Changes in eating behaviours and physical activity among primary schoolchildren aged 7-12 during the pandemic in the light of qualitative and quantitative research - Junior-Edu-Zywienie (JEZ) Project.

INTRODUCTION AND OBJECTIVE: The COVID-19 pandemic had many direct and indirect effects, including lifestyle changes in all subpopulations, including children and adolescents. The aim of the study was to identify: 1) attitudes of students aged 7-12 years and their parents towards food, nutrition, and physical activity; 2) changes in the consumption of basic food products during the COVID-19 pandemic. MATERIAL AND METHODS: A qualitative survey was conducted among students and their parents using the Focus Group Interview method, as well as quantitative research among parents and schoolchildren aged 10-12 years. RESULTS: During the pandemic, changes were demonstrated in the eating habits of primary schoolchildren which were both positive and negative. Positive changes include a greater number of meals and their regularity, especially in relation to meals prepared at home, and a greater consumption of mainly fruit, and to a lesser extent vegetables and whole grain products. Among the negative changes observed were an increased consumption of salty snacks and sweets, including those prepared at home. Moreover, limiting physical activity during isolation may have resulted, as a long-term effect, in excessive body weight and obesity-related non-communicable diseases in children and adolescence, and later in adulthood. CONCLUSIONS: There is a need to develop post-pandemic support strategies addressed to both schoolchildren and their parents regarding adequate eating behaviours and physical activity.

The Family Environment as a Source for Creating the Dietary Attitudes of Primary School Students-A Focus Group Interview: The Junior-Edu-Zywienie (JEZ) Project.

The family environment plays a crucial role in creating the health behaviours of children and youth. This study aimed to explore the attitudes of parents with children aged 7-12 who represent an influential environment for creating the eating behaviours of children. A qualitative study was conducted using focus-group interviews (FGI) involving 101 parents from various socioeconomic backgrounds. Three categories of parents were identified based on their level of involvement and awareness of nutrition: 'aware', 'determined', and 'relaxed'. Among parents of 10-12-year-old students, an additional category, 'distanced' parents, was identified. The study revealed that parents require support in terms of providing compelling arguments and practical recommendations related to meals and reducing or eliminating their children's consumption of sweets, snacks, fast food, and, in the case of older students, energy drinks. Parents reported that their children had a moderate understanding of the principles of proper nutrition. The majority of respondents viewed this knowledge as primarily theoretical and expressed a need for practical guidance and activities, which they believe should be offered by schools. To achieve positive outcomes in educational activities related to food and nutrition, it is essential to involve children, parents, guardians, teachers, and other school staff in these efforts.

The Attitudes of 7-9 Year Old Primary School Students towards Food and Nutrition: Insights from Qualitative FGI Research-The Junior-Edu-Zywienie (JEZ) Project.

Optimal nutrition is one of the most significant environmental factors affecting human health. The aim of this study was to assess the attitudes of primary school students aged 7-9 towards nutrition considering three fundamental components: knowledge, emotional disposition, and dietary behaviors. The research was conducted using the Focus Group Interview (FGI) technique among 78 children. Considering their attitudes towards food and nutrition, four profiles were identified: "engaged", "obedient", "reluctant", and "indifferent". Children who were "engaged" and "obedient" due to their parents' involvement in creating their dietary attitudes exhibited the most alignment with the principles of optimal nutrition. Regardless of profile type, it was observed that children were familiar with recommended and unrecommended food products, as well as the role of water in proper nutrition. It was demonstrated that parents wield the most substantial influence on children's nutrition. As a result, initiatives promoting the proper nutrition and a healthy lifestyle should commence with parents. Children of nutritionally conscious parents tend to eat more healthily and demonstrate a high nutritional awareness. Conversely, the children of busy parents who lack time for meal preparation more frequently replicate their parents' nutritional mistakes. These findings emphasize the importance of the family environment in shaping the dietary behaviors of children and youth.

Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.

Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for "clean label" products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research.

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.

The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork.

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review.

Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages.

Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study.

Understanding consumers' behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers' perception from nine countries, and the identification of customers' clusters and its characteristics in order to understand customers' behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) "Precautious consumers" characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) "Unconcerned consumers" preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries.

Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy.

Street food outlets are characterised by poor microbiological quality of the food and poor hygiene practices that pose a risk to consumer health. The aim of the study was to evaluate the hygiene of surfaces in food trucks (FT) using the reference method together with alternatives such as PetrifilmTM and the bioluminescence method. TVC, S. aureus, Enterobacteriaceae, E. coli, L. monocytogenes, and Salmonella spp. were assessed. The material for the study consisted of swabs and prints taken from five surfaces (refrigeration, knife, cutting board, serving board, and working board) in 20 food trucks in Poland. In 13 food trucks, the visual assessment of hygiene was very good or good, but in 6 FTs, TVC was found to exceed log 3 CFU/100 cm2 on various surfaces. The assessment of surface hygiene using various methods in the food trucks did not demonstrate the substitutability of culture methods. PetrifilmTM tests were shown to be a convenient and reliable tool for the monitoring of mobile catering hygiene. No correlation was found between the subjective visual method and the measurement of adenosine 5-triphosphate. In order to reduce the risk of food infections caused by bacteria in food trucks, it is important to introduce detailed requirements for the hygiene practices used in food trucks, including techniques for monitoring the cleanliness of surfaces coming into contact with food, in particular cutting boards and work surfaces. Efforts should be focused on introducing mandatory, certified training for food truck personnel in the field of microbiological hazards, appropriate methods of hygienisation, and hygiene monitoring.

Remote assessment of quality, processing and economic criteria in qualification of suppliers to the meat packaging foil producer-A Greek case study.

Supervision over the suppliers of packaging as well as suppliers of raw materials for packaging production is important to ensure the quality and safety of meat products. The aim of this study was to verify the remote evaluation procedure of quality, processing and economic criteria in qualification of raw materials suppliers to the meat packaging foil producer during the Covid-19 pandemic. The evaluation was done remotely in terms of meeting some of the requirements of the quality management system (QMS) in conditions where regular audit could not be carried out. The survey was conducted in one of the biggest packaging foil producers in Greece via its supplier evaluation. The evaluation consisted of: 1/ economic criteria and 2/ quality and processing criteria. The highest and the lowest rated economic criteria were procedural compliance and price of raw materials. Among the quality and processing criteria, the highest score was given to warranties and claims policies and material quality, and the lowest one to lead time. The highest ratings obtained suppliers of raw materials directly involved in production, suppliers from Greece, the USA and Denmark, as well as suppliers to the R&D department. The results of the study showed that the quality of the raw materials directly used in the production of packaging foil was adequate. Therefore, their use ensure production of packaging foil and finally packaged meat products of adequate quality and safety. The presented procedure occurred to be useful for remote evaluation of quality, processing and economic criteria in qualification of suppliers during the Covid-19 pandemic. It may inspire other producers of food packaging materials to continuing supervision over their suppliers while regular methods of control are limited.

Do Food and Meal Organization Systems in Polish Primary Schools Reflect Students' Preferences and Healthy and Sustainable Dietary Guidelines? The Results of Qualitative Research for the Junior-Edu-Zywienie (JEZ) Project.

The school environment, together with that of the family, shapes students' eating behaviors, and is an important element of formal and informal nutrition education. The informal and practical dimensions can be realized through the food and meals offered/sold in school canteens, shops, and vending machines. As children and adolescents spend 6-10 h/day in schools and consume at least two meals there, the school food environment is important from a public health perspective. The aim of this study is to assess food and meal organization in primary schools in Poland. The study was conducted using individual in-depth interviews (IDIs) involving 24 school headmasters and 24 representatives of people employed in school canteens or catering companies involved in meal organization in schools. The nutritional food on offer at schools is important for shaping students' food preferences and choices, consequently influencing the development, functioning, and health of this subpopulation. The school environment can be an ideal place for hands-on nutrition education. In addition to the knowledge provided, there must be a consistent message concerning the provision of nutrition information to students between the teachings of parents, teachers, and, indirectly, the food and meals available at school. Our qualitative study is confirmed by the results of quantitative research to better understand the organization of nutrition and the problems and needs of primary schools in this area.

Nutrition-Related Knowledge, Diet Quality, Lifestyle, and Body Composition of 7-12-Years-Old Polish Students: Study Protocol of National Educational Project Junior-Edu-Zywienie (JEZ).

Increasing students' nutrition knowledge is an important goal of school education which may improve their lifestyle and consequently reduce the incidence of non-communicable chronic diseases, including obesity. This research aimed at assessing the dietary habits, nutrition-related knowledge and attitudes, and nutritional status of Polish students aged 7-12 years. Additional objectives included recognizing nutrition-related knowledge among their parents and teachers as well as the school food and nutrition environment. The final goal was to develop a nutrition education program. This study protocol presents a general and detailed approach for realizing the above-mentioned issues, including conducting quantitative and qualitative research. The study was designed as cross-sectional, covering primary school students from all over Poland, including rural, town, and metropolitan areas. Data on eating habits, lifestyle, nutrition-related knowledge, and attitudes were collected with questionnaires. Measurements of body weight, height, waist and hip circumferences, and handgrip strength were performed in accordance with the International Standards for Anthropometric Assessment (ISAK) recommendations. Body composition was assessed with bioelectrical impedance analysis. Ultimately, 2218 schools from all 16 voivodeships in Poland registered for the project. In total, quantitative data were collected among 27,295 students, 17,070 parents, and 2616 teachers. Anthropometric measurements were taken among 18,521 students. The results allow us to develop a multifaceted educational program based on knowledge and adapted to the perception of students. Our research may contribute to the identification of subpopulations of children and adolescents at risk of excessive body weight and define the predictors of obesity risk in Poland.

How Can We Increase the Nutrition-Related Knowledge in Children Aged 7-12 Years: Results of Focus Groups Interviews with Parents-Junior-Edu-Zywienie (JEZ) Project.

Nutrition education is a long-term process that should cover various population groups. A special focus should be placed on children, adolescents and their parents. The aim of this research was to find out the opinions of parents of primary school pupils aged 7-12 on their expectations towards school education in the areas of food and nutrition, addressed to both pupils and their parents. The research was conducted among 101 parents of primary school pupils with the use of the Focus Group Interview (FGI) method. It demonstrated that what is most needed are hands-on activities relating to basic theoretical issues. While parents see the need for nutrition education for their children, educating pupils in this area is of interest to only some of the respondents for whom nutrition aspects are quite important. All parents would like formal nutrition education at school, but at the same time, they do not want classes to take up too much of their children's time, due to the already excessive number of school subjects. It seems appropriate to include everyone in regard to nutrition education, regardless of their declared interest in this issue. The need for consistent presentation of educational content addressed to teachers and parents is very important, so that they can, in a uniform way, shape the attitudes towards food and nutrition of children and adolescents.

Consumer Choices and Habits Related to Tea Consumption by Poles.

Tea is one of the most consumed beverages in the world. In the literature, much attention is paid to the influence of tea and its components on human health and consumer purchasing behavior. The aim of the study was to analyze the habits of Polish consumers regarding tea consumption, brewing methods, and their choices related to tea, to describe the characteristics of tea consumers, and present their segmentation based on consumer choices and habits regarding tea consumption. The study was performed using the computer-assisted web interviewing (CAWI) method on a group of 1700 adult consumers of tea. Information about consumer choices and habits related to tea consumption was collected, including brewing method, place of tea consumption, and factors determining tea choices. Using cluster analysis, six groups of tea consumers were identified. These are "Occasional tea gourmets", "Yerba mate drinkers", "Tea gourmets", "Occasional consumers", "Undemanding tea consumers," and "Occasional strong tea consumers". In summary, it can be said that Poles are not tea gourmets; they prefer black tea, in bags, brewed in cups or glasses for up to 3 min, and usually drink teas without any additives, at home, several times a week, during breakfast and between meals. The most popular brand among the respondents was Lipton. Consumers have little knowledge of the health benefits of tea.

Dietary-Physical Activity Patterns in the Health Context of Older Polish Adults: The 'ABC of Healthy Eating' Project.

The study aimed to analyze the dietary-physical activity patterns (D-PAPs) in the health context of Polish people aged 60+ years. A total of 418 respondents across Poland were recruited; however, the final analysis included 361 women and men aged 60-89 years old. D-PAPs were derived using a principal component analysis (PCA); input variables were the frequency of consumption of 10 food groups and physical activity. Finally, three D-PAPs were identified: 'Pro-healthy eating and more-active', 'Sweets, fried foods and sweetened beverages', and 'Juices, fish and sweetened beverages'. We developed the Functional Limitations Score (FLS) using the Mini Nutritional Assessment (MNA®). A logistic regression was applied to verify the association between the D-PAPs and health-condition outcomes. Older adults were more likely to adhere to the upper tertile of the 'Pro-healthy eating and more-active' pattern, with good/better self-reported health status in comparison with their peers (OR = 1.86) or with good/very good self-assessed appetite (OR = 2.56), while this was less likely for older adults with malnutrition risk (OR = 0.37) or with a decrease in food intake (OR = 0.46). Subjects with a decrease in food intake (OR = 0.43), who declared a recent weight loss (OR = 0.49), or older adults in the upper tertile of the FLS (OR = 0.34) were less likely to adhere to the upper tertile of the 'Sweets, fried foods and sweetened beverages' pattern. The decrease in food intake due to a loss of appetite or chewing or swallowing difficulties was inversely associated with the 'Pro-healthy eating and more-active' pattern characterized by a relatively high frequency of consumption of vegetables, fruit, water, dairy, and grains and a high physical activity. In the interest of the good nutritional status and health of older adults, special attention should be paid to removing limitations in meal consumption, including improved appetite.

Consumers' Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland.

Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was conducted using the platform for online surveys among 1261 adult Poles. Six clusters characterizing the behavior of game consumers were identified (casual consumers, occasional game gourmets, indifferent consumers, occasional consumers, accidental consumers, wild game lovers) and four clusters among those who do not eat game (uninterested, restricted, dislikers, fearful). It has been found that wild game is more often eaten by hunters and their family or friends. The most common reasons for not consuming game are high prices, low availability, no family tradition, and unacceptable taste. Many positive respondents eat game because of its nutritional value but are concerned about the potential health risks and lack of cooking skills. The results of this study indicate the need for information programs for consumers about this meat. They will provide guidance to meat companies about consumer preferences for game and allow them to develop appropriate marketing strategies.

The effect of light conditions on the content of selected active ingredients in anatomical parts of the oyster mushroom (Pleurotus ostreatus L.).

This study aimed to evaluate the effect of cultivation conditions in the context of light on the retention of selected vitamins, minerals and polyphenols in the stem and cap of the oyster mushroom (Pleurotus ostreatus L.). Additionally, the effect of the retention of bioactive components on the antioxidant activity of mushroom extracts was evaluated, taking into account the morphological part. Oyster mushrooms grown in the light of 200 lux had higher riboflavin content compared to mushrooms exposed to the light of lower intensity. The thiamine content of the mushrooms dropped with decreasing light intensity during cultivation. The content of biologically active compounds was found to be equal in the stem and the cap. In the case of riboflavin, it was shown that its contents in cap fractions, irrespective of the cultivation method, was statistically significantly higher than in stems. The mineral composition of caps and stems differed from each other. No differences in Zn and Cu content between the morphological parts of the mushroom studied were found. However, it was shown that the stems, regardless of the type of light, contained less iron, magnesium and sodium. Thus, it was observed that limited light exposure caused an increase in the content of total polyphenolic compounds, which did not correlate with antioxidant activity. There was no effect of the light on the antioxidant activity of mushrooms. It was also shown that stem extracts had higher antioxidant activity compared to the extracts obtained from the caps. This findings point to the possibility and potentail of use both fraction of mushrooms in the new food products development.

An Evaluation of the Hygiene Practices of Polish Street Food Vendors in Selected Food Trucks and Stands.

Today, street food vending is becoming a dynamically developing food industry in Europe, including Poland. Lifestyle changes and socioeconomic factors, especially among young consumers, make it a convenient food alternative, even in countries without this tradition. The aim of the study was to evaluate hygiene conditions and practices in selected street food facilities in Poland. The study was carried out in accordance with an observation checklist developed on the basis of the hygienic requirements of the European Union. The study covered 550 randomly selected street food vendors in Poland in 10 cities. The hygiene of street food outlets was assessed in three aspects: ensuring proper production conditions, hygiene of production and distribution, and hygiene of personnel. The evaluation of street food outlets showed that the level of hygiene was not fully acceptable. A small percentage of the examined objects satisfactorily fulfilled the requirements of the production conditions, production and distribution hygiene, and staff hygiene. The proposed hygienic checklist for quick daily monitoring of street food outlets can be used to perform internal and external inspections. It seems that specific codes of conduct for European street foods facilities are necessary.

Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?

The SARS-CoV-2 pandemic in 2020-2021 changed the eating habits of people around the world. The aim of this study is to understand the effects of COVID-19 on changing consumers' eating habits, including their concerns about food service nutrition in case of new disease risk factors. The survey conducted using the computer-assisted web-based interviewing method on a group of 1021 adult respondents in Poland. We collected information about consumer choices and habits related to use of food services during the pandemic. This research found that COVID-19 had an impact on consumers' use of food services, both on-site and take-away. Using cluster analysis, we identified five main groups of food service consumers. It was found that almost half of the respondent group did not change their diet during the pandemic, 20% of respondents changed their diet to a positive one, and 20% to a diet that was negative. For respondents the most important forms of protection against COVID-19 in catering establishments were hand disinfection (70.3%), table disinfection (70.4%), wearing of masks and visors by staff (68.2%), and the possibility of cashless payments (64.6%). Based on cluster analysis (eight consumer clusters), we stated that majority of respondents did not see any threats to using catering service during the pandemic. Only a small group (8.1%) of respondents were afraid of the possibility of getting sick with COVID-19. This study presented the effects of COVID-19 on consumer eating behavior in catering and their concerns with food services uses. Discovering consumer concerns can reduce risk, increase food safety and improve eating habits.

Consumer Choices and Habits Related to Coffee Consumption by Poles.

Coffee is one of the most popular drinks consumed in the world, also in Poland. In the literature, much attention is paid to the influence of coffee on human health, especially daily intake of caffeine, and also purchasing consumer behavior. There is a lack of research devoted to consumer choices and habits in relation to coffee consumption and brewing method. Therefore, the aim of this study is to describe the characteristics of coffee consumers and present their segmentation based on consumer choices and habits towards coffee consumption. The study was performed using the computer-assisted web interviewing (CAWI) method on a group of 1500 adults respondents in Poland reporting the consumption of coffee. We collected information about consumer choices and habits related to coffee consumption, including brewing method, place of consuming coffee, and factors determining coffee choices. Using cluster analysis, we identified three main groups of coffee consumers. There are "Neutral coffee drinkers", "Ad hoc coffee drinkers", and "Non-specific coffee drinkers". The respondents in the study are not coffee gourmets; they like and consume coffee, but these are often changing choices. To conclude, it can be stated that the Polish coffee consumer prefers conventional methods of brewing coffee (like a "traditionalist") but is open to novelties and new sensory experiences. Based on study results it is possible to know the coffee drinking habits in Poland.

Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland.

Street food plays an increasingly important role in the nutrition of the inhabitants of European cities. Our study aimed to analyze Polish consumers' attitudes toward food offered in street food outlets, consumers' eating out behavior, and the factors that determine their choice of meals from street food vendors. A survey was conducted of 1300 adult respondents who eat street food in Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of street food outlets, as well as consumer opinions on vendors' functioning, including hygiene and meals offered. Factors determining the frequency of street food consumption, preferred food types, and factors influencing the use of such outlets were identified. The most important factors were the quality of services and meals, personal preferences and price. Using cluster analysis, consumer profiles based on the types of street food outlets and food preferred were identified. Four main street food consumer preference profiles were identified: 'burger-enthusiasts', 'kebab-enthusiasts' and 'ice-cream enthusiasts', and 'no specific-oriented consumers'. The Internet and social media were identified as information and promotion channels for this form of gastronomy. Results also revealed Polish consumer behavior and opinions about the food safety of street food in Poland. In summary, in Poland the habits of eating typical Polish homemade dishes is being replaced by eating meals in street food outlets, which can be classified as fast food. Increasing consumer knowledge and awareness of the quality and safety of street food may counteract improper hygiene practices of sellers.