Food safety and handling knowledge and practices among university students of Bangladesh: A cross-sectional study

Public knowledge, attitudes, and perceptions toward genetically modified foods in Lebanon

Genetically modified foods (GMFs) have garnered significant attention due to their implications for health, agriculture, and food security. Understanding knowledge and perceptions of GMFs is essential, as these factors influence acceptance and attitudes. This study, the first of its kind in Lebanon, aimed to assess the knowledge, attitudes, and perceptions regarding GMFs and to explore their association with socio-demographic characteristics. A cross-sectional study was conducted with 1,001 participants who completed a 50-item questionnaire, followed by a 15-minute educational session on GMFs. Statistical analysis was performed using SPSS. Prior to the educational session, participants had an average knowledge score of 60.3 ± 17.4%, which significantly increased to 83.0 ± 15.8% afterward. Attitude and perception scores improved from an average of 30.3 ± 25.1% pre-intervention to 38.9 ± 12.4% post-intervention. Females demonstrated significantly higher knowledge scores, and educational attainment was positively correlated with knowledge levels both pre- and post-intervention. Younger participants and those in health-related fields scored higher before the intervention, while unemployed individuals scored lower. Additionally, higher educational levels and health-related educational backgrounds were linked to better attitudes and perceptions pre-intervention, while unemployment correlated with lower scores. Interestingly, multivariate regression analysis indicated that being under 35 years of age, having a health-related educational background, and holding a university degree were predictors of higher GMF knowledge. Consequently, individuals with initially lower knowledge level benefited the most from the educational intervention, exhibiting the greatest knowledge increases post-education. Our findings underscore the importance of targeted educational initiatives to bridge knowledge gaps and address misconceptions regarding GMFs.

Assessment of Food Safety Knowledge and Practices Among Medical Students

Food safety is an important requirement for protecting human health worldwide. In particular, medical students' education on food safety is essential for them as future physicians, and university education is the first step in acquiring this knowledge. We performed an online survey with 1277 respondents among medical students to assess knowledge, attitudes, and practices (KAPs) related to food safety regarding microbiological contamination. Our findings showed that more than half of the respondents presented a low level of food safety knowledge, with a score between 11-60 points, and only 6% managed to score between 81 and 100 points, which was considered a high level of knowledge. On the contrary, we found that most participants had a high level of good practice: 58% scored more than 25 points, 39% had an average level of good practice (scoring between 21 and 25 points), and 3% of respondents had a low level of good practice (scoring below 21 points). We also noticed a statistically significant difference between total scores of preclinical and clinical years of study among medical students (p = 0.005) regarding food safety knowledge. The frequency of cooking was positively correlated with the level of food safety knowledge, but not with food safety practices. Our study shows that better knowledge on food safety is needed among medical students. Improving knowledge and awareness of food safety in relation to microbiological contamination is a good way to protect themselves and to promote the correct food safety knowledge and measures among their patients.

Perceptions and perspectives towards safe food handling and its practices: a case study at Jahangirnagar University

BACKGROUND

Foodborne illness is a significant public health concern, particularly in developing countries like Bangladesh. Young adults, aged 18-26 (including undergraduates and recent graduates), are especially vulnerable to the onset of unhealthy eating habits and nutritional imbalances as they begin living independently, often away from their families. This research aims to identify the risk factors associated with the knowledge, attitudes, and practices related to safe food handling among residential university students. By understanding these factors, the study seeks to inform strategies to improve food safety behaviors in this at-risk population.

METHODS

A standardized questionnaire was administered through a simple random sampling survey of 250 students at Jahangirnagar University to collect primary data on food safety practices, attitudes, and knowledge. Descriptive statistics and the chi-square test were used to examine associations between the responses and predictor variables. To further assess the statistical significance and strength of these relationships, logistic regression analyses were performed. These methods provided a comprehensive evaluation of the factors influencing safe food handling behaviors among the students.

RESULTS

The survey found that most participants were from rural areas (44.4%) and female students (65.2%). Multicollinearity issues were not detected, and predictor factors explained 53.8% (Nagelkerke R-square: 0.538) of the variation in food poisoning incidents. Overall, 57.6% of students reported being prone to food poisoning. Risk factors for food poisoning included being in the third year of study (OR: 3.493, CI: 0.394-30.972), consuming food during a blackout based on its appearance or scent (OR: 4.824, CI: 0.690-33.715), and believing food should be refrigerated for five to seven days (OR: 2.309, CI: 0.318-16.778). Conversely, students who stored raw meat or fish on the middle shelf (OR: 0.078, CI: 0.012-0.511) and those who thought leftover food should be kept in the fridge for more than seven days (OR: 0.034, CI: 0.002-0.626) were less likely to experience food poisoning. These findings highlight behaviors that influence foodborne illness risk among students.

CONCLUSIONS

This study found that while students in Bangladesh demonstrate a strong understanding of food handling, there has been insufficient focus on food safety education in the country. Based on these findings, the authors recommend enhancing awareness of key food safety risks and integrating this knowledge into both short- and long-term initiatives. To ensure lasting improvements in food safety, sustained and effective interventions are essential. These efforts will accelerate progress toward achieving the sustainable development goals related to public health in Bangladesh.

Food Safety and Food Hygiene Knowledge of Hungarian University Students

(1) Background: Foodborne diseases continue to affect millions of people around the world today, posing a huge challenge to public health. Our aim was to focus on the food safety knowledge and food hygiene knowledge of students at the University of Pécs, Hungary. (2) Methods: A quantitative, online, cross-sectional study was conducted between 15 February 2024 and 10 May 2024. Non-probability, convenience sampling was used. The target group consisted of first- and second-year BSc level degree students of the Faculty of Health Sciences at the University of Pécs (N = 214). The questions of the self-designed questionnaire include sociodemographic data, questions focusing on food safety knowledge, and questions to assess food hygiene knowledge. Statistical analysis was performed using descriptive and mathematical statistical analysis (p < 0.05). (3) Results: Participants were aware of foods that pose a food safety risk and were familiar with both the pathogens in food and the groups at risk of food contamination. In terms of knowledge, a higher proportion of second-year students answered correctly (p = 0.021; r = 0.657). A significant relationship was found between hygiene habits and age (p = 0.035) and place of residence, with most of the students living in dormitories not paying attention to food hygiene (r = 0.094; p = 0.046). (4) Conclusions: The level of knowledge of the students was not always satisfactory, so further research and education on this topic is essential to promote safe food consumption.

Unveiling food safety knowledge and practices among pet owners in Lebanon

Owning pets offers various potential health benefits; however, it can be associated with gastrointestinal illnesses due to poor food safety knowledge and practices. This study aimed to evaluate the level of food safety knowledge and practices among pet owners in Lebanon, exploring the association between their knowledge/practices and socio-demographic characteristics. The participants included 300 pet owners, representing various genders, ages, educational levels, educational backgrounds, and incomes. They completed a questionnaire of 72 food handling practices and knowledge questions related to preparation, cross-contamination, storage and hygiene. In parallel, 300 non-pet owners with comparable sociodemographic characteristics to pet owners (control group) completed the questionnaire. On average, food safety knowledge scores were 62.1 ± 14.9% and 58.7 ± 15.5% among pet and non-pet owners, respectively, and the difference was significant (p = 0.05). On the other hand, mean food safety practice scores were 41.3 ± 14.8% and 40.4 ± 15.3% among pet and non-pet owners, respectively, and the difference was not significant (p = 0.41). In the food safety knowledge part, non-pet owners who were young, high income, university graduate, and from health-related majors scored significantly (p < 0.05) higher, while among pet-owners, only participants with a university degree and from health-related majors scored significantly (p < 0.05) higher, in terms of knowledge. On the other hand, In the food safety practices part, non-pet owners who were young, high income, and university graduates scored significantly (p < 0.05) higher, while among pet-owners, only young and high-income participants scored significantly (p < 0.05) higher. These results highlight the need for ongoing educational initiatives to improve food safety practices among both pet owners in Lebanon. The study suggests that targeted educational programs should be developed, considering specific socio-demographic characteristics, to enhance overall food safety awareness and practices among the population.

Determinants of food safety knowledge and practices among food handlers in Bangladesh: An institution-based cross-sectional study

The engagement of a large number of people in big-scale cooking raises the danger of food contamination due to incorrect handling, whether deliberate or unintentional. Contamination during large-scale production poses a serious hazard to consumer health and has significant financial implications for a nation. This study aimed to investigate the food safety knowledge and practices of institutional food handlers in Bangladesh, considering the growing concern surrounding this issue and the lack of available information on foodborne illnesses related to institutions. In addition, the study aimed to determine the factors influencing both knowledge and practices. A cross-sectional study was conducted from June to September 2022, involving 408 institutional food handlers. The sample size was determined using Cochran's formula, and data was collected through purposive sampling. The participants were interviewed in person and completed a pilot-tested questionnaire. A multiple linear regression analysis was conducted to determine the factors related to food safety knowledge and practices. The majority of participants were female (71.3%) and aged between 26 and 35 (mean age 34.53 ± 9.06 years). They were most knowledgeable about hand hygiene and food separation but lacked knowledge about foodborne pathogens and food storage. Thawing food at room temperature was the most inappropriate practice (86%). The mean scores for knowledge and practice were found to be 16.11 ± 2.76 on a 26-point scale (61%), and 9.59 ± 2.07 on a 15-point scale (64%), respectively. Rural food handlers, those with higher education, working more than 10 h per day, and being familiar with HACCP, had higher knowledge. Food handlers aged 18 to 25, with higher income, working in private institutions, having food safety authority knowledge, actively engaging in food safety training, working more than 10 h per day, and having a positive health perception, had better food safety practices.The results of this study reinforce the notion that institutional food handlers would benefit from enhanced exposure to food safety interventions, active participation in training sessions, and strict adherence to food hygiene regulations in their food handling knowledge and practices.

Meat hygiene knowledge, handling practices and associated factors among meat handlers in Gedeo zone, Ethiopia

A cross-sectional study was conducted among 239 randomly selected meat handlers working in butcher shop in southern Ethiopia to assess factors associated with meat hygiene knowledge and practices. A binary logistic regression analysis with a 95% confidence interval (CI) and a p-value < 0.05 was used to identify factors that were significantly associated with good level of meat hygiene knowledge and practices. The findings revealed that 38.5% [95% CI: 32.2-44.8%] and 25.1% [95% CI: 19.7-30.5%] of meat handlers have good levels of meat hygiene knowledge and practices, respectively. Good level of meat hygiene knowledge was significantly (p < 0.05) associated with educational level, having meat hygiene training, and having regular supportive supervision by health workers, whereas good level of meat handling practice was significantly associated with work experience, educational level, have regular supportive supervision by health professionals, and having meat hygiene training. In conclusion, the majority of meat handlers have poor knowledge and practices regarding meat hygiene among meat handlers. Educational level, meat hygiene training, and supportive supervision by a health professionals were all independent predictors of meat hygiene knowledge and practice among meat handlers. As a result, health professionals should give regular training, butcher shop inspections, and supportive supervision for meat handlers in order to improve meat hygiene knowledge and practices among meat handlers.

Food safety knowledge, attitude and practices of street food vendors and associated factors in Mekelle city, Northern Ethiopia

The purpose of this study was to evaluate the street food vendors' knowledge, attitudes, and practices regarding food safety as well as the associated factors that may affect those practices in Mekelle City, Northern Ethiopia. A community-based, cross-sectional study was conducted from February 2020 to August 2020 using a quantitative data collection method on a total of 185 street food vendors. The data was collected through face-to-face interviews via administered pre-tested structured questionnaire and an observational checklist. To determine the predictor variables linked to a high level of food safety practice, a multivariable logistic regression analysis with odds ratios and 95% confidence intervals was utilized. In this study, the majority-117(65%), 146(81.1%), and 106(58.9%)-had a good level of knowledge, a positive attitude, and a good level of practice regarding food safety, respectively. A Multivariable analysis result revealed that the street food vendors age (AOR: 0.33, 95% CI: 0.14-0.77), monthly income (AOR: 5.2, 95% CI: 1.42-18.9), educational status (AOR: 0.07, 95% CI: 0.009-0.623), food vending experience (AOR: 0.54, 95% CI: 0.22-1.34), food safety training (AOR: 0.490, 95% CI: 0.317-0.757), food safety knowledge (AOR: 1.04, 95% CI: 0.43-2.48) and food safety attitude (AOR: 1.22, 95% CI: 0.47-3.13) were found to be significantly associated with food safety practice. Conclusion: The results of this study demonstrate that street food vendors had high levels of knowledge, attitudes, and practices regarding food safety and hygiene, and that these practices were significantly associated with sex, monthly income, educational status, food vending experience, and food safety training. Therefore, all street food vendors in the study area should receive efficient and ongoing training on food safety practices, and additional research utilizing mixed methodologies (both quantitative and qualitative approaches) would be needed to reach more thorough results and corroborate our findings.

Food Literacy Scale: Validation through Exploratory and Confirmatory Factor Analysis in a Sample of Portuguese University Students

Eating behaviors and healthy food choices are associated with food literacy, and they have a huge impact on one's health status. For that reason, to increase food literacy is a way to effectively help individuals make appropriate choices that help maintain health and diminish the incidence of non-communicable diseases. The objective of this work was to test and validate a scale to assess food literacy. The validation was conducted on a sample of 924 Portuguese university students. The scale was composed of 50 items, which were submitted to exploratory and confirmatory factors analysis. The final validated scale corresponded to a second-order model with a global factor called "Food literacy", which retained 26 items distributed by three factors: F1-literacy about the nutritional composition of foods (10 items), F2-literacy about labelling and food choices (7 items), and F3-literacy about healthy eating practices (9 items). The internal consistency of the scale is very high, with an alpha higher than 0.9, and the Pierson correlations between the three factors and the global are also higher than 0.9. In conclusion, the present scale has been validated and can therefore be utilized to measure food literacy.