هادی اسلامی - student research center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
آمنه مرزبان - School of Public Health,Nutrition and Food Security Research Centre, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
فاطمه اکرمی مهاجری - School of Health, ShahidSadoughi University of Medical Sciences,Yazd, Iran
زینب رضایی - School of Health, ShahidSadoughi University of Medical Sciences,Yazd, Iran
محمد رفعتی فرد - Researcher in Social Determinants of Health Resarch Center, ShahidSadoughi University of Medical Sciences, Yazd, Iran

Introduction: Today, transmitted diseases through food and food poisoning have been considered as a public health problem in many countries. Lack of knowledge concerning hygiene and food safety can increase the risks associated with the consumed foods. Hence, the present study aimed to determine the studentschr('۳۹') knowledge and attitude of hygiene and food safety in Shahid Sadoughi University of Medical Sciences in Yazd. Materials & Methods: This study is a cross-sectional survey in which ۳۵۸ students were selected, out of ۵۴۰۰ students of different Schools of Shahid Sadoughi University of Medical Sciences in Yazd, via stratified random sampling method. In order to glean the study data, a questionnaire was applied, which were then analyzed applying Mann- Whitney and Kruskal-Wallis tests. Results: The mean score of knowledge has been reported in a low level within ۳۳% of students and the mean score of attitude has been demonstrated to be at a good level within ۶۳.۴% of students. Most students revealed a low knowledge level regarding the proper procedures for food storage and food-borne diseases. Moreover, ۲۸.۵% of students had a history of food poisoning, whose knowledge and attitude levels were significantly less than those of students who had no history of food poisoning (P;le۰.۰۰۱). Conclusions: As the study findings revealed, training programs in the form of workshops and courses related to hygiene and food safety can be effective for the students in increasing studentschr('۳۹') knowledge especifically lower grades students. These programs should contain practical information about microbiology of transmitted diseases through food and proper food storage methods.

Attitude, Food Safety, Knowledge, Students, آگاهی, نگرش, دانشجویان, ایمنی مواد غذایی