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Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu

The main factors in reducing foodborne outbreaks are good knowledge, attitude, practice, and perception (KAP2) of food poisoning prevention. Nevertheless, limited KAP2 studies have been conducted among consumers, particularly in rural areas. Thus, this preliminary study was conducted to evaluate t...

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Main Authors: Nur Afifah Mursyida Zaujan,, Asma’ Ali,, Malina Osman,, Chee, Hui Yee, Nur Raihana Ithnin,, Norashiqin Misni,, Surianti Sukeri,, Chin, Christie Pei-Yee
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2021
Online Access:http://journalarticle.ukm.my/18821/1/113-124%2B%2B%2BAsma%2BAli.pdf
http://journalarticle.ukm.my/18821/
https://jms.mabjournal.com/index.php/mab/issue/view/36
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spelling my-ukm.journal.188212022-06-24T00:53:33Z http://journalarticle.ukm.my/18821/ Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu Nur Afifah Mursyida Zaujan, Asma’ Ali, Malina Osman, Chee, Hui Yee Nur Raihana Ithnin, Norashiqin Misni, Surianti Sukeri, Chin, Christie Pei-Yee The main factors in reducing foodborne outbreaks are good knowledge, attitude, practice, and perception (KAP2) of food poisoning prevention. Nevertheless, limited KAP2 studies have been conducted among consumers, particularly in rural areas. Thus, this preliminary study was conducted to evaluate the current level of food poisoning prevention KAP2 before intervention among 100 voluntary consumers in Kuala Nerus, Terengganu, selected through a non-probability convenience sampling. The KAP2 questionnaire was used and consists of five sections: socio-demographic, knowledge (42 items), attitude (10 items), practices (10 items), and perception (5 items). The scoring method used the original Bloom’s cut-off points with good level: 80%-100%; moderate level: 60-79%; and poor level: <59%. Overall, the results showed a moderate knowledge’s level with a median knowledge score of 29.0 (IQR 7.0) out of 42.0, a positive attitude with 46.0 (IQR 7.0) out of 50.0, good practice’s level with 34.0 (IQR 5.0) out of 40.0, and a moderate perception’s level on food poisoning prevention with 17.5 (IQR 4.0) out of 25.0. In conclusion, evaluating KAP2 before intervention is essential in developing an efficient educational program. Penerbit Universiti Kebangsaan Malaysia 2021 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/18821/1/113-124%2B%2B%2BAsma%2BAli.pdf Nur Afifah Mursyida Zaujan, and Asma’ Ali, and Malina Osman, and Chee, Hui Yee and Nur Raihana Ithnin, and Norashiqin Misni, and Surianti Sukeri, and Chin, Christie Pei-Yee (2021) Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu. Malaysian Applied Biology, 50 (2). pp. 113-124. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/issue/view/36
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description The main factors in reducing foodborne outbreaks are good knowledge, attitude, practice, and perception (KAP2) of food poisoning prevention. Nevertheless, limited KAP2 studies have been conducted among consumers, particularly in rural areas. Thus, this preliminary study was conducted to evaluate the current level of food poisoning prevention KAP2 before intervention among 100 voluntary consumers in Kuala Nerus, Terengganu, selected through a non-probability convenience sampling. The KAP2 questionnaire was used and consists of five sections: socio-demographic, knowledge (42 items), attitude (10 items), practices (10 items), and perception (5 items). The scoring method used the original Bloom’s cut-off points with good level: 80%-100%; moderate level: 60-79%; and poor level: <59%. Overall, the results showed a moderate knowledge’s level with a median knowledge score of 29.0 (IQR 7.0) out of 42.0, a positive attitude with 46.0 (IQR 7.0) out of 50.0, good practice’s level with 34.0 (IQR 5.0) out of 40.0, and a moderate perception’s level on food poisoning prevention with 17.5 (IQR 4.0) out of 25.0. In conclusion, evaluating KAP2 before intervention is essential in developing an efficient educational program.
format Article
author Nur Afifah Mursyida Zaujan,
Asma’ Ali,
Malina Osman,
Chee, Hui Yee
Nur Raihana Ithnin,
Norashiqin Misni,
Surianti Sukeri,
Chin, Christie Pei-Yee
spellingShingle Nur Afifah Mursyida Zaujan,
Asma’ Ali,
Malina Osman,
Chee, Hui Yee
Nur Raihana Ithnin,
Norashiqin Misni,
Surianti Sukeri,
Chin, Christie Pei-Yee
Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu
author_facet Nur Afifah Mursyida Zaujan,
Asma’ Ali,
Malina Osman,
Chee, Hui Yee
Nur Raihana Ithnin,
Norashiqin Misni,
Surianti Sukeri,
Chin, Christie Pei-Yee
author_sort Nur Afifah Mursyida Zaujan,
title Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu
title_short Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu
title_full Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu
title_fullStr Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu
title_full_unstemmed Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu
title_sort food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in terengganu
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2021
url http://journalarticle.ukm.my/18821/1/113-124%2B%2B%2BAsma%2BAli.pdf
http://journalarticle.ukm.my/18821/
https://jms.mabjournal.com/index.php/mab/issue/view/36
_version_ 1736834970348945408
score 13.211869

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