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Food Safety and Food Hygiene Knowledge of Hungarian University Students

Author

Listed:
  • Viola Keczeli

    (Doctoral School of Health Sciences, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary)

  • Melinda Kóró

    (Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary)

  • Vivien Tóth

    (Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary
    Doctoral School of Biology and Sport Biology, Faculty of Sciences, University of Pécs, 7624 Pécs, Hungary)

  • Tímea Csákvári

    (Department of Health Economics and Health Care Management, Institute of Health Insurance, Faculty of Health Sciences, University of Pécs, 8900 Zalaegerszeg, Hungary)

  • Boglárka Bernadett Tisza

    (Doctoral School of Health Sciences, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary
    Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary)

  • Patricia Szántóri

    (Doctoral School of Health Sciences, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary
    Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary)

  • Ágnes Czeglédiné Asztalos

    (Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary)

  • Zsófia Verzár

    (Doctoral School of Health Sciences, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary)

  • Andrea Gubicskóné Kisbenedek

    (Doctoral School of Health Sciences, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary
    Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pécs, 7621 Pécs, Hungary)

Abstract

(1) Background: Foodborne diseases continue to affect millions of people around the world today, posing a huge challenge to public health. Our aim was to focus on the food safety knowledge and food hygiene knowledge of students at the University of Pécs, Hungary. (2) Methods: A quantitative, online, cross-sectional study was conducted between 15 February 2024 and 10 May 2024. Non-probability, convenience sampling was used. The target group consisted of first- and second-year BSc level degree students of the Faculty of Health Sciences at the University of Pécs (N = 214). The questions of the self-designed questionnaire include sociodemographic data, questions focusing on food safety knowledge, and questions to assess food hygiene knowledge. Statistical analysis was performed using descriptive and mathematical statistical analysis ( p < 0.05). (3) Results: Participants were aware of foods that pose a food safety risk and were familiar with both the pathogens in food and the groups at risk of food contamination. In terms of knowledge, a higher proportion of second-year students answered correctly ( p = 0.021; r = 0.657). A significant relationship was found between hygiene habits and age ( p = 0.035) and place of residence, with most of the students living in dormitories not paying attention to food hygiene (r = 0.094; p = 0.046). (4) Conclusions: The level of knowledge of the students was not always satisfactory, so further research and education on this topic is essential to promote safe food consumption.

Suggested Citation

  • Viola Keczeli & Melinda Kóró & Vivien Tóth & Tímea Csákvári & Boglárka Bernadett Tisza & Patricia Szántóri & Ágnes Czeglédiné Asztalos & Zsófia Verzár & Andrea Gubicskóné Kisbenedek, 2024. "Food Safety and Food Hygiene Knowledge of Hungarian University Students," IJERPH, MDPI, vol. 21(11), pages 1-8, October.
    • Handle: RePEc:gam:jijerp:v:21:y:2024:i:11:p:1410-:d:1506255
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    References listed on IDEAS

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    1. Nerino Allocati & Michele Masulli & Mikhail F. Alexeyev & Carmine Di Ilio, 2013. "Escherichia coli in Europe: An Overview," IJERPH, MDPI, vol. 10(12), pages 1-20, November.
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