Food Safety and hygiene practices and the Determinants among street vendors during the Chain of Food Production in Northwest Ethiopia

Getasew Mulat Bantie; Ashenafi Abate Woya; Chalachew Abiyu Ayalew; Kalkidan Worku Mitiku; Gizachew Asmare Wubetu; Zewdu Bishaw Aynalem; Agumas Fentahun Ayalew; Girum Meseret Ayenew; Betelihem Belete Akenie; Abraham Amsalu Berneh; Fikirte Estifanose Wagaye; Desalew Salew Tewabe; Amare Alemu Melese

doi:10.1016/j.heliyon.2023.e22965

Food Safety and hygiene practices and the Determinants among street vendors during the Chain of Food Production in Northwest Ethiopia

Heliyon. 2023 Nov 28;9(12):e22965. doi: 10.1016/j.heliyon.2023.e22965. eCollection 2023 Dec.

Authors

Affiliations

¹ Amhara National Regional State Public Health Institute, Bahir Dar City, Ethiopia.
² Bahir Dar University, Department of Statistics, Bahir Dar City, Ethiopia.
³ Wollo University, School of Medicine and Health Sciences, Dessie, Ethiopia.
⁴ Debre Markos University, School of Public Health, Dessie, Ethiopia.
⁵ Alkan Health Sciences Business and Technology College, Bahir Dar City, Ethiopia.
⁶ Department of Nursing, College of Medicine and Health Sciences, Injibara University, Injibara, Ethiopia.
⁷ Department of Epidemiology, College of Medicine and Health Sciences, Injibara University, Injibara, Ethiopia.
⁸ Food Safety, and Microbiology Reference Laboratory, Ethiopian Public Health Institute, Addis Ababa, Ethiopia.

Abstract

Background: There is mounting evidence that Ethiopia is becoming a more street-food-consuming nation. The hygienic and safety procedures, however, are not adequately evaluated.

Objectives: This study aimed to determine the magnitude of food safety and hygiene practices and associated factors among street food vendors of Bahir Dar City.

Method: A community-based cross-sectional study design was conducted from March 10 to April 10, 2019. The data were collected using an interviewer-administered questionnaire with an observational checklist. The collected data were entered into EPI Data and analyzed by R software. Descriptive statistics were computed. A Binary logistic regression model was fit to identify the association and strength of exploratory variables and food safety and hygiene practices at a 95 % confidence interval and p-value <0.05.

Results: A total of 421 participants participated. The level of good food safety and hygiene practices was 36 % (95%CI: 31, 41). Monthly income of >2500 Birr (AOR = 4.99; 95%CI: 2.42, 10.3), work experience of >2 years (AOR = 2.05; 95%CI: 1.15, 3.65), having supervision by health professionals (AOR = 2.45; 95%CI: 1.25, 4.85), having good knowledge about food safety and hygiene (AOR = 3.84; 95%CI: 1.42, 10.36), and having a favorable attitude towards food safety and hygiene (AOR = 2.71; 95%CI: 1.12, 6.57) were determinants of food safety and hygiene practice.

Conclusions: The level of good food safety and hygiene practices was low. Monthly income, work experience, supervision by health professionals, knowledge, and attitude toward food safety and hygiene were identified as the determinants of good food safety and hygiene practice.

Keywords: Food; Food safety; Hygiene; Practice; Street food; Vendors.