TITLE:
Knowledge of Foodborne Illnesses: A Prerequisite for Improving Food Safety in University Catering in Senegal
AUTHORS:
Samba Faye, Cheikh Thiaw, Alé Kane, Abdou Diouf, Malick Mbengue, Demba Sow
KEYWORDS:
CFI, HAZOPS, Health, Safety, HACCP
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.16 No.5,
May
8,
2025
ABSTRACT: This study focuses on the problem of collective foodborne illness (CFI) in public universities in Senegal, including UGB, UCAD, UIT, UADB and UASZ. These institutions are often affected by CFI, and the level of ignorance of the actors makes their prevention difficult. The objective of this study is to improve the understanding of CFI among the actors and to analyze various aspects, such as the socio-demographic composition and the level of education of the actors, their ignorance of CFI, the stages of preparation of risky meals, as well as the level of bacterial contamination of food, surfaces and juices. The survey was conducted from 2012 to 2017 through sampling, analysis, and the HAZOPS method. The survey questionnaire, the team of investigators, and the bacteriological samples made it possible to collect detailed data. The results show that the majority of men (76.92%) and a student population with a low level of education have the staff mostly holding a baccalaureate or less (75.88%). A high rate of ignorance of CFI was observed, with 13.88% to 71.52% of respondents, respectively, not knowing about CFI, their risks, and the first aid to be provided. Regarding food risks, all preparation steps (meals, juices and sandwiches) are identified as potentially critical. Bacteriological analyses show insufficient compliance with hygiene rules, with contamination results varying between 46% and 100% depending on the type of food. The study concludes that lack of knowledge of CFI and poor hygiene practices in university restaurants are prevalent. It recommends ongoing training of staff in good hygiene practices and regular awareness-raising to reduce risks.