An Assessment of Food Safety Practices among Street Vendors in Mombasa, Kenya

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dc.contributor.authorOdundo, Alice
dc.contributor.authorOkemo, Paul
dc.contributor.authorChege, Peter
dc.date.accessioned2018-05-30T08:23:39Z
dc.date.available2018-05-30T08:23:39Z
dc.date.issued2018
dc.descriptionResearch Articleen_US
dc.description.abstractStreet vended foods have gained popularity due to economic benefits. However, they have been recognized as a potential hazard to public health. Minimal information exists on the safety and hygiene of street foods. This study aimed to assess the hygienic practices of the street food vendors in respect to their training in basic food hygiene. The study adopted a descriptive survey in Mombasa Island on a sample of 100 randomly selected vendors. The focus was on vendors selling mahamri, mbaazi and samosa. Chi-square (χ2) was used to test the relationship between training and various aspects of hygiene. T- Test and analysis of variance was used to assess for any significant differences between study variables. Results notes poor hygiene practices like wearing of jewellery (37%), having long and unclean nails (43%) and lack of protective clothing (36%). Men had better hygienic practices than women (P<0.05). Hygiene practices significantly (P<0.05) related to the training where those trained were found to observe hygiene. The study concluded that the street-vended foods are not safe as they are exposed to food safety risks. It is recommended that street food vendors be trained, recognized and licensed to enable them produce safe food.en_US
dc.identifier.issn2249-9571
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/18434
dc.language.isoenen_US
dc.publisherIJHSRen_US
dc.subjectStreet food vendorsen_US
dc.subjectFood safetyen_US
dc.subjectHygiene practicesen_US
dc.subjectTrainingen_US
dc.titleAn Assessment of Food Safety Practices among Street Vendors in Mombasa, Kenyaen_US
dc.typeArticleen_US
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