Microbial hazard knowledge of food vendors in secondary schools of Mvudi and Dzindi Circuits of Thulamela Municpality, Limpopo Province, South Africa.

Autor: NESAMVUNI, C. N., MAHOPO, T. C., MONYAI, N. S., MASIA, T. A., BALOYI, B., MANDIWANA, T. C.
Předmět:
Zdroj: African Journal for Physical, Health Education, Recreation & Dance; 2015 Supplement2, p323-333, 11p, 4 Charts
Abstrakt: Microbiological risks of street foods have been reported as a health concern. This study determined microbial hazard knowledge of school food vendors. Ninety six vendors from 16 secondary schools of Mvudi and Dzindi circuits in Thulamela Municipality, Vhembe District, participated in a descriptive, cross-sectional study. Quantitative methods were used. Descriptive statistics were obtained using version 21 of Statistical Package for Social Science (SPSS). Secondary school food vending in Mvudi and Dzindi circuits is typically done by females (90.6%) aged 30 years and above of Venda ethnicity (91.7%). Although 51% had never attended school and had neither health (91.76%) nor nutrition (90.6%) training/education, 74% were aware that food can cause illnesses. Furthermore, 50% knew that expired/spoiled foods can cause foodborne illnesses. Most vendors (54.2%), indicated that they had never experienced a person being sick from eating food either from their businesses or somewhere else. Few (12.5%) reported not to know symptoms of foodborne illnesses. With regards to prevention of foodborne illnesses, 7.3% indicated no knowledge whatsoever about preventative measures against foodborne illnesses. Basic critical prevention measures such as hand washing before and after handling food, washing food before cooking, storing food properly as well as covering hair were not known by 75% of the participants. Microbial hazards knowledge of school food vendors was inadequate on all tested aspects including, causes, symptoms and prevention of foodborne illnesses. This remains a serious concern looking at the risk that can be posed by these foods in the health and nutritional status of school children as consumers of these foods. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index