Development of Food Poisoning Prevention Module in Improving Consumer’s Knowledge, Attitude and Risk Perceptions on Food Poisoning Prevention
Food poisoning has been regarded as an important public health concern. The World Health Organization Southeast Asia region was identified as the second highest food poisoning magnitude burden after the Africa region with 175 000 death reported annually. As repeated outbreaks related to food pois...
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| Summary: | Food poisoning has been regarded as an important public health concern. The World Health
Organization Southeast Asia region was identified as the second highest food poisoning
magnitude burden after the Africa region with 175 000 death reported annually. As
repeated outbreaks related to food poisoning have been documented recently, focus on the
food poisoning education need to be prioritized as compared to other food and waterborne
diseases. The development of food poisoning prevention educational module is based on
Design and Development Research (DDR) approach that consist of three phases namely:
Need Analysis (Phase 1); Design and Development (Phase 2) and Implementation and
Evaluation (Phase 3). Observational study was conducted in Phase 1 among 430
consumers in Ampang Jaya using constructed questionnaire. In Phase 2, the design and
development of the module was conducted using literature review and document analysis.
Face and content validation were ascertained by field experts. The usability of the module
was tested in Phase 3 that employed pre and post experimental study for effectiveness
whilst feedback from consumers and health staff was gathered to evaluate the usefulness
of the module. Finding from Phase 1 showed that there are percentages of respondents with
low level of knowledge (23%), attitude (14%), preventive behavior (8%) and risk
perception (36%) on food poisoning prevention. This finding was supported by a few
challenges in food poisoning prevention education reported by the experts that include the
poor attitude of food handler and consumers on food safety as well as a need on empirical
research on existing food safety education module. In addition, the experts reported that
the module elements developed in Phase 2 were acceptable (coefficient validity > 0.7). The
module efficiency was tested and there was a significant increase of knowledge scores in
both intervention and control group after 4 weeks’ intervention (t (29) = 9.95, p= <0.001,
d = 1.82 and t (29) = 20.76, p = <0.001, d = 3.79 respectively). The attitude scores increased
significantly from 57.47 (9.28) to 61.97 (10.0) in the intervention group after 4 weeks of
module implementation (p= 0.019). This study serves as platform in exploring consumer’s
health belief as well as knowledge of food poisoning prevention that are crucial in
constructing an effective food poisoning prevention module. The module can be a potential
tool for the health educators in disseminating and empower the community on selecting a
safe food and clean food premise in order to prevent the recurrence of food poisoning in
Malaysia. |
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