Food Hygiene Knowledge and Practice among Undergraduates: A Case Study of Enugu State University of Science and Technology (ESUT) Enugu

1Iweama, Cylia N.; 2Boniface, Mary; 3Ozoemena, Eyuche L.; 4 Ajani, Olajide E.; 5Abugu, Modesta N.

Authors

1Iweama, Cylia N.; 2Boniface, Mary; 3Ozoemena, Eyuche L.; 4 Ajani, Olajide E.; 5Abugu, Modesta N. 1,2,3,5Department of Human Kinetics and Health Education, University of Nigeria, Nsukka 4Department of Physical and Health Education, Federal College of Education (Technical) Bichi, Kano State. Author

Abstract

The study investigated issues relating to food hygiene among undergraduates in Enugu State University of Science and Technology (ESUT). Specifically, it determined: proportion of undergraduates in ESUT who possess knowledge of food hygiene and food hygiene practices adopted by the undergraduates. Two research questions and two null hypotheses guided the study. The study adopted a descriptive cross-sectional survey research design. Population for the study consisted of 44,201 undergraduates in ESUT. The sample was 480 undergraduates drawn using multi-staged sampling procedures. Questionnaire was used for data collection. Frequency, percentages and Chi- square statistics were used for data analysis. Findings reveal that overall, the proportion of undergraduates in ESUT who possess knowledge of food hygiene was high (61.6%). Specifically, a high proportion of undergraduates knew the meaning of food hygiene (74.6%), throwing away food when in doubt is a preventive measure for food poisoning (67.1%), food hygiene practice (66.5%), and risk factors for food poisoning (65.8%). Overall, majority of undergraduates (89.5%) adopted good food hygiene practices such as; buying clean and fresh foods for cooking (92.3%), covering of the hair while cooking (84.2%), not wearing accessories like rings, bracelets when cooking food (78.6%) and washing of fruits and vegetables before eating (75.9%). There was no significant difference in the level of knowledge of food hygiene among undergraduates based on age (X2 = .679, p = .712< .05) and gender (X2 = .004, p = .947< .05). There is a significant difference in the food hygiene practices adopted by undergraduates based on age (X2 = 25.978, p = .000< .05) and gender (X2 = 40.983, p = .000< .05). it was recommended that Health educators, Home Economists, teachers, and other relevant stakeholders should enlighten the undergraduates of ESUT and general public on the importance of adopting good food hygiene practices irrespective of age and gender.