Food Safety Knowledge, Attitude and Practices of Orange Fleshed Sweetpotato Puree Handlers in Kenya

Orange Fleshed Sweetpotato (OFSP) puree is a nutritious food ingredient for promoting Vitamin A intake in processed food products in Sub-Saharan Africa (SSA). OFSP puree handlers play an important role in ensuring production of consistently safe and quality OFSP puree and related processed products. Lack of or insufficient knowledge on food safety coupled with poor practices by food handlers are major causes of foodborne illnesses and deterioration in food quality along the food chain. The current study assessed levels of food safety knowledge, attitude and hygiene practices (KAP) of OFSP puree handlers in Kenya. A cross-sectional study using a self-administered structured questionnaire was conducted among 35 OFSP puree handlers chosen by exhaustive sampling during the period of July and August 2016. The mean percentage scores for knowledge, attitude, practices and overall KAP were 73, 89, 80 and 81, respectively. OFSP puree handlers in this study had low level of knowledge on personal hygiene, food contamination, foodborne illnesses, cleaning and sanitation with mean scores of 80, 64, 76 and 63%, respectively. Training had a significant impact on knowledge (p=0.020), attitude (p=0.050), practices (p=0.006) and overall KAP (p=0.001) with majority of the OFSP puree handlers (63%) having received a training on food safety. A significant moderate positive correlation existed between knowledge and practices (r=0.358, p=0.035) and attitude and practices (r=0.42, p=0.013). As per adjusted linear regression analysis, food safety practices significantly (p=0.045) increased by 0.32% with one percent increase in knowledge and by 0.38% (p=0.018) with one percent increase in attitude. OFSP puree handlers had low level of knowledge and practices but demonstrated a positive attitude on food safety. Frequent food safety training is needed to improve knowledge and hygienic practices of OFSP puree handlers. Keywords: Food handlers, Foodborne illnesses, Contamination, Personal hygien

Food Safety Characterization of Food Enterprises for Inclusive Nutrition Sensitive Value Chain Development in Sub-Saharan Africa. A Case Study of the Orange Fleshed Sweet Potato Value Chain in Kenya

Food safety receives minimal attention and only captures national attention during foodborne disease outbreaks. The objective of this study was to explore the knowledge, attitudes and practices on food safety aspects related to Orange Fleshed Sweet potato (OFSP) along the food value chain in Kenya. A cross-sectional study was designed and investigated food safety knowledge, attitudes and practices (KAP) among the OFSP processors, traders, and consumers of street foods in Kenya. A socio-demographic questionnaire and KAP questionnaire were used as data collection instruments. The study included OFSP traders OFSP puree processors, large retailer’s bakeries and consumers in Nairobi. The OFSP traders included were the suppliers of OFSP in the markets around Nairobi city. The OFSP consumers included the people who buy cooked OFSP from the street vendors in Nairobi city. Descriptive statistics such as percentage means and standard deviation were used to summarize the socio-demographic data and the knowledge, attitude, practices, and overall KAP. Pearson’s correlation was used to establish an association of the three study components. Adjusted linear regression was used to assess the effect of food safety on knowledge, attitude, and practices. Knowledgeable, positive attitude and good practice on food safety were considered for mean scores above 80%. Statistical significance was set at p < 0.05. The findings from the OFSP processors revealed a mean percentage score for knowledge, attitude, practices at 70.7%, 93.5%, and 90%, respectively, with an overall mean score of 84.6%.  Lower education level was statistically significantly associated with food safety practices at p = 0.002. Adjusted linear regression found a significant effect of food safety on knowledge at p<0.001.  Adjusted multiple regression revealed that age was statistically significantly associated with food safety knowledge, and food safety attitude (both at p <0.001).  Education level was significantly associated with food safety practices (p<0.001). Findings from OFSP traders revealed mean percentage scores for knowledge, attitude, practices at 63.1%, 74.4%, and 64.7%, respectively, with an overall mean score of 67.4%.  Pearson’s correlation analysis revealed a strong positive correlation between food safety attitude and food safety practice p= 0.015. Similarly, a strong positive correlation between food safety practice and food safety knowledge was noted (p <0.001). Adjusted linear regression found that Food safety practice was significantly impacted by both knowledge and attitude R2=0.578 F=49.6 p=0.000. Results from OFSP consumers revealed mean percentage scores for knowledge, attitude, practices at 66.2%, 87.3%, and 91.6%, respectively with an overall mean score of 81.7%. Lower education level was statistically significantly associated with inappropriate practices among OFSP consumers p = 0.040. Pearson’s correlation analysis revealed a week positive correlation between food safety knowledge attitude and practice. : This study reveals a gap in the area of food safety knowledge, attitude, and practice along the OFSP value chain. The study highlights the need for policymakers to address and review the knowledge, attitude, and practices in the food industry, to raise food safety awareness campaigns and organize more targeted training along the food chains to reduce the foodborne disease burden. Keywords: Food safety, Knowledge, attitude, practices, processor, traders, consumers DOI: 10.7176/FSQM/110-05 Publication date:September 30th 202

Spirulina can increase total-body vitamin A stores of Chinese school-age children as determined by a paired isotope dilution technique

Spirulina is an alga rich in high-quality protein and carotenoids. It is unclear whether spirulina can improve the total-body vitamin A stores of school-age children in China with a high prevalence of vitamin A malnutrition. We aimed to evaluate the efficacy of spirulina in improving the total-body vitamin A stores of school-age children in rural areas of China when they consumed spirulina in their daily meals. A total of 228 children (6-11 years) were recruited and randomly divided into three groups supplemented with 4g (containing 4·18µg β-carotene), 2g (containing 2·54µg β-carotene) or 0g spirulina 5d/week for 10 weeks, respectively. Before and after the intervention period, each child was given 0·5mg [2H4]retinyl acetate and [2H8]retinyl acetate, respectively. To assess vitamin A stores, blood samples (3ml) were collected on the third and the twenty-first day after each labelled retinyl acetate dose for a retinol enrichment analysis using a GC mass spectrometer. The concentrations of retinol and β-carotene in serum samples were also determined by using HPLC. After the 10-week intervention, serum β-carotene concentrations of children with 2 or 4g spirulina supplement increased by 0·160 and 0·389µmmol/l, respectively. Total-body vitamin A stores increased significantly, with a median increase of 0·160mmol in children taking 2g spirulina and of 0·279mmol in children taking 4g spirulina. Spirulina is a good dietary source of β-carotene, which may effectively increase the total-body vitamin A stores of Chinese school-age childre

Consumer willingness to pay a premium for orange-fleshed sweet potato puree products: a gender-responsive evidence from Becker–DeGroot–Marschak experimental auction among low- and middle-income consumers in selected regions of Nairobi, Kenya

Vitamin A deficiency (VAD) is a major public health problem affecting people of all ages, particularly women of reproductive age and young children in the Global South. Nutrient-enriched (biofortified) orange-fleshed sweet potato (OFSP) has promising potential as a sustainable food vehicle to combat VAD. Part of ongoing efforts to combat VAD, particularly among the urban poor populations, include the introduction of innovative OFSP puree, which is utilized as a functional and substitute ingredient in widely consumed baked and fried products. In Kenya, the OFSP puree is used to make commercial products that are affordable by low- and middle-income households. However, there is limited knowledge of consumer awareness, willingness to pay (WTP), and/or how gender plays a role in the uptake of these products. Following a multistage sampling technique, this study employs the Becker–DeGroot–Marschak (BDM) experimental auction method to assess if men and women consumers—from selected, highly populated low- and middle-income areas of Nairobi County in Kenya—are aware and if they would be willing to pay for OFSP puree products. Integrating gender considerations, we use three of the most widely consumed OFSP puree products, bread, buns, and chapati, and three treatment categories, naive, nutritional information, and OFSP puree substitute products' references prices to deduce the WTP for OFSP puree products among men and women. Results showed limited awareness of OFSP and OFSP puree products among men and women. However, both men and women were willing to pay a premium for the OFSP puree products. The intergender comparison showed that women were more willing to pay a premium for the OFSP puree products than men. Gender, age, education, knowledge of OFSP puree products, income category, availability of nutritional information, and reference pricing stand out as significant determinants of WTP

Yellow maize with high B-carotene is an effective source of vitamin A in healthy Zimbabwean men.

Background: The bioconversion ef?ciency of yellow maizeb-carotene to retinol in humans is unknown.Objective: The objective of this study was to determine the vitamin. A value of yellow maizeb-carotene in humans. Design: Highb-carotene?containing yellow maize was grown in a hydroponic medium with 23 atom% 2H2O during grain development. Yellow maizeb-carotene showed the highest abundance of enrichment as [ 2H 9]b-carotene. Eight healthy Zimbabwean men volunteered for the study. On day 1 after a fasting blood draw, subjects consumed 300 g yellow maize porridge containing 1.2 mg b-carotene, 20 g butter, and a 0.5-g corn oil capsule. Onday 8, fasting blood was drawn, and subjects consumed 1 mg [13C10]retinyl acetate in a 0.5-g corn oil capsule and 300 g white maize porridge with 20 g butter. Thirty-six blood samples were collected from each subject over 36 d. Concentrations and enrichments of retinol andb-carotene in labeled doses and serum were determined with the use of HPLC, gas chromatography?mass spectrometry, and liquid chromatography? mass spectrometry. Results: The area under the curve (AUC) of retinol from 1.2 mg yellow maizeb-carotene was 72.9 nmol ? d, and the AUC of retinol from 1 mg retinyl acetate 13C10 was 161.1 nmol? d. The conversion factor of yellow maizeb-carotene to retinol by weight was 3.26 1.5 to 1. Conclusion: In 8 healthy Zimbabwean men, 300 g cooked yellow maize containing 1.2 mgb-carotene that was consumed with 20.5 g fat showed the same vitamin A activity as 0.38 mg retinol and provided 40?50% of the adult vitamin A Recommended Dietary Allowance

Effect of food safety training on behavior change of food handlers : a case of orange-fleshed sweetpotato puree processing in Kenya

Sweetpotato pure ' e processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good Manufacturing Practices (GMPs), and microbial contamination are major food safety challenges in orange-fleshed sweetpotato (OFSP) pure ' e processing in Kenya. The extent of food safety training in enhancing food safety in rural-based SMEs and food processing environments has not been fully investigated. This study aimed at evaluating the impact of food safety training on food safety knowledge and hygiene practices of food handlers and in control of microbial contamination in OFSP pure ' e processing in Kenya. Preand post-food safety training assessments were conducted to determine food handler's (N = 14) knowledge and practices on food safety. Food, water, and swab samples = 62) from the processing environment were collected before and two months after the training and analyzed for food hygiene indicator microorganisms. The findings indicate a significant (p < 0.05) improvement in overall food safety knowledge and practices of food handlers after the training. Poor knowledge scores were exhibited on aspects of cross-contamination, cleaning, and sanitation but these significantly (p < 0.05) improved after the training. Similarly, microbial counts on food equipment surfaces, installations, personnel hands, and in the final product (OFSP pure ' e) significantly (p < 0.05) declined to acceptable levels after the food safety training. Total counts, yeasts and molds, S. aureus, Enterobacteriaceae, and total coliforms counts in the packaged OFSP pure ' e were 2.6, 1.8, 1.5, 1.9, and 1.2 LOG CFU/g respectively hence suitable for its current application as an ingredient in baked products. The findings from this study indicate food safety training as an appropriate tool for improving food handler's knowledge and hygiene practices as well as enhancing microbial safety and quality of processed foods in SMEs if necessary food safety support resources are provided

Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya

Limited information exists on the status of hygiene and probable sources of microbial contamination in Orange Fleshed Sweet Potato (OFSP) puree processing. The current study is aimed at determining the level of compliance to Good Manufacturing Practices (GMPs), hygiene, and microbial quality in OFSP puree processing plant in Kenya. Intensive observation and interviews using a structured GMPs checklist, environmental sampling, and microbial analysis by standard microbiological methods were used in data collection. The results indicated low level of compliance to GMPs with an overall compliance score of 58%. Microbial counts on food equipment surfaces, installations, and personnel hands and in packaged OFSP puree were above the recommended microbial safety and quality legal limits. Steaming significantly (P &lt; 0.05) reduced microbial load in OFSP cooked roots but the counts significantly (P &lt; 0.05) increased in the puree due to postprocessing contamination. Total counts, yeasts and molds, Enterobacteriaceae, total coliforms, and E. coli and S. aureus counts in OFSP puree were 8.0, 4.0, 6.6, 5.8, 4.8, and 5.9 log10 cfu/g, respectively. In conclusion, equipment surfaces, personnel hands, and processing water were major sources of contamination in OFSP puree processing and handling. Plant hygiene inspection, environmental monitoring, and food safety trainings are recommended to improve hygiene, microbial quality, and safety of OFSP puree