Project – Food Safety Knowledge and Hygienic Practices among Street Food Vendors: A Study of Selected Food Vending Locations in Owerri Municipal Local Government Area, Imo State

CHAPTER ONE

INTRODUCTION

1.1 Background to the Study

Food is fundamental to human survival, growth and wellbeing. However, food can also become a vehicle for the transmission of disease when it is contaminated or handled under unhygienic conditions. Food safety therefore constitutes an important component of public health because contamination can occur at virtually every stage of the food chain, including production, transportation, preparation, storage, distribution and consumption. Foodborne hazards may be biological, chemical or physical and can result in illnesses ranging from acute gastroenteritis and diarrhoeal diseases to more severe and potentially life-threatening conditions. The World Health Organization (WHO) identifies unsafe food as a significant public health concern and emphasizes that food handlers have an important role in preventing contamination through appropriate food-handling practices (WHO, 2006, 2024).

The importance of food safety becomes more evident in developing countries where large numbers of people obtain ready-to-eat meals from informal food outlets. Street-vended food refers broadly to food and beverages prepared and/or sold by vendors in public places for immediate or later consumption. Such foods are often relatively inexpensive, convenient and readily available, making them particularly attractive to workers, students, commuters, traders and other urban residents. Street food vending also provides employment and income for many households. Thus, street food vending has both nutritional and socioeconomic importance. However, the informal nature of many vending operations can create conditions under which food may be exposed to contamination, particularly where clean water, sanitation facilities, waste-disposal systems and adequate food-storage facilities are lacking.

The growing importance of street food has been linked partly to urbanization and changes in the lifestyle of urban populations. As cities expand and working hours become more demanding, many people increasingly depend on food purchased outside the home. Street food offers convenience to people who may not have sufficient time or facilities to prepare meals themselves. At the same time, the rapid expansion of informal food vending can create challenges for public health authorities because vending activities may occur in diverse locations and under varying levels of regulatory supervision. A systematic review of food safety perspectives and practices in Nigeria found that much of the available research has focused on urban areas, food vendors and ready-to-eat foods, with knowledge frequently appearing better than actual practices (Grace et al., 2022).

Food safety is particularly dependent on the knowledge and practices of food vendors because vendors frequently occupy the final stages between food preparation and consumption. A vendor who understands the principles of safe food handling is more likely to recognize the importance of handwashing, safe water, adequate cooking, proper storage, prevention of cross-contamination and appropriate personal hygiene. Conversely, inadequate knowledge can increase the possibility of unsafe practices. Nevertheless, knowledge by itself does not necessarily translate into safe practice because environmental, economic and infrastructural conditions may influence the ability of vendors to apply what they know.

The WHO has developed the Five Keys to Safer Food as a simple framework for promoting appropriate food-handling behaviour. The five keys are: keeping clean; separating raw and cooked foods; cooking food thoroughly; keeping food at safe temperatures; and using safe water and raw materials (WHO, 2006). These principles are particularly relevant to street food vendors because their activities involve repeated handling, preparation, cooking, storage and serving of food, frequently within limited spaces.

Keeping clean involves maintaining personal hygiene, washing hands appropriately and keeping food-contact surfaces and utensils clean. Hand hygiene is especially important because the hands of food handlers can serve as a means through which microorganisms are transferred from contaminated surfaces or materials to ready-to-eat food. Food vendors may also handle money, mobile devices, raw food and cooked food during the same period. Where appropriate handwashing is not practiced between these activities, the potential for cross-contamination increases. The WHO therefore places cleanliness at the beginning of its food-safety framework (WHO, 2006).

Separating raw and cooked foods is another important principle. Raw meat, fish, poultry, vegetables and other ingredients may carry microorganisms that can contaminate food that is already cooked and ready for consumption. The use of the same knives, cutting boards, plates or containers for raw and cooked food without adequate cleaning can facilitate cross-contamination. For street food vendors who prepare different types of food within small vending spaces, maintaining separation between raw ingredients and cooked food may be particularly challenging.

Thorough cooking is also important because adequate heat can destroy many disease-causing microorganisms. However, cooking alone does not guarantee food safety if cooked food is subsequently exposed to contaminated utensils, surfaces, hands, water, insects or other environmental sources. Similarly, foods that are cooked in advance and kept for prolonged periods at inappropriate temperatures may permit the multiplication of microorganisms. The WHO therefore recommends keeping food at safe temperatures and avoiding conditions that encourage microbial growth (WHO, 2006).

The quality of water used by food vendors is equally important. Water may be required for cooking, washing raw materials, cleaning utensils, washing hands and cleaning vending surfaces. Where the available water is contaminated, it can become a direct source of food contamination. In informal vending environments, vendors may have limited access to continuous potable water and may have to transport and store water before use. The manner in which water is stored can itself create additional opportunities for contamination.

Personal hygiene is another essential component of safe food vending. Appropriate clothing, clean hands, short and clean fingernails, covered hair and avoidance of unnecessary contact with food can reduce contamination risks. Vendors who are ill, particularly with conditions that can be transmitted through food handling, may also pose a potential risk to consumers. The issue becomes more complicated where vendors work in environments without adequate facilities that allow them to maintain high levels of personal hygiene.

The environmental conditions surrounding a vending site can further influence food safety. Street food may be sold close to busy roads, drainage channels, refuse dumps, open gutters or areas with considerable human traffic. Dust, insects, rodents, wastewater and improperly disposed refuse may provide pathways through which food becomes contaminated. Chukuezi (2010), in an earlier study of street food vendors in Owerri, documented several hygiene concerns, including food handling with bare hands, absence of hair coverings and aprons, handling money while serving food, and inadequate storage of food and leftovers.

These environmental and behavioural issues are important because foodborne illnesses can have significant consequences for individuals and communities. Illness may result in medical expenses, loss of working days, reduced productivity and, in severe cases, hospitalization or death. Children, older adults, pregnant women and people with compromised immunity may be particularly vulnerable to serious outcomes from some foodborne infections. Preventing food contamination at the point of preparation and sale is therefore an important public health strategy.

Nigeria’s rapidly expanding urban centres provide an important context for examining street food safety. Street-vended foods have become an integral component of urban food systems, providing affordable meals and income-generating opportunities. However, the informal nature of the sector presents regulatory and infrastructural challenges. A review of street-vended foods in Nigeria observed that the sector is associated with food safety concerns related to unsanitary practices, inadequate monitoring and gaps in regulatory coverage (2023).

The Nigerian context also demonstrates that food safety knowledge and practice may not always correspond. In a study of street food vendors in Abeokuta, Nigeria, Omemu and Aderoju (2008) found that only a small proportion of vendors had acquired food-preparation knowledge through formal training and that the absence of basic facilities such as water and toilets could prevent vendors from translating food-safety knowledge into appropriate practices. This illustrates the importance of considering both individual knowledge and the physical environment in which food vending occurs.

More recent evidence also indicates that food safety knowledge does not automatically result in good hygienic practice. Desye et al. (2023), in a systematic review and meta-analysis of 14 studies involving 2,989 street food vendors in low- and middle-income countries, found pooled estimates of 62% for good food safety knowledge, 66% for positive attitudes and only 51% for good food safety practices. The authors further found that formal food-safety training, higher educational attainment and good food-handling knowledge were associated with better food-safety practices.

The Nigerian subgroup findings from this systematic review are noteworthy. Although the estimated proportion of vendors with good knowledge and positive attitudes was relatively high, this did not eliminate concerns about actual practice. This supports the argument that interventions should not focus exclusively on providing information. Training needs to be accompanied by practical demonstrations, supportive supervision, adequate infrastructure and appropriate regulatory enforcement.

Education and training are particularly relevant because vendors may learn food-handling methods informally through family members, colleagues or experience rather than through structured food-safety programmes. While practical experience can be useful, informal learning may also reproduce unsafe practices. Formal training can provide vendors with standardized information about personal hygiene, food contamination, temperature control, storage, cleaning, waste disposal and disease prevention.

Evidence from Nigeria’s school feeding programme similarly indicates the importance of information sources and education. A study of food vendors participating in the national school feeding programme found that increased education and access to information through radio, television and food inspection institutions were associated with improved food-safety knowledge (Kwol et al., 2023). The finding demonstrates the potential importance of structured health communication and regulatory institutions in improving food-safety behaviour among food handlers.

Owerri provides a particularly relevant setting for investigating these issues because it is a major urban centre in Imo State with substantial commercial, educational, transportation and residential activities. These activities create demand for convenient meals and provide numerous locations where food vending can take place. Food vendors may operate around markets, motor parks, major roads, schools, business districts, residential areas and other locations characterized by high human movement. The concentration of people in these locations creates an important opportunity for street food vendors to serve large numbers of consumers each day.

Previous research conducted specifically in Owerri has demonstrated the importance of food hygiene among local vendors. Iwu et al. (2017) studied 200 food vendors across the three local government areas that constitute Owerri town. The study found that 81% of respondents had good food-hygiene knowledge and 71% had a positive attitude, yet only 37% demonstrated good hygienic practices. Only 32% had received formal food-hygiene training, while 46% reported inspection by environmental health workers. The study further found significant relationships between food-hygiene knowledge, attitude, formal training and hygienic practices.

These findings are particularly significant because they demonstrate a potential knowledge-practice gap within the local context. If vendors possess knowledge but fail to consistently apply appropriate hygienic practices, interventions must address factors beyond awareness. Such factors may include access to water, availability of waste-disposal facilities, vending-site conditions, workload, cost of maintaining hygiene, availability of storage equipment, regulatory supervision and the economic pressures associated with street vending.

The findings of Chukuezi (2010) further reinforce the relevance of this issue in Owerri. The study reported that some vendors handled food with bare hands, did not use hair coverings or aprons, handled money while serving food and stored food under conditions that could facilitate contamination. Such practices are important because street food is frequently consumed immediately after purchase, meaning that consumers may have little opportunity to detect contamination or correct unsafe handling before eating.

There is also evidence that the food-safety situation can vary between different vending environments. Vendors operating in formal food establishments may have better access to water, storage equipment, waste disposal and sanitation facilities than vendors operating beside roads or in informal locations. Similarly, vendors around schools, markets and transport terminals may face different patterns of consumer demand and operating conditions. For this reason, examining selected food vending locations rather than treating all vendors as a homogeneous group can provide useful information about variations in food safety knowledge and hygienic practices.

A study conducted among food vendors at Imo State University, Owerri, also identified knowledge gaps and the need for education and training as important issues. Eberendu et al. (2024) reported that education and training were among the major strategies suggested for improving food-hygiene implementation among vendors in the university environment. Although the study was limited to a university setting, it provides additional evidence that food hygiene remains an important issue within the broader Owerri environment.

Another important issue is regulatory supervision. Food-safety regulation requires cooperation among government agencies, environmental health officers, public health practitioners, local authorities and vendors. Regular inspection can identify unsafe practices and provide opportunities for education and correction. However, inspection without adequate facilities or continuous education may have limited long-term effects. Effective food-safety management should therefore combine regulatory monitoring with practical training and improvements in vending environments.

The relationship between knowledge and practice is consequently central to the present study. Knowledge can be understood as what vendors know about food contamination, foodborne diseases, personal hygiene, cleaning, food storage, cooking and other safety measures. Hygienic practice refers to the actual behaviours vendors demonstrate while purchasing, preparing, storing, transporting and serving food. Assessing both dimensions can reveal whether vendors who possess appropriate knowledge also demonstrate corresponding safe behaviours.

The distinction between self-reported knowledge and observed practice is especially important. Vendors may report that they wash their hands, cover food or clean utensils regularly because they understand that these are desirable behaviours. However, actual observation may reveal inconsistencies between reported and observed practices. The Nigerian review by Grace et al. (2022) similarly found that self-reported practices tended to appear better than observed practices, highlighting the importance of objective assessment where possible.

Food safety therefore requires a combination of individual responsibility and supportive environmental conditions. A vendor cannot consistently practice good hygiene if clean water is unavailable, waste-disposal facilities are inadequate or vending structures expose food to dust and pests. Conversely, the availability of facilities alone may not guarantee safe practices if vendors lack knowledge, training or motivation. The most effective food-safety interventions should therefore address both behavioural and environmental determinants.

The present study is also justified by the need for current and location-specific evidence. Although previous investigations have examined food hygiene among vendors in Owerri, changes in population, urban development, food vending patterns, consumer behaviour and regulatory practices make continued assessment necessary. The existing Owerri studies also differ in their populations, sampling approaches and settings. A study specifically examining selected food vending locations in Owerri Municipal Local Government Area can therefore provide useful evidence concerning the current level of food-safety knowledge and actual hygienic practices.

The study will focus particularly on vendors because they constitute a critical point of intervention. Improving the practices of vendors has the potential to protect numerous consumers who purchase ready-to-eat meals every day. Training vendors in practical food-safety measures, improving access to clean water and sanitation, encouraging appropriate storage, strengthening inspection and promoting personal hygiene can collectively reduce the risk of food contamination.

Against this background, the present study seeks to assess food safety knowledge and hygienic practices among street food vendors in selected food vending locations in Owerri Municipal Local Government Area, Imo State. The study will specifically examine what vendors know about food safety and determine the extent to which such knowledge is reflected in their day-to-day hygienic practices.

1.2 Statement of the Problem

Food is consumed every day, making food safety a continuous public health concern. Although food should provide nourishment and support health, unsafe handling can transform food into a means of transmitting disease. The WHO emphasizes that contaminated food can transmit numerous biological, chemical and physical hazards and that appropriate food-handling practices are essential for preventing foodborne diseases (WHO, 2006).

The problem becomes more significant in urban areas where many people depend on street-vended foods for affordable and convenient meals. Street food vendors frequently operate in environments where water supply, sanitation, waste disposal, storage facilities and protection from environmental contaminants may be inadequate. Under such conditions, food can potentially become contaminated during preparation, storage or serving.

Nigeria’s growing street food sector provides substantial economic and nutritional benefits, but it also presents food-safety challenges. Evidence from Nigerian studies suggests that the safety of street-vended foods may be compromised by poor personal hygiene, inadequate infrastructure, limited training, improper storage and insufficient regulatory monitoring (Grace et al., 2022; 2023).

The specific concern is not necessarily that street food vendors lack knowledge. In fact, previous research has demonstrated that vendors may possess relatively good knowledge of food hygiene while still practicing unsafe food handling. Desye et al. (2023) found that although 62% of street food vendors across low- and middle-income countries had good food-safety knowledge, only 51% demonstrated good food-safety practices. This suggests that knowledge alone may not be sufficient to guarantee safe food handling.

Evidence from Owerri presents an even clearer picture of this potential gap. Iwu et al. (2017) reported that 81% of food vendors in Owerri town had good food-hygiene knowledge, while only 37% demonstrated good hygienic practices. Furthermore, only 32% had received formal food-hygiene training. The researchers found significant relationships between knowledge, formal training and hygienic practice.

This finding creates an important public health concern. If a substantial proportion of vendors understand food-hygiene principles but do not consistently implement them, consumers may remain exposed to preventable foodborne hazards. It also raises questions about the environmental and structural barriers preventing vendors from translating knowledge into practice.

Earlier evidence from Owerri similarly identified unsafe practices among street food vendors. Chukuezi (2010) reported that some vendors handled food with bare hands, lacked hair coverings and aprons, handled money while serving food and stored food in conditions that could facilitate contamination. Such practices are particularly concerning because ready-to-eat foods may be consumed without further cooking that could destroy microorganisms introduced during handling.

Another dimension of the problem is inadequate formal training. Vendors may acquire food-handling skills through observation, personal experience or apprenticeship rather than through structured food-safety education. This may result in inconsistent understanding of issues such as cross-contamination, safe food temperatures, hand hygiene, food storage and the relationship between food handling and disease transmission. Evidence from Nigeria indicates that education, training and access to reliable information can improve food-safety knowledge and attitudes among food vendors (Kwol et al., 2023).

Environmental conditions may further worsen the problem. Street vendors may operate close to open drainage, refuse, traffic, dust and other possible sources of contamination. Where there is no convenient source of potable water, vendors may have difficulty washing hands, utensils and food-contact surfaces frequently. Similarly, inadequate waste disposal can attract insects and rodents and create an unsanitary vending environment.

The issue of food storage also deserves attention. Some prepared foods may remain at vending locations for several hours before being purchased. If foods requiring temperature control are kept at inappropriate temperatures, microorganisms can multiply. In addition, food that is adequately cooked can become contaminated after cooking through dirty utensils, hands, containers or surfaces. Thus, food safety must be maintained throughout the entire vending process rather than only during cooking.

The problem is also compounded by the possibility of handling money and food simultaneously. Street vendors often receive payment from customers while serving food, especially where there is only one person managing the vending operation. Without appropriate handwashing or the use of suitable procedures between financial transactions and food handling, microorganisms may be transferred from money and contaminated surfaces to food.

Although previous research has provided useful information about food safety in Owerri, there remains a need for focused investigation within Owerri Municipal Local Government Area and across selected food vending locations. The earlier Iwu et al. (2017) study covered the three local government areas of Owerri town, while Chukuezi (2010) examined street food vendors more broadly. These studies provide important baseline evidence but do not eliminate the need for further location-specific assessment.

Furthermore, food vending environments are not static. Urban expansion, changes in consumer demand, increased commercialization, changes in food prices, new vending locations and evolving regulatory practices may influence food-safety behaviour. Consequently, findings from previous years may not adequately describe the current situation among vendors operating in selected locations in Owerri Municipal Local Government Area.

The central problem is therefore the potential gap between what street food vendors know about food safety and how they actually practice food hygiene during food preparation, storage and service. While previous studies have shown relatively favourable knowledge levels among some vendors, evidence of poor hygienic practices remains concerning. Without current information on both knowledge and practice, public health authorities may find it difficult to identify specific areas requiring intervention.

It is against this background that this study seeks to determine the level of food-safety knowledge and hygienic practices among street food vendors in selected food vending locations in Owerri Municipal Local Government Area, Imo State. The findings are expected to provide evidence that can guide food-safety education, vendor training, environmental health inspection and other interventions aimed at protecting consumers from preventable foodborne diseases.

1.3 Purpose of the Study

The general purpose of this study is to assess food safety knowledge and hygienic practices among street food vendors in selected food vending locations in Owerri Municipal Local Government Area, Imo State.

The specific objectives are to:

1. assess the level of food-safety knowledge among street food vendors in selected vending locations in Owerri Municipal Local Government Area;
2. determine the level of hygienic practices among street food vendors in the selected locations;
3. identify the major sources of food-safety information available to street food vendors;
4. assess vendors’ knowledge of food contamination and foodborne diseases;

1.4 Research Questions

The following research questions will guide the study:

1. What is the level of food-safety knowledge among street food vendors in selected food vending locations in Owerri Municipal Local Government Area?
2. What is the level of hygienic practice among street food vendors in the selected locations?
3. What are the major sources of food-safety information available to street food vendors?
4. What do street food vendors know about food contamination and foodborne diseases?

1.5 Research Hypothesis

The following null hypothesis will be tested at 0.05 level of significance:

H₀: There is no significant relationship between food-safety knowledge and hygienic practices among street food vendors in selected food vending locations in Owerri Municipal Local Government Area, Imo State.

1.6 Significance of the Study

The study will be significant to street food vendors, consumers, public health practitioners, environmental health officers, government agencies, researchers and the academic community.

Street Food Vendors

The findings will help vendors understand the importance of appropriate food-safety practices. Information concerning identified knowledge gaps and unsafe practices may encourage vendors to improve hand hygiene, food storage, cleaning, waste disposal, personal hygiene and prevention of cross-contamination.

Consumers

Consumers may benefit indirectly from the study through improved food-safety practices among vendors. Increased awareness of food-safety standards may also enable consumers to recognize hygienic and unhygienic vending environments and make more informed choices.

Public Health Practitioners

Public health practitioners will obtain useful information concerning the food-safety knowledge and behaviours of vendors. This may assist in developing targeted health-education programmes and community-based food-safety interventions.

Environmental Health Officers

The findings may help environmental health officers identify common hygiene deficiencies requiring attention during routine inspection. The study may also provide evidence for strengthening vendor education and supportive supervision.

Government and Regulatory Agencies

Relevant government agencies may use the findings to strengthen policies and programmes relating to food vending, environmental sanitation, food-handler training and inspection. The findings may also support the provision of basic infrastructure such as water, waste-disposal facilities and appropriate vending spaces.

Health Educators

The study may assist health educators in developing practical educational materials addressing specific knowledge gaps among street food vendors. Training programmes can be designed around the WHO Five Keys to Safer Food and adapted to local vending conditions.

Researchers

The study will provide additional empirical evidence on food-safety knowledge and hygienic practices among street food vendors in Nigeria. It may serve as a reference for future researchers investigating foodborne diseases, food hygiene, environmental health and informal food systems.

Academic Institutions

The findings will contribute to the literature available to students and scholars in public health, environmental health, community health, nursing, nutrition and related disciplines.

1.7 Scope of the Study

The study will focus on food safety knowledge and hygienic practices among street food vendors in selected food vending locations in Owerri Municipal Local Government Area, Imo State.

The study will cover street food vendors who prepare, handle and/or sell ready-to-eat foods to members of the public within the selected locations. The major variables will include food-safety knowledge, knowledge of food contamination and foodborne diseases, personal hygiene, handwashing, food preparation, food storage, utensil cleanliness, protection of food from contamination, waste disposal and other relevant hygienic practices.

The study will be geographically restricted to selected food vending locations within Owerri Municipal Local Government Area. It will not cover all food vendors in Imo State or all local government areas within the Owerri urban area.

1.8 Operational Definition of Terms

Food Safety

The measures and conditions required to prevent food from becoming contaminated and causing illness or injury to consumers.

Food Hygiene

The conditions and practices necessary for maintaining the cleanliness and safety of food throughout preparation, handling, storage, transportation and serving.

Food-Safety Knowledge

The information and understanding possessed by a food vendor concerning food contamination, foodborne diseases, personal hygiene, safe food preparation, storage, cleaning, temperature control and prevention of cross-contamination.

Hygienic Practices

The actual behaviours performed by food vendors to maintain food cleanliness and prevent contamination during preparation, storage, handling and serving.

Street Food

Food or beverages prepared, cooked, displayed or sold in public places outside conventional formal restaurant establishments and generally intended for immediate or convenient consumption.

Street Food Vendor

A person who prepares, handles, sells or serves food and beverages to consumers from a roadside stall, kiosk, table, cart, mobile unit or other informal/public vending location.

Food Contamination

The introduction or presence of biological, chemical or physical hazards in food that can make the food unsafe for consumption.

Foodborne Disease

An illness resulting from the consumption of food or beverages contaminated with harmful microorganisms, toxins, chemicals or other hazards.

Cross-Contamination

The transfer of harmful microorganisms or other contaminants from one food, surface, utensil, person or material to another.

Personal Hygiene

Practices involving the cleanliness and health-related behaviour of food vendors, including handwashing, clean clothing, hair covering, clean fingernails and appropriate handling of food.

Food Handling

Any activity involving the preparation, cooking, processing, storage, transportation, display or serving of food.

Safe Water

Water that is suitable for drinking, cooking, washing food, cleaning utensils and other food-handling activities without posing a significant health risk.

Food Storage

The keeping of prepared or raw food under conditions designed to protect it from contamination and prevent the growth of harmful microorganisms.

Selected Food Vending Locations

Specific street food vending sites within Owerri Municipal Local Government Area chosen according to the sampling procedure adopted for the study.

Project – Food Safety Knowledge and Hygienic Practices among Street Food Vendors: A Study of Selected Food Vending Locations in Owerri Municipal Local Government Area, Imo State