Food safety related knowledge, attitudes, and practices (KAP) among the students from nursing, education and medical college in Chongqing, China

Nutritional knowledge of nursing students: A systematic literature review

OBJECTIVE

To investigate basic, specific and self-care knowledge on nutrition in nursing students, through a literature review and by identifying studies that suggest teaching methodologies used to implement undergraduate nutrition teaching in nursing curricula.

METHOD

A systematic literature search was conducted in the PubMed, Embase, CINAHL, Scopus and Cochrane Library. The process of screening, selection and inclusion of the articles, as well as the assessment of risk of bias and methodological quality was independently conducted by two reviewers. Out of 1361 records identified, 23 were included in this review.

RESULTS

Nursing students showed poor knowledge of basic and specific nutrition demonstrating a lack of knowledge also about nutritional self-care. The implementation of alternative teaching methods, such as active teaching strategies improved the students' knowledge of the subject.

CONCLUSION

The use of nutrition-focused, especially active, teaching methodologies during undergraduate nursing education can remedy the lack of knowledge on this topic. This approach should also be used in postgraduate education.

Effect of WeChat-based intervention on food safety knowledge, attitudes and practices among university students in Chongqing, China: a quasi-experimental study

BACKGROUND

Food safety is of global importance and has been of concern in university settings in recent years. However, effective methods to conduct food safety education are limited. This study aims to evaluate the effects of an intervention on food safety knowledge, attitudes and practices (KAP) by social media, WeChat, among university students.

METHODS

A quasi-experimental study was conducted in Chongqing, China. Two departments were recruited randomly from a normal university and a medical university. One department from each university was randomly selected as the intervention group and the other as the control group. All freshmen students in each selected department were chosen to participate in this study. One thousand and twenty-three students were included at baseline, and 444 students completed the study. This intervention was conducted through food safety-related popular science articles with an average of three articles per week released by WeChat official accounts called "Yingyangren" for two months to the intervention group. No intervention was conducted in the control group. An independent t-test was used to test statistical differences in the food safety KAP scores between the two groups. A paired t-test was used to test statistical differences in the food safety KAP scores between before and after the intervention. And quantile regression analysis was conducted to explore the difference between the two groups across the quantile levels of KAP change.

RESULTS

After the intervention, compared with control group, participants in the intervention group did not score significant higher on knowledge (p = 0.98), attitude (p = 0.13), and practice (p = 0.21). And the scores of food safety knowledge and practices slightly improved after the intervention both in the intervention group (p = 0.01 and p = 0.01, respectively) and in the control group (p = 0.0003 and p = 0.0001, respectively). Additionally, the quantile regression analysis showed that the intervention had no effect on improving the food safety KAP scores.

CONCLUSIONS

The intervention using the WeChat official account had limited effects on improving the food safety KAP among the university students. This study was an exploration of food safety intervention using the WeChat official account; valuable experience can be provided for social media intervention in future study.

TRIAL REGISTRATION

ChiCTR-OCH-14004861.

Knowledge, attitude, and practices toward food safety among students in Bangladesh: A cross-sectional web-based study

Background

Foodborne diseases are a preventable but under-reported public health issue. These illnesses are a public health concern and contribute significantly to healthcare costs. People must understand how their knowledge, attitudes, and practices affect food safety and how they can reduce the risk of foodborne illness. This study aimed at investigating the current situation of knowledge, attitudes, and practices toward food safety among Bangladeshi students and identifying the determinants of having adequate knowledge, favorable attitudes, and good practices.

Methods

The research is based on a cross-sectional anonymous online survey that took place from January 1st to February 15th, 2022. Participants in this survey had to be at least 8th-grade students enrolled in Bangladeshi institutions. Upon description of the study's aim, the questionnaire's concept, assurances regarding respondents' confidentiality, and the study's voluntary nature, informed consent was taken from each participant before starting the survey. Descriptive statistics, Chi-square test, and logistic regression were used to explore the knowledge, attitudes, and practices of students and identify factors affecting them using the statistical software STATA.

Results

A total of 777 students participated in the study, the majority of them were male (63.96%) and aged between 18 and 25 years (60%). Almost half of the respondents were at the undergraduate level and less than half of the participants (45%) lived with their families. Among the participants, around 47% had adequate knowledge, 87% had favorable attitudes, and only 52% had good practices toward food safety. Female students, students having a food safety course/training, and students whose mothers were educated had significantly higher knowledge of food safety. Besides, students at higher education levels, students having a food safety course/training, and students with educated mothers displayed significantly higher odds of possessing favorable attitudes toward food safety. Similarly, female students, having a food safety course/training, students at higher education levels, and students with educated mothers were significantly associated with good practices toward food safety among students.

Conclusion

The study shows that students in Bangladesh lack knowledge of food safety and have poor practices toward food safety. For the student population of Bangladesh, more systematic and targeted food safety education and training are required.

Does Food Safety Knowledge Affect Attitudes and Practices? A Preliminary Study of Turkish Veterinary Students

This study aimed to evaluate effects of the food safety courses that veterinary medicine students take during their education at Kirikkale University, Turkey, on the students' food safety knowledge, attitudes, and practices. A questionnaire comprising demographic, knowledge, attitudes, and practices sections was developed, and eight experts performed the clarity test. The questionnaire was pilot-tested by 35 students. The final questionnaire was conducted among Kirikkale University first-year (freshmen) and fifth-year (senior) veterinary medicine students (n = 224). According to logistic regression analysis results, seniors were 2.8 times more likely than freshmen to have high-level knowledge. However, regardless of students' grades, knowledge level was not observed to correlate with students' behaviors. Additionally, no significant relation was found between knowledge level and gender, food safety career plan, or food poisoning experience (p > .05). Conspicuously, students who lived in a village before entering university were 5.3 times more likely to have high-level knowledge than those who lived in a city center. Overall, this study shows that food safety courses in the curriculum lead to an increase in students' level of food safety knowledge. However, although an increase in knowledge level positively influenced food safety attitudes, students had problems putting their knowledge and attitudes into practice. This may be overcome by focusing on practical courses that teach students how to apply learned knowledge in daily life.

Food safety knowledge attitude and practices of oncology nurses, in Lebanese hospitals

Background

Cancer patients undergoing chemotherapy treatment, have a higher risk to foodborne infections as compared to other populations. Oncology nurses, having a direct significant contact with these patients, could be the first information source concerning food safety and play a pivotal role in reducing these risks.

Objective

This study aims to assess the level of knowledge regarding food safety among oncology nurses, as well as their attitudes and practices in private hospitals in Lebanon.

Methods

A self-administered questionnaire was filled by Oncology nurses (n = 134) working in eighteen private hospitals in Lebanon located in Mount Lebanon (n = 11) and Beirut (n = 7).

Results

Overall, oncology nurses scored 76%, 95%, 86.9% and 83.4% on the knowledge, attitude, and practices questions, and overall composite knowledge, attitude, practices (KAP) score, respectively. Knowledge scores were higher among nurses holding a graduate degree (mean = 85; p < 0.05), and those who attended a training course (mean = 79; p < 0.05). Attitude scores of nurses who read brochures were higher (p < 0.001). Attending conferences on food safety showed statistically significant effect on better practice scores (p < 0.001).

Conclusion

Accordingly, the findings highlight the need to develop standardized food safety curriculum and training necessary to allow oncology nurses to contribute to the education of cancer patients and decrease their risk of foodborne infection.

Knowledge, attitudes, and practices on food safety and hygiene of wet and dry fish handlers in Cox's Bazar, Bangladesh

This study aimed to provide the very first description of the current scenario of knowledge, attitudes, and practices (KAP) concerning the food safety and hygiene subjects among wet fish handlers (WFHs) and dry fish handlers (DFHs) in Cox's Bazar, Bangladesh. Data collection was performed through the application of face-to-face interviews with 234 WFHs and 258 DFHs. The overall score of the correct answer assessed components was 55.95% and 57.05% in WFHs and DFHs, respectively. Among the different knowledge categories, both the respondents showed the highest positive response in the time, temperature, and quality control category and the lowest positive responses noted in the foodborne disease occurrence category. For attitudes, obtained results showed positive attitude with a mean score of 37.82 ± 4.28 and 35.58 ± 5.48 for WFHs and DFHs, respectively. The WFHs gained a mean score of 23.08 ± 4.24 for practices, and the score was 22.78 ± 4.47 in the case of DFHs. A positively significant correlation coefficient (r s) was observed among fish handlers' KAP of 0.326-0.584. Although the association between the three levels was acceptable, several food safety principles and hygiene practices remained unsatisfactory. These findings highlighted the need for rapid action to enhance food safety and hygiene KAP through an intensive training program to assure the production of safe fisheries products for human consumption.

Evaluation of irish consumers' knowledge of salmonellosis and food-handling practices

Salmonella is one of numerous food-borne pathogens that could possibly pose a major threat to global food safety. Salmonella is primarily associated with foods such as poultry, eggs, vegetables, and some dairy products. However, infected food handlers and faecal contaminated environments are also significant sources and reservoirs of this pathogen. This study comprehensively evaluated the Irish consumers' food safety knowledge by exploring their knowledge level, practices and attitudes regarding raw meat handling, cross-contamination while handling different types of food products, and knowledge of Salmonella risk and associated food-handling practices. The online SurveyMonkey tool was used to distribute a quantitative survey titled "Evaluation of Knowledge and Food-handling practices of Irish Consumers" from July to November 2020 and generated a total of 1916 responses. Results indicated that 79.9% of the studied Irish population had a good knowledge of salmonellosis and risk perception related to food handling practices. Knowledge of cross-contamination, hygienic practices and pathogens associated with poultry were also considered high. However, knowledge of meat handling was low at 44.9%. It was also observed that age, gender, marital status, gross annual income, and nationality were influential factors regarding the food safety knowledge of consumers, while age, marital status and gender indicated significant differences regarding awareness of correct food hygiene practices.

Food safety and hygiene education improves the knowledge, attitudes, and practices of Saudi dietetics students

The objective of the study is to evaluate the effect of food safety and hygiene course on the knowledge, attitudes, and practices of dietetics students. A repeated measure pre/post-intervention study was used to assess the knowledge, attitudes, and self-reported practices regarding food safety and hygiene among undergraduate dietetics students (n = 63) enrolled in a course on food safety and hygiene in Saudi Arabia. Students were asked to complete an online questionnaire divided into five sections that covered key food-safety concepts before and at the end of the course to determine changes in these variables. Overall, students' knowledge, attitudes, and practices improved significantly after attending the course on food safety and hygiene. Scores for total knowledge increased from 16.51±2.60 before the course to 20.60±2.01 after it (p < 0.001). The total score for attitudes improved from 9.16±1.43 before the course to 9.92±0.27 after it (p < 0.001). The total score for practices increased from 11.0±3.10 before the course to 14.78±3.41 after it (p < 0.001).The course on food safety and hygiene helped to improve the knowledge, attitudes, and self-reported practices of food safety by dietetics students.

Behavioral predictors of household food-safety practices during the COVID-19 pandemic: Extending the theory of planned behavior

The epidemiological scenario of COVID-19, social distancing, and business restrictions has increased food preparation and consumption at home. Food mishandling at home can significantly raise the risk of foodborne diseases. This study investigates food-mishandling behavior predictors by applying the extended theory of planned behavior (TPB), with the addition of knowledge and risk perception, to households during the COVID-19 pandemic. One thousand and sixty-eight consumers (n = 1068) in Brazil participated in this study before the COVID-19 vaccination period. Data were collected using an online questionnaire with 40 questions and different anchors; they were analyzed using structural equation modeling. The following original TPB factors positively affected the intention to implement safe food-handling practices: attitude (p < 0.001), perceived behavioral control (p < 0.001), and subjective norms (p < 0.001). More robust effects of attitude and perceived behavioral control on intention were also observed. Although food-safety knowledge did not affect intention (p = 0.30), it positively affected the other TPB factors. Perceived risk positively affected all TPB factors. The results of this study support the usefulness of TPB and its extension, providing evidence that public-health crises can contribute to changes in food-safety-related consumer behavior.

Determinants of Healthcare Utilisation for Foodborne Illness Among Students in Saudi Arabia: A Cross-Sectional Study

BACKGROUND

Understanding of healthcare utilisation during foodborne illness is vital for public health practice, and healthcare planning. Present study aims to identify patterns and determinants of healthcare-seeking behaviour in response to foodborne illness among students of Saudi Arabia.

METHODS

A cross-sectional survey was conducted among 252 students of Saudi Electronic University located in four major cities (Riyadh, Abha, Dammam and Jeddah) of Saudi Arabia. Study participants were students who reported a foodborne illness within 1 month prior to the survey. A multivariate logistic regression models were used to analyse association of healthcare-seeking behaviour with knowledge and attitude about food poisoning of participants.

RESULTS

Of the 252 participants who experienced foodborne illness symptoms, 69.8% visited doctor for seeking care, while 7.5% visited pharmacy, 9.1% got treated by the family and peers and 13.4% did not do anything. Healthcare-seeking behaviour of participant showed association with knowledge of the cause of food poisoning (AOR: 1.98; 95% CI 1.04-3.78, P = .036); and attitude of participant that food poisoning illnesses is a serious health problem and may lead to death (AOR: 2.15; 95% CI 1.33-2.71, P = .014).

CONCLUSIONS

In this study, majority of the participants used healthcare for treatment during the food poisoning episode, and healthcare-seeking behaviour depended on perceived severity of the disease consequences. Knowledge on food poisoning was found to be an important determinant in utilisation of healthcare services. Health promotion and educational programmes are recommended to further increase the healthcare utilisation for foodborne illness.

Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines

This study was conducted to assess the self-reported and observed food safety practices (FSP) of food handlers, who deliver food products that are prepared and cooked at home during the COVID-19 pandemic in the Philippines. 751 participated in the online survey who were selected using criterion sampling. A questionnaire developed by the researcher was used to gather data with Cronbach Alpha of 0.91. t-test, ANOVA, and Fleiss kappa were performed to treat data. There were no significant differences between self-reported FSP in four dimensions and demographic characteristics, except for age, where a significant difference exists between the FSP of the four age groups along food preparation (F ​= ​4.530,ρ<0.01). The FSP in the four dimensions obtained a weighted x¯ and σ of 1.72 ​± ​0.69 which is interpreted as Sometimes Practiced. The food handlers at home inadequately and inappropriately practiced the protocols in keeping the food safe to eat. The observed reports showed that the food handlers at home do not meet food safety standards as indicated in the weighted x¯ and σ in the four dimensions 1.63 ± 0.11, with a description of Sometimes Practiced. Observed practices further show very poor adherence to guidelines. Test for inter-rater reliability yielded almost perfect agreement (κ ​= ​0.81, ρ<0.05). There exists a significant difference with the FSP in personal hygiene (t ​= ​0.964, ρ<0.05), cross-contamination prevention and sanitation (t ​= ​0.815, ρ<0.05), food preparation (t ​= ​0.753, ρ<0.05), and food delivery (t ​= ​0.794, ρ<0.05). Government and non-government agencies should work together towards educating the food handlers at home on effective ways to learn about food safety concepts so they could become advocates of safer food practices.

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Online food business is growing due to restrictions brought about by the pandemic.

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Self-reported FSP of food handlers reveal compliance to food safety standards.

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Food handlers violate food safety protocols based on expert observations.

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There is significant difference between the self-reported and the observed FSP.

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Food safety training involving food handlers in online businesses is imperative.

Moving Forward to the Future: A Review of Microbial Food Safety Education in China

Millions of foodborne illness cases occur in China annually, causing significant social and economic burdens. Improper food handling has been observed not only among commercial food handlers but also among residential food handlers. It is critical to conduct a comprehensive scoping review of previous efforts to identify food safety knowledge gaps, explore the factors impacting knowledge levels, and synthesize the effectiveness of all types of food safety educational interventions for commercial and residential food handlers in China. This review aims to analyze food safety education studies published over the past 20 years and provide foundations for developing more effective food safety educational interventions in China. A total of 35 studies were included in this review. Most studies reported that Chinese commercial and residential food handlers had insufficient food safety knowledge, especially in the areas of foodborne pathogens and safe food-handling practices. The factors impacting food handlers' knowledge levels included education level, gender, income level, residency (rural vs. urban), the use of WeMedia, college students' major, and food safety training experiences. Food handlers in the following demographic groups tend to have lower levels of food safety knowledge: lower education levels, the elderly, males, lower-income levels, rural residents, those who do not use WeMedia, those without food safety training experience, or college students in nonbiology-focused majors. Many food handlers did not always follow recommended food safety practices, such as proper meat handling practices, handwashing practices, and cleaning and sanitation practices. Thirteen studies evaluated the effectiveness of educational interventions, and knowledge increases were reported after all interventions. The findings of this review provide guidance to researchers, educators, and government agencies in their future efforts to develop education programs emphasizing the importance of microbial food-safety content and behavior change regarding food safety and hygiene practices.

Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families

In the fight against foodborne diseases, expanding access to information for different groups is needed. In this aspect, it is crucial to evaluate the target audience’s particularities. This study constructed and validated an instrument containing three questionnaires to identify the level of knowledge, practices, and risk perception of food safety by low-income students between 11 and 14 years old. The following steps were used: systematic search of the databases; conducting and analyzing focus groups; questionnaires development; and questionnaires analysis. After two judges’ rounds, the final version was reached with 11 knowledge items, 11 practice items, and five risk perception items. The content validation index values were higher than 0.80. The adopted methodology considered the students’ understanding and perceptions, as well the appropriate language to be used. Besides, it allowed the development of questionnaires that directly and straightforwardly covers the rules set by the World Health Organization for foodborne disease control called Five Keys to Safer Food (keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials). Its use can result in a diagnosis for elaborating educational proposals and other actions against foodborne illness in the most vulnerable population.

Directions of the 100 most cited nursing student education research: A bibliometric and co-citation network analysis

AIMS

To identify and analyze the 100 most cited articles on nursing student education (NSE) that were published in nursing journals.

BACKGROUND

The citation frequency of an article indicates its scientific impact. Analyzing highly cited articles on NSE enabled researchers to identify mainstream research types and acquire relevant information and knowledge.

DESIGN

A retrospective bibliometric analysis with co-citation network analysis.

DATA SOURCES

We searched for journal articles on NSE from the Web of Science, and analyzed the 100 most cited articles (date of search: June 3, 2020).

REVIEW METHODS

The theme, article type, journal, country, source of institutional articles, and publication year were counted and analyzed. The citation relationships among the most 100 cited articles of NSE were calculated and visualized.

RESULTS

Articles included in this study were mostly empirical quantitative studies with a cross-sectional design, and were published in international nursing journals between 2000 and 2020. Their authors were mostly from the United States and the United Kingdom. According to the co-citation network analysis, four main research directions were identified: workplace mental health, simulation learning, spiritual care, and medication administration.

CONCLUSION

Workplace mental health was the major research topic on NSE. This research topic has spanned two decades (2000-2020). These articles were mainly published in the Journal of Advanced Nursing and Nurse Education Today. Some recent research topics, such as simulation learning and spiritual care were also identified. Findings provide a fresh review of the highly cited NSE articles, including the visualization of the NSE network.

Differences in Lifestyle Behaviours of Students between Inner Urban and Peri-urban High Schools: A Cross-Sectional Study in Chongqing, China

Background: Lifestyle behaviours of students from schools in different socioeconomic areas may be different. Few studies have investigated such topics in China. This study aimed to explore the differences in lifestyle behaviours between inner urban high school students (IUHSSs) and peri-urban high school students (PUHSSs). Methods: A cross-sectional survey based on a self-report questionnaire was administered among 1560 high school students (726 from inner urban high schools and 834 from peri-urban high schools) in Chongqing, China. Physical activity, sleep time, screen time and dietary behaviours were assessed according to a series of recommendations of Chinese guidelines. Results: No significant difference was found in meeting the recommendation for daily physical activity between IUHSSs and PUHSSs (7.6% vs. 6.8%, p > 0.05). PUHSSs were more likely to meet the recommendations of weekdays’ sleep time (14.9% vs. 5.4%, p < 0.001), weekdays’ and weekends’ screen time (85.4% vs. 76.7%, p < 0.001; 21.1% vs. 14.3%, p < 0.001), and had higher proportion of high-score group of dietary behaviours (58.6% vs. 36.4%, p < 0.001) than those of IUHSSs. IUHSSs were more likely to meet the recommendation of weekends’ sleep time (75.6% vs. 67.9%, p < 0.001) than that of PUHSSs. Conclusions: A low proportion met the recommendations of physical activity, weekdays’ sleep time and weekends’ screen time among high school students in Chongqing, China. Lifestyle behaviours may differ between inner urban and peri-urban high school students. Additional support or targeted health education should be provided by high schools to improve the lifestyle behaviours of students, especially in inner urban districts.

Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?

The objective of this paper is to evaluate the knowledge and practices of Polish consumers in terms of broadly defined hygiene on food preparation at home. The consequence of improper food handling may be a faster rate of food spoilage. A specially designed questionnaire was used. The study was conducted on a nationwide, random, and representative group of 1115 adult respondents. Segmentation (cluster analysis) of respondents differing in their practice and knowledge of meal preparation and personal hygiene was carried out. Several areas were diagnosed in which the respondents' knowledge and practice were insufficient, such as storage of food products, inappropriate conduct of the thawing process, and heating of dishes. It was found that the best practice and knowledge of the issues discussed were characteristic of unemployed women over 35 years of age (cluster D). They offen gave answers that were significantly different (p < 0.05) from those given by the other clusters. The most limited knowledge and the worst practices were characteristic of mainly men with elementary and secondary education who are a part of the labor force (cluster E and A). The segmentation provided valuable information which indicates that educational programs on food safety need to be further strengthened.

Okoh A. Campylobacteriosis Agents in Meat Carcasses Collected from Two District Municipalities in the Eastern Cape Province, South Africa

Raw meats are sometimes contaminated with Campylobacter species from animal faeces, and meats have repeatedly been implicated in foodborne infections. This study evaluated the prevalence, virulence genes, antimicrobial susceptibility patterns, and resistance gene determinants in Campylobacter species isolated from retailed meat carcasses. A total of 248 raw meat samples were collected from butcheries, supermarkets, and open markets; processed for enrichment in Bolton broth; and incubated at 42 °C for 48 h in 10% CO2. Thereafter, the broths were streaked on modified charcoal cefoperazone deoxycholate agar (mCCDA) plates and incubated at the same conditions and for the same amount of time. After incubation, colonies were isolated and confirmed by Polymerase chain reaction using specific oligonucleotide sequences used for the identification of the genus Campylobacter, species, and their virulence markers. The patterns of antimicrobial resistance profiles of the identified isolates were studied by disk diffusion method against 12 antibiotics, and relevant resistance genes were assessed by PCR. From culture, 845 presumptive Campylobacter isolates were obtained, of which 240 (28.4%) were identified as genus Campylobacter. These were then characterised into four species, of which C. coli had the highest prevalence rate (22.08%), followed by C. jejuni (16.66%) and C. fetus (3.73%). The virulence genes detected included iam (43.14%), cadF (37.25%), cdtB (23.53%), flgR (18.63%), and flaA (1.96%), and some of the isolates co-harboured two to four virulence genes. Of the 12 antibiotics tested, the highest phenotypic resistance displayed by Campylobacter isolates was against clindamycin (100%), and the lowest level of resistance was observed against imipenem (23.33%). The frequency of resistance genes detected included catll (91.78%), tetA (68.82%), gyra (61.76%), ampC (55%), aac(3)-IIa (aacC2)a (40.98%), tetM (38.71%), ermB (18.29%), tetB (12.90%), and tetK (2.15%). There is a high incidence of Campylobacter species in meat carcasses, suggesting these to be a reservoir of campylobacteriosis agents in this community, and as such, consumption of undercooked meats in this community is a potential health risk to consumers.

Food safety knowledge, attitudes and practices among consumers in developing countries: An international survey

An international survey among consumers in developing countries from Asia and Africa on food safety knowledge, attitudes and practices (KAP) was carried out using structured questionnaires. Data were collected from 453 consumers comprising 265 from Africa and 188 from Asia. Significant difference (p < 0.05) on food safety knowledge attitude and practice between consumers from Africa and Asia was observed. In Africa, consumers in Cameroon had the least food safety knowledge (73.15 ± 16.43) compared to Ghana (78.19 ± 15.84) and Nigeria (88.16 ± 8.88). Similarly, consumers in Iran had the least food safety knowledge (73.33 ± 19.84) in Asia compared to Malaysia (88.36 ± 11.64) and Pakistan (89.42 ± 9.89). Among the respondents, 89% were aware of food poisoning while 304 (67.1%) consume food kept for long at room temperature. There was significant difference (p < 0.05) in food safety knowledge, attitudes and practices of consumers between Africa and Asia. Overall, respondents from Asia have better food safety knowledge than respondents from Africa.