Journal of Infection and Public Health 10 (2017) 778–782

Contents lists available at ScienceDirect

Journal of Infection and Public Health

journal homepage: http://www.elsevier.com/locate/jiph

Food safety knowledge and hygiene practices among veterinary

medicine students at Trakia University, Bulgaria
Deyan Stratev a,∗ , Olumide A. Odeyemi b,∗ , Alexander Pavlov a , Ralica Kyuchukova a ,
Foad Fatehi c , Florence A. Bamidele d
a
Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, 6000 Stara Zagora,
Bulgaria
b
Ecology and Biodiversity Centre, Institute for Marine and Antarctic Studies, University of Tasmania, Launceston, Australia
c
Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
d
Department of Biological Sciences, School of Applied Science, Yaba College of Technology, Lagos, Nigeria

a r t i c l e i n f o a b s t r a c t

Article history: The results from the first survey on food safety knowledge, attitudes and hygiene practices (KAP) among
Received 8 June 2016 veterinary medicine students in Bulgaria are reported in this study. It was designed and conducted from
Received in revised form September to December 2015 using structured questionnaires on food safety knowledge, attitudes and
22 November 2016
practices. Data were collected from 100 undergraduate veterinary medicine students from the Trakia
Accepted 5 December 2016
University, Bulgaria. It was observed that the age and the gender did not affect food safety knowledge,
attitudes and practices. There was no significant difference (p > 0.05) on food safety knowledge and prac-
Keywords:
tices among students based on the years of study. A high level of food safety knowledge was observed
Food safety
Awareness
among the participants (85.06%), however, the practice of food safety was above average (65.28%) while
Foodborne infections attitude toward food safety was high (70%). Although there was a significant awareness of food safety
Hygiene knowledge among respondents, there is a need for improvement on food safety practices, interventions
Consumers on food safety and foodborne diseases.
© 2017 The Authors. Published by Elsevier Limited. This is an open access article under the CC
BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Introduction in developing nations and policy makers. Food safety awareness

and education should be emphasized and encouraged among cit-
Global occurrence of foodborne illnesses is of public health izens. This is because most foodborne disease outbreaks occur at
importance as both developed and developing countries are home, restaurants, and/or at social functions. Due to the contin-
affected. In a recent report conducted by the World Health Organi- uous increase and the emergence and re-emergence of foodborne
zation (WHO), it was revealed that 1 in 10 people fall ill globally diseases, the WHO created the Foodborne Disease Burden Epidemi-
due to foodborne diseases while more than 91 million people ology Reference Group (FERG) in 2006 to investigate the global
are affected in developing countries despite various research and burden of foodborne diseases. Various studies were carried by this
intervention measures toward food safety [1]. Similarly, 2.2 mil- group since then including various consultations on how to mit-
lion children die of diarrhea annually in developing countries [2]. igate these diseases affecting developed and developing nations
Occurrence of foodborne diseases however, is more prevalent in alike.
developing countries due to poor hygiene, lack of potable drinking Food handlers and consumers are important factors in food-
water, contaminated inappropriate food storage facilities and lack borne disease outbreaks due to mishandling of food during
of food safety education [3]. According to European Food Safety preparation, processing or storage [5]. Similarly, meta analytical
Authority, more than 5000 foodborne outbreaks have affected over study by Patil et al. [6] it was stated that knowledge, attitude, and
69 000 people [4]. The burden of foodborne diseases is global and practice of food safety among food handlers contribute to food poi-
therefore requires global efforts in terms of collaboration, funding, soning. Food handlers are individuals such as students, workers,
awareness, and commitment from various governments especially parents who prepare and/or serve prepared food. Understanding
the perception of food handlers is of significant importance in food
safety education. There are many factors influencing the occurrence
of foodborne diseases in developing countries which when prop-
∗ Corresponding authors.
erly addressed, can lead to reduced incidence of these diseases.
E-mail addresses: [email protected] (D. Stratev),
Firstly, homes in developing countries serve as key contributors
[email protected] (O.A. Odeyemi).

http://dx.doi.org/10.1016/j.jiph.2016.12.001
1876-0341/© 2017 The Authors. Published by Elsevier Limited. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-
nd/4.0/).
 D. Stratev et al. / Journal of Infection and Public Health 10 (2017) 778–782 779

to foodborne disease outbreaks due to contamination of raw food Table 1

Demographic information of respondents.
with prepared food, lack of food safety awareness, poor personal
hygiene, improper food handling, and preparation at home. Food Demographic variables n %
intended for consumption can be contaminated in various ways. Age
Contamination can occur from the farm, during transportation to 21–25 years old 85 94.4
consumers, and even through the consumers themselves. When 26–30 years old 5 5.6
food gets to the house of consumers, factors such as storing raw Gender
food together with prepared food in the refrigerator could cause Male 40 44.4
contamination. Use of unwashed cutting boards could also lead to Female 50 55.6
cross contamination. Consumers and food handlers are encouraged Marital status
to maintain good personal hygiene in order to prevent spread of Single 74 82.2
foodborne diseases. For example, proper hand wash after visiting a Married 2 2.2
Engaged 13 14.4
toilet is a key to prevention of introduction of microorganisms into
Divorced 1 1.1
food.
Veterinary medicine plays a significant role in food safety. Year of study
<1 year 10 11.1
Among the several courses taught to students in veterinary 1–2 years 13 14.4
medicine at Trakia University is food safety. This course has been 3–5 years 66 73.3
taught for several years. However, no previous study has been car- 6 years 1 1.1
ried out to evaluate food safety knowledge, attitudes and practices
among these students. This survey therefore aimed to evaluate the
knowledge, attitude and practices of students studying veterinary were within the age range of 21–25 years while 5.6% were between
medicine and the effects of age, gender and education level on food 26–30 years of age as shown in Table 1. However, no significant
safety knowledge. difference in food safety knowledge was observed between the
age groups. Gender status revealed that 55.6% of the respondents
were female vs 44.4% male similarly to other studies of Hassan and
Materials and methods
Dimassi [7] and Takeda et al. [10] that studied food safety knowl-
edge among university students in Lebanon and Japan. Similarly,
Research design
Ovca et al. [11] and Lazou et al. [12] observed 49.1% and 67.1%
responses from female students. Osaili et al. [13] stated that females
The study was designed and conducted from September to
as future mothers play significant role in prevention of foodborne
December 2015 using structured questionnaires on food safety
diseases. In our study, gender did not influence food safety knowl-
knowledge, attitudes and practices. This study involved 100 stu-
edge unlike the study of Hassan and Dimassi [7] demonstrating that
dents currently enrolled in veterinary medicine education at the
both males and females had equal food safety knowledge. While
Trakia University, Bulgaria. Surveyed students had not taken the
82.2% of respondents were single, 14.4% were engaged, 2.2% – mar-
course of food safety.
ried and 1.1% – divorced. Educationally, 73.3% of the respondents
had education for 3–5 years, 14.4% 1–2 years, 11.1% less than 1 year
Questionnaire design and data collection and 1.1% 6 years.

The questionnaire used in this study comprised 64 items devel-

Food safety knowledge
oped based on previous methods [5,7–9]. Questionnaires were sent
to the consented participants via a Google document link. Each
As shown in Table 2, 94.4% of the respondents were aware of
questionnaire was made up of four sections. Section 1: Demo-
food poisoning. More than 50% of the respondents never expe-
graphic section to collect information about age, gender, marital
rienced food poisoning because of knowing how to prevent it.
status and years of study. Section 2 was on food safety knowledge
Similarly, 81.1% of respondents always used gloves while handling
of participants and comprised 20 questions. Section 3 examined 20
food to reduce risk of food contamination. Almost all respondents
questions on food safety attitudes among participants while sec-
believed that food poisoning can have significant health and eco-
tion 4 assessed food safety hygiene practices with 20 questions.
nomic effects on the society. A very large proportion (95.6%) of the
The questionnaire took approximately 20 min to complete.
respondents admitted that children, pregnant women and older
individuals are more at risk of food poisoning because they have
Statistical analysis weak immune systems compared to healthy individuals. In this
survey, the majority of the respondents agreed that hand washing
Collected data were analyzed using Social Package for Social Sci- before cooking reduces the risk of food contamination while almost
entist (SPSS) version 21. Incomplete responses were not included three quarters of the respondents believed that washing of hands
for statistical analysis. Analysis carried out include descriptive after handling raw food prevents foodborne disease. Over 95% of
statistics and analysis of variance (ANOVA) at 95% confidence level. the respondents agreed that diarrhea can be transmitted through
Independent t-test was used to show relationship between age, contaminated food. The majority of the respondents affirmed that
gender and food safety knowledge while ANOVA was used to find microorganisms can be found on the surface of human skin, nose
out impact of education on food safety knowledge. and mouth of healthy handler while 91.1% agreed that personal
hygiene can prevent food contamination and that contaminated
Results and discussion water can be a vehicle for foodborne disease transmission. More
than three quarters (75.6%) of the students supposed that storing
Demographic responses raw and cooked food together can cause contamination of food.
Of all respondents, 96.7% responded that food handlers having
Only 90 out of all 100 students that consented to this study have diarrhea, flu and sore throat can pose risk of food contamination.
correctly filled the questionnaire (90% response rate). The results However, 45.6% of the respondents disagreed that leftover food
of demographic variables showed that 94.4% of the respondents that smells good is still safe to eat. Among the respondents, 86.7%
780 D. Stratev et al. / Journal of Infection and Public Health 10 (2017) 778–782

Table 2
Food safety knowledge among respondents.

No. Food safety knowledge Yes No I cannot I do not

remember know

n % n % n % n %

B1 Aware of food poisoning 85 94.4 1 1.1 2 2.2 2 2.2

B2 Experienced food poisoning 31 34.4 56 62.2 3 3.3
B3 Aware of how to prevent food poisoning 86 95.6 1 1.1 1 1.1 2 2.2
B4 Use of gloves while handling food reduces the risk of food contamination 73 81.1 13 14.4 3 3.3 1 1.1
B5 Food poisoning can have health and economic effects on the society 88 97.8 1 1.1 NR NR 1 1.1
B6 Children, pregnant women and older individuals are more at risk of food poisoning 86 95.6 1 1.1 NR NR 3 3.3
B7 Hand washing before cooking reduces the risk of food contamination 88 97.8 1 1.1 1 1.1 NR NR
B8 Washing of hands after handling raw food prevents foodborne disease 67 74.4 16 17.8 4 4.4 3 3.3
B9 Diarrhoea can be transmitted through contaminated food 87 96.7 1 1.1 NR NR 2 2.2
B10 Microorganisms can be found on the surface of human skin, nose and mouth of healthy handlers 88 97.8 1 1.1 NR NR 1 1.1
B11 Personal hygiene can prevent food contamination 82 91.1 6 6.7 1 1.1 1 1.1
B12 Contaminated water can be a vehicle for foodborne disease transmission 82 91.1 4 4.4 NR NR 4 4.4
B13 Storing raw and cooked food together can cause contamination of food 68 75.6 6 6.7 4 4.4 12 13.3
B14 Food handler having diarrhea, flu and sore throat can pose risk of food contamination 87 96.7 NR NR 1 1.1 2 2.2
B15 Leftover food smelling good is still safe to eat 29 32.2 41 45.6 13 14.4 7 7.8
B16 Dishing, serving and tasting food with unprotected hands can cross contaminate food 78 86.7 9 10.0 1 1.1 2 2.2
B17 Unkempt and dirty nails can easily spread bacteria 89 98.9 1 1.1 NR NR NR NR
B18 Uncovered abrasion or cuts on fingers and hands can cause cross contamination of food 81 90.0 1 1.1 3 3.3 5 5.6
B19 Foodborne illness can be acquired from consumption of contaminated food 85 94.4 3 3.3 NR NR 2 2.2
B20 Inadequate cooking of raw food like meat, chicken and vegetable can cause outbreak of foodborne illness 71 78.9 12 13.3 3 3.3 4 4.4

NR = no response.

agreed that dishing, serving and tasting food with unprotected frequently cover their cut with bandage and use gloves (97.8%)
hands can cross contaminate food. Almost all respondents came to and frequently keep food unrefrigerated for more than 2 h (96.7%).
the understanding that unkempt and dirty nails can easily spread Those that of the respondents frequently protect raw food from
bacteria. In this study, 90% of the students stated that uncovered insects and rodents were 87.8% and about 66.7% of the respondents
abrasion or cuts on fingers and hands can cause cross contamina- frequently protect cooked from insects and rodents.
tion of food. Additionally, 94.4% agreed that foodborne illness can
be acquired from consumption of contaminated food and 78.9%
of them affirmed that inadequate cooking of raw food like meat, Food safety attitude
chicken and vegetable can cause outbreak of foodborne illness. The
high level of food safety knowledge observed among participants In Table 4, the results of this survey showed that 90% of respon-
was similar to results of Ferk et al. [14] who established food safety dents usually wash hands after going to toilet to prevent cross
knowledge of university students but unlike the results of the study contamination. For 95% of the respondents, food safety knowledge
of Hassan and Dimassi [7]. is important, and 91.1% agreed that consumption of expired food
can cause foodborne illness. More than three quarters of the stu-
Food safety practices dents (77.8%) claimed that defrosted food should not be frozen
again while the proportion of these believing that it is not safe
Among the respondents, as shown in Table 3, more than 90% fre- to store raw and cooked food together was 63.3%. Cooking cut-
quently wash their hands before and after cooking. Approximately lery should be properly sanitized to prevent cross contamination
48.9% of the respondents declared that they sometimes consume according to 96.7% of the respondents. The same percentage of
food kept at room temperature for long. Those that responded use respondents claimed that food and personal hygiene training is
frequently their hand to cover their mouth while coughing and important to them. Almost all (92.2%) students claimed that clean
sneezing were 92.2% of the studied cohort, and 44.4% announced hand towels should be used to wipe hands after washing and that
that they—frequently taste and dish out food with unprotected it is important to read food label before purchase (93.3%). Accord-
hands. before eating 90% of the respondents frequently wash fruits ing to 42.2% of the respondents the best place to store raw meat or
and vegetables. The share of those who frequently read labels with chicken in the refrigerator is on the bottom shelf. Less than half of
the use by and/or expiry date of packaged food before purchasing the study cohort (37.8%) affirmed that reheating food could cause
was 72.2% while 48.9% of the respondents frequent read condition cross contamination. The majority however (87.8%) agreed that
of use and storage of packaged food. Half of the students never proper cooking of food could prevent contamination. Eggs should
wash eggs before cooking or frying them. 91.1% of the respondents be properly washed before cooking or frying for 45.6% of the respon-
frequently wash and rinse cutting boards, knives and plates used dents while 87.8% say that frequent hand washing help to prevent
for raw meat before using them for other food. Almost three quar- foodborne disease. More than three quarters of the respondents
ters of the respondents (73.3%) frequently defrost food outside the say that chopping different meat on the same cutting board should
refrigerator. 47.8% of the respondents never wear accessories like be avoided. 95.6% of the respondents believed that bacteria mul-
rings, bracelets when cooking food. More than half (51.1%) never tiply easily at room temperature. More than half of the students
use an apron when cooking. The greater part (54.4%) of the respon- (63.3%) agreed that food poisoning is more common in developing
dents frequently store raw chicken or meat separately from food. than in developed countries. The majority of the respondents did
The majority of surveyed students (87.8%) frequently wash dishes not agree that food preparation area must be cleaned before and
with detergent and water or in a dishwasher after preparing food after preparing food, that towel used in the toilet can be used in the
and before new usage. Almost all respondents frequently wash kitchen (82.2%) and that towel used to clean food contact surfaces
their hands before handling raw food (93.3%). The respondents could be sometimes used to clean hands (81.1%).
 D. Stratev et al. / Journal of Infection and Public Health 10 (2017) 778–782 781

Table 3
Food safety practices among respondents.

No. Food safety practices Never Sometimes Frequently

n % n % n %

C1 Do you wash your hands before and after cooking 2 2.2 3 3.3 85 94.4
C2 Do you consume food kept at room temperature for long 31 34.4 44 48.9 15 16.7
C3 Do you use your hand to cover your mouth while coughing or sneezing 2 2.2 5 5.6 83 92.2
C4 Do you taste and dish out food with unprotected hands? 14 15.6 36 40.0 40 44.4
C5 Do you wash fruits and vegetables before eating NR NR 9 10.0 81 90.0
C6 Do you read labels with the use by and/or expiry date of packaged food before purchasing 3 3.3 22 24.4 65 72.2
C7 Do you read conditions of use and storage of packaged food 2 2.2 44 48.9 44 48.9
C8 Do you wash eggs before cooking or frying them 45 50.0 25 27.8 20 22.2
C9 Do you wash and rinse cutting boards, knives and plates used for raw meat before using them for other food NR NR 8 8.9 82 91.1
C10 Do you defrose frozen food outside the refrigerator 3 3.3 21 23.3 66 73.3
C11 Do you wear accessories like rings, bracelets when cooking food? 43 47.8 22 24.4 25 27.8
C12 Do you use an apron when cooking 46 51.1 34 37.8 10 11.1
C13 Do you store raw chicken or meat separately from food 10 11.1 31 34.4 49 54.4
C14 Do you wash dishes with detergent and water or in a dishwasher preparing food 3 3.3 8 8.9 79 87.8
C15 Do you wash your hands before handling raw food 1 1.1 5 5.6 84 93.3
C16 Do you wash dishes with detergent and water or in a dishwasher after preparing food and before new usage 10 11.1 47 52.2 33 36.7
C17 Do you cover your cut with bandage and use gloves NR NR 2 2.2 88 97.8
C18 Do you keep food unrefrigerated for more than 2 h? NR NR 3 3.3 87 96.7
C19 Do you protect raw food from insects and rodents 2 2.2 9 10.0 79 87.8
C20 Do you protect cooked food from insects and rodents 6 6.7 24 26.7 60 66.7

NR = no response.

Table 4
Food safety attitudes among respondents.

No. Food safety attitudes Correct Wrong I cannot I do not

remember know

n % n % n % n %

D1 Washing hands after going to toilet prevents cross contamination 81 90.0 2 2.2 1 1.1 6 6.7
D2 Knowledge about food safety is important to you 86 95.6 1 1.1 1 1.1 2 2.2
D3 Consumption of expired food can cause foodborne illness 82 91.1 5 5.6 NR NR 3 3.3
D4 Defrosted food should not be frozen again 70 77.8 10 11.1 7 7.8 3 3.3
D5 It is not safe to store raw and cooked food together 57 63.3 17 18.9 4 4.4 12 13.3
D6 Cooking cutlery should be properly sanitized to prevent cross contamination 87 96.7 NR NR 1 1.1 2 2.2
D7 Food and personal hygiene training is important to you. 87 96.7 1 1.1 NR NR 2 2.2
D8 Clean hand towels should be used to wipe hands after washing 83 92.2 6 6.7 NR NR 1 1.1
D9 The best place to store raw meat or chicken in the refrigerator is on the bottom shelf 38 42.2 13 14.4 9 10.0 30 33.3
D10 It is important to read food label before purchase 84 93.3 2 2.2 2 2.2 2 2.2
D11 Reheating food could cause cross contamination 34 37.8 25 27.8 9 10.0 22 24.4
D12 Proper cooking of food could prevent contamination 79 87.8 5 5.6 NR NR 5 5.6
D13 Eggs should be properly washed before cooking or frying 41 45.6 33 36.7 5 5.6 11 12.2
D14 Frequent hand washing help to prevent foodborne diseases 79 87.8 8 8.9 1 1.1 2 2.2
D15 Chopping different meat on the same cutting board should be avoided 68 75.6 9 10.0 3 3.3 10 11.1
D16 Bacteria multiply easily at room temperature 86 95.6 1 1.1 2 2.2 1 1.1
D17 Food poisoning is more common in developing countries than developed countries 57 63.3 14 15.6 8 8.9 11 12.2
D18 Food preparation area must be cleaned before and after preparing food 16 17.8 74 82.2 NR NR NR NR
D19 Towel used in the toilet can be used in the kitchen 16 17.8 74 82.2 NR NR NR NR
D20 Towel used to clean food contact surfaces should be used to clean hands 15 16.7 73 81.1 1 1.1 1 1.1

NR = no respons.

Effect of age on food safety knowledge among respondents Effect of gender on food safety knowledge

The results of the independent t-test showed no significant rela- The findings demonstrated lack of significant association
tionship between age and food safety knowledge (df = 88, t = 0.831, between gender and food safety knowledge (df = 87.80, t = 1.66,
p > 0.05), Table 5. food safety knowledge mean score among respon- p > 0.05), Table 5. The mean score of food safety knowledge among
dents between 21–25 years of age was 75.45 ± 4.84 while the males was 76.25 ± 4.03 versus 74.62 ± 5.30 for females. There was
mean of food safety knowledge score among those in the age no significant relationship between food safety practices and gen-
range 26–30 years was 73.60 ± 4.51. The findings also revealed der (df = 88, t = −1.11, p > 0.05) of males (50.10 ± 4.56) and females
that age did not influence responses on food safety practices (50.96 ± 2.70). The findings disclosed there is no statistically signifi-
(df = 88, t = −1.281, p > 0.05). The mean score of food safety practices cant relationship between food safety attitudes and gender (t = 0.79,
among respondents aged between 21–25 years was 50.46 ± 3.66 df = 88, p > 0.05). Food safety attitudes mean scores among male and
vs 52.60 ± 2.97 for those aged between 26–30 years. The statis- female were 71.85 ± 8.80 and 70.64 ± 5.57, respectively.
tical test showed no significant association between food safety
attitudes and age (df = 88, t = −0.712, p > 0.05). Mean food safety
attitude score among respondents aged between 21–25 years Effect of years of education on food safety knowledge
was 71.05 ± 7.32 while for those aged between 26–30 years was
73.40 ± 2.97. The results of one-way ANOVA show there is no signifi-
cant association between food safety knowledge and education
782 D. Stratev et al. / Journal of Infection and Public Health 10 (2017) 778–782

Table 5
Effect of age, gender and years of education on food safety knowledge.

Age Gender Years of education

Mean score SD Mean score SD Mean score SD

21–25 years old 75.45 4.84 Male 76.25 4.03 <1 year 75.70 5.17
Food safety knowledge
26–30 years old 73.60 4.51 Female 74.62 1–2 year 75.69 4.17
5.30
3–5 year 75.22 4.95
21–25 years old 50.46 3.66 Male 50.10 4.56 <1 year 50.90 4.51
Food safety practices
26–30 years old 52.60 2.97 Female 50.96 1–2 year 51.54 2.60
2.70
3–5 year 50.34 3.70
21–25 years old 71.05 7.32 Male 71.85 8.80 <1 year 71.90 4.31
Food safety attitudes
26–30 years old 73.40 2.97 Female 70.64 1–2 year 73.15 3.16
5.57
3–5 year 70.69 7.99

(df = 0.054, p > 0.05), Table 5. The mean score of food safety prac- Acknowledgment
tice among respondents who had education for less than 1 year
was 50.90 ± 2.60, followed by the 1–2 year group (51.54 ± 2.60) and We like to acknowledge all the participants who consented to
3–5 year group (50.34 ± 3.70). The findings proved no significant this study.
association between education and food safety practices (df = 0.754,
p > 0.05). Food safety practices mean score among respondents References
who had education less than 1 year was 50.90 ± 4.51, 1–2 year
−51.54 ± 2.60 and 3–5 year −50.34 ± 3.70. According to the results, [1] WHO. WHO estimates of the global burden of foodborne diseases: food-
borne disease burden epidemiology reference group 2007-2015. WHO Library
food safety attitudes and education were not strongly correlated Cataloguing-in-Publication Data; 2015. p. 1–252.
(df = 0.725, p > 0.05). [2] WHO. Foodborne disease outbreaks: guidelines for nvestigation and control;
2008.
[3] Sanlier N. The knowledge and practice of food safety by young and adult con-
Conclusion sumers. Food Control 2009;20:538–42.
[4] EFSA. The European Union summary report on trends and sources of zoonoses,
Although this study is limited with respect to the number of zoonotic agents and food-borne outbreaksin 2011. Scientific report of EFSA and
ECDC; 2013.
respondents, it gives an insight and direction of further studies [5] Sani NA, Siow ON. Knowledge, attitudes and practices of food handlers on food
on food safety awareness and practice. It showed that the years safety in food service operations at the Universiti Kebangsaan Malaysia. Food
of study had a direct influence on food safety knowledge among Control 2014;37:210–7.
[6] Patil SR, Cates S, Morales R. Consumer food safety knowledge, practices,
participants. However, despite the high level of awareness of food
and demographic differences: findings from a meta-analysis. J Food Prot
safety that of the practice was low. Age and gender had no effect 2005;68:1884–94.
on awareness of food safety. Therefore, there is need for practical [7] Hassan HF, Dimassi H. Food safety and handling knowledge and practices of
food safety education among the participants. Similarly, there is Lebanese university students. Food Control 2014;40:127–33.
[8] Farahat MF, El-Shafie MM, Waly MI. Food safety knowledge and practices
need to extend this study to other students in Bulgarian universi- among Saudi women. Food Control 2015;47:427–35.
ties. Moreover, implementable policies on food safety in Bulgaria [9] Liu S, Liu Z, Zhang H, Lu L, Liang J, Huang Q. Knowledge, attitude and practices
is recommended. of food safety amongst food handlers in the coastal resort of Guangdong, China.
Food Control 2015;47:457–61.
[10] Takeda S, Akamatsu R, Horiguchi I, Marui E. Relationship among food-safety
Funding knowledge, beliefs, and risk-reduction behavior in university students in Japan.
J Nutr Educ Behav 2011;43:449–54.
[11] Ovca A, Jevšnik M, Raspor P. Food safety awareness, knowledge and practices
No funding sources. among students in Slovenia. Food Control 2014;42:144–51.
[12] Lazou T, Georgiadis M, Pentieva K, McKevitt A, Iossifidou E. Food safety
Competing interests knowledge and food-handling practices of Greek university students: a
questionnaire-based survey. Food Control 2012;28:400–11.
[13] Osaili TM, Obeidat BA, Abu Jamous DO, Bawadi HA. Food safety knowledge
None declared. and practices among college female students in north of Jordan. Food Control
2011;22:269–76.
[14] Ferk CC, Calder BL, Camire ME. Assessing the Food Safety Knowledge of Uni-
Ethical approval versity of Maine Students. J Food Sci Educ 2016;15:14–22.

Not required