Determination of knowledge attitudes and behaviors of university students on food safety

This study was conducted in order to determine the food safety related knowledge, attitude and behaviour of 200 randomly selected students (58 % male, 42 % female) at Kahramanmaraş Sütçü İmam University, who are at the age range of 19-24. All participant students were informed about the study and in addition they were enlighten and have taken confirmation with '' Volunteers Information Form''. Eight percent of students indicate that they are very concerned and 51 % indicate that they are concerned about food safety; whereas 4,5 % of students indicate that they are not concerned about food safety at all. Although the difference was not statistically significant, it was found that male students were more interested in food safety than female students and found that they consumed the food more reliable (p>0.05). Twenty-one and a half percent of students think that residues of agricultural chemicals and 18,5 % think that microorganisms are the factor which damages food safety and are the most harmful factor for health. Thirty percent of students think that food additives are harmful, whereas 49 % think otherwise. According to 56,8 % of students, food dyes are the most harmful food additive to health. Students find fish and seafood (51 %) totally safe; whereas 53 % students find meat products not safe. It has been observed that students have negative behaviours which may disturb food safety during purchasing and preparing food. The knowledge sources which the students trust most on food safety are medical doctors (32 %), scientists (31,5) and dieticians (21,5 %). The students think that the major responsible body to enforce food safety is the government (68,5 %), which is followed by food manufacturers (24,5 %). As a result, students knowledge of food safety was found to be insufficient and had negative attitude towards it. Food safety should be given due importance, the government should effectively and extensively enforce food safety, producers and food manufacturers should supply and consumers should demand safe food; which requires education and awareness building.