PROFILE OF FOOD HYGIENE KNOWLEDGE AMONG HEALTH STUDENTS: A POST-COVID-19 PANDEMIC CONTEXT

Abstract

The research addresses knowledge about Foodborne Diseases (FBD) and food hygiene practices, especially in light of experiences during the COVID-19 pandemic. After authorization from the university and approval from the Ethics Committee, 300 participants from health courses were interviewed using an online questionnaire, which explored hygienic-sanitary practices and knowledge about FBDs. The results showed that 86% of the participants were women and 84.6% were aged between 18 and 28; 16% of the sample were unaware of the concept of FBDs; 84% reported having experienced symptoms suggestive of FBDs. When asked about sanitization methods, 44% opted for the use of sodium hypochlorite diluted in water; 58% of participants reported sanitizing food before the pandemic, increasing to 83% during the pandemic, which reflects a greater awareness of the importance of hygiene. The study concludes that, despite advances in knowledge about food hygiene, there are still gaps to be addressed. The pandemic has raised awareness, but maintaining hygienic practices is vital for food safety. Continued hygiene education must therefore be prioritized.