Knowledge, Attitude and Practice of Food Safety and Hygiene among Undergraduates at the University of Nigeria, Enugu, Nigeria

Abstract

Introduction: Foodborne diseases pose significant global health and economic burdens, particularly in low- and middle-income countries. Despite existing interventions, poor food safety knowledge, attitudes, and practices (KAP) persist, necessitating targeted assessments among high-risk populations such as university students. Objective: This study evaluated KAP towards food safety and hygiene as well as factors contributing to these practices among undergraduates at the University of Nigeria, Enugu Campus (UNEC).  Methods: The study was a descriptive cross-sectional study of 417 undergraduate students across the faculties of Law, Business Management, and Environmental Sciences at the University of Nigeria, Enugu Campus. Data was collected using pre-tested, self-administered, structured questionnaire and a descriptive inferential analysis was done using Statistical package for social sciences (SPSS). Results: A total of 417 undergraduate students filled and submitted the form with a response rate of 100%. The mean age of the respondents was 21.93 ±2.39 SD years. Majority demonstrated good food safety knowledge (97%), positive attitudes (88.2%), and good practices (94.5%). Key gaps identified were consumption of food kept at room temperature for long periods (93.3%) and using the same cutting board for raw meat, poultry, seafood and vegetables (49.9%). Male gender significantly predicted better practice (AOR = 2.98, 95% [CI: 1.256–4.969]). Religion marginally influenced knowledge (p = 0.045), while age, faculty, and accommodation type showed no significant associations.  Conclusion: Despite high levels of knowledge, attitude and good practices, our study identified gaps which highlights the need for institutional and policy-level interventions, including curriculum integration of food safety education and public awareness campaigns.