FOOD HYGIENE AND SAFETY PRACTICES AND ASSOCIATED FACTORS AMONG RESIDENTS OF SEMI-URBAN COMMUNITY IN SOUTH-SOUTH, NIGERIA

Abstract

Food hygiene and safety are essential for preventing foodborne diseases and promoting public health. In Nigeria, poor sanitation, inadequate access to clean water, and improper food handling continue to contribute to the burden of foodborne illnesses. This study assessed food hygiene and safety practices and the factors associated with these practices among residents of Okada, Edo State.

Methodology:

A descriptive cross-sectional study was conducted among adults responsible for food preparation in their households. A multistage sampling technique was used to recruit 367 respondents between July and December 2025. Data were collected using a structured interviewer-administered questionnaire assessing socio-demographic characteristics, knowledge, perception, food hygiene and safety practices, and associated factors. Data were analyzed using IBM SPSS Statistics version 27. Descriptive statistics were summarized using frequencies and percentages. Chi-square test and binary logistic regression were used to identify factors associated with good food hygiene and safety practices. Statistical significance was set at p < 0.05.

Results:

Of the 367 respondents, 312 (85.0%) had prior awareness of food hygiene and safety and were included in the practice assessment. Overall, 224 (71.8%) demonstrated good food hygiene and safety practices. Hand washing before food preparation (88.5%) and after toilet use (91.0%) was commonly reported. The major barriers to good practice were lack of clean water (45.5%), inadequate storage facilities (41.0%), and the cost of soap and cleaning materials (37.8%). Educational attainment, monthly income, knowledge, and perception were significant independent predictors of good food hygiene and safety practices. Respondents with good knowledge (AOR = 4.30; 95% CI: 2.34–7.89) and positive perception (AOR = 3.98; 95% CI: 2.18–7.26) were significantly more likely to demonstrate good practices.

Conclusion:

Although most respondents demonstrated good food hygiene and safety practices, unsafe behaviours and environmental barriers remain. Strengthening community health education and improving access to potable water, sanitation, and food storage facilities are necessary to enhance safe food handling and reduce the risk of foodborne diseases.