HYGIENE PRACTICES OF FOOD HANDLERS AND ENVIRONMENTAL ASSESSMENT OF SELECTED BUKATERIA WITHIN IBADAN NORTH LOCAL GOVERNMENT AREA, IBADAN, NIGERIA

Abstract

The vending of cooked foods in makeshift structures or premises locally, called bukateria is an established business in most Nigerian cities. Little is documented about the environmental sanitation of these facilities and the hygiene practices of food handlers who work in them. This study therefore assessed the sanitary conditions of the bukaterias food handlers' personal hygiene practices and awareness of habits for preventing rood Borne Diseases (113 Ds) in Ibadan North Local Government Area (IBNLG). A descriptive cross sectional survey was conducted. A three-stage random sampling technique was used to select 350 bukaterias in seven out of 12 wards in IBNLG. In each bukateria, a validated questionnaire was used to collect data from one food handler selected by balloting where more than one existed. However, where only one food handier existed, he/she was purposively selected. An observational checklist was also used to document the characteristics of each of the selected bukateria. Water samples were randomly collected from 10% of the bukateria for total coliform count using the Most Probable Number (MPN) method. Results were compared with the WHO guideline limits. Data were analyzed using descriptive and Chi-square statistics. Participants' mean age was 38.5±11.2 years and 88 6% were females. The listed personal hygiene practices for preventing rood contamination included: regular bathing (33.0%), wearing clean clothing/apron (27.2%), well kempt covered hair (14.6%) and daily brushing of teeth (11.0%). Participants' food hygiene practices included: protecting food from contaminants (21.4%), use of clean water for cooking (19,4%) and use of clean cooking utensils (19.1%). Many participants listed diarrhoea (47.6%) and cholera (37.3%) as common FBDs usually contacted through use of contaminated water. Only 5.2% stated that FBDs could be contracted through an infected cook. The meat and fish storage practices among participants included boiling and frying (61.6%) and use of refrigerator (33.0%). None or the bukateria had a toilet facility. However, 49.3% had toilets within the vicinity which food handlers and customers could use. Sources of water used at the bukaieria included: borehole (401%), shallow well (24.4%) and lap (20.2%) Common pests of public health importance found at the bukateria included: files (483), cockroaches (24.4%) and rats (16.5%). More participants (56.5%) within 15-39 years age range reported the practice of hand washing with soap and water after using the toilet than those aged 40 years and above (43.5%). The difference was however not significant (p˃0.05). Above half(52.6%) of participants disinfects their bukateria daily. It was observed that only 20.6% of bukaterias had unblocked drains while 20.7% had well covered dustbins. Some bukaterias (27.0%) had properly fitted nets on windows and doors. Analysis of waater samples showed that 57.0% had an average MPN index of 50 coliforms/100ml of water which higher than the WHO standard of 0 coliform/100ml for drinking water. The sanitary conditions of the bukaterias and of the practices by food handlers could facilitatae the occurence of food borne diseases. Health education strategies such as trainig and supportive supervision are needed to address the problems.