TY  - JOUR
AU  - Šmigić, Nada
AU  - Jovanović, Slađana
AU  - Đekić, Ilija
AU  - Nikolić, Srboljub
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6022
AB  - The purpose of this study was to evaluate the level of food safety knowledge among cadets of Military Academy in the Republic of Serbia. For that purpose, a structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge.
In total, 120 cadets were involved in the study. For each participating cadet, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps were identified
for each question.
 Our results indicated that on the average FHPS among Serbian cadets was 44.5%, while FSKS
was 50.5%. Female cadets showed better scores compared to males, although this was not statistically significant. Better FHPS scores were determined among cadets living with parents (48.7%),
compared to cadets living with roommates (43.6%, p≤0.05), while an opposite was determined for
FSKS. In total, 95.8% of cadets apply good practice of hand hygiene before preparing food, 90.8% of
them knew that is not safe to consume food when the shelf-life is expired, and 89.2% knew that the
opened sterilized milk should not be stored outside the refrigerator. Also, 91.7% of cadets knew that
content of blown can is not safe for the consumption. Almost 64.2% of all cadets could successfully
make association between meat and Trichinella, while merely 27.5% of them knew that Escherichia
coli O157 is the most important pathogen for raw minced meat, and only 13.3% of cadets knew that
Listeria monocytogenes is associated with ready-to-eat meat products. Finally, only 10% of cadets
knew that Campylobacter is food-borne pathogen mostly associated with raw and undercooked
chicken meat. Also, our cadets were not aware that color, smell or appearance of food would not give
any indication of food contamination, as only 6.7% of cadets knew this. Results obtained in this study
pointed out some food safety areas which need further improvement via educational program, but
also via media and internet courses, material or short clips.
PB  - Faculty of Technology, Novi Sad
T2  - Acta Periodica Technologica
T1  - Food safety knowledge among cadets of Military Academy in Republic of Serbia
EP  - 171
IS  - 52
SP  - 159
DO  - 10.2298/APT2152159S
ER  - 

@article{
author = "Šmigić, Nada and Jovanović, Slađana and Đekić, Ilija and Nikolić, Srboljub",
year = "2021",
abstract = "The purpose of this study was to evaluate the level of food safety knowledge among cadets of Military Academy in the Republic of Serbia. For that purpose, a structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge.
In total, 120 cadets were involved in the study. For each participating cadet, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps were identified
for each question.
 Our results indicated that on the average FHPS among Serbian cadets was 44.5%, while FSKS
was 50.5%. Female cadets showed better scores compared to males, although this was not statistically significant. Better FHPS scores were determined among cadets living with parents (48.7%),
compared to cadets living with roommates (43.6%, p≤0.05), while an opposite was determined for
FSKS. In total, 95.8% of cadets apply good practice of hand hygiene before preparing food, 90.8% of
them knew that is not safe to consume food when the shelf-life is expired, and 89.2% knew that the
opened sterilized milk should not be stored outside the refrigerator. Also, 91.7% of cadets knew that
content of blown can is not safe for the consumption. Almost 64.2% of all cadets could successfully
make association between meat and Trichinella, while merely 27.5% of them knew that Escherichia
coli O157 is the most important pathogen for raw minced meat, and only 13.3% of cadets knew that
Listeria monocytogenes is associated with ready-to-eat meat products. Finally, only 10% of cadets
knew that Campylobacter is food-borne pathogen mostly associated with raw and undercooked
chicken meat. Also, our cadets were not aware that color, smell or appearance of food would not give
any indication of food contamination, as only 6.7% of cadets knew this. Results obtained in this study
pointed out some food safety areas which need further improvement via educational program, but
also via media and internet courses, material or short clips.",
publisher = "Faculty of Technology, Novi Sad",
journal = "Acta Periodica Technologica",
title = "Food safety knowledge among cadets of Military Academy in Republic of Serbia",
pages = "171-159",
number = "52",
doi = "10.2298/APT2152159S"
}

Šmigić, N., Jovanović, S., Đekić, I.,& Nikolić, S.. (2021). Food safety knowledge among cadets of Military Academy in Republic of Serbia. in Acta Periodica Technologica
Faculty of Technology, Novi Sad.(52), 159-171.
https://doi.org/10.2298/APT2152159S

Šmigić N, Jovanović S, Đekić I, Nikolić S. Food safety knowledge among cadets of Military Academy in Republic of Serbia. in Acta Periodica Technologica. 2021;(52):159-171.
doi:10.2298/APT2152159S .

Šmigić, Nada, Jovanović, Slađana, Đekić, Ilija, Nikolić, Srboljub, "Food safety knowledge among cadets of Military Academy in Republic of Serbia" in Acta Periodica Technologica, no. 52 (2021):159-171,
https://doi.org/10.2298/APT2152159S . .