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

Serrem, Kevin; Illés, Csaba Bálint; Serrem, Charlotte A.; Atubukha, Bridget; Dunay, Anna

doi:10.1002/fsn3.2399

Cited by 14 publications

(14 citation statements)

References 35 publications

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“…This study confirms some of the world evidences in the field of food safety. Nevertheless, the average levels of knowledge, attitudes and practices (score 3 out of 6, 5 out of 8 and 3 out of 5, representing respectively 50%, 62.5% and 60% of the maximum score) in Sicily were relatively lower than those found in other recently-carried out surveys [12] , [41] . These results are somewhat of a concern for these populations, although it should be noted that it is difficult to make comparisons between surveys that used different questionnaires.…”

Section: Discussioncontrasting

confidence: 63%

A survey to evaluate knowledge, attitudes, and practices associated with the risk of foodborne infection in a sample of Sicilian general population

Amodio¹,

Calamusa²,

Tiralongo³

et al. 2022

AIMSPH

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<abstract> Although foodborne infections contracted at home are frequent diseases worldwide, there is a general lack of information. Main purpose of this cross-sectional study was to evaluate knowledge, attitudes, and practices (KAP) of a sample of the general Sicilian population about the risk of contracting foodborne diseases. It was carried out through a web-based questionnaire to a Sicilian population sample. The questionnaire collected socio-demographic data, health issues, KAP and self-reported diseases. Scores were calculated for summarizing the results. A total of 373 subjects participated into the study. Overall, 65.15% of the participants were females, 48.26% of all respondents were aged between 18 and 29 years and over one-third were students (34.58%). At least one episode of vomiting/diarrhoea in the previous 3 months was reported by 119 respondents. Practices were associated with knowledge (R2 = 0.02; p < 0.01) and attitudes (R2 = 0.13; p < 0.001) although with low degree of correlation. A lower practice score was statistically significantly associated with both onset of foodborne transmitted infections in participants and among the cohabitants of participants. Our results confirm that foodborne disease can be strongly associated with food handling at home and with unsafe practices. Specific education on food safety could help to reduce the risk but the adoption of good practices of food manipulation is the real key to assure a reduction in food outbreaks in residences. </abstract>

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Section: Discussioncontrasting

confidence: 63%

A survey to evaluate knowledge, attitudes, and practices associated with the risk of foodborne infection in a sample of Sicilian general population

Amodio¹,

Calamusa²,

Tiralongo³

et al. 2022

AIMSPH

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“…Elsewhere, however, several authors have investigated the knowledge and practices of food vendors in tertiary institutions; Greek University (Lazou et al, 2012 ), Lebanese University, Lebanon (Hassan & Dimassi, 2014 ), universities in Saudi Arabia (Al‐Shabib et al, 2016 ; Al‐Shabib et al, 2017 ), public universities in a developing country (Serrem et al, 2021 ), and Khon Kaen University, Asia (Phyu et al, 2019 ). These investigations are often used to establish a baseline for the development of effective and relevant food vendors' intervention training programs to reduce, if not prevent, the outbreak of food poisoning in the student population.…”

Section: Introductionmentioning

confidence: 99%

A cross‐sectional study on food safety knowledge and practices among food handlers in tertiary and second circle institutions in Ho municipality, Ghana

Madilo

Letsyo

Klutse

2022

Food Science & Nutrition

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In recent years, incidences of food poisoning have been reported in some schools across the country. However, little attention has been paid to the hygiene practices of food vendors in the schools. This study, therefore, investigates the food safety knowledge and practices of food vendors catering for tertiary and second cycle students in the Ho municipality. The piloted and validated questionnaire used to sample 608 respondents revealed that the majority of the respondents sampled were female (76.0%), between the ages of 26 and 40 (51%), married (47.4%), and have tertiary or senior high school certificate (60.7%). They have been in business for not more than 2 years (36.2%) and had neither food safety (62.3%) nor good manufacturing practice (81.9%) training. However, they have sufficient knowledge in food safety regarding purchasing, storage, cooking and reheating, and personal hygiene, but exhibited poor knowledge and practice of food temperature control protocols. Both Kendall's tau‐b coefficient correlation and linear regression model revealed a significant positive correlation between food safety knowledge and practices of the vendors. Nevertheless, regular training and monitoring are necessary to enable the vendors to fully implement the food temperature control protocols, which is one of the major causes of food poisoning in the country.

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“…Food technology students in Iraq also lacked in their knowledge about the optimal cutting platforms, disinfecting the kitchen surface, disinfecting hands after handling food and usage of different kitchen knives. Study conducted by Serrem et al (2021) also studied the finger injury issues in manufacturing settings whereby 86% students knew that that finger cuts could act as a significant basis of food-borne diseases. However, this study dealt with the students' response towards dealing with finger cuts or injuries whereby 52% students purported that finger cuts must be enclosed with noticeable plaster.…”

Section: Discussion Of the Findingsmentioning

confidence: 99%

An understanding the food safety knowledge among food science students in Iraq

Muhyaddin

Sabir

2022

NFS

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Purpose Food-borne diseases can be prevented with the knowledge of food safety. Food-related infirmity, especially in developing economy perspective such as Iraq can be addressed effectively with adequate food safety knowledge. So, this study aims to analyse the food safety knowledge of Iraqi students studying in food science programs. Design/methodology/approach Four aspects of food safety, namely, the food poisoning, personal hygiene, temperature control and cross contamination and cleaning were considered to understand the food safety knowledge of Iraqi students. A survey of 105 Iraqi food technology students was conducted to know their food safety knowledge. A structured questionnaire was made involving multiple choice scales. Among the alternatives, one alternative was right and all other alternatives were wrong. Respondents were asked to pick the correct answer amongst the given alternatives. Correct answer given by the respondent was considered a measure of food safety knowledge. Findings Findings of the study revealed that students had insufficient knowledge about various dimensions of food safety. Students had knowledge about the food poisoning (p < 0.001) Students had partial understanding about personal hygiene wherein they had knowledge about handwashing practices (p < 0.001) and food-handling practices (p < 0.001). Respondents had knowledge about role of freezing in bacterial growth (p < 0.001). Students only had knowledge about separation of cooked and uncooked food (p < 0.001), indicating partial understanding about cross contamination and cleanliness. Both age and gender of the student did not have relationship with their food safety knowledge. The results implied that instructors and tutors should stress upon the socio-cultural facets to facilitate the food safety knowledge. Educators should also emphasize upon the application and laboratory demonstration of food safety knowledge rather than over-emphasizing the theoretical part. Research limitations/implications The present study suffers from multiple limitations demanding specific mention. The study undertook a quantitative methodology and made use of a close-ended questionnaire. As generally the quantitative studies include the self-reported actions or behaviours of the selected respondents, the present study also offers its results on the basis of self-reported behaviour of the students. It might be possible to observe the difference between the stated and actual behaviour of the food technology students. Other researchers might use an observational study to obtain more genuine results. Originality/value It is important to study food technology students regarding their food safety knowledge due to their projected future roles, as students are stipulated to perform the role of managers, food handlers, trainers, experts and caterers in the future in food industry. These students are more likely to influence the food safety orientations of society at large than the those belonging to other educational programs. Hence, this study offered a review of food safety knowledge of food technology students.

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

Cited by 14 publications

References 35 publications

A survey to evaluate knowledge, attitudes, and practices associated with the risk of foodborne infection in a sample of Sicilian general population

A survey to evaluate knowledge, attitudes, and practices associated with the risk of foodborne infection in a sample of Sicilian general population

A cross‐sectional study on food safety knowledge and practices among food handlers in tertiary and second circle institutions in Ho municipality, Ghana

An understanding the food safety knowledge among food science students in Iraq

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