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Saleh, Hafidhi, Kussaga, Jamal, Chove, Benard. (1405). Food Safety Knowledge and Hygiene Practices of Urojo Street Vendors in Zanzibar: A Cross-Sectional Study. پژوهش های میوه کاری, (), -. doi: 10.30466/fsp.2026.57616.1042
Hafidhi Nassor Saleh; Jamal Kussaga; Benard Chove. "Food Safety Knowledge and Hygiene Practices of Urojo Street Vendors in Zanzibar: A Cross-Sectional Study". پژوهش های میوه کاری, , , 1405, -. doi: 10.30466/fsp.2026.57616.1042
Saleh, Hafidhi, Kussaga, Jamal, Chove, Benard. (1405). 'Food Safety Knowledge and Hygiene Practices of Urojo Street Vendors in Zanzibar: A Cross-Sectional Study', پژوهش های میوه کاری, (), pp. -. doi: 10.30466/fsp.2026.57616.1042
Saleh, Hafidhi, Kussaga, Jamal, Chove, Benard. Food Safety Knowledge and Hygiene Practices of Urojo Street Vendors in Zanzibar: A Cross-Sectional Study. پژوهش های میوه کاری, 1405; (): -. doi: 10.30466/fsp.2026.57616.1042

Food Safety Knowledge and Hygiene Practices of Urojo Street Vendors in Zanzibar: A Cross-Sectional Study

Food Safety and Packaging
مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 05 آبان 1405
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30466/fsp.2026.57616.1042
نویسندگان
Hafidhi Nassor Saleh* 1؛ Jamal Kussaga1؛ Benard Chove2
1Sokoine University of Agriculture
2Department of Food Science and Agro-Processing, Sokoine University of Agriculture
چکیده
Street-vended urojo is one of the most popular ready-to-eat foods in Zanzibar. However, poor food handling practices may increase the risk of food-borne diseases. This research evaluated the level of food safety knowledge and hygienic practices of Urojo Vendors in Urban West Zanzibar Region. A cross-sectional study was conducted among 90 Urojo vendors selected using a non-probability convenience sampling technique. Socio-demographic data were obtained by a pre-prepared questionnaire focusing on knowledge and practices related to food safety and hygiene. Scores for knowledge and practice were classified as low, moderate or high. Pearson’s correlation was utilized to examine the relationship between knowledge and hygiene practice scores, whereas chi-squared tests were employed to determine associations between selected vendor characteristics and hygiene practices. Statistical significance was defined as p <.05. Nearly half of the vendors (46.7%) exhibited high levels of hygiene compared to moderate (36.7%) and low (16.7%). There was a positive correlation (r = 0.563, p <.001) between food safety knowledge and hygiene practice. . Hygienic practices were also significantly related with the education level (χ² = 27.76, p <.001) and duration of vending (χ² = 41.44, p <.001). Better hygienic practices were observed in vendors who completed secondary school and those with long experience in the business. No meaningful relationship existed between prior food safety training and subsequent hygiene practice (χ²= 2.00, p =.368). Therefore, food safety improvement depends on ongoing practical training in food safety and reliable access to necessary infrastructure for maintaining hygiene including suitable food storage and preparation.
کلیدواژه‌ها
Keywords: Food Safety؛ Urojo؛ Hygiene Practices؛ Street Food؛ street vendors
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