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Assessment of Gender Knowledge and Attitude of Food Handlers in Preventing Microbial Contamination of Indigenous Fermented Food in Akure Metropolis, Ondo State, Nigeria

Jeff-Agboola YA*, Adeyemo SA, Jeff-Agboola EO, de Saeger S, de Boevre M

Introduction: Fermented food plays a major role in many developing countries' cities and towns, both commercially and in terms of meeting the needs of those who produce it.

Methodology: A quantitative method and questionnaires were used for the collection of data from 120 households in Akure metropolis, Nigeria, using SPSS software.

Results: It was observed that female dominantly produced fermented food more than male. This confirms the public perception that the majority of males in Africa are not involved in food processing at house hold level.

Discussion: Finally, through formal or informal means, producers do not get enough information on food safety at schools, government bodies or home.

Conclusion: Outreach programmes should be encouraged in various communities where people are less likely to have proper knowledge food safety education. The study recommends that the government through the ministry of health and the Nigeria health service should undertake food safety education programmes.