Abstract：
Foodborne illnesses result from inadequate food handling practices, but prevention is possible through implementing food safety principles by handlers and consumers. This paper presents an overview of food safety knowledge and practices among food handlers and consumers in the Gulf countries, identifies factors affecting knowledge and practice, and offers recommendations for promoting food safety among handlers and consumers. A literature search was conducted using an integrative review method. Various combinations of the following descriptors were used: (food safety, food hygiene), (knowledge, practice), and (Saudi Arabia, Qatar, UAE, Bahrain, Oman, and Kuwait). Out of 164 studies screened, 37 met the eligibility criteria. Food handler studies reported insufficient food safety knowledge, with poor translation of existing knowledge into practice. Consumer studies showed varying levels of food safety knowledge, and the translation of existing knowledge into practice was also found to be inconsistent. Training and educational level were the primary factors positively affecting food safety knowledge and practices. Overall, significant gaps in knowledge and practices were identified among food handlers and consumers in the Gulf. These gaps require urgent attention from the Gulf regulatory bodies to develop targeted food safety training and education programs to enhance awareness and implementation of food safety principles.
摘要：
食源性疾病是由不适当的食品处理方法引起的，但是通过经营者和消费者实施食品安全原则，预防是可能的。本文概述了海湾国家食品经营者和消费者的食品安全知识和实践，确定影响知识和实践的因素，并为促进经营者和消费者的食品安全提供建议。采用综合综述法进行文献检索。使用了以下描述符的各种组合：(食品安全，食品卫生)，（知识，实践)，和（沙特阿拉伯，卡塔尔,阿联酋，巴林,阿曼,和科威特）。在筛选的164项研究中，37符合资格标准。食品处理人员研究报告食品安全知识不足，将现有知识转化为实践的情况很差。消费者研究显示，食品安全知识水平各不相同，将现有知识转化为实践也被发现不一致。培训和教育水平是积极影响食品安全知识和实践的主要因素。总的来说,海湾地区的食品处理人员和消费者在知识和实践方面存在重大差距。这些差距需要海湾监管机构的紧急关注，以制定有针对性的食品安全培训和教育计划，以提高对食品安全原则的认识和实施。
