Research Article
Knowledge, Attitudes, and Practices of Food Safety Among University Students in Bangladesh: Insights from a Cross-sectional Study
Issue:
Volume 13, Issue 5, October 2025
Pages:
108-117
Received:
18 March 2025
Accepted:
27 March 2025
Published:
2 September 2025
DOI:
10.11648/j.ajbio.20251305.11
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Abstract: Foodborne diseases are a serious global health problem that makes people sick and sometimes causes death. This study aimed to investigate the current knowledge, attitudes, and practices regarding food safety among the students in Bangladesh. A cross-sectional, anonymous online survey was conducted from January to March 2024, involving 40 students from various disciplines. The findings showed that while all participants had basic food safety knowledge, there were significant gaps in their practical understanding. Only 45.7% of students were aware of the correct freezer temperature, and 42.9% correctly identified the safe cooking temperature. Although 88.1% of respondents expressed concern about food safety and recognized consumer unawareness and weak enforcement as major issues, their actual food-handling practices remained inconsistent. Only 34.1% regularly cleaned cutting boards after handling raw meat, and 80.5% did not consistently separate raw and cooked foods. These results highlight the urgent need for targeted educational interventions to bridge the gap between knowledge and practice. Strengthening food safety education among university students could promote safer food-handling behaviors, reduce the risk of foodborne illnesses, and contribute to improved public health outcomes.
Abstract: Foodborne diseases are a serious global health problem that makes people sick and sometimes causes death. This study aimed to investigate the current knowledge, attitudes, and practices regarding food safety among the students in Bangladesh. A cross-sectional, anonymous online survey was conducted from January to March 2024, involving 40 students f...
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Research Article
Potential of Mango Peels and Kernels as Feedstuffs: Effect on Broiler Chicks Growth Performance
Issue:
Volume 13, Issue 5, October 2025
Pages:
118-126
Received:
13 July 2025
Accepted:
13 August 2025
Published:
3 September 2025
DOI:
10.11648/j.ajbio.20251305.12
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Abstract: The increasing cost of conventional poultry feed ingredients has driven interest in alternative, sustainable feed resources. This study aims to evaluate the potential of mango (Mangifera indica L.) by-products, specifically mango peel and mango kernel flours as substitutes in broiler diets, and their effect on growth performance, feed efficiency, mortality rate and carcass yield. A total of 180 14-days-old broiler chicks (Cobb 500) were randomly assigned to four dietary treatments for a 45-day feeding trial: (1) control RC (standard commercial diet), (2) R1 diet with 15% mango peel flour (MPF), (3) R2 diet with 15% mango kernel flour (MKF), and (4) R3 diet with a combination of 7.5% MPF and 7.5% MKF. Performance indicators including body weight (BW), body weight gain (BWG) and feed conversion ratio (FCR) were monitored weekly, while carcass characteristics were assessed at the end of the trial. Results showed that formulated diets maintained adequate crude protein levels (18.43–21.60%), suggesting that partial substitution of maize or oil with MPF or MKF does not compromise protein supply. After 45 days of age, the weight and weight gain of the animals were significantly different (p ˂ 0.05) with each type of diet. An average weight of 2086, 2489, 2516, and 2887 g were recorded for diets R1, R2, R3 and RC, respectively. Feed conversion ratio (FCR) had the highest value (1.44 ± 0.10) in the R1 diet (p ˂ 0.05) compared to R2 (1.21 ± 0.10), R3 (1.20 ± 0.15) and RC (1.07 ± 0.10) after 45 days of age. Mortality rates across the RC and R3 groups were within acceptable limits (<5%) for broiler production, showing that no adverse health effects resulted from the inclusion of mango by-products. These findings highlight the potential of agro-industrial mango by-products in poultry nutrition, contributing to cost reduction and sustainability in the poultry industry.
Abstract: The increasing cost of conventional poultry feed ingredients has driven interest in alternative, sustainable feed resources. This study aims to evaluate the potential of mango (Mangifera indica L.) by-products, specifically mango peel and mango kernel flours as substitutes in broiler diets, and their effect on growth performance, feed efficiency, m...
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,
Md Mohibul Hasan
