Food safety knowledge of undergraduate students at a Canadian university: results of an online survey

Courtney, Sarah M.; Majowicz, Shannon E.; Dubin, Joel A.

doi:10.1186/s12889-016-3818-y

Cited by 51 publications

(52 citation statements)

References 48 publications

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“…Second, participants indicated students want to know how to safely store foods and for how long, particularly leftovers. Storage and use of leftovers has implications beyond food safety; in a study of undergraduate students at a Canadian university, the majority thought leftovers need to be thrown out after 1–2 days (versus the recommended 3–4 days), potentially contributing to food waste and security issues. Third, the use of microwaves as an important target for food safety education for high‐school students as identified here is a concept that is not explicit in most food handler training materials.…”

Section: Discussionmentioning

confidence: 99%

Food Safety Education Needs of High‐School Students: Leftovers, Lunches, and Microwaves

Diplock

Jones‐Bitton

Leatherdale

et al. 2019

Journal of School Health

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BACKGROUND:We explored priority areas of food safety education needed by high-school students within Ontario, Canada. METHODS:We analyzed transcripts from semistructured interviews with 20 experts in food safety, food safety education in youth, and high-school education in Ontario. Inductive thematic analysis was used to identify priority food safety education needs. RESULTS:We identified 4 priority action areas for food safety education targeting students: how to safely do the things they typically do with food; how to keep themselves and their kitchens clean and safe; how microorganisms grow and how they can result in foodborne disease; and how to keep food out of the ''danger zone'' 4 • C to 60 • C (40 • F to 140 • F). The results indicate that students need specific education around the use of microwaves, consumption of convenience meals, preparing and handling foods at school events, and safe transportation of food for lunches, school trips, and sporting events. CONCLUSIONS:High-school students need food safety education specific to their usual interactions with food, including the foods, tools, and settings students regularly encounter. Delivery of food safety education should emphasize sequences of safe food-handling behaviors for specific food interactions, such as reheating a meal in the microwave, rather than traditional food safety concepts, such as temperature abuse.

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Section: Discussionmentioning

confidence: 99%

Food Safety Education Needs of High‐School Students: Leftovers, Lunches, and Microwaves

Diplock

Jones‐Bitton

Leatherdale

et al. 2019

Journal of School Health

Self Cite

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“…While in other studies mentioned the gender of men have a better knowledge than women in terms of food security (27,28). On the contrary, the activity related to food is mostly done by women who have lower knowledge.…”

Section: B Sexmentioning

confidence: 91%

Analysis of Food Poisoning in DKI Jakarta 2016 (Indonesian National Agency Drug and Food Control)

Mabruroh¹,

Ciptaningtyas²

2018

Proceedings of the 2nd Public Health International Conference (PHICo 2017)

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Food poisoning is a public health problem in Indonesia. DKI Jakarta is one of the provinces that has a higher number of cases and reports completeness than other provinces ie 213 cases and 94.6% respectively. INADFC which is the source of data in this study has done an analysis of existing data, but only up to the descriptive analysis. The purpose of this study was to analyze the food poisoning analytics in DKI Jakarta in 2016 using the report of food poisoning from INADFC.The study design in this study was cross-sectional with quantitative approach. The sample size was 208 cases by applying inclusion criteria. The strength of the test used is 95% obtained from the calculation of the hypothesis test formula of two proportions. The analytical analysis used is multinomial logistic regression test. The results of this study indicate that food poisoning occurs in the optimum immune age group (92.3%), females (51.4%) and in the dry season (62%). While the type of food that causes food poisoning is seafood and fishes (52.4%) with the source of poisoning is the household (46.2%). In the multinomial logistic regression test results, only sex was associated with food poisoning sources (P value <0.05). The results of this study are expected to be input to INADFC in determining the prevention of food poisoning in Indonesia.

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“…Based on previous study, as the level of education increases with age, an increase in knowledge was observed, which contradicts with this study. 27 Though a positive significant association was observed between KAP among the respondents from various field of study, pharmacy students scored highest. This study observes students from healthcare background had much better KAP towards FS&H compared to non-health related courses.…”

Section: Association Of Kap Score Among Socio-demographic Factorsmentioning

confidence: 92%

Self-reported association and determinants of KAP on food safety and hygiene among Private University Students in Kedah state, Malaysia

Ali¹,

Angelene²,

Prajapati³

et al. 2018

MOJBB

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Objective: To identify the association, correlation and determinants of knowledge, attitude, and perception (KAP) on food safety and hygiene (FS&H) among private University students. Method: A cross sectional study, using pre-validated, 36-item questionnaire was conducted in a private University campus involving students through self-administered survey forms. The completed questionnaires were retrieved and analysed using SPSS version 23. The association, correlations and determinants of socio-demographic variables were analysed using KAP scores. Result: Among the 869 respondents, the total median(IQR) knowledge score was found to be 11(3), whereas the attitude score was found to be 28(3), perception score was 54(10) and the total median KAP scores was found to be 92(11). The median total KAP scores ranged between 48 and 104, from poor to good. The total knowledge score was found to be moderate (49%), whereas the total attitude, perception and KAP scores were found to be positive (87%), (93%) and (90%) respectively. The study found significant association between KAP scores and socio-demographic variables (p<.05). The correlation between total knowledge, attitude and perception scores showed significantly strong positive correlations [r(869)= 902, p<.001] with KAP scores. It was found gender and types of diet were statistically significant determinants among socio-demographic variables using simple linear regression. [F (8,860)=5.23,p<.001]. Conclusion: Majority of respondents showed moderate knowledge with positive attitude, and perception towards all domains with strong positive correlations. Continuous education is necessary to increase the awareness among young adults as in the near future; they will be directly handling food and play an important role to help maintain safe and hygienic food habits at home and community.

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Food safety knowledge of undergraduate students at a Canadian university: results of an online survey

Cited by 51 publications

References 48 publications

Food Safety Education Needs of High‐School Students: Leftovers, Lunches, and Microwaves

Food Safety Education Needs of High‐School Students: Leftovers, Lunches, and Microwaves

Analysis of Food Poisoning in DKI Jakarta 2016 (Indonesian National Agency Drug and Food Control)

Self-reported association and determinants of KAP on food safety and hygiene among Private University Students in Kedah state, Malaysia

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