A Questionnaire-Based Survey on Food Safety Knowledge during Food-Handling and Food Preparation Practices among University Students

Zeeshan, Muhammad; Shah, Haroon Ali; Durrani, Yasser; Ayub, Mohammad; Jan, Zahid; Shah, Masood

doi:10.4172/2472-1921.100052

Cited by 22 publications

(34 citation statements)

References 15 publications

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“…For attitude, responses above 36 were considered as positive attitude while responses below 36 were considered as negative attitude. For practice, responses above 44 were considered as hygienic practice while responses below 44 were considered as unhygienic practice (Zeeshan, Shah, & Durrani, ).…”

Section: Methodsmentioning

confidence: 99%

Food safety knowledge, attitude, and food handling practices of household women in Lahore

Naeem

Raza

Mubeen

et al. 2018

Journal of Food Safety

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In this study a sample of 1,000 household women from 10 towns of Lahore was collected. Significant difference was observed between education with knowledge, attitude, and practice scores. Data obtained served as baseline knowledge and information for emphasis on continuous improvement on the knowledge of household women. Baseline knowledge and perceptions of household women is crucial to understanding the status of food safety among them, so educational programming, awareness campaigns, trainings, workshops are recommended to be implemented. Data obtained served as baseline knowledge and information for emphasis on continuous improvement on the knowledge of household women. Practical applications The present study inferred that there is a need for additional research for the possible risks household women at home could pose to human health in regards to food safety, since it is widely acceptable that the primary food preparers at home are the ultimate route of protection against food borne illness. It is thus concluded that there is a need for surveillance and interventions at domestic level with professional assistance for household women regarding food safety issues and its awareness in the state.

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Section: Methodsmentioning

confidence: 99%

Food safety knowledge, attitude, and food handling practices of household women in Lahore

Naeem

Raza

Mubeen

et al. 2018

Journal of Food Safety

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“…Indeed, the survey was conducted in establishments dealing with animal products such as butcheries where most of the workers were males (Mathenge et al, 2017). In countries such as Pakistan, Malaysia and Taiwan, men were also the most representatives (Zeeshan et al, 2017).…”

Section: Socio-demographic Characteristicsmentioning

confidence: 99%

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Kabwang¹,

Kitwa²,

Melin³

et al. 2019

Afr. J. Food Sci.

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Food safety risk factors associated with retail meat sales in Lubumbashi, Congo D.R., was assessed in 2013. The study involved 168 meat vendors. The methods used were an interview and direct observation. Females represented 55.9%, and males represented 44% of the study respondents. Their age ranged from 18 to 40 years (92.8%). Sixty percent had obtained a primary level of education, 38% a secondary level, and only 1.1% completed the university level of education. Sixty-nine percent had fixed activities, and 30.9% were mobiles. None had a training certificate in food safety or hygiene practices. Overall, the poor level of knowledge/attitude and practices was associated with low level of education and the age of the vendors (<40 years) (p<0.05). Gender did not play a role (p>0.05). Attitude, practices, and lack of food safety knowledge in meat handling, improper slaughtering processes, poor environmental and personal hygiene, inadequate storage of food and lack of potable water were identified as major risk factors which may contribute to various contamination of meat sold at retail outlets in Lubumbashi.

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“…Females are known to be aware of food poisoning outbreaks, but males are reported to have more experience with food poisoning. Therefore, males are more concerned about the proper handling of food such as separating food using different containers and identifying the recommended temperature of refrigeration to slow down the growth of microorganisms (Al-Shabib et al, 2016;Zeeshan et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

The moderating effects of gender and education level on safe food handling intention among consumers in Sibu, Malaysia: based on the Theory of Planned Behavior

Genevie¹,

Fatimah²,

Samuel³

et al. 2019

Food Res.

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The consumers who did not comply with safe food-handling practices also contributed to the occurrence of food contamination. This study adapted the Theory of Planned Behavior (TPB) to examine the moderating effect of gender and level of education differences that influence the intention of safe food handling at home. A total of 623 consumers based in Sibu, Malaysia completed a questionnaire that measured attitude, subjective norm, perceived behavior control (PBC), and intention. Based on PLS-SEM multi-group analysis (PLS-MGA) by permutation approach, gender demonstrated no moderating effect on the TPB relationships in each state. Meanwhile, the level of education was a significant moderator between PBC and intention. In this relationship, it was indicated that PBC for consumers from lower education group was stronger than their counterparts. These results offered useful information for local authorities or educational institutions to gain a better understanding of consumer behavior towards safe food handling, allowing the authorities to develop intervention accordingly.

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A Questionnaire-Based Survey on Food Safety Knowledge during Food-Handling and Food Preparation Practices among University Students

Cited by 22 publications

References 15 publications

Food safety knowledge, attitude, and food handling practices of household women in Lahore

Food safety knowledge, attitude, and food handling practices of household women in Lahore

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

The moderating effects of gender and education level on safe food handling intention among consumers in Sibu, Malaysia: based on the Theory of Planned Behavior

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