Authors : Khing Yvan Basadre; Kian Recto; Angelyn Encinares; Cherry Mae Jardinico; Cristine Mae Mañacap; Nolie, Jr. C. Guadalquiver

Volume/Issue : Volume 10 - 2025, Issue 6 - June

Google Scholar : https://tinyurl.com/rw2ykkbe

DOI : https://doi.org/10.38124/ijisrt/25jun602

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : Fish vending is a common practice in Panabo City Public Market, where fish vendors sell a variety of fresh and processed seafood products. However, the hygienic practices employed by these vendors are a concern, as poor sanitation and food handling can lead to the contamination of fish and pose health risks to consumers. The study aimed to determine the current status of compliance of fish vendor in terms of hygienic practices in Panabo Public Market. This study employed quantitative method and descriptive analysis. Simple random sampling technique was utilized in this study with the total of 128 fish vendors currently operating within the Panabo City Public Market. The data were analyzed using frequency. The findings revealed that while a majority of fish vendors maintained proper handling practices such as using separate containers to prevent cross-contamination and calibrating weighing scales, significant gaps were found in the use of potable water, cold storage maintenance, and personal hygiene. Specifically, all fish vendors failed to use potable water for washing inputs, none provided cold storage facilities with thermometers or maintained the required temperatures for fish products, and less than one-tenth wore clean aprons. These findings underscore the need for targeted interventions to improve water usage, cold storage, and personal hygiene practices among fish vendors to ensure food safety Fish Vendors should be educated on the importance of using potable water for washing fish and other inputs to prevent contamination, and local authorities should ensure access to potable water sources in the market. Local authorities should also provide training to vendors on the proper use and maintenance of cold storage facilities, enforce strict personal hygiene standards, and ensure accessible hand washing stations are available. Additionally, conducting regular training sessions on food safety practices and strengthening inspection and enforcement of food safety regulations by local health authorities are crucial for improving overall food safety standards in the market.

Keywords : Hygienic Practices, Fish Vendors, Sanitary Interventions, Panabo City Public Market. Quantitative Method.

References :

1. AA, S. N., MR, A. W., Ismail, F., & Wan Zainal Shukri, W. H. (2022). Food safety culture factors that influence attitude and  practices of food handlers at orphanages in Terengganu. Asian Journal of Medicine and Biomedicine, 6(2), 188–198.
2. Alttai, N. A., Al-Sanjary, R. A., & Sheet, O. H. (2023).  Isolation and   molecular identification of escherichia coli strain from fish available in farms and local markets in Nineveh Governorate, Iraq. Iraqi Journal of Veterinary Sciences, 37(2), 431–435.
3. Bedane, T. D., Agga, G. E., & Gutema, F. D. (2022). Hygienic  assessment  of fish handling practices along production and supply chain and its public health implications in central Oromia, Ethiopia. Scientific Reports, 12(1).
4. Biswas, Aloke & Dasgupta, Professor  Aparajita   &   Bhattacharyya,  Sayan & Banik, Amit & Roy, Soumit & Ghosh, Pritam & Raj, Atul. (2024). Microbial Contamination and Poor Hygienic Practices among Food Handlers in a Slum of Kolkata: A Matter of Concern. 5. 45-53.
5. Dasgupta, M. S., Routroy, S., & Widell, K. N. (2019). A Strategy  for  improved temperature control in the supply and processing stages of Surimi cold chain in India. The 25th IIR International Congress of refrigerationAt: Montreal.
6. Duchaussee, Tamara & Maharaj, Rohanie. (2024). Hygienic Practices of Snow Cone Vendors and Snow Cone Quality Evaluation in Central Trinidad. 46. 102-113. 10.47412/ZDSY6668.
7. Edirisinghe, S. K., Wickramasinghe, I., Wansapala, M. A.   J., &   Warahena, A. S. K. (2022). Adoption of hygienic practices in selected fish markets along the fish supply chain, in Sri Lanka. Food Research, 6(2), 374–382.
8. Gibson Miller, J., Hartman, T. K., Levita, L., Martinez, A. P., Mason, L., McBride, O., McKay, R., Murphy, J., Shevlin, M., Stocks, T. V. A., Bennett, K. M., & Bentall, R. P. (2020, May 16). Capability, opportunity, and motivation to enact hygienic practices in the early stages of the COVID‐19 outbreak in the United Kingdom. British Journal of Health Psychology, 25(4), 856–864.
9. Grema, H. A., Kwaga, J. K., Bello, M., & Umaru, O. H. (2020). Understanding fish production and marketing systems in north-western Nigeria and identification of potential food safety risks using value chain framework. Preventive Veterinary Medicine, 181, 105038.
10. Husen, Md. A. (2019). Fish marketing system in Nepal:   Present   status   and future prospects. International Journal of Applied Sciences and Biotechnology, 7(1), 1–5.
11. Kamboj, S., Gupta, N., Bandral, J. D., Gandotra, G., & Anjum, N. (2020). Food Safety and Hygiene: A Review. International Journal of Chemical Studies, 8(2), 358–368.
12. Khuluse, D.S. & Deen, A. (2020).   Hygiene and   Safety   Practices of    Food Vendors.African Journal of Hospitality, Tourism and Leisure, 9(4):597-611.
13. Ma, L., Chen, H.,  Yan, H.,  Wu, L.    and Zhang,  W.,   (2019),    “Food   safety knowledge, attitudes, and behavior of street food vendors and consumers in Handan, a third tier, city in China”, BMC Public Health, Vol.19, No.1, 2019, pp.1128-1140
14. Macusi, E. D., Morales, I. D. G., Macusi, E. S., Pancho, A., & Digal, L. N. (2022). Impact of closed fishing season on supply, catch, price and the fisheries market chain. Marine Policy, 138, 105008.
15. Molina, V., Sison, O., Medina, J. R., Ayes, C. N., Joe, J. A., & Balizario, V. (2021, June 30). Water, Sanitation and Hygiene Practices in the Philippines: Meeting National and Global Targets at the Local Level. Journal of Environmental Science and Management, 24(1), 1–14.
16. Noor, S., Tajik, O., & Golzar, J. (2022). Simple Random Sampling. International Journal of Education & Language Studies, 1(2), 78-82.
17. Oliveira, R. S., Rodrigues, M. J., & Henriques, A. R. (2021).  Specific  hygiene procedures and practices assessment: A cross-sectional study in fresh fishery product retailers of Lisbon’s traditional food markets. Foods, 10(8), 1805.
18. Pilamala Rosales, A., Linnemann, A. R., & Luning, P. A. (2023).   Food  SafetyKnowledge, self-reported hygiene practices, and street food vendors’ perceptions of current hygiene facilities and services - an Ecuadorean case. Food Control, 144, 109377.
19. Sheng, L., & Wang, L. (2020). The microbial safety of fish   and   fish   products: Recent advances in understanding its significance, contamination sources, and Control Strategies. Comprehensive Reviews in Food Science and Food Safety, 20(1), 738–786.
20. Terefe, G., & Walelegne, M. (2024). Effect of feeds and  hygienic   practices on milk production and its nutritional and microbiological quality. CABI Reviews.
21. Tong Thi, A. N., Kittirath, P., Abiola, S. D., Doan  Duy,   L. N.,  &  Cong  Ha,  N. (2021). Evaluation of street food safety and hygiene practices of food vendors in can tho city of Vietnam. Current Research in Nutrition and Food Science Journal, 9(1), 158–171.
22. Tsironi, T. N., & Taoukis, P. S. (2018). Current practice and innovations in Fish .Packaging. Journal of Aquatic Food Product Technology, 27(10), 1024–1047.
23. Visnuvinayagam, S., Murthy, L. N., Parvathy, U., Jeyakumari, A., Adiga, T. G., & Sivaraman, G. K. (2019). Detection of multi drug resistant bacteria in retail fish market water samples of Vashi, Navi Mumbai. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 89(2), 559–564.
24. Wijaya, H., Dien, H. A., Tumbol, R. A., & Mentang, F. (2024). Good fish handling techniques to maintain the quality of catch from ship to consumer. Jurnal Ilmiah PLATAX, 12(2), 13–21.