Consumption, knowledge, and food safety practices of Brazilian seafood consumers

[Display omitted] •Handling practices and consumers’ perception on seafoods risks with were assessed.•Most of participants employ hygienic practices during handling of seafood.•The consumers showed a low level of information about seafood related risks.•Generation Z and baby boomers consume seafood with higher frequency;•Y and X generation consumers were associated with lowest seafood consumption. The present work aimed to evaluate the frequency of seafood consumption by the Brazilian population, the safety practices during seafood handling and preservation as well as to evaluate the consumers’ perception on the risks associated with these foods. A total of 962 respondents responded to a survey divided into three parts: demographic and socio-economic profiles, seafood consumption habits, safety practices, and risk perceptions regarding seafood. The survey revealed a low level of perception about seafood safety. The respondents (64–71%) demonstrated a lack of knowledge of the main pathogens associated with seafood disease outbreaks and presented difficulties in identifying consumption places that could result in higher microbiological risk. Besides, these respondents showed to be unaware of their responsibility towards seafood safety from purchasing through preparation. Respondents belonging to the generation of baby boomers, with the postgraduate level and females presented a better perception of microbiological risk and on the importance of safety practices. These respondents showed positive attitudes, such as knowledge of the proper thawing procedures of seafood, knowledge of the potential risks to get sick from the consumption of raw seafood, and were also able to recognize Vibrio and Listeria as seafood bacterial pathogens. The knowledge proves to be an adequate tool for perception and judgment of microbiological risk, making the consumer adopt safe practices. The instruction of seafood consumers about safe handling practices and perceptions is critical for the success of farm to fork preventive measures aiming to protect public health.