An Assessment of Food Safety Needs of Restaurants in Owerri, Imo State, Nigeria

Abstract

One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported that they clean and sanitize food equipment and contact surfaces while 37% engaged in cross-contamination practices. Forty-nine percent reported that they would allow a sick person to handle food. Only 70% reported that they always washed their hands while 6% said that they continued cooking after cracking raw eggs. All respondents said that they washed their hands after handling raw meat, chicken or fish. About 35% lacked knowledge of ideal refrigeration temperature while 6% could not adjust refrigerator temperature. Only 40%, 28%, and 21% had knowledge of Salmonella, E. coli, and Hepatitis A, respectively while 8% and 3% had knowledge of Listeria and Vibrio respectively, as pathogens. Open markets and private bore holes supplied most of their foods and water, respectively. Pearson’s Correlation Coefficient analysis revealed almost perfect linear relationship between education and knowledge of pathogens (r = 0.999), cooking school attendance and food safety knowledge (r = 0.992), and class of restaurant and food safety knowledge (r = 0.878). The lack of current knowledge of food safety among restaurant staff highlights increased risk associated with fast foods and restaurants in Owerri.

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

“…None of the food handlers 100% (n=25) had attended any specific training for food handling. In several studies, food service workers that received training had better hygiene scores and safe food handling practices than those that did not receive training [11,17,41,42]. This reveals that periodic trainings for the food handlers in this study will be of great importance towards safe food handling.…”

“…Sixteen (n=16) 64% of the individual respondents in this study did not have any formal education. Higher levels of education have been associated with better food safety knowledge awareness, and better sanitary conditions in other studies [18,42], and a study of the environmental hygiene of food service outlets were significantly associated with the age and educational level of operators [43]. A study in India indicated that food handling practices was related with educational status of food handlers [44].…”

“…Eighty per cent (n=20) of the food handlers did not know that the health status of the food handlers should be assessed prior to employment. A study reported that 47% of food service chefs and managers had a lack of awareness that sick persons can spread foodborne illness [42]. The health status of these food handlers could have serious implications for food safety.…”

The incidence and distribution of Listeria monocytogenes in ready‐to‐eat vegetables in South‐Western Nigeria

“…). The WHO also reported that more than 200,000 people die annually of food poisoning in Nigeria (Onyeneho and Hedberg ). Although, the full extent of the burden and cost of unsafe food is unknown, the impact on global health, trade, and development is considered to be immense.…”

“…The World Health Organization (WHO) reported that 1.8 million people died in 2005 from diseases largely due to pathogens that contaminated food and water supplies (Sudershan et al 2014 ). The WHO also reported that more than 200,000 people die annually of food poisoning in Nigeria (Onyeneho and Hedberg 2013 ). Although, the Listeria monocytogenes is a small gram-positive, oxidase-negative, nonsporulating motile bacterium.…”