Food safety knowledge and microbial status of food contact surfaces in Primary Schools in Morogoro Municipal, Tanzania

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dc.contributor.authorIssa-Zacharia Abdulsudi
dc.contributor.authorKilawe Witho
dc.contributor.authorMathew Jackline Foya
dc.date.accessioned2025-09-24T12:45:30Z
dc.date.available2025-09-24T12:45:30Z
dc.date.issued2025-07-04
dc.descriptionJournal Article
dc.description.abstractIntroduction: Several outbreaks of foodborne illnesses to school children have been reported in different countries where food service workers are quested to be responsible due to poor knowledge and practices. The purpose of this study was to evaluate the food safety knowledge among food service workers and microbial status of food contact surfaces in private primary school in Morogoro Municipal, Tanzania. Methods: This study involved 60 food service workers who were purposively selected from 8 private primary schools. A structured questionnaire and checklist were employed to assess their food safety knowledge, and a total of 75 samples from food contact surfaces (cups, spoons, and plates) were collected from school kitchens for microbiological analysis. Results: The study involved 60 food service workers, with the majority being female (73.3%) and married (65%). Education levels ranged from primary to secondary school (41.7%), with the least illiterate (3.3%). The survey demonstrated a significant level of food safety knowledge, with an average score of 81%. The study indicates that food service workers recognize the need for hand hygiene, with 96.6% washing their hands before and after food preparation, and 96.6% asserting that it mitigates the risk of food contamination. The study found moderate contamination levels in cups and plates, with mean total viable count (TVC) values ranging from 2.19 to 2.67 log CFU/ml, and total coliform count (TCC) in various schools (0 to 1.23 log CFU/ml). E. coli contamination in food service indicates gaps in hygienic practices, despite workers' awareness of cleanliness and personal hygiene. E. coli contamination was detected in cups in school A and E, with 20% contamination in cups and 40% contamination in plates, indicating possible faecal contamination. Conclusion: The study found that while school food service personnel have a moderate food safety knowledge, they still struggle with microbial contamination on food contact surfaces. The detection of E. coli on certain surfaces highlights deficiencies in hygiene protocols, possibly due to insufficient training, resources, or incentives.
dc.identifier.citationhttps://dx.doi.org/10.4314/thrb.v26i4.9
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/7054
dc.language.isoen
dc.publisherTanzania Journal of Health Research
dc.subjectFood service workers
dc.subjectFood safety knowledge
dc.subjectFood contact surfaces
dc.subjectMicrobial status
dc.titleFood safety knowledge and microbial status of food contact surfaces in Primary Schools in Morogoro Municipal, Tanzania
dc.typeArticle

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