Staphylococcus aureus Contamination of Milk and Cheese: Assessment of Consumers and Vendors Knowledge, Attitudes and Practices in Ilorin, Nigeria
DOI:
https://doi.org/10.56919/usci.2432.023Keywords:
Staphylococcus aureus, Milk and cheese contamination, Knowledge, Attitudes, PracticesAbstract
Study’s Excerpt/Novelty
- This study uniquely highlights the significant gaps in knowledge and practices among fresh milk and cheese vendors in Ilorin, Nigeria, regarding contamination with Staphylococcus aureus.
- It reveals a notable disparity in education levels between vendors and consumers and associates higher educational attainment with better knowledge and attitudes towards food safety.
- These findings underscore the necessity for targeted educational interventions to enhance food safety practices, informing policymakers on improving public health outcomes related to dairy product handling.
Full Abstract
Mishandling milk and cheese can promote the growth of harmful bacteria such as Staphylococcus aureus (S. aureus), making it important to ensure their safety for public consumption. This study investigated the knowledge, attitudes, and practices of fresh milk/cheese vendors and consumers in Ilorin, Nigeria, regarding the contamination of these products with S. aureus. A questionnaire-based cross-sectional survey of 150 participants involving milk and cheese consumers and vendors was carried out in Ilorin, Nigeria. Data obtained were subjected to descriptive and inferential statistics. Results revealed that all vendors were female, 45 (100.0%), and almost half of the consumers, 47 (44.8%). Vendors 37 (82.2%) displayed unsatisfactory knowledge scores compared to consumers 33 (31.4%), with educational level significantly associated with knowledge among vendors. Consumers’ age category and higher educational levels were associated with positive attitudes among the population groups, while none of the sociodemographic characteristics were significantly associated with practices among the respondents in this survey. Vendors at the secondary level of education were more likely to have satisfactory knowledge (OR: 48.0, 95% CI: 2.3, 997.0, p = 0.02) than those without formal education. In addition, adult consumers were more likely to display acceptable attitudes (OR: 3.2; 95% CI: 1.2, 8.2; p = 0.03) than adolescent consumers. These findings have implications for policymakers, suggesting the need for targeted interventions to improve the handling of milk and cheese in Nigeria while ensuring the safety of these products for public consumption.
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