Cui Bono?

Food safety and sanitation challenges of public university students in a developing country

“…These findings are in line with Tirado and Schmidt ( 2000 ) who found that crucial food handling knowledge is on the decline among college students, as 45.6% of food borne illnesses are due to temperature abuses during food processing, poor refrigeration, and inappropriate storage temperatures of leftover or recently cooked meals. Comparable results were reported by Yusofetal ( 2018 ) and Nderitu et al ( 2020 ), as dietetics students in Malaysia only managed to only score (37.7%) in relation to the adequate temperature for reheating leftover food. Another study by Al‐Shabib et al.…”