Food contamination in fast food restaurants in Benin City, Edo State, Nigeria: Implications for food hygiene and safety

Summary 

Objective

To determine the prevalence of food contamination in the fast food restaurants operating in Benin City, Edo State, Nigeria.

Methods

Three hundred and fifty food handlers were selected by means of a systematic sampling method and interviewed using a semi-structured researcher-administered questionnaire. One hundred and sixty-eight samples of ready-to-eat food and 45 stool samples were collected and analysed in the laboratory for the presence of bacteria (excluding anaerobic bacteria).

Results

More than half of the respondents (n=184, 52.6%) had no training in food hygiene and safety. Only 149 (42.6%) respondents knew that micro-organisms can contaminate food. The prevalence of food contamination in the fast food restaurants was found to be 37.5%. Bacillus cereus and Staphylococcus aureus were the most commonly isolated bacteria, while salad, meat pie and fried rice were the most commonly contaminated foods.

Conclusion

There is need for the relevant local authorities to ensure that the food sold to consumers in fast food restaurants is safe, wholesome and fit for human consumption in order to prevent outbreaks of food-borne illnesses. Also, there should be regular training/retraining and health education of these food handlers in all aspects of food hygiene and safety.

Keywords: Food contamination, Fast food restaurants, Food-borne illnesses