Food safety and hygiene knowledge, attitudes and practices in street restaurants selling chicken in Ouagadougou, Burkina Faso

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cg.authorship.typesCGIAR and developing country instituteen
cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationInternational Livestock Research Instituteen
cg.contributor.affiliationWoldia Universityen
cg.contributor.affiliationUniversity of Greenwichen
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.donorBill & Melinda Gates Foundationen
cg.contributor.donorForeign, Commonwealth and Development Office, United Kingdomen
cg.contributor.donorFederal Ministry for Economic Cooperation and Development, Germanyen
cg.coverage.countryBurkina Faso
cg.coverage.iso3166-alpha2BF
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.creator.identifierBiruk Alemu Gemeda: 0000-0002-8406-0494en
cg.creator.identifierMichel Dione: 0000-0001-7812-5776en
cg.creator.identifierSidwatta Guy Ilboudo: 0000-0001-6061-7035en
cg.creator.identifierAyalew Assefa: 0000-0002-6287-5318en
cg.creator.identifierDelia Grace: 0000-0002-0195-9489en
cg.creator.identifierTheo Knight-Jones: 0000-0003-4342-6055en
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.3389/fsufs.2024.1448127en
cg.isijournalISI Journalen
cg.issn2571-581Xen
cg.journalFrontiers in Sustainable Food Systemsen
cg.reviewStatusPeer Reviewen
cg.subject.actionAreaResilient Agrifood Systems
cg.subject.ilriANIMAL PRODUCTSen
cg.subject.ilriFOOD SAFETYen
cg.subject.impactAreaNutrition, health and food security
cg.subject.impactPlatformNutrition, Health and Food Security
cg.subject.sdgSDG 2 - Zero hungeren
cg.volume8en
dc.contributor.authorGemeda, Biruk A.en
dc.contributor.authorDione, Michel M.en
dc.contributor.authorIlboudo, Guyen
dc.contributor.authorAssefa, Ayalewen
dc.contributor.authorLallogo, Valerieen
dc.contributor.authorGrace, Deliaen
dc.contributor.authorKnight-Jones, Theodore J.D.en
dc.date.accessioned2024-09-06T15:53:30Zen
dc.date.available2024-09-06T15:53:30Zen
dc.identifier.urihttps://hdl.handle.net/10568/152026
dc.titleFood safety and hygiene knowledge, attitudes and practices in street restaurants selling chicken in Ouagadougou, Burkina Fasoen
dcterms.abstractIntroduction: Chicken is the most commonly consumed animal source food in street restaurants in Burkina Faso. In most of these restaurants, slaughtering, processing, and cooking practices are carried out under poor hygienic conditions. Methods: A cross-sectional survey using a semi-structured interview was carried out to assess food safety knowledge, attitude, and hygienic practices of food handlers in street restaurants selling chicken in Burkina Faso’s capital, Ouagadougou. One hundred chicken restaurants were randomly selected, and food handlers were interviewed. Results and discussion: Most restaurants served eat-in and takeaway chicken (66%); the remaining 34% were takeaway only; restaurants served grilled, flamed or roasted chicken. Only 11% of the food handlers had training on food hygiene and safety. Half the outlets were not regularly inspected by the authorities. Less than half (40%) slaughtered their own chickens at the restaurant: of these 85% bled chickens on bare earth. About 80% cleaned the bleeding surface immediately after slaughter with water but only 20% used water with either soap or disinfectant detergent. Eighty-two percent of them used the same cloth during slaughtering and food preparation stages. Many used the same knife in all stages of the slaughtering process. Two-thirds kept carcasses unrefrigerated at ambient temperature until cooking started. Around a quarter buried slaughter waste on-site whereas 20% disposed of it on the street near the restaurant. Only 20% had taken steps to improve food safety, and about 80% of food handlers stated that cleanliness and hygiene were not important to their customers when choosing where to eat. Almost half (42%) the food handlers continued to work when they were ill. The poor standards of hygiene observed are typical for street food and small-scale eateries in LMICs in sub-Saharan Africa. An integrated approach is required to improve the situation, including staff training, introduction of food-grade equipment and appropriate technology, behavior-change approaches, as well as worker and consumer awareness campaigns on good food safety practices. However, significant, sustained improvement in food safety will also require major upgrading of infrastructure and facilities including power and water supply, and cold chain.en
dcterms.accessRightsOpen Access
dcterms.audienceAcademicsen
dcterms.audienceScientistsen
dcterms.available2024-09-06en
dcterms.bibliographicCitationGemeda, B.A., Dione, M., Ilboudo, G., Assefa, A., Lallogo, V., Grace, D. and Knight-Jones, T.J.D. 2024. Food safety and hygiene knowledge, attitudes and practices in street restaurants selling chicken in Ouagadougou, Burkina Faso. Frontiers in Sustainable Food Systems 8: 1448127.en
dcterms.extent1448127en
dcterms.issued2024-09-06en
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherFrontiers Mediaen
dcterms.subjectanimal productsen
dcterms.subjectfood safetyen
dcterms.typeJournal Article

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