Prevalence of Food Poisoning and Related Eating Behaviours among University Hostel Residents in Lahore, Pakistan: A Cross-Sectional Study

Background: Foodborne diseases are a significant health problem in Pakistan, where food safety regulations are poorly implemented. University hostel students are vulnerable to food poisoning due to the unhygienic conditions of the kitchen where large meals are prepared. Despite these concerns, documentation of foodborne outbreaks is limited in these institutional settings in Pakistan, and most cases go unreported. Objectives This study aimed to address the prevalence of food poisoning and related eating behaviours among university hostel residents in Lahore, Pakistan. Methods This was a cross-sectional study conducted among university students residing in various hostels in Lahore. The research was conducted among 400 participants aged 18 years and above. Data were collected through random sampling from both public and private hostels. We used a questionnaire to assess dietary habits and hygiene practices. Data were analyzed using SPSS version 23. Descriptive statistics were used to analyze the prevalence and demographic characteristics. Results The mean age of the participants was 21.9 years. The majority of the students (58%) lived in the university hostel, while 42% lived in the private hostels. Out of 400 participants, 96% were aware of food poisoning, and 66% of participants reported suffering from food poisoning at least once during their hostel stay. Poor sanitary practices were observed among both male and female, although no statistical association was tested. Conclusion Prevalence of self-reported food poisoning is relatively high among university hostel residents compared to the general population. Factors associated with food poisoning include trends in eating behaviours and hygienic practices that suggest a potential link with food poisoning. The findings of the study highlight that there is a need for food safety awareness, regular monitoring of food safety practices, and training of staff in hostel kitchens as well as local food venues.