The effect of food microbiology course on the knowledge and practice levels of nutrition and dietetics students studying in different universities in Turkey on food safety and microbiology

Authors : Hasan Fatih Akgöz, Halime Selen, Aylin Seylam Küşümler

Pages : 356-372

Doi:10.25092/baunfbed.1254831

View : 75 | Download : 65

Publication Date : 2024-07-15

Article Type : Research Paper

Abstract :In today’s society, the increase in dining out, the consumption of ready to eat food, transportation opportunities, and the changes in lifestyles have highlighted the importance of food safety and health issues. This study aimed to assess the impact of an undergraduate Food Microbiology course on the knowledge and practices of Nutrition and Dietetics students regarding food safety and microbiology. A total of 291 students of from three Turkish universities received training in food safety, safe food preparation and food microbiology, and their. knowledge levels were measured before and after the education. Results showed that students who received the training on food safety, safe food preparation, and food microbiology demonstrated a significant increase in their knowledge levels (p<0.05). Furthermore, 95.2% of the participants reported that the trainingwas beneficial, contributinh to their knowledge and practices. These findings suggest that food safety education should ve provided to all individuals involved in food processing to prevent food-related health issues.
Keywords : Besin mikrobiyolojisi, besin güvenliği, bilgi düzeyi, üniversite öğrencileri