Food Safety Knowledge, Hygienic Practices, Environmental Conditions, and Microbial Contamination Among Food Vendors in Abuja, Nigeria: A Cross-Sectional Mixed-Methods Study
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Abstract
Background: Food safety is a global health challenge, especially in low-and middle-income countries where informal food vending predominates.
Objectives: The study assessed food safety knowledge, hygienic practices, and their correlates, including socio-demographic, environmental, and microbiological factors, among food vendors in four major urban markets in Abuja, Nigeria.
Methods: A cross-sectional, mixed-methods study of 320 food vendors was conducted across four Abuja markets. The research tools used were questionnaires, observation checklists, and microbial tests on food, water, and surfaces, conducted using ISO-accredited methodological protocols. data using descriptive statistics, chi-square tests, Pearson correlations, and ANOVA at p < 0.05.
Results: Around 64% of sampled food vendors had food safety knowledge, but only 48% observed good hygiene practices, 43% had reliable potable water, and 34% wore protective gear. Food samples exceeded aerobic plate count limits in 38%, with Escherichia coli in 29% and Staphylococcus aureus in 33%. Knowledge was positively correlated with hygienic practices (r = 0.68, p < .01), whereas hygiene was negatively correlated with microbial loads (r = −0.56, p < .01). Contamination varied significantly across markets (F = 4.21, p = .008).
Conclusion: Vendor knowledge, hygienic practices, and environmental health interact to shape food safety in Abuja markets. Awareness alone falls short without facilities and enforcement. Therefore, vendor training, regular inspections, adequate water supplies, and waste-disposal facilities are needed to improve food safety in Abuja markets.
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