Serrem Kevin, Illés Csaba Bálint, Serrem Charlotte, Atubukha Bridget, Dunay Anna
Szent Istvan Campus Hungarian University of Agriculture and Life Sciences Gödöllő Hungary.
Department of Consumer Sciences School of Agriculture and Biotechnology University of Eldoret Eldoret Kenya.
Food Sci Nutr. 2021 Jun 14;9(8):4287-4297. doi: 10.1002/fsn3.2399. eCollection 2021 Aug.
Inadequate catering facilities in Kenyan public universities compel students to handle and prepare their own food, in environments not designated for food preparation such as rooms in hostels. This study investigated the level of food safety and sanitation knowledge, attitude, and practice, among students in an effort to prevent food-borne diseases. A cross-sectional study was conducted among 535 students from two public universities in Kenya. Data were obtained through a piloted, structured questionnaire in line with Food and Agriculture Organization (FAO) guidelines, administered to students from seven different departments. Eighty percent of the students had adequate levels of food safety and hygiene knowledge, while 70% had a positive attitude toward food safety and sanitation. An average of 74% engaged in inadequate food safety and hygiene practices, with majority citing lack of equipment as a major contributor. ANOVA results revealed significant correlation between the gender and knowledge and practice of food safety and sanitation ( = 30.328, = 0.000) and ( = 18.177, = 0.000), respectively. Binary logistic regression showed that knowledge (β = 3.677, < .000) fostered the practice of food safety and sanitation more in comparison with attitude (β = 2.244, < .000). Kenyan universities should consider introducing food safety courses that emphasize Food Safety Management System (FSMS) and Hazard Analysis Critical Control Point (HACCP) practices and procedures especially to non-science-based courses, in addition to providing students with proper cooking and food handling facilities.
肯尼亚公立大学的餐饮设施不足，迫使学生在非指定的食品制备环境中，如宿舍房间里，自行处理和准备食物。本研究调查了学生的食品安全与卫生知识水平、态度和实践情况，以预防食源性疾病。对肯尼亚两所公立大学的535名学生进行了一项横断面研究。数据通过一份根据联合国粮食及农业组织（粮农组织）指南编制并经过预试验的结构化问卷收集，该问卷发放给了来自七个不同系的学生。80%的学生具备足够的食品安全和卫生知识，70%的学生对食品安全和卫生持积极态度。平均74%的学生存在食品安全和卫生实践不足的情况，大多数人认为缺乏设备是主要原因。方差分析结果显示，性别与食品安全和卫生知识及实践之间分别存在显著相关性（F = 30.328，P = 0.000）和（F = 18.177，P = 0.000）。二元逻辑回归表明，与态度相比（β = 2.244，P <.000），知识（β = 3.677，P <.000）对食品安全和卫生实践的促进作用更大。肯尼亚的大学除了为学生提供适当的烹饪和食品处理设施外，还应考虑开设强调食品安全管理体系（FSMS）和危害分析与关键控制点（HACCP）实践及程序的食品安全课程，特别是针对非理科课程。
