Does the university curriculum impact the level of students' food safety knowledge?

Šmigić, Nada; Lazarov, Tijana; Đjekić, Ilija

doi:10.1108/bfj-06-2020-0485

Cited by 12 publications

(26 citation statements)

References 49 publications

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“…Obtained results showed insufficient knowledge on pathogens associated with meat and meat products, except for Trichinella. This is in line with results presented elsewhere (30,31,34,60). It is of note that cadets involved in this study do not have any course covering food microbiology topic in their education, and therefore it is to be expected that cadets will show limited knowledge in this field.…”

Section: 3supporting

confidence: 91%

“…For the purpose of this study, a structured questionnaire was designed based on the previously published articled (30,31,34,36,37). The questionnaire consisted of different types of questions such as true/false, yes/no and multiple choice answers.…”

Section: Questionnairementioning

confidence: 99%

“…Nevertheless, some differences could be seen, and they are most probably related to the university curriculum. Some studies involved only students from food/health related faculties (63,64), other involved students also from non-food/health related faculties (30,34,36). In general, better knowledge was seen among students who had a chance to participate in some food safety courses during their education.…”

Section: 3mentioning

confidence: 99%

“…(6,28). Many authors have investigated the level of food safety knowledge and self-reporting food handling practices among students of different background (29)(30)(31)(32)(33)(34)(35)(36)(37). Nevertheless, only one study has investigated these issues among military students (23) and to our best knowledge no study has been performed among Serbian cadets.…”

Section: Introductionmentioning

confidence: 99%

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Food safety knowledge among cadets of Military Academy in Republic of Serbia

et al. 2021

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The purpose of this study was to evaluate the level of food safety knowledge among cadets of Military Academy in the Republic of Serbia. For that purpose, a structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge. In total, 120 cadets were involved in the study. For each participating cadet, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps were identified for each question. Our results indicated that on the average FHPS among Serbian cadets was 44.5%, while FSKS was 50.5%. Female cadets showed better scores compared to males, although this was not statistically significant. Better FHPS scores were determined among cadets living with parents (48.7%), compared to cadets living with roommates (43.6%, p?0.05), while an opposite was determined for FSKS. In total, 95.8% of cadets apply good practice of hand hygiene before preparing food, 90.8% of them knew that is not safe to consume food when the shelf-life is expired, and 89.2% knew that the opened sterilized milk should not be stored outside the refrigerator. Also, 91.7% of cadets knew that content of blown can is not safe for the consumption. Almost 64.2% of all cadets could successfully make association between meat and Trichinella, while merely 27.5% of them knew that Escherichia coli O157 is the most important pathogen for raw minced meat, and only 13.3% of cadets knew that Listeria monocytogenes is associated with ready-to-eat meat products. Finally, only 10% of cadets knew that Campylobacter is food-borne pathogen mostly associated with raw and undercooked chicken meat. Also, our cadets were not aware that color, smell or appearance of food would not give any indication of food contamination, as only 6.7% of cadets knew this. Results obtained in this study pointed out some food safety areas which need further improvement via educational program, but also via media and internet courses, material or short clips.

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Section: 3supporting

confidence: 91%

Section: Questionnairementioning

confidence: 99%

Section: 3mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Food safety knowledge among cadets of Military Academy in Republic of Serbia

et al. 2021

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“…These patterns could be due to the majors' environments: students in medical and food science had more access to food hygiene and food safety-related courses than students from other majors. Studies from other countries reported similar findings that college students in food or medical-related majors had higher food safety knowledge scores compared to those in other majors (Hassan and Dimassi, 2014;Smigic et al, 2020).…”

Section: Factors Affecting Food Safety Knowledge Levelssupporting

confidence: 54%

Moving Forward to the Future: A Review of Microbial Food Safety Education in China

Chen

Feng

2021

Foodborne Pathogens and Disease

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Millions of foodborne illness cases occur in China annually, causing significant social and economic burdens. Improper food handling has been observed not only among commercial food handlers but also among residential food handlers. It is critical to conduct a comprehensive scoping review of previous efforts to identify food safety knowledge gaps, explore the factors impacting knowledge levels, and synthesize the effectiveness of all types of food safety educational interventions for commercial and residential food handlers in China. This review aims to analyze food safety education studies published over the past 20 years and provide foundations for developing more effective food safety educational interventions in China. A total of 35 studies were included in this review. Most studies reported that Chinese commercial and residential food handlers had insufficient food safety knowledge, especially in the areas of foodborne pathogens and safe food-handling practices. The factors impacting food handlers' knowledge levels included education level, gender, income level, residency (rural vs. urban), the use of WeMedia, college students' major, and food safety training experiences. Food handlers in the following demographic groups tend to have lower levels of food safety knowledge: lower education levels, the elderly, males, lower-income levels, rural residents, those who do not use WeMedia, those without food safety training experience, or college students in nonbiology-focused majors. Many food handlers did not always follow recommended food safety practices, such as proper meat handling practices, handwashing practices, and cleaning and sanitation practices. Thirteen studies evaluated the effectiveness of educational interventions, and knowledge increases were reported after all interventions. The findings of this review provide guidance to researchers, educators, and government agencies in their future efforts to develop education programs emphasizing the importance of microbial food-safety content and behavior change regarding food safety and hygiene practices.

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Validation of a researcher-developed food safety curriculum guide for junior high school students using Delphi technique

Limon

2021

Food Control

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Does the university curriculum impact the level of students' food safety knowledge?

Cited by 12 publications

References 49 publications

Food safety knowledge among cadets of Military Academy in Republic of Serbia

Food safety knowledge among cadets of Military Academy in Republic of Serbia

Moving Forward to the Future: A Review of Microbial Food Safety Education in China

Validation of a researcher-developed food safety curriculum guide for junior high school students using Delphi technique

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