Food Safety Knowledge and Handling Practice among Medical Students at Zagazig University

Fahmy, Esraa Kamal; Ragab, Hosnia Mohammed; Abd El-Sattar, Eman Mohamed

doi:10.21608/zumj.2024.267040.3151

Food Safety Knowledge and Handling Practice among Medical Students at Zagazig University

Document Type : Original Article

Authors

¹ Family Medicine Department, Faculty of Medicine, Zagazig University

² Professor of public health and community medicine, Faculty of Medicine, Zagazig University

³ Lecturer of Family medicine, Faculty of Medicine, Zagazig University

10.21608/zumj.2024.267040.3151

Abstract

Background: Foodborne diseases are gastrointestinal tract infections caused by the consumption of beverages or foods that are contaminated with pathogenic viruses, bacteria, parasites, or chemical compounds. Medical students are exposed to foodborne infection as they are spending a lot of time outdoors.

Objective: to assess food safety knowledge and practice among medical students as well as the risk variables that may be associated with inadequate food safety knowledge and practice.

Methods: This Cross-sectional study included 345 medical students at faculty of medicine Zagazig University for 3 months duration from September to December 2023. These students were assessed regarding food safety knowledge and practice via a questionnaire. Their sociodemographic characters were analysed to assess the associations between their demographic data and their knowledge and handling practices.

Results: There is insufficient knowledge in 89.6% of studied medical students. Incompetent food safety handling practice level was 77.4% of studied medical students. Increased age, higher practical academic years, higher fathers’ education and social class were significant predictors for higher knowledge score, p < 0.05. Higher socioeconomic class and students’ knowledge score were significant predictors for proper food safety handling practices score, p < 0.05.

Conclusion: we conclude that there is insufficient food safety practice and knowledge among medical students at Zagazig university which illustrate the need to raise awareness among these students about food safety.

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