Scope and Delimitation

The primary goal of this research is to assess the level of awareness of the senior high school students
towards the food contamination.

This survey aims to gather responses from Grade 11 TVL HE and Grade 12 TVL HE students at Pinili
National High School. The researcher intends to involve 50 respondents through random sampling to serve as
data collection in this research.

CONCEPTUAL FRAMEWORK

INPUT PROCESS OUTPUT

 Demographic profile of  Survey  Level of

respondents  Data analysis awareness
 Data of the senior
Age interpretation high school
Sex students
towards the
 Common food safety food
practices among senior contaminati
high school students on

 Awareness on food
safety among senior
high school students

Figure 1. INPUT-PROCESS-OUTPUT (IPO) MODEL

The framework used in this study is IPO model. The model shown above describe the flow and steps on
how this study will be conducted. The Input will introduce the research questions that this study will answer.
The process will be the gathering of data from the respondents and the statistical Analysis of the
data gathered. The last part will be the output where the researcher will be presenting the findings of the study.
The findings of the study will be significant in providing insights into the current awareness of the senior high
school students toward the food contamination, and can be a baseline for future researcher.
THEORETICAL FRAMEWORK
This section reviews international, regional, and local literature. It discusses the literature and relevant
studies that revolve around the topic and variables within the scope of the study. Specifically, if further discuss
the level of awareness of the senior high school toward the food contamination.

Review of Related Literature and Studies

Food contamination is a serious public health issue all over the world, resulting in food-borne diseases
that kill thousands of people each year. The majority of meals are excellent mediums for the growth of many
bacteria. Microorganisms that thrive in foods can alter its appearance, flavor, odor, and other characteristics.
(Kamala & Kumar, 2018)

This issue of Foods focuses on the microbiological, chemical, and physical contamination concerns that
food products face. Food contamination is commonly characterized as ruined or tainted foods that include
germs such as bacteria or parasites or toxic compounds that render them unfit for human consumption. A
biological, chemical, or physical food contaminant can exist, with the former being the most frequent. These
pollutants can enter the food supply chain via numerous routes (farm to fork) and render a food product unfit for
eating. Clostridium botulinum, Bacillus cereus, Campylobacter jejuni, C. Pathogenic Escherichia coli, Listeria
monocytogenes, Salmonella spp., Shigella spp., Pathogenic Staphylococcus aureus, Vibrio cholera, V.
parahaemolyticus, V. vulnificus, and Yersinia enterocolitica are examples of prevalent bacterial dangers.
Chemical food pollutants that can enter the food supply chain include pesticides, heavy metals, and other
foreign chemical agents. The World Health Organization (WHO) has acknowledged food contamination as a
global concern in various documents and reports [1, 2]. It is explicitly stated in a statement: "food
contamination that occurs in one place may affect the health of consumers living on the other side of the
planet"[3]. In reality, the vast majority of people globally will contract a foodborne or waterborne disease at
some point in their lives. As a result, consuming contaminated foods causes illness in millions of people, with
many dying as a result. In this circumstance, "food contamination" becomes a severe issue. (Hussain, 2016)

Food products are high in nutrients that microbes require and can become contaminated. Water, air, dust,
equipment, sewage, insects, rodents, and staff are major sources of contamination. Contamination of raw
materials can also come from soil, sewage, living animals, exterior surfaces, and meat animal internal organs.
Diseased animals are another source of contamination in animal meals, though developments in health care
have practically eradicated this source. Chemical contamination can occur when chemical supplies are
inadvertently mixed with foods. Additional microbiological or chemical contamination can be caused by
ingredients. Contamination can be reduced by practicing good housekeeping and cleanliness, protecting food
during storage, properly disposing of rubbish and litter, and avoiding contact with dangerous substances.
(Mariott, Gravani, et. al, 2018)

Food safety and quality audits are frequently employed in the food sector for a variety of reasons
(evaluation of management systems, certification to specific food safety and quality standards, assessment of
premises and products, confirmation of legal conformity, and so on). The increased consumer interest in food
safety and quality issues, prompted mostly by recent food scandals, has allowed the public and private food
sectors to adopt a variety of food safety and quality standards. These standards have both advantages and
disadvantages, and their effectiveness is dependent on a number of criteria, including auditor competency and
abilities, as well as the standard utilized in each circumstance. (Kotsaunopulos & Arvanitoyannis, 2017)
 Simply the presence of a potentially harmful agent at a detectable level in food is used as the basis for
legislation and/or risk management action in hazard-based approaches. Risk-based approaches take into account
exposure when determining whether there are any unacceptable health risks. (Barlow, et. al, 2015)

The use of hazard-based approaches for foods also precludes comparisons with benefits for nutrition and
food security. This has the potential to bias regulators' and risk managers' overall conclusions, as they may not
have been presented with the benefits of specific foods. The importance of risk-based approaches is becoming
more widely recognized. (Barlow, et. al, 2017)

Although consumers demonstrated knowledge, positive attitudes, and intentions to implement safe
practices, a significantly larger proportion of consumers were observed to engage in frequent malpractices. This
implies that observational data provide the most reliable information about consumers' actual food safety
behavior and should be used in conjunction with riskbased data to design communication strategies. (Redmond
& Griffith, 2003)

Consumer concerns about food safety scandals, combined with the globalization of food production,
have resulted in a global and interconnected food production and distribution system. As a result of these
developments, many public and private standards on food safety and quality have been developed over the last
decade. Globally, standards are proliferating at the moment. One effect is that companies from developing and
emerging economies, in particular, have difficulty meeting these standards. Another significant impact is an
increase in the marginal costs of certification and accreditation, which puts pressure on company profits in
developed countries. The combined effects of these effects necessitate strategies to revalue the certification and
accreditation system's cost/ effectiveness. (Trienekens & Zuurbier, 2008)

Consumers require significantly more education about safe food handling practices in the home. Food
safety and handling practices are of public concern, and action is needed to prevent food-borne illnesses. It was
discovered that television and radio programs are important mediums for sharing food safety knowledge with
consumers. (Ergonul, 2013)

All other conclusions regarding food safety knowledge and practices are presented and discussed. To
reduce foodborne diseases, consumer education should be prioritized. Only concerned consumers can become
active participants in the food safety circle. (Hlebec, 2014)

It is critical for children to understand food-related risks in order to protect their health and the health of
others, especially as their food preparation responsibilities grow in adulthood. (Ovka & Raspor, 2014)

There was a particular lack of understanding regarding the effect of temperature on microorganisms.
Furthermore, self-reported practices indicated risky behaviors for cross-contamination prevention, leftover
preservation, potentially unsafe re-heating of food, and food preparation activities with unprotected wounds on
their hands. These findings show that systematic teaching of basic food safety principles beginning in primary
school is still necessary. (Ovka & Raspor, 2014)

Contamination occurs in food consumed in the home, food service establishments, and business firms,
as well as food sold on the street. The most common food additives are prohibited colors. Contamination of
mycotoxins, metals, and pesticides in daily foods and milk has been found to be highly toxic and carcinogenic,
with food-borne causes accounting for approximately 70% of deaths. (Gahupar, 2014)

The significance of a healthy lifestyle in maintaining population well-being and health, particularly in
terms of balanced nutrition, is well understood. Diet and food choices can have an impact on disease
management, which is especially true for Parkinson's disease. (Benedetti, 2022)

Food pollution is a serious global issue, as the pressure on food production systems increases to meet
rising food demand. As a result, food poisoning caused by ingesting contaminated food contaminated with
either chemical or biological pollutants represents a significant challenge and public safety issue. As new issues
emerge, the magnitude of this threat and its implications for human morbidity and mortality are not fully
understood. (Garfey, 2019)

Food contamination is a serious public health issue all over the world, resulting in food-borne diseases
that kill thousands of people each year. This chapter focuses on food contamination caused by microorganisms,
chemicals, and physiological factors. The majority of foods are excellent media for the growth of various
microorganisms. Microorganisms that grow in foods can alter their appearance, flavor, odor, and other
characteristics. (Kamala & Kumar, 2018)

It will be necessary to investigate the interaction between food and environment, because human activity
influences the raw materials destined for consumption. This awareness can be achieved through an innovative
scientific approach that involves the use of new models in order to overcome the traditional scientific
investigations. (Benedetti, 2022)

Safe food production is critical to meeting consumer demand for nutrient-dense foods. Food production
and distribution is a multistep process from farm to fork, with the potential for food contamination at many
points along the way. Chemical contamination from agriculture and aquaculture, food packaging and
disinfection, and biological contamination with pathogenic organisms pose a serious risk to public health. The
goal of this in-depth review was to outline such issues as well as the consequences of food contamination on
consumer health. (Garfey, 2019)

Operational Definition of Terms

Deliberate - to think about or discuss issues and decisions carefully

Foodborne illness- caused by consuming contaminated foods or beverages.

Nitrosamines chloropropanols- Overcooking of meat products cured with nitrite is known to result in the
production of nitrosamines

Endocrine disruptors- are natural or human-made chemicals that may mimic, block, or interfere with the
body’s hormones, which are part of the endocrine system
Pharmaseuticals -essential for the prevention and treatment of diseases, and protection of public health.

ASSUMPTION OF THE STUDY

1. The level of awareness of the senior high school students toward the food contamination.
2. The answer that will be given by the students-respondent to he question about the level of awareness of
the senior high school toward the food contamination
3. The student-respondents will answer the question honestly and concise

HYPHOTHESIS
1. The level of awareness of the senior high school students toward the food contamination
2. The significant relationship between the level of awareness of the senior high school student toward the
food contamination at Pinili National High School during the first quarter S.Y. 2023-2024 is at a high
level

Methodology

This chapter will present methodology of the study, which will serve as a guide in the conduct of the
research. It will present the different research methods that will be utilized to assess the level awareness of the
senior high school students toward the food contamination. Moreover, it will also provide information about the
research design, the locale of the study, target population, statistical treatments , and research instruments.
Lastly, it will discuss the validity and reliability of the instruments, collection data, and procedures for data
analysis.

RESEARCH DESIGN

This conducted research use quantitative research design to gain a richly detailed understanding to the
awareness of the senior high school students toward the food contamination.

Quantitative research is defined as a systematic investigation of phenomena by gathering quantifiable

data and performing statistical, mathematical or computational techniques. Quantitative collects information
from existing and potential customers using sampling methods and handing out surveys, polls, questionnaires
and etc., the results of which can be depicted in the form of numerical. Quantitative out research is mostly
conducted in the social sciences using the statistical methods used above to collect quantitative data from the
research study.

DATA GATHERING PROCEDURES

The researcher used questionnaires as a collecting tool to gather information and personally handed out
the questionnaires to 50 senior high school students-respondents. Through the distribution of questionnaires, the
researcher was able to study, interpret and analyze the level of awareness of the senior high school toward the
food contamination.
Date Gathering Tools

The researcher implemented the use of questionnaires, a research instrument consisting of a series of questions
for the purpose of gathering information from respondents.

The researcher implemented close-ended surveys ask respondents to answer yes or no and/or multiple
choice questions. The researcher ask questions by presenting a statement and asking the respondent if it’s yes,
no or unsure/Maybe.

Statistical Treatment of Data

The respondents were tallied to collect data as easy as possible using tabular presentation with the formula
given and rank. In analyzing the data gathered, the researchers used a simple percentage and frequency method
using the following formula:

P=f/n x 100

Where:

P is the total percentage

f is the total frequency
n is the total number of respondents
 REFERENCES

Mary Garvey (Nutrire 44, 1-13, 2019) https://scholar.google.com/scholar?

hl=en&as_sdt=0%2C5&q=food+contamination+diseases&oq=food+contamination+dise#d=gs_qabs&t=169997
5427715&u=%23p%3D9ZVac_TzkAcJ

Katepogu Kamala, Venkobarao Pavan Kumar (Microbial Contamination and Food Degradation, 1-19, 2018)
https://scholar.google.com/scholar?
hl=en&as_sdt=0%2C5&q=food+contamination+diseases&oq=food+contamination+dise#d=gs_qabs&t=169997
5595834&u=%23p%3DGcN94Rw3ARcJ

Elisabetta Benedetti (Nutrients 14 (7), 1467, 2022)

https://scholar.google.com/scholar?
hl=en&as_sdt=0%2C5&q=food+contamination+diseases&oq=food+contamination+dise#d=gs_qabs&t=169997
5638347&u=%23p%3DtgIYmcR_ozgJ

Bülent Ergönül (Food control 32 (2), 461-471, 2013)

https://scholar.google.com/scholar?
hl=en&as_sdt=0%2C5&q=food+contamination+awareness&oq=food+contamination+awar#d=gs_qabs&t=169
9975684473&u=%23p%3Dxk4hpvSL4VoJ

Peter Raspor (Food control 19 (8), 737-745, 2008)

https://scholar.google.com/scholar?
hl=en&as_sdt=0%2C5&q=food+contamination+awareness&oq=food+contamination+awar#d=gs_qabs&t=169
9975721069&u=%23p%3D1VQeklRK1FoJ

RT Gahukar (International Journal of Basic and Applied Sciences 3 (1), 47, 2014)
https://scholar.google.com/scholar?
hl=en&as_sdt=0%2C5&q=food+contamination+awareness&oq=food+contamination+awar#d=gs_qabs&t=169
9975774957&u=%23p%3D9yW-Bd22FJwJ

Konstantinos V Kotsanopoulos, Ioannis S Arvanitoyannis (Comprehensive reviews in food science and food
safety 16 (5), 760-775, 2017)
https://scholar.google.com/scholar?
hl=en&as_sdt=0%2C5&q=food+safety+standards+advantages+and+disadvantages&oq=+food+contamination+
disadvantages#d=gs_qabs&t=1699975859010&u=%23p%3DfDnGNEvG5dwJ

Elizabeth C Redmond, Christopher J Griffith

(International Journal of Consumer Studies 27 (1), 17-33, 2003)
https://scholar.google.com/scholar?
hl=en&as_sdt=0%2C5&q=food+safety+standards+advantages+and+disadvantages&oq=+food+contamination+
disadvantages#d=gs_qabs&t=1699975902699&u=%23p%3DhnGe1GYmHsEJ