Defining the Flow and Food Safety Behaviors of Actors in the Cambodian Vegetable Value Chain

Abstract

The vegetable value chain contributes heavily to human livelihoods in Cambodia, from the perspective of human nutrition, income generation, and agricultural prosperity. This paper seeks to define the flow of vegetable crops within the vegetable value chain in Cambodia and provides insight into potential contamination points for bacterial hazards. A total of 102 vegetable farmers, 21 vegetable collectors, 30 vegetable distributors, and 100 vegetable vendors were interviewed about sanitation and hygiene practices. Visual assessments of vegetable handling practices and market conditions, as they pertain to food safety, were also conducted at the market level. Findings showed several deficiencies in food safety practices, including (1) the use of inadequately composted manure and improper harvest intervals after manure application; (2) the common practice of cutting out bruised portions of vegetables; (3) a lack of cool storage; (4) a lack of hygienic practices during transport and marketing, and (5) a lack of adequate infrastructure (tables, roofing, etc.) and hygienic infrastructure (functioning drains, cleanable surfaces, etc.) within markets. These factors increase the likelihood of bacterial contamination of vegetables, posing a threat to public health and weakening consumer confidence in vegetables produced and sold in Cambodia. These findings can support the development of suitable food safety intervention strategies for Cambodia.