Environment and Food Poisoning: Food Safety Knowledge and Practice among Food Vendors in Garki, Abuja – Nigeria

Abstract

The survey reached fifty food vendors in Garki, Abuja Nigeria to assess their knowledge of food safety, contamination, poisoning and control measures. A simple questionnaire was developed and administered one on one to the target population and data collected on their knowledge food borne disease pathogens, personal hygiene, and food handling practices, safety and risk perception as well as temperature control. 80% reported that they wash and clean their equipment; 52% reported that the exempt a sick staff from work until recovered and certified healthy; 89% reported that they wash their hands regularly with clean water. 42% reported that they use hand sanitizer frequently. 100% (all respondents) said that they washed their hands after handling raw food like fish and meat 53% lacked knowledge of optimum refrigeration temperature while 26% could not adjust refrigerator temperature. 40% had knowledge of Hepatitis A as a food borne pathogen, 20%, had knowledge of Salmonella, and 21%, E. coli, and 12% Listeria and 7% had knowledge of Vibrio as pathogens. Water supply is gotten from local water vendors from private boreholes. Comparison of the knowledge base between the educated and non-educated vendors revealed a great disparity on the level of knowledge between the two. The major source of food supply was from the Open markets while water supplies come from private bore holes. The research also showed a direct relationship between educational level and knowledge of food pathogens as well as hygiene and safety knowledge. Lack of knowledge on safety and hygiene practices among food vendors (owners and staff) indicates the increased risks of food poisoning associated with the food vendors and restaurants