Domestic food hygiene practices among households in Pulipakkam Village, Kanchipuram District: a cross- sectional study

Lakshmi N., Ramya M. R., J. Princy Felicia


Background: Food hygiene implies measures necessary to ensure safety of food from production to consumption. Food can become contaminated at any point during harvesting, processing, storage, distribution, transportation and preparation. Lack of proper food hygiene can lead to food borne diseases and death of the consumers. The purpose of food hygiene is to prepare and provide safe food and consequently contribute to a healthy and protective society.

Methods: A community based cross-sectional study was conducted from September 2019 to February 2020 among 81 household food-handlers in a rural area of Kanchipuram district. A pre-tested semi-structured questionnaire based on WHO (World Health Organization) Food Safety Manual was used to collect the data regarding kitchen and food hygiene practices.

Results: The study revealed that 74%of respondents handle drinking water unsatisfactorily. 89% of people don’t store cooked food in the refrigerator within 2 hours and nearly 54% of them don’t boil water before drinking. Only 48% of them separated raw food from cooked food.

Conclusions: The results of the study showed that food hygiene practices should be improved in the community to safe guard them against food-borne diseases.


Food safety, Food hygiene, Food handling

Full Text:



Kosek M, Bern C, Guerrant RL. The global burden of diarrhoeal disease, as estimated from studies published between 1992 and 2000. Bulletin of the World Health Organization. 2003;81:197-204.

World Health Organization. Five keys to safer food manual. Department of Food Safety, Zoonoses and Foodborne Diseases. 2006. World Health Organization Geneva.

Oranusi SU, Onyike E, Galadima M, Umoh VJ. Hazard analyses critical control points of foods prepared by families in Zaria Nigeria. Nigerian J Microbiol. 2004;18(1-2):346-62.

Mani G, William RF, Thirunaaukarasu D. Household food safety practices in a rural area of Kancheepuram District, Tamil Nadu: a cross-sectional study. J of Comprehensive Health. 2017;5(2):53-8.

WHO. Five keys to safer food manual. Geneva, Switzerland. 2006.

Altekruse SF, Street DA, Fein SB, Levy AS. Consumer knowledge of foodborne microbial hazards and food-handling practices. J Food Protection. 1996;59(3):287-94.

Yang S, Leff MG, McTague D, Horvath KA, Thompson J, Murayi T, et al. Multistate surveillance for food-handling, preparation, and consumption behaviors associated with foodborne diseases 1995 and 1996 BRFSS food-safety questions. Morbidity and mortality weekly report. CDC Surveillance Summaries. 1998;11:33-57.

Shiferaw B, Yang S, Cieslak P, Vugia D, Marcus R, Koehler J, et al. Prevalence of high-risk food consumption and food-handling practices among adults: a multistate survey, 1996 to 1997. J Food Protection. 2000;63(11):1538-43.

Lues JF, Tonder VI. The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group. Food Control. 2007;18(4):326-32.

Mutalib NA, Rashid MF, Mustafa S, Nordin S, Hamat RA, Osman M. Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food control. 2012;27(2):289-93.

Odeyemi AT, Faweya EB, Agunbiade OR, Ayeni SK. Bacteriological, mineral and radioactive contents of leachate samples from dumpsite of Ekiti State Government Destitute Centre in Ado-Ekiti. Archives Applied Sci Res. 2011;3(4):92-108.

Lewis DL, Gattie DK. Pathogen risks from applying sewage sludge to land. Despite complaints of related illnesses, little is known about the dangers of spreading biosolids on land. Environmental Sci Tech. 2002;36(13):286-93.