Kap Study On Advancement In Food Preservation Methods Among The General Population in Saudi Arabia

Abstract

Background: Food preservation is a prerequisite for a number of reasons. A few merchandise, like Certain vegetables, like fruits and root vegetables, are more prolific during specific seasons, while others are restricted to consumption during others. In particular domains, food products are synthesized in excess, while in others, there is not ample of them whenever needed. Today, food preservation is imperative for newly industrialized nations like India to accomplish their food supply solicits.

Methods: To gain insight into the KAP on food preservation among Saudi Arabian population, the research study deployed a cross-sectional survey. The questionnaire was administered in both Arabic and English. General parameters like the region of residence, age, gender, and work status were gathered for the metrics. For the purpose of analyzing the data, the imported questionnaires were loaded into SPSS version 23.0, the Statistical Package for the Social Sciences.

Results: Post-hoc analysis, applied to compare the obtained values for all pairs, showed no significant statistical differences between them, apart from the relationship between Education level  and  overall KAP (p = 0.216). No Significant correlation exist between Gender and KAP factor. Knowledge Domain (Male: P= 0.968, x2 =1.823, Female: P= 0.776, x2  = 1.951).

Conclusion: A crucial component of food engineering and the creation of novel food items is the use of new technology. Innovative methods for food processing and preservation provide several benefits for food safety, quality, and nutrient retention. Nonetheless, customer approval of new technologies has a big impact on their adoption. Higher educated respondents had a higher favourable opinion of new technology; this might be attributed to their increased familiarity with and understanding of food preservation