Survey on attitude and knowledge of food safety and sanitation among soldiers of Arak Malek- Ashtar Garrison
Subject Areas :
Food Science and Technology
G.H Jahed
1
,
حافظ Golestani Far
2
,
مهدی Vesoghi
3
,
باقر Pahlavanzade
4
,
عبدالله Dargahi
5
1 - -Food Hygiene PhD, Associate Professor, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
2 - Msc Environmental Health Engineering, HSE Exploration Directorate NIOC, Tehran, Iran
3 - Ph.D student of Environmental Health Engineering, Ahvaz University of Medical Sciences, Ahvaz, Iran
4 - Biostatistics graduate student, Tehran University of Medical Sciences.
5 - Msc Environmental Health Engineering, Department of Environmental Health, Parsabad branch, Islamic Azad University, Parsabad, Iran
Received: 2012-05-06
Accepted : 2012-11-28
Published : 2012-08-22
Keywords:
knowledge,
Attitude,
Soldiers,
Food safety and sanitation,
Abstract :
Food safety knowledge is considered as an important precautionary principle for foodborne illnesses as well as protecting environment from contamination.The purpose of this study was to investigate the knowledge and attitudes of soldiers of food safety and sanitation. A cross-sectional-analytical study was performed on 191 of Arak Malek-Ashtar garrison soldiers and the survey questionnaire contained personal information about food safety knowledge and attitude. According to the results, 57% of the soldiers had a good knowledge, 18% an average and 25% had a low degree of knowledge about food safety and sanitation. Although all soldiers had good attitude towards food safety, a statistically significant correlation (p<0.01) was observed between the knowledge of soldiers with medical education and the other soldiers. Results did not reveal significant difference between various age categories in terms of knowledge. Since, some of the soldiers had low degree of knowledge, it is essential to include food safety courses during military training.
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Anne, B. and Kathleen, J. (1999). Knowledge, attitude, and behaviors of college students regarding the nutrition labeling Education Act food labels. Journal of the American dietetic Association, 99: 445-449.
Beuchat, L. (1998). Surface decontamination of fruit and vegetables eaten raw: A review. Food Safety Issues. WHO/FSF/FOS/98.2. WHO, Geneva, 42.
Dabbagh moghadam, A. (2004). Food Hygiene. DibagaranTehran, Iran, pp. 25-30.
Eves, A. and Kipps, M. (1995). Food hygiene and HACCP. Oxford: Butterworth-Heinemann, pp. 202-245.
Food Safety and Inspection Service (FSIS). (2000). Focus group study on food safety messages and delivery mechanisms. PR/HACCP Rule Evaluation Report. US Department of Agriculture: 5-6.
Jahed, GH., Golestanifar, H. and Ghodsi, R. (2012). Knowledge and attitudes of Tehran University of Medical Sciences in relation with health and food safety. Journal of Research and Health Gonabad, 2(1): 74-82 [In Farsi].
karimi, M. and Mazlomi, M. (2003). Knowledge and practice of health education on hygiene and food preparation and distribution center operators in Yazd city. Journal of Toloo-e-Behdasht, 1:16-21[In Farsi].
Klontz, K., Timbo, B., Fein, S. and Levy, A. (1995). Prevalence of selected food consumption and preparation behaviours in the United States. Food Protection, 58: 1405-1411.
Labib, S. and Talal, A. (2010). Knowledge and attitudes towards food safety among Canadian dairy producers. Preventive Veterinary Medicine, 9: 65-76.
Lynch, M., Painte, J., Woodruff, R. and Braden, C. (2006). Surveillance for foodborne-disease outbreakes United States1998-2002, MMWR Surveill Summ, 55: 1-42.
Mead, P.S., Slutsker, L., Dietz, V., McCaig, L.F., Bresee, J.S., Shapiro, C., Griffin, P.M. and Tauxe, R.V. (1999). Food-related illness and death in the United States. Emerging Infectious Diseases, 5: 607–625.
National Assessment Institute (NAI). (1998). Handbook for safe food service management. New Jersey, USA: Prentice Hall, pp. 198-235.
Notermans, S., Gallhof, G., Zweitering, M. and Mead, G. (1995). Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products. Food Microbiology, 12: 93-98.
Patil, S.R., Morales, R., Cates, S.h., Anderson, D. and Kendall, D (2004). An application of meta-analysis in food safety consumer research to evaluate consumer behaviours and practices. Journal of Food Protection, 67(11): 2587-2595.
Raab, C. and Woodburn, M. (1997). Changing risk perceptions and food handling practices of Oregon household food preparers. Journal of Consumer Studies & Home Economics, 21: 117-130.
Sharifirad, GH. and Hidarnia, A. (2001). Effect of health education in the decrease of intestinal parasitic infection in Ilam using Perry model, Journal of Shaeed Sdoughi University of Medical Sciences Yazd, 9(4): 75-80 [In Farsi].
Snelling, A., Kerr, K. and Heritage, J. (1991). The survival of Listeria monocytogenes on fingertips and factors affecting elimination of the organism by hand washing and disinfection. Journal of Food Protection, 54: 343-348.
Sockett, P. (1995). The epidemiology and costs of diseases of public health significance in relation to meat and meat products. Journal of Food Safety, 15: 91-112.
Surujlal, M. and Badrie, M. (2004). Household consumer food safety in Trinidad, West Indies. Journal of Food Safety, 3: 8-14.
Tavakoli, H.R., Zinali, M. and Mehrabi Tavana, A. (2009). Scrutiny of Food-Borne Botulism Intoxication in Iran during 2003-2007 with the Food Hygiene View Point. Hakim Research Journal, 11(4): 38- 46[In Farsi].
World Health Organization (WHO). (2006). Food safety and foodborne illnesses. Fact Sheet No. 237: Available from: http://www.who.int/mediacentre/factsheets/ fs237/en/index.html> Accessed 8.11.06.
World Health Organization (WHO). (2007). Food safety and food-borne illness. Available from: http:// www.who.int/mediacentre/factsheets/fs237/en/>: Fact sheet No.
Zare, H. and Shojaie zadeh, D. (2001). Evaluation of education efficacy on proper nutrition knowledge and iron deficiency anemia in Mehriz city. MSc Thesis. Tehran University of Medical Sciences, pp. 143-170[In Farsi].
