Consumer and Vendor Perspectives and Practices Related to Food Safety in Ethiopia: A Review

To support EatSafe in Ethiopia by providing insights on prior research on food safety-related perspectives and practices among consumers and food vendors in Ethiopia, EatSafe conducted a systematic search and review of three databases and grey literature sources in July 2021, retrieving 4,704 records. In total, 116 articles met the review’s eligibility criteria and were included in the synthesis. Collectively, articles spanned eight of the ten Ethiopian regional states and the two chartered cities, with most work focusing on urban areas and on a sample within one state or chartered city. The majority of studies (n=94) focused on vendors or food handlers, with a comparatively limited number of consumer studies (n=7). Fifteen articles examined both consumers and vendors, but only four attempted to assess interactions between the groups. Meat, milk (and other dairy products), and ready-to- eat (street) foods were the most studied food groups (n=40). Food service establishments (such as cafeterias, restaurants, hotels, and juice bars) were the most examined outlets (n=41). Forty-six studies examined generic food safety issues or concerns.

This report has been adapted into a peer-review article.