Food safety knowledge and practices among college female students in north of Jordan |
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| Authors: | Tareq M Osaili Bayan A Obeidat Dima O Abu Jamous Hiba A Bawadi |
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| Affiliation: | 1. Dean''s Office, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia;2. Departments of Applied Statistics, Faculty of Economics & Administration, University of Malaya, Kuala Lumpur, Malaysia;3. Occupational Safety & Health Unit, University of Malaya, Kuala Lumpur, Malaysia;4. Departments of Social & Preventive Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia;1. Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan;2. Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, The Hashemite University, Zarqa 13115, Jordan;3. Department of Nutrition, Hospitality, and Retailing, Texas Tech University, Lubbock, TX 79409, USA;1. Faculty of Health Sciences, University of Ljubljana, Ljubljana, Slovenia;2. Chair of Biotechnology, Microbiology and Food Safety, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia;1. Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460 Riyadh 11451, Saudi Arabia;2. Department of Food and Dairy Science and Technology, Faculty of Environmental Agricultural Sciences, Suez Canal University, AlArish, Egypt;1. School of Management, Jilin University, 5988 Renmin Street, Changchun 130022, PR China;2. Chinese Academy of Agricultural Engineering, Beijing 100125, PR China;3. Key Laboratory of Bionic Engineering, Ministry of Education, Jilin University, 5988 Renmin Street, Changchun 130022, PR China |
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| Abstract: | Young adults have inadequate knowledge about measures needed to prevent foodborne illnesses. The objectives of this study were to assess the level of food safety knowledge and to investigate the association between the level of food safety knowledge and the socio-demographic and academic variables among college female students staying at dorms in north of Jordan. Information concerning socio-demographic and academic characteristics and food safety knowledge were collected using self-administered questionnaire. Food safety questions included 5 major scales that covered key food safety concepts. A total of 867 female students participated in the study (mean age = 20.07 ± 1.81 years). The overall passing percentage of food safety knowledge was 33.9%. Students were most knowledgeable about prevention of cross contamination and disinfection procedures and had the most difficulties with items related to cooking responsibilities and with food sources of foodborne pathogens. Chi-square results revealed that students who were seniors and in majors related to health sciences, always prepared foods by themselves, reported that they had excellent or very good food safety knowledge, ate out 3 times or less from restaurants, and previously got food poisoning were more likely to pass food safety knowledge questions (P < 0.05). In conclusion, improving students’ knowledge about food safety is an issue that should be taken in consideration; therefore there is a need for developing food safety educational programs that cover key food safety concepts. The school and university setting would be an effective place to reach and teach the young with food safety concepts. |
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