Predictors of food hygiene practices among street food vendors in Bule Hora Town, West Guji Zone, Southern Ethiopia: implications for informal food safety regulation

Street food vendors contribute significantly to urban food security in Ethiopia. However, inadequate food hygiene practices and improper handling of food can result in contamination by harmful microorganisms, thereby increasing the risk of foodborne diseases and posing serious public health challenges. This study assessed predictors of food hygiene practices among street food vendors in the West Guji Zone, Bule Hora Town, Ethiopia. A community-based cross-sectional study was conducted in Bule Hora town. A simple random sampling technique was used to select the study participants. A total of 214 street food vendors were included in the study. Data were collected using a structured questionnaire adapted from the World Health Organization (WHO) five keys to food safety, then processed and analyzed with SPSS version 26. A p-value of < 0.05 was considered statistically significant. The findings revealed that only 37.9% (95% CI: 31.4%–44.4%) of street food vendors demonstrated good food hygiene practices. The availability of handwashing facilities (AOR = 6.47; 95% CI: 3.06–13.36), regular medical checkups (AOR = 3.42; 95% CI: 1.59–7.32), food safety training (AOR = 4.11; 95% CI: 1.38–5.15), as well as vendors’ knowledge (AOR = 2.81; 95% CI: 1.35–5.85), and attitudes (AOR = 3.81; 95% CI: 1.76–8.27) were significantly associated with food hygiene practices. Street food vendors who had received food hygiene training were 4.11 times more likely to practice good food hygiene compared with those who had not received training (AOR = 4.11; 95% CI: 1.38–5.15). Similarly, vendors who had handwashing facilities near their vending stalls were 6.47 times more likely to demonstrate good food hygiene practices than those without such facilities (AOR = 6.47; 95% CI: 3.06–13.36). In this study, more than half of street food vendors (62.1%) demonstrated poor food hygiene practices, increasing the risk of foodborne diseases. Limited potable water, inadequate sanitation, and unlicensed vending exacerbate this public health concern. Addressing these issues requires food safety training, enforcement of regulations, and improved sanitation infrastructure. Regulatory authorities supported vending areas by providing potable water, waste disposal systems, and training for vendors.