Food safety knowledge of students at Makerere University residing in surrounding hostels

Abstract

Food safety knowledge is important in guarding against food borne illnesses. The study assessed the level of knowledge about food safety and frequent practices to prevent food contaminations of Makerere University students residing in hostels in Kikoni. A cross section survey was conducted in 11 student hostels in Kikoni slum area, a semi structured questionnaire was used to collect both qualitative and quantitative data regarding food safety knowledge (demographic data, food hygiene practices, and practices to control food borne illnesses). The students were randomly selected and administered with a questionnaire in 11 hostels; Akwata Empola, Baskon, Calibas, Douglas Villas, Frama, God is able, Muhika, Nakiyingi, Nalika, Olympia and Prince. A total of 110 students were interviewed and the collected data were analyzed using Statistical Package for Social Sciences (SPSS) version 20. Generally, the level of food safety knowledge were high overall. The results showed that there was no significant difference (p = 0.17) in the level of knowledge about the practices that prevent food borne illness with respect to age of students. Most of the students were mainly single and in age range of 21-25 years. There was also no signifiant difference (p = 0.186) in the average level of knowledge about food practices of food safety knowledge among the students of different study years. The highest mean score of 8.50 for the level of knowledge about food safety practices was noted among the 4th year students. There was no significant difference (p = 0.922) in level of knowledge about food safety knowledge in categories of marital status. Single marital status respondents had better scores (7.29) for food safety practices. The study suggests that Makerere University students residing in hostels had relatively high level of food safety knowledge. A better informed public supported by effective food safety knowledge is vital for prevention of food contamination hence prevention of food borne illnesses.