Abstract
College students are one of the most at-risk population groups for food poisoning, due to risky food safety behaviors. Using the Likert Scale, undergraduate students were asked to participate in a Food Safety Survey which was completed by 499 students ages 18–25. Data was analyzed using SPSS and AMOS statistical software. Four conceptual definitions regarding food safety were defined as: general food safety, bacterial food safety, produce food safety, and politics associated with food safety. Knowledge seems to be an important factor in shaping students attitudes regarding general and bacterial safety. Ethnicity plays a role in how people view the politics of food safety, and the safety of organic foods.
Highlights
It is estimated that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5000 deaths annually in the United States [1]
A study conducted at Ohio State University concluded that undergraduate students engage in behaviors that place them at risk, including risky food handling and food consumption and that college students are at a higher risk for foodborne diseases than the general population [2]
There were nine questions assessing General Food Safety construct, (Food Survey Questions number 12, 13, 17, 18, 22, 24, 25, 26 and 27, see Supplementary—Lifestyle Survey) which was measured on an inverse scale, meaning a high score indicated a negative attitude towards general food safety, we have recoded the answers converting the General Food Safety into a positive construct
Summary
It is estimated that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5000 deaths annually in the United States [1]. College students are one of the most at-risk population groups due to risky food safety behaviors. A study conducted at Ohio State University concluded that undergraduate students engage in behaviors that place them at risk, including risky food handling and food consumption and that college students are at a higher risk for foodborne diseases than the general population [2]. A study conducted at Kansas State University, examined the effect of educational intervention in food safety on college students. Japanese universities concluded that students who had more knowledge of food safety implemented more risk-reduction behaviors, as well as students who completed a basic food class or were working toward a degree in food or nutrition [10]. The goal of this report was to: (i) test general nutritional knowledge among college students; (ii) to examine believes and attitudes toward food safety; and (iii) to report a theoretical model of the relationships between General Food Safety, Bacterial Food Safety, Produce Safety, and the Politics of Food Safety
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