article · Frontiers in Public Health
This study investigated hygiene practices, knowledge, attitudes, and regulatory experiences among street food vendors in urban, semi-urban, and rural Ghanaian settings. Using in-depth interviews and field observations with twenty vendors, the research identified four key themes: personal hygiene, environmental and food handling hygiene, knowledge and perceptions of food hygiene, and enforcement of food safety regulations. While vendors reported good hygiene, observations revealed inconsistencies, particularly with hand hygiene and simultaneous handling of food and money. Personal Protective Equipment use was inconsistent, and vendors often linked hygiene to visible cleanliness rather than microbial risks. Regulatory inspections were found to be irregular and limited in scope.
Street food is a vital source of meals and income in Ghana, but poor hygiene contributes significantly to foodborne diseases. This research highlights critical gaps between reported and actual hygiene practices, and the limitations of current regulatory oversight. Addressing these issues is crucial for improving public health and ensuring safer food for consumers.
The findings indicate a need for practical, context-specific hygiene training programmes for street food vendors, as well as improved sanitation infrastructure. There is also a clear demand for more effective and consistent regulatory enforcement tools and protocols for public health authorities. This applied research identifies specific areas for intervention and development to enhance food safety in informal vending settings.
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Background: Street food vending is an important source of affordable meals and livelihood in Ghana; however, poor hygiene practices among vendors remain a major contributor to foodborne diseases. Despite this public health concern, qualitative evidence from smaller towns and peri-urban communities in Ghana remains limited. This study explored the hygiene practices, knowledge, attitudes, and regulatory experiences of food vendors in Asamankese, Adabraka, and Kpando Gabi. Methods: A descriptive qualitative research design was employed using structured in-depth interviews and field observations. Twenty food vendors were selected through convenience sampling across the three study sites. Data were analyzed using reflexive thematic analysis. Results: Four major themes emerged from the analysis: personal hygiene practices, environmental and food handling hygiene, knowledge and perceptions of food hygiene, and enforcement of food safety regulations. Although many vendors reported engaging in routine hygiene practices such as bathing, cleaning vending areas, and washing utensils before work, field observations revealed inconsistencies between reported and actual practices, particularly regarding hand hygiene and the handling of food and money simultaneously. The use of Personal Protective Equipment was inconsistent across study sites. Vendors generally associate food hygiene with visible cleanliness and customer attraction rather than microbial contamination risks. Regulatory inspections were irregular and focused mainly on blood testing and health card renewal, with limited assessment of actual vending conditions. Conclusion: Improving food hygiene among street food vendors requires more than awareness creation alone. Consistent regulatory enforcement, improved sanitation infrastructure, and practical, context-specific hygiene training are necessary to strengthen food safety practices in informal food vending settings in Ghana.
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DOI: 10.3389/fpubh.2026.1907787
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