Development of a Training Strategy Aimed at Increasing Veterinarians' Awareness of the Proper Use of Antibiotics on Rabbit Farms.

The rabbit sector faces significant challenges with antimicrobial usage (AMU) and antimicrobial resistance (AMR). A focus group involving nine rabbit sector stakeholders identified key issues contributing to high AMU and the need for veterinarians' training. Participants emphasized the lack of clear legislation, biosecurity standards, and the importance of training on best practices to reduce AMU. To address these concerns, a blended learning course for rabbit veterinarians was organized, focusing on responsible drug use to lower AMU. The course design promoted participant interaction using group exercises and online discussions. The output was an operational tool, encompassing crucial elements to reduce drug dependence, covering housing, environmental conditions, feed, reproduction, disease prevention, diagnosis, and treatments. Validated in veterinarians' daily practices, the tool proved valuable. The tool, presented as a checklist, assists veterinarians in supporting field activities regarding proper drug use and AMR issues. It also helps farmers address knowledge gaps in breeding management and adopt biosecurity practices for disease prevention. Participants were encouraged to use the tool during farm visits and collaborate with farmers. The project presented in the manuscript is a crucial step towards the development of effective strategies for responsible AMU and AMR mitigation in the rabbit sector and beyond.

Purchasing Habits, Sustainability Perceptions, and Welfare Concerns of Italian Consumers Regarding Rabbit Meat.

Several factors drive consumer behavior in buying meat, particularly rabbit meat. The consumption of rabbits has decreased in Europe, and the main causes of this trend are an increasing association with the perception of rabbits as pets, consumers' changes in lifestyle, and eating habits. Additionally, increasing attention is paid to ethical issues regarding animal welfare. Investigating consumers' knowledge, perceptions, and concerns about rabbit meat production and consumption are crucial for improving market strategies. This study investigated consumers' perspectives of rabbit meat to provide useful information to producers for promoting this sector to consumers. A mixed-methods research design was applied. Qualitative data were collected through four focus group discussions involving 32 consumers and quantitative data through a semi-structured questionnaire administered nationally and completed by 1001 consumers. The limited use of antibiotics in inbreeding and the absence of animal suffering are factors that most influence consumers' willingness to purchase rabbit meat. Rural/domestic farms were recognized as places where animal welfare measures can be applied and have a positive influence not only on organoleptic quality but also on ethical value and food safety. The cage was perceived as unsuitable for rabbit growth and was oriented to a process of fattening based on industrial feed and antibiotics. Respondents sought information on rabbit farming during purchase, and the label was the most used tool. The rabbit meat production sector should consider these results to meet consumers' demands and raise awareness among operators on the use of animal welfare-based farming systems, helping to build a more positive image of the rabbit meat industry.

The Critical Role of Consumers in the Prevention of Foodborne Diseases: An Ethnographic Study of Italian Families.

A high incidence of foodborne diseases occurs in the home setting because consumers adopt inappropriate preparation, consumption, and storage procedures. The present study applies an ethnographic approach to identify inadequate practices that could increase the incidence of foodborne diseases. Techniques related to the ethnographic approach were used: participant observation, kitchens mapping, collection of photographic material, and informal interviews in natural settings. A sample of 14 families was involved through the snowball sampling technique. This study identifies habitual practices and routine behaviour as the main risk factors. The inadequacies most frequently encountered related to the microbiological risks are incorrect handwashing, the presence in the kitchen spaces of objects unrelated to food preparation, the improper use of dishcloths and sponges, the inappropriate washing of utensils and food, the incorrect storage of food in the fridge, and the presence of children and pets without an adequate administration of the spaces. The practices that can expose consumers to chemical risk include food preservation through unsuitable containers/materials, food overcooking, and detergents contamination. The data underline the need to implement communicative and training interventions that give precise and targeted indications about correct safety practices in the home setting.

'Don't Worry, Honey: It's Cooked': Addressing Food Risk during Pregnancy on Facebook Italian Posts.

During pregnancy, women exposed to microbiological risks are more susceptible to contracting specific pathogens, which can lead to serious diseases both in the mother and the foetus. Food-borne diseases can be avoided to a large extent by following good practices of food manipulation and cooking. Safe eating behaviours are influenced by knowledge and perception of food risks and are constructed, among others, online. Pregnant women often use Web 2.0 to obtain and share pregnancy-related information as a strategy of collective coping with emotions through conversations. This paper explores how knowledge and perceptions of food risks during pregnancy are shared among users on Italian Facebook pages and groups. The corpus, including 648,399 items (i.e., posts), was analysed: (a) first, by means of the Reinert method, to verify to what extent issues concerning food risks are debated; and (b) second, through a manual content analysis, to observe how food risks are addressed in terms of contents and social sharing of emotions. The main results show that food risk is not among the most discussed topics, and the least known and debated food risks are the most widespread (e.g., campylobacteriosis). Sometimes, food risks, when addressed, were minimised or denied, and the belief to be 'less at risk' than peers for such risk (i.e., optimistic bias) was observed. The results underline the importance, for health institutions, of building a tailored communication strategy on food risks during pregnancy to promote correct food behaviours by exploiting social networks.

Ethnic Food Consumption in Italy: The Role of Food Neophobia and Openness to Different Cultures.

While the ethnic food market has become increasingly important in Italy, the effects of the hybridization of consumption patterns have been slowed by a consolidated culinary tradition. This study investigates the relationships among ethnic food consumption, food neophobia, and openness to different cultures with sociodemographic characteristics. A sample of 1317 Italian consumers responded to an online survey. The sociodemographic profile of the neophobic consumer appears to substantially differ from that of the consumer with an attitude of openness. Neophobic respondents are males, are older than 55 years of age, are less educated, have children, are retired, have difficulty meeting their financial responsibilities, and do not eat ethnic food. Respondents who are more open to different cultures are young adults, are highly educated, have no children, are employed, and are consumers of ethnic food. The relationship between food neophobia and openness to different cultures is confirmed to be the relationship between these variables and ethnic food consumption. The measurement of these characteristics could serve as a crucial indicator for analyzing the willingness to accept elements of novelty in an increasingly multicultural society. Additionally, consumers with the neophobic trait and who are less open to different cultures might have a less varied diet that is essential to good health.

Risk communication by health professionals: an analysis of press releases drafted by Italian veterinarians.

The aim of this study is to analyse and evaluate the knowledge concerning risk communication acquired by veterinarians during a national training course. The study analyses 694 press releases written during the training course. Textual variables and indexes were considered to identify the linguistic structures used by veterinarians. At first, the analysis of press releases focused on the descriptive demographic variables, then stylistic and editorial variables were considered, and finally a lexicographic analysis was performed on the textual variables. The texts were found to have a moderate level of readability due to the use of scientific and technical terms. This study shows the need to improve training activities to develop effective risk communication, especially in terms of the language used, in order to facilitate interactions among veterinarians, mass media, and citizens.

Consumers' perceptions of food risks: A snapshot of the Italian Triveneto area.

This study investigated the food risk perceptions of people living in the Triveneto area (Northeast Italy), a territory characterized by a particular interest in the production of quality foodstuffs, to determine what aspects people associate with food risk and to understand what beliefs underlie these perceptions. Four focus groups were conducted in the major towns of the target area (N = 45). A semi-structured interview was used that focused on beliefs about food risks, the use of information and media sources in relation to food risk, and the behaviours adopted when eating outside the home. A homogeneous view of food risk emerged among the respondents, and a common definition of risky food was identified. The concept of risk was in opposition to the quality and controllability of food, which emerged as major strategies to cope with food risks. Quality was linked to freshness and local origin, whereas controllability reflected a direct (e.g., checking labels, having a relationship with the vendor, cultivating one's own vegetable garden) or indirect (e.g., control guarantees provided by suppliers and the government) means to check the safety and quality of food. Although people seemed quite informed about food risks, a common sense of impotence with regard to one's own protection prevailed, together with a fatalistic sense of incomplete control over risk. The results identified food concerns for consumers living in this specific territory and might represent a starting point for public health authorities to increase compliance with responsible behaviours for risk mitigation and to define successful food policies for this area.

The perception of food quality. Profiling Italian consumers.

This study aims to analyse the elements which, according to Italian consumers, contribute most to defining the quality of a food product. A sample of 1000 consumers, in charge of purchases for the household, was interviewed by telephone. The data analysis has made it possible to categorise Italian consumers into two main groups: on the one hand those who mainly use criteria associated with organoleptic elements, and, on the other, those who make their choice based on place and methods of production. Both categories were studied with a view to identifying their distinctive socio-demographic and behavioural features. Geographical provenance, age, propensity to read the label on products, scientific knowledge and self-assessment of knowledge on food safety-related issues emerged as the main differences between the two groups. The perception of quality appears to affect purchase decisions and dietary patterns. The description of the consumer groups who use the same elements to define quality provided a useful insight into consumer choices and potential risk-exposure behaviours. The study of these aspects is therefore relevant for the purpose of designing effective and targeted communication actions, not only for companies but also for public institutions in charge of safeguarding public health.

Evaluating the effects of a message on attitude and intention to eat raw meat: Salmonellosis prevention.

Salmonellosis is one of the most common foodborne human diseases. The risk of infection can be reduced by communication campaigns. The aim of this study was to demonstrate the efficacy of a food safety message that underlines that eating well-cooked meat is an effective strategy for preventing salmonellosis. The target audience was young adults (university students). They were presented with one of two messages, a prevention message or a control message. The prevention message proved to be very effective. First, it changed the attitude toward raw or rare meat, which after having read the prevention message was evaluated less positively and more negatively. Second, intentions to eat raw or rare meat were weaker in those who read the prevention message compared with those who read the control message. Third, after the message, participants in the experimental condition, but not in the control condition, associated the self-image more with well-done meat than with raw or rare meat.