Food Handling and Safety Practices Influencing Bacteriological Contamination in Food Establishments in Nairobi City County, Kenya
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Date
2024-02
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Kenyatta University
Abstract
Food borne illnesses are major health burden leading to high morbidity and mortality.
It is a growing public health concerns worldwide resulting from food and water
contaminated by pathogenic microorganism, toxins or chemical hazards. It is estimated
that 10 to 20% of food borne illness are contracted from food establishments. The
purpose of the current study was to determine food handling and safety practices that
contributes to ready to eat foods and water contamination in food establishments in
Embakasi South Sub County Nairobi County. The study design was descriptive
analytical design. The study employed multi stage sampling techniques. Embakasi
South Sub County was purposively selected. Probability proportionate sampling
technique was used to select food establishments in each ward. The food establishments
were stratified into four categories including restaurants, food kiosks, hotels and
cafeteria. Simple random sampling was used to select food handlers for interview
within food establishments selected. The study randomly collected 274 samples of
ready to eat foods and water using sterile food bags and water bottles respectively. The
samples were transported to the laboratory in cool boxes packed with ice packs and
analyzed within 6 hours after collection. Microbiological analysis of food and water
were borrowed from WHO and bacteriological analytical manual of foods to identify
and isolate coliforms, Staphylococcus aureus, Vibrio cholera, Escherichia coli and
Salmonella spp. A sample size of 230 food handlers from 137 selected food
establishments were interviewed using structured questionnaire and observational
checklist made. Data was coded then entered into Microsoft excel database and later
analyzed by SPSS version 20’ and presented using tables, graphs while association of
variable was assessed using chi-square and binary regression model. It was found that
ready to eat foods and water sold and consumed in selected food establishments were
contaminated with food borne microorganisms. Escherichia coli isolated in 137 food
samples were at 24.1%, Vibrio cholera at 23.4%,Staphylococcus aureus at 32.8%, and
Salmonella spp at 4.4%. Total coliforms detectedin 137 samples of water were at 43.8%
where out of which 32.8% were of Escherichiacoli. Among food handling practices,
touching foods after handling money, fondling of body parts without handwashing, and
lack of pretreatment of drinking water were significantly associated with foods and
water contamination (P-value<0.05). Compliance level to food safety and other health
requirements were low among food handlers and in food establishments, where 72.6%
of food premises were not licensed,77.5% of food handlers lacked medical certificates,
66.4% of establishments lacked toilets. The study therefore recommends regular
checking of the microbial quality of ready to eat foods and water sold at food
establishments, health education drives on sources of contamination to the owners and
managers of food eateries establishments, regular inspection and supervision by health
officers to ensure compliance to the food safety laws and other public health
requirements in the food establishments.
Description
A Thesis Submitted in Partial Fulfilment for the Requirements of the Award of the Degree of Master of Public Health (Epidemiology and Diseases Control) of the School of Health Sciences of Kenyatta University February, 2024