This study mapped out and investigated the spatial relationship between cholera incidences and environmental risk factors in the study area. The study area was stratified into eight zones. Water samples from each zone were collected and analyzed to determine the colony forming units. GIS layers including housing density, digitized roads, rivers, buildings, and cholera incidence data from hospital archives were also collected and analyzed using ArcGIS 10.1. It was observed that there was an association between the ERFs (p < 0.001). Similarly, 18 out of the 44 waste dump sites, seven out of 18 markets, and two out of 36 abattoirs were found near the historical cholera cases. Similarly, 4 (21.1%) locations were traced to be predominantly close to rivers and waste dump site. All the historical cholera cases were found adjoining to roads and buildings. Highest CFU count was found in the wells and streams of areas with a cluster of all the environmental risk factors and high housing density. This study revealed that waste dump sites and market had the highest predisposing attribute while the least was abattoir. The uniqueness of the study lies in the combination of mapping and microbial analyses to identify and assess the pattern of cholera risk and also to provide clear information for development of strategies for environmental supervision.

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Background: The risk of foodborne diseases increase with poor food handling practices. Unsafe food leads to the spread of diseases which increases morbidity and occasionally mortality, significantly impeding public health. This study was aimed to determine food hygiene knowledge, attitude, and practices among food handlers in Calabar Municipal, Cross River State, Nigeria. Methods: A total of 156 food handlers were randomly selected and interviewed using a structured pretested questionnaire. Direct observation of environment and hygiene practices while handling or serving the food was also done. SPSS version 25 was used for data analysis and testing associations using Chi square test. Results: The finding of the study revealed that majority 135(86.6%) of the food handlers had good knowledge of food safety and hygiene. Most 134(86%) of the respondents also had good level of practice of food hygiene. Majority 118(75.6%) were also found to have good attitude towards food hygiene. but few still had poor practice. The proportion who had good food hygiene practice was higher among handlers with good food hygiene knowledge levels compared to those with poor knowledge levels, (87.3% versus 66.6%) and the difference was statically significant (P =0.002). Moderately sanitary food vending environments were also observed in the study. Conclusion: Good food hygiene practices is associated with good knowledge levels. We recommend health education courses/ workshops for food handlers as a requirement for commencement of food vending business. Continuous monitoring and periodic training is also essential in order to improve knowledge, attitude and practice towards food safety.

Background: The magnitude of production and sales of unregulated beverages in Nigeria has significantly increased over the years. Several studies have found a high prevalence of pathogenic microorganisms in locally made drink samples which is a threat to public health. This study assessed the knowledge, awareness of public health risks associated with the use of previously disposed plastic bottles for packaging drinks and hygiene practices of producers of artisanal drinks in Calabar Municipality, Nigeria. Methods: The study adopted a descriptive cross-sectional design using a semi-structured questionnaire to elicit information from 166 producers of locally packaged drinks. Data collected were analyzed using SPSS version 25.0. Associations were tested using chi square statistics. Results: The study showed a high level of awareness of food borne diseases 120(73.2%). Majority of the respondents 83(50.8%) had a high level of knowledge on health risks associated with use of previously disposed bottles for packaging drinks. The level of hygiene practice was however not in tandem with Knowledge as the practice level was generally poor 99(60.3%). Majority 114(69.5%) also had a negative attitude towards safe use of previously disposed plastic bottles. There was an association between producers’ duration in business and food hygiene practices (X2= 5.153, P= 0.023). There was also a significant association between producers’ exposure to food hygiene training and food hygiene practice (X2= 49.993, P= 0.0001) Conclusion: There is an urgent need for planned regular food safety training sessions for artisanal drink producers and the regulation of sales of artisanal drinks to safeguard public health in Nigeria.