Assessment of the nudge theory in reducing microbial contamination in pork joints in Kampala Uganda

Denis Mugizi, Steven Kakooza, Velma Kivali, Kristina Roesel, Joshua Waiswa, Dorothy Etienne, Memory Chirwa, Imara Roychodhury, Elizabeth Cook
Assessment of the nudge theory in reducing microbial contamination in pork joints in Kampala Uganda

Description

Food safety is influenced by food handling and processing practices. Despite food handlers being aware of the five keys for food safety, bacterial contamination of food remains one of the safety concerns. Here we propose the use of the nudge theory to change risky practices amongst Uganda’s pork handlers.

Comments

Add new comment

The content of this field is kept private and will not be shown publicly.
About text formats

Restricted HTML

  • Allowed HTML tags: <a href hreflang> <em> <strong> <cite> <blockquote cite> <code> <ul type> <ol start type> <li> <dl> <dt> <dd> <h2 id> <h3 id> <h4 id> <h5 id> <h6 id>
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.