Are fried meats from unlicensed street vendors in West Cameroon a public health risk? A cross-sectional study of frying process, food hygiene practices/conditions and vending environment

Abstract

Today, fried foods are an important part of our diet. However, if practices do not meet standards, foods can pose a health risk to consumers. The overall objective of this study was to assess the frying and food hygiene practices and conditions of unlicensed street meat vendors. A cross-sectional study was conducted in West Cameroon. A total of 40 vendors were interviewed. Data were collected using a checklist and questionnaire, mainly based on FAO/WHO guidelines and the descriptive statistics were performed using frequency and percentages. The study variables were: demographic characteristics of the respondents, frying and food hygiene conditions and practices, sanitary environment. The results showed that 95 % of vendors do not adhere to recommended standards for frying cycles and frying time, which may result in the formation of toxic compounds in the fried meat. During sales, 82.5 % of vendors leave meat exposed to open air, increasing the risk of contamination. More than 75 % of vendors do not follow basic food hygiene practices, such as regularly washing hands and cleaning serving utensils with running water. 92.50 % handle both meat and money, which can contribute to the occurrence of food-borne illnesses. Less than 20 % of vendors have access to running water, while over 80 % rely on boreholes and wells, which may contain pollutants and fecal microbes. 97.50 % of vendors prepare and sell in an unhygienic environment. Fried meat sold by unlicensed street vendors in West Cameroon poses a public health risk and a regulatory framework that promotes good practices in a clean environment should be defined and respected.