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Food Safety of Homemade Complementary Foods In Morogoro Municipality -Tanzania

Msuya, Joan
http://rave.ohiolink.edu/etdc/view?acc_num=osu1471527745

Abstract Details

2016, Master of Science, Ohio State University, Human Ecology: Human Nutrition.
Millions of children aged 6-24 months in developing countries are exposed to food borne pathogens when complementary foods are introduced in their diets; however, the role of food safety in complementary diets is poorly understood. The increased incidences of growth –faltering episodes and diarrhoea for this particular age group, presents a need to further understand the role of parents and caregivers in ensuring the safety of complimentary diets. The objective of this study were as follows: (1) to determine the factors affecting food safety knowledge and practices among mothers and caregivers of children aged 6-24 months, (2) to enumerate human pathogen indicators (coliforms and generic E. coli) and detect human pathogens (Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7) in homemade complementary foods. Data was collected during visits to the participants households in eight low-income wards located in Morogoro Municipality, Morogoro-Region, Tanzania. Participants knowledge and practices were assessed using modified version of the five keys to safer foods survey, developed by World Health Organization. Structured observations were also conducted to observe the hygiene practices of the respondents. Microbial analyses of the homemade food samples were conducted to enumerate and detect human pathogen indicator and human pathogens. A total of 289 participants were included in the study. Mean age of mothers and caregivers was 27.7 SD=7 years. About 60% of participants were housewives with 7 years of primary school education. Average scores based on the Five Keys to Safer Foods was 33.64+3.98 points.Participants with completed primary school scored significantly higher in knowledge about adequate cooking practices (P<0.05) , while lower education of the spouse led to lower scores in all five keys (P<0.001). Ownership of water source, electricity, and presence of a designated kitchen area were associated with higher food safety knowledge scores (P<0.001, P=0.05, and P<0.005, respectively). Out of the 289 complementary food samples that were analysed, 95% (n=275) were positive for coliforms. The mean coliform counts were 4.43 + 0.99 log CFU/g , above the upper allowable limit of 100 log CFU/g for baby foods. Coliform levels were higher in foods from households with lower personal hygiene scores (P<0.05). The average generic E.coli in homemade complementary foods concentration was log 0.768 + 1.62 CFU/g. The education level of the respondent was inversely associated with the generic E. coli counts. Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 were not isolated. The findings of this study will be used to develop effective food safety interventions appropriate for low income mothers and caregivers in order to reduce the risks associated with homemade complementary foods and improve health among children aged 6-24 months in Tanzania.
Sanja Ilic (Advisor)
Richard Bruno (Committee Member)
Irene Hatsu (Committee Member)
71 p.
Nutrition
Food safety, homemade complementary foods, five keys to safer foods,microbial contamination

Recommended Citations

Citations

  • Msuya, J. (2016). Food Safety of Homemade Complementary Foods In Morogoro Municipality -Tanzania [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471527745

    APA Style (7th edition)

  • Msuya, Joan. Food Safety of Homemade Complementary Foods In Morogoro Municipality -Tanzania. 2016. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1471527745.

    MLA Style (8th edition)

  • Msuya, Joan. "Food Safety of Homemade Complementary Foods In Morogoro Municipality -Tanzania." Master's thesis, Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471527745

    Chicago Manual of Style (17th edition)

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This open access ETD is published by The Ohio State University and OhioLINK.
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