Determinants of Microbial Contamination of Cooked Foods Hawked in Tharaka Nithi County, Kenya: A Cross-Sectional Study

Abstract

Introduction: hawking of cooked foods is an important socio-economic activity. However, hawked cooked foods are prone to contamination, especially by pathogenic microorganisms. Methods: this was a cross-sectional study of 151 cooked food hawkers and 151 cooked food samples, one sample each from every respondent. Data was collected through questionnaires, observation checklists, laboratory processes, and key informant interviews. Quantitative data were analyzed using SPSS, while qualitative data were analyzed using the thematic network analysis technique. Results: adjusted multinomial logistic regression revealed increased odds of microbial contamination in cooked foods hawked by persons

with primary-level education (adjusted odds ratio) AOR = 9.278, 95% confidence interval (CI) 2.292, 37.548; p = 0.003), persons earning a profit of Ksh. ≤500.00 (AOR = 4.046, 95% CI 1.825, 8.969; p = 0.001), and in areas infested with rodents (AOR = 6.386, 95% CI 1.877, 21.724; p = 0.003). However, cooked foods hawked by males (AOR = 0.338, 95% CI 0.133, 0.856; p = 0.022), persons trained on food safety (AOR = 0.216, 95% CI 0.064, 0.733; p = 0.014), persons wearing outer garments (AOR = 0.399, 95% CI 0.196, 0.812; p = 0.011), and by persons who stored their garbage in a municipal receptacle or a standard dust bin (AOR = 0.13, 95% CI 0.041, 0.410; p = 0.000) recorded reduced risk of contamination. Conclusion: hawker´s characteristics, food handling practices, and the condition of the hawking station are important determinants of microbial contamination of cooked foods hawked in Tharaka Nithi County. Targeted interventions need to be developed and implemented to prevent related foodborne diseases.