Food safety at home: Serbian students

Radulovic, Ana; Marklinder, Ingela; Mirković, Milica; Miočinović, Jelena; Šoja, Svjetlana Janković

doi:10.1108/bfj-10-2020-0983

Cited by 5 publications

(8 citation statements)

References 40 publications

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“…Nevertheless, such research tends to focus on comparing university students who study dietetics with those that do not study dietetics; with those that study dietetics often having greater understanding of food safety [26][27][28][29]. Several studies also report on food safety knowledge and practices of international university students [27,[30][31][32][33][34][35], despite identifying knowledge differences according to factors such as degree topic, gender and frequency of cooking; many of these studies identify the need to improve the food safety knowledge and practices of university students. However, any evaluation of food safety knowledge among dietetics students should take into consideration that the expectations from future dietitians are to deliver food safety information by patients and the community at large [36], a role that goes beyond the foodservice management.…”

Section: Discussionmentioning

confidence: 99%

Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety

Evans

Redmond

Alwan

et al. 2021

Foods

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Allied health professionals such as dietitians can play a critical role in providing food safety advice to vulnerable consumers. To maximize food-related health and wellbeing, food needs to be safe and nutritious; consequently, food safety is referred to in international curricula for the training of dietitians. The purpose of this study was to explore the awareness and attitudes of student dietitians from three international institutions towards food safety. A total of 207 student dietitians participated in the study from Columbus, OH, USA (n = 99), Cardiff, Wales, UK (n = 78) and Beirut, Lebanon (n = 30). Completion of the study established that the students in three dietetic training programs lacked awareness of key food safety concepts. Close to half (43%) were not familiar with Campylobacter, with the USA students being significantly less knowledgeable (p < 0.001) with 58% being unaware of the pathogen. Understanding of safe handling of leftovers was the lowest for the students in all institutions; only 46% described appropriate reheating practices, with significantly lower (p < 0.001) understanding in Lebanon (28%). The students reported a good understanding of vulnerable populations and perceived food safety to be important for these groups. However, the knowledge of certain high-risk foods was lacking. For instance, 69% of students thought that fresh squeezed juices and smoothies made with raw fruits and vegetables were safe for vulnerable patients, with the UK students being the least familiar with this risk (16%). This is the first study of its kind to take an international perspective of student dietitian food safety awareness and attitudes; the findings are important to dietetic food safety educators and recommendations are made to further explore the interpretation of food safety requirements in international dietetic curricula. Future studies should extend student dietetic research to address attitudes, self-efficacy and the overall readiness to deliver food safety advice to the patients and the community.

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Section: Discussionmentioning

confidence: 99%

Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety

Evans

Redmond

Alwan

et al. 2021

Foods

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“…In a study, it was determined that university students in 3rd and 4th grades had better attitudes about food safety compared to 1st and 2nd grade university students. It has been stated that the education given at the university is effective in raising awareness about food safety and changing behavior among young people (Radulovic et al, 2021). In another study, no statistically significant difference was found between the food safety knowledge level of university students in the 18-30 age group and adults in the 31-64 age group (Marklinder et al, 2020).…”

Section: Regression Model Of Food Safety Knowledge Attitude and Behav...mentioning

confidence: 93%

“…So much so that 65% of men stated that they thought that tasting raw ground beef before cooking would not pose a risk (Lange et al, 2016). Similarly, in a study conducted with the students of the faculty of agriculture, it was shown that male students are at higher risk in food processing (Radulovic et al, 2021). Nevertheless, it is stated that training programs aimed at young men can be used to improve the food safety knowledge of men in order to eliminate this inequality between men and women.…”

Section: Regression Model Of Food Safety Knowledge Attitude and Behav...mentioning

confidence: 99%

Do the Sociodemographic Factors and Body Mass Index Have an Impact on Food Safety Knowledge, Attitudes and Practices?

Bilici

2022

Tekirdağ Ziraat Fakültesi Dergisi

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It was aimed to evaluate the relation between food safety knowledge, attitude, and behavior, with some socio-demographic factors and body mass index (BMI). The study was conducted on 1647 volunteer university students (1243 females and 404 males) attending at various universities in Ankara, Turkey. The data was collected via a questionnaire applied face to face interview which consisted of totally 95 items on demographic information (15 items), food safety knowledge (40 items), food safety attitude (15 items), and food safety behavior (25 items). Weight and height of the students were measured by the researches, and BMI was calculated and evaluated using World Health Organization classification. Food safety knowledge scores (FSKS) (27.3±5.54 versus 25.1±5.64, p

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“…WHO reported that one out of every ten individuals falls ill by eating unsafe food each year (19) . While food safety is a shared (20) .…”

Section: Significance Of Studymentioning

confidence: 99%

Knowledge, attitudes and practices of food handlers about food safety at Fayoum restaurants.

Abdelwahed

Metwaly

Ahmed

et al. 2022

Tanta Scientific Nursing Journal

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Background: All food handlers are required to possess adequate food safety knowledge and food handling skills to handle food hygienically during preparation and to ensure that food is safe by the time it reaches the consumer especially during a corona pandemic. The aim of this study was to assess the level of knowledge, attitudes, and practices regarding food safety among food handlers at local and international restaurants in Fayoum. To determine the correlation between the knowledge, attitudes and practices of food handlers about food safety during the corona virus pandemic. Study design: a comparative quantitative cross-sectional study. Subjects and Method: a descriptive cross-sectional research design was conducted with a convenient sample of 100 food handlers from Fayoum. The data is collected using structured questionnaires arranged by interviews. There are four tools: first; Food handler"s personal and socio-demographic data, second; Food handlers" knowledge Questionnaire, third; Food handlers" practices and fourth; Food handlers" attitude toward food safety scale. Results: More than one quarter of the food handlers had poor knowledge about food safety and less than one fifth of them had good knowledge level. The majority (98.0%) of the food handlers had a positive attitude toward food safety and controlling food temperature. Around two thirds (66.0%) of the food handlers had poor practice level about food safety and controlling food temperature. More than one quarter (30.0%) of the food handlers had fair practices. Conclusion: Lack of knowledge and practices of food handlers are important a potential risk. Therefore, it is recommended that there is an urgent need to train programmers for food handlers and repeat the training at specific time intervals to ensure that the learned data is applied in daily life practice and reduce the occurrence of epidemics.

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Food safety at home: Serbian students

Cited by 5 publications

References 40 publications

Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety

Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety

Do the Sociodemographic Factors and Body Mass Index Have an Impact on Food Safety Knowledge, Attitudes and Practices?

Knowledge, attitudes and practices of food handlers about food safety at Fayoum restaurants.

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