables must be naturally grown, organic in nature, chemical and
persticides free.
38

Theme 11: Use of chemical is considered by people while making decision of purchase
Participants feel that the products get contaminated due to the usage of chemicals and it is
the major concern for them while making purchase of the fresh produce. In relation to this,
literature review suggests that use of chemical can degrade the quality of the products. Moreover,
it also affects the health of the consumer.
Theme 12: Irrigation system makes the fresh produce contaminated
Majority of the people thinks that the fruits and vegetables and pre package d fresh
produce gets contaminated due to poor irrigation facilities provided to the farmers. However, in
contrast to this, literature review suggests that soil also tends to contaminate the products. When
the produce come in contact to soil it gets attached to various pesticides which ultimately is
harmful for the body of a human if fruits and vegetables are not consumed after its proper wash.
Theme 13: People do not understand about food borne illness
Most the people among the respondents believe that people are not aware about the food
borne illness that attached to the consumption of fresh produce and pre-packaged products.
Literature review suggests that 5.4 billion people annually get sick and 3000 people die from
food borne illness with the costing of $1.25 billion spent annually because of that, with rates
increasing annually in Australia (Department of Agriculture Fisheries and Forestry, 2004).
Theme 14: Most of the people have heard about people getting sick from eating fresh produce
including pre packaged fruits and vegetables
Majority of people have head of people getting sick due to consumption of fresh produce
as they have seen in there home people suffering from food poisoning and other illness related to
food. The literature review suggests that people tend to get sick due to consumption of stale
fruits and vegetables. Moreover, any harmful chemical used in the production of the fruits and
vegetables also affect their health.
Theme 15: People have experienced food borne illness / food poisoning in last one year itself
Majority of respondents have experienced food borne illness in the last year itself in their
themselves or their family. It shows people are aware about the diseases but are not aware about
the right causes of these diseases.
Theme 16: People are not aware about microorganism that can contaminate fresh produce
and food borne illness
39

Majority of the people are not aware about the microorganism that can result in the food
borne illness. It shows their lack of knowledge towards the subject. There are various cases that
took place in Australia leading to thousands of deaths. In 2016, a registered rock melon outbreak
in Australia linked with Salmonella with a total of 86 cases were reported in 2 weeks. It shows
the intensity of the diseases and its spread because of not consuming right kind of fruits and
vegetables.
Theme 17: People know a little about Salmonella
People know little about Salmonella sue to the recent outbreak that took place in
Australia. Literature review suggests that Salmonellosis is the most common food borne disease
in Australia which led to the closure of several cafes and restaurant there. It led to closure of
various cafes and restaurants in Australia as well. Its incidence was found to be 49.8 cases per
100,000 population in 2012 (Salmonella, 2013). The outbreak is associated to some products
which includes, eggs, poultry, milk, dairy products and raw meat. It also includes, fresh produce,
fruit juice, salad dressing, chocolates and peanut butter.
Theme 18: People have heard about Hepatitis A
Majority of people have heard about hepatitis A. It has been experienced by them or the
family members in last few years. It has helped in creating understanding about the subject
among the people. Literature review suggest that the government must come up with different
programmes that can help in creating the awareness about the people.
Theme 19: People have learned about store and handle of fresh produce including pre-
packaged fruits and vegetables from friends, TV and social media
Majority of the respondents believes that they have learnt about store and handle of fresh
produce including pre packaged fruits and vegetables from friends, TV and social media. It
shows that these are the driving factors through which awareness about the subject can be spread.
Hence, social media and TV are the two factors that can be adopted in order to increase the
awareness among people. Connecting it to the literature review, the government can opt for these
platform in order to create knowledge regarding this crucial subject.
Theme 20: People have heard about food borne illness and know a little about it
People are aware about various food borne illness and have a bit of idea about it. Further,
it can be interpreted that their knowledge and awareness and reduce its incidence among people.
40

The literature review suggested that the awareness of food borne illness can reduce the impact by
50% among people.
41

CHAPTER SIX: CONCLUSION
From the entire dissertation, it can be concluded that there is a lack of knowledge and
awareness among the consumers regarding food safety and handling practices that are associated
to fresh produce (including pre packaged fruits ad vegetables). Now a days there are various
awareness programmes and campaigns that are headed by government in order to reduce the
incidence of food borne illness in Australia. It will help in decreasing the deaths through these
diseases as well (CDC, 2012). The report focussed on different types of practices that are
required to be adopted by the people in order to reduce its incidence. Further, it also evaluated
various methods through which government can take actions so that it can increase the
knowledge and awareness of people with respect to storing and handling practices of fresh
produce and pre packaged fruits and vegetables. Rigorous research has been conducted by the
researcher in order to assess that what practices can be adopted so that one can the impact of
diseases on the health of the people.
In the present study, the researcher have been able to address different research
methodologies which includes, research philosophies, approaches, techniques, collection of data
and sampling etc. With the help of these tools it became easy to researcher to analyse the data
which was collected through the questionnaire from 423 respondents of Australia. In the current
study, a systematic review of literature have been conducted, considering all the important
studies and researches from the other scholar on the subject. It includes, literature from, books,
journals, research papers which have already been published by the researcher. The literature
review discussed different outbreaks that took place in Australia in recent years, different ways
of contamination of the fresh produce etc. Based on the survey conducted on 423 respondents it
was concluded that there is little awareness of food safety and handling practices that are
associated to fresh produce (including pre packaged fruits ad vegetables). Moreover, people own
little knowledge regarding food borne illness as well. The survey can act as a driving factor to
make and implement strategies so that there can be reduction in the outbreaks in the country in
near future.
The first objective of the research was, identifying the gaps in current fresh produce
knowledge and awareness level of the consumers. It can be concluded from the objective that
there is a wide gap as still people are not aware of proper practices that need to be adopted by
them for storing and handling fresh produce and pre packaged fruits and vegetables. Further, it
42

can be ascertained that there is a requirement to increase the awareness among the people so that
they are aware of the right practice of storing and handling of the products that they consume.
Hence, this objective require attention from the side of the government. Hence, it can be inferred
that there is certainly gap present between the knowledge and awareness level of individual
which is required to be enhanced with the help of adequate practices. Moreover, government can
use TV and social media in order to increase this awareness and knowledge. It is important to
assess the knowledge level of people before taking any further actions regarding it.
The second objective of the research was to strengthen the safety with respect to fresh
produce and mitigate the risk of future surge in food borne illness. It has been seen through the
research that people of Australia have faced different food borne illness outbreak. It includes,
Salmonella and rock melon incidence which took place in past few years. Hence, government is
promoting organic practice of farming so that its contamination be reduced. It has been inferred
that not only irrigation system, but soil in which fruits and vegetables have been sown and
pesticides used in it can also contaminate the products. In the end, there are various practices that
need to be followed by the consumer before consumption has also been discussed. Some of the
practices include, proper wash of fruits and vegetables, regular wash of hands while handling
fresh produce, etc. It helps in reducing the incidence of food borne illness and further reduces the
risk of future surge in food borne illness. Other farming practices such as use of harsh chemicals
and pesticides diminish the nutritional levels of fruits and vegetables. Promotion of organic
farming among the farmers also helps in reducing the effect of food borne illness among people.
Another objective of the research conducted by the researcher says that setting baseline
knowledge in Australian consumers regarding fresh produce is important. There is lack of
knowledge that exist among the Australian consumer regarding handling and storing of fresh
produce and hence it is important to make them educated about the subject. It as been inferred
from the survey that people tend to learn more through family, friends, social media and TV. It
helps them to make educate and adopt the practices in the daily routine. Hence, the government
can use these tools as a measure in order to increase the awareness among people. Moreover, it is
important to make them aware about what kind of fruits and vegetables a re fresh. The
consumers must also be aware about different practices of washing products and well as their
hands in order to reduce the incidence of the disease.
43

The last and most important objective of providing useful information to the current
researchers for better creation and implementation of the strategies associated to fresh produce.
The information collected by the researcher is based on the outbreaks faced by the country in
recent years. The researcher also focussed on the ways that are required to be adopted by people
in order to appropriately handle and store the fresh produce and pre packaged fruits and
vegetables. It has helped to understand the current knowledge base of people and prepare the
strategies and implement it accordingly. Further, the researcher also have been able to draw
conclusion and evaluate the awareness level of people regarding fresh produce and food borne
illness attached to it. It can help to implement the strategies in better way. It can be inferred from
the awareness level of people that they are not much aware about the food borne illness.
However, some of the good practices are adopted by majority of people. It includes, washing of
hands, utensils and area on which fresh produce will be cooked and handles. If people will be
aware about the practice and adopt it in their daily life, it will be easy for the government to
reduce the impact of food borne illness on the health of the individuals.
Based on the overall research conducted by the scholar, it can be inferred that it is
important that people should have adequate knowledge regarding storing and handling practices
of fresh produce and pre packaged fruits and vegetables. Further, there are various methods that
can be adopted by them in their day to day lives so that they can protect themselves and their
family from diseases. Simple practices in their lives such as washing of hands, washing of fruits
and vegetables, proper cleaning the utensils helps in reducing the attack of microorganism of the
person. There are other practices through which food product gets contaminated. It can be due to
poor sanitation, germs in the soil, excess use of pesticides and chemical to aggravate growth of
the plants etc. Poor irrigation practices of the other measure that lead to contamination of
products. People must be fully aware of the fruits and vegetables which they are purchasing so
that they can make distinction between good and bad products.
Further it can be concluded that, involvence of government is the another practice that is
to be adopted. It will help people to get themselves aware about various storing and handing
practices that can be adopted by people in their day to day life. According to the views of the
people, there are certain fruits and vegetables that are required to be stores in the refrigerator in
order to keep it fresh f;or longer period of time. However, they are not aware that another
important thing to note is it should be fresh during its purchase as well. Moreover, colour and
44

appearance tends to reveal a lot about the product which is required to be considered by people.
Hence, these are some methods through which the awareness and knowledge of people have
been checked by the researcher in the current study. The current research have been conducted
with the view point to assess the awareness level of the people with respect to the subject which
will further help in planning strategies so that government can increase the knowledge of people
and decrease the incidence of food borne illness in the country.
45

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49

APPENDIX 1
Characteristics of outbreak studies included in the literature review having an association of
Consumers awareness, knowledge, behavior and food handling practices linked with fresh
produce.
Study Coun
try
Stu
dy
Desi
gn
Research Questions SampleInterve
ntions
Results
(Young
, I.,
Waddel
l, L et
al.,
2015).
Cana
da
Syst
emic
revi
ew
and
meta
-
anal
ysis.
More than 70%
of the
respondents
were female.
Self-
administered
questionnaire
before and after
treatment to
identify the
gaps.
Results showcased
positive relation of
education in
controlled trials and
very heterogeneous
results in non-
controlled trials
Verrill,
L.,
Lando,
A. M.,
&
O'Conn
ell, K.
M,
2012
USA Cros
s-
secti
onal
stud
y
Questions included
washing and drying
practices of Cantaloupes.
638
respondents
with the
majority of the
participants
were
Caucasians
92%. With
80% of among
them being
women.The
self-
administered
questionnaire
was utilized
among
volunteers to
highlight the
washing and
drying practices
utilized.
Around 45% of the
participants reported
washing the
cantaloupe prior
preparing and
consuming, with
most common
method was rinsing
under tap water
without scrubbing.
Furthermore, among
the 45%, the
majority of among
them 60% only
reported washing
cantaloupes for less
than 10 seconds and
53% were not
drying cantaloupes
after rinsing.
50

Sanlier,
N., &
Konakl
ioglu,
E, 2012
Turke
y
Cros
s-
secti
onal
stud
y
There were 35 questions in
total with
-4 focusing on
demographic profile.
-12 questions on food
hygiene knowledge.
-8 on personal hygiene and
kitchen hygiene
knowledge.
-10 on food handling
practices.
-3 on food safety attitude.
1,340 students
volunteered
including both
males and
females with
the age duration
of 18-24 years.
With 652
students were
studying
education
sciences, 652
on social
science and
remaining 346
were studying
natural
science.A self-
administered
questionnaire
was utilized.
-67.8 students
agreed if food is
rotten boiling and
consuming is
alright.
-81.9 % agreed on
washing fruits and
vegetables prior
consumption.
-80.4 agreed on
meat must be
washed prior
cooking.
- 19.9 % of students
sometimes broke
and utilize dirty
eggs, and did not
wash those 41.8%
times.
Which indicate a
lack of knowledge
and awareness in
food knowledge and
hygiene.
Nesbitt
, A.,
Thoma
s, M et
al.,
2014
Cana
da
Coh
ort
Stud
y
Previous Questionnaires
included
- The temperature of food.
- Separation of raw and
cooked food.
-Washing of fresh produce
prior consumption.
-The frequency of washing
of poultry fruits and
vegetables.
-The frequency of hand
washing.
First Canadian
study which
gathered all the
surveys since
1998 to 2011.
Included 26
Canadian
publications.
In spite of different
study methods and
design utilized by
each study, Overall,
it was concluded
that Canadian
population had a
good general
awareness of food
safety practices and
principles. However,
certain limitations
were identified as all
the responses were
based on consumers
self-administered
responses and there
were high chances
of bias involved in
51

the studies.
Verrill,
L.,
Lando,
A. M.,
&
O'Conn
ell, K.
M,
2012.
USA Cros
s
secti
onal
stud
y
Questions asked consumers
regarding their washing
habits prior utilizing their
fresh produce.
Phone based
Questionnaire.
56% of the
consumers just place
it under tap water
and not rub the fruit
while cleaning. On
the other hand, more
than 50.5% of the
people considered
pre-packed lettuce
as being pre-washed
and did not wash
them before use
Langia
no, E.,
Ferrara
, M et
al.,
2012
Italy Cros
s-
secti
onal
stud
y
1000
individuals
participated,
that were
randomly
recruited to
reduce bias.Part
A, included one
on one
interviews with
50 families to
develop a
questionnaire.
Part B, a self-
administered
questionnaire
was utilized in
100 randomly
recruited
volunteers.
Key findings
included lack of
knowledge on food
storage and
preparation
practices.
Schrier
, S,
2014.
USA Cros
s-
secti
onal
stud
y
Questions included,
-Food safety knowledge.
-Is washing important in
fresh produce?
-Does fresh produce have a
potential to spread
foodborne illness.
-Cleaning practices.
-Knowledge about
Modernization Act.
-Knowledge about some
potential bacteria linked
400
questionnaires
were distributed
with only 166
responded from
the survey. All
age 18 years
and over.A self-
administered
questionnaire
was utilized.
Around 69 % of the
respondents did not
know any
association of
foodborne illness
with fresh produce,
highlighting poor
knowledge, and
awareness in fresh
produce.
On the other hand,
52

with foodborne illness. CDC recommended
washing of hands
and fresh produce
prior to eating,
cooking or cutting
along with the
thorough scrubbing
of the fruit while
cleaning followed
by appropriate
drying.
Erickso
n, M.
C.,
Liao, J
ET
AL., R,
2015.
USA Cros
s-
secti
onal
stud
y
NA Targeted two
most commonly
used utensils in
the home
kitchens, knifes
and graters.
Different
samples from
different
contaminated
surfaces of
knife and
graters were
identifying the
microbial
activity.
A study conducted
one of the most
important and
effective methods to
reduce the
contamination of
residues of
pathogens from
knifes and graters is
to swab the surface
utilizing a moistened
wipe.
Results noted that
there was higher
substantial risk after
cutting a tomato or
strawberries getting
contaminated with
either E.coli or
Salmonella
comparison with
cucumbers and
melons.
APPENDIX 2
Outbreak Summary linked with fresh fruits and vegetables around the globe in the past 2
decades.
Out
brea
k
Year
Com
modi
ty
Aetiol
ogical
factor
Contributing
factor
No. of
Outbreak
s
Cases
(Linked
deaths)
Country/
State
Referenc
e:
53

1995 Lettu
ce
leaf
E.coli
0157:
H7
Irrigated water and
poor handling at
grocery store
1 29 USA
(Montana
)
Cited by
De
Roever,
1998
2004 Lettu
ce
Salmo
nella
Newp
ort
Imported lettuce
from Spain seemed
like the likely cause
1 375 UK Little &
Gillespie,
2007
2004 Rock
et
leave
s
Salmo
nella
Thom
pson
Imported from Italy 1 20 Norway
(Likely
possibilit
y of
presence
of cases
in
Sweden,
England
& Wales)
Nygård et
al., 2004
2005 Lettu
ce,
icebe
rg
E. coli
O157
Local grown lettuce,
crop irrigated from a
stream
1 120 Sweden Soderstro
m et al.,
2005
2005 Lettu
ce
(Vari
ous
mixes
of
romai
ne
lettuc
e, red
cabba
ge,
carrot
s)
E. coli
O157
Not known 1 >18 USA FSnet,
2005a
2005 Parsl
ey
E. coli
O157
1 >12 USA FSnet,
2005b
2006 Rock
melo
n
Salmo
nella
saintp
aul
Domestic, due to
use of untreated
water and incorrect
use of disinfectant
agents.
115 Australia Munnoch
et al.,
2009.
2006 Gree
n
salad
Norov
irus
Not known. 29 Australia
(Western
Australia
OzFoodN
et
unpublish
54

) ed data,
2010;
OzFoodN
et
unpublish
ed data,
2011
2010 Semi-
dried
tomat
oes
Hepat
itis A
Imported 1 13 Netherlan
ds
Petrignan
i,M et al.,
2010a;
Petrignan
i,M et al.,
2010b
2010 Semi-
dried
tomat
oes
Hepat
itis A
Imported produce 59 France Gallot et
al., 2011
2010 Possi
bly
cantal
oupe,
lettuc
e and
mint
Cyclo
spora
specie
s
Not known 1 314 Australia
(WA)
OzFoodN
et
unpublish
ed data,
2010;
OzFoodN
et
unpublish
ed data,
2011
2010 Rock
melo
n
Listeri
a
mono
cytog
enes
Domestic 115 Australia OzFoodN
et, 2010a;
Astridge,
2011
2011 Rock
mello
n
Listeri
a
mono
cytog
enes.
Domestic, 1 130 cases
with 29
deaths.
US
(Colorad
o)
CDC,
2011
2016 Rock
melo
n
Salmo
nella
Contamination of
rockmelon due to
contamination in
irrigated water in
the farms.
1 86 with 2
reported
deaths
Australia,
cases
were
reported
from
across
Australia
(Qld,
NSW,
FSANZ,
2016
55

SA)
56

P a g e | 57
APPENDIX 3
Search strategy
3.1: Inclusion and exclusion criteria:
Initial search returned 1109 hits that were first filtered in accordance with
the inclusion criteria being evidence based research, appropriateness by title, link with
consumers’ awareness and outbreaks in relation with fresh produce. Secondly, then filtered with
the exclusion criteria with fresh produce outbreak not link with meat or any cooked products.
After the first filtration 81 publications remained and were examining and measured under the
inclusion criteria mentioned in figure 6 with only 12 articles to be included in the finalized
literature review.
Figure 6: Inclusion criteria of the search strategy.

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3.2: Search string
Pathogens list Commodity List Outcome list
Cyclospora
Giardia Lamblia
Cryptosporidium
Campylobacter
Escherichia coli
Salmonella
Listeriosis monocytogenes
Bacillus cereus
Staphylococcal aureus
Shigella
Hepatitis A virus
Norovirus
Leafy vegetables
Cucumber
Lettuce
Herb
Kale
Rockmelon
Cabbage
Parsley
Basil
onion
Oregano
Rocket
Cilantro
Tomato
Arugula
Coriander
Capsicum
Dill
Raspberries
Berries
Strawberries
Watermelon
Papaya
Spinach
Blueberries
Honeydew
Muskmelon
Mango
Raspberry
Fruit Shoot
Pre-packed fruits and
vegetables.
Foodborne Illness
Consumers awareness
Knowledge
Perception
Behavior
Food handling practices.
Outbreak
“Fresh produce”
“Risk factor
“Case control”
Case Investigation

P a g e | 59
3.3: Search engines:
1. PubMed (http://www.pubmed.org)
Simple search with date limits (01/01/1996 – 31/12/2016)
2. EBSCO (Food Science Source; FSTA – Food Science and Technology Abstracts;
Medline; Medline with Full text)
Boolean phrase simple search
Limiter: 1996-2016; Peer reviewed
Source type: Periodicals
3. QUT library data base search engine.
4. Scopus
5. Google scholar.
6. Grey literature.

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APPENDIX 4
Ethics Approval:
Ethics application - approved – 1700000400
Research Ethics (HUMAN)
Dear Ms. Belinda Davies and Mr. Murtaza Ahmed Makhdoom
Project Title: Consumers' awareness, knowledge and practices in relation
to fresh produce (including pre-packaged fruits and vegetables)
Ethics Category: Human - Low Risk
Approval Number: 1700000400
Approved Until: 29/05/2019
(subject to receipt of satisfactory
progress reports)
We are pleased to advise that your application has been reviewed and
confirmed as meeting the requirements of the National Statement on Ethical
Conduct in Human Research (2007).
I can therefore confirm that your application is APPROVED.
If you require a formal approval certificate please advise via reply email.
CONDITIONS OF APPROVAL
Please ensure you and all other team members read through and understand
all UHREC conditions of approval prior to commencing any data collection:
> Standard: http://www.orei.qut.edu.au/human/manage/conditions.jsp
> Specific: None apply
Decisions related to low risk ethical review are subject to ratification at

P a g e | 61
the next available UHREC meeting. You will only be contacted again in
relation to this matter if UHREC raises any additional questions or
concerns.
Whilst the data collection of your project has received QUT ethical
clearance, the decision to commence and authority to commence may be
dependent on factors beyond the remit of the QUT ethics review process. For
example, your research may need ethics clearance from other organisations
or permissions from other organisations to access staff. Therefore the
proposed data collection should not commence until you have satisfied these
requirements.
Please don't hesitate to contact us if you have any queries.
We wish you all the best with your research.
Kind regards
Janette Lamb / Debbie Smith
on behalf of Chair UHREC
Office of Research Ethics & Integrity
Level 4 | 88 Musk Avenue | Kelvin Grove
[phone] / 3138 4673
[e-mail]
http://www.orei.qut.edu.au

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APPENDIX 5-
Ethics Application:
University Human Research Ethics Committee (UHREC)
APPLICATION FOR REVIEW OF NEGLIGIBLE / LOW RISK
RESEARCH INVOLVING HUMAN PARTICIPANTS
NOT
E
 All answers should be
written in simple and
non-technical language
that can be easily
understood by the lay
reader.
 You must provide an
answer to each question
– N/A is not acceptable.
SECTION A:
RESEARCH
PROPOSAL
OVERVIEW
A1 Summary
Information
A1.1 Project title (200 character
limit including spaces)
Consumers' awareness,
knowledge and practices
in relation to fresh
produce (including pre-
packaged fruits and
vegetables).
A
1.
2
Brief project summary
in LAY LANGUAGE
(i.e. in plain English and ensure
when using acronyms you spell

P a g e | 63
them out in the first instance)
Environmental health
focuses on preventing
disease by managing
biological, physical and
chemical hazards in the
built and natural
environment.
Understanding existing
knowledge and practices
among the public enables
environmental health
professionals to assess the
current level of risk
associated with particular
hazards.
This research project aims
to identify the current
level of food safety
knowledge and food
handling practices
associated with fresh
produce (including pre-
packaged fruits and
vegetables) among
Australian consumers. An
anonymous online survey
will be used to gather
relevant data from
consumers.
The survey data will be

P a g e | 64
analysed to identify gaps
in consumer knowledge
and food handling
practices which may place
consumers at risk of food-
borne illness.
It is envisaged that the
research findings will help
food safety authorities
target food safety
messages to consumers,
which could help reduce
the number of food-borne
illness outbreaks
associated with fresh
produce.
A
1.
3
Provide an overview of
your research
participants and their
involvement (max 250 words)
The purpose of this question is to
gain a sense of who the participants
will be, and what you expect them
to do within the research
Participants must be 18
years of age or older and
currently residing in
Australia. No other
selection criteria will be
used. Potential participants

P a g e | 65
will be invited to complete
an anonymous 10-minute
online survey.
To encourage
participation, one $50
Coles voucher will be will
be randomly drawn and
given to the winner. After
completing the online
survey, participants will be
asked if they want to go
into the draw for the $50
Coles voucher. A link to a
separate second survey
will be provided so
participants can register
their name and contact
details for the prize, whilst
ensuring the initial survey
remains anonymous.
At the end of the survey,
participants will also be
offered links to consumer
food safety resources in
case the survey questions
have created interest in the
topic and they would like
to learn more about the
safe handling of fresh

P a g e | 66
produce.
A
1.
4a
Provide a summary of the
merits of this proposed
research (in LAY
LANGUAGE) including the
aims / hypotheses /
research questions (refer to
Section 1 of the National
Statement, NS1.1, when preparing
your response).
 Include potential
contributions to the body of
knowledge and
methodological rigor (max
250 words).
 Briefly provide evidence that
the proposed research is based
on knowledge of the relevant
literature, and provide a list of
key references.
 You may also attach a
research plan / methodology
which does not substitute for
the summary above – this
attachment should be no
longer than 6 pages.
 NOTE: Unless proposed
research has merit (and the
researchers who are to carry
out the research have
integrity) the involvement of
human participants in the
research cannot be ethically
justified.
Foodborne illnesses are a
serious threat to
consumers. In Australia,
4.1 million cases of
gastroenteritis are
estimated to occur
annually with a cost of 1.2
billion dollars spent every
year (OzFoodNet Annual
report, 2011). On the other
hand, there has been a
drastic increase by 50

P a g e | 67
percent seen in salmonella
strains causing foodborne
illnesses by 2012 in
Australia, with double the
cases observed in
Queensland. This
highlights a serious threat
for Queensland population
(Victoria’s Department of
Health figures, 2015).
The new food safety
guidelines say “While
salmonella bacteria are
most commonly associated
with livestock and
chickens, they have also
been responsible for food
safety outbreaks
associated with fresh
produce" (Fresh produce
safety Australia New
Zealand, 2015).
The current research will
have the following merits:
- Identify gaps in the
current fresh produce
knowledge, and
awareness of the
consumers’. It is
envisaged that the
research findings
will help food
safety authorities

P a g e | 68
target food safety
messages to
consumers, which
could help reduce
the number of
food-borne illness
outbreaks
associated with
fresh produce.
- Reinvigorate the
safety and mitigate
the current risk of
future surge in
foodborne illness.
- Setting a baseline
knowledge of the
current attitude and
fresh produce
knowledge of
Australian
consumers’.
- Provide useful
information for the
future researchers to
create better
strategies and
awareness programs
for consumers’
future risks of
foodborne illness
associated with fresh
produce.
- Providing an
opportunity for the
consumers to take
part in the survey
and further review
and analyze their
current information
with suitable
information provided
at the end of the
survey.
A
1.
Has the scientific or
academic merit of the

P a g e | 69
4b research project been
evaluated?
Review of the scientific or
academic merit of the research
project should be robust, formal
and independent of the researcher
team (e.g. a peer review of the
protocol/proposal/research plan
may have occurred at confirmation
of candidature, or the researcher
may have sought peer review from
an independent scientist).
A peer review has been
arranged. A copy will be
forwarded to the ethics
team once received.
A1.5 Why should this be
considered a negligible
OR low risk application?
Refer to Chapter 2.1 of the
National Statement when
preparing your response and note
that:
 ‘Negligible risk research’
describes research in which
there is no foreseeable risk of
harm or discomfort; and any
foreseeable risk is no more
than inconvenience (e.g.
filling in a form, participating
in a street survey, or giving up
time to participate in
research).
 ‘Low risk research’ describes
research in which the only
foreseeable risk is one of
discomfort (e.g. minor side-
effects of medication, the
discomforts related to
measuring blood pressure, and
anxiety induced by an
interview).
 Research in which the risk for
participants is more serious
than discomfort (e.g. where a
person’s reactions include
pain or becoming distressed)
the research cannot be

P a g e | 70
considered low risk.
The research uses an
anonymous online survey
and does not target any
potentially vulnerable
groups, i.e. no groups
mentioned in the National
Statement are targeted.
A2 Potential
Risks and
Benefits (refer to
Chapter 2.1 of the
National Statement
when preparing your
response)
A2.1 Describe ALL the
identified potential risks
and who may be affected
by these risks e.g.
researchers,
participants, participant
community and / or the
wider community.
Ensure all risks
mentioned at A2.1 are
addressed, and that the
risks and their
management are
consistent throughout
the application and are
addressed where
applicable in the
Participant Information
Sheet and Consent Form.
When gauging the level of risk

P a g e | 71
ensure you take into account:
 The kinds of harm, discomfort
or inconvenience that may
occur.
 The likelihood of these
occurring.
 The severity of any harm that
may occur.
 The choices, experience,
perceptions, values and
vulnerabilities of different
populations of participants
will also be relevant.
The identified potential risk
includes:
For participants:
- There are no risks
beyond normal day-
to-day living
associated with your
participation in this
project
- Low risk associated
with this project for
the potential
participants, as it
uses an anonymous
online survey and
does not target any
potentially
vulnerable groups,
i.e. no groups
mentioned in the
National Statement
are targeted.
For researchers:
- Access to
researcher’s personal
mobile number by
the potential
participants can
produce a safety risk
for the researcher.
The principal researcher does
not have regular access to a
landline phone number. The
inclusion of a mobile phone

P a g e | 72
number may create a safety
risk for the principal
researcher. As the survey is
online, participants are likely
to be confident
communicating online.
Consequently, only email
addresses have been included
in resources which may be
distributed to the general
public.
A2.2 How are the risks to be
minimised? And how
will they be managed if
they were to occur
during the study or arise
after the completion of
the study?
NOTE: The greater the risk to
participants in any research for
which ethical approval is given, the
more certain it must be both that the
risks will be managed as well as
possible, and that the participants
clearly understand the risks they are
taking on. Ensure all risks
mentioned at A2.1 are addressed
here, that the risks and their
management are consistent
throughout the application and
relevant information is included in
the Participant Information Sheets
and Consent Forms.
The identified risk will be
minimized by:
For participants:
- Maintaining
privacy and
confidentiality as
detailed in this
application.
- All the collected
information will be
anonymous, not
highlighting any
potential names of
the participants

P a g e | 73
with highlighted
information.
- It is an online
based anonymous
survey reducing
the risk of
transmitting any
personal
information of the
participant.
- Names of the
participants for the
lucky draw will be
collected in a
separate second
survey only if the
participant wish to
participate in the
lucky draw, and
will be erased from
the system after
random allotment
of the prize to the
one lucky winner.
- Only the research
team will have
access to the
collection
information
maintain the
confidentiality of
the collected
information.
- All the information
will be saved in
QUT server in a
password protected
files
For researchers:
- Mobile number of
the principal
researcher has not
been included in
the contact

P a g e | 74
information to
minimize the
potential safety
risk of the
researcher.
A2.3 What are the potential
benefits of the research
and who would benefit
from these?
 Benefits of research may
include, e.g. gains in
knowledge, insight and
understanding, improved
social welfare and individual
wellbeing, and gains in skill or
expertise for individual
researchers, teams or
institutions.
 Some research may offer
direct benefits to the
research participants, their
families, or particular group/s
with whom they identify.
Where this is the case,
participants may be ready to
assume a higher risk than
otherwise.
General benefits of the
research include:
- Identify gaps in the
current fresh produce
knowledge of the
consumers’. This
will initially benefit
the research project,
and then the food
safety authorities,
and ultimately if
food safety
authorities target
messages it will help
the consumers.
- Setting a baseline
knowledge of the
current fresh produce
handling practices,
and knowledge of
Australian

P a g e | 75
consumers.
- Highlighting
consumers’ current
fresh produce
handling practices,
knowledge, and their
associated risks.
- Provide useful
information for the
future researchers to
create better
strategies and
awareness programs
for consumers’
future risks of
foodborne illness
associated with fresh
produce.
- Information
collected by the
survey can help
create future
awareness programs
for consumers to
provide them with
suitable information
on specific illnesses
caused by fresh
fruits and vegetables.
Expected benefits for
Researcher include:
- Improving research
skills, and gaining
further experience
with quantitative
research, and the
establishment of a
questionnaire.
- Increasing the
employability for the
researcher with good
knowledge of
research design, and
carrying out a

P a g e | 76
research.
Expected benefits for
Participants include:
- Providing an
opportunity for the
consumers to take
part in the survey to
further review, and
analyze their current
knowledge and fresh
produce handling
practices.
- All potential
participants will be
offered links to
consumer-focused
food safety resources
regarding safe fresh
produce handling so
they can gain
additional
knowledge if
interested.
- Participants will
have a chance to win
the Lucky draw of a
$50 Coles voucher
that will be
randomly allocated
to the one lucky
winner.
A2.4 How do the benefits
justify the risks?
 Research is ethically
acceptable only when its
potential benefits justify any
risks involved in the research.
The benefits of the
research outweigh the
residual risk.

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A3 Other
General
Information
A3.1 Where will the data be
collected? (e.g. on site at QUT
or other location)
NOTE: If you would like to conduct
your study at the premises of an
external organisation/association
please ensure you provide a copy of
your intended approach letter
which requests their
support/permission for this, or
provide evidence of this if already
gained.
X QUT X Other –
details:
An online survey will be developed using Key Survey and
published on the university websites. The link to the survey will be
distributed via QUT social media pages (e.g. Facebook) and via a
recruitment email. The recruitment email and Facebook
advertisement for participants have been attached. Participants
may also be recruited via existing consumer networks (e.g. a Coles
consumer advisory group). Whilst preliminary discussions with a
Coles representative has indicated this may be possible, no formal
request to distribute the survey to this group can occur until ethics
approval has been received. Consumer outreach email is attached.
A3.2 Is the QUT Human
Research Ethics
Committee (UHREC) the
primary or only ethics
committee reviewing this
proposal?
If NO, provide details of any other
institutional HREC involved and the
role of each institution (including
QUT) in the project. If the project
involves more than one institution
that also has a HREC, please provide
details on the role of QUT UHREC;
whether arrangements can be put
in place for to minimise multiple
review; arrangements for
communication of the
roles/responsibilities between the
institutions HRECs, e.g. who will
monitor etc.

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Yes
A3.3 What are the estimated
timeframes for the
project? (mmm / yyyy)
NOTE: Data collection cannot
commence until you have received
formal written UHREC approval.
Start of project 3/03/17 Start of data
collection
25/04/17 (Subject to the
ethics approval)
End of project 20/6/17 End of data collection 25/05/17 (4-weeks)
A3.4 Describe the qualifications
and relevant experience
of the researcher team
NOTE: Include the training
and experience student
researchers have in the relevant
research methodologies.
The applicant (Masters
student) has completed
research units including
HLN707 Research
methods in health at QUT,
and a health statistics unit
at Edith Cowan
University. Applicant has
successfully taken the 3-
day key survey
development training
workshops from QUT.
Furthermore, the principal
researcher has previous
experience in quantitative
research projects and
research on
Musculoskeletal pain in
dentists in 2015. The

P a g e | 79
research was completed
during his clinical training
as a house officer in Baqai
Dental University.
The principal supervisor,
Belinda Davies, has recent
experience leading
qualitative research
projects and has
previously led quantitative
research. She has been
involved in supervising
PhD students undertaking
qualitative and
quantitative research. She
is currently a PhD student
(completed confirmation)
and has completed QUT
human research ethics
training. She also has
significant food safety
expertise and teaches food
safety at QUT.
SECTION B:
PARTICIPANT
OVERVIEW (refer
to Chapter 2.2 of the
National Statement
when preparing your
response)
B1.1 Who will be approached
to participate? Clearly
outline each participant
group.

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Provide details of the potential
participant pool. If you are
accessing secondary data please
provide full details, including
whether permission has been
sought. If you are accessing
confidential health information e.g.
Queensland Health data, the Public
Health Act specifies the approvals
required (see
http://www.health.qld.gov.au/ohm
r/html/regu/aces_conf_hth_info.as
p) and QUT requires a Hospital
Access Agreement. Contact the
Division of Research &
Commercialisation for assistance.
The eligibility criteria are
that participants must be
18 years of age or older
and currently residing in
Australia.
B1.2 How many participants
do you need for your
study and approximately
how many will you need
to approach?
As it is an anonymous
survey with a wide
distribution potential, an
approximation of a decent
number of 200-300
participations required to
highlight the current
practices.
Moreover, the aim of the
research will be to get
maximum participation
with a wide distribution
among all age groups to
get a tentative idea of the

P a g e | 81
current knowledge, and
food handling practices
among consumers’ linked
with fresh produce.
B1.3 How will potential
participants be identified
and approached?
NOTE: If you would like to recruit
participants via an external
organisation/association please
ensure you provide a copy of your
intended approach letter which
requests their support/permission,
or provide evidence of this if
already gained.
-The online survey will be
published on the
Australian university web
sites, to target the
university students and
staff members.
-The link to the survey
will be distributed via
QUT, social media pages
(e.g. Facebook) and via a
recruitment email. The
recruitment emails and
Facebook advertisement
for participants have been
attached.
-Participants may also be
recruited via existing
consumer networks (e.g. a
Coles consumer advisory
group). Whilst preliminary

P a g e | 82
discussions with a Coles
representative has
indicated this may be
possible, no formal request
to distribute the survey to
this group can occur until
ethics approval has been
received. Consumer reach
email has been attached.
B1.4 How will the participants
provide their consent to
participate?
Outline the consent process you
will use, what type of consent will
be requested (i.e. specific,
extended or unspecified – see
NS2.2.14), what material will be
provided to participants, how long
participants will have to consider
their decision to participate and
what discussion will occur with
participants.
NOTE:
 A person’s decision to
participate in research must
be voluntary and informed
i.e. not forced, coerced or
obtained by improper
inducements AND based on
sufficient information and
adequate understanding of
both the proposed research
and the implications of
participation in it (the
purpose, methods, demands,
risks and potential benefits of
the research).
 The process of
communicating information
to participants and seeking
their consent should not be
merely a matter of satisfying a
formal requirement. The aim
is mutual understanding
between researchers and
participants. This aim requires
an opportunity for

P a g e | 83
participants to ask questions
and to discuss the
information and their decision
with others if they wish.
Questions are asked at the
start of the survey to
determine if participants
meet the eligibility criteria
(being 18 years or above
and currently residing in
Australia), and to record
consent to participate.
B1.5 Will the project involve
participants who are
unable to give voluntary
or informed consent?
If YES, what special arrangements
will be put in place to protect your
participants’ interests/welfare?
These questions refer to research
involving:
 Children and young people
whose particular level of
maturity has implications for
whether their consent is
necessary and/or sufficient to
authorise participation (see
Chapter 4.2 of the National
Statement).
 Persons with a cognitive
impairment, and intellectual
disability, or a mental illness
(permanent or temporary)
which impacts upon their
ability to supply voluntary and
informed consent (see
Chapter 4.5 of the National
Statement).
 Persons who are highly
dependent on medical care,
e.g. unconscious or unable to
communicate their wishes
(see Chapter 4.4 of the
National Statement).
 Covert observation of
behaviour, particularly if this
relates to sensitive,
contentious or illegal activity
consent (see Chapter 2.3 and

P a g e | 84
Chapter 4.6 of the National
Statement).
NOTE: Where participants are
unable to make their own
decisions or have
diminished capacity to do
so, respect for them
involves empowering them
where possible and
providing for their
protection as necessary.
No.
B1.6 Do you propose to screen
or assess the suitability of
the participants for the
project?
If YES, clearly state and explain the
criteria (inclusion and exclusion, as
applicable) for selecting potential
participants.
Yes, the participant must
be 18 years of age or
above and currently
residing in Australia.
B1.7 Will participants be
offered reimbursements,
payments or incentives?
If YES, also provide the specific
details (type and value), how and
when it will be provided and
whether its offer could
compromise the voluntary nature
of the consent obtained from
participants. See Guidance on prize
draws.
NOTE: Details of these should be
provided on the Participant
Information Sheet.
 It is generally appropriate to
reimburse the costs to
participants of taking part in
research, including costs such
as travel, accommodation and
parking. Sometimes
participants may also be paid
for time involved. However,
payment that is
disproportionate to the time
involved, or any other
inducement that is likely to
encourage participants to

P a g e | 85
take risks, is ethically
unacceptable (NS2.2.10)
 Decisions about payment or
reimbursement in kind,
whether to participants or
their community, should take
into account the customs and
practices of the community in
which the research is to be
conducted (NS2.2.11)
Yes, there is one $50
Coles voucher that will be
anonymously drawn and
sent to the winner after the
survey has closed.
B1.8 Do you, or others
involved in facilitating or
implementing the
research, have a pre-
existing relationship with
the proposed
participants? Could this
result in the proposed
participants feeling
obliged or coerced into
participation?
Refer to Chapter 4.3 of the
National Statement and the QUT
Research Data Collection in
Classrooms or Lecture Theatres
guidance when
considering/preparing your
response.
If YES, describe this relationship
and how you will address the
special ethical issues this raises
(e.g. potential coercion in
recruitment). Also outline what
special arrangements will be put in
place to protect the interests /
welfare of potential participants.
NOTE:
 Pre-existing relationships may
compromise the voluntary
nature of participants’
decisions, as they typically
involve unequal status, where
one party has or has had a
position of influence or
authority over the other.

P a g e | 86
 Examples may include
relationships between
employers or supervisors and
their employees; teachers and
their students; carers and
people with chronic
conditions or disabilities or
people in residential care or
supported accommodation; etc
(see Chapter 4.3 of the
National Statement for more
examples).
 While this influence does not
necessarily invalidate the
decision, it does mean that
particular attention should be
given to the process through
which consent is negotiated.
The survey is anonymous
and recruitment will occur
via various groups.
Consequently, some
participants could have
pre-existing relationships
with the researchers. The
answers of participants are
not individually
identifiable, so if by
chance a participant does
have a pre-existing
relationship with a
researcher, it will not
influence their answers.
B1.9 Will you conduct a
debriefing session at the
end of the research or at
the end of each
participant’s
involvement?
If YES, please provide the details of
this session. NOTE: Such a session
is required for research involving
deception (see Chapter 2.3 of the
National Statement), and may be

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appropriate if the research is likely
to cause discomfort to participants.
No - due to the
anonymous and online
nature of the survey, a
debriefing session is not
possible. However, links
to consumer-focused food
safety resources regarding
safe fresh produce
handling will be provided
so consumers can gain
additional knowledge
regarding the topic.
B1.1
0
Consider providing
feedback to participants
as this is encouraged by
the National Statement.
Will feedback and/or the
research results be
reported to participants?
 If YES, explain how this will be
done and in what form this
reporting will occur.
 If NO, explain why the
participants are not to be
provided with such a report.
Due to the anonymous
nature of the survey, it will
not be possible to provide
all participants with
feedback.
A question has been
included in the survey for
the prize draw (which
includes contact details) so
participants can indicate if

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they want to receive a
summary of the research
findings. A one-page
summary will be sent to
the participants who
indicate that they would
like this information.
All participants will be
offered links to consumer-
focused food safety
resources regarding safe
fresh produce handling so
they can gain additional
knowledge if they are
interested.
Furthermore, a second
survey will be utilized for
participation in the prize
draw that will include the
names and contact details
of the participants. All the
collected information will
be kept confidential and
will be deleted after
random allotment of the
prize to the one lucky
winner.
SECTION C:
DATA
MANAGEMENT
C1 Future Use
of Data

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C1.1 Is it likely / possible that
any of the data collected
will be used by you, or
others, for any research
other than that outlined
in this application? See
Chapter 2.2 and Chapter 3.2 when
preparing your response.
If YES, describe below and ensure
this is outlined in all your
participant information sheets
and consent forms.
Participants should be fully
informed of the possibility of any
future use of data collected and
their ‘extended’ or ‘unspecified’
consent gained. Failure to do this
may restrict the future use of the
data.
Any restrictions on the use of
participants’ data should be
recorded and the record kept with
the collected data so that it is
always accessible to researchers
who want to access those data for
research.
Please note that data sharing is
increasingly being encouraged to
gain maximum benefit from
research, so a YES response is
encouraged in most cases. If YES,
describe below and ensure this is
outlined in all your Participant
Information Sheets and Consent
Forms.
Non-identifiable data
collected in this project
may be used as
comparative data in future
projects or stored on an
open access database for
secondary analysis (as
noted in the participant
consent form).

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C2 Procedures
& Protection
C2.1 What data collection
procedures will be
utilised?
Place an ‘X’ in the relevant boxes
below AND provide a copy (draft
or finalised, labelled as such) of
the relevant instrument, protocol
or other written form used to
guide (e.g. interview
questions/guide) or collect data
(e.g. survey) or include an
explanation of the method by
which the data will be collected.
Clinical experimental measures /
tools or creative works are
considered “Other Instrument”.
X Questionnaires/Surveys Archival records
Interviews Focus groups
Other instrument – provide
details:
(If there is insufficient space below,
provide details in an additional
separate document)
C2.2 Have the data collection
procedures been
previously approved by
QUT or are they an
academic standard
instrument? If YES, provide
brief details on prior approval or
where instruments have been used
previously, e.g. under a similar
research context
Online based
questionnaires are a
standard data collection
method.
C2.3 In what form will the
human data be collected,

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stored and
used/reported?
In each row, indicate which form
of data (eg. interviews,
questionnaires etc) applies for your
study.
At least one column must be
completed in each row but if
different data are in different
forms, you will need to complete
more than one box in each
column or row.
Individually Identifiable
i.e. Data from which the identity of
a specific individual can be
reasonably ascertained eg. name,
image, date of birth, and/or address.
Re-Identifiable or
Potentially Re-
Identifiable
i.e. Data from which identifiers
have been removed and replaced by
codes, but it remains possible to re-
identify individuals, eg. by using
the code or linking different data
sets.
Non-
Identifi
able
i.e. Data
that have
never been
labelled
with
individual
identifiers
OR from
which
identifiers
have been
permanentl
y removed
such that
no specific
individual
can be
identified
by the
researchers
.
Collected Name and contact details
in the second questionnaire
Comple
ted

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for participants to go into
the draw for the $50 Coles
voucher.
online
question
naire
regardin
g food
safety
knowle
dge and
handlin
g
practice
s
associat
ed with
fresh
produce
.
Stored
Name and contact details
in the second questionnaire
for participants to go into
the draw for the $50 Coles
voucher will be stored
until the winner has been
randomly allocated.
Data
from
complet
ed
question
naires.
Used/Reported Only
non-
identifia
ble data
from the
first
question

P a g e | 93
naire
(regardi
ng food
safety
knowle
dge and
handlin
g
practice
s of
fresh
produce
) will be
reported
.
C2.4 How is this project
funded?
Outline what rights the funder of
the study will have to data
obtained from the study, and in
what format e.g. aggregate reports
only, access to raw data or other.
NOTE: Any access by the funder
should be made clear to
participants.
Self-funded. A fifty dollar
Coles voucher will be
purchased that will be
randomly allocated to one
lucky participant.
Secondly, Facebook
advertisements will be
purchased. The associated
cost is approximately five
dollars per day. As

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different groups will be
active on social media at
different times, every
Monday, Tuesday, Friday,
and Saturday, while the
survey is open will be
targeted, with a high focus
on Queensland and New
south Wales.
Consequently,
approximately eighty
dollars will be spent over
the 4-week period the
survey is open, but it is
likely to increase the
number and diversity of
participants.
C2.5 How will confidentiality
of the study records be
protected during the
study and in the
publication of results?
NOTE: If you intend to identify
participants or organisations, this
needs to be made clear on the
Participant Information Sheet.
- By the anonymous
nature of the
survey.
- Names will be
included only in
the second survey
for people who
wish to participate
in the lucky draw

P a g e | 95
and will be erased
from the electronic
database after
random allotment
of the prize to one
of the lucky
winner.
- All the collected
information will
be assessable only
by the research
team.
C2.6 Is this a collaborative
project?
If YES, also provide brief detail on
data-sharing arrangements e.g.
open – all parties have access to
each other’s data; partial – data
held by collaborator completing
particular component.
No.
C2.7 Who will own the resulting
research data and the created
intellectual property?
Place an ‘X’ in the relevant box/es
below – at least one box must be
checked. If relevant you can check
more than one box, ie QUT and an
external organisation. Please refer
to the D/3.1 Intellectual property
(IP) policy for further information.
QUT – QUT is the owner of IP created
by staff members in the course of their employment.
STUDENT/S –The IP generated is personally
owned by the student if not assigned to QUT or other
organisation.
X
BOTH QUT & STUDENT/S – If the IP for a student
project has been assigned to QUT, ownership of data
and IP is shared
(see Student IP
protocol).
EXTERNAL ORGANISATION
details:

P a g e | 96
NOTE: QUT requires an IP
agreement to be in place if
IP ownership is to deviate
from that described in
D/3.1 Intellectual property
(IP) policy. Please contact
the relevant section of the
Division of Research &
Commercialisation if you
require any further
assistance.
C3 Storage &
Security
Ensure you have
completed your QUT
Data Management
Plan BEFORE
completing this
section.
 Data should be
stored in a
locked filing
cabinet at QUT
and/or
electronically
on a QUT
mainframe
drive.
 Data must not
be stored
solely at home.
C3.1 X YES Confirm that your research data and other
records will be stored for the required
period.
Refer to the Management research data.
C3.2 HARD/PAPER COPIES...
(e.g. signed consent forms, are
required to be kept for 15 years
as per the Qld State Archives
Schedule)
Qld State Archives:
http://www.archives.qld.gov.au
/Recordkeeping/Governance/P
ages/Default.aspx
University Sector:

P a g e | 97
http://www.archives.qld.gov.au
/Recordkeeping/GRKDownload
s/Documents/Universities.pdf
C3.2. What is the location/s of storage?
(i.e. QUT room/building location and/or offsite storage location)
C3.2. How will access to the stored data be
controlled?
C3.2. Who will have access to the stored data?
C3.3 ELECTRONIC DATA...
C3.3. What is the location/s of storage and back-up?
(i.e. a secure computer/server and/or offsite storage location)
C3.3. How will access to the stored data be
controlled?
C3.3.
3
Who will have access to the stored data?

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APPENDIX 6
Invitation email for consumer’s participation.
Consumers Reach Email:
Subject Title:
Invitation to participate in research regarding food safety and fresh produce.
Thanks for your time. My name is Murtaza Makhdoom and I am undertaking food safety
research as part of my Master of Public Health (Health, Safety and Environment) course at
Queensland University of Technology (QUT). My research project aims to identify consumers’
food safety knowledge and food handling practices associated with fresh produce, including pre-
packaged fruits and vegetables. If the research identifies any gaps in consumer knowledge, food
safety agencies can use this information to target food safety education.
To gather relevant information, we’re asking people over 18 who currently live in Australia to
complete a 10-minute anonymous online survey.
People who complete the survey can enter the draw to win a $50 Coles voucher. A one-page
summary of the research findings will also be sent to participants who indicate that they would
like this information.
Further details on the study and how to participate can be found by clicking on the following
link:
http://survey.qut.edu.au/f/189300/6c1f/
If you have any questions about this research, please contact our research team via email.
Please note that this study has been approved by the QUT Human Research Ethics Committee
(approval number 1700000400).
Many thanks for your consideration of this request. We would also really appreciate it if you
could pass the survey link on to your family and friends to encourage more people to complete
the survey.
Murtaza Ahmed Makhdoom

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Master student (Principal researcher)
[e-mail]
Belinda Davies
Supervisor
07 3138 5790
[e-mail]
School of Public Health and Social Work, Faculty of Health
Queensland University of Technology
Appendix 7 – Sample approach email
Subject Title:
Participate in a research study regarding food safety and fresh produce.
Dear colleagues,
My name is Murtaza Makhdoom from the School of Public Health and Social Work, Queensland
University of Technology (QUT) and I am doing a research project as part of my Master degree.
If you are over 18 and currently live in Australia, I would appreciate it if you would complete a
10-minute anonymous online survey. The survey focuses on consumers’ food safety knowledge
and practices in relation to fresh produce, including pre-packaged fruits and vegetables.
You can enter the draw to win a $50 Coles voucher. A one-page summary of the research
findings will also be sent to if you indicate you would like this information.
Further details on the study and how to participate can be found by clicking on the following
link:
http://survey.qut.edu.au/f/189300/6c1f/
If you have any questions about this research, please contact our research team via email.
Please note that this study has been approved by the QUT Human Research Ethics Committee
(approval number 1700000400).
Many thanks for your consideration of this request. We would also appreciate it if you could pass
the survey link on to your family and friends to encourage broader participation.
Murtaza Ahmed Makhdoom
Master student (Principal researcher)
[e-mail]

P a g e | 100
Belinda Davies
Supervisor
07 3138 5790
[e-mail]
School of Public Health and Social Work, Faculty of Health
Queensland University of Technology
APPENDIX 8
Facebook Advertisement.
Draft Facebook Advertisement
Are you over 18 and currently live in Australia? Complete a 10-minute research survey about
food safety and fresh produce for a chance to win a $50 Coles voucher.
Please note the opening date for entries is 30 May 2017 and the closing date for entries is 28 June 2017.
The prize will be drawn on 30 June 2017. The Terms and Conditions of the prize draw are available at:
https://survey.qut.edu.au/survey-data/68/68338/media/62/6249.pdf

P a g e | 101
Click on the link to participate in the research
http://survey.qut.edu.au/f/189300/6c1f/
Link will take people to survey information which includes details about the QUT research,
ethics number, etc.
Note: the image used is from https://pixabay.com/en/market-stand-vegetables-variety-601580/
and is free for commercial use and no attribution is required.
APPENDIX 9 –
Participants Information sheet
PARTICIPANT INFORMATION FOR QUT RESEARCH PROJECT
Consumers’ awareness, knowledge and
practices in relation to fresh produce
(including pre-packed fruits and vegetables).
QUT Ethics Approval Number 1700000400
RESEARCH TEAM
Principal Researcher: Murtaza Makhdoom Masters student
Associate Researcher: Belinda Davies Principal Supervisor
School of Public Health and Social Work, Faculty of Health
Queensland University of Technology (QUT)
DESCRIPTION.
This project is being undertaken as part of a Master degree by Murtaza Ahmed Makhdoom.

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The purpose of this research is to identify consumers’ current level of food safety knowledge and
food handling practices associated with fresh produce, including pre-packaged fruits and
vegetables.
PARTICIPATION
Participation will involve completing an anonymous online survey that will take approximately
10 minutes of your time.
Questions will include:
 Who is the primary grocery shopper in your house?
 Where do you get your fresh fruits and vegetables?
 Do you clean fresh produce before consuming it?
 How do you store pre-packaged fruits and vegetables?
 How do you determine when to dispose of fresh produce?
 Where did you learn how to store and handle fresh produce, including pre-packaged fruits
and vegetables?
 Have you or any member of your household previously had food poisoning / food-borne
illness?
Your participation in this research project is entirely voluntary. If you agree to participate you
do not have to complete any question(s) you are uncomfortable answering. Your decision to
participate or not participate will in no way impact upon your current or future relationship
with QUT or any associated external organisation. If you do agree to participate you can
withdraw from the research project during your participation without comment or penalty.
However, as the survey is anonymous once it has been submitted it will not be possible to
withdraw.
EXPECTED BENEFITS
It is expected that this research project will not directly benefit you, however you will be
provided a link to information about the safe handling of fresh produce if you’re interested in
learning more about this topic.
Establishing information about consumers’ knowledge and practices in relation to fresh
produce which may also assist future research, environmental health professionals and food
safety agencies. For example, the identification of any gaps in consumers’ food safety
knowledge could be used by food safety authorities to target food safety messages, improve
food safety strategies, etc. This may result in fewer people becoming ill from consuming
contaminated fresh produce.
To recognize your contribution, the research team is offering you the opportunity to go into the
draw to win a $50 Coles voucher. Entries for the prize draw open on 30 May 2017 and close on

P a g e | 103
28 June 2017. The prize will be drawn on 30 June 2017 at QUT. The Terms and Conditions of
the prize draw can be found at:
https://survey.qut.edu.au/survey-data/68/68338/media/62/6249.pdf
RISKS
There are no risks beyond normal day-to-day living associated with your participation in this
research project.
PRIVACY AND CONFIDENTIALITY
All comments and responses are anonymous and will be treated confidentially unless required
by law. The names of individual persons are not required in any of the responses in the fresh
produce survey, however individualised information will be collected in a second survey which
is not be connected to any responses and only completed if you wish to go into the draw for a
$50 Coles voucher. Names and contact details will be deleted after the prize draw and
distribution of a summary of the research findings.
Any data collected as part of this research project will be stored securely as per QUT’s
Management of research data policy. Please note that non-identifiable data from this research
project may be used as comparative data in future research projects or stored on an open
access database for secondary analysis.
CONSENT TO PARTICIPATE
Submitting the completed online survey is accepted as an indication of your consent to
participate in this research project.
QUESTIONS / FURTHER INFORMATION ABOUT THE RESEARCH PROJECT
If you have any questions or require further information, please contact one of the listed
researchers:
Murtaza Makhdoom [e-mail]
Belinda Davies [e-mail] 07 3138 5790
CONCERNS / COMPLAINTS REGARDING THE CONDUCT OF THE RESEARCH PROJECT
QUT is committed to research integrity and the ethical conduct of research projects. However,
if you do have any concerns or complaints about the ethical conduct of the research project you
may contact the QUT Research Ethics Advisory Team on 07 3138 5123 or email
[e-mail]. The QUT Research Ethics Advisory Team is not connected with the
research project and can facilitate a resolution to your concern in an impartial manner.
THANK YOU FOR HELPING WITH THIS RESEARCH PROJECT.
PLEASE PRINT THIS SHEET FOR YOUR INFORMATION.

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Appendix 10:
Terms and conditions of entry in the prize draw.
TERMS AND CONDITIONS OF ENTRY INTO A PRIZE DRAW
1. The Promoter is Queensland University of Technology (QUT) ABN 83 791 724 622
having its principal place of business at 2 George Street, Brisbane, Queensland 4000.
2. By entering the competition connected to the research project title ‘Consumers' awareness,
knowledge and practices in relation to fresh produce (including pre-packaged fruits and
vegetables), participants agree to be bound by these Terms and Conditions.
3. Submitting a survey fulfils the conditions of entry into the competition.
4. The opening and closing dates of the competition are listed in the survey. The prize winner
will be selected by random draw which will take place at QUT on the prize draw date as
listed in the survey.
5. The first entry drawn randomly will receive the prize listed on the attached survey. The
prize is not transferable, refundable, exchangeable, and cannot be taken as cash.
6. The Promoter will use reasonable efforts to notify the prize winner by no later than two
weeks post the prize draw date. If a winner cannot be contacted or refuses the prize it will
be offered to the next randomly drawn entry. The promoter’s decision is final as to the
winner of the prize and binding and no correspondence will be entered into in relation to
the conduct of the competition or otherwise.
7. The prize will be available for collection by the winner at a time organised as suitable for
the winner.
8. If this competition is interfered with in any way or is not capable of being conducted as
anticipated due to any reason beyond reasonable control of the Promoter, the Promoter
reserves the right, in its sole discretion, to the fullest extent permitted by the law to (a)
disqualify any participant; or (b) subject to any written directions from a regulatory
authority, to modify, suspend, terminate or cancel the competition, as appropriate.
9. All entries become the property of the Promoter and will not be returned to participants.

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10. Except for any liability that cannot be excluded by law, the Promoter (including its
officers, employees and agents) excludes all liability (including negligence), for any
personal injury or any loss or damage (including loss of opportunity), whether direct,
indirect, special or consequential, arising in any way out of the competition, including but
not limited to, where arising out of the following: (a) any technical difficulties or
equipment malfunction (whether or not under the Promoter's control); (b) any theft,
unauthorised access or third party interference; (c) any entry or prize claim that is late, lost,
altered, damaged or misdirected (whether or not after their receipt by the Promoter) due to
any reason beyond the reasonable control of the Promoter; (d) any variation in prize value
to that stated in these Terms and Conditions; (e) any tax liability incurred by a winner or
entrant; or (f) use of the prize.
11. Each participant indemnifies and keeps indemnified the Promoter against all claims, losses,
damages and expenses suffered by the Promoter or any third parties arising out of the
breach of these Terms and Conditions by the participant, the conduct of the participant in
the competition, the use of information supplied by the participant or the use of the prize.
12. Under the applicable Privacy Laws, the Promoter must tell participants when it collects
personal information about them and how it plans to use it. lf a participant chooses to enter
or take part in the competition, the participant will be required to provide the Promoter
with personal information such as the participant's name and email address. The Promoter
collects participants' personal information in order to conduct the competition and
associated research study. QUT’s Privacy Policy is available at:
https://www.qut.edu.au/additional/privacy

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APPENDIX 11
Questionnaire
Are you currently living in Australia?
- Yes
- No
Are you over 18 years of age?
- Yes
- No
If no to either question, terminate with the survey 3:
Thank you for your interest in this survey. Only people who are 18 years or older and currently
residing in Australia can participate.
If you’re particularly interested in how to handle fresh produce safely, you may like to visit the
following link: http://www.foodauthority.nsw.gov.au/foodsafetyandyou/special-care-foods/fresh-
fruit-and-vegetables
Demographics
What is your age?
- 18-24
- 25-34
- 35-44
- 45-54
- 55-64
- 65-74
- 75 or older
- Prefer not to say
What is your gender?
- Male
- Female
- Other
- Prefer not to say

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What is the highest level of education you have completed?
- Primary school
- High school
- Certificate or trade qualification (e.g. Tafe, diploma)
- Undergraduate university (e.g. Bachelor degree)
- Postgraduate university (e.g. Masters, PhD)
- Prefer not to say
What is your average gross household income per week?
- Less than $500
- $500-$999
- $1,000-$1,499
- $1,500-$1,999
- $2,000-$2,499
- $2,500 or more
- Prefer not to say
Which state or territory do you currently live in?
- Australian Capital Territory
- New South Wales
- Northern Territory
- Queensland
- South Australia
- Tasmania
- Victoria
- Western Australia
- Prefer not to say
Survey questions
1. Where do get fresh produce from?
 Supermarket
 Local independent shops of small shops
 Farmers or other market
 Grow them by yourself

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2. Do you clean your hands before preparing fresh produce:
 Yes
 No
 Sometimes
3. How do you clean your hands?
 Water
 Warm water
 Hand sanitizer
 Dry towel
 Wet towel
 Paper napkins
4. Do you wash your fresh fruits and vegetables before consuming?
 Yes
 No
 Sometimes
5. How do you wash your pre packaged fruits and vegetables?
 No, it is already pre washed
 Quickly rinse it with tap water
 I was it same as I was unpackaged food
 I don’t purchase pre packaged fresh fruits and vegetables at all
6. Once opening the pack, how long you keep using your fresh produce?
 I use it gradually until it has been used
 I use it gradually but don’t use it after best before date
 I use it all in one or two meals
 Other
7. How do you store prepackaged fruits and vegetables?
 Room temperature
 In the refrigerator
 Others
8. Which all products do you refrigerate? (select all that apply)
 Berries

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 Stone fruits (eg., peaches and apricots)
 Apples and pears
 Bananas
 Tomatoes
 Spinach
 Lettuce
 Onions
 Cut vegetables
 Cut fruits
 Other
9. How do you determine that the prepackaged fruits and vegetables are fresh?
 By its appeararance (colosr change, witling)
 By its smell
 Starts going mouldy or decaying
 After a week
 After a month
 Other
10. Do you believe that organic fresh produce is safer?
 Yes
 No
 Mostly
 Sometimes
11. What factors do you consider while making decision of purchase?
 Use of Chemical
 Process of food grown
 Doesn’t consider anything
 Other
12. How do you believe that fresh produce can be contaminated?
 Soil
 Irrigation system
 Contaminated or unclean surface

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 People who handles food
 Other
13. Do you understand food borne illness?
 Yes
 No
 Almost
14. Have you ever heard of anyone getting sick from eating fresh produce including pre-
packaged fruits and vegetables?
 No
 Yes
 Cannot remember
15. Have you or any member of your household previously had food poisoning / food-borne
illness?
 No
 Cannot remember
 Yes, within the last year
 Yes, 1-5 years ago
 Yes, 6-10 years ago
 Yes, more than 10 years ago
16. Which of the following microorganisms (e.g. bacteria, virus) do you believe can
contaminate fresh produce and cause food-borne illness? (select all that apply)
 Clostridium perfringens
 Escherichia coli (e. coli)
 Hepatitis A
 Listeria monocytogenes
 Salmonella
 Staphylococcus aureus
 None
 Don’t know
17. How do you rate your knowledge of Salmonella?
 I know everything

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 I know a lot
 I know a little
 I have heard of salmonella
 I have never heard of salmonella
18. How do you rate your knowledge of Hepatitis A?
 I know everything
 I know a lot
 I know a little
 I have heard of Hepatitis A
 I have never heard of Hepatitis A
19. Where did you learn how to store and handle fresh produce, including pre-packaged fruits
and vegetables? (select all that apply)
 Family
 Friends
 School
 TV
 Social media
 Websites
 In-store advice (e.g. information near products)
 Packaging (for pre-packaged fruits and vegetables)
 Other
20. How do you rate your knowledge regarding food borne illness?
 I know everything
 I know a lot
 I know a little
 I have heard of food borne illness
 I have never heard of food borne illness

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