EVALUATION OF A HEALTH EDUCATION PROGRAM TO ENHANCE KNOWLEDGE AND PRACTICES RELATED TO FOOD SAFETY AMONG CONSUMERS IN SOME SELECTED GOVERNORATES OF EGYPT IN 2016 | ||||
| Journal of Environmental Science | ||||
| Volume 54, Issue 1, January 2025, Page 254-290 PDF (860.54 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jes.2025.328693.1887 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Eman Moustafa  1; Hussein Mansour 2; Mohamed El Awady* 3; Hala Awadalla 1
| ||||
| 1Faculty of Graduate Studies and Environmental Research, Ain Shams University | ||||
| 2Faculty of Agriculture, Ain Shams University | ||||
| 3Faculty of Medicine, Ain Shams University | ||||
| Abstract | ||||
| Ensuring safe food requires cooperation across multiple sectors, including food business operators, governmental bodies, and consumers. Approximately 25% of reported foodborne outbreaks result from improper food handling within households. Understanding consumer food safety knowledge and behavior is critical for identifying gaps and designing effective educational interventions to prevent foodborne illnesses. This study aimed to evaluate the effect of a health education program designed to improve consumers' food safety knowledge and practices. A one-group pre-test/post-test interventional study design was employed. A total of 438 participants from Cairo, Menia, and Gharbia governorates were selected through convenience sampling. Statistical analysis included independent variables such as age, gender, and education. Data were collected using a structured interview questionnaire, developed based on a comprehensive review of relevant literature and questionnaires used in previous studies. More than half of participants (57.7%) were aged 40 years or younger, most were female (84.9%). Nearly one-third (37.4%) were illiterate, and half (50%) were housewives. Before the intervention, about one-third of participants did not follow proper handwashing procedures before preparing food, or after contact with a sick person. The training program resulted in statistically significant improvements in participants' food safety knowledge, particularly in four key areas: personal hygiene, cross-contamination, time/temperature control, and food purchasing. Properly designed food safety education programs can effectively enhance consumer Food safety knowledge and practices. Public awareness campaigns on food safety principles should be initiated through both non-governmental organizations and governmental bodies responsible for food safety management as well as other communication media (television and social media). | ||||
| Keywords | ||||
| Consumer; Educational Program; Safe Food Handling; Knowledge; Practices | ||||
|
Statistics Article View: 111 PDF Download: 59 |
||||
