ArticlePloS one2026
Food safety dynamics in urban wet markets: knowledge, attitudes, and practices of poultry vendors in Nairobi, Kenya.
Article in PloS one, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Wet markets are crucial settings along poultry food supply chains, where lapses in food safety may facilitate the entry and spread of antimicrobial-resistant (AMR) microorganisms, such as Escherichia coli and Salmonella enterica, from poultry to humans. This cross-sectional study assessed food safety knowledge, attitudes, and practices among 141 poultry vendors in Burma Market, the largest poultry wet market in Nairobi. Food safety knowledge was low among 70.9% of vendors; 59.6% displayed negative attitudes, and 51.1% demonstrated poor practices. Younger vendors (18-24 years) had lower odds of good food safety knowledge (OR = 0.270, 95% CI = 0.029-2.197, p = 0.044) and practices (OR= 0.193, 95% CI = 0.136-2.327, p = 0.043) compared to those aged 45 + years. Female vendors had lower odds of good food safety practices than men (OR = 0.411, 95% CI = 0.182-0.926, p = 0.032). Household income was associated with food safety outcomes, where middle-income vendors (USD 154-231) demonstrated higher knowledge but poorer attitudes (OR= 0.335, 95% CI = 0.125-0.898, p = 0.030) compared to higher earners USD 232). In contrast, low-income vendors (USD 154.67) had lower odds of good practices (OR = 0.254, p = 0.046). Positive attitudes showed higher odds of good food safety practices (OR=2.196, 95% CI = 0.998-4.834, p = 0.049). The findings in this study suggest that food safety practices among poultry vendors in urban wet markets are influenced not only by knowledge but also by vendor attitudes and socioeconomic factors. By understanding the drivers of food safety behavior in an urban Kenyan wet market, this study provides new evidence that structural and behavioral factors may play a greater role in shaping hygiene practices than knowledge alone. Interventions aimed at improving food safety in these settings should therefore move beyond training-focused approaches and also strengthen risk perception while improving access to affordable hygiene infrastructure.
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