Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good Manufacturing Practices (GMPs), and microbial contamination are major food safety challenges in orange-fleshed sweetpotato (OFSP) purée processing in Kenya. The extent of food safety training in enhancing food safety in rural-based SMEs and food processing environments has not been fully investigated. This study aimed at evaluating the impact of food safety training on food safety knowledge and hygiene practices of food handlers and in control of microbial contamination in OFSP purée processing in Kenya. Pre- and post-food safety training assessments were conducted to determine food handler's (N = 14) knowledge and practices on food safety. Food, water, and swab samples (n = 62) from the processing environment were collected before and two months after the training and analyzed for food hygiene indicator microorganisms. The findings indicate a significant (p < 0.05) improvement in overall food safety knowledge and practices of food handlers after the training. Poor knowledge scores were exhibited on aspects of cross-contamination, cleaning, and sanitation but these significantly (p < 0.05) improved after the training. Similarly, microbial counts on food equipment surfaces, installations, personnel hands, and in the final product (OFSP purée) significantly (p < 0.05) declined to acceptable levels after the food safety training. Total counts, yeasts and molds, S. aureus, Enterobacteriaceae, and total coliforms counts in the packaged OFSP purée were 2.6, 1.8, 1.5, 1.9, and 1.2 LOG CFU/g respectively hence suitable for its current application as an ingredient in baked products. The findings from this study indicate food safety training as an appropriate tool for improving food handler's knowledge and hygiene practices as well as enhancing microbial safety and quality of processed foods in SMEs if necessary food safety support resources are provided.

中文翻译：

---

食品安全培训对食品从业者行为改变的影响：以肯尼亚橙肉甘薯泥加工为例

甘薯泥加工对肯尼亚来说是新事物，在撒哈拉以南非洲 (SSA) 的非正式、中小型食品企业 (SME) 中，这是一项快速增长的增值活动。食品处理人员对食品安全和不良卫生习惯的了解不足、对良好生产规范 (GMP) 的遵守程度低以及微生物污染是肯尼亚橙肉甘薯 (OFSP) 泥加工的主要食品安全挑战。食品安全培训在加强农村中小企业和食品加工环境的食品安全方面的程度尚未得到充分调查。本研究旨在评估食品安全培训对食品处理人员的食品安全知识和卫生实践的影响，以及对肯尼亚 OFSP 果泥加工过程中微生物污染控制的影响。进行了食品安全培训前后的评估，以确定食品处理人员（N = 14）的食品安全知识和实践。在培训前和培训后两个月收集来自加工环境的食品、水和拭子样本（n = 62），并分析食品卫生指标微生物。调查结果表明，培训后食品处理人员的整体食品安全知识和实践有显着改善（p < 0.05）。交叉污染、清洁和卫生方面的知识得分较差，但在培训后这些得分显着提高 (p < 0.05)。同样，在食品安全培训后，食品设备表面、装置、人员手和最终产品（OFSP 泥）中的微生物数量显着（p < 0.05）下降到可接受的水平。包装的 OFSP 泥中的总计数、酵母菌和霉菌、金黄色葡萄球菌、肠杆菌科和总大肠菌计数分别为 2.6、1.8、1.5、1.9 和 1.2 LOG CFU/g，因此适用于目前作为烘焙产品成分的应用. 本研究的结果表明，如果提供必要的食品安全支持资源，食品安全培训是提高食品处理人员的知识和卫生习惯以及提高中小企业加工食品的微生物安全和质量的适当工具。