Food Safety Knowledge among Indonesian Nutrition Students

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Food Safety Knowledge among Indonesian Nutrition Students

Sanitation and food safety are significant. Disease-causing microbes are able to survive in various places in the kitchen and on hands, cooking utensils and cutting boards1. Microbes and parasites may enter food and cause food-borne illness, such as diarrhea and vomiting. Food-borne illness may even cause death1.

The prevalence of diseases transmitted through food, such as hepatitis and diarrhea, is quite high. There is an urgent need to decrease food-borne illness and Food handler’s knowledge of food safety plays an important role in preventing them. Food handlers are at the highest risk for food contamination that may lead to food-borne illness.

Previously it has been reported that food-borne illness was caused by food handlers’ low understanding of food safety during food preparation, processing and storage. Understanding of low understanding of basic food handling, such as appropriate cooking and storage temperature must be known. In Turkey, half of young consumers did not understand that checking the internal temperature of meat is one of the safest ways to ensure that the meat is perfectly cooked2, 3.

Many reports have demonstrated that students around the world are not aware of food safety profiles. Swedish students did not have basic knowledge of food safety until they graduated. This motivated the researchers to study Indonesian students’ knowledge of food safety. Nutrition students should be equipped with adequate food safety knowledge compared to students in other majors. After graduation, food safety knowledge becomes more important in the food service industry. Moreover, these students will contribute to educate the community regarding food safety4.

The purpose of the study was to evaluate the food safety knowledge of all students with nutrition major in Indonesia. According to researchers it will help the AIPGI organization update the nutrition curricula in higher education programs while providing input for periodic training involving students and for students with nutrition major to become more attentive to food safety4.

The respondents possessed a high level of knowledge when answering questions on clean and healthy life behaviors. Behaviors including hand-washing practices are important aspects of food hygiene and sanitation. Many respondents answered hand-washing practice questions correctly due to repetitive information exposure starting from elementary school. This campaign was also distributed widely in posters in public places, such as schools, primary health centers, hospitals and restaurants. Distribution was also achieved through the media, such as TV, the Internet, mass media and the radio.

The majority of the respondents failed to correctly answer questions on food storage principles, safe food consumption principles, food-borne disease principles, handling food at risk of microbes causing food-borne disease and subjects at risk of food-borne disease.

Keywords:

Higher education, nutrition education, food borne disease, students with nutrition major, food safety, safe food consumption principles, food-borne disease principles, food hygiene and sanitation, food safety, awareness.

Asian Journal of Plant Sciences

References:

  1. Hassan, H.F. and H. Dimassi, 2014. Food safety and handling knowledge and practices of Lebanese university students. Food Control, 40: 127-133.
  2. Sanlier, N., 2009. The knowledge and practice of food safety by young and adult consumers. Food Control, 20: 538-542.
  3. Osaili, T.M., B.A. Obeidat, D.O. Abu Jamous and B.A. Bawadi, 2011. Food safety knowledge and practices among college female students in North of Jordan. Food Control, 22: 269-276.
  4. Muhammad, I., Azizah, C.N. and Yunita, S.I., 2018. Evaluating Nutrition Students’ Knowledge of Food Safety in Indonesia: Multi-Strata Comparison Review. J. Nutr., 17: 666-670.

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