10Feb 2019


  • Laboratoire de Biochimie et d?Immunologie Appliqu?es, Department of Biochemistry-Microbiology Universit? Ouaga 1 Pr Joseph KI-ZERBO Burkina Faso 03 BP 7021 Ouagadougou 03 Burkina Faso.
  • Institut de Recherche en Sciences Appliqu?es et Technologies D?partement Technologie Alimentaire 03 BP 7047 Ouagadougou 03 Burkina Faso.
  • Laboratoire National de Sant? Publique 09 BP 24 Ouagadougou 09 Burkina Faso.
Crossref Cited-by Linking logo
  • Abstract
  • Keywords
  • References
  • Cite This Article as
  • Corresponding Author

This cross sectional study was conducted to determine the level of knowledge, attitude and practices of dairy products handlers in twenty-seven dairies in Ouagadougou, regarding food safety. Data were collected from 80 handler?s trough questionnaire from April 2018 to June 2018. Responses on food safety knowledge (i.e. foodborne diseases, symptoms and pathogens, personal hygiene, good handling practices, time and temperature, cross contamination), attitude and practices were scored to determine the level of handlers. Compiled data were analyzed by using the Statistical Packages for Social Science (SPSS) 16.0. The results showed that there was significantly positive correlation among the three levels and globally, respondents possess insufficient food safety knowledge scores (55.28 ? 10.28) and practices (27.03 ? 5.7). Attitudes were positive with score of 24.48 ? 4.15. Majority of respondents were female (68.8%), under 35 years (67.6%), without formal education or have only primary level. Dairy products handlers were aware of the importance of personal hygiene and good handling practices with regards to the prevention of foodborne diseases. However, some other aspects were of concern. Handlers did not know most of pathogens responsible of foodborne diseases, symptoms, time and temperature control and cross contamination. They also had insufficient practices included lack of health check, using uniform and cape, soap and sanitizer during washing hands. The study?s findings highlighted issues with regards to the extent of knowledge acquisition by dairy products handlers. Therefore, trainings must be adequate, i.e. on-site, in local language and based on risk management.

  1. Al-Shabib, N. A., Mosilhey, S. H., & Husain, F. M. (2016). Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia. Food Control, 59, 212-217.
  2. Annor, G. A. &Baiden, E. A. (2011). Evaluation of Food Hygiene Knowledge Attitudes and Practices of Food Handlers in Food Businesses in Accra, Ghana. Food and Nutrition Sciences, 2, 830-836.
  3. Ba Diao, M., Senghor, C.D., Diao, B. &Thys, E. (2002). Production et transformation du lait en r?gionagropastorale au S?n?gal :cas de la zone p?riurbaine de Kolda. Revue ?levageetM?decinev?t?rinaire des Pays tropicaux, 55, 221-228.
  4. Bagr?, T. S. (2015). Evaluation de la contamination des produitslaitiers consomm?s par des r?sidusd?antibiotiques, des pathovarsde Escherichia coli et Salmonella enterica au Burkina Faso. Th?se de doctorat unique en sciences biologiquesappliqu?es. Universit? de Ouagadougou, 177p.
  5. Baş M., Ersun, A. Ş. &Kıvan?, G. (2006). The evaluation of food hygiene knowledge, attitudes and practices of food handlers in food businesses in Turkey. Food Control, 17, 317?322.
  6. Belli, P., Cantafora, A. F. A., Stella, S., Barbieri, S. &Crimella, C. (2013). Microbiological survey of milk and dairy products from a small scale dairy processing unit in Maroua (Cameroon). Food Control, 32, 366-370.
  7. Broutin, C. M., Fran?ois, F., N?diaye, S. &Marpeau G. (2002). Analyse de la consommation des produitslaitiers ? Kolda\\\\\\\". Programme INCO MPE agroalimentaires. Synth?se des r?sultats. Dakar : GRET- Enda Graf, 21p.
  8. ?akiroglu, F. P., &U?ar, A. (2008). Employees? perception of hygiene in the catering industry in Ankara, Turkey. Food Control, 19, 9-15.
  9. Campos, A. K. C., Cardonha, A. M. S., Pinheiro, L. B. G., Ferreira, N. R., Azevedo, P. R. M., & Stamford, T. L. M. (2009). Assessment of personal hygiene and practices of food handlers in municipal public schools of Natal, Brazil. Food Control, 20, 807-810.
  10. Clayton, D. A., Griffith, D. J., Price, P., & Peters, A. C. (2002). Food handlers? belief and self-reported practices. International Journal of Environmental Health Research, 12, 25-39.
  11. Dah, A. P., Guira, F., Tankoano, A., Traor?, K., Sawadogo-Lingani, H. &Savadogo, A. (2018). Cheese Processing, Marketing, Utilisation and Consumption in Burkina Faso. Current Journal of Applied Science and Technology, 29: 1-12.
  12. Dossou, J., Ballogou, V. Y., Dabad?, D. S. &Dakpo, M. (2015). Analyse?conomique de la production artisanale du chakpalo au B?nin : aspects sociaux et facteursd?terminants de la rentabilit?financi?re de l?activit?. Journal of Applied Biosciences, 87, 8065? 8075.
  13. Egbe, T. A., Brauman, A., Griffon, D. &Tr?che, S. (1995). La pr?parationartisanale du gari au B?nin : Aspects technologiques et physico-chimiques. Facult? des Sciences Agronomiques, Universit?Nationale du B?nin, Transformation Alimentaire du Manioc. ORSTOM.
  14. Farahat, M. F., El-Shafie, M. M., &Waly, M. I. (2015). Food safety knowledge and practices among Saudi women. Food Control, 47, 427-435.
  15. Flint, J. A., Van Duynhoven, Y. T., Angulo, F. J., DeLong, S. M., Braun, P., Kirk, M., et al. (2005). Estimating the burden of acute gastroenteritis, foodborne disease, and pathogens commonly transmitted by food: an international review. Clinical Infectious Diseases, 41, 698-704.
  16. Gomes-Neves, E., Ara?jo, A. C., Ramos, E., & Cardoso, C. F. (2007). Food handling: Comparative analysis of general knowledge and practice in three relevant groups in Portugal. Food Control, 18, 707?712.
  17. Grana, H. M., Wetlesena, A., Mutukumirab, A. N., Rukurec, G. &Narvhusa, J.A. (2003). Occurrence of pathogenic bacteria in raw milk, cultured pasteurised milk and naturally soured milk produced at small-scale dairies in Zimbabwe. Food Control, 14, 8, 539-544.
  18. Greig, J. D., Todd, e. c., Bartleson, C. A., & Michaels, B. S. (2007). Outbreaks where food workers have been implicated in spread of foodborne disease, Part 1, Description of the problem, methods, and agents involved. Journal of Food Protection, 70, 1752?1761.
  19. Jev?nik, M., Valentina, H., &Raspor, P. (2008). Food safety knowledge and practices among food handlers in Slovenia. Food Control, 19, 1107?1118.
  20. Jianu, C. &Goleț? I. (2014). Knowledge of food safety and hygiene and personal hygiene practices among meat handlers operating in western Romania. Food Control 42, 214-219.
  21. J?rgensen, H. J., M?rk, T. &R?rvik, L.M. (2005). The occurrence of staphylococcus aureus on a farm with small-scale pProduction of raw milk cheese. Journal of Dairy Science, 88, 3810-3817.
  22. Karaman, A. D. (2012). Food safety practices and knowledge among Turkish dairy businesses in different capacities. Food Control, 26, 125-132.
  23. Kunadu, P.-H. A., Ofosu, D. B., Aboagye, E. &Tano-Debrah, K. (2016). Food safety knowledge, attitudes and self-reported practices of food handlers in institutional foodservice in Accra, Ghana. Food Control, 69, 324-330.
  24. Mederios, L., Hillers, V., Kendall, P., & Mason, A. (2001). Evaluation of food safety education for consumers. Journal of Nutrition Education and Behavior, 33, 27-34.
  25. Noor-Azira, A.-M., Abdul-Rashid, M.-F., Mustafa, S., Amin-Nordin, S., Hamat, R. A., & Osman, M. (2012). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, 27, 289-293.
  26. Organisationmondiale de la sant? (2014). AntimicrobialResistance: Global Report on Surveillance.
  27. Sahingoz, S. A. &Sahin, A. (2009). Consumer awareness and food poisoning. Pakistan Journal of Nutrition, 8, 1218-1223.
  28. Sani, A. N., &Siow, O. N. (2014). Knowledge, attitudes and practices of food handlers on food safety in food service operations at the UniversitiKebangsaan Malaysia. Food Control, 37, 210-217.
  29. Schneider, M., Kouyat?, H., Fokou, G., Zinsstag, J., Traor?, A., Amadou, M. &Bonfoh, B. (2007). Dynamiquesd?adaptation des femmes aux transformations des syst?meslaitiersp?riurbains en Afrique de l?Ouest. ?levageetM?decineV?t?rinaire des Pays tropicaux, 60, 121-131.
  30. Sharif, L. & Al-Malki, T. (2010). Knowledge, attitude and practice of Taif university students on food poisoning. Food Control, 21, 55-60.
  31. Tankoano A. (2014). Evaluation de la consommationetanalyse des caract?ristiquesphysicochimiques et microbiologiques des produitslaitierslocaux (laitfrais, laitcaill? et yaourt) du Burkina Faso. Dipl?med?EtudesApprofondies. Universit? de Ouagadougou, 92p.
  32. Toh, P. S. &Birchenough, A. (2000). Food safety knowledge and attitudes: culture and environment impact on hawkers in Malaysia. Food Control, 11, 447-452.
  33. Toku, B., Ekuklu, G., Berberoğlu, U., Bilge, E., &Dedeler, H. (2008). Knowledge, attitudes and self-reported practice of food service staff regarding food hygiene in Edrine Turkey. Food Control, 20, 565?568.
  34. Woh, P. Y., Thong, K. L., Behnke, J. M., Lewis J. W. &Zain, S. N. M. (2016). Evaluation of basic knowledge on food safety and food handling practices amongst migrant food handlers in Peninsular Malaysia. Food Control, 70, 64-73.

[Aissaioule Pauline Millogo-Dah, Abel Tankoano, AbdouAzizeWendketa Ouedraogo, Hagretou Sawadogo-Lingani And Aly Savadogo. (2019); FOOD SAFETY KNOWLEDGE, ATTITUDES AND PRACTICES OF DAIRY PRODUCTS HANDLERS IN DAIRIES OF OUAGADOUGOU, BURKINA FASO. Int. J. of Adv. Res. 7 (2). 68-79] (ISSN 2320-5407). www.journalijar.com

UO1 -Burkina Faso


Article DOI: 10.21474/IJAR01/8464       DOI URL: http://dx.doi.org/10.21474/IJAR01/8464

Share this article