Assessing hygiene and sanitary condition of street food vending in Addis Ketema sub-city,Addis Ababa.
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Date
2020-12
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Addis Abeba University
Abstract
Background: WHO defined street food as food and beverages prepared and sold in the
street and other public places for immediate consumption.It is also described as the food that
is prepared either at home or along the street and consumed at the point of purchase or
elsewhere without any processing.
Objective: The objective of this study is toassess the hygiene practice of the vendors and
sanitary conditions of the surrounding vending site with laboratory analysis of street food in
the Addis Ketema sub-city of Addis Ababa.
Methods A total of 301 street food vendors were assessed by a structured questionnaire and
direct observation in four selected sampling locations of Addis Ketema sub-city.
Additionally, the bacteriological quality of sixty samples of street food was determined
using aerobic mesophilic bacterial count, total coliform, and Salmonella test. About 18
questions were set to measure street food vendor‟s hygiene practices. Vendors who scored
less than 12 points were considered poor and those who scored 12 points and above
considered good hygiene practice. Independent variables were fit separately into a bivariate
logistic model to evaluate the degree of association with the dependent variable. Then
variables that havea p-value ≤0.2 were exported to a multivariable logistic regression model.
The strength of association was measured using OR and 95% CI and a p-value <0.05
considered statistically significant.
Result: The present study found that food safety knowledge and environmental condition of
the vending site shows statistical association with good hygiene practice of the vendors.
Vendors who work in the poor environmental condition of vending sites were 74% less
likely (AOR=0.265,95% CI (0.116, 0.607) to have good hygienic practice as compared to
those who work in the good environmental condition of the vending site. 86.7% of the
sample showed an unsatisfactory level for aerobic mesophilic bacteria count and about
5(9%) of the sample showed the presence ofSalmonella.
Conclusion:The level of hygiene practice of the vendors and the environmental condition of
the vending site was poor. About 82% of the vendors had poor hygiene practice and 72% of
the surveyed participants‟ carried out their work in poor environmental conditions.Moreover,
the bacteriological quality analysis of food also shows the result beyond a recommended
limit for the tests conducted.
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Keywords
Street food,hygiene,sanitary conditions