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Process manages and hygienic practices of local beverages producers and sellers in Ouagadougou, Burkina Faso
Accepted Manuscript Process Manages and Hygienic Practices of Local Beverages Producers and Sellers in Ouagadougou, Burkina Faso G. Bsadjo Tchamba, I.H. Bawa, T.S. Bagré, C. Mbainadjiel, E. Bako, A. Konate, C. Zongo, M.K. Somda, A. Savadogo, A.S. Traoré, N. Barro PII:
S0956-7135(16)30070-6
DOI:
10.1016/j.foodcont.2016.02.024
Reference:
JFCO 4880
To appear in:
Food Control
Received Date: 9 November 2015 Revised Date:
9 February 2016
Accepted Date: 15 February 2016
Please cite this article as: Tchamba G.B., Bawa I.H., Bagré T.S., Mbainadjiel C., Bako E., Konate A., Zongo C., Somda M.K., Savadogo A., Traoré A.S. & Barro N., Process Manages and Hygienic Practices of Local Beverages Producers and Sellers in Ouagadougou, Burkina Faso, Food Control (2016), doi: 10.1016/j.foodcont.2016.02.024. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
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Process Manages and Hygienic Practices of Local Beverages Producers and
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Sellers in Ouagadougou, Burkina Faso.
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G. Bsadjo Tchamba*, I.H. Bawa, T.S. Bagré, C. Mbainadjiel, E. Bako, A. Konate, C. Zongo,
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M.K. Somda, A. Savadogo, A.S. Traoré, N. Barro
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Laboratoire de Biologie Moléculaire, d’Epidémiologie et de Surveillance des Agents
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Transmissibles par les Aliments (LaBESTA), Centre de Recherches en Sciences Biologiques,
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Alimentaires et Nutritionnelles (CRSBAN), Ecole Doctorale Sciences et Technologies, 03 BP 7021 Ouagadougou 03, Université de Ouagadougou, Burkina Faso.
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Abstract
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The trade of local beverages and ice has become popular in many developing countries
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including Burkina Faso. This study was performed to determine the local beverages safety
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knowledge of producers and sellers in Ouagadougou. Face-to-face interviews of 233
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producers and sellers were conducted. The approach used concerned the process of good
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hygiene and production. The data were collected following observation checklists and an
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adapted set of questions: knowledge of risk perception, training, personal hygiene, cleanliness
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of the selling site, water supply, refreshment condition, packaging materials, food handling
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practices and foodborne pathogens. Data were analyzed by using means, frequencies, standard
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deviation, 95% confidence interval and t-test. The results of survey showed that women
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represent 94% of 233 total sellers. Eighty five per cent 85.4% did not receive appropriate
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training about food hygiene and 72.5% of them did not know the reasons of local beverages
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and ice contamination. Only 35.6% of the sellers used freeze system to store beverages. Poor
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quality of water and hands implicated to local beverage manufacturing were respectively
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assigned 8.6% and 7.3%. Statistical analyses revealed significant difference (P<0.05) between
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hygiene training and stationary sellers (P = 0.004), hygiene training and source of water (P =
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0.02), hygiene training and cold chain (P = 0.013). In view of the socio economic importance
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of local beverages and their role in the unexpected arrival of food-borne diseases, local
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beverages sellers should be regularly trained, retrained in order to prevent outbreaks of food-
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borne illnesses.
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Keywords: Local beverages, producers/sellers, food safety knowledge, hygiene
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*Corresponding author. Present address: 03 BP 7021 Ouagadougou 03, University of Ouagadougou, Burkina
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Faso. Phone: +226 75 66 22 62; Fax: +226 25 33 73 73; E-mail: [email protected]
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1. Introduction
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In Burkina Faso, as in other developing countries, local beverages unities are
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flourishing rapidly due to important socio-economic benefits derived from it. Street foods and
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beverages offer employment, to people with little education and training (FAO 1997). Indeed,
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sellers themselves benefit from positive cash flow, as they are able to establish their
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businesses with a minimum amount of capital and are often free from taxes (Kubheka et al.,
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2001). In the recent years, it has been noticed an increase of local beverages production with
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different plant materials because these raw materials are readily available in the course of the
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year. In developing countries, local beverages are known under several vernacular names. For
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instance, calyces of Hibiscus sabdariffa var sabdariffa are used for the production of local
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beverage called «foléré» in Cameroon, «zobo» in Nigeria and «bissap» in many west African
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countries such as Burkina Faso (Bayoï et al., 2014; Makut et al., 2014; Bsadjo Tchamba et al.,
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2015) Likewise, millet grains (Penissetum glaucum) are employed to prepare a beverage
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called «kunun-zaki» in Nigeria, «zoom-koom» in Burkina Faso and «koozh» in India (Makut
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et al., 2013 ; Bsadjo Tchamba et al., 2014; Ilango & Antony, 2014). Equally rhizome of
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ginger plants (Zingiber officinale) are used to manufacture ginger beverages called ginger
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drinks in Nigeria and «gnamakoudjii» in Burkina Faso (Nwachukwu & Aniedu, 2013; Bsadjo
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Tchamba et al., 2015). Edible ice is also frequently used to cool beverages to deal with the
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non-availability of refrigerators and power outages. In addition, local beverages are widely
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consumed for it thirsty quenching property, therapeutic properties and also for its easy
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accessibility and its cheaper prices (Barro et al., 2002; Elmahmood & Doughari, 2007 ).
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Given the socio economic importance and the enthusiasm aroused by these local
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beverages, studies in several developing countries were interested in the microbiological
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quality, sensory and physic chemical parameters of these local beverages sold in the street
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(Nwachukwu & Aniedu, 2013; Bayoï et al., 2014; Bsadjo Tchamba et al., 2014; Makut et al.,
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2014; Bsadjo Tchamba et al., 2015). From these studies, it appeared that although these
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beverages could play a significant part in a healthy diet, they could be potential sources of 2
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pathogenic bacterial notably: pathogenic E. coli, Salmonella sp., Shigella sp. and
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Staphylococcus aureus, (Lewis et al., 2006 ; Bsadjo Tchamba et al., 2014; Bsadjo Tchamba et
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al., 2015). The most important factor contributing to the presence of pathogens in street foods
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and beverages are ignorance and/or non-respect of good hygienic practices (Omenu &
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Aderoju, 2008; Annor & Baiden, 2011; Rane, 2011; Bello et al., 2014). Street food is not regulated in many countries such as Burkina Faso but operates
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haphazardly without any systematic monitoring system and with poor hygiene sanitation.
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Manufacturing of beverage strongly implicate manual operation without pasteurisation
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processes to prevent microbial contamination. In fact, these traditional processing methods
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might be a source of growth of foodborne pathogens (Barro et al., 2002; Barro et al., 2007;
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Drabo et al., 2009). If previous studies have focused on the microbiological quality,
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physicochemical and sensory parameters of local beverages in Ouagadougou (Barro et al.,
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2002; Bsadjo Tchamba et al., 2014; Bsadjo Tchamba et al., 2015), there is limited information
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on the knowledge and practice of hygiene in the manufacturing processes and sales of local
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beverages and ice in Burkina Faso.
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The main objective of this study was to assess the knowledge and attitudes of
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producers and sellers of local beverages and ice on hygiene practices and during
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manufacturing processes and sales.
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2. Materials and methods
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2.1. Study design
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The present study was carried out from October 2011 to December 2012 involving 233
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beverages sellers. Were randomly included in this study, sellers and producers of ice and local
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beverages («bissap», «gnamakoudjii» and «zoom-koom») who prepare beverages at home and
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then come to sell at the market or those who prepare directly on site at their stands. Similarly,
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mobiles vendors selling beverages around taxi and motorcycle parking at the markets were
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included in the study. Exclusion criteria were sellers of fruit juices and other local beverages.
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This study was performed to describe the level of knowledge on food safety and hygienic
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practices of producers and sellers of local beverages («bissap», «gnamakoudjii», «zoom-
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koom» and edible ice) and ice from different markets in five borough of Ouagadougou town.
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2.2. Survey 3
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was collected using observational checklist and a structured questionnaire by a face-to-face
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interview in the local dialect understood by the producers and sellers. These questions
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regarded socio-demographic characteristics of those responding (age, sex). Information
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concerning elementary food hygiene, training courses received or not by the sellers was
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collected during the survey. The source of water supplies and kind of packaging materials
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were also indicated. Beverages production conditions and refreshment of local beverages
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were verified. Particular attention was paid to the working methods of the producers/sellers
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and their sales surroundings. Mishandling and unhygienic practices were recorded. Similarly,
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personal hygiene of sellers (cleaning cloths), environmental sanitation (point of sale,
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cleanliness of the selling site), and type of sellers (stationary or mobiles) were observed and
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recorded.
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Process flow diagram of the preparation of local beverages and ice was developed to identify critical control points in the final product sold to consumers.
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2.3. Ethical considerations
Prior to any other investigations, the aim of the study was explained to local beverages
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producers/sellers. They were included into the study after giving their consent and after the
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owner of the vending place had given their consent and the sellers were assured of
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confidentiality of recorded data.
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2.4. Data processing and analysis
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Collected data was checked and then entered into the computer for final analysis.
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Microsoft Excel (version 2010) and EPI INFO software (version 3.3.2) were used to perform
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the analysis and considered P<0.05 as significant. Descriptive statistics such as means,
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frequencies, standard deviation and 95% confidence interval were used to present the
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findings. Relationships among sex and hygiene training, type of vendors and hygiene training,
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water supplies and hygiene training, packaging materials and hygiene training, cold chain and
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hygiene training, and knowledge of soft drinks contamination and hygiene training were then
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examined with bivariate analyses (Fischer exact test: t-test) by comparing these two means to
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infer a statistical relationship between these two parameters.
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3. Results and discussion 4
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3.1. Description of beverages preparation (biological risk hazards) The consumption of local beverages is widely spread in Africa in general and
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particularly in Burkina Faso. Flow diagrams of the traditional processing of local beverages
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and edible ice were constructed in order to provide a clear description of the stage involved in
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the process. The technological process of manufacturing local beverages is dominated by a
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sequence of manual operations. During the production and marketing of local beverages
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(«bissap», «gnamakoudjii» and «zoom-koom») and ice, flow diagrams reported in this study
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record miscellaneous operation. Preliminary operations (washing, sorting, peeling), splitting
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operations (grinding), mixing operations (solid-liquid, solid-solid, liquid-liquid), separation
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processes (filtration), stability operations (cold-heat) and packaging operations (type of
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packaging-conditioning system) are described in figure 1, 2, 3, 4 and 5. Identification of the
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biological risk hazards that are likely to occur at any step in the traditional processing and
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selling was carried out according to the rules of «5 M» of FAO (FAO, 2007). Indeed,
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according to FAO, all control points are related to one of the following five elements: raw
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materials, environment, material, method and manpower (FAO, 2007).
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During these operations, this survey noticed that potential health risks are associated
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with manual contamination during filtration and packaging’s operations carried out by all
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producers (100%). Concerning filtration step, producers’ sometimes used insufficient cleaning
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hands to squeeze raw materials in order to collect the liquid. These manual operations
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performed under unsuitable conditions lead to contamination and deterioration in the
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microbiological quality of different local beverages (Elmahmood & Doughari, 2007 ; Bsadjo
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Tchamba et al., 2014; Bsadjo Tchamba et al., 2015; Bello et al., 2014). Cross contamination
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could also occur during many stages such as unsafe water, grinding, second hand bottle
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insufficiently disinfected, exposed plastic bags, and other handling stages during selling.
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Unsafe water used for the dilution of beverages, washing utensils and bare hands of
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producers/sellers could introduce hazard in the finished product. For most producers, mash
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the ingredients in the mill is a necessity because of their large amount. This practice is not
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without consequences for the health of consumers. The space reserved for these mills is
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unhealthy. Ignoring the rules of hygiene and questionable quality water use during grinding
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operation are all biological risks that may affect the quality of unpasteurized beverages.
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According to Rane, (2011), the cross-contamination risk associated with bacteria growth and
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survival pathogens may be a frequent and important cause of outbreaks of food-borne disease.
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Dirty washing water and dustbin could deprave selling environment. Inefficient storage in
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adequate containers coupled with cooling with contaminated ice and abuse temperature
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promoted bacterial growth.
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3.2. Characteristics of participants, food safety attitudes and knowledge Two hundred and thirty-three (233) traditional beverages sellers consented
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questionnaires. Only two sellers declined to participate in our study. In our study we noticed
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that sellers generally sold «zoom-koom» with edible ice. Some sellers sold at the same time
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«bissap» and «gnamakoudjii». Others sold all the products («bissap», «gnamakoudjii»,
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«zoom-koom» and edible ice).
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Our survey showed that the majority of those responding were females (94%) (Table
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1). This study has shown the gender profile of street food vendors to be similar to results
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found in others studies (Barro et al., 2002; Omenu & Aderoju, 2008; Drabo et al., 2009;
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Annor & Baiden, 2011). The domination of women or men in street food vending varies from
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one country to another and from the type of products. In Burkina Faso, women leadership in
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beverages production/selling could be justified by the fact that cooking falls to women and
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culinary secret are transmitted from mother to daughter. In Ghana and Nigeria, studies
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reported a higher proportion of females who balance the income-generating opportunities of
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street vending with traditional household and child care duties (Mensah et al., 2002; Omenu
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& Aderoju, 2008) Most of the sellers’ surveyed (32.5%) were between 30 and 40 years of age.
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Others studies also reported that the average age of the street food vendors was 31-40 years
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old (Omenu & Aderoju, 2008; Annor & Baiden, 2011).
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Although, previous studies conducted in Burkina Faso, recommended that street
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vendors should receive training before cooking and selling street food and beverages, with
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periodic refresher training thereafter, this study showed that most of local beverages sellers
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surveyed (85.4%), did not attend food hygiene training and safety programs. They acquired
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the knowledge through observation and self-teaching. This may be due to the fact that local
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beverages sellers are most often poor, illiterate and show little concern towards basic food
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safety measures. These results were consistent with the results of studies conducted in Nigeria
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and Ghana who found that only 16%, 47.4% and 28.7% reported having received formal
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hygiene training (Omenu & Aderoju, 2008; Annor & Baiden, 2011; Okojie & Isah, 2014).
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It appears from this study that 205 vendors (88%) were stationary and only 28
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(12.01%) were mobile. All the mobile vendors surveyed 14 (100%) were male with a mean
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age of 17 years. This mobile sellers’ moved into markets and in areas around markets with 6
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taxes and to make much economic opportunity and income. Our study identified 162 (69.5%)
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local beverages sellers operating in the open markets with a total of 28 (12.01%) mobiles
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sellers and 134 (57.51%) semi-fixed sellers with only a table outside. We also note the
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presence of fixed sellers 71 (30.5%) who owned makeshift accommodation, kiosks and other
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temporary structures poorly constructed in different markets. These results are consistent with
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those of other authors who report the presence of mobiles and fixes vendors (Drabo et al.,
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2009; Dwumfour-Asare & Agyapong, 2014). Results also agree with those of an earlier study
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conducted in India, which found that food is prepared at home or in the stalls on the side of
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the road made of wood, polythene bags, etc. (Rane, 2011). These different places of sale do
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not give proper protection of local beverages from dust and presence of flies which could
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carry many microbes that may be pathogenic if left to settle on products. Previous study in
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Burkina Faso showed that, packaging inside a bag or recycled bottle required a transfer. This
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manual transfer is sometimes done in the open air which causes the influx of flies that are
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likely to contaminate the product (Bsadjo Tchamba et al., 2014).
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Despite this, it has been observed that 131 (56%) of the sellers who wore clean attires,
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179 of those responding (76.8%) worked in dirty surrounding, it is probably due to lack of
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appropriate knowledge and guidance on unsanitary conditions. It has been also reported in
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study conducted in Egypt that dirtiness of surroundings could cause microbial contamination
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since air, water and even human is the source of microorganisms (Easa, 2010).
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Eighty one percent 190 (81.5%) of the producers/sellers use tap water for processing
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beverage, while 43 (18.5%) got their water from retail vendors. Local beverages were mainly
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refrigerated with edible ice 150 (64.4%) while only 83 (35.6%) used refrigerators. The
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beverage in majority 178 (76.7%) was served in polystyrene bags and only 55 (23.6%) of
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those responding used recycled bottles. Although the manufacturers and sellers reported that
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they used potable tap water for preparing beverages, many studies reported that potable water
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was not often available at most of the vending sites (Muinde & Kuria, 2005; Barro et al.,
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2006; Omenu & Aderoju, 2008). According to (Rane, 2011) in India, contaminated water can
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create a public health risk when it is used for drinking, washing of food, incorporated in the
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food as an ingredient and used in the processing of food or used for washing equipment,
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utensils and hands. It has also been observed that in this study local beverages undergo
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inadequate cooling. On a similar note both in Nigeria and in Burkina Faso, authors found out
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that lack of safe storage temperature will increase microbial contamination if beverages are
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stored for a long period of time (Lateef et al., 2006; Barro et al., 2007).
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contaminate local beverages. Most 169 (72.5%) of them did not know the reasons of local
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beverages contamination. Unclean water and dirty hands were mentioned respectively by 20
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(8.6%) and 17 (7.3%) of them. Lower levels of trained local beverages sellers and lack of
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knowledge negatively affected the quality of street foods and beverages as reported by similar
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studies in many African countries (Barro et al., 2006; Omenu & Aderoju, 2008; Okojie &
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Isah, 2014).
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3.3. The relation between hygiene training and characteristic of respondents and beverages
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safety knowledge
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Bivariate analyses were conducted to determine if there were significant differences
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between beverages sellers which received or not hygiene training by sex, type of sellers, water
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supplies, packaging materials, cold chain and Knowledge of local beverages contamination. P
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value less than 0.05 was considered as statistically significant (Table 2).
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In this study, no statistical difference was found between packaging material and hygiene
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training at (t = 0.41; P = 0.33).
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It was found that there was a significant relationship between stationary sellers and
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hygiene training (t = 0.008; P = 0.004). Statistical analyses showed that the few stationary
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sellers who received hygiene training had the best food safety knowledge and practice
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comparing to mobile sellers who did not received hygiene training. This has also been echoed
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by (Dwumfour-Asare & Agyapong, 2014) in Ghana, who clearly showed that both iterant
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(mobile/hawking) sellers and those using canopy/tent stalls have low (poor and limited) food
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hygiene and safety practices levels.
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Statistical analyses revealed that water supplies (t = 0.02; P = 0.02) and cold chain (t =
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0.013; P = 0.013) was significantly associated with hygiene training. Sellers who received
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hygiene training, compared to those who did not, were mainly reported to use tap water and
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more often reported using refrigerator. These observations are supported by Rane, (2011)
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which showed that, storage at ambient temperature, inadequate cooling are identified as the
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key factors that contribute to food poisoning outbreaks.
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Conclusion
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This study showed that majority of local beverages producers/sellers in open markets
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did not attend food hygiene training and safety programs. Personal hygiene of sellers is 8
ACCEPTED MANUSCRIPT acceptable but the sales environment for the majority of sellers is unsafe. Poor knowledge of
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local beverages vendors/manufacturer in food safety and good hygiene practices could
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contribute to the occurrence of foodborne diseases. It is recommended that every local
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beverages producers/sellers should undergo regularly basic hygiene training. This knowledge
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will ensure that the environmental and personal hygiene is improved and that the rules of
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hygiene and sanitation are respected. Cross-contamination can thus be avoided in the process
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of preparing, packaging, cold chain and sales to offer consumers acceptable microbiological
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quality of products.
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Conflict of Interests
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The authors have not declared any conflict of interests.
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Acknowledgments
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This study was supported by a research grant from International Foundation for
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Sciences (IFS). The authors wish to thank manufacturers and sellers of local beverage for
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their cooperation during the study.
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doi: http://www.academicjournals.org/journal/AJFS/article-abstract/A04A2FA11082 FAO (1997). Essential Safety Requirements for Street-Vended Foods (revised edition), FAO Food and Nutrition Paper. (Vol. WHO/FNU/FOS/96.7.): FAO. FAO. (2007). Les bonnes pratiques d’hygiène dans la préparation et la vente des aliments de rue en Afrique. (Outils pour la formation FAO, Rome) (pp. 188 p).
10
ACCEPTED MANUSCRIPT Ilango, S., & Antony, U. (2014). Assessment of the microbiological quality of koozh, a
337
fermented millet beverage. African Journal of Microbiology Research, 8 (3), 308-312.
338
Kubheka, L. C., Mosupye, F. M., & Von Holy, A. S. A. (2001). Microbiological survey of
339
street vended salad and gravy in Johannesburg city, South Africa. Food Control, 12,
340
127-131.
341
doi: http://dx.doi.org/10.1016/S0956-7135(00)00030-X
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336
342
Lateef, A., Oloke, J. K., Kana, E. B. G., & Pacheco, E. (2006). Microbiological Quality of Ice
343
Used to Cool Drinks and Foods in Ogbomosso Metropolis, Southwest, Nigeria.
344
Internet Journal of Food Safety, 8, 39-43.
Lewis, J. E., Thompson, P., Bvvbn, R., Kalavati, C., & Rajanna, B. (2006 ). Human Bacteria
346
in Street Vended Fruit Juices: A Case Study of Visakhapatnam City, India. Internet
347
Journal of Food Safety, 8, 35-38.
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345
Makut, M. D., Ify, O. A., Ameh-Eleyi, J. O., & Eleojo, A. A. (2014). Antibiotic susceptibility
349
pattern of bacteria isolated from Zobo drinks sold in Keffi, Nigeria. Malaysian
350
Journal of Microbiology, 10(3), 169-173.
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Makut, M. D., Nyam, M. A., Obiekezie, S. O., & Abubakar, A. E. (2013 ). Antibiogram of
352
bacteria isolated from kunun-zaki drink sold in Keffi metropolis. American Journal of
353
Infectious Disease, 9(3), 71-76.
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351
354
Mensah, P., Yeboah-Manu, D., Owosu-Darko, K., & Ablordey, A. (2002). Street foods in
355
Accra, Ghana:how safe are they? Bulletin. World. Health. Organization, 80(7), 546-
356
554.
358
Monney, I., Agyei, D., & Owusu, W. (2013). Hygienic Practices among Food Vendors in
EP
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Educational Institutions in Ghana: The Case of Konongo. Foods, 2, 282-294. Muinde, O. K., & Kuria, E. (2005). Hygienic and sanitary practices of vendors of street foods
360
in Nairobi, Kenya. African Journal of Food Agriculture and Nutritional Development,
361
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5(1), 1-13.
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Nwachukwu, E., & Aniedu, U. I. (2013). Evaluation for microbial quality, physicochemical
363
and sensory properties of locally produced fruit-ginger drinks in Umuahia.
364
International Journal of Microbiology Research and Reviews, 1(4), 056-060.
365
Okojie, P. W., & Isah, E. C. (2014). Sanitary Conditions of Food Vending Sites and Food
366
Handling Practices of Street Food Vendors in Benin City, Nigeria: Implication
367
forFood Hygiene and Safety. Journal of Environmental and Public Health, Article ID
368
701316, 701316 pages. doi: http://dx.doi.org/10.1155/2014/701316
11
ACCEPTED MANUSCRIPT 369 370 371 372
Omenu, A. M., & Aderoju, S. T. (2008). Food safety knowledge and practices of street food vendors in the city of Abeokuta, Nigeria. Food Control, 19, 396-402. Rane, S. (2011). Street Vended Food in Developing World: Hazard Analyses. Indian Journal of Microbiology, 51(1), 100–106.
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373 374 375 376
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ACCEPTED MANUSCRIPT Table 1: Characteristics of sellers, food safety knowledge and attitudes results. 95% Confidence Interval
Frequencies
32
13.9
20-30
71
30.4
31-40
76
32.5
> 40
54
23.2
Female
219
94
Male
14
6
Yes
34
No
199
bound
4.5
25.5
63.7
6.0
66.2
90.1
96.7
3.3
9.9
14.6
10.3
19.8
85.4
80.2
89.7
28
12
8.1
16.9
205
88
83.1
91.9
162
69.5
63.2
75.4
71
30.5
24.6
36.8
54
23.2
17.9
29.1
179
76.8
70.9
82.1
Yes
131
56.2
49.6
62.7
No
102
43.8
37.3
50.4
Barrel water
43
18.5
13.7
24.0
Tap water
190
81.5
76.0
86.3
Edible ice
150
64.4
57.9
70.5
Refrigerator
83
35.6
29.5
42.1
55
23.6
18.3
29.6
178
76.4
70.4
81.7
20
8.6
5.3
12.9
Unknown
169
72.5
66.3
78.2
Dirty hands
17
7.3
4.3
11.4
27
11.6
7.8
16.4
Stationary Fresh air
Point of sale
Shed Yes
sale
No
Cleaning cloths
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Cleaning point of
recycles
Packaging material
Bottles Bags Unclean
Knowledge of local beverages
M AN U
Mobiles
Type of sellers
water
Microorganisms
SC
14.5
Hygiene Training
contamination
bound
66.1
Sex
Cold chain
Upper
EP
< 20
Lower
13.7
Age
Water supplies
%
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Parameters
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1
ACCEPTED MANUSCRIPT 2
Table 2. Differences by sex, type of vendors, source of water, packaging materials cold chain
3
and knowledge of local beverages contamination in hygiene training.
4
Hygiene training Yes
Female
34 (15.5%)
185 (84.5%)
219(100%)
Male
0 (0%)
14 (100%)
(100%)
Total
34 (14.6%)
199 (85.4%)
233 (100%)
Fischer’s exact = 0.10
P = 0.05
Mobile
0 (0%)
28 (100%)
28 (100%)
stationary
34 (16.6%)
171(83.4%)
205 (100%)
Total
34 (14.6%)
199 (85.4%)
233 (100%)
M AN U
Type of sellers
Fischer’s exact = 0.008 Water supplies
No
Barrel Tap water Total
SC
Sex
Total
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Variables
P = 0.004*
1 (2.3%)
42 (97.7%)
43 (100%)
33 (17.4%)
157 (82.6%)
190 (100%)
34 (14.6%)
199 (85.4%)
233 (100%)
P = 0.02*
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Fischer’s exact = 0.005 Packaging
Recycling bottles
7 (12.7%)
48 (%)
55 (100%)
materials
Bag
27 (15.2%)
151 (84.8%)
178 (100%)
34 (14.6%)
199 (85.4%)
233 (100%)
Total
P = 0.33
Ice
16 (10.7%)
134 (89.3%)
150 (100%)
Refrigerator
18 (21.7%)
65 (78.3%)
83 (100%)
34 (14.6%)
199 (85.4%)
233 (100%)
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Cold chain
EP
Fischer’s exact = 0.41
Total
Fischer’s exact = 0.019
p = 0.013*
Knowledge
Unclean water
16 (80%)
4 (20 %)
20 (100%)
of local
Unknown
0 (0%)
169 (100 %)
169 (100 %)
beverages
Dirty hands
9 (52.9 %)
8 (47.1%)
17 (100 %)
contamination
Micro-organisms
9 (33.3%)
18 (66.7%)
27 (100 %)
Total
34 (.614 %)
199 (85.4%)
233 (100%)
Fischer’s exact = NA 5
*P<0.05; NA: Not Applicable
6 2
ACCEPTED MANUSCRIPT 1
Dry calices of Hibiscus sabdariffa
2 3
Sorting
4
Washing
Water
Dirty washing water
6 7
9 Filtration
11
M AN U
10
SC
Infusion/Decoction/ Maceration
8
Clarify liquid
12 13
Sugar, aroma, mint
14
Second hand bottle and plastic bag
23 24
Refrigeration
SELLING
AC C
19
22
Manual packaging
EP
18
21
Dustbin or cattle food
Spatula mixture
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16
20
Calices of H. sabdariffa
«Bissap»
15
17
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5
Biological risk
: Cross-contamination : Handling contamination
: Environmental contamination
25 26
Figure 1: Flow diagram of the major risk factors leading to traditional processing of «bissap»
27
in Burkina Faso.
28 1
ACCEPTED MANUSCRIPT 29 Rhizome of ginger «Gingiber officinale»
30 31
Peeling/Washing
Water
33
Grinding
Ingredient (Black pepper)
34 Paste
35 Soaking
Tamarind juice
37 Filtration
38
M AN U
Clarify liquid
39 40 41
Dustbin
«Gnamakoudjii»
Second hand bottle and plastic bag
Manual packaging
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42
44
Debris
Spatula mixture
Sugar; aroma, mint
43
SC
36
Pickings and dirty washing water
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32
Refrigeration
45
EP
46
48 49 50 51 52
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47
SELLING
Biological risk
: Cross-contamination : Handling contamination
: Environmental contamination
53 54
Figure 2: Flow diagram of the major risk factors leading to traditional processing of
55
«gnamakoudjii» in Burkina Faso.
56 2
ACCEPTED MANUSCRIPT 57 Pearl Millet
58 59 Washing/Drying
Water
60
Dirty washing water
63
Millet flour
Water
64 Kneading
65 Filtration
67
Sugar, «gnamakoudjii», tamarind juice
68
Flour residue
M AN U
66
SC
Grinding
62
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61
Flour suspension
Dustbin or cattle food
Spatula mixture
69 70
«Zoom-koom»
72
Second hand bottle and plastic bag
73
78 79 80
EP
SELLING
AC C
75
77
Manual packaging
Refrigeration
74
76
TE D
71
Biological risk
: Cross-contamination : Handling contamination
: Environmental contamination
81 82
Figure 3: Flow diagram of the major risk factors leading to traditional processing of «zoom-
83
koom» in Burkina Fas 3
ACCEPTED MANUSCRIPT 84 85 86 Water
Well/Barrel/Tap
87 88
Freezing
90 91
Edible ice
92 93
95 96
Biological risk
M AN U
SELLING
94
SC
89
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Filling
Plastic bags
97
Packaged sachet water
: Cross-contamination
99
: Handling contamination
TE D
98
100
EP
101
Figure 4: Flow diagram of the major risk factors leading to traditional processing of edible
103
ice in Burkina Faso.
104 105 106
AC C
102
107 108 109 110 111 4
ACCEPTED MANUSCRIPT 112 Finished products
113
«Bissap», «Gnamakoudjii», «Zoom-koom»
114 115
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Retail sale Conditions of sale
116 117 118
Manual contamination
Others contaminations
SC
119 120
Cross contamination by flies attracted by sugar
Plastic bags Hand filled
M AN U
121 122 123
Money Collection by the same sellers
Dirty selling surrounding (waste water garbage)
124
128 129 130 131 132
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127
Dirty water to clean utensils, hand and stall
Hazard products
EP
126
Handling breaking ice to cold beverages
Figure 5. Flow diagram of potential biological hazards in finished products sales condition.
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5
ACCEPTED MANUSCRIPT
Process Manages and Hygienic Practices of Local Beverages Producers and Sellers in Ouagadougou, Burkina Faso.
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Highlights (for review)
Majority of local beverage vendors and producers have not receive hygiene training
•
Ignorance or disregard of good hygiene and manufacturing practices has been noticed
•
Flow diagram of traditional processing local beverages and ice were built
•
Manual and cross contamination at various stages could contribute to contamination
•
Inefficient storage, cooling with contaminated ice could promote bacterial growth
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SC
•
1
S0956-7135(16)30070-6
DOI:
10.1016/j.foodcont.2016.02.024
Reference:
JFCO 4880
To appear in:
Food Control
Received Date: 9 November 2015 Revised Date:
9 February 2016
Accepted Date: 15 February 2016
Please cite this article as: Tchamba G.B., Bawa I.H., Bagré T.S., Mbainadjiel C., Bako E., Konate A., Zongo C., Somda M.K., Savadogo A., Traoré A.S. & Barro N., Process Manages and Hygienic Practices of Local Beverages Producers and Sellers in Ouagadougou, Burkina Faso, Food Control (2016), doi: 10.1016/j.foodcont.2016.02.024. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
ACCEPTED MANUSCRIPT 1
Process Manages and Hygienic Practices of Local Beverages Producers and
2
Sellers in Ouagadougou, Burkina Faso.
3 4
G. Bsadjo Tchamba*, I.H. Bawa, T.S. Bagré, C. Mbainadjiel, E. Bako, A. Konate, C. Zongo,
5
M.K. Somda, A. Savadogo, A.S. Traoré, N. Barro
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Laboratoire de Biologie Moléculaire, d’Epidémiologie et de Surveillance des Agents
8
Transmissibles par les Aliments (LaBESTA), Centre de Recherches en Sciences Biologiques,
9
Alimentaires et Nutritionnelles (CRSBAN), Ecole Doctorale Sciences et Technologies, 03 BP 7021 Ouagadougou 03, Université de Ouagadougou, Burkina Faso.
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10 11
Abstract
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The trade of local beverages and ice has become popular in many developing countries
15
including Burkina Faso. This study was performed to determine the local beverages safety
16
knowledge of producers and sellers in Ouagadougou. Face-to-face interviews of 233
17
producers and sellers were conducted. The approach used concerned the process of good
18
hygiene and production. The data were collected following observation checklists and an
19
adapted set of questions: knowledge of risk perception, training, personal hygiene, cleanliness
20
of the selling site, water supply, refreshment condition, packaging materials, food handling
21
practices and foodborne pathogens. Data were analyzed by using means, frequencies, standard
22
deviation, 95% confidence interval and t-test. The results of survey showed that women
23
represent 94% of 233 total sellers. Eighty five per cent 85.4% did not receive appropriate
24
training about food hygiene and 72.5% of them did not know the reasons of local beverages
25
and ice contamination. Only 35.6% of the sellers used freeze system to store beverages. Poor
26
quality of water and hands implicated to local beverage manufacturing were respectively
27
assigned 8.6% and 7.3%. Statistical analyses revealed significant difference (P<0.05) between
28
hygiene training and stationary sellers (P = 0.004), hygiene training and source of water (P =
29
0.02), hygiene training and cold chain (P = 0.013). In view of the socio economic importance
30
of local beverages and their role in the unexpected arrival of food-borne diseases, local
31
beverages sellers should be regularly trained, retrained in order to prevent outbreaks of food-
32
borne illnesses.
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ACCEPTED MANUSCRIPT 34
Keywords: Local beverages, producers/sellers, food safety knowledge, hygiene
35 36 37
*Corresponding author. Present address: 03 BP 7021 Ouagadougou 03, University of Ouagadougou, Burkina
38
Faso. Phone: +226 75 66 22 62; Fax: +226 25 33 73 73; E-mail: [email protected]
39
1. Introduction
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40 41
In Burkina Faso, as in other developing countries, local beverages unities are
43
flourishing rapidly due to important socio-economic benefits derived from it. Street foods and
44
beverages offer employment, to people with little education and training (FAO 1997). Indeed,
45
sellers themselves benefit from positive cash flow, as they are able to establish their
46
businesses with a minimum amount of capital and are often free from taxes (Kubheka et al.,
47
2001). In the recent years, it has been noticed an increase of local beverages production with
48
different plant materials because these raw materials are readily available in the course of the
49
year. In developing countries, local beverages are known under several vernacular names. For
50
instance, calyces of Hibiscus sabdariffa var sabdariffa are used for the production of local
51
beverage called «foléré» in Cameroon, «zobo» in Nigeria and «bissap» in many west African
52
countries such as Burkina Faso (Bayoï et al., 2014; Makut et al., 2014; Bsadjo Tchamba et al.,
53
2015) Likewise, millet grains (Penissetum glaucum) are employed to prepare a beverage
54
called «kunun-zaki» in Nigeria, «zoom-koom» in Burkina Faso and «koozh» in India (Makut
55
et al., 2013 ; Bsadjo Tchamba et al., 2014; Ilango & Antony, 2014). Equally rhizome of
56
ginger plants (Zingiber officinale) are used to manufacture ginger beverages called ginger
57
drinks in Nigeria and «gnamakoudjii» in Burkina Faso (Nwachukwu & Aniedu, 2013; Bsadjo
58
Tchamba et al., 2015). Edible ice is also frequently used to cool beverages to deal with the
59
non-availability of refrigerators and power outages. In addition, local beverages are widely
60
consumed for it thirsty quenching property, therapeutic properties and also for its easy
61
accessibility and its cheaper prices (Barro et al., 2002; Elmahmood & Doughari, 2007 ).
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42
62
Given the socio economic importance and the enthusiasm aroused by these local
63
beverages, studies in several developing countries were interested in the microbiological
64
quality, sensory and physic chemical parameters of these local beverages sold in the street
65
(Nwachukwu & Aniedu, 2013; Bayoï et al., 2014; Bsadjo Tchamba et al., 2014; Makut et al.,
66
2014; Bsadjo Tchamba et al., 2015). From these studies, it appeared that although these
67
beverages could play a significant part in a healthy diet, they could be potential sources of 2
ACCEPTED MANUSCRIPT 68
pathogenic bacterial notably: pathogenic E. coli, Salmonella sp., Shigella sp. and
69
Staphylococcus aureus, (Lewis et al., 2006 ; Bsadjo Tchamba et al., 2014; Bsadjo Tchamba et
70
al., 2015). The most important factor contributing to the presence of pathogens in street foods
71
and beverages are ignorance and/or non-respect of good hygienic practices (Omenu &
72
Aderoju, 2008; Annor & Baiden, 2011; Rane, 2011; Bello et al., 2014). Street food is not regulated in many countries such as Burkina Faso but operates
74
haphazardly without any systematic monitoring system and with poor hygiene sanitation.
75
Manufacturing of beverage strongly implicate manual operation without pasteurisation
76
processes to prevent microbial contamination. In fact, these traditional processing methods
77
might be a source of growth of foodborne pathogens (Barro et al., 2002; Barro et al., 2007;
78
Drabo et al., 2009). If previous studies have focused on the microbiological quality,
79
physicochemical and sensory parameters of local beverages in Ouagadougou (Barro et al.,
80
2002; Bsadjo Tchamba et al., 2014; Bsadjo Tchamba et al., 2015), there is limited information
81
on the knowledge and practice of hygiene in the manufacturing processes and sales of local
82
beverages and ice in Burkina Faso.
M AN U
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73
The main objective of this study was to assess the knowledge and attitudes of
84
producers and sellers of local beverages and ice on hygiene practices and during
85
manufacturing processes and sales.
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83
86
2. Materials and methods
88
EP
87
2.1. Study design
90
The present study was carried out from October 2011 to December 2012 involving 233
91
beverages sellers. Were randomly included in this study, sellers and producers of ice and local
92
beverages («bissap», «gnamakoudjii» and «zoom-koom») who prepare beverages at home and
93
then come to sell at the market or those who prepare directly on site at their stands. Similarly,
94
mobiles vendors selling beverages around taxi and motorcycle parking at the markets were
95
included in the study. Exclusion criteria were sellers of fruit juices and other local beverages.
96
This study was performed to describe the level of knowledge on food safety and hygienic
97
practices of producers and sellers of local beverages («bissap», «gnamakoudjii», «zoom-
98
koom» and edible ice) and ice from different markets in five borough of Ouagadougou town.
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89
99 100
2.2. Survey 3
ACCEPTED MANUSCRIPT A set of questions used by Monney et al. (2013) was modified and adapted to this study. Data
102
was collected using observational checklist and a structured questionnaire by a face-to-face
103
interview in the local dialect understood by the producers and sellers. These questions
104
regarded socio-demographic characteristics of those responding (age, sex). Information
105
concerning elementary food hygiene, training courses received or not by the sellers was
106
collected during the survey. The source of water supplies and kind of packaging materials
107
were also indicated. Beverages production conditions and refreshment of local beverages
108
were verified. Particular attention was paid to the working methods of the producers/sellers
109
and their sales surroundings. Mishandling and unhygienic practices were recorded. Similarly,
110
personal hygiene of sellers (cleaning cloths), environmental sanitation (point of sale,
111
cleanliness of the selling site), and type of sellers (stationary or mobiles) were observed and
112
recorded.
114
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Process flow diagram of the preparation of local beverages and ice was developed to identify critical control points in the final product sold to consumers.
115 116
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113
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101
2.3. Ethical considerations
Prior to any other investigations, the aim of the study was explained to local beverages
118
producers/sellers. They were included into the study after giving their consent and after the
119
owner of the vending place had given their consent and the sellers were assured of
120
confidentiality of recorded data.
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121
2.4. Data processing and analysis
EP
122
Collected data was checked and then entered into the computer for final analysis.
124
Microsoft Excel (version 2010) and EPI INFO software (version 3.3.2) were used to perform
125
the analysis and considered P<0.05 as significant. Descriptive statistics such as means,
126
frequencies, standard deviation and 95% confidence interval were used to present the
127
findings. Relationships among sex and hygiene training, type of vendors and hygiene training,
128
water supplies and hygiene training, packaging materials and hygiene training, cold chain and
129
hygiene training, and knowledge of soft drinks contamination and hygiene training were then
130
examined with bivariate analyses (Fischer exact test: t-test) by comparing these two means to
131
infer a statistical relationship between these two parameters.
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132 133
3. Results and discussion 4
ACCEPTED MANUSCRIPT 134 135
3.1. Description of beverages preparation (biological risk hazards) The consumption of local beverages is widely spread in Africa in general and
137
particularly in Burkina Faso. Flow diagrams of the traditional processing of local beverages
138
and edible ice were constructed in order to provide a clear description of the stage involved in
139
the process. The technological process of manufacturing local beverages is dominated by a
140
sequence of manual operations. During the production and marketing of local beverages
141
(«bissap», «gnamakoudjii» and «zoom-koom») and ice, flow diagrams reported in this study
142
record miscellaneous operation. Preliminary operations (washing, sorting, peeling), splitting
143
operations (grinding), mixing operations (solid-liquid, solid-solid, liquid-liquid), separation
144
processes (filtration), stability operations (cold-heat) and packaging operations (type of
145
packaging-conditioning system) are described in figure 1, 2, 3, 4 and 5. Identification of the
146
biological risk hazards that are likely to occur at any step in the traditional processing and
147
selling was carried out according to the rules of «5 M» of FAO (FAO, 2007). Indeed,
148
according to FAO, all control points are related to one of the following five elements: raw
149
materials, environment, material, method and manpower (FAO, 2007).
M AN U
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136
During these operations, this survey noticed that potential health risks are associated
151
with manual contamination during filtration and packaging’s operations carried out by all
152
producers (100%). Concerning filtration step, producers’ sometimes used insufficient cleaning
153
hands to squeeze raw materials in order to collect the liquid. These manual operations
154
performed under unsuitable conditions lead to contamination and deterioration in the
155
microbiological quality of different local beverages (Elmahmood & Doughari, 2007 ; Bsadjo
156
Tchamba et al., 2014; Bsadjo Tchamba et al., 2015; Bello et al., 2014). Cross contamination
157
could also occur during many stages such as unsafe water, grinding, second hand bottle
158
insufficiently disinfected, exposed plastic bags, and other handling stages during selling.
159
Unsafe water used for the dilution of beverages, washing utensils and bare hands of
160
producers/sellers could introduce hazard in the finished product. For most producers, mash
161
the ingredients in the mill is a necessity because of their large amount. This practice is not
162
without consequences for the health of consumers. The space reserved for these mills is
163
unhealthy. Ignoring the rules of hygiene and questionable quality water use during grinding
164
operation are all biological risks that may affect the quality of unpasteurized beverages.
165
According to Rane, (2011), the cross-contamination risk associated with bacteria growth and
166
survival pathogens may be a frequent and important cause of outbreaks of food-borne disease.
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5
ACCEPTED MANUSCRIPT 167
Dirty washing water and dustbin could deprave selling environment. Inefficient storage in
168
adequate containers coupled with cooling with contaminated ice and abuse temperature
169
promoted bacterial growth.
170 171
3.2. Characteristics of participants, food safety attitudes and knowledge Two hundred and thirty-three (233) traditional beverages sellers consented
173
questionnaires. Only two sellers declined to participate in our study. In our study we noticed
174
that sellers generally sold «zoom-koom» with edible ice. Some sellers sold at the same time
175
«bissap» and «gnamakoudjii». Others sold all the products («bissap», «gnamakoudjii»,
176
«zoom-koom» and edible ice).
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172
Our survey showed that the majority of those responding were females (94%) (Table
178
1). This study has shown the gender profile of street food vendors to be similar to results
179
found in others studies (Barro et al., 2002; Omenu & Aderoju, 2008; Drabo et al., 2009;
180
Annor & Baiden, 2011). The domination of women or men in street food vending varies from
181
one country to another and from the type of products. In Burkina Faso, women leadership in
182
beverages production/selling could be justified by the fact that cooking falls to women and
183
culinary secret are transmitted from mother to daughter. In Ghana and Nigeria, studies
184
reported a higher proportion of females who balance the income-generating opportunities of
185
street vending with traditional household and child care duties (Mensah et al., 2002; Omenu
186
& Aderoju, 2008) Most of the sellers’ surveyed (32.5%) were between 30 and 40 years of age.
187
Others studies also reported that the average age of the street food vendors was 31-40 years
188
old (Omenu & Aderoju, 2008; Annor & Baiden, 2011).
EP
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177
Although, previous studies conducted in Burkina Faso, recommended that street
190
vendors should receive training before cooking and selling street food and beverages, with
191
periodic refresher training thereafter, this study showed that most of local beverages sellers
192
surveyed (85.4%), did not attend food hygiene training and safety programs. They acquired
193
the knowledge through observation and self-teaching. This may be due to the fact that local
194
beverages sellers are most often poor, illiterate and show little concern towards basic food
195
safety measures. These results were consistent with the results of studies conducted in Nigeria
196
and Ghana who found that only 16%, 47.4% and 28.7% reported having received formal
197
hygiene training (Omenu & Aderoju, 2008; Annor & Baiden, 2011; Okojie & Isah, 2014).
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198
It appears from this study that 205 vendors (88%) were stationary and only 28
199
(12.01%) were mobile. All the mobile vendors surveyed 14 (100%) were male with a mean
200
age of 17 years. This mobile sellers’ moved into markets and in areas around markets with 6
ACCEPTED MANUSCRIPT high numbers of potential customers, such as bus, taxi, motorbike and bike parks to evade of
202
taxes and to make much economic opportunity and income. Our study identified 162 (69.5%)
203
local beverages sellers operating in the open markets with a total of 28 (12.01%) mobiles
204
sellers and 134 (57.51%) semi-fixed sellers with only a table outside. We also note the
205
presence of fixed sellers 71 (30.5%) who owned makeshift accommodation, kiosks and other
206
temporary structures poorly constructed in different markets. These results are consistent with
207
those of other authors who report the presence of mobiles and fixes vendors (Drabo et al.,
208
2009; Dwumfour-Asare & Agyapong, 2014). Results also agree with those of an earlier study
209
conducted in India, which found that food is prepared at home or in the stalls on the side of
210
the road made of wood, polythene bags, etc. (Rane, 2011). These different places of sale do
211
not give proper protection of local beverages from dust and presence of flies which could
212
carry many microbes that may be pathogenic if left to settle on products. Previous study in
213
Burkina Faso showed that, packaging inside a bag or recycled bottle required a transfer. This
214
manual transfer is sometimes done in the open air which causes the influx of flies that are
215
likely to contaminate the product (Bsadjo Tchamba et al., 2014).
M AN U
SC
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201
Despite this, it has been observed that 131 (56%) of the sellers who wore clean attires,
217
179 of those responding (76.8%) worked in dirty surrounding, it is probably due to lack of
218
appropriate knowledge and guidance on unsanitary conditions. It has been also reported in
219
study conducted in Egypt that dirtiness of surroundings could cause microbial contamination
220
since air, water and even human is the source of microorganisms (Easa, 2010).
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216
Eighty one percent 190 (81.5%) of the producers/sellers use tap water for processing
222
beverage, while 43 (18.5%) got their water from retail vendors. Local beverages were mainly
223
refrigerated with edible ice 150 (64.4%) while only 83 (35.6%) used refrigerators. The
224
beverage in majority 178 (76.7%) was served in polystyrene bags and only 55 (23.6%) of
225
those responding used recycled bottles. Although the manufacturers and sellers reported that
226
they used potable tap water for preparing beverages, many studies reported that potable water
227
was not often available at most of the vending sites (Muinde & Kuria, 2005; Barro et al.,
228
2006; Omenu & Aderoju, 2008). According to (Rane, 2011) in India, contaminated water can
229
create a public health risk when it is used for drinking, washing of food, incorporated in the
230
food as an ingredient and used in the processing of food or used for washing equipment,
231
utensils and hands. It has also been observed that in this study local beverages undergo
232
inadequate cooling. On a similar note both in Nigeria and in Burkina Faso, authors found out
233
that lack of safe storage temperature will increase microbial contamination if beverages are
234
stored for a long period of time (Lateef et al., 2006; Barro et al., 2007).
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7
ACCEPTED MANUSCRIPT Only 27 (11.6%) of the people responding knew that micro-organisms can
236
contaminate local beverages. Most 169 (72.5%) of them did not know the reasons of local
237
beverages contamination. Unclean water and dirty hands were mentioned respectively by 20
238
(8.6%) and 17 (7.3%) of them. Lower levels of trained local beverages sellers and lack of
239
knowledge negatively affected the quality of street foods and beverages as reported by similar
240
studies in many African countries (Barro et al., 2006; Omenu & Aderoju, 2008; Okojie &
241
Isah, 2014).
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235
242
3.3. The relation between hygiene training and characteristic of respondents and beverages
244
safety knowledge
SC
243
Bivariate analyses were conducted to determine if there were significant differences
246
between beverages sellers which received or not hygiene training by sex, type of sellers, water
247
supplies, packaging materials, cold chain and Knowledge of local beverages contamination. P
248
value less than 0.05 was considered as statistically significant (Table 2).
249
In this study, no statistical difference was found between packaging material and hygiene
250
training at (t = 0.41; P = 0.33).
M AN U
245
It was found that there was a significant relationship between stationary sellers and
252
hygiene training (t = 0.008; P = 0.004). Statistical analyses showed that the few stationary
253
sellers who received hygiene training had the best food safety knowledge and practice
254
comparing to mobile sellers who did not received hygiene training. This has also been echoed
255
by (Dwumfour-Asare & Agyapong, 2014) in Ghana, who clearly showed that both iterant
256
(mobile/hawking) sellers and those using canopy/tent stalls have low (poor and limited) food
257
hygiene and safety practices levels.
EP
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251
Statistical analyses revealed that water supplies (t = 0.02; P = 0.02) and cold chain (t =
259
0.013; P = 0.013) was significantly associated with hygiene training. Sellers who received
260
hygiene training, compared to those who did not, were mainly reported to use tap water and
261
more often reported using refrigerator. These observations are supported by Rane, (2011)
262
which showed that, storage at ambient temperature, inadequate cooling are identified as the
263
key factors that contribute to food poisoning outbreaks.
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264 265
Conclusion
266 267
This study showed that majority of local beverages producers/sellers in open markets
268
did not attend food hygiene training and safety programs. Personal hygiene of sellers is 8
ACCEPTED MANUSCRIPT acceptable but the sales environment for the majority of sellers is unsafe. Poor knowledge of
270
local beverages vendors/manufacturer in food safety and good hygiene practices could
271
contribute to the occurrence of foodborne diseases. It is recommended that every local
272
beverages producers/sellers should undergo regularly basic hygiene training. This knowledge
273
will ensure that the environmental and personal hygiene is improved and that the rules of
274
hygiene and sanitation are respected. Cross-contamination can thus be avoided in the process
275
of preparing, packaging, cold chain and sales to offer consumers acceptable microbiological
276
quality of products.
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277
279
Conflict of Interests
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278
The authors have not declared any conflict of interests.
281
Acknowledgments
M AN U
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This study was supported by a research grant from International Foundation for
283
Sciences (IFS). The authors wish to thank manufacturers and sellers of local beverage for
284
their cooperation during the study.
285
287
4. References
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Practices of Food Handlers in Food Businesses in Accra, Ghana. Food and Nutrition
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Barro, N., Ouattara, C. A. T., Nikiema, P. A., Ouattara, A. S., & Traoré, A. S. (2002).
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Barro, N., Savadogo, A., Ouattara, C. A. T., & Traoré, A. S. (2006). Carriage bacteria by
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et Mora. International Journal of Innovation and Applied Studies, 9(2), 786-796.
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Bello, O. O., Bello, T. K., Fashola, M. O., & Oluwadun, A. ( 2014). Microbiological quality
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Salmonella spp. isolated from local beverages (bissap, gnamakoudji) sold in
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Ghana. The International Journal of Science & Technoledge, 2 (5), 38-45.
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Easa, S. M. H. (2010). Microorganisms Found in Fast and Traditional Fast Food Journal of American Science, 6(10 ), 515-531.
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Kubheka, L. C., Mosupye, F. M., & Von Holy, A. S. A. (2001). Microbiological survey of
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street vended salad and gravy in Johannesburg city, South Africa. Food Control, 12,
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Lateef, A., Oloke, J. K., Kana, E. B. G., & Pacheco, E. (2006). Microbiological Quality of Ice
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Used to Cool Drinks and Foods in Ogbomosso Metropolis, Southwest, Nigeria.
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Lewis, J. E., Thompson, P., Bvvbn, R., Kalavati, C., & Rajanna, B. (2006 ). Human Bacteria
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in Street Vended Fruit Juices: A Case Study of Visakhapatnam City, India. Internet
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Makut, M. D., Ify, O. A., Ameh-Eleyi, J. O., & Eleojo, A. A. (2014). Antibiotic susceptibility
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pattern of bacteria isolated from Zobo drinks sold in Keffi, Nigeria. Malaysian
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Makut, M. D., Nyam, M. A., Obiekezie, S. O., & Abubakar, A. E. (2013 ). Antibiogram of
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Monney, I., Agyei, D., & Owusu, W. (2013). Hygienic Practices among Food Vendors in
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Educational Institutions in Ghana: The Case of Konongo. Foods, 2, 282-294. Muinde, O. K., & Kuria, E. (2005). Hygienic and sanitary practices of vendors of street foods
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in Nairobi, Kenya. African Journal of Food Agriculture and Nutritional Development,
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5(1), 1-13.
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Nwachukwu, E., & Aniedu, U. I. (2013). Evaluation for microbial quality, physicochemical
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and sensory properties of locally produced fruit-ginger drinks in Umuahia.
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International Journal of Microbiology Research and Reviews, 1(4), 056-060.
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Okojie, P. W., & Isah, E. C. (2014). Sanitary Conditions of Food Vending Sites and Food
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ACCEPTED MANUSCRIPT 369 370 371 372
Omenu, A. M., & Aderoju, S. T. (2008). Food safety knowledge and practices of street food vendors in the city of Abeokuta, Nigeria. Food Control, 19, 396-402. Rane, S. (2011). Street Vended Food in Developing World: Hazard Analyses. Indian Journal of Microbiology, 51(1), 100–106.
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ACCEPTED MANUSCRIPT Table 1: Characteristics of sellers, food safety knowledge and attitudes results. 95% Confidence Interval
Frequencies
32
13.9
20-30
71
30.4
31-40
76
32.5
> 40
54
23.2
Female
219
94
Male
14
6
Yes
34
No
199
bound
4.5
25.5
63.7
6.0
66.2
90.1
96.7
3.3
9.9
14.6
10.3
19.8
85.4
80.2
89.7
28
12
8.1
16.9
205
88
83.1
91.9
162
69.5
63.2
75.4
71
30.5
24.6
36.8
54
23.2
17.9
29.1
179
76.8
70.9
82.1
Yes
131
56.2
49.6
62.7
No
102
43.8
37.3
50.4
Barrel water
43
18.5
13.7
24.0
Tap water
190
81.5
76.0
86.3
Edible ice
150
64.4
57.9
70.5
Refrigerator
83
35.6
29.5
42.1
55
23.6
18.3
29.6
178
76.4
70.4
81.7
20
8.6
5.3
12.9
Unknown
169
72.5
66.3
78.2
Dirty hands
17
7.3
4.3
11.4
27
11.6
7.8
16.4
Stationary Fresh air
Point of sale
Shed Yes
sale
No
Cleaning cloths
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Cleaning point of
recycles
Packaging material
Bottles Bags Unclean
Knowledge of local beverages
M AN U
Mobiles
Type of sellers
water
Microorganisms
SC
14.5
Hygiene Training
contamination
bound
66.1
Sex
Cold chain
Upper
EP
< 20
Lower
13.7
Age
Water supplies
%
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Parameters
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1
1
ACCEPTED MANUSCRIPT 2
Table 2. Differences by sex, type of vendors, source of water, packaging materials cold chain
3
and knowledge of local beverages contamination in hygiene training.
4
Hygiene training Yes
Female
34 (15.5%)
185 (84.5%)
219(100%)
Male
0 (0%)
14 (100%)
(100%)
Total
34 (14.6%)
199 (85.4%)
233 (100%)
Fischer’s exact = 0.10
P = 0.05
Mobile
0 (0%)
28 (100%)
28 (100%)
stationary
34 (16.6%)
171(83.4%)
205 (100%)
Total
34 (14.6%)
199 (85.4%)
233 (100%)
M AN U
Type of sellers
Fischer’s exact = 0.008 Water supplies
No
Barrel Tap water Total
SC
Sex
Total
RI PT
Variables
P = 0.004*
1 (2.3%)
42 (97.7%)
43 (100%)
33 (17.4%)
157 (82.6%)
190 (100%)
34 (14.6%)
199 (85.4%)
233 (100%)
P = 0.02*
TE D
Fischer’s exact = 0.005 Packaging
Recycling bottles
7 (12.7%)
48 (%)
55 (100%)
materials
Bag
27 (15.2%)
151 (84.8%)
178 (100%)
34 (14.6%)
199 (85.4%)
233 (100%)
Total
P = 0.33
Ice
16 (10.7%)
134 (89.3%)
150 (100%)
Refrigerator
18 (21.7%)
65 (78.3%)
83 (100%)
34 (14.6%)
199 (85.4%)
233 (100%)
AC C
Cold chain
EP
Fischer’s exact = 0.41
Total
Fischer’s exact = 0.019
p = 0.013*
Knowledge
Unclean water
16 (80%)
4 (20 %)
20 (100%)
of local
Unknown
0 (0%)
169 (100 %)
169 (100 %)
beverages
Dirty hands
9 (52.9 %)
8 (47.1%)
17 (100 %)
contamination
Micro-organisms
9 (33.3%)
18 (66.7%)
27 (100 %)
Total
34 (.614 %)
199 (85.4%)
233 (100%)
Fischer’s exact = NA 5
*P<0.05; NA: Not Applicable
6 2
ACCEPTED MANUSCRIPT 1
Dry calices of Hibiscus sabdariffa
2 3
Sorting
4
Washing
Water
Dirty washing water
6 7
9 Filtration
11
M AN U
10
SC
Infusion/Decoction/ Maceration
8
Clarify liquid
12 13
Sugar, aroma, mint
14
Second hand bottle and plastic bag
23 24
Refrigeration
SELLING
AC C
19
22
Manual packaging
EP
18
21
Dustbin or cattle food
Spatula mixture
TE D
16
20
Calices of H. sabdariffa
«Bissap»
15
17
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5
Biological risk
: Cross-contamination : Handling contamination
: Environmental contamination
25 26
Figure 1: Flow diagram of the major risk factors leading to traditional processing of «bissap»
27
in Burkina Faso.
28 1
ACCEPTED MANUSCRIPT 29 Rhizome of ginger «Gingiber officinale»
30 31
Peeling/Washing
Water
33
Grinding
Ingredient (Black pepper)
34 Paste
35 Soaking
Tamarind juice
37 Filtration
38
M AN U
Clarify liquid
39 40 41
Dustbin
«Gnamakoudjii»
Second hand bottle and plastic bag
Manual packaging
TE D
42
44
Debris
Spatula mixture
Sugar; aroma, mint
43
SC
36
Pickings and dirty washing water
RI PT
32
Refrigeration
45
EP
46
48 49 50 51 52
AC C
47
SELLING
Biological risk
: Cross-contamination : Handling contamination
: Environmental contamination
53 54
Figure 2: Flow diagram of the major risk factors leading to traditional processing of
55
«gnamakoudjii» in Burkina Faso.
56 2
ACCEPTED MANUSCRIPT 57 Pearl Millet
58 59 Washing/Drying
Water
60
Dirty washing water
63
Millet flour
Water
64 Kneading
65 Filtration
67
Sugar, «gnamakoudjii», tamarind juice
68
Flour residue
M AN U
66
SC
Grinding
62
RI PT
61
Flour suspension
Dustbin or cattle food
Spatula mixture
69 70
«Zoom-koom»
72
Second hand bottle and plastic bag
73
78 79 80
EP
SELLING
AC C
75
77
Manual packaging
Refrigeration
74
76
TE D
71
Biological risk
: Cross-contamination : Handling contamination
: Environmental contamination
81 82
Figure 3: Flow diagram of the major risk factors leading to traditional processing of «zoom-
83
koom» in Burkina Fas 3
ACCEPTED MANUSCRIPT 84 85 86 Water
Well/Barrel/Tap
87 88
Freezing
90 91
Edible ice
92 93
95 96
Biological risk
M AN U
SELLING
94
SC
89
RI PT
Filling
Plastic bags
97
Packaged sachet water
: Cross-contamination
99
: Handling contamination
TE D
98
100
EP
101
Figure 4: Flow diagram of the major risk factors leading to traditional processing of edible
103
ice in Burkina Faso.
104 105 106
AC C
102
107 108 109 110 111 4
ACCEPTED MANUSCRIPT 112 Finished products
113
«Bissap», «Gnamakoudjii», «Zoom-koom»
114 115
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Retail sale Conditions of sale
116 117 118
Manual contamination
Others contaminations
SC
119 120
Cross contamination by flies attracted by sugar
Plastic bags Hand filled
M AN U
121 122 123
Money Collection by the same sellers
Dirty selling surrounding (waste water garbage)
124
128 129 130 131 132
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127
Dirty water to clean utensils, hand and stall
Hazard products
EP
126
Handling breaking ice to cold beverages
Figure 5. Flow diagram of potential biological hazards in finished products sales condition.
AC C
125
5
ACCEPTED MANUSCRIPT
Process Manages and Hygienic Practices of Local Beverages Producers and Sellers in Ouagadougou, Burkina Faso.
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Highlights (for review)
Majority of local beverage vendors and producers have not receive hygiene training
•
Ignorance or disregard of good hygiene and manufacturing practices has been noticed
•
Flow diagram of traditional processing local beverages and ice were built
•
Manual and cross contamination at various stages could contribute to contamination
•
Inefficient storage, cooling with contaminated ice could promote bacterial growth
AC C
EP
TE D
M AN U
SC
•
1