Predictors of Food Vendors' Hygienic Practices in the Kadjebi District of Ghana: Implications for Public Health and Safety

Background: Foodborne illnesses, caused by pathogenic microorganisms, mycotoxins or chemical hazards, are a global public health issue. The increasing trend of eating out and declining hygiene in food preparation have escalated the risk of these diseases. Objective: This study assessed the predictors of food hygiene practices among food vendors in the Kadjebi District of Ghana. Method: A cross-sectional study was conducted using a structured questionnaire to gather data from randomly selected street food vendors. The analysis included binary and multivariate logistic regression tests at a 0.05 significance level. Ethical approval was obtained with an ID UHAS-REC A.4[26] 19-20. Results: The study found that 56% of vendors had adequate knowledge of food hygiene, with health workers being the primary source of information (49.7%). About 64% had a favourable attitude towards food hygiene, and 77.1% showed good hygienic practices. Significant factors influencing food hygiene practices were ethnicity (adjusted odds ratios [AOR] = 0.29, 95% confidence interval [Cl] [0.09-0.87], p = 0.027), received training (AOR = 0.34, 95% Cl [0.15-0.79], p = 0.012), water source for cooking (AOR = 2.48,95% Cl [2.13-7.93], p < 0.001) and attitude (AOR = 2.64, 95% Cl [1.19-5.20], p = 0.016). Conclusion: This study identified key factors influencing food hygiene practices among street food vendors in the Kadjebi District. While most vendors demonstrated good hygiene practices, significant predictors included ethnicity, training, water sources and attitudes towards hygiene. Vendors from non-Akan ethnic groups exhibited lower adherence to hygiene practices, emphasizing the need for culturally and linguistically tailored health education. Continuous training and access to potable water are essential for maintaining food safety standards. Addressing these factors is critical to reducing foodborne illnesses and contributing to achieving Sustainable Development Goal (SDG) 3 (Good Health and Well-being).