FOOD SAFETY KNOWLEDGE OF 18-26 YEAR OLD UNIVERSITY OF MAINE STUDENTS: ESTABLISHING BASELINE DATA

FOOD SAFETY KNOWLEDGE OF 18-26 YEAR OLD UNIVERSITY OF MAINE

STUDENTS: ESTABLISHING BASELINE DATA

By Chelsea C. Ferk

Thesis Advisor: Dr. Mary Ellen Camire

An Abstract of the Thesis Presented
in Partial Fulfillment of the Requirements for the
Degree of Master of Science
(in Food Science and Human Nutrition)
August, 2012

Foodborne illness is a major public health issue in the United States. College students and young adults are not typically considered an “at-risk” group for foodborne however many young adults consume risky foods and do not prepare food safely. The objective of this research was to establish baseline data and identify needs of 18-26 year old University of Maine students in regards to their food safety knowledge. A validated food safety knowledge questionnaire was combined with demographic questions and made available in an online format. The results from this research show that there has been no change in average survey scores since the national survey was conducted in 2006. More specifically, baseline data of this population shows the need for programs that educate 18-26 year old University of Maine students on the common food sources of foodborne pathogens and proper handling of fresh produce as questions regarding these topics had very few correct responses. Future research should use this same instrument to measure effectiveness of programs implemented in increase food safety knowledge in this population and to track the level of food safety knowledge over time.