Foodborne pathogens awareness and food safety knowledge of street-vended food consumers: A case of university students in Ghana

Abstract

Food pathogens, such as bacteria, viruses, and parasites are agents present in food or water that can cause foodborne illness. Some of these pathogens have been identified in Ghanaian foods and were responsible for the major foodborne disease outbreaks in Ghana. Thus, the current study assessed the awareness of foodborne pathogens and food safety knowledge of students in Ghana. The study employed non-probability techniques, as well as purposive and convenient techniques, to recruit institutions and students for the study. Out of 803 students, the majority (52.3%) were male, between the ages of 20 and 25 (52.8%), attended Ho Technical University (49.8%), and offered non-science-related courses (45.1%). The majority of the respondents were aware of foodborne pathogens, particularly Staphylococcus aureus (53.4%) and Salmonella typhimurium (53.5%). The mean overall score of foodborne pathogen awareness was 14.36 ± 4.57; the passing rate was 73.6%; tribe, institution, field of study, and level of study all had a significant (p < 0.05) effect on awareness of foodborne pathogens. The mean overall score of food safety knowledge was 12.43 ± 3.27; the passing rate was 77.3%; age, tribe, institution, field of study, and level of study all had a significant (p < 0.05) effect on food safety knowledge. Hence, food safety courses should be extended to all levels of education to increase awareness.