Knowledge and attitude of food vendors towards food hygiene and safety in Ilorin South Local Government, Nigeria

Every day, millions of people around the world eat food prepared by strangers. In many cities, this food comes from street vendors who cook and sell meals right where people walk or work. While this system provides affordable meals and jobs, it carries a hidden risk: the food can carry invisible germs that make people sick. These germs, which include bacteria and viruses, can cause illnesses ranging from mild stomach upset to severe, life-threatening conditions. The safety of the food depends entirely on the people handling it. If a cook does not wash their hands, keeps food at the wrong temperature, or works in a dirty environment, they can accidentally pass these dangerous microbes to their customers. Because these illnesses often happen quietly and without a clear outbreak, they are frequently overlooked, yet they remain a major public health challenge globally.

In the city of Ilorin, Nigeria, researchers set out to understand the people behind these street stalls. They wanted to know what food vendors actually know about keeping food safe, and more importantly, whether they believe it matters enough to change their daily habits. The team focused on Ilorin South, a local government area with over 1,500 food vendors. They selected a representative group of 340 vendors, ranging from young apprentices to older business owners, and asked them detailed questions about their work. The researchers also observed the vendors to see how they actually handled food, rather than just what they said they did. The goal was to separate what people know from what they actually do, a distinction that is often the difference between a safe meal and a dangerous one.

The study revealed a surprising gap between knowledge and behavior. When asked about food safety, the vast majority of vendors, about 86 percent, demonstrated a solid understanding of the rules. They knew that insects could carry disease, that washing hands before cooking was essential, and that germs were the cause of food poisoning. In fact, nearly all of them had heard of foodborne illnesses. This level of awareness was particularly high among those who had been working for less than ten years. However, knowing the rules did not mean the vendors were following them. When the researchers looked at the vendors' attitudes and habits, they found that about half of the group held poor attitudes toward food hygiene. This means that despite knowing the dangers, nearly 51 percent of the vendors did not seem to value the safety practices enough to make them a priority in their daily work.

The researchers also investigated whether a vendor's background influenced these results. They found that a person's education level or how long they had been working did not change how much they knew about food safety. A vendor with no formal schooling knew just as much as one with a university degree. However, education and experience did play a significant role in how vendors felt about safety. The study confirmed a statistical relationship between both education level and working experience with the attitude toward food hygiene and safety. This suggests that while basic information is widespread, the deeper commitment to safety is something that is linked to a vendor's level of education and time spent in the trade. The study also noted that the majority of vendors were women, and most were single, reflecting the local economic reality where food vending provides a vital daily income for many families.

The findings paint a clear picture for public health officials in the region. The problem is not a lack of information; the vendors already know the risks. The challenge lies in turning that knowledge into consistent action. Because half of the vendors still hold poor attitudes toward safety, the researchers recommend that health authorities move beyond simple education. They suggest that regular, mandatory training sessions be introduced to reinforce good habits, and that stricter monitoring be put in place to ensure rules are followed. The study concludes that to truly protect the community, efforts must focus on changing the mindset of vendors, especially those with lower levels of formal education, so that safe food handling becomes a standard part of their work rather than an optional extra.