Assessment of food hygiene and safety knowledge, attitude, and practices of fruit and vegetable vendors in the Ho central market, Ghana

Boakye, Maxwell Kwame; Tornyi, Janet Mawunyo; Dzubey, Innocent; Adzoyi, Paulina; Ayimah, John Coker; Boakye, Dorothy Serwaa; Wiafe, Edward Debrah

doi:10.1016/j.heliyon.2023.e19579

Cited by 4 publications

(1 citation statement)

References 34 publications

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“…Knowledge of food safety is linked to a positive attitude and practice through the training of food handlers [23,32,33]. Also, training food handlers is inadequate in achieving adherence to food safety [34]. The day-to-day context greatly impacts food safety knowledge, attitudes, and practices (KAP) [35].…”

Section: Discussionmentioning

confidence: 99%

Food safety knowledge and attitudes among fish vendors in informal markets in Ilorin, Nigeria: A cross-sectional study

Ghali-Mohammed,

Isola,

Adeyemo

et al. 2024

Preprint

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Background With the rising demand for fish and concerns about foodborne illnesses, understanding vendors' perspectives is critical for enhancing food safety standards. This cross-sectional study assessed food safety knowledge and attitudes among fish sellers operating in informal fish markets in Ilorin Metropolis, Nigeria, using a structured questionnaire administered via face-to-face interviews between October and December 2023. Methods A total of 240 fish vendors completed the survey. A stepwise backward binary logistic regression model was used to identify independent factors associated with good knowledge or satisfactory attitudes toward food safety among fish vendors. Results Over 62.5% of respondents demonstrated good food safety knowledge, particularly in areas such as personal hygiene and cross-contamination. However, misconceptions about foodborne diseases persist. While attitudes toward food safety were generally positive, certain practices such as wearing protective gear were less endorsed. Demographic factors significantly influenced both knowledge and attitude. Logistic regression analysis revealed that respondents of higher age groups were at least 11 times more likely to have satisfactory attitudes (OR: 10.5, 95% CI: 1.8–62.8, p = 0.015) toward food safety. Also, participants with smaller family sizes were four times more likely to display satisfactory attitudes toward fish safety. Conclusion These findings underscore the need for targeted interventions, including training programs and government regulations, to improve fish vendors’ food safety practices. Strengthening education and enforcement measures is crucial for safeguarding public health and enhancing the quality of fish products in Ilorin's informal markets.

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