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|Title: ||Knowledge, attitude, and practices (KAP) of foodservice providers, and microbial quality on food served in Kumasi|
|Authors: ||Gyebi, Barbara Efua Akyaa|
Annan, Reginald Adjetey
Asare, Chris Yaw
|Keywords: ||Food safety|
|Issue Date: ||2020|
|Publisher: ||Journal of Foodservice Business Research|
|Citation: ||Barbara Efua Akyaa Gyebi , Reginald Adjetey Annan , Charles Apprey , Odeafo Asamoah-Boakye & Chris Yaw Asare (2020): Knowledge, attitude, and practices (KAP) of foodservice providers, and microbial quality on food served in Kumasi, Journal of Foodservice Business Research, DOI: 10.1080/15378020.2020.1859972|
|Abstract: ||Background: Poor Knowledge, Attitude, and Practices (KAP) of
food safety and hygiene by foodservice providers lead to food
contamination and pose health threats to consumers. This study
assessed the KAP on food safety and hygiene, and microbial
quality of food sold by formal and informal foodservice providers
in Kumasi, Ghana.
Methods Eighty-one (81) foodservice providers were conveniently
selected from ten different foodservice establishments.
KAP on food safety and hygiene practices was assessed with
a structured-questionnaire, while practices were observed with
a prepared checklist. Food samples were collected and analyzed
for microbiological counts (aerobic and coliform) and the detection
of Staphylococcus species.
Results About 58.7% of participants reported good knowledge
versus 41.3% reporting little knowledge; 32.4% reported good
attitude versus 67.6% bad attitude, and 54.6% reported good
practices versus 43.4% poor practices. More informal foodservice
providers (51.7%,34.5%,55.2%) had knowledge (p = .012),
attitude (p = .798), and practices (p = .003) of food safety and
practices below the 40th percentile than those of formal food
service (23.1%,32.7%,19.2%) respectively. Food samples tested
recorded high microbial counts for total aerobes and coliform
counts and failed to meet ISO, GSA, and FDA safety standards.
S. aureus, E. coli, S. epidermidis, and E. faecalis were identified in
food samples. A weak, negative correlation (r = −0.231,p < .05)
existed between attitude score and S. species present.
Conclusions Poor KAP and microbial contamination were
observed among food providers although the informal food
provision was poorer. Bad attitude by foodservice providers
was associated with poorer microbial quality of tested food.
Education, monitoring, and stringent enforcement of HACCP
|Description: ||An article published by Barbara Efua Akyaa Gyebi , Reginald Adjetey Annan , Charles Apprey ,
Odeafo Asamoah-Boakye & Chris Yaw Asare (2020): Knowledge, attitude, and practices (KAP)
of foodservice providers, and microbial quality on food served in Kumasi, Journal of Foodservice
Business Research, DOI: 10.1080/15378020.2020.1859972|
|Appears in Collections:||College of Science|
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