Assessment of the Knowledge of Food Safety Practices Among Food Vendors in Odioma Community, Brass Local Government Area of Bayelsa State, Nigeria

Ebe Elegen Kingston, Otobo I. Isaiah, Odigo Konmeze

Click an author's name to view their details

Abstract

Background: Unsafe food contributes significantly to foodborne diseases, especially in low- and middle-income countries. Ready-to-eat foods sold by street vendors are widely consumed but easily contaminated during preparation, storage or service. The objective of the study is, to assess the knowledge of food safety practices among food vendors in Odio-Ama Community, Brass LGA, Bayelsa State. The method applied for the study was a descriptive cross-sectional design was adopted. One hundred food vendors were sampled using a structured questionnaire covering knowledge of food hygiene, personal hygiene practices, environmental hygiene at vending sites, and factors influencing food safety practices. Data were analyzed using SPSS version 21 with frequencies, percentages, means, and standard deviations. Decision criteria were based on criterion means. The results obtained from the study demonstrated high knowledge of food hygiene principles, with a grand mean = 1.66 against a criterion mean = 1.00. Personal hygiene practices were moderately adequate with grand mean = 2.43 against a criterion mean = 2.00, but deficiencies existed in the use of protective clothing and hair covering. Environmental hygiene was below adequate levels in waste disposal and control of flies/rodents, with a grand mean = 1.96 against a criterion mean = 2.00. Education, training, sanitation facilities, and regulatory inspection positively influenced food safety practices, with a grand mean = 3.30 against a criterion mean = 2.50. in conclusion, food vendors in Odio-Ama have reasonably good knowledge of food safety principles; a significant gap exists between knowledge and practice, particularly in environmental hygiene. It was recommended that targeted training programmes, provision of sanitation infrastructure, and regular health inspections are needed to bridge this gap and reduce foodborne illness risk.

How to Cite

This article is published under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. Free to read, share, and adapt with attribution.