Abstract
This study examined food hygiene practices among food vendors and students of Federal College of Education (Technical), Asaba, implications for transmission of foodborne diseases. Two research questions guided the study. The research adopted a survey design. The total population for the study consisted of 103 respondents, comprising 98 students residing in the hostels and 5 food vendors operating within the campus business center.. A total of 55 respondents, comprising 50 students (25 male, 25 female) and 5 food vendors, were selected using simple random and purposive sampling techniques. Data was collected using a 20item self-structured questionnaire, validated for face and content by experts, and tested for reliability using Cronbach Alpha. Data were analyzed using mean statistics, with a four-point Likert scale where scores ≥2.5 indicated agreement. The findings revealed that students generally adhered to basic hygiene practices, including hand-washing, washing fruits and vegetables, and covering the mouth while coughing or sneezing, though they performed poorly in checking storage instructions on packaged foods. Food vendors demonstrated inconsistent hygiene practices, with poor environmental sanitation and improper food preparation methods contributing significantly to disease transmission. The study concluded that while students’ practices minimally influence foodborne disease risks, vendors are the primary contributors to potential outbreaks. Recommendations included targeted hygiene training, monitoring, and regulatory enforcement for food vendors, alongside awareness programs for students to reinforce safe consumption practices.
Abstract
This study examined food hygiene practices among food vendors and students of Federal College of Education (Technical), Asaba, implications for transmission of foodborne diseases. Two research questions guided the study. The research adopted a survey design. The total population for the study consisted of 103 respondents, comprising 98 students residing in the hostels and 5 food vendors operating within the campus business center.. A total of 55 respondents, comprising 50 students (25 male, 25 female) and 5 food vendors, were selected using simple random and purposive sampling techniques. Data was collected using a 20item self-structured questionnaire, validated for face and content by experts, and tested for reliability using Cronbach Alpha. Data were analyzed using mean statistics, with a four-point Likert scale where scores ≥2.5 indicated agreement. The findings revealed that students generally adhered to basic hygiene practices, including hand-washing, washing fruits and vegetables, and covering the mouth while coughing or sneezing, though they performed poorly in checking storage instructions on packaged foods. Food vendors demonstrated inconsistent hygiene practices, with poor environmental sanitation and improper food preparation methods contributing significantly to disease transmission. The study concluded that while students’ practices minimally influence foodborne disease risks, vendors are the primary contributors to potential outbreaks. Recommendations included targeted hygiene training, monitoring, and regulatory enforcement for food vendors, alongside awareness programs for students to reinforce safe consumption practices.
Keywords
Federal College of Education, Food Borne Diseases, Food Hygiene, Food Vendors,
Students
Paper Information
- Author(s): IYEGBU Rhoda Uzoamaka & OKONKWO, Grace Anene
- Journal: Journal of Education, the Teacher and Professional Practices
- Publisher: Journal of Education, the Teacher and Professional Practices
- Publication Date: 2026-06-08
- DOI: 10.0000/hont.2026.food-hygiene-practices-among-food-vendors-and-students-of-federal-college-of-education-technical-asaba-implications-for-the-transmission-of-food-borne-diseases
- Pages: 1-15
- Keywords: Federal College of Education, Food Borne Diseases, Food Hygiene, Food Vendors,
Students
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Recommended Citation
IYEGBU Rhoda Uzoamaka & OKONKWO, Grace Anene (2026). FOOD HYGIENE PRACTICES AMONG FOOD VENDORS AND STUDENTS OF FEDERAL COLLEGE OF EDUCATION TECHNICAL ASABA IMPLICATIONS FOR THE TRANSMISSION OF FOOD BORNE DISEASES. Journal of Education, the Teacher and Professional Practices. 1 - 15. https://doi.org/10.0000/hont.2026.food-hygiene-practices-among-food-vendors-and-students-of-federal-college-of-education-technical-asaba-implications-for-the-transmission-of-food-borne-diseases
Read Abstract
This study examined food hygiene practices among food vendors and students of Federal College of Education (Technical), Asaba, implications for transmission of foodborne diseases. Two research questions guided the study. The research adopted a survey design. The total population for the study consisted of 103 respondents, comprising 98 students residing in the hostels and 5 food vendors operating within the campus business center.. A total of 55 respondents, comprising 50 students (25 male, 25 female) and 5 food vendors, were selected using simple random and purposive sampling techniques. Data was collected using a 20item self-structured questionnaire, validated for face and content by experts, and tested for reliability using Cronbach Alpha. Data were analyzed using mean statistics, with a four-point Likert scale where scores ≥2.5 indicated agreement. The findings revealed that students generally adhered to basic hygiene practices, including hand-washing, washing fruits and vegetables, and covering the mouth while coughing or sneezing, though they performed poorly in checking storage instructions on packaged foods. Food vendors demonstrated inconsistent hygiene practices, with poor environmental sanitation and improper food preparation methods contributing significantly to disease transmission. The study concluded that while students’ practices minimally influence foodborne disease risks, vendors are the primary contributors to potential outbreaks. Recommendations included targeted hygiene training, monitoring, and regulatory enforcement for food vendors, alongside awareness programs for students to reinforce safe consumption practices.