Assessment of Unhealthy Diets and Unsafe Foods and its Risks to Human Consumers: Public Health Approaches to prevent Chronic Diseases and Food Poisoning among University of Gezira Students, Sudan (2010 -2013).
Publication Type
Original research
  • E. E. Abbas Yousif Ahmed Abusalma (a) , E. Abdalla Khalifa (a) , A. M. Elhassan , M. Errami (b), (c) , R. Salghi (b) * S. Jo
This study was conducted in the University of Gezira, Sudan; among 4800 students from the first year in the
different colleges in ten campuses distributed in the Gezira State Sudan, to know, investigate, and assess the
health risks resulting from the consumption of unhealthy and unsafe foods and public health approaches to
prevent chronic diseases and food poisoning among students. Fifty duplicate swab samples of equipment
preparation surfaces, cooking surfaces and hand swabs of the food handlers were collected. All samples
were analyzed in the laboratory of Microbiology, Faculty of Public and Environmental Health, University of
Khartoum to evaluate the levels of contamination by using the approved isolation and identification
methods. Interpretations of the API Staph numerical profile of all samples were performed in Pasteur
Institute, Casablanca, Morocco. Results showed that 87.5% of the total students have no physical activities
and 28.96% of the total students have family history of diabetes. The present study showed there is a
significant relation between Body Mass Index of students and their physical activity (P < 0.005). All
samples of cooking equipments and hand swabs of the food handlers were contaminated with six bacterial
species: Staphylococci species, Bacillus species, Kocuria varians/rose, Proteus species, Enterobacter
species and Tatumella species. Staphylococci were the predominant bacteria species (79%) of the total
isolated Gram – positive cocci, but Gram- negative rods constituted 6% of the total isolated species. This
indicating the improper hygiene practices, improper hand washing, lack of surfaces and food preparation
equipment, cleanliness and disinfection. About 43.3% of the total food handlers know the proper way to
wash their hands during working hours and only 3.3% of them know the proper way of cleaning food
preparation surfaces. 
R. Salghi & al. / Mor. J. Chem. 3 N°3 (2015) 432-440
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