Food safety and hygiene practices among students at the University of Calabar, Nigeria

Abstract

Background: Food safety is a critical public health concern due to the health and economic burden of foodborne diseases. Given the high population of young adults in universities, assessing students’ knowledge, attitudes, and practices is essential to identify gaps and inform targeted interventions to improve food hygiene and reduce risks.

Objectives: This study assessed the knowledge, attitudes, and practices related to food safety and hygiene among undergraduate students at the University of Calabar, Nigeria.

Materials and Methods: A descriptive cross-sectional survey design was adopted, and data were collected from 165 students selected through stratified random sampling. A semi-structured questionnaire was used for data collection; this was analyzed using SPSS version 25.

Results: Among the participants, 73.3% demonstrated good knowledge of food safety, 26.7% had poor knowledge, 60% exhibited positive attitudes, while 40% recorded negative attitudes regarding food safety and hygiene. In terms of practices, 67.9% of respondents reported good food handling and hygiene practices, while 32.1% demonstrated poor practices. Specific behaviors included washing hands before cooking (71.5%), washing fruits and vegetables before use (78.2%), keeping cooking surfaces and utensils clean (85.5%), and always separating raw and cooked foods (75.2%). Despite generally good knowledge and practices, gaps were observed in areas such as reheating leftovers (69.7%) and proper storage of cooked food (72.1%).

Conclusion: The participants generally demonstrated good knowledge, positive attitudes, and moderate food hygiene practices, but gaps remain in specific behaviors. Targeted food safety education, practical training, and improved access to hygiene facilities are needed to reinforce safe practices and reduce the risk of foodborne illnesses.