Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study
Food of animal origin is an important source of proteins for human beings. However, they are subject to microbial contamination. It is essential to ensure the safety of food products intended for school children regarding their vulnerability to food poisoning. Good sanitary quality of these products...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
|
| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023043438 |
| _version_ | 1797796120527634432 |
|---|---|
| author | Eustache C. Hounkpe Philippe Sessou Souaïbou Farougou Ignace Dotche Georges Daube Véronique Delcenserie Paulin Azokpota Nicolas Korsak |
| author_facet | Eustache C. Hounkpe Philippe Sessou Souaïbou Farougou Ignace Dotche Georges Daube Véronique Delcenserie Paulin Azokpota Nicolas Korsak |
| author_sort | Eustache C. Hounkpe |
| collection | DOAJ |
| description | Food of animal origin is an important source of proteins for human beings. However, they are subject to microbial contamination. It is essential to ensure the safety of food products intended for school children regarding their vulnerability to food poisoning. Good sanitary quality of these products requires the respect of good practices during their processing and distribution.This study aims to evaluate the conditions of processing and sale of food of animal origin to school children in public schools, with or without canteens, in the Department of Mono in southern Benin.In the Department of Mono in the Republic of Benin, 137 operators were interviewed in public schools, with one operator per school, using a questionnaire created on the Epicollect5 platform. The interview showed that the operators involved in the processing and sale of food to school children were women. Most of these operators had primary education and did not undergo a medical examination. They transported food of animal origin mixed with other types of food. Frying and cooking were used to prepare or process the food. Direct observation revealed that food is produced in an unhealthy environment. The operators did not wear gloves during food processing but some wore aprons. All the operators washed their hands with soap and water (tap or well water) after using the toilet. There was not an adequate handwashing facility. The majority of operators used wooden cutting boards. Overall, food operators especially in schools without a canteen do not follow good hygiene and manufacturing practices in the kitchen. To guarantee food safety for school children, training should be organized to make operators aware of good hygiene and manufacturing practices in kitchens. |
| first_indexed | 2024-03-13T03:28:18Z |
| format | Article |
| id | doaj.art-5b8d505e14774ac49251da9fbfe5b4e5 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-13T03:28:18Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-5b8d505e14774ac49251da9fbfe5b4e52023-06-25T04:43:07ZengElsevierHeliyon2405-84402023-06-0196e17135Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional studyEustache C. Hounkpe0Philippe Sessou1Souaïbou Farougou2Ignace Dotche3Georges Daube4Véronique Delcenserie5Paulin Azokpota6Nicolas Korsak7Communicable Diseases Research Unit, Applied Biology Research Laboratory, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 P.O Box 2009 Cotonou, Benin; Department of Food Science, Faculty of Veterinary Medicine, FARAH-Veterinary Public Health, University of Liege, Quartier Vallée 2, 10 Avenue of Cureghem, Sart-Tilman, B-4000 Liege, Belgium; Corresponding author. Department of Food Science, Faculty of Veterinary Medicine, FARAH-Veterinary Public Health, University of Liege, Quartier Vallée 2, 10 Avenue of Cureghem, Sart-Tilman, B-4000 Liege, Belgium.Communicable Diseases Research Unit, Applied Biology Research Laboratory, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 P.O Box 2009 Cotonou, BeninCommunicable Diseases Research Unit, Applied Biology Research Laboratory, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 P.O Box 2009 Cotonou, BeninLaboratory of Animal Biotechnology and Meat Technology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 P.O Box 2009 Cotonou, BeninDepartment of Food Science, Faculty of Veterinary Medicine, FARAH-Veterinary Public Health, University of Liege, Quartier Vallée 2, 10 Avenue of Cureghem, Sart-Tilman, B-4000 Liege, BelgiumDepartment of Food Science, Faculty of Veterinary Medicine, FARAH-Veterinary Public Health, University of Liege, Quartier Vallée 2, 10 Avenue of Cureghem, Sart-Tilman, B-4000 Liege, BelgiumSchool of Nutrition, Food Sciences, And Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 P.O Box 2819, Cotonou, BeninDepartment of Food Science, Faculty of Veterinary Medicine, FARAH-Veterinary Public Health, University of Liege, Quartier Vallée 2, 10 Avenue of Cureghem, Sart-Tilman, B-4000 Liege, BelgiumFood of animal origin is an important source of proteins for human beings. However, they are subject to microbial contamination. It is essential to ensure the safety of food products intended for school children regarding their vulnerability to food poisoning. Good sanitary quality of these products requires the respect of good practices during their processing and distribution.This study aims to evaluate the conditions of processing and sale of food of animal origin to school children in public schools, with or without canteens, in the Department of Mono in southern Benin.In the Department of Mono in the Republic of Benin, 137 operators were interviewed in public schools, with one operator per school, using a questionnaire created on the Epicollect5 platform. The interview showed that the operators involved in the processing and sale of food to school children were women. Most of these operators had primary education and did not undergo a medical examination. They transported food of animal origin mixed with other types of food. Frying and cooking were used to prepare or process the food. Direct observation revealed that food is produced in an unhealthy environment. The operators did not wear gloves during food processing but some wore aprons. All the operators washed their hands with soap and water (tap or well water) after using the toilet. There was not an adequate handwashing facility. The majority of operators used wooden cutting boards. Overall, food operators especially in schools without a canteen do not follow good hygiene and manufacturing practices in the kitchen. To guarantee food safety for school children, training should be organized to make operators aware of good hygiene and manufacturing practices in kitchens.http://www.sciencedirect.com/science/article/pii/S2405844023043438Food of animal originGood hygiene and production practicesSurveyFood safety |
| spellingShingle | Eustache C. Hounkpe Philippe Sessou Souaïbou Farougou Ignace Dotche Georges Daube Véronique Delcenserie Paulin Azokpota Nicolas Korsak Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study Heliyon Food of animal origin Good hygiene and production practices Survey Food safety |
| title | Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study |
| title_full | Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study |
| title_fullStr | Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study |
| title_full_unstemmed | Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study |
| title_short | Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study |
| title_sort | hygiene practices of food of animal origin operators in primary schools in the mono department of benin a cross sectional study |
| topic | Food of animal origin Good hygiene and production practices Survey Food safety |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023043438 |
| work_keys_str_mv | AT eustachechounkpe hygienepracticesoffoodofanimaloriginoperatorsinprimaryschoolsinthemonodepartmentofbeninacrosssectionalstudy AT philippesessou hygienepracticesoffoodofanimaloriginoperatorsinprimaryschoolsinthemonodepartmentofbeninacrosssectionalstudy AT souaiboufarougou hygienepracticesoffoodofanimaloriginoperatorsinprimaryschoolsinthemonodepartmentofbeninacrosssectionalstudy AT ignacedotche hygienepracticesoffoodofanimaloriginoperatorsinprimaryschoolsinthemonodepartmentofbeninacrosssectionalstudy AT georgesdaube hygienepracticesoffoodofanimaloriginoperatorsinprimaryschoolsinthemonodepartmentofbeninacrosssectionalstudy AT veroniquedelcenserie hygienepracticesoffoodofanimaloriginoperatorsinprimaryschoolsinthemonodepartmentofbeninacrosssectionalstudy AT paulinazokpota hygienepracticesoffoodofanimaloriginoperatorsinprimaryschoolsinthemonodepartmentofbeninacrosssectionalstudy AT nicolaskorsak hygienepracticesoffoodofanimaloriginoperatorsinprimaryschoolsinthemonodepartmentofbeninacrosssectionalstudy |