Sanitation, hygiene, and food waste in Mexican households during COVID-19 lockdown and its relationship with educational level

Abstract

During the COVID-19 pandemic, changes were implemented in hygiene measures related to food preparation and storage. The purpose of this study was to describe hygiene practices and food wastage in households according to the residents' educational level. Materials and Methods: This was an observational and cross-sectional study conducted via a survey on the Google Forms platform aimed at residents of Mexico aged 18 and above, who were invited to participate voluntarily and anonymously. Statistical analysis was carried out using STATA 16 (Stata Corp LP). Results: Responses were received from 1081 participants, comprising 83.9% females and 16.1% males, with an average age of 32.9 years (±12.7), 68% of northern Mexico. Since the implementation of physical distancing, hygiene measures have been adopted in households during food preparation. Significant differences were observed according to the higher educational level, particularly in the inspection of fresh foods to prevent spoilage, attention to product expiration dates, and handwashing before cooking. Due to proper handling and storage, 64% reported not needing to discard fresh foods.

Conclusion: Although SARS-CoV-2 is not transmitted through food or its packaging, individuals mentioned adopting hygiene measures during food preparation. Furthermore, it was highlighted that professional educational level may influence certain sanitation practices. These actions contribute to preserving health and reducing food wastage.