Training and tool supply to enhance food safety behaviors among ready-to-eat chicken vendors in informal markets in Ouagadougou, Burkina Faso: a randomized-controlled trial

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cg.authorship.typesCGIAR and developing country instituteen_US
cg.authorship.typesCGIAR and advanced research instituteen_US
cg.contributor.affiliationWageningen University & Researchen_US
cg.contributor.affiliationInternational Livestock Research Instituteen_US
cg.contributor.affiliationNational Institute of Statistics and Demography, Burkina Fasoen_US
cg.contributor.affiliationUniversity of Greenwichen_US
cg.contributor.affiliationTilburg Universityen_US
cg.contributor.crpAgriculture for Nutrition and Healthen_US
cg.contributor.donorBill & Melinda Gates Foundationen_US
cg.contributor.donorForeign, Commonwealth and Development Office, United Kingdomen_US
cg.contributor.donorFederal Ministry for Economic Cooperation and Development, Germanyen_US
cg.coverage.countryBurkina Fasoen_US
cg.coverage.iso3166-alpha2BFen_US
cg.coverage.regionAfricaen_US
cg.coverage.regionWest and Central Africaen_US
cg.creator.identifierSidwatta Guy Ilboudo: 0000-0001-6061-7035en_US
cg.creator.identifierMichel Dione: 0000-0001-7812-5776en_US
cg.creator.identifierKristina Roesel: 0000-0002-2553-1129en_US
cg.creator.identifierDelia Grace: 0000-0002-0195-9489en_US
cg.creator.identifierTheo Knight-Jones: 0000-0003-4342-6055en_US
cg.howPublishedFormally Publisheden_US
cg.identifier.dataurlhttps://hdl.handle.net/20.500.11766.1/FK2/BYIUM4en_US
cg.identifier.doihttps://doi.org/10.1016/j.foodcont.2024.110510en_US
cg.isijournalISI Journalen_US
cg.issn0956-7135en_US
cg.journalFood Controlen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.actionAreaResilient Agrifood Systemsen_US
cg.subject.ilriANIMAL PRODUCTSen_US
cg.subject.ilriCAPACITY STRENGTHENINGen_US
cg.subject.ilriFOOD SAFETYen_US
cg.subject.impactAreaNutrition, health and food securityen_US
cg.subject.impactPlatformNutrition, Health and Food Securityen_US
cg.subject.sdgSDG 2 - Zero hungeren_US
cg.volume163en_US
dc.contributor.authorMadjdian, D.S.en_US
dc.contributor.authorAsseldonk, M. vanen_US
dc.contributor.authorIlboudo, Guyen_US
dc.contributor.authorDione, Michel M.en_US
dc.contributor.authorOuedraogo, A.-A.en_US
dc.contributor.authorRoesel, Kristinaen_US
dc.contributor.authorGrace, Deliaen_US
dc.contributor.authorTalsma, E.F.en_US
dc.contributor.authorKnight-Jones, Theodore J.D.en_US
dc.contributor.authorVet, E. deen_US
dc.date.accessioned2024-04-12T13:24:05Zen_US
dc.date.available2024-04-12T13:24:05Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/140801en_US
dc.titleTraining and tool supply to enhance food safety behaviors among ready-to-eat chicken vendors in informal markets in Ouagadougou, Burkina Faso: a randomized-controlled trialen_US
dcterms.abstractIn Burkina Faso, street food vendors are key in ensuring food safety in urban markets, particularly within the poultry value chain. The sale of high-risk ready-to-eat chicken by these vendors poses substantial health hazards, emphasizing the urgency for capacity-building to enhance food safety practices. This study evaluated the effect of a participatory interactive three-day training program coupled with tool supply, on self-reported and observed behavior, and knowledge, attitudes, and cognitions vendors of street ready-to-eat chicken in Ouagadougou’s informal markets. A two-armed RCT was conducted, including pre- and post-training vendor surveys, along with direct outlet observations. Total sample size comprised 162 vendors, with 72 in the treatment group and 90 in the control group. Self-reported behavior - measured on a 5-point scale - significantly improved in the treatment group including higher frequency of mask wearing (1.8±0.8 vs 2.5±1.2, p<0.001) and inspecting nail hygiene (4.3±0.8 vs. 4.7±0.6, p<0.001). Treatment outlets improved on securing adequate evisceration platforms (1.3±0.6 vs. 1.0±0.5, p=0.054) regular carcass water renewal (61.8% vs. 36.4%, p=0.038), and handwashing during carcass management (1.1±0.5 vs. 0.9±0.3, p=0.008). Better adherence to handwashing (1.1±0.4 vs. 0.9±0.3, p=0.051), fork use (58.9% vs. 41.8%, p=0.029), proper handwashing facilities (38.4% vs. 20.9%, p=0.014), and waste management (64.4% vs. 37.8%, p<0.001) were observed in treatment outlets. Trained vendors scored significantly higher than controls on knowledge (effect size 0.75, p<0.001). Vendors rated the perceived usefulness and perceived ease of use, trust in materials/tools, measured on a 5-point scale, as high and perceived mean increased daily profits (21242 FCFA) and number of customers (8.3) following training. In conclusion, training combined with a tool package proved effective in fostering significant food safety behavior changes, underscoring its substantial impact beyond just knowledge enhancement. For lasting behavior changes, ongoing training and support, an enabling environment, and strong incentives that prioritize vendor food safety behaviors informal markets are crucial.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.audienceAcademicsen_US
dcterms.audienceScientistsen_US
dcterms.available2024-04-10en_US
dcterms.bibliographicCitationMadjdian, D.S., Asseldonk, M. van, Ilboudo, G., Dione, M., Ouedraogo, A.-A., Roesel, K., Grace, D., Talsma, E.F., Knight-Jones, T.J.D. and Vet, E. de. 2024. Training and tool supply to enhance food safety behaviors among ready-to-eat chicken vendors in informal markets in Ouagadougou, Burkina Faso: a randomized-controlled trial. Food Control 163: 110510.en_US
dcterms.extent110510en_US
dcterms.issued2024-09en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-4.0en_US
dcterms.publisherElsevieren_US
dcterms.subjectfood safetyen_US
dcterms.subjectanimal productsen_US
dcterms.subjectcapacity buildingen_US
dcterms.typeJournal Articleen_US

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