Evaluating Food Safety Knowledge: A Multi-institutional Survey among Tanzanian University Students | ||
| Egyptian Journal of Nutrition | ||
| Volume 40, Issue 1, March 2025, Pages 48-61 PDF (479.64 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/enj.2025.350468.1086 | ||
| Author | ||
| Edward Augustine Magwe* | ||
| Department of Pharmaceutical Sciences, Institute of Health and Allied Sciences, Ruaha Catholic University, P.O. Box 774 Iringa, Tanzania. | ||
| Abstract | ||
| ABSTRACT Food safety is a significant global health issue, particularly in Africa, where inadequate regulations and sanitation contribute to foodborne illnesses. Studies show limited food safety knowledge among university students in Tanzania, affecting their health and academic performance. Enhanced surveillance and education are essential for improving food safety measures and public health outcomes. This study evaluated the knowledge of students about food safety in three university communities in Iringa Municipality, Tanzania. A cross-sectional study from June to July 2024 involved 660 university students out of 16,520 calculated by the Yamane formula. Purposeful and simple random sampling methods were used to select study areas and students. Data was collected through questionnaires featuring 20 multiple-choice questions. Analysis was conducted with the Statistical Package for the Social Sciences (SPSS) version 26, focusing on frequencies, descriptive statistics, and significant relationships between variables. This study found that 98.3% of university students were aware of the symptoms of foodborne illnesses, and 95.5% understood the importance of handwashing. However, awareness of the risks associated with raw fish was notably low, with only 38.8% correct responses. Overall, 97% of students demonstrated adequate knowledge, with a mean score of 82.47%. Although both were found with adequate knowledge, slight differences were observed between health-related (84.35%) and non-health-related (80.69%) students, but no significant associations were found with all demographic factors. The study found overall adequate food safety knowledge among students, with health program students performing slightly better. Critical areas, particularly related to raw food hazards, require further attention for improvement. | ||
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