The Comparison of Knowledge, Attitude, and Performance Regarding Food Hygiene and Safety Between People With and Without a History of Covid-19 Infection



Norozi E¹ ; Fathinejad F² ; Salmani F³ ; Sadighara P² ; Zeinali T¹ Show Affiliations
Source: Iranian Journal of Health and Environment Published:2023

Abstract

Background and Objective: The purpose of this study is to evaluate the difference in knowledge, attitude, and performance in terms of food hygiene and safety between people with and without a history of Covid-19. Materials and Methods: This descriptive-analytical study was conducted on 712 people from August to September 2021 using a standard online questionnaire. The questionnaire had four sections, the first section includes demographic information, the second section includes seven questions related to participants' knowledge about food hygiene and safety, the third section includes ten questions about participants' attitudes, and the fourth section contains 10 questions related to participants' health performance. Multiple regression models were used to investigate the main predictors of knowledge, attitude, and performance. The significance level was considered as p < 0.05. Results: There were 271 (43%) people with a history of infection and 361 (57%) without infection. Demographic factors were not significantly different between people with and without a history of infection. The results of the present study showed that knowledge (p=0.05) and people's performance (p=0.002) about food hygiene and safety have a significant relationship with the history of corona infection. However, people's attitude was not affected by the corona infection (p=0.17). Attitude was the major predictor of performance (p <0.001). Conclusion: It can be claimed that contracting Corona has increased people's knowledge and improved performance regarding food hygiene and safety during the Covid-19 pandemic and has improved health conditions. © 2023 Iranian Association of Environmental Health, and Tehran University of Medical Sciences.