Advances in Bioscience and Bioengineering 2019; 7(3): 43-49 http://www.sciencepublishinggroup.com/j/abb doi: 10.11648/j.abb.20190703.14 ISSN: 2330-4154 (Print); ISSN: 2330-4162 (Online) Assessing Awareness, Attitude, and Practice of Food Safety Among the Population of Quetta, Pakistan Sahar Munir, Syeda Hafsa Ali * Department of Microbiology, Baluchistan University of Information and Technology Engineering and Management Sciences, Quetta, Pakistan Email address: * Corresponding author To cite this article: Sahar Munir, Syeda Hafsa Ali. Assessing Awareness, Attitude, and Practice of Food Safety Among the Population of Quetta, Pakistan. Advances in Bioscience and Bioengineering. Vol. 7, No. 3, 2019, pp. 43-49. doi: 10.11648/j.abb.20190703.14 Received: June 11, 2019; Accepted: July 25, 2019; Published: August 12, 2019 Abstract: Foodborne diseases are increasing at an alarming rate in Pakistan. An increase in gastrointestinal disorder outbreaks has demanded implementation of hygiene and quality practices. Food can initiate epidemics and serves as a growth substrate for bacterial and other food poisoning agents. This study evaluates knowledge, attitudes, and practices among food handlers in maintaining food hygiene in Quetta city. A questionnaire-based survey was conducted to highlight gaps in food safety knowledge among the population. Survey results reveal the need for consumer education regarding safe food handling practices. Respondents belonging to every sphere of life participated in this survey. Food safety knowledge, practices, and attitudes of food handlers indicate that food-handling problems are needed to be addressed. Our research showed that respondents were aware of hygienic practices before preparing and eating food. However, more than half of the respondents were unaware that Salmonella typhi is a foodborne pathogen. We found 74% of the male and 26% female food handlers were unaware of proper hygienic practices. More than 65% of respondents had poorly developed sewage system which floods during rainy seasons causing a rise in these diseases. Our survey revealed the need for consumer education regarding safe food handling practices from purchasing food to dealing with home. Unhygienic food preparation standards, unavailability of clean water as major factors of food poisoning in third world countries. Microbiologists should take the load to ensure proper knowledge about food pathogens. Continuous education and training can strengthen food handler’s knowledge in required areas. Keywords: Food Safety, Consumer Knowledge, Hygiene, Foodborne Outbreaks 1. Introduction Foodborne diseases are considered a significant downside worldwide. Foodborne illness is infections of gastrointestinal (GI) tract caused by consumption of food that has been contaminated with microorganisms [1]. Such food contains enough microorganisms or toxins to cause disease in an individual. These illnesses usually arise due to the consumption of unhygienic food due to improper handling, preparation, or storage of food. Good hygienic practices in food preparation can reduce the chances of contracting diseases. However, some people are more likely to develop foodborne illnesses than others due to weak immune systems. The common symptoms that arise due to unhygienic measures or consumption of contaminated food include diarrhea, fever, abdominal pains, cramps, vomiting, bloody diarrhea, etc [2]. According to WHO gastrointestinal infections are responsible for 2.2 million annual deaths worldwide [3]. Increase in outbreaks of gastrointestinal diseases has demanded implementation of hygienic practices. Improper food handling contributes 97% of foodborne diseases in food outlets and homes. Food handlers may transmit pathogens passively from a contaminated source. Data on risk factors for foodborne diseases imply that most outbreaks result from improper food handling practices [4]. Foodborne epidemics of Salmonella, Listeria, and Escherichia coli 0157 has bought awareness among the public regarding the consumption of unhygienic food [5]. The hands of food service employees serve as a vector in the spread of