EDIBLE OIL USE PRACTICES AMONG FOOD VENDORS IN OWERRI METROPOLIS, IMO STATE, NIGERIA

Abstract

The quality of edible oils used in street food preparation is of paramountimportance for both public health and culinary excellence. The repetitive use of edible oils inthe preparation of street foods, particularly fried items, raises significant public health concernsin places around the world. This study aims to investigate the factors that influence edible oilpractices among street fried food vendors in Owerri Metropolis Imo State, Nigeria, to addressa critical knowledge gap that hampers efforts to enhance food safety. A cross-sectional studydesign was employed, using quantitative surveys to gather data. The study sampled 200 streetfried food vendors using convenience and purposive sampling techniques. Data collectionfocused on, the socio-demographic characteristics of vendors, level of compliance with safetystandards and factors that limit the adoption of recommended safety practices, among others.Descriptive analysis (percentage and frequency) was used to analyse the data. Findingsrevealed low compliance with safety standards among street fried food vendors in OwerriMetropolis. Limited financial resources/ Cost of quality oil (economic factors) were theprimary drivers of unsafe practices. Vendors made use of cheap oil, with many reusing oilmultiple times due to financial constraints. The study recommends creating awareness of cost-effective oil management strategies, enhancing regulatory measures and educational initiativesto improve food safety among fried food street food vendors in the area. This approach iscrucial for safeguarding consumer health and promoting sustainable street food vendorpractices.