Food Safety Knowledge Research Articles

Evaluation of knowledge, attitudes, and practices of estate managers on food safety of black tea manufacturing in the Uva region of Sri Lanka

Sri Lankan black tea is renowned for its high quality and regarded as a brand that is chemically safe, ozone-friendly, and ethically acceptable with accountable stakeholders in the supply chain. Meantime, food safety has become one of the mandated food attributes that is heavily concern by stakeholders even at the estate level. Hence, this study aimed to determine the level of knowledge, attitudes, and practice (KAP) of managers at black tea manufacturing in the Uva region of Sri Lanka regarding basic food safety concerns. Data were collected from 30 respondents at 30 black tea manufacturing factories in the Uva region using a stratified random sampling technique. A pre-tested interviewer-administered questionnaire based on KAP of basic food safety was utilized and collected data were analyzed using descriptive analysis and correlation analysis. The study indicated that the mean percentage of knowledge was satisfactory (93.1%), and the mean score for attitudes and practices of food safety was 4.7±0.4 (X±SD) and 4.6±0.5 (X±SD), respectively. However, this study depicted that the knowledge of food safety influenced managers’ attitudes (0.421, P<0.05) but not their food safety behaviour. Further, they believed that food safety management systems would be a means of directing their black tea to the international market (76.7%), while pledging the concerns of food safety (70%). However, it was depicted that constraints with food handlers (100%) and financial difficulties (73.3%) hugely affected the implementation of food safety management systems at the black tea manufacturing factories in the Uva region of Sri Lanka. Hence, this study suggests continuous, periodical but short training to sustain the practice of handling teas safely in the Uva region of Sri Lanka.

Progress In the Application of Food Preservatives in Food

Food preservatives are compounds that are either naturally occurring or chemically created and added to food to improve its flavor, color, and fragrance, or to prevent food from deteriorating due to oxidation, enzymatic hydrolysis, and microbes. Chemical synthetic preservatives are the most widely used preservatives in the food sector. Consumers have long been concerned about the safety of chemical preservatives due to the growing understanding of food safety as well as the possible hazards and unrecognized harms of chemical synthetic preservatives to human health. Contrarily, customers are becoming more and more interested in natural preservatives because of their positive antibacterial effects, environmentally friendly nature, and non-toxic qualities. The first part of this article discusses natural food preservatives, including those derived from various animals, plants, and microbes, as well as their uses in food. After that, the use and dose of the chemically produced preservatives were highlighted. Finally, to increase public knowledge of food safety, this article evaluates and summarizes the issues with current food preservatives.

Raw Meat Consumption and Food Safety Challenges: A Survey of Knowledge, Attitudes, and Practices of Consumers in Lebanon.

A key contributor to foodborne illnesses is consuming contaminated ready-to-eat foods, including raw meats. The latter is a common practice in Lebanon, a country that suffers from widespread pollution and food safety challenges. However, studies on the safety of raw meat consumption in Lebanon are limited. In this study, an attempt was made to investigate the knowledge, attitudes, and practices (KAPs) of the Lebanese population toward the potential risk associated with the consumption of raw meats, and to identify factors that affect KAP levels. An online survey (n = 577) was administered to Lebanese adults aged 18 years and above to assess their KAPs. The results showed that 74.5% of the participants consumed raw meat, 44% had good food safety knowledge, and 30.7% exhibited good practices. However, more than half of the participants (61.9%) showed a positive attitude toward food safety. There was a significant association between knowledge and attitude (p < 0.001), attitude and practices (p < 0.001), and knowledge and practices (p < 0.001), thereby indicating that an increase in food safety education could translate into better practices in this population. Accordingly, efforts to enhance education on food safety are warranted to reduce the potential risk of food poisoning associated with raw meat consumption in Lebanon.

Food safety training influence on food service workers’ knowledge and compliance to Malaysia Food Hygiene Regulations 2009

This study was conducted to evaluate the influence of food safety training on the knowledge and compliance of food service workers with Malaysia Food Hygiene Regulations 2009 in Cyberjaya, Selangor, Malaysia. Data were collected from 261 food service workers (108 casual dining restaurant owners and 153 food handlers) through a survey by means of a questionnaire which consisted of questions on business and premises profiles, history of premises inspection and knowledge of food hygiene aspects as outlined in the Malaysia Food Hygiene Regulations 2009. The results showed that there was a significant positive association (p&lt;0.05) between attending food safety training and the level of respondents’ knowledge of Malaysia Food Hygiene Regulations 2009. There was a significant positive association (p&lt;0.05) between respondents’ knowledge and the level of compliance with Malaysia Food Hygiene Regulations 2009 with different food safety training providers. There was also a significant positive association (p&lt;0.05) between respondents’ knowledge and the level of compliance with Malaysia Food Hygiene Regulations 2009 with food safety training sources. In conclusion, over half of the food service workers showed satisfactory food safety knowledge and compliance with Malaysia Food Hygiene Regulations 2009. This study found that there was a significant relationship (p&lt;0.05) between food service workers’ knowledge and compliance with Malaysia Food Hygiene Regulations 2009. A significant relationship (p&lt;0.05) was also found in knowledge and level of compliance with all food safety training factors (food safety training attendance, food safety training providers and food safety training sources) in the Malaysia Food Hygiene Regulations 2009. Hence, hypotheses H1, H2 (H2a, H2b, H2c) were accepted. It is suggested that in related future research, data are collected from a larger sample size and at different locations to gain more comprehensive outcomes.

Foodborne Diseases: A Study before and during the COVID-19 Pandemic in Brazil.

Foodborne Diseases (FBDs) are a worldwide problem and occur after contaminated food has been ingested, signaling a lack of food quality. Even though the SARS-CoV-2 virus is not transmitted through food, the COVID-19 pandemic has caused several challenges worldwide that have had direct implications on food production and handling, stimulating and reinforcing the adoption of good manufacturing and food handling practices. The aim of this study was to analyze data on notifications of FBD in Brazil in the years before (2018 and 2019) and during (2020 and 2021) the COVID-19 pandemic. Secondary data from the National System of Notifiable Diseases was analyzed, evaluating: overall incidence rate, lethality and mortality, contamination sites, and criteria for confirming the etiological agent. There were 2206 records of FBDs, and the mortality rate was 0.5% in both periods. The incidence rate before the pandemic was 6.48 and during the pandemic was 3.92, while the mortality coefficient was 0.033 before and 0.019 during the pandemic, both per 100,000 inhabitants. There was no significant difference in the number of FBD notifications in the evaluated periods. There was a migration of the location of FBD, with a significant increase in FBD notifications in hospitals and health units and a reduction in notifications from social events. There was a significant increase in the type of criteria used to confirm outbreaks, with an increase in clinical laboratory tests and clinical reports for bromatology. The increase in notifications in hospitals and health units demonstrates the necessity of improving food safety knowledge and the attitudes and practices of food handlers and healthcare professionals.

Evaluation of Food Safety Knowledge, Attitude, and Practices among Street Food Vendors in the Klang Valley, Malaysia

Street food vendors are proliferating in Malaysian communities because the foods are reasonably priced and accessible since they are typically found in crowded areas. Due to informal observation of food handling practices, street food vendors have been noted as a common cause of foodborne diseases. Hence, the objectives of this study are 1) to determine the level of knowledge, attitude, and practices (KAP) of food safety among street food vendors, 2) to examine the associations between the level of food safety practices and socioeconomic characteristics of street food vendors, and 3) to investigate the relationship between level of knowledge, attitude, and practices of food safety among street food vendors, A purposive sampling method was used, and 268 street food vendors were involved in this study. Several statistical analyses, including descriptive analysis, Chi-square analysis, and Pearson correlation analysis, were used to analyze the data. Out of 268 street food vendors, 219 (81.7%) had adequate knowledge, 239 (89.2%) had a favourable attitude, and 245 (91.4%) vendors implemented good practices in their food handling procedures. Street food vendors’ practices were associated with education level (p=0.069), type of stalls (p=0.030), monthly revenue (p=0.006), license (p=0.027), food safety training (p=0.001), and typhoid injection (p=0.005). The study revealed a positive correlation between the street food vendors’ knowledge, attitude, and practices (KAP) regarding food safety. This investigation suggests that the street food vendors demonstrated a commendable proficiency in food safety KAP. However, relevant authorities must prioritize rigorous enforcement and educational interventions. This proactive approach is essential to elevate food safety standards further and effectively address the potential risks of foodborne diseases.

Knowledge about Food Safety among Buyers and Sellers in a Municipality Market

Background: Proper storage, sanitary equipment and work areas, heating and cooling to the correct and necessary temperatures, and avoiding contact with other raw foods may significantly reduce the risk of contamination. Important approaches for preventing physical and biological contamination during storage include the use of airtight, water-resistant containers. The use of clean, hygienic surfaces and equipment that are free of dirt, chemicals, standing liquids, and other kinds of food (such as combining vegetables and meats or beef and poultry) is one strategy to limit the danger of all sorts of infections. This research is important, particularly post-pandemic. This research assesses purchasers’ and sellers’ food safety knowledge at a municipal market. Since the previous two years have been pandemics, it’s crucial to know how many buyers and sellers follow food safety and hygiene measures. Methodology: This was a quantitative cross-sectional study, which was conducted at Mohammadpur municipal market. For this study, 202 respondents (Buyer 101 and 101sellersrwereas selected for interview. Results: In total 202 participants were taken participated in this study. The average age of those participants was 38.16 years, and maximum age was 78 years, and the minimum age was 18 years. Table 1 shows the age distribution among the respondents. The gender distribution is based on buyers and sellers. In both the cases of buyers and sellers, the highest percentages were male: 72% and 87% (chronologically). Besides, female participants were low in both buyers and sellers. Level of education, and training on food safety of buyers have a significant (p&lt;0.001) relationship with the knowledge of food safety. Conclusion: To prevent and get a handle on the potential risks and spread of food borne illnesses, there is a need for increased vigilance and control of the practices of food vendors. This can be done through the enforcement of regulations, proper hygienic practices, and food safety control measures by local authorities who are empowered to perform their functions without constraints.

Food safety culture and climate prevailing in micro and small food manufacturing enterprises in Mauritius and Rodrigues

SummaryFood safety culture and climate are strong elements of food safety performance. This study describes a mixed‐methods approach to assess prevailing food safety knowledge, attitudes, practices, culture and climate in micro and small food manufacturing businesses in Mauritius. The approach included participant observation, questionnaire‐based surveys and checklists, and was adopted to collect data from six managers/owners and thirty‐six employees in six businesses. Results showed that food handlers had satisfactory knowledge in some aspects of food hygiene and safety. Mean scores of specific food safety climate indicators for employees diverged from the corresponding values for managers. Inconsistencies were observed in food safety culture maturity scores computed from survey data (quantitative), which were higher than related scores obtained from participatory observation (qualitative). This discrepancy underlines the importance of triangulation methods and the necessity to establish appropriate weightings for data obtained from different methods to gain an overall assessment of food safety culture. The results provide concrete input to develop tailor‐made interventions to improve knowledge, attitudes and practices of employees and managers, and promote positive food safety cultures. Further research is needed to design theory‐based interventions to improve food safety culture and interpretation grids to analyse and triangulate prevailing food safety culture data.

Food safety and quality training: The use of a lateral flow immunochromatographic strip test for rapid detection of pesticide residue on leafy vegetables

Ensuring the safety and quality of leafy vegetables, especially by controlling any traces of pesticides, is crucial for maintaining human health. This international community service program was designed to expand the vocational knowledge and skills of the people of Timor-Leste in using lateral flow immunochromatographic strip tests for quickly detecting pesticide residue on leafy vegetables. The program was organized by UAD in partnership with PCIM Timor-Leste and the An-Nur Islamic Foundation. The program included several stages, including preparation, coordination, consolidation, implementation, monitoring, and evaluation. The participants’ knowledge of food safety and food hygiene increased significantly from 52% prior to training to 96% after the training. Moreover, the ability to detect pesticide contamination in vegetables using LFI technology improved by 84%, rising from just 8% before training to 92% after training. All participants expressed interest in the UAD in Timor-Leste's future continuation of this training program.

Food safety knowledge, attitudes and practices of fish handlers in Kirinyaga County markets, Kenya

Fish and fish products have high nutritional value and are important in supplementing human diet. Fish products have little or no cholesterol and saturated fat, but instead have omega 3 and low-fat content essential for human health. Despite the high nutritional value of fish products, their consumption is hindered significantly by setbacks such as spoilage and foodborne diseases that spread through contamination in the fish supply chain. The objective of this study was to evaluate fish vendors' attitudes, knowledge, and practices on food safety in selected markets in Kirinyaga County that included Sagana, Tebere, Mwea, Ndia, Kianyaga, and Kerugoya markets. A structured questionnaire was administered to 54 fish vendors to collect information on fish safety, spoilage, risk factors, personal hygiene, food contamination, type of hazards, foodborne diseases and attitudes towards training on food safety. Statistical Package for Social Sciences (SPSS) version 22.0 was used to analyse the data from the respondents. The relationship between fish vendors’ demographic characteristics and risk factors was assessed using Spearman’s rank correlation coefficient. The majority of the fish vendors had a positive attitude towards education in hygiene practices (56%). There was a positive correlation between education and fish vendors' awareness of fish foodborne diseases at p&lt;0.05. The study revealed that fish foodborne diseases awareness was positively influenced by respondents' level of experience and age. Moreover, there was also a significant (p˂ 0.05) positive correlation on the awareness of fish foodborne diseases with hygiene and food safety. Majority of the fish handlers had average level of knowledge, attitude and hygiene practices for food safety. These findings presented a foundation for formulating policies to increase food safety and hygiene practices of fish handlers in the region, thereby preventing foodborne diseases and postharvest losess. The results of this study can also form a basis for an indepth research for students and researchers in verious disciplines scuh as public health, marketing, community development and more. Key words: Fish products, Food Safety, Knowledge and Attitude, Foodborne diseases

Exploring food safety knowledge, attitudes, and practices of nursing and medical students: Insights from a cross‐sectional study in Bangladesh

AbstractThis study focuses on nursing and medical students, assessing their knowledge, attitudes, and practices (KAP) regarding food safety. This non‐random cross‐sectional study was conducted between October and December 2022, with 1100 students (721 nursing and 379 medical) completing self‐administered questionnaires. 949 (86.3%) of the respondents were female and 151 (13.7%) were male (mean age 20.90 ± 1.74). Nursing students outperformed medical students in food safety KAP scores (19.45 ± 3.19 vs. 19.13 ± 3.36), (10.61 ± 1.52 vs. 10.27 ± 1.80), and (46.96 ± 6.48 vs. 42.87 ± 6.49), with significant differences in food safety attitudes and practices (p &lt; 0.05), as well as knowledge regarding personal hygiene, food preparation, cooking, foodborne pathogens, and cross‐contamination (p &lt; 0.05). Multivariate stepwise linear regression analysis revealed predictors of food safety knowledge, including age, residence, academic year, personal food poisoning experience, and familiarity with food safety authority (p &lt; 0.05). Similarly, institutional context, gender, income, residential status, academic year, personal cooking habit, father's education level, and mother's education level had a substantial impact on the attitudes of students. Predictors of safe food handling practices encompassed institutional context, age, gender, family monthly income, residential status, academic year, father's education level, personal food poisoning experience, and familiarity with food safety authority (p &lt; 0.05). These findings highlighted the need for targeted educational interventions to improve food safety KAP among nursing and medical students considering their forthcoming responsibilities as carers.

OPINIE STUDENTÓW WYBRANYCH KIERUNKÓW STUDIÓW NA TEMAT BEZPIECZEŃSTWA ŻYWNOŚCIOWEGO I BEZPIECZEŃSTWA ŻYWNOŚCI

In every country and on every continent, food security is one of the most important and even fundamental human needs, and thus feeding people should be an overriding goal at the in- ternational, national, and even household level. Food security involves meeting three conditions – physical access to food, economic access to food, and production of healthy food ensuring a nu- tritionally optimal diet. The aim of the study was to assess basic knowledge of food security and safety among students of agriculture and medicine at the global and household level. The survey found a satisfactory level of knowledge on the subject of the research. Students indicate differences in the concepts of food security and safety as well as variation in economic access to food and the need to eliminate it. They indicate the causes of hunger and malnutrition, and particularly the need to ensure production of safe food. Most respondents regarded food security in their households as satisfactory and stated that an increase in income does not necessarily lead to an increase in ex- penditures on food. Irrespective of their area of study, the survey participants correctly identified the main causes of hunger and malnutrition in the world, as well as the regions and countries in which these phenomena occur. The main causes of hunger and malnutrition in the world were considered to be the increase in the population, authoritarian systems of government and associated armed conflicts, and unfair distribution of food.

Evaluation of Food Safety Training Programs in the Food Service Industry in Tanzania

Purpose: The aim of the study was to investigate evaluation of food safety training programs in the food service industry in Tanzania&#x0D; Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries.&#x0D; Findings: The evaluation of food safety training programs in the food service industry in Tanzania revealed positive outcomes. Training initiatives led to significant improvements in food safety knowledge and practices among restaurant and food establishment staff. Compliance with food safety regulations increased, contributing to a reduced incidence of foodborne illnesses. However, challenges related to resource constraints and long-term sustainability were identified, calling for tailored strategies to address these issues. Overall, food safety training programs were effective in enhancing food safety standards in the Tanzanian food service industry but require ongoing support and adaptation to maintain their impact.&#x0D; Unique Contribution to Theory, Practice and Policy: Health belief model, Social cognitive theory , Theory of planned behavior may be used to anchor future studies on evaluation of food safety training programs in the food service industry in Tanzania. Implement continuous assessment mechanisms within food safety training programs. Encourage policymakers to establish and enforce regulations that require individuals to complete certified food safety training before working in food service roles.

Dietetics Student Perceptions of Food Safety Communication to Vulnerable Populations: An International Study

Registered dietitians can play an important role in delivering food safety information to vulnerable population groups. Although dietetic students are reported to perceive food safety to be important for vulnerable population groups, little is known regarding their attitudes toward their role in the delivery of food safety information. Therefore, the purpose of this study was to determine and evaluate the perceptions of dietetic students regarding their role in food safety communication to vulnerable populations from three international institutions. A total of 208 dietetics students participated in the study from Columbus, Ohio, USA (n = 100), Cardiff, Wales, UK (n = 78), and Beirut, Lebanon (n = 30). Predominantly, the students in this study had positive attitudes toward the importance of food safety for vulnerable groups, although more students from Lebanon were skeptical that vulnerable patients were more susceptible to foodborne infections than the general populations (p < 0.001). Data indicated confidence and understanding of food safety principles and a willingness to learn more about food safety for these groups, however, some students in the UK (30%) and USA (31%) were not confident that they could effectively communicate food safety to vulnerable patients. Based on the findings in this and previous studies, adjustments are recommended to the requirements for food safety knowledge among dietetic students to include food safety counseling competency.

U.S. Consumers' Tree Nut Food Safety Knowledge, Perceptions, and Handling Practices across Demographic Groups.

Tree nuts are often perceived as presenting a low risk for foodborne illness, despite their association with several foodborne outbreaks and recalls in recent years. An online survey was designed to assess how consumers' food safety knowledge, perception of risks and benefits, and preferred sources for food safety information influence their tree nut handling behavior. Participants (n = 981) who soaked tree nuts or prepared nut-based dairy analogs (NBDAs) at home completed the survey. Their responses indicated insufficient knowledge about potential contaminations of tree nuts. Only 25% of participants had heard of a tree nut-related outbreak or recall. Few (30%) participants perceived a risk of contracting a foodborne illness from tree nuts. The participants were more concerned with the health benefits than potential microbial risks of raw tree nuts and preferred government agencies for tree nut food safety information. Based on a cluster analysis, demographics with lower food safety knowledge and risk perceptions (ages 18-24 or 45 and above, female, suburban and rural communities, have less than a bachelor's degree, and earned less than USD 100,000 annually) tended to engage in risky tree nut handling practices (p < 0.05). The findings of this study support the development of audience-targeted food safety extension materials for tree nuts.

Does Foodservice Employees’ Burnout Influence Their In-role and Extra-role Food Safety Behaviors? A Structural Modeling Approach

Over the past decade, a number of previous studies have found a gap between employees’ food safety knowledge and their food safety behavior. Thus, it is valuable to examine motivators (or demotivators) of employees’ food safety behavior from a psychological perspective. The objective of this study is to investigate the relationships among employees’ burnout, job commitment, and food safety behaviors (in-role and extra-role). A total of 267 nonmanagerial restaurant employees participated in this study. The data were analyzed using structural equation modeling (SEM). Findings reveal that colleague-related burnout and work-related burnout negatively affect employee job commitment. In addition, employee job commitment is a major predictor of in-role and extra-role food safety behaviors. The findings shed light on the effect of different types of burnout on food safety behaviors, which in turn have significant implications for managers in the foodservice industry.

Food safety knowledge, attitudes, and practices among online food delivery services during COVID-19 pandemic in Jabodetabek area, Indonesia

The coronavirus 2 (SARS-CoV-2) in some countries including Indonesia, has changed consumer behavior in accessing their food from direct buying from food services (i.e. food groceries, restaurants, cafes) to online buying by using an application from their smartphone. By using online food delivery services, knowledge, attitude, and practices of food handlers (FH) and food delivery workers (FDW) contributed to food safety. This study aimed to predict the food safety practices of FH and FDW by conducting a survey on their knowledge and attitude on food safety in Jakarta-Bogor-Depok-TangerangBekasi (Jabodetabek) area, Indonesia. The FDW were from Gofood, Grabfood, Shopeefood, and Kulina. The questionnaire was distributed via social media, ecommerce sites, and messenger applications to 675 respondents. The survey contained 36 questions and the data were analyzed by using the partial least squares structural equation modeling (PLS-SEM) technique. This study revealed that knowledge (β = 0.311 for FH; β = 0.136 for FDW; p &lt; 0.05) and attitude (β = 0.417 for FH; β = 0.342 for FDW; p &lt; 0.05) were positively correlated to good food safety practices. The study also indicated that attitude was the main variable in predicting the practices of FH and FDW. Overall, the structural model for FH has a better prediction (R² = 0.374) than that for FDW (R² = 0.165). There were gaps in food safety practices between FH and FDW that could contribute to achieving safe foods. Comprehensive knowledge through food safety campaigns, food safety training, and food safety culture for FH and especially FDW could be a strategy to strengthen food safety.

Does Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes?

The number of restaurants has increased recently and leads to a pierce competition in this business. To be more competitive, restaurant owners need to pay more attention on customer satisfaction. This study is aimed to examine customer satisfaction in restaurants using three variables, namely food quality, services, and environment facilities in a restaurant. Unlike studies in this area the variables were evaluated using food safety criteria where the customers’s knowledge about food safety issues were measured to analyze whether it affects the customer perception and satisfaction. The importance-performance analysis (IPA) is used to explain which attributes that need to be improved after mapping the customer expectations and perceptions. Implementing IPA to could help restaurant owners to concentrate on improving the priority quality attributes, i.e., the attributes that are important for customers but have relatively low performance. A questionnaire with food safety perspective question were distributed to 400 customers and 395 questioner were completed. The IPA Diagram reveals that the higher the consumer's knowledge the more attributes were suggested to be improved.

A Survey to Assess Food Safety Knowledge and Habits Among High School Students, Their Parents and Teachers in Pescara and Chieti Provinces, Abruzzo Region (Italy)

Food safety is a topic of increasing relevance in the European Union (EU). Ensuring safe food from farm to fork is one of the main objectives of EU policies. In our study, we conducted an online survey to assess the food safety knowledge and eating habits in various categories. For young people, we chose school students aged 15–19, based on their ability to cook autonomously after school. For adults, we choose a representative sample consisting of students’ parents and teachers in Chieti and Pescara Provinces of Abruzzo Region (Italy). The survey was structured in eight sections with particular attention to questions regarding risks associated with microorganisms (e.g., Salmonella spp.) and bacterial cross-contamination. Students represented 60.7% of all respondents (n = 290). Risk perception associated with microorganisms in food was significantly different among students and teachers (p < 0.05). Students indicated microorganisms as a food risk in 20.2% of cases, while environmental pollutants were considered the greatest problem for 71.7% of participants. Among teachers, results indicated that 55.1% considered microorganisms a food-associated risk. An adequate theoretical knowledge regarding safe cooking practices was demonstrated by the majority of participants. Acceptable knowledge regarding microbiologically safe cooking practices was also demonstrated by participants. Based on these results, we provide suggestions to improve food safety education programs including the use of social media, as well as by adjusting educational strategies according to the background of learners.

Antibiotic susceptibility pattern of Staphylococcus aureus isolated from fresh lettuce (Lactuca sativa) and food safety knowledge of vegetable vendors in Birnin Kebbi, Nigeria

In recent years, the consumption of fresh products has increased due to the multiple contributions of nutrients and functional properties. This study aims to determine the susceptibility pattern of Staphylococcus aureus in fresh lettuce and assess the food safety practice of vegetable vendors in the Birnin Kebbi metropolis. A total of 28 fresh lettuce samples were collected from various locations (Tudun Wada, Rafin Atiku, Badariya, and Bayan Kara) in the Birnin Kebbi metropolis, chosen randomly from vegetable vendors. A structured questionnaire was utilized to assess food safety practices. S. aureus was isolated and identified using cultural and biochemical characteristics and antibiotic sensitivity was conducted by the Kirby-Baur disk diffusion method. Only 7.14% of the vegetable vendors reported using gloves while handling vegetables. 17.86% reported washing their hands properly after handling waste or garbage. Only 7.14% reported wearing an apron while working. 50% reported properly cleaning the vegetable storage area before storing new products. 14.29% reported washing vegetables after purchasing them from the market, while None of the respondents reported covering their products while selling them. Out of a total of 28 samples tested, 21(75%) were found to be positive for S. aureus. Antibiotic susceptibility pattern of S. aureus showed resistance in Ampicillin (100%), Amoxicillin (28.57%), Tetracycline (17.86%), Rifampicin (39.29%), Chloramphenicol (14.29%), Neomycin (53.57%), Methicillin (89.29%), Cefpodoxime (35.71%) respectively. Furthermore, none of the S. aureus were resistant to Gentamycin. The high occurrence of S. aureus found in fresh lettuce suggests contamination could have occurred before or after harvesting. It is recommended that cleaning and sanitation practices be introduced to enhance the safety and quality of this vegetable.