Knowledge, attitude and practice on food higiene among the homemakers in Bukit Aup, Sibu, Sarawak from 8th July 2013 to 20th September 2013

Muhammad Hafiz, Yaacob and Yap,, Wen Yun and Tiong,, Kung Hu and Tan,, Weng Liang and Tan,, Wai Yang and Lo,, Susan Chen Ling and Surizi, Ismail and Sun,, Jia Miin and Saravanaa, Nalliah and Nurul Afzanizan, Mohamad Anuar Chin and Nurfaezah, Delie and Noorfelda, Abd Jutup and Noor Aida, Mazlan and Nik Nurlailawati, Daud and Ng, Tuck Chun and Mazlina, Kamaruddin and Mathilda, Lawin and Tan,, Joanne Sze Fern and Harineswari, Sathiaseelan and Hana Sandra, Dosuil and Felicia, Winona Ingar and Chew,, Zi Hao and Cheah,, Zhen Fung and Siti Aishah, Hazlan and Muhammad Fahmi, Rossman and Gan,, Jhia Lerq and Aisyah, Mohamad Nawai (2013) Knowledge, attitude and practice on food higiene among the homemakers in Bukit Aup, Sibu, Sarawak from 8th July 2013 to 20th September 2013. [Final Year Project Report] (Unpublished)

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Abstract

Background: Foodborne diseases are a potential threat to the public health. Despite all the Food Act and Regulation, the problem of foodbome diseases is still not uncommon in Malaysia. Objective: The purpose of this study is to determine the level of knowledge, attitude, and practice (KAP) with regards to food hygiene among homemakers of Bukit Aup in Sibu, Sarawak. Methods: This was a cross-sectional study done among 101 homemakers in Bukit Aup, Sibu, Sarawak. A Non-probability sampling method was adopted to select at least one homemaker from each household in the village. An interviewer-guided style of data collection was used. The data was analysed for descriptive data of mean and median, frequencies and standard deviation using SPSS. Results: Among the respondents, the level of good KAP are 53.5%, 39.6% and 58.4% respectively. A significant positive correlation is noted between attitude score and practice score (r=0.203, p<0.05) using Pearson correlation analysis. Out of a total number of 457 villagers, 33 of them (7.2%) had gastrointestinal health complaints in the past six months. There were 36 episodes (7.9%) of abdominal cramp or pain, followed by 18 episodes (3.9%) of diarrhoea and three episodes (0.7%) of vomiting. Conclusion: Generally, it was observed that the respondents had a satisfactory level of knowledge and practices of food hygiene. However some of the respondents had some lapses in their responses to queries on food hygiene attitude.

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