Food safety and handling knowledge and practices of Lebanese university students

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dc.contributor.author Hassan, Hussein F.
dc.contributor.author Dimassi, Hani
dc.date.accessioned 2017-01-19T12:16:12Z
dc.date.available 2017-01-19T12:16:12Z
dc.date.copyright 2014 en_US
dc.date.issued 2017-01-19
dc.identifier.issn 0956-7135 en_US
dc.identifier.uri http://hdl.handle.net/10725/5029
dc.description.abstract The aim of this study was to assess the level of food safety handling knowledge and practices among 1172 Lebanese university students (mean age 20.0 ± 1.6 SD) and to explore the association between their knowledge/practices and the socio-demographic and academic characteristics. Participants were undergraduate students enrolled in the Lebanese American University from different majors and years of study, from different areas of residence, living alone or with others, and having working or non-working mothers. They completed a questionnaire of 16 food handling practices and 14 food safety knowledge questions related to preparation, cross-contamination, storage and hygiene. On average, the students scored 53.6 ± 15.8% and 44.7 ± 14.3% on the knowledge and practices parts, respectively. Female students scored higher on both practices and knowledge questions than male students; however, the difference was significant (p < 0.001) for the practices part only. Health-related majors scored significantly (p ≤ 0.001) better on both practices and knowledge questions. Senior students scored highest on the knowledge questions, followed by juniors, sophomores and finally freshmen and the difference was borderline significant (p = 0.07). The area of residence had a significant (p = 0.006) effect on the food safety practices questions. Students living with parents scored higher in both knowledge and practices parts than those living alone or with roommates; howkver, the difference was significant (p = 0.009) in the knowledge part only. Students who cook all the time showed a significant (p = 0.001) lower difference in terms of their food safety knowledge compared to those who cook less frequently. Food handling practices and food safety knowledge scores were significantly (p < 0.001) related with a weak to moderate correlation coefficient (R = 0.231). Our results confirm the need for ongoing educational initiatives to improve the relatively low food awareness among the Lebanese young adults group. en_US
dc.language.iso en en_US
dc.title Food safety and handling knowledge and practices of Lebanese university students en_US
dc.type Article en_US
dc.description.version Published en_US
dc.author.school SOP en_US
dc.author.school SAS
dc.author.idnumber 201200056 en_US
dc.author.idnumber 200603781
dc.author.department Pharmaceutical Sciences en_US
dc.description.embargo N/A en_US
dc.relation.journal Food Control en_US
dc.journal.volume 40 en_US
dc.article.pages 127-133 en_US
dc.keywords Food safety en_US
dc.keywords Knowledge en_US
dc.keywords Practices en_US
dc.keywords University students en_US
dc.keywords Lebanon en_US
dc.keywords Questionnaire en_US
dc.identifier.doi http://dx.doi.org/10.1016/j.foodcont.2013.11.040 en_US
dc.identifier.ctation Hassan, H. F., & Dimassi, H. (2014). Food safety and handling knowledge and practices of Lebanese university students. Food Control, 40, 127-133. en_US
dc.author.email hussein.hassan@lau.edu.lb en_US
dc.author.email hani.dimassi@lau.edu.lb
dc.identifier.tou http://libraries.lau.edu.lb/research/laur/terms-of-use/articles.php en_US
dc.identifier.url http://www.sciencedirect.com/science/article/pii/S0956713513006221 en_US
dc.author.affiliation Lebanese American University en_US

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