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_US
cg.authorship.typesCGIAR and advanced research instituteen_US
cg.contributor.affiliationInternational Livestock Research Instituteen_US
cg.contributor.affiliationWoldia Universityen_US
cg.contributor.affiliationUniversity of Greenwichen_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.regionWestern Africaen_US
cg.creator.identifierBiruk Alemu Gemeda: 0000-0002-8406-0494en_US
cg.creator.identifierMichel Dione: 0000-0001-7812-5776en_US
cg.creator.identifierSidwatta Guy Ilboudo: 0000-0001-6061-7035en_US
cg.creator.identifierAyalew Assefa: 0000-0002-6287-5318en_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.doihttps://doi.org/10.3389/fsufs.2024.1448127en_US
cg.isijournalISI Journalen_US
cg.issn2571-581Xen_US
cg.journalFrontiers in Sustainable Food Systemsen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.actionAreaResilient Agrifood Systemsen_US
cg.subject.ilriANIMAL PRODUCTSen_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.volume8en_US
dc.contributor.authorGemeda, Biruk A.en_US
dc.contributor.authorDione, Michel M.en_US
dc.contributor.authorIlboudo, Guyen_US
dc.contributor.authorAssefa, Ayalewen_US
dc.contributor.authorLallogo, Valerieen_US
dc.contributor.authorGrace, Deliaen_US
dc.contributor.authorKnight-Jones, Theodore J.D.en_US
dc.date.accessioned2024-09-06T15:53:30Zen_US
dc.date.available2024-09-06T15:53:30Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/152026en_US
dc.titleFood safety and hygiene knowledge, attitudes and practices in street restaurants selling chicken in Ouagadougou, Burkina Fasoen_US
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_US
dcterms.accessRightsOpen Accessen_US
dcterms.audienceAcademicsen_US
dcterms.audienceScientistsen_US
dcterms.available2024-09-06en_US
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_US
dcterms.extent1448127en_US
dcterms.issued2024-09-06en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-4.0en_US
dcterms.publisherFrontiers Mediaen_US
dcterms.subjectanimal productsen_US
dcterms.subjectfood safetyen_US
dcterms.typeJournal Articleen_US

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