Kassy Chukwukasi Wilson, Ojielo Nwadiuto Chidinma, Iloabachie Ugenyi Victoria, Ochie Casmir Ndubuisi, Ogugua Ifeoma Juliet, Ntat Ibiok Charles, Chime Onyinye Hope, Onyedinma Chioma Amarachi, Ndu Anne Chigedu, Arinze-Onyia Uzoamaka Susan, Aguwa Nwabueze Emmanuel, Okeke Adaeze Theodora
University of Nigeria Teaching Hospital, Enugu State, Nigeria.
Enugu State University Teaching Hospital, Parklane, Nigeria.
Niger Med J. 2024 Nov 6;65(5):658-672. doi: 10.60787/nmj-v65i3.481. eCollection 2024 Sep-Oct.
demand for public prepared food with numerous food handlers creates uncertainties in the quality of safe foods and possible food contamination. This study aimed to ascertain the food safety hygiene practices, and associated factors among public food handlers in Enugu Metropolis, Nigeria.
This was a cross-sectional study conducted among 400 public food handlers in Enugu Metropolis, Nigeria. Samples were selected using a multistage sampling technique. Data was collected using pretested structured interviewer administered questionnaire and analyzed using percentage, mean and multiple regression. Statistical significance was set at p< 0.05.
The mean age of respondents were 31.16 ± 8.242 years. About two - thirds, 66.5% of respondents were found to have good knowledge of food hygiene safety practices. The overall food safety hygiene practice mean score was 80.10 ± 10.25 with 70.5% showing good practice. Environmental safety hygiene had good practice of 35.0% and mean score of 24.17 ± 2.29. The factors which statistically significantly predicted overall food safety practices, F (11, 388) = 42.957, P < 0.0001, R = 0.536 were educational level (β = 0.148, C.I = 0.860 - 3.082), knowledge level (β = 8.594, C.I = 5.635 - 8.979) and safety trainings (β = 0.517, C.I = 4.102 - 5.474).
There were good safety hygiene practices except on environmental safety hygiene practices component. Safety training, knowledge level and educational level were the predictors of good practices. Frequent training is most needed to prevent or control food contamination and consequent food borne diseases.
众多食品从业人员制作的公共预制食品的需求给安全食品的质量和可能的食品污染带来了不确定性。本研究旨在确定尼日利亚埃努古市公共食品从业人员的食品安全卫生做法及相关因素。
这是一项在尼日利亚埃努古市400名公共食品从业人员中进行的横断面研究。样本采用多阶段抽样技术选取。数据通过预先测试的结构化访谈问卷收集，并使用百分比、均值和多元回归进行分析。统计学显著性设定为p<0.05。
受访者的平均年龄为31.16±8.242岁。约三分之二（66.5%）的受访者对食品卫生安全做法有良好的了解。食品安全卫生做法的总体平均得分为80.10±10.25，70.5%的人表现良好。环境卫生安全方面表现良好的比例为35.0%，平均得分为24.17±2.29。在统计学上显著预测总体食品安全做法的因素，F(11, 388) = 42.957，P < 0.0001，R = 0.536，包括教育水平（β = 0.148，置信区间 = 0.860 - 3.082）、知识水平（β = 8.594，置信区间 = 5.635 - 8.979）和安全培训（β = 0.517，置信区间 = 4.102 - 5.474）。
除了环境卫生安全做法部分外，存在良好的安全卫生做法。安全培训、知识水平和教育水平是良好做法的预测因素。最需要经常进行培训以预防或控制食品污染及随之而来的食源性疾病。
