1.1 Introduction
Food hygiene and safety among handlers is a critical aspect of maintaining public health and ensuring the safety of food consumed by individuals. It encompasses practices and protocols targeted at preventing foodborne illnesses and contamination during food handling processes. According to the World Health Organization (WHO), food safety involves handling, preparing, and storing food in a way that prevents contamination and reduces the risk of foodborne illnesses. Proper hygiene practices among food handlers, including handwashing, wearing appropriate clothing and protective gear, and maintaining cleanliness in food preparation areas, are essential to prevent the spread of pathogens and ensure the safety of food.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of terms.
1.2 Background of Study
In recent decades, globalization and technological advancements have reshaped food production and distribution. International bodies like the World Health Organization (WHO) and national health agencies have developed guidelines and protocols to promote food safety and hygiene among food handlers worldwide. The street food industry offers a significant amount of employment, often to persons with little education and training. The established food safety know how among surveyed street food handlers regarding food contamination, types and symptoms of food-borne diseases was significant since pathogenic microorganisms had also been isolated from many street foods vended foods (Omemu et al., 2005). The level of food hygiene and safety practices in Nigeria is generally known as not being of high standard and this to a large extent plays a significant role in the etiology of food-borne diseases in the country. Reports of food-borne diseases outbreaks in various countries have resulted from unhygienic food handling and preparation practices within food establishments.
Food-borne diseases are a growing public health problem worldwide (WHO, 2009). It therefore becomes pertinent that a solution should be proffered against the prevalence of food-borne diseases. This study scrutinizes the level of food hygiene practices among street food handlers as they offer a wide variety of ready to eat foods sold and sometimes prepared in public places. Due to the unregulated activities of the street food handlers, recorded poor personal and community hygiene and poor hygiene practices in food handling, the need exists for food handlers to be trained on basic principles of safe food handling.
The world Health Organization (WHO) Indicated that food-borne diseases most of which are of microbial origin are perhaps the most widespread problems in the contemporary world and this is responsible for about one third of death worldwide, through infectious conditions with adverse effects can reduce economic productivity. Poor sanitary condition in most of the local markets and the environment being highly polluted and charged with spoilage and pathogenic flora is likely the source of contamination of food items sold by such handlers (Oweghe et al., 2001).
It is known that poor hygienic conditions in a food environment may encourage the multiplication of pathogenic organisms in food (Egeonu, 2002). It has been observed that Bacillus cereus and Staphylococcus aureus grow to oxygenic levels in food at 300c (Egeonu, 2003). Therefore microbiological examination of foods and food contact surfaces may provide information concerning the quality of the raw food, and the sanitary conditions under which the food is processed (Michael et al; 2004).
Categorically, there is regulated and unregulated food vending handlers. Unregulated food vending operates haphazardly without any monitoring mechanisms on what they prepare and sell and how they prepare and sell and how they do adhere to public health regulations. In some cities, food handlers lack knowledge on food preparation. Currently, food handlers acquired knowledge on proper food vending through informal systems (Mramba, 2015; Lyons and Snoxell, 2005). Utensils used for the preparation of raw foods are not properly and regularly washed. Already cooked foods in cupboards, plastic bowls, jugs and buckets are always uncovered thus increasing possibility of contamination (Muinde and Kuria, 2005; Mwangi, 2002; Onyangoet al., 2012; Riet, 2002; Muhonja and Kimathi2014; Tillerman, 2012).
Microorganisms live throughout the kitchen and can easily move around by attaching themselves to people easily move around by attaching themselves to people, food and equipment. Bacteria may pass from equipment to food which has not been properly cleaned and sanitized before being used to prepare another food. This implies that the food to be consumed by humans should be pure and free from contamination especially by pathogenic and spoilage micro organisms. Failure to ensure the safety and wholesomeness of the food consumed by the public might lead to some illness. To reduce contamination by microorganisms to a minimum level, and obtain good keeping quality of the products, the raw materials should regularly be monitored and examined.
Food contacts surfaces are a major concern for food service facilities in controlling the spread of food-borne pathogens, surfaces such as bench tops, table, etc. may have bacterial on them from contact with people, raw foods, dirty equipments or other things such as cartons that have been stored on the floor. If the bench tops are not properly cleaned, any food on them will be contaminated by the bacterial (Kamil, 2005).
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to examine the knowledge, attitude and practice of food hygiene and safety among handlers.
1.3 Statement of Problems
Investigation revealed that many food handlers lack adequate knowledge of food hygiene principles, including proper handwashing, temperature control, and cross-contamination prevention (Omemu et al., 2008). Also, even when trained, food handlers often fail to consistently apply food safety practices due to various factors such as time constraints, lack of resources, or inadequate supervision (Todd et al., 2010).
Furthermore, inadequate food hygiene practices among handlers contribute significantly to the occurrence of foodborne diseases, impacting public health and causing economic losses (Medeiros et al., 2017). Moving forward, ensuring compliance with food safety regulations and standards remains a persistent challenge, particularly in informal food sectors and small-scale enterprises (Grace et al., 2015). Hence, it is against this backdrop that this study aims to examine the knowledge, attitude and practice of food hygiene and safety among handlers.
1.4 Aim and Objectives of Study
The aim of the study is to examine the knowledge, attitude and practice of food hygiene and safety among handlers. In achieving this aim, the following specific objectives were laid out as follows:
- To determine the extent to which food handlers comply with recommended food safety practices during food handling, preparation, and storage;
- To identify barriers and challenges that hinder food handlers from adhering to food safety regulations and guidelines;
- To establish the public health implication of consumption of such foods from poor food hygiene in the study area; and
- To examine the relevance of food hygiene practice among food handlers towards the health benefit of consumers residing in the study area.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What is the public health implication of consumption of such foods from poor food hygiene in the study area?
- To what extent do food handlers comply with recommended food safety practices during food handling, preparation, and storage?
- What are the barriers and challenges that hinder food handlers from adhering to food safety regulations and guidelines?
- What is the relevance of food hygiene practice among food handlers towards the health benefit of consumers residing in the study area?
1.6 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
Hypothesis One
- H0: Food handlers in establishments with stricter regulatory oversight will not demonstrate higher levels of compliance with food hygiene practices compared to those in less regulated environments
- H1: Food handlers in establishments with stricter regulatory oversight will demonstrate higher levels of compliance with food hygiene practices compared to those in less regulated environments
Hypothesis Two
- H0: Improved training and education programs for food handlers will not lead to increased adherence to food hygiene practices and a reduction in the incidence of foodborne illnesses
- H1: Improved training and education programs for food handlers will lead to increased adherence to food hygiene practices and a reduction in the incidence of foodborne illnesses
1.7 Significance of Study
The findings from this research in the study area will inform policymakers and regulatory bodies about the effectiveness of current standards and guidelines. It aids in developing evidence-based regulations that promote consistent compliance and mitigate risks. Furthermore, this study will be of immense benefit to food technologist, food handlers and other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.8 Scope of Study
The scope of the research is focused on the knowledge, attitude and practice of food hygiene and safety among handlers using Ishielu Local Government Area of Ebonyi State as a case study.
1.9 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).
- Initial Cooperation Delay from Respondents: A particular limitation of this work came as a result of the respondent refusal to offer their cooperation at the initial time they were contacted. This contributed in making the success of this research study difficult.
1.10 Definition of Terms
Food:
It is any substance that people or animal eat or drink or that plants absorb to maintain life and growth. Food is any substance consumed for nutritional support for the body; it is usually of plant or animal origin (Ezeronye, 2007).
Food Hygiene:
It refers to the practices and conditions necessary to ensure the safety and suitability of food at all stages of the food chain, including food preparation, storage, and handling (World Health Organization, 2006).
Food Safety:
It refers to the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use (Codex Alimentarius Commission, 2020).
Food Handlers:
They are Individuals involved in the preparation, handling, and serving of food, including cooks, chefs, servers, and anyone else who comes into contact with food during its preparation or service (Todd et al., 2010).
