How Market Traders Clean Food Prep Areas in Benin City

Jim Crocker
25th January, 2024

How Market Traders Clean Food Prep Areas in Benin City

Aerial photo of Benin City

Photo adapted from: Ewinosa / CC BY SA (Source)
Food safety in open markets is a significant public health concern, particularly in regions where food handling practices may not consistently meet established hygiene standards. Cutting boards, essential tools in food preparation, can easily become contaminated and act as a vehicle for spreading harmful bacteria. This poses a risk of foodborne illnesses, impacting consumer health and potentially leading to economic losses. A recent study conducted by researchers at the University of Benin[1] investigated the hygiene status and handling practices of cutting boards in open markets in Benin City, Nigeria, to assess the extent of this risk. The study involved collecting samples from cutting boards used for both meat and vegetable processing in selected markets. These samples were then analyzed in a laboratory to detect the presence of Escherichia coli (E. coli) and Aeromonas bacteria. Simultaneously, a questionnaire was administered to traders to gather information about their cleaning, storage, and general handling practices of these boards. The results revealed a concerning level of bacterial contamination. E. coli was found in all cutting board samples tested, indicating widespread contamination. While Aeromonas was also present, its concentration varied, with higher levels detected in areas where vegetables were processed. This suggests a potential for cross-contamination between raw meat and fresh produce. The questionnaire data highlighted several risky behaviors. A substantial 30% of traders admitted to leaving their cutting boards uncovered, exposing them to airborne contaminants. Although a majority (88%) reported cleaning their boards before use, the cleaning methods varied, with only 52% utilizing both water and detergent – a more effective cleaning approach. Worryingly, 12% of traders were found to dust the boards before use, which would simply redistribute contaminants rather than remove them. Storage practices also raised concerns, with 68% of vegetable sellers storing leftover produce in the open market, increasing the risk of contamination and spoilage. Meat sellers showed better practice, with 80% refrigerating leftover meat. These findings align with earlier research demonstrating the critical role cutting boards play in cross-contamination[2]. The Benin City study builds on this by specifically examining practices in an open market setting, where control over hygiene is often less stringent. The presence of E. coli across all samples is particularly alarming, as certain strains of this bacterium can cause severe food poisoning. The higher prevalence of Aeromonas in vegetable processing areas underscores the potential for contamination of fresh produce, which is often consumed raw. The study’s emphasis on cutting board hygiene is also relevant to understanding the broader context of food safety in slaughterhouses and meat markets[3]. That earlier work highlighted that while knowledge of good hygiene practices was often present among workers, actual practices – such as consistent hand-washing and proper waste disposal – were often suboptimal. The University of Benin study suggests that similar gaps exist in open market settings, where traders may be aware of the importance of hygiene but not consistently implement effective practices. The presence of biofilm – a complex community of bacteria that adheres to surfaces – as demonstrated in previous research[2], could explain why contamination persists even after cleaning. Biofilm formation is more common on hydrophobic materials like wood and plastic, making these surfaces more challenging to disinfect. While the Benin City study didn’t specifically investigate biofilm formation, the persistent presence of E. coli despite reported cleaning suggests it could be a contributing factor. The findings from the University of Benin study emphasize the need for targeted interventions to improve food safety in open markets. Raising awareness among traders about the importance of proper cleaning and storage procedures is crucial. This includes promoting the use of appropriate disinfectants, ensuring boards are thoroughly cleaned with both water and detergent, and advocating for covered storage of cutting boards and leftover food. Further research could investigate the effectiveness of different cleaning methods and materials for cutting boards in this specific context, as well as explore the prevalence of biofilm formation.

VegetablesAgricultureHealth

References

Main Study

1) Traders' behavioural practices and hygienic status of vegetable and meat processing surfaces in open markets in Benin city, Nigeria.

Published 25th January, 2024

https://doi.org/10.1080/09603123.2024.2307355

Related Studies

2) Cross-Contamination and Biofilm Formation by Salmonella enterica Serovar Enteritidis on Various Cutting Boards.

https://doi.org/10.1089/fpd.2017.2341

3) Hygiene practices in abattoir and slaughter slab, determinants and assessment of abattoir and slaughter slab facilities in Abakaliki, Ebonyi State South-East Nigeria.

https://doi.org/10.4314/ahs.v21i4.50


Related Articles

An unhandled error has occurred. Reload 🗙