CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Food safety refers to the procedures used in handling, preparing, and storing food to prevent contamination and foodborne diseases (Ashkanani et al., 2021). It is one of the key areas of the 2030 Agenda for Sustainable Development Goals (SDG) and a public health concern worldwide due to the increased morbidity and mortality risk associated with the outbreak of foodborne diseases (Azanaw et al., 2021; Masiku et al., 2024). Foodborne illnesses have a significant effect on global public health, causing widespread concern among consumers, producers, and policymakers alike. In many regions of the developing world, the understanding of foodborne infections and their prevention remains limited (Bulto et al., 2022; Habiballah et al., 2017). Illnesses resulting from consuming contaminated food and beverages remain a major cause of health issues in various countries and can have severe consequences under certain conditions (Bulto et al., 2022). Food safety is now recognized as one of the top 10 global health threats as of 2019. Foodborne disease outbreaks pose significant challenges to public health, leading to an estimated 76 million illnesses, 325,000 hospitalizations, and around 5,000 deaths each year (Odipe et al., 2019). Foodborne disease outbreaks in food preparation and service facilities are attributed to cooking and storing food at incorrect temperatures and cross-contamination of food due to unsanitary handling practices (Bender et al., 2022). Inadequate personal hygiene practices and sourcing food from unreliable suppliers have been identified as contributing factors to outbreaks of foodborne illnesses in food preparation and service settings (Azanaw et al., 2021). Food handlers can transmit the virus through actions such as coughing, speaking, breathing, sneezing, or singing. These activities can create infectious aerosols that spread the virus into the air around them (Brizek et al., 2021). Food handlers lacking adequate food safety knowledge in food preparation and service facilities like restaurants can significantly endanger food safety (Nyalo, 2020). To ensure that food is safe by the time it reaches customers, it is essential for all food handlers to possess adequate knowledge and skills in food safety and hygiene during the preparation process (Dewi et al., 2021; Limon, 2021). Food handlers must maintain high levels of food hygiene and sanitation to avoid microbial contamination of food (Maragoni-Santos et al., 2022). Outbreaks of foodborne illnesses can result in significant health issues and fatalities among the population, ultimately leading to higher hospitalization expenses for public health agencies (Abdelwahed et al., 2022). When a foodborne disease outbreak occurs, the government incurs expenses by paying health institutions to address the problem (Chenarides et al., 2021; Teffo & Tabit, 2020). Inadequate food handling procedures have been linked to low levels of food safety knowledge among food handlers (Buheji, 2020). According to the European Food Safety Authority, food services in food premises accounted for roughly 48.7% of foodborne illnesses in 2019 (Buheji, 2020). Disease Control and Prevention (CDC) estimates that there are around 48 million cases of foodborne illness yearly, resulting in the loss of 33 million healthy life years (Abdelwahed et al., 2022). Food handlers play a significant role in food contamination (Sharma et al., 2021).

1.2 STATEMENT OF THE PROBLEM

In Nigeria, monthly reports have highlighted cases of food-related illnesses in key urban regions, particularly focusing on diarrhea and cholera. These cases have been linked to hygiene issues and unsanitary conditions associated with food vending practices (URT, 2017). The criticism has focused on the practices of street vendors regarding how they prepare, serve, and store food (Juma et al., 2018).

1.3 AIM AND OBJECTIVES OF THE STUDY

The study seeks to determine the impact of food handling practice on foodborne diseases. The objectives of the study are:

1. To determine the types of food handling practices used in proventing foodborne diseases
2. To determine the relationship between food handling practices and growth of foodborne diseases
3. To determine the challenges of food handling practices and how they influence foodborne diseases
4. To recommend ways to improve food handling practices and prevention techniques for foodborne diseases

1.4 RESEARCH QUESTIONS

The research question are:

1. What are the types of food handling practices used in proventing foodborne diseases?
2. What is the relationship between food handling practices and growth of foodborne diseases?
3. What are the challenges of food handling practices and how do they influence foodborne diseases?
4. What are the ways to improve food handling practices and prevention techniques for foodborne diseases?

1.5 STATEMENT OF THE HYPOTHESIS

H0: there is no significant relationship between food handling practices and growth of foodborne diseases

H1: there is significant relationship between food handling practices and growth of foodborne diseases

1.6 SIGNIFICANCE OF THE STUDY

This study will be of immense benefit to other researchers who intend to know more on this topic and can also be used by non-researchers to build more on their work.

This study contributes to knowledge and could serve as a bench mark or guide for other work or study. It avails individuals with information about the impact of food handling practice on foodborne diseases.

1.7 SCOPE OF THE STUDY

The study covers on the impact of food handling practice on foodborne diseases

1.8 LIMITATIONS OF STUDY

Financial constraint- Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).

Time constraint- The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work

1.9 DEFINITION OF TERMS

FOOD HANDLING PRACTICES: Safe food handling practices involve four core rules: clean hands and surfaces often, separate raw meat from other foods to avoid cross-contamination, cook foods to safe internal temperatures, and chill leftovers promptly at or below safe refrigeration thresholds

FOODBORNE DISEASES: Foodborne diseases, or food poisoning, result from eating or drinking things contaminated by bacteria, viruses, parasites, or toxic chemicals. Common signs include stomach cramps, diarrhea, vomiting, and fever. Most people get better in a few days by resting and drinking fluids, but some cases need a doctor