scholarly journals Food-Handling Practices and Environmental Factors Associated With Food Contamination Among Street Food Vendors in Nairobi County, Kenya: A Cross-Sectional Study

2017 ◽  
Vol 1 (1) ◽  
pp. 62-71
Author(s):  
Emmah Nyambura Kariuki ◽  
Zipporah Waithera Ng’ang’a ◽  
Peter Wanzala
Keyword(s):  
Environmental Factors ◽  
Food Contamination ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Food Handling ◽  
Cross Sectional ◽  
Street Food ◽  
Factors Associated ◽  
Handling Practices ◽  
Food Handling Practices

scholarly journals Sanitary Conditions of Food Vending Sites and Food Handling Practices of Street Food Vendors in Benin City, Nigeria: Implication for Food Hygiene and Safety

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
P. W. Okojie ◽  
E. C. Isah
Keyword(s):  
Tertiary Education ◽  
Educational Status ◽  
Cross Sectional Study ◽  
Food Handling ◽  
Cross Sectional ◽  
Street Food ◽  
Benin City ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Sanitary Conditions

Objective. To determine the sanitary conditions of vending sites as well as food handling practices of street food vendors in Benin City, Nigeria.Methodology. A descriptive cross-sectional study was done using an observational checklist and researcher-administered questionnaire. 286 randomly selected vending units were surveyed, and their operators interviewed on their food handling practices.Results. A higher proportion, 259 (90.5%), of the observed vending sites appeared clean. The following sanitary facilities were observed in and around the respective food premises of the respondents: waste bin, 124 (43.4%), refuse dumpsite, 41 (14.3%), wash hand basin, 201 (71.2%), hand towel, 210 (73.4%), and soap, 220 (76.9%). There were also the presence of flies 118, (41.3%), and the presence of rats/cockroaches, 7 (2.4%). Respondents with tertiary education, 5 (38.5%), vended foods in environment with good hygiene status compared to those with secondary, 45 (31.7%), and primary education, 33 (27.3%). There was no statistically significant association between educational status and the hygiene status of food premise (P=0.362).Conclusion. This study showed that street food vending sites in Benin City were sanitary and that food vendors had good food handling practices.

scholarly journals Knowledge on Food Safety and Food-Handling Practices of Street Food Vendors in Ejisu-Juaben Municipality of Ghana

2020 ◽  
Vol 2020 ◽  
pp. 1-7 ◽  
Author(s):  
Raymond Addo-Tham ◽  
Emmanuel Appiah-Brempong ◽  
Hasehni Vampere ◽  
Emmanuel Acquah-Gyan ◽  
Adjei Gyimah Akwasi
Keyword(s):  
Food Safety ◽  
Training Programs ◽  
Simple Random Sampling ◽  
Food Handling ◽  
Cross Sectional ◽  
Street Food ◽  
Cooked Food ◽  
Handling Practices ◽  
Mixed Approach ◽  
Food Handling Practices

Street foods have become a major source of cooked food for most households and individuals in many developing countries including Ghana. However, the rising concern about food-borne illness has questioned the knowledge of the street food vendors to constitute safety practices for food handling. This study assessed the knowledge of street food vendors on food safety and food-handling practices in the Ejisu-Juaben Municipality of Ghana. The study used a cross-sectional mixed approach involving 340 participants selected by simple random sampling. A structured questionnaire and an observational checklist were used to collect data and analyzed using STATA version 12. The results indicated that 98.8% of the food vendors had good knowledge on food safety and handling. The knowledge on food safety was associated with training (p value ≤0.011), license status (p value ≤0.002), marital status (p value <0.001), and religion (p value ≤0.038). Good food-handling practices were associated with training (p value ≤0. 001) and license (p value ≤0.002) and not their educational levels. The study found training of food vendors as the most effective way to increase knowledge on food safety and enhance food-handling practices. The study recommended for collaborations of municipal assemblies with other agencies to strengthen, sustain, and organize regular training programs for new entrants and existing food vendors as well as retraining of trainers to equip them adequately with knowledge and skills to enable them effectively facilitate training programs for food vendors.

Environmental factors associated with allergic rhinitis symptoms in Japanese university students: A cross-sectional study

2018 ◽  
Vol 45 (5) ◽  
pp. 1006-1013 ◽  
Author(s):  
Hironobu Nishijima ◽  
Sayaka Suzuki ◽  
Kenji Kondo ◽  
Tatsuya Yamasoba ◽  
Shintaro Yanagimoto
Keyword(s):  
Allergic Rhinitis ◽  
Environmental Factors ◽  
University Students ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Japanese University ◽  
Factors Associated

scholarly journals Factors associated with food safety practices among food handlers: facility-based cross-sectional study

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Jember Azanaw ◽  
Mulat Gebrehiwot ◽  
Henok Dagne
Keyword(s):  
Food Safety ◽  
Health Professionals ◽  
Cross Sectional Study ◽  
Local Health ◽  
Food Handlers ◽  
Sectional Study ◽  
Food Handling ◽  
Cross Sectional ◽  
Safety Practices ◽  
Factors Associated

Abstract Objective The primary objective of this study was to assess factors associated with food safety practices among food handlers in Gondar city food and drinking establishments. The facility-based cross-sectional study was undertaken from March 3 to May 28, 2018, in Gondar city. Simple random sampling method was used to select both establishments and the food handlers. The data were collected through face-to-face interview using pre-tested Amharic version of the questionnaire. Data were entered and coded into Epi info version 7.0.0 and exported to SPSS version 22 for analysis. Results One hundred and eighty-eight (49.0%) had good food handling practice out of three hundred and eighty-four food handlers. Marital status (AOR: 0.36, 95% CI 0.05, 0.85), safety training (AOR: 4.01, 95% CI 2.71, 9.77), supervision by health professionals (AOR: 4.10, 95% CI 1.71, 9.77), routine medical checkup (AOR: 8.80, 95% CI 5.04, 15.36), and mean knowledge (AOR: 2.92, 95% CI 1.38, 4.12) were the factors significantly associated with food handling practices. The owners, managers and local health professionals should work on food safety practices improvement.

scholarly journals Evaluation of hygiene and food handling attitudes and practices during social isolation due to COVID-19 in Peruvian households: a cross-sectional study

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 378-384
Author(s):  
E.B. Cahuana Diaz ◽  
I.G. Revoredo Torres ◽  
J. Saintila
Keyword(s):  
Social Isolation ◽  
Online Survey ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Food Handling ◽  
Chi Square ◽  
Cross Sectional ◽  
Significance Level ◽  
Attitudes And Practices ◽  
Handling Practices

The pandemic has affected almost all areas of people's lives and the way food is prepared is no exception. Food safety has been hit the hardest in the COVID-19 era. The aim of this paper was to investigate the attitudes and hygienic practices and food handling during social isolation by COVID-19 in Peruvian homes. A cross-sectional study was conducted that included 538 participants over 18 years of age from all regions of Peru, administering an online survey of 15 questions. The sample was selected by nonprobability sampling for convenience. The data were analysed using the statistical software IBM SPSS version 24 and the Chi-square test was used. A significance level of 5% was considered. Women represented the highest percentage of the sample (73.0%). 87.7% of the participants considered correct handling of food at home important during social isolation. Whereas 49.7% of the sample reported that they began to emphasize good handling practices when the COVID-19 pandemic began. Hand washing practices were more frequent in participants with a higher level of education (p<0.001). In general, the participants demonstrated a positive attitude and were aware of the role of hygienic practices when handling food.

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