KNOWLEDGE AND PRACTICE OF SALMONELLOSIS PREVENTION AMONG FOOD HANDLERS IN RESTAURANTS IN UNIVERSITY OF NIGERIA NSUKKA

Abstract

The study determined the knowledge and practice of salmonellosis prevention among food handlers in restaurants in University of Nigeria Nsukka. Two research questions and two null hypotheses guided the study. A descriptive research survey design was utilized for the study. The population for the study consisted of 104 food handlers comprising of cooks and waiters within the university campus. There was no sampling. The entire population was used because the number was manageable. Questionnaire served as instrument for data collection. The questionnaire was face validated and administered to the respondents. Data generated were analyzed using IBM SPSS version 20. Data analyzed were presented using descriptive statistics of frequency and percentages while the null hypotheses were verified using Chi-square statistics. Okafor (1997) criterion for describing level of knowledge was adopted to determine the level of knowledge and practice of salmonellosis prevention of food handlers in restaurants in University of Nigeria Nsukka. In this regard, a proportion of 20 per cent or less was considered ‘very low knowledge of salmonellosis prevention’, 21-39 per cent ‘low’; 40-59 per cent ‘moderate’; 60-79 per cent ‘high’; and 80 per cent and above ‘very high’. Results show that food handlers have moderate knowledge (57.3%) of salmonellosis prevention and exhibited low (33.4%) salmonellosis prevention practices in their restaurants. There were no significant differences in the level of knowledge and practice of salmonellosis prevention based on educational qualification. The study recommended among other things that a vigorous awareness campaign of food safety and salmonella prevention among the food handlers and the entire public should be mounted.