Thesis Abstract

Abstract
Food hygiene is a critical aspect of public health, particularly in the food service industry where food vendors play a crucial role in ensuring the safety of consumers. This study aimed to assess the knowledge of food vendors on food hygiene practices in Imo State, Nigeria. A cross-sectional survey was conducted, and data were collected using structured questionnaires. A total of 200 food vendors participated in the study, providing information on their knowledge of food hygiene principles and practices. The findings revealed varying levels of knowledge among the food vendors, with a significant number demonstrating a good understanding of basic food hygiene practices such as handwashing, proper storage of food, and cleaning of utensils. However, there were also areas of concern, particularly regarding the handling of raw and cooked foods, as well as the prevention of cross-contamination. Factors such as education level, years of experience, and training in food hygiene were found to influence the knowledge levels of the food vendors. Vendors with higher education levels and those who had received formal training on food hygiene generally exhibited better knowledge and adherence to food safety practices. Additionally, vendors with more years of experience tended to have a more comprehensive understanding of food hygiene principles. The study highlights the importance of continuous education and training for food vendors to improve their knowledge and practices regarding food hygiene. Government agencies and non-governmental organizations can play a crucial role in providing support and resources to enhance the food safety knowledge of vendors. By investing in training programs and awareness campaigns, the overall food safety standards in Imo State can be elevated, leading to a reduced risk of foodborne illnesses and improved public health outcomes. In conclusion, the study emphasizes the need for ongoing assessment and improvement of food hygiene practices among food vendors in Imo State. By addressing the gaps in knowledge and promoting adherence to food safety guidelines, stakeholders can work together to create a safer and healthier environment for consumers and ultimately contribute to the overall well-being of the community.

Thesis Overview

INTRODUCTION

Background Of The Study

Food is anything which when taken into the body serves to nourish or build up the body tissues or to supply body health (Nurses Dictionary 2010).

Man is made up of what he eats. The constituents of food which are proteins carbohydrates, fats vitamins, minerals, water nourishes the body and makes man healthy and good looking.

These constitutions or nutrients have 3 three major functions to perform in the body.

• Carbohydrates, fats and oils supply energy for activity and warmth
• Protein provides for growth and repair of worn out body tissue.
• Vitamins and minerals help to regulate many complex processes in the body.

Food being an organic substance grows bacteria very easily and so contamination is very easy (Ebede, 2008)

Food hygiene is the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. (World Health Organization W.H.O 2014.)

 

Food hygiene may be defined as all conditions and measures necessary during the production storage, distribution and preparation of food to ensure that it is safe, sound, and wholesome and fit for human consumption. Food hygiene deals with the prevention of contamination of food stuff at all stages of its production example from the time the food is produced to the time when it is served for consumption, it involves proper handling of food stuff and drinks, all the utensils and equipment used in the food preparation, service and consumption, as well as the care and treatment of foods known to be contaminated with poisons or pathogenic micro-organisms which have originated from the food materials.

 

At several points along the chain that is from production to home of the consumers, all those who handle food are of vital importance in food hygiene and safety. A food handler is defined as one who touches the food or the implements of machines with which the food comes in contact with or the material in which the food is packed (Obionu, 2009).

This definition implies that a large population of people who represent potential risk to food can be identified clearly from any screening programme.

Food vendors should be trained and educated on the rules of food hygiene and be made to undergo require medical examination especially for tuberculosis, typhoid and cholera.

Statement Of The Problem

Globally food poisoning is one of the major causes of death. Food poising occurs due to lack of food hygiene and contamination of food. Unhygienic food preparation predisposes people to various illness such as gastroenteritis, diarrhoea and abdominal pain.

In developing countries of which Nigeria is one, incidence of food borne diseases poses a serious threat to the lives of individual, families and the community as a whole irrespective of the number of cases involved the problem       has been on the increase in Nigeria and Imo-State in particular, evidence by high percentage of hospital admissions as well as emergency cases treated as a result of poor practices of hygiene by persons that handle food for public consumption in Imo-State. This motivated the researcher to wish to ascertain the knowledge and practice of food hygiene among food vendors in Emekuku Owerri market Imo-State.

 

Research Questions

• Do food vendors understand food hygiene?
• How do food vendors prepare and preserve food?
• What are the sources of water supply used by food vendors?

Objectives Of The Study

• To assess the knowledge of food vendors on food hygiene with regards to cooking serving and preserving
• To identify the source of water supply to food vendors
• To ascertain ways by which food vendors preserve left over foods.

 

Significance Of The Study

• The study will help to improve food hygiene practices of food vendors generally.
• It will minimize the morbidity and mortality associated with poor food hygiene by food vendors.
• It will guide the government in the enforcement of the national polices on food hygiene and safety.
• It will determine ways of improving food hygiene practices among food vendors
• It will form a baseline for other researchers who will like to research on similar topic
• It will help other health personnels to know the areas of emphasis during mass enlightenment campaigns of food hygiene.

Scope Of The Study

The study is delimited to food vendors in Emekuku Owerri market Imo-State fifty food vendors were used in the study to ascertain the level of their knowledge and practice of food hygiene

Operational Definition Of Terms

Food: Anything when taken into the body serves to nourish or build up the tissues

Hygiene: A condition of practices, such cleanness that is conducive preservation of health.

Food vendors: People that prepare or handle food whether open or packaged in Emekuku market.

Contamination: To make something dirty or dangerous by adding something such as chemical or poison to it.

Knowledge:  What food vendors know about food hygiene.

Practice:  The way food vendors’ implements food hygiene in Emekuku market.