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Knowledge about food safety and handling practices – Lessons from the Serbian public universities

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Vuksanović, Nikola, Demirović Bajrami, Dunja, Petrović, Marko D., Jotanović Raletić, Saša, Radivojević, Goran·2022·Slovenian Journal of Public Health
DOI 10.2478/sjph-2022-0020PMC PMC9245496
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Abstract

Introduction: Education about food safety is important for public health, and the best place to provide it is a university environment. The aim of the research was to assess food safety knowledge and self-reported food handling practices among students in Serbia. Methods: The research was performed from October to December 2020, using an electronic survey among students at the University of Belgrade, University of Niš, and University of Novi Sad. Results: The average students’ age was 21 (SD=1.7), and genderwise the proportion was 54% women and 46% men. The average score for self-reported food handling practices was 45.7% (SD=15.7), and for food safety knowledge 57.9% (SD=15.7). The results showed that students whose field of study is health-related (e.g. nutrition, chemistry, biology, medicine and pharmacy) had the highest score for self-reported food handling practices (48.8%) and for food safety knowledge (57.7%). As for age, the senior students showed the highest score for food safety (57.2%), followed by third-year students (53.8%), second-year (51.9%), and first-year students (49.9%). Conclusions: The first-year students and those whose field of the study was not health-related showed the lowest score in the answers to the questions about food handling practices and food safety knowledge. However, the longer students study, the more knowledge they have, which is not the case for those whose studies are non-health-related.

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  • There is no consistent methodological framework across existing literature on food safety practices at home, and most prior research relies on simple statistical tests such as chi-square or t-tests.

    “Although studies investigating food safety practices at home often employ questionnaires as their primary data collection method, there is no consistent methodological framework across the existing literature. Most prior research relies on simple statistical tests, such as chi-square or t-tests, to analyze their findings [14–18].”

    From Assessing food safety practices and foodborne illness risk factors in Brazilian households. (2025) · cites this paper as [18]

    The Methods (Questionnaire and Statistical analysis; page unavailable) describe this study’s questionnaire and its use of a t-test and ANOVA. The paper does not establish that most prior studies use chi-square or t-tests, or that the literature lacks a consistent methodological framework. (LLM, conf=0.86)

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  • The prevalence of thermometer usage to check meat doneness was similarly low in this study (3.07%) and a study involving Serbian university students (8%).

    “For instance, the prevalence of thermometer usage to check meat doneness was similarly low in both this study (3.07%) and a study involving Serbian university students (8%) [18].”

    From Assessing food safety practices and foodborne illness risk factors in Brazilian households. (2025) · cites this paper as [18]

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Metadata

Authors
Vuksanović, N., Demirović Bajrami, D., Petrović, M. D., Jotanović Raletić, S., & Radivojević, G.
Affiliations
  • Institute of Managemant & Sciences, Hospitality , Njegoševa 1a, 21205 Sremski Karlovci , Serbia
  • Geographical Institute “Jovan Cvijić”, Serbian Academy of Sciences and Arts , Belgrade , Serbia
  • South Ural State University (RU)
  • School of Business , Vladimira Perića Valtera 4 , Novi Sad , Serbia
  • University of Novi Sad (RS)
Corresponding author
Vuksanović, Nikola
ORCID
Venue
Slovenian Journal of Public Health
Publisher
Walter de Gruyter GmbH
Published
2022-06-28
Volume
61
Issue
3
Pages
145-154
ISSN
  • 0351-0026 (ISSN-L)
  • 1854-2476
DOI
10.2478/sjph-2022-0020
PMC
PMC9245496
OpenAlex
W4286206514
Cited by
10
References
1
Citations by year
2026: 3 · 2025: 3 · 2024: 3 · 2022: 1
FWCI
0.93
Type
journal article
Language
en
Open access
Licence
Locations
  • Slovenian Journal of Public Health (publishedVersion, cc-by-nc-nd)
  • PubMed Central (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
  • Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Salmonella and Campylobacter epidemiology
Keywords
food safety knowledge, food handling, university students, health education, field of study, student age, Serbia

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