Knowledge, attitudes, and practices related to food poisoning prevention among Vietnamese medical students: Results of an online survey

Abstract

Food poisoning (FP) has emerged as a global public health concern. Knowledge, attitudes, and practices (KAP) play pivotal roles in mitigating the occurrence of foodborne illnesses. This study aimed to assess the prevalence of KAP in relation to FP prevention and its associated factors among medical students. This cross-sectional study used an online survey platform to select participants through convenience sampling using a structured self-administered questionnaire. Out of 3,126 students, the response rate was approximately 49%. Among the 1,534 participants, 63.0% were females, and the average age was 20.62 ± 1.98. The percentages of participants with good knowledge, good attitudes, and good practices regarding FP prevention were 28.2%, 44.1%, and 68%, respectively. In the multivariate logistic regression analysis, grade level (Year 3 [AOR= 1.98; 95%CI: 1.31-2.99], Year 4 [AOR= 2.30; 95%CI: 1.53-3.46], Year 5 [AOR= 1.52; 95%CI: 1.01-2.30], Year 6 [AOR= 2.59; 95%CI: 1.80-3.72] compared to Year 1), previous participation in courses or subjects related to FP (AOR= 1.66; 95%CI: 1.29-2.14), and hearing about an FP outbreak (AOR= 1.67; 95%CI: 1.24-2.24) were significant factors associated with good knowledge. Females (AOR= 1.28; 95%CI: 1.03-1.59) and participants who had previously participated in courses or subjects associated with FP (AOR= 1.32; 95%CI: 1.04 -1.68) showed significantly good attitudes. Females (AOR= 1.63; 95%CI: 1.29-2.06), participants with no previous history of FP illness (AOR= 0.65; 95%CI: 0.52-0.84), and those with good attitudes (AOR= 3.64; 95%CI: 2.85-4.64) were significantly associated with good practices. This is the first study to provide new insights into the prevalence of KAP towards FP prevention and the contributing factors among Vietnamese medical students. Various health interventions are necessary, primarily focusing on health education targeting key relevant factors.