Table of Contents
Abstract. 2
CHAPTER ONE.. 5
INTRODUCTION.. 5
1.1 Background to the Study.. 5
1.2 Statement of the Problem... 6
1.3 Objectives of the Study.. 7
1.4 Research Questions. 8
1.5 Research Hypothesis. 8
1.6 Significance of the Study.. 9
1.7 Scope of the Study.. 9
1.8 Limitations of the Study.. 10
1.9 Organization of the Study.. 10
1.10 Definition of Terms. 11
CHAPTER TWO.. 14
REVIEW OF RELATED LITERATURE.. 14
2.1 Introduction.. 14
2.2 Theoretical Review.. 14
2.2.1 Health Belief Model (HBM) Theory.. 14
2.2.2 Theory of Planned Behavior (TPB). 15
2.2.3 Social Cognitive Theory (SCT). 15
2.2.4 Diffusion of Innovation Theory. 16
2.3 Conceptual Review.. 16
2.4 Empirical Review.. 20
2.5 Summary of Literature Review.. 22
Chapter Three.. 23
Research Methodology.. 23
3.1 Introduction.. 23
3.2 Research Design.. 23
3.3 Population and Sampling.. 23
3.4 Data Collection Methods. 24
3.5 Data Analysis. 25
3.6 Ethical Considerations. 25
3.7 Limitations. 25
3.8 Summary.. 26
4.1 Socio-Demographic Characteristics of Respondents. 27
4.2 Analysis of the Respondents’ Views on Research Question one:. 32
Discussion of Findings. 42
CHAPTER FIVE.. 44
SUMMARY CONCLUSION AND RECOMMENDATIONS.. 44
5.1 Summary of Findings. 44
5.2 Conclusion.. 45
5.3 Recommendations. 46
REFERENCES.. 47
Questionnaire.. 50
CHAPTER ONE
INTRODUCTION
1.1 Background to the Study
Assessment of the application of food safety practices to reduce the risk of foodborne illness is a critical concern in Nigeria, where issues related to foodborne diseases remain significant public health challenges. Nigeria, as a populous country with diverse culinary traditions and widespread informal food markets, faces substantial risks from foodborne pathogens such as Salmonella, Escherichia coli, and Listeria monocytogenes (WHO, 2020). These pathogens contribute to a burden of foodborne illnesses that affect millions annually, causing morbidity, mortality, and economic losses (FAO/WHO, 2018).
In recent years, there has been growing recognition of the need for effective food safety management systems across the food supply chain in Nigeria. The application of Good Agricultural Practices (GAPs) and Good Hygienic Practices (GHPs) from farm to fork is crucial in mitigating the risk of contamination (Ajayi et al., 2021). However, challenges such as inadequate infrastructure, limited regulatory enforcement, and gaps in knowledge among food handlers continue to hinder the widespread adoption of these practices (NBS, 2023).
Effective risk communication and education play pivotal roles in enhancing food safety awareness among consumers and food handlers alike (Akpabio et al., 2022). Increased knowledge and awareness empower individuals to make informed decisions regarding food safety practices, thereby reducing the incidence of foodborne illnesses. Moreover, partnerships between governmental bodies, non-governmental organizations (NGOs), and the private sector are instrumental in implementing and sustaining food safety initiatives (Omemu et al., 2020).
Furthermore, advancements in food safety technologies and innovations offer promising avenues for improving food safety practices in Nigeria. From rapid diagnostic tools for detecting pathogens to blockchain technology for traceability, these innovations hold the potential to revolutionize food safety management (FAO, 2022). Integrating these technologies with traditional food safety practices could enhance the efficiency and reliability of food safety systems across the country.
1.2 Statement of the Problem
The application of food safety practices to reduce the risk of foodborne illness in Nigeria presents a significant public health challenge amidst a backdrop of diverse culinary practices and widespread informal food markets. Nigeria continues to experience a high burden of foodborne diseases caused by pathogens such as Salmonella, Escherichia coli, and Listeria monocytogenes, which contribute to substantial morbidity and mortality rates (WHO, 2020). Despite the existence of international guidelines and national regulations aimed at ensuring food safety, the effective implementation and adherence to these practices remain inconsistent and inadequate across various sectors of the food supply chain (FAO/WHO, 2018).
Key issues contributing to the persistence of foodborne illnesses in Nigeria include inadequate infrastructure, particularly in rural areas where access to clean water, sanitation facilities, and refrigeration is limited. These deficiencies hinder the maintenance of proper hygiene during food production, processing, storage, and distribution (NBS, 2023). Furthermore, gaps in knowledge and training among food handlers and consumers regarding proper food handling practices and hygiene exacerbate the risk of contamination and subsequent foodborne outbreaks. The need for targeted educational programs and regulatory enforcement to enhance compliance with food safety standards is therefore critical in mitigating these risks and improving public health outcomes in Nigeria.
1.3 Objectives of the Study
The main objective of the study is to examine Assessment of The application of food safety practices to reduce the risk of foodborne illness in Nigeria. Specific objectives of the study are:
- To assess the prevalence of foodborne illness in Nigeria and identify the most common pathogens involved.
- To evaluate the level of awareness and adoption of food safety practices among food handlers and consumers in Nigeria.
- To determine the effectiveness of existing food safety regulations and enforcement mechanisms in preventing foodborne illness in Nigeria.
1.4 Research Questions
To guide the study and achieve the objectives of the study, the following research questions were formulated:
- What is the incidence and prevalence of foodborne illness in Nigeria, and what are the primary causative agents?
- To what extent are food safety knowledge, attitudes, and practices (KAP) prevalent among food handlers and consumers in Nigeria?
- How effective are the current food safety regulatory framework and enforcement practices in mitigating the risk of foodborne illness in Nigeria?
1.5 Research Hypothesis
The following research hypothesis was developed and tested for the study:
Ho: There is no significant application of food safety practices in Nigeria to reduce the risk of foodborne illness.
1.6 Significance of the Study
The study is important for many reasons. The following are the major stakeholders this paper through its practical and theoretical implications and findings will be of great significance:
Firstly, the paper will benefit major stakeholders and policy makers in the Food and Nutrition sector. The various analysis, findings and discussions outlined in this paper will serve as a guide in enabling major positive changes in the industry and sub-sectors.
Secondly, the paper is also beneficial to the organizations used for the research. Since first hand data was gotten and analysed from the organization, they stand a chance to benefit directly from the findings of the study in respect to their various organizations. These findings will fast track growth and enable productivity in the organisations used as a case study.
Finally, the paper will serve as a guide to other researchers willing to research further into the subject matter. Through the conclusions, limitations and gaps identified in the subject matter, other student and independent researchers can have a well laid foundation to conduct further studies.
1.7 Scope of the Study
The study is delimited to Federal Ministry of Health, Abuja. Findings and recommendations from the study reflects the views and opinions of respondents sampled in the area. It may not reflect the entire picture in the population.
1.8 Limitations of the Study
The major limitations of the research study are time, financial constraints and delays from respondents. The researcher had difficulties combining lectures with field work. Financial constraints in form of getting adequate funds and sponsors to print questionnaires, hold Focus group discussions and logistics was recorded. Finally, respondents were a bit reluctant in filling questionnaires and submitting them on time. This delayed the project work a bit.
1.9 Organization of the Study
The study is made up of five (5) Chapters. Chapter one of the study gives a general introduction to the subject matter, background to the problem as well as a detailed problem statement of the research. This chapter also sets the objectives of the paper in motion detailing out the significance and scope of the paper.
Chapter Two of the paper entails the review of related literature with regards to corporate governance and integrated reporting. This chapter outlines the conceptual reviews, theoretical reviews and empirical reviews of the study.
Chapter Three centers on the methodologies applied in the study. A more detailed explanation of the research design, population of the study, sample size and technique, data collection method and analysis is discussed in this chapter.
Chapter Four highlights data analysis and interpretation giving the readers a thorough room for the discussion of the practical and theoretical implications of data analyzed in the study.
Chapter Five outlines the findings, conclusions and recommendations of the study. Based on objectives set out, the researcher concludes the paper by answering all research questions set out in the study.
1.10 Definition of Terms
1. Food Safety Practices
Procedures, behaviors, and protocols implemented during the handling, preparation, storage, and distribution of food to prevent contamination and ensure it remains safe for consumption.
2. Risk Assessment
The systematic evaluation of potential risks associated with foodborne hazards, including biological, chemical, and physical hazards, to determine the likelihood and severity of adverse health effects.
3. Hazard Analysis Critical Control Point (HACCP)
A preventive approach to food safety that identifies, evaluates, and controls potential hazards throughout the food production process, from raw material sourcing to final consumption.
4. Foodborne Illness
Any illness resulting from the consumption of contaminated food, typically caused by pathogenic bacteria, viruses, parasites, or toxins produced by microorganisms.
5. Compliance
Adherence to regulatory standards, guidelines, and best practices established by local authorities and international organizations to ensure food safety and public health protection.
6. Monitoring
The systematic observation and measurement of food safety parameters, including temperature, cleanliness, and hygiene practices, to ensure that food safety protocols are being followed effectively.
7. Documentation
The process of recording and maintaining comprehensive records of food safety activities, including monitoring results, corrective actions, and preventive measures, to demonstrate compliance with regulatory requirements and facilitate traceability in the event of a foodborne illness outbreak.
