Knowledge about Food Safety among Buyers and Sellers in a Municipality Market

Citation: Syed Mahmood Shahidul Islam, "Knowledge about Food Safety among Buyers and Sellers in a Municipality Market", Universal Library of Medical and Health Sciences, Volume 01, Issue 01.

Copyright: This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Background: Proper storage, sanitary equipment and work areas, heating and cooling to the correct and necessary temperatures, and avoiding contact with other raw foods may significantly reduce the risk of contamination. Important approaches for preventing physical and biological contamination during storage include the use of airtight, water-resistant containers. The use of clean, hygienic surfaces and equipment that are free of dirt, chemicals, standing liquids, and other kinds of food (such as combining vegetables and meats or beef and poultry) is one strategy to limit the danger of all sorts of infections. This research is important, particularly post-pandemic. This research assesses purchasers’ and sellers’ food safety knowledge at a municipal market. Since the previous two years have been pandemics, it’s crucial to know how many buyers and sellers follow food safety and hygiene measures. Methodology: This was a quantitative cross-sectional study, which was conducted at Mohammadpur municipal market. For this study, 202 respondents (Buyer 101 and 101sellersrwereas selected for interview. Results: In total 202 participants were taken participated in this study. The average age of those participants was 38.16 years, and maximum age was 78 years, and the minimum age was 18 years. Table 1 shows the age distribution among the respondents. The gender distribution is based on buyers and sellers. In both the cases of buyers and sellers, the highest percentages were male: 72% and 87% (chronologically). Besides, female participants were low in both buyers and sellers. Level of education, and training on food safety of buyers have a significant (p<0.001) relationship with the knowledge of food safety. Conclusion: To prevent and get a handle on the potential risks and spread of food borne illnesses, there is a need for increased vigilance and control of the practices of food vendors. This can be done through the enforcement of regulations, proper hygienic practices, and food safety control measures by local authorities who are empowered to perform their functions without constraints.

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https://doi.org/10.70315/uloap.ulmhs.2023.0101004