A CROSS-SECTIONAL

STUDY ON FOOD SAFETY

KNOWLEDGE AMONG

ADULT CONSUMERS

Lehrasip Alia, Alina Shahida, Khunsha Shakeela, Hira Raoa, Sumayya Saleema
aDepartment of Food Science and Human Nutrition, University of Veterinary and Animal Sciences,
54000, Lahore, Pakistan

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Key Points • Objectives
• Study Design
• Questionnaire
• Data Collection
• Statistical Analysis
• Results
• Comparison
• Study outcome
• Budget
• Hurdles
• Meet the Team
• Comments
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Objectives

1. To evaluate the knowledge of food safety among

consumers who handled food at home
2. To assess the relationship between the consumers
sociodemographic profiles and the level of their food safety
knowledge.
3. To examine the factors that influence food safety
knowledge:
• Per sonal Hygiene
• Symptoms of FBD
• High Risk Food and Food Contamination
• Temperature Control .

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Study
Design Cross-Sectional Study

Sample Size
N=650

Questio n n a ir e
- Intervie w Based

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Statistical Data
Analysis Collection

1. T-test (Independent 1. Lahore Zoo

Sample)
2 . A N O VA ( O n e - Wa y )
3. LOGISTIC REGRESSION
4. Frequencies
2 . J i n n a h Pa r k
3 . U VA S
4 . C i t y B u s Te r m i n a l
5 . M o d e l To w n Pa r k
6. Café and Malls
7. Schools

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 Questionnaire
Socio- Food Safety
Demography Knowledge

1. Name 1. Meal Prep Frequency at Home

2. Age 2 . Pe r s o n a l H y g i e n e
3. Gender 3. Symptom s of FBD
4. Education 4. High Risk Food
5 . Fa c u l t y 5. Food Contamination
6. Employment Status 6 . Te m p e r a t u r e C o n t r o l
7 . C h i l d r e n i n Fa m i l y

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 Respondents gave correct
answers about hygiene

68%
78%

Consumers have correct

knowledge about FBD

People know
60%

about correct Consumers know about

cross contamination and

Storage 62%
high risk foods

Temperature
Consumers know about
temperature control

50%

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 C
O
N
It is important to T
wash hands before R
99.2%
preparing meals: A
D
It is not important I
C
to use anti- T
bacterial soap to I
12.1%
wash hands: O
N
S 8
Analysis showed better percentages and
significant differences with the level of
knowledge in:
1. Gender ( female) * 68.1%
2. Age (20-29 year) * 67.2%
3. Faculty (medical) * 60.7%
4. Education level ( tertiary School) * 64.8%
5. Food prep. Frequency (everyday) 63.8%
6. Number of children ( 0 and 3 kids) 68.3% -63.5%

* P value < 0.05 9

 COMPARISON BETWEEN STUDIES
Reference Article Report

Sample Size Sample Size

Total Sample Size: 800 Total Sample Size: 650
Involved in Study: 623 Involved in Study: 527

Language Language
Malay English

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Study was conducted in: Study was conducted in:
Sibu, Malaysia Lahore, Pakistan

References References
99 30

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 % Food Safety Knowledge % Food Safety Knowledge

• Food Hygiene: 88.9% • Food Hygiene: 78.02%

• FBD Symptoms: 97.8% • FBD Symptoms: 59.82%
• High risk foods and Cross • High risk foods and Cross
contamination: 94.2% contamination: 62.6%
• Temperature Control: 37.9% • Temperature Control: 49.96%

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 Significant Differences Significant Differences

Gender ( female) Gender ( female)

Age (30-39 year) Age (20-29 year)
Faculty (medical)

Education level ( tertiary School) Education level ( tertiary School)

Food prep. Frequency (everyday) Food prep. Frequency (everyday)
Number of children ( 3 kids) Number of children ( 0 and 3 kids)

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 Reference Article

Tertiary school graduates

Strongest predictor:
Report
Females

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Study Outcomes
Institutions can use this information
to guide the public regarding food
safety knowledge. They could utilize
this information for any sort of
investigation and developing
preventive measures for Food Borne
Diseases.

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 TOTAL BUDGET: RS 11,585/-

FOOD QUESTIONNAIRES CONVENIENCE

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Limitations • Covered mostly university students of
• age 20-29 years
• No follow-up
• Self reported answers were questionable

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HURDLES

• Questionnaires kay jahaz

• Friday is a home day!
• Lehrasips’ morning job
• Lack of pencils and ballpoints

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Meet t h e Team:

& Supervisor 19
Comments
UF ALLAH questionnaire nhi
Krause ki book lag re hai!!!
-Amna Butt

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THANK YOU.