Malika, Esembeson and Nene Kaah, Keneh and Naiza Monono, Ngowo and Tendongfor, Nicholas (2025) KNOWLEDGE OF FOOD PRESERVATION AND PRACTICES AMONG PERISHABLE FOOD VENDORS IN BUEA HEALTH DISTRICT, SOUTH WEST REGION OF CAMEROON. Journal of Healthcare and Life-Science Research, 4 (9). pp. 52-74. ISSN 2181-4368

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Abstract

Introduction: Food preservation (FP) is important in the food industry, particularly for vendors who sell perishable foods. Some vendors cannot access `up-to-date preservation technology and rely on traditional methods. This study aimed to assess the knowledge and identify the practices and challenges perishable food vendors face in preserving food within the Buea Health District (BHD), South West Region of Cameroon. Methods: A cross-sectional study was carried out using an explanatory design of both quantitative and qualitative approach carried out from November 2023 to July 2024. It involved random sampling of some 400 food vendors (vegetables/fruits, meat/poultry, seafood, egg) who were issued pretested questionnaire for the quantitave design and 40 key informants who were purposefully selected for Iin-depth interviews for the qualitative design. Quantitative data was analysed using SPSS version 26 with the p-value < 0.05 for significance. while the qualitative data was analysed thematically using NVivo software. Results: The results showed that women 254 (63.5%) dominated food vending in the BHD, and most vendors had secondary educational levels 226 (56.5%). Of the vendors sampled, 45.5% had a good knowledge of FP with the following associated factors: having a secondary education [adjusted odds ratio (AOR) = 3.04: 1.40-5.31, p=0.001], being above 40 years of age (AOR = 2.40: 1.80-4.41, p=0.026), more than five years of experience (AOR = 1.50: 1.01-3.21, p=0.031). Most vendors practice FP, with the most common methods being air drying (52.3%), refrigeration (45.2%), limited exposure to air/sunlight (31.4%) and smoking (28.1%). Results also show that 92(23.3%) of vendors used chemical preservatives to preserve their food, with 30(7.5%) using formalin. The factors associated with formalin use were university education, being single, meat vending, and insufficient knowledge of food preservation. Most vendors indicated they faced challenges preserving their food, the most prominent challenges being the risk of food contamination 306(76.9%), the cost of preservation 236(59.0%), time constraints (53.6%), and limited space (32.1%). Conclusion: The findings revealed the vendors had limited knowledge of food preservation and practised mostly traditional preservation methods with some recorded unsafe practices, while observing risk of contamination and high cost of preservation as the main challenges. Providing food vendors with adequate information on preservation techniques and best practices can ensure the distribution of safe food products and increase food security and profitability among the vendors.

Item Type:	Article
Subjects:	R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions:	Postgraduate > Master's of Islamic Education
Depositing User:	Journal Editor
Date Deposited:	08 Oct 2025 11:10
Last Modified:	08 Oct 2025 11:10
URI:	http://eprints.umsida.ac.id/id/eprint/16418

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