scholarly journals Assessment of Food Safety and Food Handling Practice Knowledge among College of Basic Education Students, Kuwait

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Fatemah Ashkanani ◽  
Wafaa Husain ◽  
Maryam A Al Dwairji
Keyword(s):  
Food Safety ◽  
Basic Education ◽  
Education Programme ◽  
Safety Education ◽  
Food Handling ◽  
Optimum Growth Temperature ◽  
College Of Basic Education ◽  
The Mean ◽  
Practice Knowledge ◽  
Safety Knowledge

The aim of this study is to assess the overall food safety knowledge of students at the College of Basic Education in Kuwait and to explore the relationship between their knowledge and demographic characteristics. A valid questionnaire was used that included 16 food handling practice (FHP) questions and 15 food safety knowledge (FSK) questions. Each question had one correct answer that was awarded a score of one point, while a score of zero was given for all incorrect answers. In addition, a passing percentage was calculated. A passing percentage is the percentage of participants who answered correctly ≥ 50% of the questions. A total of 585 students participated in the study (mean age = 21.3 ± 3.88 years). The results showed that the mean score of FHP was 7.56 ± 1.96 (47.2%), with the highest mean practices being using a paper towel to dry hands and washing hands before cooking or eating (91.5% and 90.1%, resp.). The lowest mean practices (5.3%) were checking the temperature of burgers followed by (6%) the way of defrosting meat. The mean score of FSK was 3.44 ± 2.00 (22.9%), with the highest mean knowledge (63.8%) being related to cleaning the kitchen counter. The lowest mean knowledge (6.8%) was related to the optimum growth temperature for the most disease-causing bacteria. The overall passing percentage of FHP was 55%, while it was 2.9% for FSK. The results obtained showed that the students with the highest FHP scores were generally female, aged ≥ 28 years, and single, and they cook by themselves all the time or sometimes ( p < 0.001 , p < 0.001 , p < 0.001 , and p = 0.004 , resp.). The students with the highest FSK scores were generally male and they cook by themselves all the time or sometimes ( p = 0.018 and p = 0.002 , resp.). In conclusion, the study showed that students had insufficient scores for FHP and FSK. Therefore, an effective food safety education programme is urgently needed.

Food Safety Knowledge of Consumers and the Microbiological and Temperature Status of Their Refrigerators

2005 ◽  
Vol 68 (7) ◽  
pp. 1421-1430 ◽  
Author(s):  
J. KENNEDY ◽  
V. JACKSON ◽  
I. S. BLAIR ◽  
D. A. McDOWELL ◽  
C. COWAN ◽  
...  
Keyword(s):  
Food Safety ◽  
Bacterial Contamination ◽  
Total Coliform ◽  
Safety Education ◽  
Food Safety Education ◽  
E Coli ◽  
Knowledge Questionnaire ◽  
Survey Results ◽  
Food Safety Risk ◽  
Safety Knowledge

The objectives of this study were to examine domestic food safety knowledge levels of consumers, establish the levels and incidence of bacterial contamination and operational temperatures in domestic refrigerators, and identify areas in which consumer food safety education is necessary in Ireland. A food safety knowledge questionnaire applied to a representative sample of households (n = 1,020) throughout the island of Ireland found the gaps in consumer food safety knowledge. Analysis of swab samples (n = 900) recovered from the domestic refrigerators in these households showed average total viable counts of 7.1 log CFU/cm2 and average total coliform counts of 4.0 log CFU/cm2. Analysis of swab samples also detected the incidence of Staphylococcus aureus (41%), Escherichia coli (6%), Salmonella enterica (7%), Listeria monocytogenes (6%), and Yersinia enterocolitica (2%). Campylobacter jejuni and E. coli O157:H7 were not detected in domestic refrigerators. The temperature profiles of a subset of the sampled refrigerators (100) were monitored for 72 h, and 59% were found to operate, on average, at temperatures above the recommended 5°C. Knowledge and temperature survey results varied considerably, but consumers who scored better in terms of basic food safety knowledge had reduced levels of bacterial contamination in their refrigerators and reported a reduced incidence of food-associated illnesses. This study confirms the effect of basic food hygiene knowledge on hygienic practice and identifies specific areas for emphasis in the development and delivery of effective food safety risk communication messages to consumers.

Comparison between Self-Reported and Observed Food Handling Behaviors among Latinas

2007 ◽  
Vol 70 (8) ◽  
pp. 1927-1932 ◽  
Author(s):  
JIGNA MORARJI DHAROD ◽  
RAFAEL PÉREZ-ESCAMILLA ◽  
STEFANIA PACIELLO ◽  
ANGELA BERMÚDEZ-MILLÁN ◽  
KUMAR VENKITANARAYANAN ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Behaviors ◽  
Safety Education ◽  
Food Handling ◽  
Food Ingredients ◽  
Safety Attitudes ◽  
Food Safety Education ◽  
Reported Data ◽  
High Level ◽  
Main Meal

The study was conducted to compare and identify the magnitude of differences between self-reported and observed food safety behaviors among women preparing a chicken and salad dish at home. The observed food safety practices also were compared according to sociodemographic variables and prior food safety education. Sixty Puerto Rican women who were the main meal preparers for their households were recruited in Hartford, Conn. Three household visits were made to (i) deliver food ingredients to prepare the chicken and salad meal, (ii) conduct household observation, and (iii) conduct a self-reported survey. The difference between self-reported and observed behaviors varied across food handling and sanitation behaviors. There was a high level of inaccuracy for socially desirable behaviors such as hand washing; the vast majority of participants reported practicing these behaviors but they were not observed doing so. Cutting board washing also was considerably over-reported, questioning the validity of these self-reported data for regression analyses. There was a significant association (P &lt; 0.05) between proper thawing method and prior food safety education, use of cutting board and higher income, and washing tomatoes and having a positive attitude towards food safety. Results revealed that overreporting errors must be considered when analyzing and/or interpreting data derived from self-reported food safety consumer surveys and that food safety education and positive food safety attitudes are associated with recommended food safety behaviors.

Qualitative Studies of the Food Safety Knowledge and Perceptions of Transplant Patients

2010 ◽  
Vol 73 (2) ◽  
pp. 327-335 ◽  
Author(s):  
GANG CHEN ◽  
PATRICIA A. KENDALL ◽  
VIRGINIA N. HILLERS ◽  
LYDIA C. MEDEIROS
Keyword(s):  
Stem Cell ◽  
Food Safety ◽  
Stem Cell Transplant ◽  
Organ Transplant ◽  
Foodborne Illness ◽  
Cell Transplant ◽  
Care Providers ◽  
Food Handling ◽  
Transplant Patients ◽  
Safety Knowledge

Organ and stem cell transplant patients are at risk for foodborne illness due to disease and medically induced immunosuppression. The food safety knowledge and informational needs of these groups have not been documented in the literature. The objectives of this study were to assess transplant patients' food safety knowledge and perceptions, to probe the likelihood of practicing safe food handling behavior, and to test an educational strategy for future food safety interventions aimed at transplant patients. Subjects were organ or stem cell transplant patients, or their family care providers. Research was conducted in inpatient or outpatient facilities at a large, Midwestern United States comprehensive cancer and transplant center. Differences in survey data between the organ and stem cell transplant groups were determined by Student's t tests. Ethnographic methods were used to analyze qualitative focus groups and interview data for themes. Organ transplant patients had less motivation to follow food safety recommendations than did stem cell transplant patients, and they were more likely to consume risky foods. Stem cell transplant patients overall had a better understanding of their susceptibility to foodborne illness and had better prepared themselves with the knowledge and behavior changes needed to protect their health. Educational materials aimed at communicating food safety information for transplant patients were evaluated by patients and judged acceptable. This study found that organ transplant and stem cell transplant patients are distinct patient populations, with differing perceptions regarding the seriousness of foodborne illness and willingness to adopt preventative food handling practices. Population differences should be accounted for in food safety educational strategies.

Food safety knowledge and food-handling practices of Greek university students: A questionnaire-based survey

Food Control ◽  
2012 ◽  
Vol 28 (2) ◽  
pp. 400-411 ◽  
Author(s):  
Thomai Lazou ◽  
Marios Georgiadis ◽  
Kristina Pentieva ◽  
Aideen McKevitt ◽  
Eleni Iossifidou
Keyword(s):  
Food Safety ◽  
University Students ◽  
Food Handling ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

Risk of Foodborne Illness from Pet Food: Assessing Pet Owners' Knowledge, Behavior, and Risk Perception

2020 ◽  
Vol 83 (11) ◽  
pp. 1998-2007
Author(s):  
MERLYN THOMAS ◽  
YAOHUA FENG
Keyword(s):  
United States ◽  
Food Safety ◽  
Foodborne Pathogens ◽  
The United States ◽  
Pet Food ◽  
Food Handling ◽  
Pet Owners ◽  
Handling Practices ◽  
Safety Knowledge ◽  
Food Handling Practices

ABSTRACT Pet food has been identified as a source of pathogenic bacteria, including Salmonella and Escherichia coli. A recent outbreak linked to Salmonella-contaminated pet treats infected &gt;150 people in the United States. The mechanism by which contaminated pet food leads to human illness has not been explicated, and pet owners' food safety knowledge and their pet food handling practices have not been reported. This study was conducted to evaluate pet owners' food safety knowledge and pet food handling practices through an online consumer survey. The survey consisted of 62 questions and assessed (i) owners' food safety knowledge and pet food handling practices; (ii) owners' interaction with pets; and (iii) owners' risk perception related to their own health, their children's health, and their pets' health. The survey was pilot tested among 59 pet owners before distribution to a national consumer panel managed by Qualtrics XM (Provo, UT). All participants (n = 1,040) were dog and/or cat owners in the United States. Almost all pet owners (93%) interacted with their pets, and most cuddled, allowed their pets to lick them, and slept with their pets. Less than one-third of pet owners washed their hands with soap after interacting with their pets. Over half (58%) of the owners reported washing their hands after feeding their pets. Most pet owners fed their pets dry pet food and dry pet treats. Some fed their pets raw meat or raw animal product diets because they believed these diets to be beneficial to the pet's overall health. Many owners (78%) were unaware of pet food recalls or outbreaks associated with foodborne pathogens. Less than 25% considered dry pet foods and treats as a potential source of foodborne pathogens. Pet owners were more concerned when seeing news about pets becoming ill from pet food and less concerned when seeing news about people becoming ill from pet food. The findings of this study indicated the need for consumer education about handling pet food. These results can help researchers develop more accurate risk assessment models and consumer education messages related to pet food handling. HIGHLIGHTS

scholarly journals Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Mveli Cyril Mkhungo ◽  
Ajibola Bamikole Oyedeji ◽  
Oluwatosin Ademola Ijabadeniyi
Keyword(s):  
South Africa ◽  
Food Safety ◽  
Cold Storage ◽  
Storage Temperature ◽  
Demographic Data ◽  
Food Handling ◽  
Salmonella Spp ◽  
Food Contact ◽  
Contact Surfaces ◽  
Safety Knowledge

This study was conducted to determine the level of food safety knowledge and practices during food handling and preparation at household level in selected areas in KwaZulu-Natal province of South Africa. Fifty households were selected to participate based on their monthly income, age and educational level. Samples of raw foods were randomly collected from the participating households for microbial analyses. Swabs from food contact surfaces were also collected and analyzed for the presence of pathogens. Difference in demographic data regarding food safety knowledge was tested using chi-square and microbial counts were statistically analyzed (P<0.05). Knowledge of proper cold storage temperature was found to be inadequate as over 70% of respondents had no idea of their cold storage temperatures. High risk of cross contamination was observed due to improper thawing, packaging of meat with other ready to eat foods and poor food contact material handling. Microbial analyses of raw food samples showed the presence of aerobic spore formers (1.08-1.89 log cfu/mL), anaerobic spore formers (0.29- 1.83 log cfu/mL) and Staphylococcus aureus (3.31-3.96 log cfu/mL). Contact surfaces were also positive for Listeria monocytogenes, Salmonella spp and Escherichia coli. Food safety knowledge and proper food handling practices were found to be inadequate in the areas studied and urgent intervention is required to prevent fatal incidences of food borne illnesses.

Self-reported food safety knowledge and practices of Lebanese food handlers in Lebanese households

2018 ◽  
Vol 120 (3) ◽  
pp. 518-530 ◽  
Author(s):  
Hussein F. Hassan ◽  
Hani Dimassi ◽  
Zeina Nakat Karam
Keyword(s):  
Food Safety ◽  
Marital Status ◽  
Cross Sectional Study ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Food Handling ◽  
Cross Sectional ◽  
Content Type ◽  
Significance Level ◽  
Safety Knowledge

Purpose The purpose of this paper is to assess level of food safety knowledge and self-reported practices among Lebanese food handlers in Lebanese households and to identify the association between knowledge/practices and socio-demographic characteristics. Design/methodology/approach A cross-sectional study was conducted among 1,500 participants from different gender, age, area of residence, income, marital status and education. They completed a questionnaire of six questions about demographics, and 26 questions related to knowledge and self-reported practices in terms of food handling, storage, usage of kitchen facilities and personal hygiene subgroups. SPSS v23 was used for statistical analyses. Student t-test and analysis of variance were conducted. Significance level of 0.05 was used. Findings On average, participants scored 55.6±16.3, 51.3±25.7, 67.4±19.3 and 89.1±16.3 on food handling, storage, usage of kitchen facilities and personal hygiene, respectively, whereas the passing (score above 50 percent) rates were 64.5, 69.9, 90.5 and 99.1, respectively, for the different subgroups. Gender had significant (p<0.05) effect on food handling and personal hygiene; age, marital status and education had significant (p<0.05) effect on handling, usage of kitchen facilities and personal hygiene; area of residence had significant (p<0.05) effect on storage, handling and usage of kitchen facilities; income had significant (p<0.05) effect on handling and usage of kitchen facilities. Overall mean food safety knowledge and self-reported practices score was 63.8±12.6; passing rate was 86.2; gender, age, area of residence, education, marital status and income had significant (p<0.05) effect. Food safety self-reported practices and knowledge scores were significantly (p<0.001) related to a weak to moderate correlation coefficient (R=0.34). Practical implications The results confirm the need for ongoing educational initiatives to improve the relatively low food safety knowledge and practices among the Lebanese food handlers in Lebanese households. Originality/value No study has determined the food safety knowledge and self-reported practices of Lebanese food handlers in Lebanese households before.

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

2021 ◽  
pp. 159-171
Author(s):  
Nada Smigic ◽  
Sladjana Jovanovic ◽  
Ilija Djekic ◽  
Srboljub Nikolic
Keyword(s):  
Food Safety ◽  
Good Practice ◽  
Meat Products ◽  
Food Contamination ◽  
Knowledge Score ◽  
Military Academy ◽  
Food Handling ◽  
Handling Practices ◽  
The Republic ◽  
Safety Knowledge

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.

Food safety knowledge and self-reported practices among adolescents in rural secondary schools in Nigeria

2019 ◽  
Vol 0 (0) ◽  
Author(s):  
Deborah Oyine Aluh ◽  
Kelechi Martins Nworie ◽  
Francis Owoicho Aluh
Keyword(s):  
Food Safety ◽  
Secondary School ◽  
Secondary Schools ◽  
Secondary School Students ◽  
Good Practice ◽  
Food Hygiene ◽  
School Students ◽  
The Mean ◽  
Knowledge And Practice ◽  
Safety Knowledge

Abstract Background Severe foodborne disease outbreaks have occurred in different continents of the globe in recent decades, particularly due to ineffective food laws, regulatory systems and inadequate food handling knowledge among food handlers and consumers. The purpose of the present study was to assess the food safety knowledge and practices among secondary school students in rural parts of Kogi State, Nigeria. Methods A cross-sectional study using self-administered questionnaires was carried out between October and December, 2017. The study was carried out in two public secondary schools located in a rural area in Kogi State, North-central Nigeria. All consenting students in both schools were recruited for the study. Descriptive analysis and chi-square (χ2) tests were carried out using Statistical Package for Service Solutions v.20. Results A total of 259 out of 300 survey questionnaires were completed and returned (86.33%). The mean age of the study participants was 15.9 ± 2.5 years. There were more males than females (55.2%, n = 143). The mean percent knowledge score was 75.79%. The mean percent practice score was 82.48%. More than half (n = 143, 55.2%) respondents had a good knowledge level, and 54.4% (n = 141) had a good practice level. A significant association was found only between food hygiene knowledge and mothers’ education (χ2 = 9.49, p = 0.023). Conclusion The overall food safety knowledge and practice among the secondary school students surveyed was good. Targeted educational interventions on food safety can be made to improve knowledge and practice of food hygiene among students.

Safety Education in a Pediatric Primary Care Setting

PEDIATRICS ◽  
1987 ◽  
Vol 79 (5) ◽  
pp. 818-824
Author(s):  
Barbara Kelly ◽  
Carmen Sein ◽  
Paul L. McCarthy
Keyword(s):  
Primary Care ◽  
Care Center ◽  
Intervention Group ◽  
Parental Knowledge ◽  
Parental Participation ◽  
Control Group ◽  
Primary Care Center ◽  
Safety Education ◽  
The Mean ◽  
Safety Knowledge

Parents of 171 children coming to the Yale-New Haven Hospital Primary Care Center for their 6-month checkup were randomized into an intervention group (n = 85) and a control group (n = 86). Parents in the intervention group received a three-part individualized course in child safety that required active parental participation. Parts 1, 2, and 3 were given at the 6-month, 9-month, and 12-month well-child visits, respectively. Parents in the control group received routine safety education as provided at well-child visits. The educational phase of the study was completed by 129 families, 65 in the intervention group and 64 in the control group. Safety knowledge, number of hazards in the home, and reported accidents were assessed by a "blinded" community health worker approximately 1 month after the 12-month well-child visit. A total of 109 home visits were made, 55 for the intervention group and 54 for the control group. Parental safety knowledge was assessed based upon pictorial hazard recognition. Of 13 possible hazards, the mean number of hazards recognized by the intervention group parents was 9.4 (n = 55) v 8.4 (n = 50) by the control group parents (t = 2.1, P &lt; .05, two-tailed). A hazard score was determined for each family based on nine possible hazards observed at the home visit. The mean hazard score for the intervention group was 2.4 (n = 55 v 3.0 (n = 54) for the control group (t = 2.4, P &lt; .02, two-tailed). Parentally reported accidents and accidents reported in hospital records were similar for both groups. Results of this study suggest that age-appropriate safety education that is repetitive and individualized and that requires active parental participation results in an increase in parental knowledge and an improvement in certain safety practices.

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