Perception and Practices Regarding Food Safety and Health Profiles of College Students
DOI:
https://doi.org/10.12928/jafost.v1i2.2685Keywords:
food safety, youth, perception, food practices, health profileAbstract
College students are among the educated parts of urban society and might be considered more resistant to food-borne illness due to higher immune function. The objective of this research was to assess the perceptions and practices of food hygiene among college students and determine their health profile. The method was using a structured questionnaire by cross-sectional survey on 222 college students in Central Java. The descriptive analysis used to describe their perception and food hygiene practices. The study found that more than 90% of participants tended to follow recommended food safety practices. More than 80% of college students reported consumption of potentially hazardous foods, while 36% and 26% reported experience of fever and diarrhea, respectivelyThese findings suggest that specific subsets of the student population are more likely to follow recommended food safety practices and are at lower risk of developing foodborne illnesses. This study will perform the next level analysis, which includes the profile of the gut microbiota.
References
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Tiozzo, B., Mari, S., Ruzza, M., Crovato, S., & Ravarotto, L. (2017). Consumers’ perceptions of food risks: A snapshot of the Italian Triveneto area. Appetite, 111, 105–115. https://doi.org/10.1016/j.appet.2016.12.028
Yasemin, A., Huseyin, G., & Isil, S. (2013). University students’ knowledge and practices of food safety. Anthropologist, 16(3), 677–684. https://doi.org/10.1080/09720073.2013.11891393
Al-Shabib, N. A., Mosilhey, S. H., & Husain, F. M. (2016). Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia. Food Control, 59, 212–217. https://doi.org/10.1016/j.foodcont.2015.05.002
Anderson, A. L., Verrill, L. A., & Sahyoun, N. R. (2011). Food safety perceptions and practices of older adults. Public Health Reports, 126(2), 220–227. https://doi.org/10.1177/003335491112600213
Arendt, S., Rajagopal, L., Strohbehn, C., Stokes, N., Meyer, J., & Mandernach, S. (2013). Reporting of Foodborne Illness by U.S. Consumers and Healthcare Professionals. International Journal of Environmental Research and Public Health, 10(8), 3684–3714. https://doi.org/10.3390/ijerph10083684
Byrd-Bredbenner, C., Maurer, J., Wheatley, V., Cottone, E., & Clancy, M. (2007). Observed food safety behaviours of young adults. British Food Journal, 109(7), 519–530. https://doi.org/10.1108/00070700710761518
de Andrade, M. L., Rodrigues, R. R., Antongiovanni, N., & da Cunha, D. T. (2019). Knowledge and risk perceptions of foodborne disease by consumers and food handlers at restaurants with different food safety profiles. Food Research International, 121, 845–853. https://doi.org/10.1016/j.foodres.2019.01.006
George, M., Kiran, P. R., T., S., & Joseph, G. A. (2018). Knowledge and practices regarding food hygiene and health profile of food handlers in eateries in a town in Southern Karnataka. International Journal Of Community Medicine And Public Health, 5(5), 2123. https://doi.org/10.18203/2394-6040.ijcmph20181735
Giritlioglu, I., Batman, O., & Tetik, N. (2011). The knowledge and practice of food safety and hygiene of cookery students in Turkey. Food Control, 22(6), 838–842. https://doi.org/10.1016/j.foodcont.2010.09.016
Green, E. J., & Knechtges, P. L. (2015). Food safety knowledge and practices of young adults. Journal of Environmental Health, 77(10), 18–24.
Haileselassie, M., Taddele, H., Adhana, K., & Kalayou, S. (2013). Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia. Asian Pacific Journal of Tropical Biomedicine, 3(5), 407–412. https://doi.org/10.1016/S2221-1691(13)60085-4
Hee Kim, S. (2019). A Study on the Relationship between Food Hygiene Cognition, Food Hygiene Attitude and Personal Hygiene Control of High School Students based on A Structural Equation Model. The Korea Academia-Industrial Cooperation Society, 20(5), 427–435. https://doi.org/10.5762/KAIS.2019.20.5.427
Iwu, A. C., Uwakwe, K. A., Duru, C. B., Diwe, K. C., Chineke, H. N., Merenu, I. A., Ohale, I. (2017). Knowledge, Attitude and Practices of Food Hygiene among Food Vendors in Owerri, Imo State, Nigeria. Occupational Diseases and Environmental Medicine, 5, 11–25. https://doi.org/10.4236/odem.2017.51002
Low, W. Y., Jani, R., Halim, H. A., Alias, A. A., & Moy, F. M. (2016a). Determinants of food hygiene knowledge among youths: A cross-sectional online study. Food Control, 59, 88–93. https://doi.org/10.1016/j.foodcont.2015.04.032
Nesbitt, A., Thomas, M. K., Marshall, B., Snedeker, K., Meleta, K., Watson, B., & Bienefeld, M. (2014, April 1). Baseline for consumer food safety knowledge and behaviour in Canada. Food Control, Vol. 38, pp. 157–173. https://doi.org/10.1016/j.foodcont.2013.10.010
Rimal, A., Fletcher, S. M., McWatters, K. H., Misra, S. K., & Deodhar, S. (2001). Perception of food safety and changes in food consumption habits: a consumer analysis. Journal of Consumer Studies and Home Economics, 25(1), 43–52. https://doi.org/10.1046/j.1470-6431.2001.00162.x
Rossi, M. de S. C., Stedefeldt, E., da Cunha, D. T., & de Rosso, V. V. (2017). Food safety knowledge, optimistic bias and risk perception among food handlers in institutional food services. Food Control, 73, 681–688. https://doi.org/10.1016/j.foodcont.2016.09.016
Sun, J., Liu, C., Bo, Y., Shi, J., Wang, P., Zhang, J., … Lu, Q. (2015). Evaluation of a food safety education on knowledge, attitude and practice among 1300 college students of Henan province, China. In atlantis-press.com. Retrieved from https://www.atlantis-press.com/proceedings/mse-15/25851366
Thomai, L., Marios, G., Kristina, P., Control, M. A.-F., & 2012, undefined. (n.d.). Elenilossifidou. Food safety knowledge and food-handling practices of Greek university students: A questionnaire-based survey.
Tiozzo, B., Mari, S., Ruzza, M., Crovato, S., & Ravarotto, L. (2017). Consumers’ perceptions of food risks: A snapshot of the Italian Triveneto area. Appetite, 111, 105–115. https://doi.org/10.1016/j.appet.2016.12.028
Yasemin, A., Huseyin, G., & Isil, S. (2013). University students’ knowledge and practices of food safety. Anthropologist, 16(3), 677–684. https://doi.org/10.1080/09720073.2013.11891393
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2021-03-04
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