Assessment of fresh fish value chain stakeholders’ food safety knowledge and pratices at the Medina Coura market in Bamako, Mali

Abstract

Fish is indeed the most important source of animal protein in the diet of the Malian population. However, in view of the multiple manipulations it undergoes from its capture to its sale, it is subject to multiple cross contaminations which constitute threats to its safety. The study aimed to assessing the level of food safety knowledge and practices among the fish sellers in Medina Coura market at Bamako with the fishermen in four fishing areas (Selingue, Manantali, Markala and Mopti) located along the Niger and Senegal rivers in Mali. A structured face-to-face questionnaire was designed and administered to 247 respondents (117 fishermen and 130 selllers) were interviewed in the value chain between November 2018 and February 2019. Data on demographics, business characteristics, knowledge and practices in food safety was collected by purposive sampling methods, descriptive analyses were done with frequencies and summary statistics. Chi-square statistics were computed to determine significant relationships and the p-value was set at 0.05 significant level. The majority of sellers were female (84.6%) and fishermen were male (100%) with the majority of both being above 40 years of age. Fishermen and sellers at Bambara had primary education (63.3% respective) while fishermen at Bozo had no formal education (78.6%). Spearman's correlation coefficient revealed that knowledge has significantly influenced the fish safety practices of the fishermen (P < 0.05). However, age and duration of service had no effects on the fish safety knowledge of the fishermen (P > 0.05). Fish safety knowledge of the vendors has a significant positive impact on their safety practices. Respondents having received no formal education in food safety. It was more exposed to bad practices at the level of sellers than fishermen. In view of the above, it is, important to put in place a good public health management strategy for food sales services which will give them the knowledge and skills necessary to provide hygienic and safe sales services.