Food Safety Practices as Determinants of Self-Reported Foodborne Illness Among Seafood Consumers

Improper food handling practices in the supply chain significantly contribute to foodborne illnesses. As global concerns about food safety intensify, understanding domestic food handling practices and raising consumer awareness is essential. This study examines the association between self-reported foodborne illness and seafood handling practices among consumers across Kerala, India. A cross-sectional survey was conducted using an online questionnaire from March to December 2023, involving 2,079 seafood consumers. Of the respondents, 8.5% (n = 177) reported experiencing a seafood-related foodborne illness. Consumers who reported illness (case group) demonstrated significantly lower adherence to safe seafood handling practices compared to those who did not (control group). Multivariate logistic regression identified several demographic and behavioural predictors of illness. Key demographic factors significantly associated with increased illness risk included younger age, occupation, income, and area of residence. Unsafe practices—such as improper seafood purchasing and storage, inadequate kitchen hygiene, cross-contamination, and insufficient temperature control—were linked to higher illness risk. In contrast, protective behaviours, including checking freshness, thorough cooking, reheating, and prompt refrigeration, significantly reduced risk. Although raw data showed a higher proportion of illness among older adults, regression analysis revealed that increasing age was associated with a reduced likelihood of reporting illness, highlighting the importance of accounting for confounding variables in food safety research. These findings emphasize the need for targeted consumer education that addresses kitchen hygiene, cross-contamination prevention, and safe storage practices. Demographic-specific public health initiatives, consistent supply chain monitoring, and effective regulatory oversight are essential to mitigating seafood-related illness risks.