Evaluation of food safety knowledge among food service workers and microbial contamination of food contact surfaces in University Restaurants in Morogoro Tanzania

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dc.contributor.authorIssa-Zacharia Abdulsudi
dc.contributor.authorLubanji Rahel Yohana
dc.contributor.authorMatondo Joachim Dotto
dc.date.accessioned2025-09-24T13:07:23Z
dc.date.available2025-09-24T13:07:23Z
dc.date.issued2025-02-24
dc.descriptionJournal Article
dc.description.abstractFoodborne illnesses, a significant global health concern, are primarily attributable to microbial contamination. Inadequate food handling, substandard safety measures, and a lack of awareness exacerbate this issue. This study aimed to evaluate the food safety knowledge of food service workers and the microbial status of food contact surfaces in university restaurants in Morogoro Municipality, Tanzania. A cross-sectional study was conducted, employing a structured questionnaire and observational checklist. A total of 40 food service workers from four University restaurants participated. Standard methodologies for microbial analysis were employed to determine the Total Viable Count and Total Coliform Count, which indicated the degree of microbiological contamination on food-contact surfaces. SPSS version 27 was used to compute the frequency and percentages. Results demonstrate that the majority of respondents exhibited exemplary hygienic practices, with 50% regularly washing hands during meal preparations and 92.5% recognizing the importance of a clean workspace. All participants (100%) utilized protective gloves and were more cognizant of the hazards of handling food without them. In terms of food safety awareness, Mzumbe University led with a mean score of 92.80±7.495, reflecting strong food safety knowledge, while Jordan University had the lowest mean of 68.40±5.15, indicating notable gaps in training and practices. Surprisingly, Mzumbe University restaurants exhibited the highest level of microbiological contamination, with spoons and plates demonstrating Total Viable Count values of 4.75 and 4.61 log10CFU/ml, respectively, despite a superior score in food safety knowledge that was obtained. Total coliform contamination on food surfaces was detected in various campus restaurants, with levels ranging from 2.81 to 3.79 log10CFU/ml, highlighting the necessity for enhanced sanitation measures. To enhance food safety in university restaurants, comprehensive training for food service staff on hygiene and food safety is essential. Implementing routine microbial monitoring, strict cleaning protocols, and regular safety audits can significantly reduce foodborne illness risks and ensure a safe dining environment for patrons.
dc.identifier.citationhttps://doi.org/10.11648/j.ijnfs.20251401.17
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/7058
dc.language.isoen
dc.publisherScience Publishing Group
dc.subjectFood Safety
dc.subjectMicrobial Contamination
dc.subjectUniversity Restaurants
dc.subjectFood Service Workers
dc.subjectFoodborne Illnesses
dc.titleEvaluation of food safety knowledge among food service workers and microbial contamination of food contact surfaces in University Restaurants in Morogoro Tanzania
dc.typeArticle

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