Subject: “assessment of engagement of academic staff and students at the University of Beni Democratic Republic of Congo in promoting food hygiene awareness”

Abstract Background Food hygiene is a critical determinant of public health, particularly in low- and middle-income countries where foodborne diseases remain widespread. Globally, more than 600 million people suffer from foodborne illnesses each year, resulting in approximately 420,000 deaths. In the Democratic Republic of Congo, particularly in the city of Beni, insecurity, rapid urbanization, limited access to safe water, and the widespread consumption of street food increase the risks of food contamination and disease transmission. Within the framework of the Sustainable Development Goals and the WHO Ottawa Charter for Health Promotion, universities can play an essential role in strengthening hygiene education and promoting community health through academic engagement and civic participation. Objective This study aimed to assess the level of knowledge, participation, and influencing factors affecting the engagement of university members in Beni in promoting food hygiene awareness within the community. Methods A descriptive cross-sectional study using a mixed-methods approach was conducted among 200 participants from several higher education institutions in Beni, including students, lecturers, and other university staff. Data were collected using a structured questionnaire distributed both online and through direct contact. Quantitative data were analyzed using descriptive statistics and Chi-square tests in RStudio, while qualitative responses were examined through thematic analysis. Ethical principles such as voluntary participation, anonymity, and informed consent were strictly respected throughout the study. Results Among the 200 participants, 51.4% were students, 37.1% lecturers/researchers, and 11.5% other staff. A moderate level of food hygiene knowledge was reported by 57.1% of respondents, while 14.3% reported very good knowledge and 20.0% reported low or very low knowledge. The Chi-square test showed no statistically significant association between university status and level of knowledge (χ 2 = 7.43, df = 8, p = 0.49). Participation in food hygiene awareness activities was reported by 57.1% of respondents, while 42.9% had never participated. Participation differed by status (lecturers/researchers = 51 participants, students = 46 participants, other staff = 17 participants), but the association between university status and participation was not statistically significant (χ 2 = 2.48, df = 2, p = 0.29). Regarding frequency of participation, 40.0% reported occasional involvement, 22.9% rare participation, and 22.9% no participation. The association between university status and frequency of participation was also not statistically significant (χ 2 = 12.74, df = 8, p = 0.12). The most common awareness activities were conferences or seminars (38.5%), social media campaigns (23.1%), and other initiatives (23.1%). The main barriers identified were lack of time (37.1%), insufficient institutional resources (31.4%), and limited organized initiatives (17.1%). A large majority of respondents (96.43%) expressed willingness to participate in future food hygiene initiatives. Conclusion The findings highlight both the potential and the limitations of university engagement in promoting food hygiene in Beni. Although awareness and willingness to participate are high, participation remains irregular due to institutional and organizational barriers. Strengthening university-led hygiene initiatives through education, structured programs, and partnerships with public health authorities, non-governmental organizations, local community leaders, and street food vendors could transform academic communities into key civic actors supporting food safety, community resilience, and sustainable development in Beni and similar contexts.