Knowledge, attitude, and food safety practices among university students in Kilimanjaro region, northern Tanzania
Masiku, Geni theresia T. ; Mwijage, Kelvin F. ; Ryoba, Nyakorema L. ; Ngulinzila, Noel J. ; Mgimba, Neema T. ; Njambilo, Maria M. ; Shirima, Laura J. ; Mboya, Innocent B. LU
and Mavura, Rehema A.
(2024)
In Discover Public Health
21(1).
- Abstract
Food safety is a public health concern worldwide due to an increased morbidity and mortality risk associated with the outbreak of food-borne diseases. This study aimed to assess knowledge, attitude, and food safety practices (KAP) among university students in northern Tanzania. This is interesting because it allows data to be collected for creating awareness on safety, sanitation, and quality of food available within and outside the university environments.We conducted a cross-sectional study among 407 university students in Kilimanjaro region and all authors participated equally. Participants completed an online, self-administered questionnaire. Data was analyzed using SPSS version 25 and summarized using descriptive statistics. The... (More)
Food safety is a public health concern worldwide due to an increased morbidity and mortality risk associated with the outbreak of food-borne diseases. This study aimed to assess knowledge, attitude, and food safety practices (KAP) among university students in northern Tanzania. This is interesting because it allows data to be collected for creating awareness on safety, sanitation, and quality of food available within and outside the university environments.We conducted a cross-sectional study among 407 university students in Kilimanjaro region and all authors participated equally. Participants completed an online, self-administered questionnaire. Data was analyzed using SPSS version 25 and summarized using descriptive statistics. The Chi-squared test compared the proportion of KAP by participant characteristics and the multiple logistic regression model used to determine the associated factors. Participants had a mean age (standard deviation) of 23.2 (2.6) years, 51.4% were males, and 83% were < 25 years. The overall proportion of good knowledge, attitude, and food safety practices were 82.6, 78.4, and 31.9%, respectively. Higher odds of knowledge and attitude on food safety were students from KCMUCo (OR = 2.36; 95% CI 1.33–4.17) and (OR = 4.80; 95% CI 2.67–8.63). Also higher odds of food safety practice were students with good knowledge (OR = 1.80; 95% CI 1.03–3.13).Good food safety knowledge but not attitudes was associated with good food safety practices. This shows the need to introduce practical food safety within college environments to help students improve food hygiene and safety practices.
(Less)
- author
- Masiku, Geni theresia T.
; Mwijage, Kelvin F.
; Ryoba, Nyakorema L.
; Ngulinzila, Noel J.
; Mgimba, Neema T.
; Njambilo, Maria M.
; Shirima, Laura J.
; Mboya, Innocent B.
LU
and Mavura, Rehema A.
- organization
- publishing date
- 2024-12
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Attitude, Food safety, Foodborne diseases, Knowledge, Practices
- in
- Discover Public Health
- volume
- 21
- issue
- 1
- article number
- 136
- publisher
- BioMed Central (BMC)
- external identifiers
-
- scopus:105001543350
- DOI
- 10.1186/s12982-024-00252-4
- language
- English
- LU publication?
- yes
- id
- 96e81a62-fe33-4631-9d47-2b2a65456410
- date added to LUP
- 2025-09-15 14:09:32
- date last changed
- 2025-09-15 14:09:32
@article{96e81a62-fe33-4631-9d47-2b2a65456410,
abstract = {{<p>Food safety is a public health concern worldwide due to an increased morbidity and mortality risk associated with the outbreak of food-borne diseases. This study aimed to assess knowledge, attitude, and food safety practices (KAP) among university students in northern Tanzania. This is interesting because it allows data to be collected for creating awareness on safety, sanitation, and quality of food available within and outside the university environments.We conducted a cross-sectional study among 407 university students in Kilimanjaro region and all authors participated equally. Participants completed an online, self-administered questionnaire. Data was analyzed using SPSS version 25 and summarized using descriptive statistics. The Chi-squared test compared the proportion of KAP by participant characteristics and the multiple logistic regression model used to determine the associated factors. Participants had a mean age (standard deviation) of 23.2 (2.6) years, 51.4% were males, and 83% were < 25 years. The overall proportion of good knowledge, attitude, and food safety practices were 82.6, 78.4, and 31.9%, respectively. Higher odds of knowledge and attitude on food safety were students from KCMUCo (OR = 2.36; 95% CI 1.33–4.17) and (OR = 4.80; 95% CI 2.67–8.63). Also higher odds of food safety practice were students with good knowledge (OR = 1.80; 95% CI 1.03–3.13).Good food safety knowledge but not attitudes was associated with good food safety practices. This shows the need to introduce practical food safety within college environments to help students improve food hygiene and safety practices.</p>}},
author = {{Masiku, Geni theresia T. and Mwijage, Kelvin F. and Ryoba, Nyakorema L. and Ngulinzila, Noel J. and Mgimba, Neema T. and Njambilo, Maria M. and Shirima, Laura J. and Mboya, Innocent B. and Mavura, Rehema A.}},
keywords = {{Attitude; Food safety; Foodborne diseases; Knowledge; Practices}},
language = {{eng}},
number = {{1}},
publisher = {{BioMed Central (BMC)}},
series = {{Discover Public Health}},
title = {{Knowledge, attitude, and food safety practices among university students in Kilimanjaro region, northern Tanzania}},
url = {{http://dx.doi.org/10.1186/s12982-024-00252-4}},
doi = {{10.1186/s12982-024-00252-4}},
volume = {{21}},
year = {{2024}},
}