Food safety policies and practices in public spaces: The urban water, sanitation, and hygiene environment for fresh fish sold from individual vendors in Mzuzu, Malawi

Abstract

In sub‐Saharan Africa, informal markets account for more than 80% of the total food selling. Fish is a major protein source for households in Malawi and is commonly purchased from individual vendors. The aim of this study was to review national acts and policies and local regulations focused on fresh fish sold at open‐air markets or by mobile vendors and to further examine the water, sanitation, and hygiene environment that may impact food safety in Mzuzu City, Malawi. The study used interviews, an observational checklist, and sampling of water and fish skin. In general, there was limited oversight of food safety where fresh fish are sold by vendors, and food safety guidance was inadequate. There was access to water in three of the four markets, but only two markets had safe water (0 cfu/100 ml for Escherichia coli). All vendors stored water in a container for use throughout the day to sprinkle over the fish with their bare hands to keep them from drying out. The mean washing water E. coli level was 700 cfu/100 ml. All fish skin samples (25/25) were positive for the presence of Salmonella spp., and most had high levels of E. coli. Sanitation facilities were available for vendors and customers in two of the four markets, but the use was limited. This research identified three key opportunities: (a) Regulatory framework including informal markets and mobile vendors; (b) Safe water, clean and functional toilets, and handwashing stations with soap at every market; and (c) Foodborne disease education for vendors.

Perspectives and Practices on Water, Sanitation, and Hygiene from a Fishing Community along Lake Malombe, Southern Malawi

“…Our findings show that the hygiene practices in fish processing and quality management are not considered during handling, drying, and smoking. Such practices further promote the risk of microbial contamination of fish and fish products, as outlined in previous reports of poor fresh fish handling in Malawi [12,46]. Dried and smoked fish products which are deemed ready to eat are of particular concern, and it is important that fish hygiene should be emphasized in the fish value chain to ensure the safety and value.…”

Geographic and occupational mobility of small-scale fishers of Lake Malawi: an exploratory study of water, sanitation, and hygiene access, Malawi

“…This work builds on other recent studies on the gaps in access to water, sanitation, and hygiene in the Malawian fish distribution chain, among local vendors in the open-air markets, and the balance of food safety and hygiene within the economies of low-and middle-income countries (Morse et al, 2018;Lazaro et al, 2019;Samikwa et al, 2019;Kalumbi et al, 2020). The aim of this study was to examine the nature and extent of fishers' mobility patterns compared with historic cholera case trends and the associated access to improved sanitation facilities, safe drinking water, and handwashing practices while at work and home for two fishing camps in Malawi.…”

Accessibility of Sanitary Facilities Among Food Sellers in African Secondary Cities: Implications for Food Safety and Urban Planning Policies

“…Potential mediating and moderating factors could weaken the observed association in Mzuzu and Dschang. For instance, city planners usually inspect food in formal markets where there are well developed and planned marketing infrastructures, leaving out the majority of food traders operating in informal markets, on roadsides and from home (Lazaro et al, 2019;Temgoua et al, 2009). Therefore, food safety regulatory frameworks in these cities should be inclusive, as leaving out informal food traders may have negative implications for the management of foodborne outbreaks, which are linked to unhygienic standards in many developing cities (Imathiu, 2017).…”