Document Type : Original Article
Authors
1 Sokoine University of Agriculture
2 Department of Food Science and Agro-Processing, Sokoine University of Agriculture
Abstract
Street-vended urojo is one of the most popular ready-to-eat foods in Zanzibar. However, poor food handling practices may increase the risk of food-borne diseases. This research evaluated the level of food safety knowledge and hygienic practices of Urojo Vendors in Urban West Zanzibar Region. A cross-sectional study was conducted among 90 Urojo vendors selected using a non-probability convenience sampling technique. Socio-demographic data were obtained by a pre-prepared questionnaire focusing on knowledge and practices related to food safety and hygiene. Scores for knowledge and practice were classified as low, moderate or high. Pearson’s correlation was utilized to examine the relationship between knowledge and hygiene practice scores, whereas chi-squared tests were employed to determine associations between selected vendor characteristics and hygiene practices. Statistical significance was defined as p <.05. Nearly half of the vendors (46.7%) exhibited high levels of hygiene compared to moderate (36.7%) and low (16.7%). There was a positive correlation (r = 0.563, p <.001) between food safety knowledge and hygiene practice. . Hygienic practices were also significantly related with the education level (χ² = 27.76, p <.001) and duration of vending (χ² = 41.44, p <.001). Better hygienic practices were observed in vendors who completed secondary school and those with long experience in the business. No meaningful relationship existed between prior food safety training and subsequent hygiene practice (χ²= 2.00, p =.368). Therefore, food safety improvement depends on ongoing practical training in food safety and reliable access to necessary infrastructure for maintaining hygiene including suitable food storage and preparation.
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