ASSESSMENT OF HYGIENE PRACTICES AND

MICROBIAL CONTAMINATION OF STREET

VENDED FRUITS AND VEGETABLES IN
KIPKORGOT AND NAIBERI MARKET

KANGOGO JELAGAT VALARY

INDEX NO:5341010747
DIPLOMA IN APPLIED BIOLOGY
CODE COURSE CODE 2914
RIFT VALLEY TRAINING INSTITUTE
PRESENTED TO THE KENYA NATIONAL
EXAMINATION COUNCIL IN PARTIAL
FULFILLMENT FOR THR AWARD OF DIPLOMA
IN APPLIED BIOLOGY
DATE OF SUBMISSION: JULY 2024
SUPERVISOR: MADAM MASAN
 DECLARATION
This research is my original work and has not been presented for a Diploma in
any other collage.
Signature …………………………………..... Date -----------
---------------------

Valary Kangogo
121RO5357
DEDICATION

To God Almighty, for enabling me to finish this research.

ACKNOWLEDGMENT
My utmost gratitude to the almighty God for granting me life and strength that
sustained me though my research period
TABLE OF CONTENTS
DECLARATION
.......................................................................................................................
i DEDICATION
..........................................................................................................................
ii ACKNOWLEDGMENT
.........................................................................................................
iii TABLE OF CONTENTS
........................................................................................................
iv LIST OF
TABLES...................................................................................................................
vi LIST OF
FIGURES................................................................................................................
vii ABBREVIATIONS AND
ACRONYMS..............................................................................
viii OPERATIONAL DEFINITIONS
..........................................................................................
ix
ABSTRACT...................................................................................................................
...........
CHAPTER ONE:
INTRODUCTION....................................................................................
1 1.0 Background
Information....................................................................................................... 1 1.1
Problem
Statement................................................................................................................ 3
1.2
Justification.................................................................................................................
.......... 4 1.3 Research
Questions............................................................................................................... 5
1.4 Main objective
...................................................................................................................... 5 1.5
Specific Objectives
............................................................................................................... 5 1.6
Hypothesis
............................................................................................................................ 5
1.7 Conceptual
Framework......................................................................................................... 5
CHAPTER TWO:
LITERATURE REVIEW........................................................................ 8 2.0
Introduction................................................................................................................
........... 8 2.1 Minimally Processed Fruits
.................................................................................................. 8 2.2 Minimally
Processed Fruits as Street foods.......................................................................... 8
2.3 Hygiene Status of Minimally Processed
Fruits................................................................... 10 2.4 Food hygiene Knowledge
and Practice of the Vendors...................................................... 14 2.5 Microbial
Contamination of Minimally Processed Fruits................................................... 15 \

CHAPTER THREE: MATERIALS AND METHODS.......................................................

20 3.0
Introduction................................................................................................................
......... 20 3.1 Research design
.................................................................................................................. 20 3.2
Study
Variables...................................................................................................................
20 3.3 Study Area
.......................................................................................................................... 20
3.4 Study
Population.................................................................................................................
21 3.5 Sampling
Techniques.......................................................................................................... 21
3.6 Data Collection
Tools......................................................................................................... 24 3.7
Validity and Reliability of
instruments............................................................................... 27 3.8 Data
Analysis......................................................................................................................
28 3.9 Logistical and ethical
considerations.................................................................................. 28

CHAPTER FOUR: RESULTS

.............................................................................................. 29 4.0
Introduction................................................................................................................
....... 29 4.1 Socio demographic characteristics of the Vendors
........................................................... 29 4.2 Food Hygiene knowledge and Practice
among vendors ................................................... 30 4.3 Hygiene conditions of the
vending environment .............................................................. 36
4.4 Microbial Status of Minimally
CHAPTER FIVE: DISCUSSION, CONCLUSIONS AND RECOMMENDATIONS ..... 47 5.0
Conclusions.................................................................................................................
........ 56 5.3
Recommendations......................................................................................................
......... 57
References..................................................................................................................
.............. 58 Questionnaire
....................................................................................................... 66
OPERATIONAL DEFINITION OF TERMS
Food safety: Assurance that food will not cause harm to the consumer when it is
prepared and eaten according to its intended use (FAO/WHO, 2009). Food borne
diseases: Diseases spread through consumption of contaminated food sometimes
resulting in appreciable morbidity and occasional mortality. Good hygiene
practices: All practices regarding the conditions and measures necessary to
ensure the safety and suitability of food at all stages of food chain. Hygiene: A
continuous process of ensuring that cleanliness is observed and maintained to the
required standards. Homogenate: a homogenized sample mixed so well that
removing some of the sample does not alter the overall make-up of the sample
remaining. In this study each fruit category per cluster was homogenized.
Indicator organisms: Organisms detected using rapid, non-specific tests to give
presumptive evidence for the presence of pathogens. After a positive
presumptive test has been obtained, the presence of pathogenic microorganisms
can be confirmed using specific detection techniques. Minimally processed fruits:
Those fruits that have undergone only a few unit operations such as washing,
peeling, cutting, in preparation for consumption. Nutrient agar: A widely used
general medium containing beef extract and peptone and is suitable for counting
microorganisms that grow in food. It uses the assumption that all living (viable)
cells in the sample will be able to grow and manifest their presence after
cultivation in the suitable medium for growth “Ready-to-eat” Status of the food
being ready for immediate consumption at the point of sale. It could be raw or
cooked, hot or chilled, and can be consumed without further heat-treatment
including re-heating. Street foods or street-vended foods: Foods and beverages
prepared and /or sold by vendors in the streets and other public places for
immediate consumption or consumption at a later time without further
processing or preparation. This definition includes fresh fruits which are sold
outside authorized markets for immediate consumption. (FAO/WHO 2009).

ABSTRACT
In recent years ,there has been considerable growth in the greet foods vending
sector. This goes long way towards achieving no poverty and zero hunger which
are among seventeen sustainable development goals and the big four agenda on
food security to all Kenya citizens .however,people are good securing when they
not have economic and physical access to food but also when the food is safe for
consumption.the safet of street vended foods is of majot concern. This study
sought to know the food hygiene practices of street vended fruits and veetables
and microbial load of street of street vended gegetables.the sample population to
be included in the study was selected through application ofmultisatge sampling
technique.data was collected through use of structured questionnaires and
microbial analysis of the collected fruit and vegetable samples from randomly
selected street fruit and vegetables venders.the results from this study indicated
that a significant [percentage of the venders did not have adequate knowlwdge
on food safety and hygine practices.this can be linked to the high incidence of
conterminationof the collected fruits and vegetable samples.the information
derived fromthis research on assessment of hygine practices and microbial
contamination of street vended fruits and vegetables in Kipkorgot and
naiberimarket uasin gishu county was to determine the safety ofstreet vended
fruits and vegetables and may help the ministry of health(moh) formulate
relevant legislation that can govern this trade.
CHAPTER ONE:
INTRODUCTION
1.0 Background information Fruits are an extraordinary dietary source of
micronutrients and fiber for humans and are thus vital for health and
wellbeing. Almost 90% of vitamin C originates in fruits (Simitu, 2011). Well
balanced diets, rich in fruits are especially valuable for their ability to
prevent vitamin C and vitamin A deficiencies and are also reported to
reduce the risk of several diseases plus their consumption has become a
global priority (McCarthy & Matthews, 1994; Simitu, 2011). There is an
increasing demand for ready-to-eat fresh-cut fruits, which is causing an
expansion of the market for minimally processed products, rising over the
last years mainly due to the paucity of time, and increasing demand for
low-caloric food products with fresh-like characteristics. The practical
advantages and convenience they provide to consumers is undoubtedly
favorable because they are easily accessible, convenient and most
importantly cheaper than whole fruits. (Simitu, 2011) However, because of
the specific forms in which they are prepared, they are highly perishable
and are associated with new food safety problems both epidemiologically
and microbiologically (Artés, Gómez, & Artés-Hernández, 2007; Eni et al.,
2010). In the developing countries, it is considered that the burden of food-
borne illness is worse than in the developed countries, as a result of
inadequate food safety programs or absence of an organized institutional
body for vended street foods (Abeditan, 2011). However, there is little
available data, to show the actual magnitude in general, leave alone in
relation to minimally processed fruits alone. Many cases of illness go
unreported and unrecognized yet these types of illnesses are a significant
contributor to the burden of disease in less developed countries. This
therefore highlights the need of applying good hygiene practices from farm
to fork to prevent contamination and/or bacterial growth, and ensure
compliance with appropriate food safety guidelines and regulations
(Sherrae & Neela, 2015). Much research work and surveillance of food
borne diseases has been done in Kenya but, the incidences of food borne
diseases associated with fruit are not easy to estimate as most of the
illnesses are lumped together when recording, as diarrhoeal diseases,
which suggest underlying problems in food safety. (Kariuki, 2012; Gizaw et
al., 2014). Street food vending is common in the Central ward of Nairobi
County, and fruits are sold either by mobile vendors who hawk them
around especially when there is traffic or in offices, or by stationary
vendors who are set up in various such strategic places such as stalls,
market places and public bus stations. These products are primarily offered
as convenience items for those individuals who do not wish to be bothered
by or have no time for preparation. They are also sold for immediate
consumption, especially during lunchtime. Nairobi Central ward is a
location that is convenient and desirable for most fruit vendors because
there is enough foot traffic for the vendors to make sufficient sales, and if
they were to sell outside the central ward the sales would not be as good
(Kamunyori, 2007). While it is expected that minimally processed fruits sold
as street food contribute immensely to the nutritional needs of consumers,
it is not easy to ascertain their safety from contaminants especially by
microorganisms (Mwangi, 2002; Gitahi., 2012). Experts say fruits are
reservoirs of disease causing germs. In recent years, there has been an
increase in the number of reported cases of foodborne illnesses linked to
fresh fruits (Mc Carthy & Matthews 1994; Madueke et al., 2014) The fresh
nature of these products, coupled with the mild handling and processing
techniques, and the storage conditions have presented microorganisms
with the potential to grow and multiply and in turn increasing chances of
foodborne outbreaks associated with consumption of ready to eat foods
(Francis, Thomas, & O’beirne, 1999). Pathogens may also invade the
interior surfaces of sliced fruit during washing, peeling, trimming, handling
and packaging (Abadias et al, 2008). Vendors for minimally processed fruits
just like all food handlers, have the primary responsibility to guarantee that
fruits served are hygienic and safe for consumption. But intentional or
inadvertent contamination of fruits puts the consumer at the risk of
suffering foodborne illnesses (Monica, 2011). It is against this background
that the study was carried out to address the various aspects of hygienic
practices like preparation skills, handling, storage, place of preparation,
storage of leftovers, and also to establish the microbial load of these
minimally processed fruits. 1.1 Problem statement The increase in
consumer needs for fresh products with subsequent increase in street
vending of minimally processed fruits is increasingly offering challenges to
both health of consumers and local authorities as there is no proper control
in this informal sector. Poor hygiene practices therefore, coupled with low
standards of environmental and personal hygiene, improper handling of
food, improper storage occur with street foods raising health concerns such
as foodborne illnesses (Kariuki, 2012). In Nairobi Central Ward the street
food industry plays an important role where it feeds millions of people daily
with a wide variety of foods that are relatively cheap and easily accessible.
In the markets and bus stations, a wide variety of fruits that offer cheap
snacks are sold. Due to increased demand for resources coupled the
unlimited and unregulated growth, there has been a severe strain on city
resources such as water, sewage systems, and interference with city plans
through congestion and littering. Street food vendors are usually
unlicensed blocking vehicle and pedestrian traffic (Muinde & Kuria, 2005;
Monica, 2011). This raises concern with respect to their potential for
serious food poisoning outbreaks and exposure of the sliced fruits to flies,
dust and other disease causing agents. Few studies have been done in this
context and especially in determining the hygiene and safety of minimally
processed ready-to-eat fruits in Nairobi central ward which also hosts the
CBD. 1.2 Justification Fruits are increasingly becoming important dietaries
in Kenya, and are assumed to be safe and healthier for consumption
because they are mildly handled. In Nairobi, they are found to be sold in
many areas where people operate like in the markets, stalls and side-roads.
However, the hygienic preparation and microbial contamination of these
products are not well established. The need for this study arose from lack
of information on fruit microbial contamination levels, and food hygiene
practices. There is also general lack of knowledge about the microbiological
status or the precise epidemiological significance of minimally processed
fruits, and therefore was necessary to carry out research in order to
highlight the health implications of consuming such ready-to-eat fruits, and
recommend any necessary interventions that could be adopted by the
relevant bodies or authorities in improvement of hygiene of street vended
fruits.
2.0 1.3 Research questions 1. What is the food hygiene knowledge and hygiene
practices of the fruit vendors? 2. What are the hygienic conditions of the
fruit preparation and vending environment? 3. What is the microbial status
of minimally processed fruits?
3.0 1.4 Hypothesis Minimally processed fruits sold as street foods are not
prepared and vended under hygienic conditions and therefore are a threat
of microbial contamination
4.0 1.5 Main objective To assess the hygiene and status of microbial
contamination, of minimally processed fruits sold as street foods in Nairobi.
5.0 1.6 Specific objectives
1. To establish food hygiene knowledge and practices of the fruit vendors
2. To determine the hygiene conditions of the fruit preparation and vending
environment 3. To determine the microbial status of minimally processed fruits.
1.7 Conceptual framework Figure 1.1 is a model that elaborates on factors that
can affect hygiene and safety of fruits in public places and inter relates the major
variables involved in this study. The dependent variable is fruit safety and quality
while the independent variables are environmental factors such as hygiene and
physical condition of the fruit vending environment; personal factors such as fruit
hygiene knowledge and practice; and physiological factors such as microbial
contamination. Food safety is the assurance that food will not cause harm to the
consumer when it is prepared and eaten according to its intended use (WHO/FAO
2012). Food borne illnesses that occur can therefore be as a result of microbial
contamination during harvesting, transporting, packaging or distribution and also
as a result of poor handling by the workers, or use of dirty equipment. Fruits can
easily be contaminated either by the host who in this case could be the food
handler or the consumer; microorganisms from production to consumption and
the environment which includes factors such as temperature, humidity, air
pollution, water etc. Food environment would affect the safety and quality of the
fruits if there is unhygienic knowledge, attitude and awareness of hygiene,
availability of sanitary conditions and harvesting and post-harvesting are some of
the factors that determine whether fruits will be safe for consumption or not.
CHAPTER TWO:
LITERATURE REVIEW 2.0 Introduction This chapter reviewed literature
related to food safety and hygiene standards in public areas, with status of
microbial contamination of fruits being given the prime consideration. The
chapter therefore highlighted theoretical content necessary to understand
the research project. 2.1 Minimally processed fruits Minimally processed
fruits are fruits that have undergone minimal operations such as washing,
slicing, peeling and deseeding, usually for immediate consumption. They
are a subsector of the food industry especially in Kenya with a potential for
growth. They are also highly perishable, as a large portion of their surface
area lacks the epidermis which acts as a protective barrier to damage of the
fruit such that if any mechanical injury was to occur, it would set off a
complex series of events in loss of quality of the fruit (Artes et al., 2007;
Gitahi, 2012). To minimize the perishability of these freshly cut products,
strict control procedures such as temperature, atmosphere, relative
humidity and sanitation must be adhered to (Monica, 2011). In general, less
contamination has been reported on fruits than on vegetables, partly due
to the lower pH of most fruits (Monica, 2011). Some outbreaks have
suggested that fresh cut fruits such as melons can be a source of
Salmonella, and yeasts are also very common on raw fruits and vegetables
with populations ranging from 102 to 106 colony forming units per gram
(Gitahi, 2012). 2.2 Minimally processed fruits as street foods Street foods
are prepared ready-to-eat food items retailed by vendors and they are
usually sold from pushcarts or baskets or stalls or shops, are centrally
processed and provide employment and income to a large population
especially in Kenya especially in urban setting actually because of road
congestion in the evening which in turn provides a conducive environment
for fruits vendors to sell their products from one vehicle to another
(Monica, 2011). Most street food vendors plan food preparation in such a
way that the prepared or semi-prepared food items are consumed within
the day, however, there are leftovers which vendors are encouraged to
discard, especially the minimally processed fruits (Sherrae & Neela, 2015).
The World Health Organization, (2012) survey recognizes that street food
have social economic advantages and have experienced fast growth rate
which is significant over the past few decades. This is mainly because of
rapid population growth and urbanization. Fruit vending is a way of
providing income to low income people and assures business to those
vendors who could otherwise be jobless. As stated by (WHO/FAO, 2012),
food vending is important in that it is inexpensive, very convenient, source
of nutrition to the poor both in urban and rural areas, and a major source
of income. The street vended fruits however pose a major problem to
public health. Poor infrastructure and poor services such as poor water
supply, inability to control venders due to high mobility and their
temporary manner, poor resources for laboratory and inspection services,
lack of knowledge of microbial, and basic food safety and poor public
awareness of contamination of street foods also contribute to the risk
factors that pose risks to public health (FAO/WHO, 2009). In many
developing countries, street food or ready-to-eat food vendors are an
important component of the food supply chain, street food satisfies a vital
need of the urban population as it is priced in a reasonable way and
conveniently available. Part of the global populace entirely depend on it for
survival (Kisembi, 2013). The role of street foods in the provision of
nutritional requirements for the urban population, has received little
official attention and more notice has been paid to the latent dangers that
arise from consumption of street foods rather than to any benefits they
may offer. Ready-to-eat fruit salads and fruits are usually considered safe to
eat by consumers and their consumption in Kenya has increased both in
quantity and variety over the years. Ready-to-eat foods as defined by the
(EU, 2005), means food intended by the producer or manufacture for direct
human consumption without the need for cooking or other processing
effective to eliminate or reduce to an acceptable level microorganisms of
concern. Fruits are important sources of vitamins, minerals, dietary fiber
and anti-oxidants. They can be consumed raw and fresh, fully nourishing
the body with all the vitamins from the fruits. Their increased consumption,
especially in Nairobi central ward, has made food safety checks a necessity
(Kader, 2008). Fruit vendors also, once they receive the fruits, should be in
a position to process them in sanitary conditions so as not to enhance
potential for contamination by microbiological pathogens, which may
adhere to the surface of the fruit or penetrate the fruit surface and multiply
within the tissue especially, during washing, peeling, slicing, trimming,
packaging, handling or selling. Food surfaces may also act as reservoirs for
microbial contamination (Buck, Walcott & Beuchat, 2003; Gitahi, 2012). 2.3
Hygiene status of minimally processed fruits Minimally processed fruits
have a high potential for growth both in Kenya and around the globe. The
production and consumption of fruits has become a thriving business
internationally, consequently, it has grown into an all year round available
commodity, emphasizing the urgent need for both international and
national application of good hygienic standards (Mekonnen, 2011). The
practical advantages and convenience these foods provide to consumers is
indisputably favorable, but due to the specific ways in which they are
prepared, they are also extremely perishable. To reduce perishability, strict
control procedures on hygiene have to be followed and elaborated to avoid
quality loss and to assure food safety to consumers (Buck et al., 2003;
WHO/FAO, 2012). Sanitation issues for any food item being produced or
utilized consists of four components which include quality of the raw food,
personal hygiene of the personnel handling the food, the sanitation of the
environment where the food is being prepared and served, as well as of the
equipment being used. A default in the hygiene and sanitation standards of
any of these components can result in food contamination and
subsequently food poisoning (Abeditan, 2011). Surfaces and equipment
used for fruit preparation should be easy to clean and preferably made or
covered with impervious material. Preparation should not be carried out on
or near the ground. Utensils and other containers such as bowls and jugs
should allow for easy cleaning, and should not be used for other purposes
other than preparation, processing or keeping minimally processed fruits,
and should be free from contamination of the environment (Mekonnen,
2011). For instance, bowls and dishes should be stored upside down or
covered as this discourages accumulation of foreign matter, dust and dirt.
Chopping boards and utensils should be made using nontoxic or
unhazardous material such as: lead, copper or cadmium, and their state
should be maintained so as to reduce the likelihood of contamination and
cross contamination Food handlers are tasked with a vital role of
guaranteeing food safety throughout the chain of food from production to
consumption, and any disregard or mishandling of hygienic measures on
their part may enable pathogenic bacteria to come into contact with the
food item and in some cases survive and multiply in large numbers so as to
cause illness to the consumer (Madueke et al., 2014). There is a noticeable
increase of food vendors in Kenya including fruit vendors who sell fruits
along the streets of Nairobi, in bus stations, markets and even in busy
streets when there is traffic. This may have been instigated by the rapidly
growing and changing demands of food alongside the need to diversify or
have more sources of income in the face of declining incomes (Muinde &
Kuria, 2005). Street foods are majorly prepared in the stalls which are
within five to ten metres radius of dusty roads and footpaths (Gitahi, 2012).
Some of the disadvantages of the street food industry usually listed in
technical publications, for instance, are that street foods in general are
thought to be a source of microbiological and chemical contamination and
that they also undergo unhygienic or improper food preparation and/or
handling practices, for example, fruit salads are held in open bowls (Gitahi,
2012; Kisembi, 2013). Studies have also shown that most food borne
illnesses are attributed to food contamination through unhygienic food
handling practices, infected food handlers, limited access to safe water or
garbage disposal facilities, and lack of appropriate knowledge on food
borne illnesses by food handlers (Monica, 2011). According to (Muinde &
Kuria, 2005), majority of the fruit vendors prepare their fruits either at their
stalls or homes which are situated by roadside and this is one of the major
causes of contamination because structures are not well protected from
the dust. Majority of stalls are mainly made of wood and polythene bags
and others consider vending using small cartons (Muinde & Kuria 2005).
Others prepare fruit salad in the same stalls that are located by the
roadside, making the fruits prone to contamination. Most of these fruit
vendors prepare fruits in unhygienic conditions as there is accumulation of
garbage and waste close to their stalls (Muinde & Kuria, 2005). Studies also
reveal that hygiene when handling street fruits is relatively poor mainly
because of water insufficiency, subsequently, fruits are not thoroughly
washed while others, are not washed at all (Madueke et al., 2014). A
separate study by Muinde & Kuria in 2005 indicated that fruits were not
kept under cool temperature, personal hygiene of fruit vendors was not
upheld, and there was generally no use of aprons or uniforms. The general
code of hygienic practices for fresh fruits and vegetables has been
elaborated by the Codex Alimentarius Committee on food hygiene (Francis
et al., 1999). The codes were initiated in response to the growing concerns
about fresh fruits and vegetables as a source of food borne pathogens.
They address Good Agricultural Practices (GAPs) and Good Manufacturing
Practices (GMPs) that will help control microbial, chemical and physical
hazards at all stages of the production of fresh fruits from primary
production to packing and sale. Important areas for microbial safety have
been highlighted to include environmental hygiene, hygienic production,
(water, soil, agricultural chemicals, biological control, indoor facilities,
handling, storage, transport, cleaning, maintenance, sanitation) and
personal hygiene. Good agricultural practices and Good hygienic practices
are the basis for safe production and utilization of fresh produce (Buck et
al., 2003). Much of the microbial contamination could be from soil or
organisms originating directly from animals. Microbial load can however be
reduced by washing which will remove dirt from the surfaces of the fresh
produce keeping the microbial load low. (Roy, 2014). In order to ensure
safety of street foods various departments of health care in Kenya should
develop codes of practice and sanitary requirement for street food stalls
and vendors. There is need for emphasis on the proper construction of food
stalls, protection of foods and beverages from contamination, sanitation of
the food stalls and training of the food handlers on personal hygiene and
sanitary food preparation (Monica, 2011; Gitahi, 2012). 2.4 Food hygiene
Knowledge and Practice of the Vendors Food safety is a major concern with
street foods, and studies are carried out all over the world as a way of
improving food safety to all food handlers. Data shows that people who
work in the industries and other institution are more likely to get food
safety training as compared to street food vendors and are also more likely
to be well educated (Monica, 2011). A study conducted in Accra, Ghana
established that 94% of street vendors were women who had minimal or
no education at all (Monica, 2011). The main aim of the training is to
minimize food poisoning and improve the food safety among all food
handlers, although studies have shown that improper food handling has in
the past increased with increase in the number of fruit vendors trained,
suggesting that such training made little to no difference in proper handling
of fruits and food, therefore there was no reason of introducing the training
(Kassa et al, 2010). Food safety courses and training can be used to curb the
foodborne diseases among food and fruit vendors by learning various
sustainable and proper methods they can employ in order to maintain a
hygienic environment (Walker et al., 2003; Gitahi, 2012). A survey of
hygiene and sanitary practices of street food vendors in the central state of
Northern Nigeria indicated that most fruit and food vendors have
undergone training but less than half made use of the knowledge taught
(Nurudeen et al, 2014). Physical factors such as equipment used, furniture
used in the vending area and the environment itself, coupled with poor
hygiene practices during production and washing of fruits with
contaminated water are all sources of contamination. Personal grooming,
washing of hands and medical check-up are important preventive measures
of contamination (Monica, 2011). Food preparation premises should be
purposely built in areas that are free from dust or smoke, flies, away from
heaps of garbage, should not be congested, and the surfaces should be
made of material that is easy to clean and free from cracks or crevices so
that microorganisms cannot easily grow and multiply. (Monica, 2011;
WHO/FAO, 2012). 2.5 Microbial Contamination of Minimally Processed
Fruits Minimally processed fresh (MPF) fruits and vegetables are good
media for growth of microorganisms. They have been involved in outbreaks
because of the consumption of products contaminated by pathogens. They
are also sensitive to various spoilage microorganisms such as pectinolytic
bacteria, saprophytic Gram‐negative bacteria, lactic acid bacteria, and
yeasts (Abiadas et al., 2008). The causal agents of microbiological spoilage
in fruits and derivatives can be bacteria, as well as yeasts and molds
(Brackett, 1994; Gitahi, 2012; Monica, 2011). Because of their high acidity,
most fruits do not encourage growth of spore forming bacteria, but
encourage growth of yeasts and molds. However, there are some fruits
including papaya, water melon, avocado and sweet melon, whose acidity is
low enough to encourage growth of the bacteria. The growth of these
bacteria in the fruits and products poses a risk of food borne illnesses, such
as that from E.Coli, shigelloses, and others. Yeasts will mainly cause
fermentation of the fruit products, giving them an alcoholic taste, while
some of the moulds when they grow could produce harmful mycotoxins
(Wiley, 1994; Artes et al 2007). Routine examination of foods for a range of
pathogenic microorganisms is impractical. In order to assess the
microbiological safety from foodborne pathogens, widespread use of
groups or species which are easily enumerated and whose presence in
foods indicates exposure to conditions that might introduce hazardous
organisms and/or allow their growth, are used. These groups are referred
to as indicator organisms which are generally used to assess food hygiene
(Abadias et al., 2008). In this study, total count of bacteria, total count of
coliforms and total count of yeast and molds were assessed. Ready-to-eat
fruits have been implicated as vehicles for transmission of microorganisms
even though the frequency of foodborne outbreaks associated with them is
low compared to products of animal origin. Nonetheless, foodborne
illnesses associated with minimally processed fruits appear to be on the
increase in many countries either due to improved recognition or reporting,
increased consumption changes in commodities or production practices or
a combination of these factors (Monica, 2011). In Kenya, the monitoring of
microbiological food safety and the prevention of foodborne disease are
the responsibility of a number of interlinked public bodies for example
KEBS, MOH, the food industry and other related organizations (EU, 2005).
Minimally processed fruits should have satisfactory levels of bacteria,
yeasts and moulds of up to 104. Levels of 105 and 106 in fruits represent a
significant potential risk to health. 107 is indicative of spoilage and 108 is
indicative of odour development (Mekonnen et al., 2011). The law also
stipulates that there should be no coliforms (0 CFU/g) in fruits and
vegetables, as they are indicative of faecal contamination.
2.5.1 Bacterial contamination of minimally processed fruits Counts of viable
bacteria are commonly based on the number of colonies that develop in
nutrient agar plates which have been inoculated with known amounts of
diluted foods and then incubated under prescribed environmental
conditions. Only those bacteria, which will grow under the chosen
environmental conditions, can be counted. Plate counts that apply to fresh
foods such as fresh fruits, vegetables, fermented foods and foods
incorporated in these such as sandwiches and filled rolls would be expected
to have an inherent high plate count because of the normal microbial flora
present. It should however not be more than 20-300 colonies/plate when
counting (Artés et al., 2007; Mekonnen, 2011). The presence of enteric
bacteria, e.g., coliforms and E.coli have been widely accepted as indicators
of feacal contamination and therefore the indicators of the possible
presence of pathogens of enteric origin, e.g., Salmonella. Coliforms could
also be indicators of microbial proliferation, inadequate processing or post
process recontamination due to cross contamination by raw materials, dirty
equipment or poor hygienic handling. A common practice (Madueke, 2014)
is to use tests for coliforms for screening and if there is reason to determine
the likelihood of feacal contamination, the coliforms or other
Enterobacteriaceae are subjected to further tests to establish whether any
of them are E.coli. Low numbers of coliforms are usually permitted in
sensitive foods at numbers ranging from 1 to not exceeding 100/g or ml
(Artés et al., 2007; Gitahi, 2012). As a means of assessing the adequacy of
sanitation, the use of coliforms is recommended. (Gitahi, 2012) The total
plate count is a general method commonly employed to judge the overall
hygiene or sanitary quality of foods. (WHO/FAO, 2012)
2.5.2 Yeast and mould contamination of minimally processed fruits Yeasts
and molds outgrow bacteria in most acid foods such as fresh fruits and
vegetables, and cause spoilage especially if these products have been
improperly stored or handled. Additionally, there is also potential hazard
from the production of mycotoxins by molds. Humans should not consume
foods that are visibly moldy and will therefore recognize spoilage when
large numbers of yeast or visible molds are present. The number of yeast
colonies per counting plate should be lower (10-100 colonies/plate), while
that for molds should be less than 50 colonies/plate (Artés et al., 2007)

CHAPTER THREE:

MATERIALS AND METHODS

3.0 Introduction This section gives a short description of the research
design, target population and sampling strategy used in the research. It is
followed by an outline of instruments used, their validity and reliability,
data collection procedure and analysis. 3.1 Research design The study was
cross sectional and analytical in design to investigate hygiene and safety of
minimally processed fruits and laboratory analysis of the fruit samples to
assess their microbial load. 3.2 Study variables The dependent variable is
hygiene and microbial contamination of minimally processed fruits, while
the independent variables were the hygienic conditions of fruit
environment and hygiene of fruit preparation surfaces; hygiene knowledge
and practices; and socio demographic and economic characteristics of the
vendors in the clusters.
3.4 Study population The target population was all fruit vendors of
minimally processed fruits. The study population were the fruit vendors
identified who consented to be included in the study. The number found
was assumed to be adequate to represent Nairobi central ward.

3.5 Sampling Techniques Simple random sampling was used in the

selection of study participants while proportionate sampling and random
sampling was used for fruit samples. Out of the 22 323 street – fruit
vendors in Nairobi Central Ward, 223 consented to be interviewed. In all
the clusters, every third vendor was picked for observation because of
homogeneity among the clusters, and proportionate sampling was also
conducted to determine the number of fruit samples of specific fruits to be
picked from each cluster for the laboratory analyses. This is illustrated in
table 3.1

Table 3. 1: Response rate of vendors and selection of fruit Samples Cluster

Total Vendors No. Consented Response Rate (%) Observation Checklist No.
of Fruit Samples City market 65 49 100 16 10 Muthurwa 43 28 100 9 7 OTC
Bus stop 56 31 100 11 9 Accra road 34 27 100 9 5 Uhuru park 18 10 100 5 3
Nyamakima 53 39 100 13 9 Mfangano St 54 39 100 13 9 Total 323 223 100
76 52
3.6
Data collection tools 3.6.1 Questionnaire The Questionnaire (prepared
using codex food hygiene and safety principles) was first pre-tested using
simple random sampling in homogenous non-participating areas of Nairobi
such as Ngara market and Kenyatta National Hospital. The Pre-tested
questionnaires were then used to collect information on respondents’ socio
demographic characteristics; food hygiene knowledge, and practices among
the fruit vendors. In order to assess food hygiene knowledge levels, a total
of 8 questions were prepared using the CODEX food hygiene and safety
principles and score of 1 given for each correct response and 0 for each
wrong response. The highest score possible was 16 while the minimum was
0. Questions on knowledge included activities on supplies receipt (3 points),
knowledge on main way of dealing with already prepared leftovers (6
points), knowledge on main precaution to take in the entire fruit processing
(1 point), knowledge on medical certification (1 point), training (1 point)
knowledge on frequency of medical check-up (1 point) awareness of food
safety standards and regulations (1 point), and source of knowledge (2
points). The scores were then converted to 100 points. Based on the sum
scores level of knowledge was classified into poor level knowledge (Less
than 59% (0-8points)), fair level knowledge (60-80% (9-13points)) and good
level knowledge (80-100% (14- 16points)), using Bloom’s cut off point. Food
hygiene practices were also assessed using 19 standardized yes/no
questions that were prepared using the codex food hygiene and safety
principles with 1 point for each correct response and 0 for each wrong
response. The highest possible score was 19 points which were converted
to 100% Food hygiene practice scores were rated as either poor (=80% (15-
19points)) using the bloom cut off points. 3.6.2 Observation checklist An
observation checklist was also utilized to collect information on nonverbal
occurrences on the hygienic practices and environmental conditions,
including sanitary facilities, food handling practices and personal hygiene of
the fruit vendors and to check on the status of equipment and utensils used
for fruit preparation. The observation checklist was administered during
and after the interview without the knowledge of the vendors. A total of
ten hygiene condition parameters were assessed using the observation
checklist, and a score of 1 was assigned for either presence of ideal hygiene
condition or ‘yes’ while a score of 0 was assigned for ‘no’ or absence of
ideal hygiene condition. The total score was converted to 100%. A score of
< 59% (0- 5 points) was classified as poor environmental hygiene conditions
60-80% (6-8) fair while a score above 80% (>8points) was classified as good
environmental hygiene conditions. 3.6.3 Laboratory analysis Laboratory
tests were conducted on fruit samples which were first collected from the
seven clusters, aseptically in sterile cooler boxes and transferred to the
laboratory for analysis within 3 hours. The four different types of fruit
samples underwent microbial analysis for total yeast and mold count, total
count of bacteria, and total coliforms. Standard enumeration techniques
were used to determine the number of microorganisms in a sample and
colonies were grouped using their cultural and morphological features.
3.6.3.1 Preparation of media The media, PCA, VRBA and PDA were first
sterilized by autoclaving for 15 minutes at 1210 c, and VRBA underwent
boiling thereafter so that solidification would not take place. The prepared
media was then put in a water bath at 45-500 c in readiness for working.
3.6.3.2 Preparation of homogenate The most commonly sold minimally
processed fruits were collected in four categories (watermelon, pawpaw,
pineapple and fruit salad), and 25 grams of each pooled and homogenized
category of fruit sample per cluster was diluted in 225ml diluent consisting
of distilled water and 0.85% sodium chloride, and homogenized again for 1
minute in a vortex mixture. This preparation was done for each and all the
fruit samples. 3.6.3.3 Enumeration of total count of bacteria Starting from
10-1 homogenate, decimal serial dilutions of 10-2 to 10-6 were prepared
using sterile physiological salt solution. After the serial dilutions, duplicate
pouring plates were prepared by pipetting 1ml dilution into each empty
sterile petri dishes followed by approximately 20ml melted and till 450 c
cooled plate count agar (PCA). The samples were then incubated upside
down in an incubator at 35-370 c for 48 hours. All colonies on plates
containing 30-300 colonies were counted using a colony counter and
expressed as number of viable microorganisms per gram of original food
sample. Average counts obtained from the selected dilution were
multiplied with the dilution factor to obtain the number of colony forming
units per gram of fruit. (Cfu/g)
3.6.3.4 Enumeration of total coliforms count Using separate sterile
pipettes, decimal dilutions of 10-1 to 10-6 from the fruit samples depending
on their nature were prepared. 1ml of each dilution was pipetted into
sterile duplicate petri dishes followed by approximately 20ml VRBA agar.
After solidification, the petri dishes were incubated upside down at 35-370
c for 24 hours and observed for characteristic violet red colonies
surrounded by a dense violet precipitation of bile salts. Colonies 30-300
were counted, and average counts obtained from the selected dilution
were multiplied with the dilution factor to obtain the number of colony
forming units per gram of fruit. 3.6.3.5 Enumeration of total yeast and mold
count Decimal dilutions of the fruit sample were also prepared and 1ml of
each dilution pipetted into duplicate petri dishes. Pour plates with 15-20mls
potato dextrose agar were used and tartaric acid was also used to lower pH
to 3.5 for cultivation of molds and yeasts. The petri dishes were incubated
at 300 c for 3-5 days and observed for overgrowth of mold colonies after 3
days incubation. The number of yeast colonies per counting plate should be
lower (10-100 colonies /plate) since they are usually of a larger size, while
molds should not contain more than 50 colonies per plate, depending on
the nature of the sample. Average counts obtained from the selected
dilution were multiplied with the dilution factor to obtain the number of
colony forming units per gram of fruit. 3.7 Validity and reliability of
instruments Validity is the extent to which an instrument can measure what
it claims to measure. To ensure validity therefore, the questionnaire was
pre-tested using simple random
sampling in non-participating fruit street vendors in Nairobi’s Ngara and
Kenyatta markets to ensure clarity of interpretation, accuracy and correct
any errors which might appear when constructing the instrument 3.8
Logistical and ethical considerations The research permit was obtained
from the National Commission for Science, Technology and Innovation.
(NACOSTI), and the Research Ethics review committee from Kenyatta
University. Fruit vendors were asked to participate in the study voluntarily
by seeking verbal consent 3.9 Data analysis Data on hygiene and microbial
status of minimally processed fruits was summarized using descriptive
statistics such as frequencies and percentages and presented in graphs and
tabular form. Chi-square analyses were used to examine possible
associations between vendor demographics and hygiene status, Kruskal
Wallis test was used to assess the difference in hygiene knowledge, hygiene
conditions and hygiene practices between the clusters, while correlation
analyses (spearman’s rho) was used to examine the relationship between
microbial contamination and Hygiene status. Food hygiene knowledge,
practices, and environmental conditions were prepared using CODEX
principles of food hygiene, and categorized as either poor, fair or good (for
general hygiene status, that is, practice + environmental conditions) and
low, moderate or high (for food knowledge) using bloom cut off points.
Statistical significance was set at p < 0.05. Statistical analysis was done
using Statistical Package for Social Sciences (SPSS) version 21, and analysis
of the lab samples was conducted using GenStat 13th edition and excel
spreadsheet.

CHAPTER FOUR:
RESULTS
4.0 Introduction T
his chapter presents the results of the study in narratives, Tables and
Figures. The results are presented in order of the specific objectives and
relationships among the variables. 4.1 Socio demographic characteristics of
the vendors Table 4.1 shows the socio-demographic characteristics of fruit
vendors with results indicating that the majority of the fruit vendors were
males (54.3%). The age group that was most (43.0%) predominant among
the fruit vendors ranged from 21 to 30 years with a mean age of 25 years.
Majority of the participants had secondary school education (51.1%), and
only 2 (0.8%) did not have formal education. Majority of the fruit vendors
were married (57.0%); the household size for majority of the respondents
(65.0%) was between 2-5 members and 58.3% had been in the fruit vending
business for more than two years 4.2 Food hygiene knowledge and practice
among vendors 4.2.1 Food hygiene knowledge of vendors Table 4.2
illustrates food hygiene knowledge variables of fruit vendors. Majority
(76.6%) of the respondents had knowledge on sorting, washing and
preparing their fruits when they received them while (33.6%) made juice
out of already prepared leftovers. The main precaution (86.1%) taken by
the respondents during the entire fruit preparation was to maintain general
standards of hygiene (standards that generally minimize microbial
contamination such as washing fruits and keeping work preparation
surfaces clean). Only 16.6% of the respondents had been trained on food
hygiene and only 27.4% mentioned the knowledge on medical certificates.
Most (40.4%) thought that they should go for medical check-up after every
6 months and majority (58.6%) were aware of food safety standards and
regulations. Majority (82.5%) of the respondents acquired food hygiene
knowledge via observation.
4.2.2. Food hygiene practice of vendors Table 4.4 shows the food hygiene
practices of fruit vendors. Results indicate that 90% of the vendors had
dustbins present in their stalls but only 4% of those vendors covered them
as a form of practice, and 38% of those dustbins were overfilled at the time
of visit. Waste water and refuse were also not disposed of properly (waste
water and dirt near the stalls) by about 40% of the stalls. Work surfaces
were generally clean (wiped, no visible dirt) in 67% of the stalls visited and
82% of the vendors washed their fruits before minimal processing with 85%
of them using cold water for washing. It was observed that of the fruit
vendors, 52.6% did not wash their hands before or after fruit preparation;
53.9% were not using aprons or uniforms, and 73.7% wore jewellery.
Approximately 40% handled money while serving fruits while 81.6% were
not handling fruits with bare hands and had short and clean nails. Up to
97% of the utensils utilized were in good working condition and about 44%
of the vendors had drying racks for the utensils after washing. The basin
used for washing utensils was also used for fruit preparation in 29% of the
stalls, and only 13% of the preparation surfaces were free from cracks and
crevices. However, 90% of the prepared fruits were handled properly,
stored and covered.
4.3 Hygiene conditions of the vending environment 4.3.1 General profile of
street fruit vending place Table 4.6 summarizes the general profile of the
street fruit vending place. The study established that the main means of
vending was stalls, (52.6%); carts recorded 38.2% while 9.2% of the vendors
utilized a wheelbarrow as their means of vending. In regard to the general
status of the vending place, majority (78.9%) recorded fair condition, 14.5%
were in poor condition and 6.6% of the vending place were in good
condition. This means that one out of seven fruit vending place in Nairobi
central ward were in poor condition. Most (55.3%) of the vending places
were made of iron sheets, while only 3.9% were made of sacs, and while
most (94.7%) of the fruit vending places had building structures that were
washable and working surfaces that were cleanable, the environmental
surrounding was not very clean as 68% of the stalls had garbage and waste
from city council near them.
4.3.2 Hygiene of the vending environment Table 4.7 shows the hygiene
conditions of the vending environment where, it was observed that most
(75%) of the street fruit vending places had no houseflies and other pests
present in stalls and 89% of the street fruit places had adequate water
supply for washing fruits, also noting that water was available in 93% of the
stalls. Availability of drainage system was only observed in 30% of the
vending places visited.
4.3.3 Hygiene status of fruit vendors Figure 4.4 shows the difference in
Hygiene status of fruit vendors among the clusters. The general hygiene
status of vendors was determined by combining the hygiene condition
variables and hygiene practice scores. From the graph, Nyamakima market
had the least hygiene status score (median = 41.25%) while Uhuru Park had
the highest hygiene status score (median = 60.70%). There was significant
difference in hygiene status scores between the clusters (Kruskal Wallis: χ 2
= 31.05, df = 6, p < .001)
4.4 Microbial status of minimally processed fruits. 4.4.1 Total count of
bacteria Table 4.9 shows the mean differences in clusters, of samples
tested for bacteria. Watermelon samples yielded the highest bacterial load
levels (mean log10 6.88cfu/g) followed with fruit salad samples from
Nyamakima cluster having the highest mean of log10 5.32 cfu/g, and City
market and CBD log10 5.19 cfu/g. Other clusters that had higher bacterial
loads in fruit salad samples included Uhuru Park, Muthurwa, and
Mfangano. The bacterial load in all clusters were the same for all fruit
samples except for watermelon samples where there was a difference in
the clusters. Watermelon samples in Muthurwa cluster had highest
bacterial load levels of log10 6.8 cfu/g, followed by City market and
Mfangano. Pineapple and Pawpaw samples were at satisfactory levels
(below 104 ) except for pawpaw samples found in Muthurwa market (log10
4.64 cfu/g)

Discussion
Socio demographic characteristics of the vendors The study revealed that
the number of male vendors was higher (54.3%) than that of their female
counterparts. This is in agreement with a study conducted by (Muinde &
Kuria 2005) in industrial area Kenya, who discovered that most of the food
vendors were males as compared to females. The explanation to this
finding could be due to the fact the present study dealt with specific food
(fruits) which do not require a lot of preparation and not the general foods
including cooked meals mostly served by women. The results were
however found to differ with the findings by (Lues et al, 2006) who found,
street food vending to be a common income generating venture
particularly for women in developing countries. It also contradicts the
findings of (Isaac et al, 2013) who found that all food vendors in
educational institutions in Ghana were women. The high demand for the
minimally processed fruits has in turn attracted many new entrants into the
business, most of which have been men (Haile Selassie et al., 2012). Various
studies argue that rapidly growing and changing demands of food alongside
the need to diversify or have more sources of income in the face of
declining incomes has contributed to the growth of street food business
increasing the number of men (Madueke et al, 2014). It was further
established that most (42%) of the street food vendors were of middle age
bracket. This agrees with the finding of (Musa and Akande 2003); (Isaac et
al, 2013) who found a low level of involvement of under – aged food
vendors in Nigeria and Ghana respectively. Study also conducted by
(Franklyn et al., 2015) also established that street food vendors are majorly
aged between 21-30 years. Approximately 51% of the vendors had attained
secondary level, while an insignificant 0.9% had no formal education
qualification, indicating that almost all the fruit vendors in Nairobi central
ward were literate. This is also in agreement with studies conducted in
Tobago, West Indies by (Franklyn et al., 2015) who also found a majority of
vendors having undergone secondary education. The education status may
have been a means of exposure to basic proper hygienic practices.
Additionally, this result shows that street food vending has attracted a
substantial amount of college graduates, signifying the high levels of
unemployment in the country. These results however disagree with studies
conducted in Accra Ghana, which established that 94% of the vendors who
were women had minimal or no education at all (Monica, 2011). Majority
(57%) of the street fruit vendors in Nairobi central ward were married and
most of them also had a small household size. Research indicates that
street food vending business is a key source of income to the vendors, since
most have spouses and children that they support from the proceeds of the
business (Franklyn et al, 2015). Nearly 58% of the vendors had over two
years’ experience in fruit vending business, while 7.2% had worked as fruit
vendors in a span of less than six months, signifying that most of the fruit
vendors in Nairobi Central Ward had been in the business for a while
(probably because of customer-base development) since less than 10%
reported an experience of less than six months. This corresponds well with
the findings of (Abdalla et al., 2008; Franklyn et al., 2015), who established
that majority of vendors had more than two years’ experience, and also
that the food vending business in developing countries in rapidly expanding
and serves as a form of employment for urban residents. Marital status and
years of experience in business was found to be statistically associated with
hygiene status which meant that the longer a person was in the trade the
higher the chances of practicing proper hygiene standards, and most of
those who vend have families, though the significance was very little. Level
of education was not statistically associated with hygiene status probably
because most of the vendors had attained secondary education which may
have been a means of exposure to basic hygienic knowledge thus
underscoring the importance of formal education prior to food vending.
This does not agree with the results of (Isaac et al., 2013) who established
that formal education had a significant relationship with hygiene status of
food vendors. 5.1.2 Food hygiene knowledge of street fruit vendors
Approximately 86% of the vendors acknowledged that they were observing
general hygiene standards, nearly 84% admitted that they had not received
any training on hygiene and food safety, and 73% of the vendors stated
that they did not have a valid medical certificate. Medical examination of
food handlers, as per (FAO/WHO, 2012) is necessary if clinically or
epidemiologically indicated. This finding is also in agreement with a study
conducted by (Gitahi 2012) on street food vendors who also 50 found out
that majority of respondents did not have medical certificates and had not
undergone any food hygiene training. It is also in agreement with a study
conducted by (Franklyn et al., 2015) who concluded that street food
vendors urgently needed training and certification in food safety in order to
avoid contamination when preparing and handling foods. It was further
established that almost two thirds of the respondents signified they did not
know the frequency in which a food vendor should go for a medical
examination and about 59% asserted they were aware of some food safety
standards and regulations. This is in agreement with studies conducted in
West Indies by (Franklyn et al., 2015) who asserted that food vendors were
aware of basic food safety requirements even though it did not translate to
food safety practices. The study revealed that the relationship between
food hygiene knowledge of fruit vendors and hygiene status was not
statistically significant. This could be due to the fact that most (82.5%) of
the fruit vendors acquired their source of knowledge mainly through
observation which in turn could have translated to either poor or proper
hygiene status, and probably because those who were inexperienced
worked alongside the experienced therefore they observed what the others
did hence, a street fruit vendor acquires the essential food hygiene
knowledge in the course of the vending trade. Food hygiene knowledge
were also not significantly associated with food hygiene practice and this
could also be attributed to the same reason of vendors mainly observing
their counterparts and with time knowing what to do or how to go about
the business in a hygienic manner. For example, results show that vendors
in OTC had the least food hygiene knowledge score but had high food
hygiene practice scores. This is in agreement with a report by (Gizaw et al,
2014) who observed that most food handlers had superficial knowledge. It
is also in agreement with studies done by (Margaret et al., 2013) who
established that mean scores for food hygiene knowledge was better
compared to the mean scores for food hygiene practice, meaning that
knowledge in food hygiene did not necessarily translate to good food
handling practices. There was significant differences on food knowledge in
the clusters, and respondents who sold in the CBD and City market
generally had better food hygiene knowledge than their counterparts in
other areas. This could be perhaps speculated as the CBD being a central
area. Food hygiene practices of street fruit vendors It was established that
majority (95%) of the fruit vendors did not cover their dustbins while
working, most (74%) wore jewellery while serving, nearly 90% of the
preparation surfaces observed had cracks and crevices that could create a
home for pests; and majority (54%) were not using aprons or uniforms. This
is an indication of total disregard for food hygiene. This corresponds well
with the findings of (Kariuki, 2012) who asserted that poor hygiene
practices such as lack of protective attire while working, coupled with low
standards of environmental and personal hygiene, improper handling of
food, improper storage occur with street foods raising health concerns such
as foodborne illnesses. It also agrees well with the findings of (Kisembi,
2013) who observed that street foods may undergo unhygienic or improper
food preparation and/or handling practices. The studies are also in
agreement with (Monica, 2011) who reported that 68% of street food
handlers had not undergone any medical examination and 86% had not
been trained on food safety However, approximately 82% of the vendors
were not handling fruits with bare hands, and about 60% of the vendors did
not handle money while serving fruits. This contradicts various studies
(Muinde & Kuria 2005); (Monica, 2011); (Kisembi 2013); (Isaac et al, 2013);
(Franklyn et al., 2015) which found out that street food vendors generally
handle money while handling food without washing their hands. It was
observed that the fruit vending stalls majorly had more than 2 fruit
vendors, each with their own unique jobs. Nearly 82% of the fruit vendors
had short nails and clean hands, a finding that agrees with (Franklyn et al,
2015) who also observed appropriate nails among the street food vendors.
Most (67%) of the preparation surfaces were relatively clean via
observation. Reports by various studies have indicated that working
surfaces should be easy to clean as microorganisms can grow on surfaces
and food particles. Cracks and crevices on poorly maintained working
surfaces could also be a source of contamination and should therefore be
well maintained. (Monica, 2011) Reports from literature also show that
premises, equipment and work surfaces should be kept clean, regularly
maintained and in good repair. Food preparation surfaces should be free
from cracks and crevices as this can be a breeding ground for pests and a
source of contamination (WHO/FAO, 2012) There were significant
differences in hygiene practice scores in the clusters, and it was noted that
half (50%) of the respondents had fair hygienic practices, with Muthurwa
market scoring the least in proper hygienic practices. This could probably
be because poor personal hygiene of vendors was observed. A high food
hygiene practice score was associated with a high food hygiene knowledge
score, although studies have determined that knowledge does not
necessarily translate to good hygienic practices (Mwangi, 2002) as was the
case of City market and CBD. The study however did not establish any
significant differences between the hygienic practices of food handlers and
food knowledge. 5.1.4 Hygiene conditions of the fruit preparation and
vending environment The study revealed that more than half of the street
fruit vendors in Nairobi central wards utilized stalls for their fruit vending
business, which were reasonably well built and washable. However, there is
concern as the 5% of the vending places made of sacks can present serious
food safety concern since dirt can be easily trapped by the sacks. Even
though water for washing fruits was adequate (90%) and available (93%)
and there were no houseflies in majority (75%) of the stalls, the
environmental surrounding was wanting as 68% of the vendors vended
near garbage and waste near the stalls. This corresponds well with the
findings of (Muinde & Kuria 2005); (Monica, 2011) who argued that
unlimited and unregulated growth of street foods has been a severe strain
on city resources such as water, sewage systems, and interference with city
plans through congestion and littering. Study conducted by (Monica, 2011)
showed that 72% of informal outlets had garbage heaps near their vending
places. This raises concern with respect to their potential for serious food
poisoning outbreaks and exposure of the sliced fruits to flies, dust and
other disease causing agents. It is recommended that food should be
adequately protected from airborne contaminants and pests in such a way
as not to pose a threat to food safety (WHO/FAO, 2012). The study
established a statistically significant relationship between hygiene
conditions of the vending environment and market cluster. Noticeably,
vendors in Accra road, Muthurwa market, Mfangano Street and
Nyamakima had the worst hygiene conditions and when the general
Hygiene status was assessed, they were also found to have the least
hygiene status score, with the exception of Mfangano Street. This could be
due to an observation that was made on the areas’ poor personal and
unsanitary environmental conditions such as proximity to sewers and
garbage dumps and pollution by passing vehicles as the areas also serve as
bus stops for vehicles and the markets are approximately only 2metres
from the main roads. Although it was also observed that vendors really try
to keep their work areas clean. Vendors selling minimally processed fruits
like all food handlers, have a primary role to play in the food business and
that is to guarantee that fruits served are hygienic and safe for
consumption. Study by (Haile Selassie, 2011) mentions that conscious or
unconscious unintended contamination of fruits places the consumer at risk
of suffering from foodborne illnesses. 5.1.5 Microbial status of minimally
processed fruits From the findings, it was established that the level of
bacteria was microbiologically high, with Fruit salad samples registering the
highest mean of log10 5.32 cfu/g. Minimally processed fruits should have
satisfactory levels of log10 4.0 cfu/g. Fruit salad samples had high bacterial
load levels in Nyamakima, while watermelon, pawpaw and pineapple
samples were highly contaminated in both Nyamakima and Muthurwa.
However, there was no significant difference in the levels of contamination
for all the fruit samples except for watermelon where significant
differences were established. The WHO has set minimum standards for the
recovery of microorganisms from foods of various origin. According to the
Public health Services guidelines in the United Kingdom, < 105 is
acceptable, and >105 unsatisfactory. Some of the samples were found to be
in the satisfactory grade, for instance all fruit samples in OTC tested for
bacterial load were in the satisfactory grade. Several studies (Gitahi, 2012)
on street vended foods have revealed high bacterial counts and high
incidence of foodborne pathogens in foods. In regard to total count of
coliforms, it was established that all the fruit samples were contaminated
since none of the samples registered 0.00 cfu/g as the lower range value
expected for minimally processed fruits. Fruit salad and pawpaw samples
had higher coliform loads in Acrra road (0.83 log10 and 0.87 log10 cfu/g
respectively) and low coliform load in OTC in most of the samples.
Watermelon samples were highly contaminated in Mfangano (0.82 log10
cfu/g) while Pineapple samples showed no difference in contamination in
the clusters. The results are in agreement with a study carried out in a
Bangkok project on street foods, where coliform bacteria were found in
more than 50% of the food samples and also in Industrial area, Kenya
where readyto-eat foods were highly contaminated with coliform bacteria,
with levels as high as 4.48 log10 cfu/g (Gitahi, 2012) Total count of Mold
and Yeast was also examined and pineapple samples in Muthurwa market
(5.76 log10 cfu/g) were found to be more contaminated than the rest of
the samples. There was no significant association between microbial
contamination and hygiene status score This corresponds well with the
findings of (Francis et al., 1999) who asserted that unhygienic practices of
food vendors and unclean vending environment presented microorganisms
with the potential to grow and multiply and in turn increasing chances of
foodborne outbreaks associated with consumption of ready to eat foods.
The findings are also in agreement with (Abadias et al., 2008) who argued
that pathogens may invade the interior surfaces of sliced fruit during
washing, peelingtrimming, handling and packaging if proper hygiene
measures are not consistently observed.

Conclusions
The main socio demographic characteristic found to influence hygiene
status was time period of experience in the business. This means that the
more a person stayed in the business, the higher the likelihood of their
improvement on hygiene status mainly because of exposure and
observation. The study showed that the food hygiene knowledge of the
vendors was low, but those who had knowledge had good hygiene
practices. Hygiene condition of the vending environment was also found to
be of poor standards and although fruit vendors tried to maintain proper
standards of hygiene, some environmental factors such as poor structures,
poor waste disposal systems, pollution by vehicles passing by and garbage
damps and litter near them could not be controlled. Minimally processed
fruits were not microbiologically safe either as levels of up to 105 cfu/g
were seen in the fruit samples. Various standards on food safety require
that fruits be free from any contamination since they are minimally
processed. Coliform counts in the fruits suggest contamination of the fruit
samples by fecal material possibly from poor personal hygiene by vendors,
 water used for washing, the poor vending environment, or a combination
of all these factors. Fruit salad samples were highly contaminated probably
because of over handling, and pineapple and pawpaw samples were least
contaminated. The null hypothesis was therefore accepted.

Recommendations
Vendor hygiene knowledge and practice can be increased by periodic hygiene
training as an intervention. It should be promoted possibly through localized
behavior change communication using IEC materials that can be understood, and
education of the vendors about quality and hygienic vending of fruits by the
public health ministry or other relevant government bodies. The government
should formulate a policy on ready-to-eat food vending as part of street food
policy in urban areas and routine inspections should be enhanced. The
government should formulate a policy on hand washing for street fruit vendors
mainly because they rarely wash their hands.

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