Bridging the Gap between Knowledge and Practice: Food Poisoning Risks Among Off-Campus Students in Abia State University, Nigeria
UKA-KALU, EZINNE CHIOMA *
Department of Public Health, Faculty of Health Sciences, Abia State University, Uturu, Nigeria.
ELEKEH, ROSEMARY ICHITA
Department of Public Health, Faculty of Health Sciences, Abia State University, Uturu, Nigeria.
ONYENEHO V. I.
Public Health Department, National Open University of Nigeria, Nigeria.
SAMUEL, OBIOMA PRAISE
Department of Public Health, Faculty of Health Sciences, Abia State University, Uturu, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Food poisoning poses serious health risks for university students, especially those in off-campus accommodations with limited food safety oversight. Despite growing concerns about foodborne illnesses in Nigeria, little research exists on students' knowledge and preventive practices in these settings. This study assessed food poisoning awareness, preventive behaviours, and challenges among off-campus students at Abia State University, Uturu, to identify gaps in food safety management. A cross-sectional descriptive study was conducted with 384 students using structured questionnaires. Data was cleared, coded, entered and analysed using the statistical package Statistical Package for the Social Sciences (SPSS) version 20. Data collection focused on socio-demographics, food handling practices, knowledge of food poisoning, and institutional support systems. Statistical analysis included descriptive statistics and chi-square tests to examine associations between variables. Results showed high theoretical knowledge (90.1% awareness) but poor practical application. While 84.4% recognised proper cooking as preventive, only 56.3% consistently reheated leftovers. Significant influencing factors included: academic level (p<0.001), with 400-level students most vulnerable; faculty affiliation (p=0.004), with Social Sciences students at highest risk; and electricity access (p<0.001), which strongly impacted food storage practices. Critical barriers included unreliable electricity (74%), water shortages (55.7%), and high fuel costs (53.1%). Notably, 33.6% experienced food poisoning, linked to improper storage and inconsistent handwashing. Significant gaps exist between students' food safety knowledge and actual practices, exacerbated by infrastructure limitations and demographic factors. Conventional education approaches may be insufficient without addressing environmental constraints. In conclusion, by bridging the gap between awareness and actionable solutions, universities and public health stakeholders can significantly reduce foodborne illness risks and enhance student well-being in off-campus environments.
Keywords: Food poisoning, food safety practices, knowledge and practice, University students, Nigeria