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consciousness, all of which were significantly associated with
low levels of risk. Completion of the study has demonstrated
that the respondents exhibited perceptions of invulnerability,
optimistic bias, illusion of control, and superiority bias.
Such findings are of particular importance to food safety
educators and policy makers in Lebanon: if such perceptions
and biases exist among the wider population in Lebanon,
these perceptions may undermine food safety education
attempts; therefore, consideration to such perceptions must
be given when developing future interventions to overcome
and enhance food safety. The most important finding of this
study is the discovery that negative food safety encounters,
such as experiencing foodborne illness, can have a negative
impact upon perceptions of risk, control, and responsibility
to prevent reoccurrence of the negative experience. The
cumulative findings from this study make recommendations
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for future research in the region and have important
considerations for the future development of consumer food
safety educational resources for consumers in Lebanon.
ACKNOWLEDGMENTS
The authors acknowledge the Cardiff Metropolitan
University Staff Development Fund that supported
completion of the study. The funding source was not involved
in the collection, analysis, and interpretation of data; in the
writing of the report; and in the decision to submit the article
for publication. The authors also express their appreciation
to the study participants and colleagues who supported
data collection from the Modern University for Business
and Science and acknowledge the important involvement of
Victoria Krawec in the development and the data collection
of this study.
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