FOOD HYGIENE PRACTICES AMONG FOOD HANDLERS

Food hygiene is a critical issue for anyone concerned with maintaining good health and avoiding serious illnesses, as foodborne diseases can sometimes have severe consequences. This study was conducted among food handlers at Ahmadu Bello University (A.B.U.) in Zaria, Kaduna State, Nigeria, with the aim of evaluating their knowledge of food hygiene, their attitudes toward hygiene, their food hygiene practices, the frequency and type of medical examinations they undergo, and to screen for potential carriers of Salmonella species, which can cause food poisoning.

A cross-sectional descriptive approach was used, involving 174 food handlers who met the inclusion criteria. Data was gathered through pre-tested questionnaires administered by research assistants and analyzed using SPSS version 15.0.

The average age of the participants was 34.47 ± 13.92 years. Most food handlers (94.3%) demonstrated good knowledge of food hygiene, and 75.9% had a positive attitude toward it. However, only a small fraction (0.6%) exhibited good hygiene practices, while the majority (76.4%) had fair hygiene practices. More food handlers underwent periodic medical exams (67.1%) than pre-employment medical exams (28.3%). Stool analysis revealed that two handlers were asymptomatic carriers of Salmonella typhimurium, and one was a carrier of Escherichia coli. Chi-square statistical analysis at p<0.05 showed no significant relationship between the educational level of food handlers and their food hygiene practices, nor did their attitudes or duration of employment have an impact on hygiene practices.

Observational data revealed that only 36.4% of food handlers washed their hands frequently while handling food, and only 22.7% of food establishments had at least 50% of food handlers wearing protective clothing.

In conclusion, the food hygiene practices among handlers were generally fair. There is a need for greater attention to medical examinations, as well as improved personal hygiene practices, such as regular handwashing and the use of protective clothing.