Consumer knowledge, attitudes, and behaviour regarding food safety – A perspective from Laos
Open accessAbstract
Primary research data on food chain safety at consumer level is needed to help policymakers to decrease the risk of foodborne infections in the Lao People's Democratic Republic. Therefore, the objectives of this study are to 1) determine Lao people's food safety knowledge, attitudes, and intentions and identify the most influential factors that shape their food safety behaviour, and 2) to support the government in the development of more efficient risk communication programmes. A paper-based consumer survey was implemented to collect quantitative data on the selected topics about Laotian consumers, as well as on the equipment of households regarding the conditions and tools necessary for safe food preparation and storage. A model was developed based on the extended Theory of Planned Behaviour (TPB), and partial least squares structural equation modelling (PLS-SEM) was applied to analyse the factors that affect food safety behaviour. The elements of Knowledge and Perceived Behavioural Control positively influence behaviours, such as using separate chopping boards for raw and ready-to-eat foods. According to the model, only 10 % of the Intentions would be translated into Behaviours, which gap can be explained by the lack of a hygienic environment. Although the survey indicated that Laotian people intend to follow food safety guidelines, participants felt they lacked sufficient knowledge. This perception was validated by the knowledge test and behavioural part of the study. In the light of these findings, it is essential to raise awareness and promote food safety knowledge and interventions, such as enhancing food safety education in childhood. This would help to facilitate and encourage adopting safe practices to improve overall food safety at the consumer level, delivering positive impacts also to the food business sector.
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Most of these studies (n = 9) described practices as poor or unsatisfactory.
“Most of these studies (n = 9) described practices as poor or unsatisfactory [51,52,53,54,55,64,66,69,72].”
From Food Safety Knowledge, Attitude, and Practices (KAP) of Urban Consumers in Low-Income and Lower-Middle-Income Countries (LLMICs): A Scoping Review (2026) · cites this paper as [55]
The Results and discussions (Descriptive statistics; page unavailable) identify an unsatisfactory practice: only 9.2% of respondents reported always using separate chopping boards. But the same section reports several safe practices performed regularly, and the Conclusions say most Lao consumers knew essential food-safety rules. The paper supports shortcomings in particular practices, not an overall description of practices as poor or unsatisfactory. (LLM, conf=0.84)
Experimental — accuracy not yet measuredA significant number of studies revealed that consumers often possessed adequate theoretical knowledge regarding food safety but failed to apply this knowledge in their daily routine.
“a significant number of studies [46,48,49,50,51,55,61] revealed that consumers often possessed adequate theoretical knowledge regarding food safety—such as the need for handwashing or proper storage temperatures—but failed to apply this knowledge in their daily routine.”
From Food Safety Knowledge, Attitude, and Practices (KAP) of Urban Consumers in Low-Income and Lower-Middle-Income Countries (LLMICs): A Scoping Review (2026) · cites this paper as [55]
The Conclusions (page unavailable) say most Lao consumers knew essential food-safety rules, and the Descriptive statistics section reports that few always used separate chopping boards. This supports a gap between some knowledge and practice, but the paper also identifies knowledge gaps, particularly about cooled storage; handwashing and chilled storage were among the practices respondents reported performing most often. It therefore does not support the claim that consumers generally had adequate knowledge yet failed to apply the handwashing and storage guidance cited as examples. (LLM, conf=0.86)
Experimental — accuracy not yet measuredMost studies collected information through a combination of interviews and questionnaire-based surveys.
“Most of the studies collected information through a combination of interviews and questionnaire-based surveys [47,48,52,55,56,59,61,62,63,64,66,69].”
From Food Safety Knowledge, Attitude, and Practices (KAP) of Urban Consumers in Low-Income and Lower-Middle-Income Countries (LLMICs): A Scoping Review (2026) · cites this paper as [55]
One study found that consumers in Lao PDR had some general awareness but lacked the specific knowledge to effectively prevent foodborne diseases, particularly regarding microbial contamination.
“One study [55] found that consumers in Lao PDR had some general awareness but lacked the specific knowledge to effectively prevent foodborne diseases, particularly regarding microbial contamination.”
From Food Safety Knowledge, Attitude, and Practices (KAP) of Urban Consumers in Low-Income and Lower-Middle-Income Countries (LLMICs): A Scoping Review (2026) · cites this paper as [55]
Other studies described knowledge as average or mixed.
“Several studies reported good or satisfactory knowledge levels [49,50,51,52,57,58,60,63,68], while other studies described knowledge as average or mixed [47,55,61,62,67,71].”
From Food Safety Knowledge, Attitude, and Practices (KAP) of Urban Consumers in Low-Income and Lower-Middle-Income Countries (LLMICs): A Scoping Review (2026) · cites this paper as [55]
In Lao PDR, fewer than 10% of consumers consistently used separate cutting boards for raw and ready-to-eat foods.
“In Lao PDR, fewer than 10% of consumers consistently used separate cutting boards for raw and ready-to-eat foods [55], while in Nigeria, there was widespread unsafe meat-handling practices including inappropriate use of refrigeration and thermometers [64].”
From Food Safety Knowledge, Attitude, and Practices (KAP) of Urban Consumers in Low-Income and Lower-Middle-Income Countries (LLMICs): A Scoping Review (2026) · cites this paper as [55]
While some studies reported good or satisfactory levels of knowledge, ten studies found low or poor levels and substantial knowledge or awareness gaps, while six studies showed average or mixed findings.
“While some studies (e.g., [49,51,60]) reported good or satisfactory levels of knowledge, ten studies (e.g., [53,65]) found low or poor levels and substantial knowledge or awareness gaps, while six studies [47,55,61,62,67,71] showed average or mixed findings.”
From Food Safety Knowledge, Attitude, and Practices (KAP) of Urban Consumers in Low-Income and Lower-Middle-Income Countries (LLMICs): A Scoping Review (2026) · cites this paper as [55]
Only four studies comprehensively examined all three components-knowledge, attitudes, and practices.
“Only four studies [52,55,63,71] comprehensively examined all three components—knowledge, attitudes, and practices”
From Food Safety Knowledge, Attitude, and Practices (KAP) of Urban Consumers in Low-Income and Lower-Middle-Income Countries (LLMICs): A Scoping Review (2026) · cites this paper as [55]
While three studies found adequate and satisfactory attitudes, one identified poor attitudes, and other studies revealed mixed results.
“While three studies [62,67,71] found adequate and satisfactory attitudes, one [52] identified poor attitudes, and other studies [55,63] revealed mixed results.”
From Food Safety Knowledge, Attitude, and Practices (KAP) of Urban Consumers in Low-Income and Lower-Middle-Income Countries (LLMICs): A Scoping Review (2026) · cites this paper as [55]
Other studies found no significant associations between income and food safety knowledge, attitudes, and practices.
“though other studies (e.g., [55,65]) found no significant associations.”
From Food Safety Knowledge, Attitude, and Practices (KAP) of Urban Consumers in Low-Income and Lower-Middle-Income Countries (LLMICs): A Scoping Review (2026) · cites this paper as [55]
The Methodology section (Characteristics of the sample; page unavailable) reports participants’ income levels, but does not test their association with food safety knowledge, attitudes, or practices. Searches for income-related differences and statistical significance found no passage reporting the claimed absence of associations. (LLM, conf=0.73)
Experimental — accuracy not yet measured
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Mucinhato, R. M. D., Zanin, L. M., da Cunha, D. T., Prates, C. B., Saccol, A. L. D. F., Urrea, C. R., Quintero‐Flórez, A., Durán‐Agüero, S., Carrasco, K. H., Andrade‐Cuvi, M. J., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118018 · Cited by 4 · see citing works
Motives for food choice among young students amid the rapid urbanization in Lao PDR
Akiyama, T., Kanyasan, K., Bouasangthong, V., Soukhavong, S., Thalangsy, K., Tomokawa, S., & Asakura, T. (2024) · Food and Humanity · doi:10.1016/j.foohum.2024.100397 · Cited by 3 · see citing works
Investigating Medicinal Plants’ Efficacy in Treating Foodborne Diarrhea
Omukisa Kireba, K. (2025) · NEWPORT INTERNATIONAL JOURNAL OF RESEARCH IN MEDICAL SCIENCES · doi:10.59298/nijrms/2025/6.2.137146 · Cited by 2 · see citing works
Choudhury, S., Medina-Lara, A., Bi, A. Z., Ricarte, P., Morrish, N., & Veettil, P. C. (2026) · Foods · doi:10.3390/foods15081381 · Cited by 3 · see citing works
“While some studies (e.g., [49,51,60]) reported good or satisfactory levels of knowledge, ten studies (e.g., [53,65]) found low or poor levels and substantial knowledge or awareness gaps, while six studies [47,55,61,62,67,71] showed average or mixed findings.”
InfluentialPregnant Women’s Knowledge, Attitudes, and Behaviours on Food Safety: A Cross-Sectional StudyPreprint
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Identification of factors associated with foreign substance contamination in restaurant food
Jung, M.-S., & Park, S. (2025) · Scientific Reports · doi:10.1038/s41598-025-21809-6
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Vágány, J. B., & Késmárki-Gally, S. E. (2025) · Cooperative management · doi:10.1007/978-3-032-06385-4_6
Bensa, M., Jevšnik, M., Pezo, L., & Vovk, I. (2026) · Foods · doi:10.3390/foods15061062
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Consumer preference for fresh egg products: Evidence from Taiwan
Yang, S., Yeh, C., Nugraha, W. S., & Kasza, G. (2026) · Cleaner and Responsible Consumption · doi:10.1016/j.clrc.2026.100438
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Demystifying crypto-asset adoption intention: What matters more, technology or human motivation?
Khan, K. A., Akhtar, M. A., Přílučíková, J., Vishwakarma, R. K., & Tangl, A. (2026) · Investment Management and Financial Innovations · doi:10.21511/imfi.23(3).2026.35
- Authors
- Kasza, G., Izsó, T., Kunszabó, A., Szakos, D., Lénárt, I., Bozánné Békefi, E., Vongxay, K., Popp, J., Oláh, J., Lakner, Z., Nugraha, W. S., Bognár, L., & Süth, M.
- Affiliations
- University of Veterinary Medicine (HU)
- Sechenov University (RU)
- Ministry of Agriculture and Forestry (LA)
- University of Johannesburg (ZA)
- University of Debrecen (HU)
- Magyar Agrár- és Élettudományi Egyetem (HU)
- Ministry of Agriculture (HU)
- Corresponding author
- Kasza, Gyula
- Izsó, Tekla
- Kunszabó, Atilla
- Szakos, Dávid
- Lénárt, István
- Vongxay, Khamphouth
- Popp, József
- Oláh, Judit
- Lakner, Zoltán
- Nugraha, Widya Satya
- Bognár, Lajos
- Süth, Miklós
- ORCID
- Venue
- Heliyon
- Publisher
- Elsevier BV
- Published
- 2024-05
- Volume
- 10
- Issue
- 9
- Pages
- e29725
- ISSN
- 2405-8440 (ISSN-L)
- PMC
- PMC11064073
- OpenAlex
- W4394858114
- Cited by
- 19
- References
- 70
- Citations by year
- 2026: 10 · 2025: 7 · 2024: 2
- FWCI
- 4.08
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Heliyon (publishedVersion, cc-by-nc-nd)
- SSRN Electronic Journal (acceptedVersion)
- PubMed Central (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- Repository of the Academy's Library (Library of the Hungarian Academy of Sciences) (acceptedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Funders
- European Food Safety Authority
- Hungarian Government
- Maa- ja MetsätalousministeriÖ
- Magyar Tudományos Akadémia (\u00DANKP-21-5)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Life Sciences › Agricultural and Biological Sciences › Food Science › Salmonella and Campylobacter epidemiology
- Social Sciences › Sociology and Political Science › Risk Perception and Management
- Keywords
- food safety knowledge, food safety attitudes, food safety behavior, consumer behavior, theory of planned behavior, risk communication, household food hygiene, food poisoning, Laos, food safety education
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