Environmental Conditions Around Food Vending Sites in Imo State, Nigeria: A Cross-Sectional Study

Abstract

Environmental characteristics around informal food vending facilities can lead to many paths of food contamination and may affect the safety of ready-to-eat foods. Poor waste disposal, inadequate drainage, closeness to toilets and garbage dumps, pest infestation and limited access to safe water can raise the chances of microbiological and chemical contamination. This study evaluated the environmental conditions around food selling sites in selected areas of Imo State, Nigeria. A descriptive cross-sectional study was carried out among 705 food merchants. Data were acquired by structured interviewer presented questionnaire and observational checklist. Environmental conditions studied included the proximity of vending locations to garbage dumps and toilets, open drains and stagnant water, solid-waste disposal procedures, the prevalence of flies and rats and sources of water utilised by vendors. Data were descriptively examined and expressed as frequencies and percentages. Many of the examined vending venues noted flaws in the environment. Almost three quarters (74.9%) of the vending sites were located within 30 m of a trash disposal with 27.9% being located within 10 m of the waste dump. About 64.7% locations were found with open drain and about 40.3% sites with stagnant water. Approximately one-fifth (20.3%) of vending sites were placed within 10 m of a toilet. Open dumping was reported at 40.0% of the sites, while rubbish was collected by a designated waste-management organization at just 27.8%. Flies, rats, or both were detected at 81.4% of vending sites, with flies alone the most common vector-related concern (42.3%). Tap or borehole water was used by fifty-six-point three percent of vendors, and 43.7% used wells, stored or vendor provided water or surface water sources. The food vending sites in the research region were typified by great deficits in environmental sanitation, waste management, drainage, vector control and water supply. These factors may enhance the potential for contamination of food and food-contact products. Risk reduction efforts should focus on better drainage, reliable collection of solid waste, appropriate separation of vending sites from waste dumps and toilet facilities, increased pest-control methods and reliable access to safe water. Environmental health authorities should include these strategies in routine inspection, sanitation planning and food-vendor support programs.