Share This Article:

Mothers’ Knowledge Regarding Preventive Measures of Food Poisoning in Yemen

Abstract Full-Text HTML XML Download Download as PDF (Size:2494KB) PP. 49-53
DOI: 10.4236/fns.2015.61006    3,096 Downloads   3,737 Views   Citations

ABSTRACT

Background: The WHO considers food poisoning the main cause of morbidity and mortality in developing countries, and the responsible for high levels of loss of productivity in developed countries. Objective: The study aims to assess the mothers’ knowledge about preventive measures of food poisoning in Sharaab, Taiz, Yemen. Method: This is a descriptive study. It was conducted in Sharaab, Yemen during period extended from April to November 2014. It involved 180 mothers selected by simple random sampling. Data were collected by using designed structured and pre-tested questionnaire and then were analyzed by (SPSS) Version 20. Result: The findings showed that 60% of mothers have heard about food poisoning. The mothers’ knowledge about transmission of diseases by food was acceptable; 68.9% knew. When they were asked to detail the diseases, cholera was the most reported by about 84.4%, diarrhea 50%, and food poisoning 22.2% only. Regarding the mothers’ knowledge about causes of food poisoning, about 65.5% of them mentioned contaminated food, and 49.4% mentioned contaminated hands while 37.2% of them mentioned contaminated utensils. The total knowledge was calculated; it was about 40.72%. Conclusion: It was found that, mothers’ knowledge about preventive measures of food poisoning is not satisfactory concerning most items including: food related diseases, causes of food poisoning and preventive measures for food poisoning such as hand washing, washing vegetables and cooking appropriately. The mothers in Yemen, Taiz, Sharaab have low level of knowledge about food poisoning prevention. There is a need for strengthening the situation through educational sessions.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

Ahmed, W. (2015) Mothers’ Knowledge Regarding Preventive Measures of Food Poisoning in Yemen. Food and Nutrition Sciences, 6, 49-53. doi: 10.4236/fns.2015.61006.

References

[1] Department of Food and Environmental Hygiene, University of Helsinki (2006) Laboratory Diagnostics of Botulism, American Society of Microbiology. Helsinki, Finland.
[2] Cunha, J.P. (2012) FACOEP D: Food Poisoning. eMedicine Health.
[3] Olea, A., Díaz, J., Fuentes, R., Vaquero, A. and García, M. (2012) Foodborne Disease Outbreaks Surveillance in Chile. Revista Chilena de Infectología, 29, 504-510.
http://dx.doi.org/10.4067/S0716-10182012000600004
[4] WHO (2012) Food Safety Issues; Guidance for Establishing and Strengthening Prevention and Response Systems. Department of Food Safety, Geneva.
[5] WHO (1990) World Statistical Report.
[6] Angelillo, I.F., Foresta, M.R., Scozzafava, C. and Pavia, M. (2001) Consumers and Foodborne Diseases: Knowledge, Attitudes and Reported Behavior in One Region of Italy. International Journal of Food Microbiology, 64, 161-166.
http://dx.doi.org/10.1016/S0168-1605(00)00451-7
[7] Oladepo, O., Oyejide, C.O. and Oke, E.A. (1991) Training Field Workers to Observe Hygiene-Related Behaviour. World Health Forum, 12, 472-475.

  
comments powered by Disqus

Copyright © 2019 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.