Globally there have been negative opinions and anxiety over food due to accidents concerning food additives‚ heavy metals‚ pesticide residues‚ endocrine disruptors‚ harmful ingredients and addition of foreign materials and debates over safety ...
Globally there have been negative opinions and anxiety over food due to accidents concerning food additives‚ heavy metals‚ pesticide residues‚ endocrine disruptors‚ harmful ingredients and addition of foreign materials and debates over safety of irradiated foods and genetically modified foods. This study examined awareness‚ knowledge and behavior regarding food hygiene and safety of university students. It was conducted among 276 university students from Qingdao University and Liaocheng University in Shandong Province of China‚ and it aimed to improve safe dietary practices based on this investigation and to get basic information to develope educational materials for food safety.
The results obtained by this research are as follows:
1. The students were generally interested in food hygiene and safety‚ recording 3.95 points on average‚ while displaying interest in what was written on the packages. They cared about expiration date the most when buying bread‚ milk and dairy products‚ and were most concerned about food additives and labeling for hygiene and safety when buying beverages‚ cookies‚ fish products and meat products.
2. As for awareness regarding the food hygiene and safety system in China‚ the students were familiar with the ISO quality management system (2.84 points)‚ and QS food safety market system (2.57 points) more than other food hygiene and safety systems.
3. Forty point five percent of the students did not think that foods made and distributed in China were safe. Among the factors contributing to their distrust‚ most of the students replied that they did not trust the safety "Because of distrust for hygiene of the food process" (39.0%)‚ followed by "Because of distrust for food distribution" (26.0%), "Because of excess and illegal use of food additives on food process" (17.0%)‚ "Because of distrust for food ingredients" (11.0%)‚ and "Because of migration of hazardous materials from food package to foods" (7.0%). The majority of students replied that the most worried about the safety of meat products (18.8%)‚ and it was followed by milk and dairy products (11.6%)‚ meat (11.2%)‚ salted vegetables (9.8%), seafood (9.8%)‚ and edible oils (9.4%). The students answered for the level of awareness toward food hygiene and safety that foodborne disease (1.59 points) threatened food safety the most, followed by heavy metal contamination (1.66 points)‚ endocrine disruptors (1.94 points)‚ pesticide residues (1.95 points)‚ food additives (2.01 points)‚ food irradiation (2.19 points)‚ addition of foreign materials (2.35 points)‚ harmful ingredients (2.37 points)‚ and genetically modified foods (2.57 points).
4. The percentage of correct answers for food hygiene and safety knowledge was 52.9%. In addition, the percentage of correct answers for "food buying and handling" knowledge was 51.2%‚ "food archiving and storage" knowledge was 67.2%‚ "foodborne illness and food contamination" knowledge was 51.7%‚ and "correct answers of food show" knowledge was 41.5%.
5. The students had difficulty in acquiring information related to food hygiene and safety‚ recording the score of 2.96 points. They acquired most information from electronic media including TV and radio (3.30 points)‚ and acquired the least from blog, mini-homepage‚ or Kin-search on the Internet (3.23 points). The students marked 4.00 points for needing information on food hygiene and safety. Most of the students wanted to participate in food hygiene and safety education‚ recording 3.77 points. Additionally, 73.2% of the students did not have an educational experience of food hygiene and safety.
6. The average score for dietary behavior about food hygiene and safety was 3.33 points. In addition, the average score concerning "food buying and handling" dietary behavior was 3.07 points‚ "food intussusception" dietary behavior was 3.30 points, "food archiving" dietary behavior was 3.51 points‚ and "food show validation" dietary behavior was 3.43 points.
7. When they found hazardous or foreign substances in food‚ the most frequent reaction was "paying attention to the next purchase" (61.6%)‚ followed by "notifying others" (60.5%)‚ "thinking nothing of it and never buying the products again" (30.1%)‚ "posting the incident on the Internet" (24.3%)‚ "ing to food-related government organizations or calling 315 number" (21.4%)‚ "ing to customer center of the manufacturing company" (14.1%)‚ and "have never found hazardous or foreign substances in food" (7.6%).
8. There was a positive correlation between knowledge and behavior; the students with more knowledge scored higher points in behavior. There was a positive correlation between awareness and behavior as well; the students with more awareness scored higher points in behavior.
These results indicate that in China the food manufacturers must ensure sanitary food production‚ in order to resolve the concerns of food hygiene and safety in the future. In addition, education concerning food hygiene and safety should be provided for the university students. Finally, the national government agencies should have more attention to the management of food safety.
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