Assessing Food Safety Practices and Microbial Safety of Fresh Meat and Khebab among Vendors and Consumers in the Asante Mampong Municipality of Ghana.

Abstract

Khebab safety has become a growing public health concern in the Asante Mampong Municipality of Ghana, mainly due to unhygienic practices observed in some retail settings. Despite the popularity of khebab, there is limited data on its microbial safety in the Manpong Municipality, thus raising concerns about potential health risks to consumers. This study examined the level of microbial contamination in khebabs, vendors' compliance with hygiene and safety protocols, and food safety enforcement, and consumers’ awareness of foodborne illnesses. A mixed-method study design was used, with 145 retail outlets selected through convenience and purposive sampling techniques. Khebab samples were collected using sterile procedures and analyzed for the presence of Escherichia coli, Salmonella spp., Pseudomonas spp., yeast and mould. Structured interviews and questionnaires were administered to khebab vendors, consumers and Sanitation Officers to assess their knowledge, attitudes, and practices regarding khebab hygiene and safety. Results showed widespread non-compliance with good hygiene practices (GHPs) among vendors, including inadequate handwashing, use of contaminated utensils, and poor control of cooking and storage temperatures. These poor practices increased the risk of cross-contamination and bacterial proliferation. Cold store sausage had the highest total aerobic bacterial load at 8.00 log cfu/g, while butcher shop beef recorded the lowest at 2.40 log cfu/g. The highest yeast and mould count was also found in cold store chicken at 6.10 log cfu/g. Escherichia coli was not detected in any of the fresh meat samples. However, Salmonella spp. was found in both butcher shop beef (2.00 log cfu/g) and cold store sausage (1.00 log cfu/g), which exceeded the acceptable threshold. Pseudomonas spp., which is an indicator of spoilage, recorded the highest load in cold store sausage at 5.00 log cfu/g. A comparison of fresh meat and processed meat showed a significant difference (P< 0.05) in microbial load, with fresh meat having higher total aerobic bacteria levels. Consumer’s awareness of food safety was generally low, with only 52 % of respondents demonstrating basic knowledge of safe handling and storage practices. Although some consumers were aware of the risks of eating contaminated khebabs, their understanding of prevention methods remained limited. The study found weaknesses in regulatory enforcement, as many vendors operated without licenses and were not subject to regular health inspections. In conclusion, the study highlights food safety challenges related to khebab handling and vending in the Municipality. The presence of pathogenic microorganisms at high levels poses a significant risk to public health. It is recommended that the Municipal authorities enhance regulatory oversight by implementing regular inspections, provide hygiene training programs for vendors, intensifies public education campaigns, ensures strict licensing procedures, and fosters collaboration between health authorities, vendors, and consumers to create a safer and healthier food environment