Food Hygiene Practices and Associated Factors Among Street Food Vendors in Northeastern Ethiopia: A Cross-Sectional Study

Mohammed, Ahmed Adem; Werkneh, Adhena Ayaliew; Yimer, Feiruz; Belew, Molla Teferi

doi:10.1007/s40609-023-00303-9

Cited by 2 publications

(1 citation statement)

References 20 publications

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“…Street food vendors should therefore reheat food thoroughly. In other studies, street food vendors believed that precooked food should be reheated substantially before consumption [35][36][37].…”

Section: Food Preparation and Servicementioning

confidence: 99%

Factors influencing consumer choices and food safety awareness in street-vended foods: A case study of Meru town, Kenya

Mwove,

Orwa,

Njoki

et al. 2024

FNDS

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The consumption of street-vended foods is common in many developed and developing countries, including Kenya. This study investigated the food safety knowledge of street food consumers (SFCs) and the factors influencing their choices of street-vended foods in Meru town, Kenya. A total of 456 respondents were randomly selected from different streets in Meru town to participate in this study. Data collection was carried out through in-person interviews using pretested structured questionnaires. The results of the survey revealed that a significant proportion, 79.2% of the participants were consumers of street vended foods. In addition, the study found a gender disparity that 58.8% of respondents were male and most of them had a primary or secondary education levels, while the majority of the female respondents reported that they had obtained college education. Furthermore, the majority of the respondents were self-employed (48.7%) and earned between KES 10,000 (USD 74) and KES 20,000 (USD 148) per month. The study also found that the average weekly expenditure on street-vended foods was estimated at KES 694.25 (USD 5.14). There was a highly significant association between the income range of the SFCs and their education level (p < 0.001), age category (p < 0.001) and employment category (p < 0.001). Education level (p=0.0274) and age (p=0.0205) of the SFCs were significant factors in predicting the personal hygiene knowledge scores of the SFCs. About 31.6% of consumers reported being sick once or twice a month after eating street foods. The study revealed that convenience, cost, quantity, hygiene and service were important factors considered by SFCs when purchasing street vended foods. The findings of this study offer valuable insights that can inform the development of appropriate strategies and policies aimed at promoting food safety awareness and ensuring the availability of safe and hygienic street-vended foods in Meru town, Kenya.

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Section: Food Preparation and Servicementioning

confidence: 99%

Factors influencing consumer choices and food safety awareness in street-vended foods: A case study of Meru town, Kenya

Mwove,

Orwa,

Njoki

et al. 2024

FNDS

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Food Safety Practices of Food Handlers and Microbial Quality of Food Served at Food Establishments of Academic Institutions in Northern Ethiopia

Gebru,

Gebremeskel,

Tafere

2024

Journal of Food Quality

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Background. Even though foodborne illness is a worldwide concern, it is devastating in developing countries such as Ethiopia. Objectives. The objective of this study was to assess the food safety knowledge, attitudes, and practices of food handlers and the microbial profiles of food served at food establishments associated with Mekelle University in Ethiopia. Methods. A cross‐sectional study was conducted among 332 food handlers working in food establishments at Mekelle University from January to May 2020. Quantitative data were collected using a structured interviewer‐administered questionnaire and an observational checklist. Moreover, a total of 30 cooked food samples and 33 hand swab samples from 10% of the selected food handlers were collected to evaluate the microbial profile of the food. A multivariable logistic regression analysis was used to identify factors associated with the outcome variables. Results. In this study, 79.5%, 55.4%, and 37.7% of the food handlers had good knowledge, a positive attitude, and good practices towards food safety, respectively. Their poor self‐reported food safety practices were clearly observed during their actual practices. The microbial profile result revealed that Staphylococcus aureus and Escherichia coli were identified in 13 (39%) and 27 (82%) of the food handlers’ hand swabs, respectively. Conclusion. This study indicated that food handlers working at these food establishments had poor attitudes and practices towards food safety and the microbial count of food samples was generally higher than the food safety standard. The safety of the food being produced and served in these restaurants will be greatly improved by regular supervision and retraining.

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Food Hygiene Practices and Associated Factors Among Street Food Vendors in Northeastern Ethiopia: A Cross-Sectional Study

Cited by 2 publications

References 20 publications

Factors influencing consumer choices and food safety awareness in street-vended foods: A case study of Meru town, Kenya

Factors influencing consumer choices and food safety awareness in street-vended foods: A case study of Meru town, Kenya

Food Safety Practices of Food Handlers and Microbial Quality of Food Served at Food Establishments of Academic Institutions in Northern Ethiopia

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