Susceptibility of Restaurant Foods Contamination in Obio/Akpor Local Government Area of Rivers State, Nigeria
- June 11, 2021
- Posted by: rsispostadmin
- Categories: Geography, IJRIAS
International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume VI, Issue V, May 2021|ISSN 2454-6194
Ogbumgbada, E.C.W. & Poronakie, N.B. PhD
Department of Geography and Environmental Studies, Ignatius Ajuru University of Education, Rumuolumeni PMB 5047 Port Harcourt, Rivers State, Nigeria.
ABSTRACT
This study aimed at assessing the susceptibility of restaurant foods to contamination in Obio/Akpor Local Government Area of Rivers with a view to unraveling various food pathogens and recommending sustainable strategies to curb the menace. A random survey research design was adopted and the opinion on quality and standard of foods from 400 adult respondents were sampled. Statistical application of simple percentages proved significantly that high level of restaurant food contamination as well as poor health standard was occasioned by poor handling by the operators of restaurants. It concluded that unhygienic practices such as the use of unsafe water; unhealthy food exposure and underage service personnel predispose restaurants food to contamination. Recommendations include: restaurant operators and their employees should be made to undergo at least minimum standard training on catering and be issued with authorized license; and education and training of restaurant operators on good hygiene practices.
Keywords: Restaurant foods, contamination, food hygiene, health implication, Obio/Akpor.
1.0 INTRODUCTION
The food and Agricultural Organization (FAO, 2008) of the United Nations specifies 2,500 calories as the requisite minimum daily consumption level. The average consumption in the developing countries is however less than 2000 calories, while the advanced economies have an average consumption of over 3,700 calories intake. In Nigeria, the data available shows a gradual decrease in daily calories consumption from 2000.5 to 1875.5 between1995 and 2016 (CBN, 2016), which is far below the United Nation’s specification.
According to Poronakie and Arokoyu (2014), low calories intake is associated with lack of dietary balance, reflecting an inadequate supply of the range and amount of food nutrients (Carbohydrates, proteins, fats, vitamins and minerals) needed for optimum physical and mental development, and maintenance of health. Besides, third world countries experienced food shortage and food insecurity problems in quantity and quality and are thus, vulnerable to not only adverse health risks but also pervasive poverty. Corroborating this submission is Adeyemo in Poronakie and Arokoyu (2015) who opined that in Nigeria, the chronically ill and physically handicapped are those hit by high rate of poverty and inequality, as ill-health and low human capital cannot earn enough to buy decent food, clothing, shelter and other welfare facilities.
