Assessment of Food Safety Knowledge, Hygienic Practices and Microbiological Quality of Halwa Produced in Urban West Region, Zanzibar

Contamination of food by microorganisms poses both economic and health threats. Knowledge of food safety and hygienic practices is a crucial in the prevention of microbial contamination of food. This study aimed to determine the microbiological quality of halwa and assess the level of food safety knowledge and hygienic practices of halwa processors. For microbiological quality, 13 samples were used to analyse the total bacteria count, Staphylococcus aureus, yeasts and moulds. Total bacteria counts were analysed using ISO 4833-1:2013, Staphylococcus aureus were analysed using ISO 6888-1:2003, and yeasts and moulds were analysed using ISO 21527-2:2017. Semi-structured questionnaires were administered to 13 halwa processors to assess their level of food safety knowledge and hygienic practices. The total bacteria count in halwa, detected in 11 samples, ranged from 2.0x102 CFU/g to 4.9x102 CFU/g, while the moulds were detected in 11 samples in a range from 1.4x102 CFU/g to 5.5x102 CFU/g; the yeasts were detected in three samples in a range from 1.4x102 CFU/g to 2.6x102 CFU/g; and Staphylococcus aureus were detected in 8 samples in a range from 1.4x102 CFU/g to 2.1x102 CFU/g. Twelve out of 13 analysed samples were in accordance with Zanzibar standards for halwa (ZNS 574:2023) for yeasts, while only seven samples were found to comply with ZNS 574:2023 for moulds requirements. Five samples were in accordance with ZNS 574:2023 for S. aureus. All samples were in accordance with ZNS 574:2023 for total bacteria count. The halwa processors had poor food safety knowledge and lacked formal training in food safety management aspects. Poor personal hygiene and hygienic practices, such as wearing protective gear, covering hair, and hand washing after toilet and nose blowing, were observed.