SOCIO-CULTURAL FACTORS AFFECTING THE SAFETY OF FOOD IN THE HOME, IN ADEOYO AND SHASHA COMMUNITIES

Abstract

This study was designed to examine the knowledge, attitudes and practices of women on food preparation and storage and how these affect the safety of food. Attempts were also made to examine the possible sources of contamination of various foods from the time raw materials enter the home kitchen until they are consumed. The study was carried out in two communities, Adeoyo, situated in the heart of the city of Ibadan, and Shasha a village on the outskirts of Ibadan. Interview and observation were the instruments used for data collection. In all, 352 women were interviewed, using a pretested interview schedule, 226 in Adeoyo and 126 in Shasha. With the help of a standardized observational checklist, the living conditions of the respondents were assessed. Respondents in both communities were predominantly Yoruba. A large majority of them were married. There were however, some striking differences between this two communities with respect to other demographic characteristic. That were significantly higher proportion of other, (above 30 years) non literate women, and petty traders in Shasha than Adeoyo. Also people in Shasha lived under comparatively poorer conditions as far as amenities like housing water supply and latrines were concerned. Furthermore, more domestic animals roamed in the houses in Shasha than In Adeoyo.

Some differences in the practices of the women in relation to food preparation, storage and consumption were due to these basic differences between the two communities especially with respect to education and age of the women. Factors which enhance food safety and those that militate against food safety were identified. The factor which enhanced food safety included; the purchase of just enough perishable foods for cooking at a time storage of food items in cupboards away from flies and dust, washing of ingredients before cooking and the thorough cooking of food. Factors that were found to be detrimental to the safety of food were: insanitary markets, handling of food items in the market, storage of food at room temperature; preparation of food long before consumption; use of floor level fires; open kitchens; access of domestic animals to houses and kitchens, the practices of young children washing dishes, the use of non-potable water, and lack of personal hygiene. On the basis of the findings the implications for health education were discussed and recommendations made.