Food Safety Education for Pharmacy Students to Prevent Foodborne Diseases: A Modified Qualitative Systematic Review

Abstract

Foodborne diseases remain a critical global public health challenge, disproportionately affecting low-resource settings and vulnerable populations. This dissertation examines the integration of food safety education into pharmacy curricula to prevent foodborne diseases, with a focus on Cambodia. Utilizing a Modified Qualitative Systematic Review (MQSR), the research synthesizes evidence from peer-reviewed articles and grey literature to identify the essential knowledge and skills required by pharmacy students to promote effective food safety practices.

The findings underscore the limitations of current pharmacy curricula in Cambodia, particularly in addressing practical competencies related to food safety education. While foundational topics such as toxicology, bacteriology, and virology are covered, there is a lack of emphasis on household food safety practices and community-focused prevention strategies. Drawing on international best practices, including the World Health Organization's Five Keys to Safer Food, this study highlights the need for targeted training to equip pharmacists with the skills to educate communities on preventing foodborne diseases.

This research proposes incorporating comprehensive food safety modules into pharmacy programs, utilizing interactive, contextually relevant, and evidence-based teaching approaches. The recommendations aim to enhance pharmacists’ capacity to serve as frontline educators in mitigating the burden of foodborne diseases. By addressing this critical gap, the study contributes to the development of more effective health education strategies, thereby improving public health outcomes in Cambodia and similar contexts.