Food safety knowledge, hygiene practices, and eating attitudes of academics and university students during the coronavirus (COVID-19) pandemic in Turkey

Abstract

The purpose of this study is to assess the effect of the coronavirus (COVID-19) pandemic on food safety knowledge, hygiene practices, and eating attitudes of academics and university students in Turkey. A cross-sectional survey invitation was emailed to the participants from various academic ranks and departments at chosen universities from different region of country. Academics were requested to forward the invitation email to enrolled students to their classes. Responds were accepted in the period of 45 days in April and May 2020 during this pandemic. The relationships between socio-demographic factors (gender, marital status, parental status, faculty/student status, academic rank, and age) and food safety knowledge, hygiene practices, and eating attitudes of respondents were determined. Academics (n = 240) and university students (n = 479) responded to food safety knowledge statements with similar percentages during the coronavirus pandemic. Improved hygiene practices were observed for both groups to avoid disease during the coronavirus pandemic. Both groups had eating attitudes toward consumption at home due to the coronavirus pandemic. Gender was the most prominent factor associated with 9 out of 10 hygiene practices before and during the coronavirus pandemic (p < .05). No, single, and multiple socio-demographic factors were in association with food safety knowledge or eating attitudes of respondents. This study indicates that reactions of both academics and university students are similar during the coronavirus pandemic for food safety-associated knowledge, practices, and attitudes.