Knowledge, Awareness, and Food Safety Practices Related to Salmonella and Escherichia coli among the Public in Southern India
Mothilal N1 and Gandhi N2*
1. Department of Microbiology and Pathology, Government hospital, Devarakonda, Nalgonda, Telangana.
2. Department of Marine Biology, Vikrama Simhapuri University, Nellore, Andhra Pradesh, India
Corresponding Author: Dr. Gandhi N Email: gandhigfia2017@gmail.com
Abstract
Foodborne diseases remain a major public health concern worldwide, particularly in developing countries where awareness regarding microbial contamination of food is often limited. Among the most common foodborne pathogens are Salmonella and Escherichia coli, which are responsible for a wide range of gastrointestinal infections associated with contaminated food and water. The present study aimed to assess the level of public knowledge regarding these pathogens and general food contamination practices among individuals residing in the southern regions of India. A cross-sectional survey was conducted among randomly selected individuals from the states of Telangana, Andhra Pradesh, and Karnataka using a structured questionnaire. The survey included questions assessing knowledge, awareness, and food handling practices related to foodborne pathogens. Statistical analysis was performed using descriptive statistics, correlation analysis, and principal component analysis (PCA) to evaluate relationships among variables. A total of 210 participants completed the survey. Results indicated that while a moderate proportion of participants were aware that microorganisms can contaminate food (68%), only a smaller percentage correctly identified Salmonella (41%) and E. coli (38%) as common causes of foodborne illness. Correlation analysis revealed significant associations between educational level and knowledge of foodborne pathogens (r = 0.46). PCA revealed two major components explaining the majority of variation: general awareness of food contamination and safe food handling practices. The findings highlight the need for improved public education and awareness programs focusing on food safety and prevention of microbial contamination. Strengthening public knowledge could contribute to reducing the burden of foodborne diseases in the region.
Keywords: Foodborne pathogens, Salmonella, Escherichia coli, food contamination, public awareness, food safety, survey study, principal component analysis
