Assessment of students’ attitude and knowledge about food safety and hygiene in Isfahan University of Medical Sciences
-
Nader Akbari
,
Saber Azami-Aghdash
,
Yousef Sohraby-Silabi
,
Dariush Jafarzadeh
,
Hossein Mohammadzadeh Aghdash
Abstract
Food Safety and Hygiene (FSH) is defined as the proper degree of assurance that food will not cause sickness when it is served by the consumer. The objective of the current study was to assess the attitude and knowledge concerning with FSH among the students of Isfahan University of Medical Science (IUMS). This cross-sectional study was conducted in IUMS in 2018. Data were collected using a valid and reliable questionnaire on 331 students of IUMS who were selected through a stratified random sampling. In concerning with FSH and washing hands before food cooking; students had high attitude more than 79% and 65%, respectively. Also, participants had low attitude on other items (more than 60%). Besides, almost 99% of students had high knowledge about production and expiration date of food products. About 73% of students had lower knowledge about keeping bread in the refrigerator. Results revealed that there was a significant difference (p=0.01) between students' attitude and taking courses related to food safety and hygiene and year of university entrance (p=0.02). Furthermore, there was a substantial difference (p=0.02) between students' knowledge and their Field of study. Results showed that there was a focal point for imparting FSH education between students in order to increase their knowledge and attitudes level. Therefore, it is necessary to exactly determine how education and training may result in diminution in foodborne disease risk.
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14. Al-Shabib NA, Mosilhey SH, Husain FM. Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia. Food Control 2016; 59: 212-7.
15. Azevedo I, Albano H, Silva J, et al. Food safety in the domestic environment. Food Control 2014; 37: 272-6.
16. Powell DA, Jacob CJ, Chapman BJ. Enhancing food safety culture to reduce rates of foodborne illness. Food Control 2011; 22: 817-22.
17. Akabanda F, Hlortsi EH, Owusu-Kwarteng J. Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana. BMC Public Health 2017; 17: 40.
18. Bredin CT. Food safety knowledge, attitudes and self-reported practices among Ontario high school students. Canad J Public Health 2015; 106: E520.
19. Garayoa R, Cordoba M, Garcia-Jalon I, et al. Relationship between consumer food safety knowledge and reported behavior among students from health sciences in one region of Spain. J Food Protect 2005; 68: 2631-6.
20. Byrd-Bredbenner C, Maurer J, Wheatley V, et al. Food safety hazards lurk in the kitchens of young adults. J Food Protect 2007; 70: 991-6.
21. Sanlier N. The knowledge and practice of food safety by young and adult consumers. Food Control 2009; 20: 538-42.
22. Ovca A, Jevšnik M, Raspor P. Food safety awareness, knowledge and practices among students in Slovenia. Food Control 2014; 42: 144-51.
23. Sharif L, Al-Malki T. Knowledge, attitude and practice of Taif University students on food poisoning. Food Control 2010; 21: 55-60.
24. Al-Shabib NA, Husain FM, Khan JM. Study on food safety concerns, knowledge and practices among university students in Saudi Arabia. Food Control 2017; 73: 202-8.
25. Snelling AM, Kerr KG, Heritage J. The survival of Listeria monocytogenes on fingertips and factors affecting elimination of the organism by hand washing and disinfection. J Food Protect 1991; 54: 343-8.
26. Sockett P. The epidemiology and costs of diseases of public health significance, in relation to meat and meat products. J Food Safe 1995; 15: 91-112.
27. Lin S-Y, Sneed J. University foodservice employees' food safety knowledge, attitudes, practices, and training: Iowa State Uni; 2003.
2. Stroheker T, Scholz G, Mazzatorta P. A new global scientific tool for the assessment and prioritization of chemical hazards in food raw materials. Food Control. 2017; 79: 218-26.
3. Dehghan P, Mohammadi A, Mohammadzadeh-Aghdash H, et al. Pharmacokinetic and toxicological aspects of potassium sorbate food additive and its constituents. Trends Food Sci Technol 2018; 80: 123-130.
4. Mohammadzadeh-Aghdash H, Sohrabi Y, Mohammadi A, et al. Safety assessment of sodium acetate, sodium diacetate and potassium sorbate food additives. Food Chem 2018; 257: 211-5.
5. Mead PS, Slutsker L, Dietz V, et al. Food-related illness and death in the United States. Emerg Infect Dis 1999; 5: 607.
6. Kirby RM, Bartram J, Carr R. Water in food production and processing: quantity and quality concerns. Food Control 2003; 14: 283-99.
7. Redmond EC, Griffith CJ. The importance of hygiene in the domestic kitchen: implications for preparation and storage of food and infant formula. Perspect Public Health 2009; 129: 69-76.
8. Dehghan P, Pournaghi-Azar F, Azami-Aghdash S, et al. Knowledge and attitude towards health and food safety among students of Tabriz University of Medical Sciences, Tabriz, Iran. J Analyt Res Clin Med 2017; 5: 62-8.
9. Kunadu AP-H, Ofosu DB, Aboagye E, et al. Food safety knowledge, attitudes and self-reported practices of food handlers in institutional foodservice in Accra, Ghana. Food Control 2016; 69: 324-30.
10. Redmond EC, Griffith CJ. A comparison and evaluation of research methods used in consumer food safety studies. Int J Consum Stud 2003; 27: 17-33.
11. Altekruse SF, Street DA, Fein SB, et al. Consumer knowledge of foodborne microbial hazards and food-handling practices. J Food Prot 1996; 59: 287-94.
12. Viator C, Blitstein J, Brophy JE, et al. Preventing and controlling foodborne disease in commercial and institutional food service settings: a systematic review of published intervention studies. J Food Prot 2015; 78: 446-56.
13. Jevsnik M, Hlebec V, Raspor P. Consumers’ awareness of food safety from shopping to eating. Food Control 2008; 19: 737-45.
14. Al-Shabib NA, Mosilhey SH, Husain FM. Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia. Food Control 2016; 59: 212-7.
15. Azevedo I, Albano H, Silva J, et al. Food safety in the domestic environment. Food Control 2014; 37: 272-6.
16. Powell DA, Jacob CJ, Chapman BJ. Enhancing food safety culture to reduce rates of foodborne illness. Food Control 2011; 22: 817-22.
17. Akabanda F, Hlortsi EH, Owusu-Kwarteng J. Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana. BMC Public Health 2017; 17: 40.
18. Bredin CT. Food safety knowledge, attitudes and self-reported practices among Ontario high school students. Canad J Public Health 2015; 106: E520.
19. Garayoa R, Cordoba M, Garcia-Jalon I, et al. Relationship between consumer food safety knowledge and reported behavior among students from health sciences in one region of Spain. J Food Protect 2005; 68: 2631-6.
20. Byrd-Bredbenner C, Maurer J, Wheatley V, et al. Food safety hazards lurk in the kitchens of young adults. J Food Protect 2007; 70: 991-6.
21. Sanlier N. The knowledge and practice of food safety by young and adult consumers. Food Control 2009; 20: 538-42.
22. Ovca A, Jevšnik M, Raspor P. Food safety awareness, knowledge and practices among students in Slovenia. Food Control 2014; 42: 144-51.
23. Sharif L, Al-Malki T. Knowledge, attitude and practice of Taif University students on food poisoning. Food Control 2010; 21: 55-60.
24. Al-Shabib NA, Husain FM, Khan JM. Study on food safety concerns, knowledge and practices among university students in Saudi Arabia. Food Control 2017; 73: 202-8.
25. Snelling AM, Kerr KG, Heritage J. The survival of Listeria monocytogenes on fingertips and factors affecting elimination of the organism by hand washing and disinfection. J Food Protect 1991; 54: 343-8.
26. Sockett P. The epidemiology and costs of diseases of public health significance, in relation to meat and meat products. J Food Safe 1995; 15: 91-112.
27. Lin S-Y, Sneed J. University foodservice employees' food safety knowledge, attitudes, practices, and training: Iowa State Uni; 2003.
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| Issue | Vol 4 No 3/4 (2018): Summer/Autumn | |
| Section | Original Article(s) | |
| Keywords | ||
| Attitude, Knowledge, Food Safety and Health | ||
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How to Cite
1.
Akbari N, Azami-Aghdash S, Sohraby-Silabi Y, Jafarzadeh D, Mohammadzadeh Aghdash H. Assessment of students’ attitude and knowledge about food safety and hygiene in Isfahan University of Medical Sciences. J Food Safe & Hyg. 2019;4(3/4).
