Hygiene Facilities and Practices for Vended Meats at Selected Highway Markets in Uganda
Journal of Food and Nutrition Sciences
Volume 5, Issue 1, January 2017, Pages: 1-10
Received: Dec. 17, 2016;
Accepted: Jan. 3, 2017;
Published: Jan. 24, 2017
Views 3765 Downloads 153
Ananias Bagumire, National Food Safety Foundation (NFSF), the Affiliated Institution of the Food Safety Associates Limited, Kampala, Uganda
Karumuna Rollanda, Department of Environment Management, College of Agriculture and Environmental Sciences, Makerere University, Kampala, Uganda
A study on hygiene facilities and practices for vendors of ready-to-eat roasted meat at selected highway markets was conducted. The objective of the study was to compare the current hygiene status with recommended best practices. Recommended conditions for hygiene facilities such as hand washing items, food storage equipments, food preparation and processing equipments as well as display and service facilities were assessed at 41 stalls using checklists. Questionnaires covering meat purchase and delivery, storage, preparation, processing, display and service were also administered to 180 vendors to assess their hygiene practices. A scale of 0-4 was used to assess the conformity of hygiene facilities. The majority (63%) of the hygiene facilities assessed scored below 2 denoting low conformity to recommended conditions. Hand washing facilities were the most deficient with a score of 0.34. Fair scores were obtained for aprons (2.5). The low scores obtained during the assessment of hygiene facilities concurred with the results obtained from the assessment of hygiene practices. The majority (71.5%) of the responses from vendors showed poor hygiene practices. Therefore, the hygiene facilities and practices did not conform to recommended best conditions. This means that there is a high risk of contamination of ready-to-eat roasted meat in the highway markets due to poor hygiene. Improved hygiene facilities, training and awareness creation among vendors and market authorities are required to ensure safety of ready-to-eat meats.
Hygiene Facilities and Practices for Vended Meats at Selected Highway Markets in Uganda, Journal of Food and Nutrition Sciences.
Vol. 5, No. 1,
2017, pp. 1-10.
S. Sebudde, R. Kabagambe and M. Muganwa, “Hygiene and sanitation in public eating places in one municipal health system of Uganda, Kampala,” Erudite Journal of Medicine and Medical Science Research (EJMMSR), Vol. 1, No. 1, 2012, pp. 1-8.
G. Chirag, “Study of Hygienic practices of street food vendors in Allahabad city, India and Determination of Critical control points for safe street food,” The Allahabad Farmer, Vol. 68, No. 2, 2013, pp. 88-106.
C. Muyanja, L. Nayiga, B. Namugumya and G. Nasinyama, “Practices, knowledge and risk factors of street food vendors in Uganda,” Food control, Vol. 22, No. 10, 2011, pp. 1551.
A. Bagumire, M. Birungi, D. Bamwirire, W. Ssali, M. Dillon and S. Hannah, “Cleaning Guide for Fresh food Factories,” A handbook for guiding food establishment workers and Sanitation managers. Published by NARO, 2000.
P. Mensah, “Street Food in Accra, Ghana: how safe are they?.” Bulletin of the World Health Organization, Vol. 80, No. 6, 2012, 546-556.
NSW, “Food risk assessment of NSW food safety schemes,” Food Authority-NSW Government, 2009.
FDA, “Draft Methodological Approach to Identifying High-Risk Foods under Section 204 (d) (2) of the FSMA,” 2013. http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm380210.htm.
Ministry of Agriculture Animal Industry and Fisheries, “The manual of standard operating procedures for fish inspection and quality assurance,” Department of Fisheries Resources, Entebbe Uganda, 2008.
A. Bagumire, E. C. D. Todd, and G. W. Nasinyama and C. Muyanja, “Food Safety-related measures in the emerging aquaculture enterprises in Sub-Saharan Africa: Compliance of Uganda’s operations against international market guidelines,” African Journal of Food Science, Vol. 5, No. 22, 2010, pp. 9-20.
FAO/WHO, “Regional guidelines for the design of control measures for street-vended foods (Africa) - Codex Alimentarius Supplement,” Joint FAO/WHO food standards program, Agriculture and consumer protection department, FAO, Rome, 1997.
Republic of Uganda, “The Food and Drugs Act” Cap 278 of Laws of Uganda, 2000.
Republic of Uganda, “The Public Health Act of Uganda” Cap 281 of Laws of Uganda, 2000.
A. Bagumire, “Food Hygiene for Food Business Operations: An elaborate Guide for Operators of hotels and restaurants, kitchens, milk centers, meat centers, food processing establishments, feed processing establishments, and farms,” Food Safety Associates Guide Book Series 1. In press, 2014. http://foodsafetyltd.com/food-hygiene-and-food-safety.
N. Barro, Bello A., Itsiembou Y., Sevadogo A and C. Ouattara, “Street-Vended Foods Improvement: Contamination Mechanisms and Application of Food Safety Objective Strategy: Critical Review,” Journal of Nutrition, Vol.6, No.1, 2007, pp. 1-10.
N. Marriot, “Principles of food sanitation,” Van Nostrand Reinhold Company, New York. Vol. 1, No. 9, 1985, pp. 70- 80.
O. Muinde, “Hygienic and sanitary practices of vendors of street foods in Nairobi, Kenya,” African Journal of Food Agriculture Nutrition and Development, Vol. 7, No. 4, 2005, pp. 1684-5378.
N. Odu, “Microbiological Quality of Street-Vended-Ready-To-Eat “Bole” Fish In Port Harcourt Metropoplis,” New York Science Journal, Vol. 6, No. 8, 2013, pp. 11-25.
D. Tambekar, V. Jaiswal, D. Dhanorkar, P. Gulhane and M. Dudhane, “Identification of microbiological hazards and safety of ready-to-eat food vended streets of Amravati City, India,” Journal of Applied Biosciences, Vol. 7, 2008, pp. 195 - 201.
F. Bryan, P. Teufel, S. Riaz, S. Roohi, F. Qadar and Z. Malik, “Hazards and critical control points of street-vending operations in a mountain resort town in Pakistan,” Journal of Food Protection, Vol. 55, No. 28, 1992, pp. 701-707.
M. Annett, K. Rolf, W. Alfred and S. Kornelia, “Survival of bacteria on wood and plastic particles: Dependence on wood species and environmental conditions,” Holzforschung, Vol. 59, 2005, pp. 72-81.
S. H. Abrishami, B. D. Tall, T. J. Bruursema and P. S Epstein, “Bacterial adherence and viability on cutting board surfaces” Journal of Food safety, Vol. 14, No. 8, 1994, 153-172.
Food Standards Agency, “Cleaning: Advice on keeping your hands, worktops and utensils clean in the kitchen,” http://www.food.gov.uk/northern-ireland/nutritionni/niyoungpeople/survivorform/dontgetsick/cleaning#.U5cXSnbGa4k.
C. R. Friedman, “Risk Factors for Sporadic Campylobacter Infection in the United States: A Case-Control Study in FoodNet Sites,” Clinical Infectious Diseases, Vol. 38, No. 3, 2004, pp. 285-96.