Awareness and associated with the practice of routine medical examination among market food handlers in Dar es Salaam, Tanzania

Fathia  Kimboy; Linda B. Mlunde Mlunde; Erick G.  Philipo; Emili  Yondu; Nancy  Kileo; Joseph Matobo  Thobias; Tusaligwe  Mbilinyi; Joan  Masatu; Dickson  Kalongo; Manase  Kilonzi; Nathanael  Sirili

doi:10.18502/jfsh.v10i4.19395

Fathia Kimboy School of Public Health and Social Sciences, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania.
Linda B. Mlunde Mlunde School of Public Health and Social Sciences, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania.
Erick G. Philipo School of Pharmacy, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania.
Emili Yondu School of Pharmacy, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania.
Nancy Kileo School of Diagnostic Medicine, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania.
Joseph Matobo Thobias School of Public Health and Social Sciences, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania
Tusaligwe Mbilinyi School of Pharmacy, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania.
Joan Masatu School of Pharmacy, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania.
Dickson Kalongo School of Pharmacy, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania.
Manase Kilonzi School of Pharmacy, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania.
Nathanael Sirili School of Public Health and Social Sciences, Muhimbili University of Health and Allied Sciences, Dar es Salaam, Tanzania

DOI: https://doi.org/10.18502/jfsh.v10i4.19395

Keywords: Awareness; Foodborne diseases; Food handlers; Practice; Routine medical examinatio

Abstract

Most foodborne diseases (FBDs) occur due to unhygienic and unsafe food practices among food handlers. Routine medical examination (RME) is one of the recommended methods to prevent the occurrence of FBDs. This study aimed to determine the awareness, practice, and factors associated with the practice of RME among market food handlers. In 2022, a community-based cross-sectional study was conducted among 232 market food handlers in Dar es Salaam, Tanzania. A questionnaire was used to collect information on social-demographic, awareness, and practice of RME among food handlers. Of 232 study participants, 202 (87.1%) were female, and 128 (55.2%) were married. Food handling was the primary occupation for most 218 (94.0%) participants, and 112 (48.3%) had less than five years of working experience. The Majority, 211 (90.9%) and 192 (82.8%) of participants knew about FBDs and RME, respectively. The overall awareness of RME services was 162(69.8%), and 168 (72.8%) had ever undergone RME. Duration of work as a food handler (AOR=3.9, 95%CI= 1.120-13.493), participation in food hygiene training (AOR= 4, 95%CI = 1.501-10.618), and being aware of the RME services (AOR= 21, 95%CI= 8.454-52.246) were factors associated with good RME practice. Food handlers showed good awareness of FBDs and satisfactory knowledge and practices on RME. Adherence to RME was influenced by work experience, hygiene training, and awareness of RME services. Findings should be interpreted cautiously, as the tool used was not validated for the Tanzanian context. We recommend local validation of the tool and qualitative studies to explore barriers and facilitators of RME among food handlers.