Risk factors for food poisoning among self-catering university students

ABSTRACT

Limited research has investigated self-catering university students’ food hygiene practices that may increase their vulnerability to food poisoning. This study assessed the practice-related risk factors for food poisoning among 600 self-catering university students. A validated questionnaire was self-administered to collect data about their food hygiene practices in the previous 12 months. Factors associated with the prevalence of food poisoning were determined using logistic regression methods. Analyses showed significant associations of the use of wooden chopping boards and the consumption of unwashed fruits, with the prevalence of food poisoning (p < 0.05). However, the strongest association was for thawing of meat at room temperature (odds ratio for thawing at room temperature versus inside refrigerator, 6.07, 95% CI 3.98–9.25). Findings highlight the need for risk-based food hygiene training to inculcate safe food handling practices among self-catering university students.

KEYWORDS:

• Food hygiene practices
• food poisoning
• risk-based training
• self-catering university students

Acknowledgments

The authors are grateful to the 600 students who shared their valuable food hygiene practices. All the authors participated in the entire research process. All authors read and approved the final article.

Disclosure statement

Authors report no conflict of interest.

Ethical considerations

Formal approval to conduct the study was received in writing from the authors’ university.

Additional information

Funding

This research did not receive any specific grant from agencies in the public, commercial, or not-for-profit sectors.