Food Handling Knowledge and Safety and Hygiene Practices of Food Vendors in Tertiary Institutions in Lagos State, Nigeria

Abstract

This study's objective was to determine what spices are available in low-income households. StudyDesign, Setting, Participants, and Intervention: This was a survey interview study. A convenience sample of low-income individuals (n¼125). Most were women (n¼95), and black (n¼76), white (n¼31), or Hispanic (n¼21). Interview sites were job training and GED programs, substance abuse recovery and family success centers, and houses of worship in Atlantic City, Camden, Mount Holly, Newark, and Trenton, New Jersey. Outcome, Measures and Analysis: Demographic questions were posed, and a list of spices was read. Participants were asked how often they cooked dinner and to rank, on a 5-point Likert scale (1¼never; 5¼always), spices they kept. Means and frequencies were calculated for individuals' demographic characteristics, the number of dinners they cooked at home/week, and the spices named. Results: Approximately 89% reported they cook at least 5-7 dinners per week. The mean number of dried spices they had to cook with was 20.1+9.4; the median was 20.0. More than half the participants usually kept these 8 spices in their homes: black pepper (71.4%), garlic powder (71.4%), salt (67.5%), adobo (67.5%), ground cinnamon (66.7%), red pepper flakes (57.2%), saz on seasoning (54.8%), and oregano (52.8%). Over half kept these 6 spices at least ''sometimes'': Italian seasoning (73.2%), paprika (64.6%), chili powder (58.7%), bay leaves (55.6%), ground nutmeg (55.6%), and Mrs. Dash (55.6%). A third usually had fresh garlic (48.4%) and hot peppers (31.0%). Conclusions and Implications: This study suggests that low-income individuals keep spices on hand. Nutrition educators should note the types of spices they keep when developing recipes for their use.

Assessment of Health Practices of Food Vendors in the University of Benin

“…This finding is in agreement with the findings of Werkneh et al (2023) who noted that food vendors had good health practices as it relates to food safety. However, this finding contradicts the findings of Akeredolu, Okafor and Mbah (2014) who reported that food vendors had poor health practices as it relates to food safety. One possible explanation for this finding is that tertiary institutions typically establish stringent guidelines and regulations governing food safety standards for vendors operating within the school premises.…”