Knowledge and awareness about food safety, foodborne disease, and microbial hazards: A cross-sectional study among Bangladeshi consumers of street-vended foods

Food Control ◽  
2021 ◽  
pp. 108718
Author(s):  
Md Hasan Al Banna ◽  
Satyajit Kundu ◽  
Keith Brazendale ◽  
Bright Opoku Ahinkorah ◽  
Tasnim Rahman Disu ◽  
...  
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Foodborne Disease ◽  
Sectional Study ◽  
Cross Sectional

scholarly journals Food safety knowledge and practice among pregnant women: a cross sectional study in Ghana

2021 ◽  
Author(s):  
Emmanuel Asiedu ◽  
Abraham Assan ◽  
William Dormechele
Keyword(s):  
Food Safety ◽  
Educational Level ◽  
Employment Status ◽  
Cross Sectional Study ◽  
Foodborne Disease ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Practices ◽  
Knowledge And Practice ◽  
Safety Knowledge

Background: Foodborne disease is a growing public health concern worldwide, especially among vulnerable populations. Improved understanding of food safety practices is fundamental to addressing the phenomenon. This study aimed to assess the socio-demographic factors influencing knowledge and practice of food safety among pregnant women in Ghana.Design and Methods: This is a cross-sectional study. Self-administered questionnaires were distributed in person to participants during data collection. Data was entered and analysed in Epi Data version 3.1 and Stata 12, respectively. Chi square test and Fischer’s exact test were used to determine association between independent variables and outcome variables (knowledge and practice). Binary logistic regression was used to test the strength of the association between independent and outcome variables at 95% confident interval. A p-value of 0.05 or less was considered significant.Results: Findings were: about 87.06% of the respondents had satisfactory knowledge on food safety; approximately 58.2% of respondents knew how to prevent foodborne disease but about 51.18% had unsatisfactory practice about food safety; about 28.2% of participants had experienced foodborne disease before in the past 6 months. Also, employment status and period of pregnancy were found to have significant influence on food safety knowledge whereas educational level and employment status also had significant influence on food safety practice.Conclusion: Improved understanding about food safety will not necessarily lead to high food safety practices. In the quest to effectively prevent foodborne disease, we recommend an increase in awareness creation regarding foodborne disease and its associated socio-demographic risk factors like employment status, period of pregnancy and educational level.

scholarly journals Relationship between awareness and attitude with health and foodsafety among students of Urmia University, Urmia, Iran

2019 ◽  
Vol 7 (1) ◽  
pp. 7-11
Author(s):  
Arezou Khezerlou ◽  
Nasim Zolfaghari Firouzsalari ◽  
Hajar Zolfaghari ◽  
Mahmood Alizadeh sani ◽  
Maryam Azizi-lalabadi ◽  
...  
Keyword(s):  
Food Safety ◽  
Training Programs ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Healthy Life ◽  
Academic Level ◽  
Freshmen Students ◽  
Significant Difference ◽  
Healthy Life Style

Introduction: Healthy life style and food safety are among the most crucial elements inpromoting community health. This cross-sectional study was conducted to assess the awarenessand attitudes of the students of Urmia University, Urmai, Iran, regarding health and food safety. Methods: The questionnaire used was designed in three parts (demographic, attitude, andawareness) and it was completed by 384 students. Data were analyzed using SPSS software.Results: Results showed that over 80% of the students had positive attitude towards health and foodsafety. In addition, almost 50% of the subjects had low awareness on the most appropriate plasticcontainers to keep food healthy. Findings indicated that there was a significant difference between thestudents' attitudes and their academic level (P = 0.008). No significant differences were found amongstudents' awareness and attitude considering gender and passing the food safety course. Cocnclusion: As the study findings revealed, training programs and workshops related to healthand food safety could be effective, specially for freshmen students.

scholarly journals A cross sectional study on food safety knowledge among adult consumers

Food Control ◽  
2019 ◽  
Vol 99 ◽  
pp. 98-105 ◽  
Author(s):  
Genevie Eleanor Ruby ◽  
Ungku Fatimah Ungku Zainal Abidin ◽  
Samuel Lihan ◽  
Nuzul Noorahya Jambari ◽  
Son Radu
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Knowledge

scholarly journals Food Safety Knowledge, Attitudes, and Hygienic Practices of Abattoir Workers in Ethiopia: A Cross-Sectional Study

2021 ◽  
Vol 41 (5) ◽  
pp. 501
Author(s):  
Andarge Zelalem ◽  
Kebede Abegaz ◽  
Ameha Kebede ◽  
Yitagele Terefe ◽  
Carla L. Schwan ◽  
...  
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Knowledge ◽  
Abattoir Workers

scholarly journals Factors Associated with the Current State of Food Safety Knowledge and Practices among the ‘Doi’ Workers in Bogura, Bangladesh: A Cross-sectional Study

2021 ◽  
Vol 3 (6) ◽  
pp. 8-14
Author(s):  
M. S. Kayshar ◽  
M. S. Arifin ◽  
M. M. Rana ◽  
S. S. Akter ◽  
M. N. Hossain ◽  
...  
Keyword(s):  
Food Safety ◽  
Dairy Product ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Training Experience ◽  
Cross Sectional ◽  
Substantial Impact ◽  
Vast Number ◽  
Current State ◽  
Safety Knowledge

'Doi,' or yogurt, is a traditional dairy product in Bangladesh. Bogura's 'Doi' is the most popular of all 'Doi' items throughout the country. The state of food safety in the 'Doi' business is of great concern because this product is consumed by a vast number of people. The current study aims to evaluate the food safety knowledge and practice of the ‘Doi’ workers in Bogura as well as the associated factors. In this cross-sectional study, 150 people participated voluntarily and answered a structured questionnaire. The final result showed that the current state of their food safety knowledge (4.7±2.9; scale=15) and practices (21.5±6.2; scale=60) was not satisfactory. It was also observed that level of education, job hours, and training experience all had a substantial impact on knowledge and practices. Participants with a high level of food safety knowledge had 5.5 times more desired food safety practices than their peers. Therefore, the current findings emphasize the need of food safety trainings, certification, and employing educated personnel in the 'Doi' sectors.

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