Food Safety Knowledge, Attitudes and Microbiological Contamination in Ready-to-eat Vegetable Salads Sold on the Streets of Maputo, the Capital of Mozambique
Glória Alberto Manhique
*
Faculty of Engineering and Technology, Department of Agricultural Sciences, Maputo Pedagogical University, Maputo João Raposo Beirão Street, 135, PO Box, 3276, Mozambique and Department of Science and Technology/ National Research Foundation Centre of Excellence in Food Security, Department of Plant and Soil Sciences, University of Pretoria, Hatfield, Pretoria 0002, South Africa.
*Author to whom correspondence should be addressed.
Abstract
Street food vending in urban centres is important because it provides low-income urban residents with an affordable and accessible food option. However, inadequate hygiene during preparation and sale can contribute to foodborne illness. This study evaluated food safety knowledge and attitudes among food handlers and investigated Enterobacteriaceae contamination on handlers’ hands and in ready-to-eat vegetable salads sold in Maputo City, Mozambique. A total of 110 vendors selling ready-to-eat salads were randomly selected from different street-food vending sites in Maputo municipality. Data on demographic characteristics, food safety knowledge and attitudes were collected using a structured questionnaire administered through face-to-face interviews. Ready-to-eat salad and hand-swab samples were analysed using the ISO 21528-2 standard method for Enterobacteriaceae, and isolated microorganisms were further identified by matrix-assisted laser desorption ionisation-time of flight mass spectrometry (MALDI-TOF-MS). Most respondents were female, younger than 35 years and had never received food safety training. A large proportion of food handlers had insufficient food safety knowledge, particularly regarding cross-contamination, temperature control and foodborne pathogens. In contrast, most vendors showed adequate knowledge of personal hygiene practices, including the need to wash hands before food preparation, after using the toilet, and after touching garbage or raw meat. The mean Enterobacteriaceae counts in ready-to-eat salads and on vendors’ hands were 4.23 ± 0.78 log CFU/g and 3.14 ± 0.74 log CFU/cm², respectively. Generic Escherichia coli was detected in only one hand sample. A significant positive correlation (P < 0.05) was observed among food safety knowledge, attitudes and indicator microorganism results.
Keywords: Food safety, street food vendors, ready-to-eat salads, Enterobacteriaceae, Escherichia coli, hand hygiene, foodborne disease, microbiological quality