Iranian Journal of

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Mianaji S, Rezaei R, Ganjloo A. Study the attitude of lettuce producers in Alborz Province about sources of contamination and explaining factors of on-farm food safety practices. ijhe 2017; 10 (3) :375-390
URL: http://ijhe.tums.ac.ir/article-1-5914-en.html

Background and Objective: Attention to on-farm food safety is the first step in achieving food safety and production of healthy crops. However, practices related to on-farm food safety are not sufficiently considered by farmers due to the lack of proper understanding. Accordingly, the purpose of this study was to evaluate the attitude of farmers about sources of contamination and explaining factors of on-farm food safety practices.
Materials and Methods: This study is a non-experimental and descriptive research in terms of extent of variables control; a filed research according to data collection method; and a survey research in terms of generalizability of findings. The statistical population of the study was 732 lettuce producers in Alborz province of which a sample size of 230 was selected using a stratified sampling method with proportional allocation (counties as strata). Data was collected through research-made questionnaire. Appearance and content validity of the questionnaire was assessed by the experts in the field and its reliability was confirmed based on calculated Cronbach Alpha coefficient for three constructs including on-farm food safety practices (0.728), sources of contamination in the pre-harvest stage (0.821) and sources of contamination in the post-harvest stage (0.801). Data analysis was performed using SPSS software version 20.
Results: The results revealed that the most important sources of contamination were the usage of pesticides and toxins on the farm and in the irrigation water (in the pre-harvest stage), locations of crop storage and warehouse and high humidity during crop transfer (in the post-harvest stage). Furthermore, the results of the factor analysis using Varimax rotation indicated that underlying the variables of on-farm food safety practices may be summarized and categorized in five factors: practices related to workers’ education and health; public health; irrigation; monitoring and control; and control of livestock and wildlife. These covered about 64.314% of total variances. Among the five factors mentioned, practices related to workers’ education and health explaining 18.1% of the total variances was the most important factor in comparison with other one.
Conclusion: According to the contamination sources in the pre and post-harvest stages and the probability of different contamination in lettuce crop, it is essential to provide necessary conditions for encouraging and directing producers to perform on-farm food safety practices, particularly by educating them on the identification of contamination sources and informing them about essential health and safety practices.