ABSTRACT
@#Foodborne disease is among the primary illness that causes morbidity and mortality in the world. Several studies show that most students do not have adequate food safety knowledge to protect themselves against foodborne diseases. This study aimed to determine the food safety knowledge, behaviour, and beliefs among undergraduate students at a local university in Malaysia. This cross-sectional study involves 121 respondents from three health science-related faculties at the studied institution. The questionnaire was distributed via an online platform. This study used multiple-choiceformat questions for Food Safety Knowledge and a Likert type scale for Food Safety Behaviour and Belief question statements. Most of the respondents were female (78%). About 16% of the respondents have experience working / volunteering in food services, and half of them are involved in food handling during their services. This study recorded a moderate score in all sections (knowledge, behaviour, beliefs) with a total percentage score of 60.3%, 60.3%, and 66.1%, respectively. A strong but not significant correlation between food safety knowledge and beliefs (r = 0.69 p > 0.05) and between food safety knowledge and behaviour (r = 0.83 p > 0.05) were observed. This study is useful as a basis to develop a targeted food safety education program among undergraduate students. Students with high knowledge of food safety will increase food safety beliefs and behaviour, thus preventing them from getting any foodborne illness.
ABSTRACT
@#Introduction: Adequate knowledge of antibiotics usage among users is one of the key factors preventing the spread of antibiotic-resistant strains’ infections. This study is conducted to determine the level of awareness on antibiotic usage and antibiotic resistance among the residents in Selangor, Malaysia. Methods: This study is a cross-sectional, questionnaire-based study that consisted of three parts: socio-demographic profile, antibiotic use awareness, and antibiotic resistance awareness. The questionnaire was distributed online using the snowball sampling method from January to March 2021. Results: A total of 239 respondents have participated in this study. The majority of the respondents involved were among the Malay youth residents in Selangor. Results showed that most residents in Selangor (65%) misunderstand that antibiotics can treat cold and flu. More than 44% of respondents also thought that antibiotic resistance could only occur to individuals who frequently take antibiotics and could not be spread to other people. Findings also showed associations (p<0.05) between the level of awareness on antibiotic resistance and the respondents’ socio-demographic profile (education level, household income and settlement category). A significant positive correlation was also observed between the level of awareness of antibiotic use and antibiotic resistance (r=0.42, p<0.05). Conclusion: In conclusion, the Selangor respondents’ antibiotic usage and antibiotic resistance level of awareness are moderate to high. However, there is still a need to increase awareness of antibiotic resistance and correct the misunderstandings among the public to help curb the antibiotic resistance issue from rapidly increasing in the future.
ABSTRACT
@#Microbiological contaminations in the laboratories create not only diagnostic issues but also pose a major health risk to lab users. This study was conducted to determine the airborne microbial contamination in seven selected laboratories (KA, KP, PB, NA, BP, CR and MB) at a local public university in Malaysia and to assess the level of contamination on the contact surfaces of the studied laboratories. Two types of sampling methods were used in this study; passive air sampling and contact surface swab sampling. The total microbial counts were determined using Tryptone Soya agar (bacterial count) and Potato Dextrose agar (fungal count). Results showed that NA laboratory had the highest level of total microbial contamination (20.33 ± 3.35 CFU/cm3 ). Most laboratories had significantly higher (p < 0.05) air fungal contamination level compared to bacterial contaminations except for PB and NA laboratories. Significant differences were observed for airborne bacterial contamination readings between sampling time (during working hours vs after hours) for all laboratories except for BP and CR. Overall, bacterial contamination was the highest for incubator door handles’ samples from MB laboratory with an average reading of 93.00 ± 1.43 CFU/cm2 whereas the highest fungal contamination level was obtained from door knobs and work benches, both from CR laboratory with an average reading of 73.33 ± 6.67 CFU/cm2 and 73.33 ± 0.58 CFU/cm2 respectively. Findings from this study could assist in monitoring the efficacy of the existing laboratory management systems namely on the good laboratory practices including aseptic techniques, care for laboratory hygiene and cross-contamination control practices by the laboratory users to ensure that the microbiological contaminations in the laboratories are minimized.
ABSTRACT
A food premise’s sanitation level can be reflected by the cleanliness of its food contact surfaces. Contaminated foodcontact surfaces along with poor handling methods by food handlers may increase the risk of foodborne diseasesthrough cross-contamination events. This study aimed to assess the microbiological contamination levels on food contactsurfaces of 12 residential college cafeterias in a local university and its correlation with the cafeteria’s premise grade.The presence of selected indicator and pathogenic microorganisms (total viable count (TVC), total coliform, Escherichiacoli, Staphylococcus aureus, Salmonella spp., and Shigella spp.) on food contact surfaces were also determined. Cuttingboards, knives and utensils (cutleries, bowls and plates) that were used for ready-to-eat food were sampled for this study.The cafeteria’s premise grade was obtained based on the food premise inspection report by the university Health Centre.Three cafeterias have significantly higher (p 0.01). This study demonstrated that the sanitation level of food contact surfaces in the residentialcollege cafeterias was only average. Improvements need to be done to increase the sanitation level of the cafeterias, thusassuring the safety of the food for consumers.