RESUMO
Background: Unsafe food processing and preservation among food handlers has been one of the common causes of food and waterborne diseases. This study aimed to identify factors contributing tounsafe food processing and preservation practices among food handlers in Obio-Akpor LGA of Rivers state. Materials and Methods: The study was a descriptive cross-sectional study whichassessed 365 food handlers in Obio/Akpor Local Government Area of Port Harcourt, Nigeria. A semi-structured questionnaire was used to collect relevant data. Quantitative datawas presented as frequencies and percentages. All statistical tests were set at a significance level of p< 0.05. Results: Findings show that out of the 365 food handlers who participated in the study, only 43.0% had a set of standard practice guidelines. 47.4% of the food handlers practiced unsafe food processing and preservation methods.Duration of practice for more than 5 years (63.6% vs. 36.4%; p=0.04) and scale of business (large/small) (turnover>NGN50, 000.00) ((58.4%, vs. 10.4%, p=0.05) were significantly associated with unsafe food processing and preservation practicesas handlers who have been in the food business longer and those with larger scale food outlets tended to have better standards. Conclusion: Unsafe food processing practices exist among food handlers with nearly half of the food handlers studied having poor practices. Inadequate working experience and the presence of more small and medium scale businesses was found to be the factors affecting unsafe food processing and preservation practices in our locality.