Benin, City, Nigeria: Implication for food hygieneand safety Summary:Objective. To determine the sanitary conditions of vending sites as well as food handling practices of street food vendors in Benin City, Nigeria.Methodology. A descriptive cross-sectional study was done using an observational checklist and researcher-administered questionnaire. 286 randomly selected vending units were surveyed, and their operators interviewed on their food handling practices.Results. A higher proportion, 259 (90.5%), of the observedvending sites appeared clean. The following sanitary facilities were observed in and around the respective food premises of the respondents: waste bin, 124 (43.4%), refuse dumpsite, 41 (14.3%), wash hand basin, 201 (71.2%), hand towel, 210 (73.4%), and soap, 220 (76.9%). There were also the presence of flies 118, (41.3%), and the presence of rats/cockroaches, 7 (2.4%). Respondents with tertiary education, 5 (38.5%), vended foods in environment with good hygiene status compared to those with secondary, 45 (31.7%), and primary education, 33 (27.3%). There was no statistically significant association between educational status and the hygiene status of food premise ().Conclusion. This study showed that street food vending sites in Benin City were sanitary and that food vendorshad good food handling practices.
Cortesea R.D.M., Cavallia S.B. (2016) Food safety and hygiene practices of vendors during the chain of street food production in Florianopolis, Brazil: A cross-sectional studySummary: The aims of this study were to assess the compliance of street foods sold in an urban center in a major capital of Brazil with international standards for food safety and to provide data that could be used for the elaboration of specific legislation to ensure the safety of street food. The study investigated demographic profiles of street vendors and hygiene practices used in critical points of food production for products sold. Direct observations and structured interviews were conducted among vendors at stationary locations in the downtown area. Forty-three participating vendors were mostly males who generally completed only elementary school. Among observed food safety risks: 12% of the vendors did not provide ice atthe point of sale for perishable ingredients; 95% did not wash handsbetween food and money transactions and restroom breaks; 91% did not have hair coverings and 100% of the vendors did not have access to a water supply. The interviews revealed that 12% of the vendors did not provide proper cold holding during transportation; 33% did not wash their hands at all, whereas 24% only used water to wash their hands; and 33% never took the required food-handling course. The study indicates a need for improvements of theenvironmental conditions at these sites to prevent foodborne diseases. Specific local and national laws for street food need to be
created to protect the consumer, and continuous training of vendors could help address the lack of food quality and safety.