Knowledge, attitude, and food safety practices among university students in Kilimanjaro region, northern Tanzania

Abstract Food safety is a public health concern worldwide due to an increased morbidity and mortality risk associated with the outbreak of food-borne diseases. We aimed to assess knowledge, attitude, and food safety practices (KAP) among university students in northern Tanzania. We conducted a cross-sectional study among 407 university students in Kilimanjaro region, northern Tanzania. Participants completed an online, self-administered questionnaire. Data was analyzed using SPSS version 25 and summarized using descriptive statistics. The Chi-squared test compared the proportion of KAP by participant characteristics and the multiple logistic regression model used to determine the associated factors. Participants had a mean age (standard deviation) of 23.2 (2.6) years, 51.4% were males, and 83% were <25 years. The overall proportion of good knowledge, attitude, and food safety practices were 82.6%, 78.4%, 31.9%, respectively. Higher odds of knowledge and attitude on food safety were students from KCMUCo (OR= 2.36;95% CI; 1.33-4.17) and (OR=4.80; 95% CI; 2.67-8.63).Also higher odds of food safety practice were students with good knowledge (OR =1.80;95% CI; 1.03-3.13) .Good food safety knowledge but not attitudes was associated with good food safety practices. This shows the need to introduce practical food safety within college environments to help students improve food hygiene and safety practices.