Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya

Derick Nyabera Malavi,George Ooko Abong’,Tawanda Muzhingi

doi:10.1016/j.foodcont.2020.107500

Abstract

Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good Manufacturing Practices (GMPs), and microbial contamination are major food safety challenges in orange-fleshed sweetpotato (OFSP) purée processing in Kenya. The extent of food safety training in enhancing food safety in rural-based SMEs and food processing environments has not been fully investigated. This study aimed at evaluating the impact of food safety training on food safety knowledge and hygiene practices of food handlers and in control of microbial contamination in OFSP purée processing in Kenya. Pre- and post-food safety training assessments were conducted to determine food handler's (N = 14) knowledge and practices on food safety. Food, water, and swab samples (n = 62) from the processing environment were collected before and two months after the training and analyzed for food hygiene indicator microorganisms. The findings indicate a significant (p < 0.05) improvement in overall food safety knowledge and practices of food handlers after the training. Poor knowledge scores were exhibited on aspects of cross-contamination, cleaning, and sanitation but these significantly (p < 0.05) improved after the training. Similarly, microbial counts on food equipment surfaces, installations, personnel hands, and in the final product (OFSP purée) significantly (p < 0.05) declined to acceptable levels after the food safety training. Total counts, yeasts and molds, S. aureus, Enterobacteriaceae, and total coliforms counts in the packaged OFSP purée were 2.6, 1.8, 1.5, 1.9, and 1.2 LOG CFU/g respectively hence suitable for its current application as an ingredient in baked products. The findings from this study indicate food safety training as an appropriate tool for improving food handler's knowledge and hygiene practices as well as enhancing microbial safety and quality of processed foods in SMEs if necessary food safety support resources are provided.

Highlights

Biofortified orange-fleshed sweetpotato (OFSP) is an important food security root crop in sub-Saharan Africa (SSA)
OFSP puree processing in SSA is currently done by small and medium-sized food enterprises (SMEs) and faces a lot of food safety challenges attributed to low compliance with Good Manufacturing Practices (GMPs), inadequate knowledge on food safety, poor hygiene practices, and contamination from the processing environment (Malavi et al, 2018; Malavi et al, 2017)
The information on the sociodemographic factors including gender, age, education level, work sec tion, previous training in food safety, employment period, and motiva tion to work in OFSP puree processing was collected for comparison with the food safety knowledge and hygiene practices scores of food handlers at the processing facility

Summary

Introduction

Biofortified orange-fleshed sweetpotato (OFSP) is an important food security root crop in sub-Saharan Africa (SSA). It is rich in beta-carotene, a provitamin A carotenoid, and a relatively cost-effective strategy for alleviating Vitamin A deficiency (VAD) in SSA (Low et al, 2017; Kur abachew, 2015; Burri, 2011). Mortality, and reduced socio-economic development (CDC, 2017; WHO, 2015) Several factors such as the use of contaminated raw materials, contaminated equipment, poor personal hygiene, and failure in moni toring critical control points during processing compromise the quality and safety of foods (Mahmoud & Sivakumar, 2014; Roberts et al, 2008). Be enhanced by creating awareness through training and implementation of stringent hygiene measures along the value chain (production, processing, storage, distribution, and con sumption) (Korada et al, 2018)

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