Food Safety Knowledge, Attitudes and Practices Among University Students in Rajasthan, India: A Cross‐Sectional Study
Abstract
ABSTRACT Background Foodborne diseases remain a major public health concern worldwide and are frequently associated with unsafe food‐handling practices and inadequate hygiene. University students often prepare or consume food independently and may lack sufficient awareness of hygienic food‐handling practices. Objectives To assess food safety knowledge, attitudes and practices among university students in Rajasthan, India and to identify factors associated with hygienic food‐handling behaviour. Methods A cross‐sectional study was conducted among 412 university students in Rajasthan, India, using a non‐probability convenience sampling approach through an online questionnaire. Data were collected using a structured, self‐administered questionnaire comprising items on sociodemographic characteristics, food safety knowledge, attitudes and practices. Knowledge was assessed using 12 statements with true, false and do not know response options. Attitudes and practices were evaluated using a five‐point scale. Descriptive statistics were used to summarise the data collected. Logistic regression analysis was performed to identify the predictors of good food safety practices. Results The mean knowledge score was 8.21 ± 2.13 out of 12. Good knowledge was observed in 39.8% of the participants, whereas 51.5% demonstrated a positive attitude towards food safety. However, only 34.5% of the respondents reported good food safety practices. Knowledge scores were positively correlated with practice scores (ρ = 0.41, p < 0.001), and attitude scores were positively correlated with practice scores (ρ = 0.36, p < 0.001). Higher knowledge scores (adjusted odds ratio [AOR]: 1.38; 95% confidence interval [CI]: 1.22–1.56; p < 0.001) and previous food safety training (AOR: 1.74; 95% CI: 1.18–2.56; p = 0.004) were significant predictors of good food safety practice. Conclusion University students demonstrated moderate food safety knowledge and generally positive attitudes; however, hygienic food‐handling practices were less consistently followed. Strengthening food safety education and awareness programmes among university students may improve food safety behaviours and help reduce the risk of foodborne diseases.