Food Handlers' Knowledge of Food Hygiene Practices and the Bacteriological Quality (Staphylococcus aureus) of Vegetable Salad in Private Hospitals in Mombasa County
DOI:
https://doi.org/10.53819/81018102t2021Abstract
Fresh vegetable salad is an essential and important ingredient to ensure a healthy diet. Many hospitality establishments also serve a wide range of vegetable salad to their guests while nutritionists have emphasized the importance of fresh vegetables in maintaining a healthy diet. Although fresh vegetables are good for health, their consumption is also related to the risks for the consumer. This study examined the relationship between the food handlers' knowledge of food hygiene practices and the bacteriological quality of vegetable salad in private hospitals in Mombasa County. The study was conducted in registered private hospitals in Mombasa County. These hospitals offer vegetable salad to patients and are referral centres for both domestic and international tourists who need medical attention. Due to the high temperatures in Mombasa (average being 32°C), cold dishes especially salad is preferred. Multiple Regression analysis was used to test the causal relationship between knowledge and awareness of food and hygiene practices of 135 food handlers and the bacteriological quality of 180 vegetable salad samples which comprised of carrots, lettuce and tomatoes. The result of multiple linear regression analysis was used to explain the causal relationship between the food handlers’ knowledge of food hygiene practices and the bacteriological quality (Staphylococcus aureus level) of vegetable salads in private hospitals in Mombasa County. The overall model explained 72% of the variation in the dependent variable (Staphylococcus aureus). This was significantly useful in explaining the food handlers’ knowledge of food hygiene practices and the bacteriological quality (Staphylococcus aureus level) of vegetable salad in private hospitals in Mombasa County, with Analysis of Variance (ANOVA) indicating Significance Level F= 36.4253, P<0.0001. There were six independent variables that had significant effect on bacteriological quality (Staphylococcus aureus level) of vegetable salad. These included: cleaning of food contacts (scale 5-1) t = 2.149, P < 0.0336; Sinks for washing vegetables (scale 5-1) t = 5.578, P <0.0001; Wearing of gloves (scale 5-1) t = -2.620< 0.0097; Food Hygiene practices (scale 5-1) t = - 4.729, P < 0.0001; Covering of salads (scale 5-1) t = -5.706, P < 0.0001 and Washing of Vegetables (scale 5-1), t = -3.673< 0.0004. The study concluded that the presence of Staphylococcus aureus in vegetable salad samples can also be used as an indicator of improper handling of vegetables. Stringent measures and control strategies to reduce the contamination should be put in place. The study recommended that Pre-requisite programmes and standard operation procedures on safe food handling and production should be put in place in all hospitality food production establishments. This can be achieved by organizing regular workshops and seminars and sensitization programs.
Keywords: Food Handlers' Knowledge, Vegetable Salad & Bacteriological Quality & Staphylococcus aureus.
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