Title: Inspection report on the sanitary conditions in Markets
What is a market/ open fair?
It is a place where trade basically occurs and it covers foodstuffs and non-foodstuffs. It is also described as a recreational activity and where people get to meet each other. On the other hand, tourists describe it as a place which reflects the culture of that particular country. Open fairs and markets are basically controlled by Municipalities or district councils, depending upon their location and health inspectors are assigned the duty to ensure its proper functioning as per certain laws. Since it is a meeting place where important trade activities are held, care must be taken to ensure that each and every aspect is considered to ensure a safer health for the population.
Hygiene
Hygiene is the practices involved in any occurring activity that help to keep a commodity or place safe against any disease or harm which can be detrimental to human life. Certain acts (e.g. Environment protection Act, Food Act, etc…) serve as reference to maintain hygienic conditions at any place.
Background
The Moka Flacq District Council is basically in charge of both the C/Flacq open fair and market which are not structurally close. The first one comprises of the haberdashery and vegetable sections whereas the second covers mainly meat and fish sections. It is to be noted that stalls of dimension 5ftx3ft are allocated to sellers. Regarding the proper functioning of the fair and market, duties are assigned to health inspectors who supervise and report any problem to their superior for advices.
Food is the basic requirement of Man along with shelter and clothing and for the last few decades, concerned authorities are doing their level best to promote hygienic conditions among those handling food. So, a sanitary inspection was carried out on 02 April 2010 at the above mentioned open fair and market in the presence of the health inspector in charge to
§ assess the physical structure and operation of open fair/ market and
§ evaluate their external environmental factors.
The following observations were made at the two different places:
1. Open fair (vegetable section)
The structure was in a bad condition. The roof which is made up of iron sheets was damaged at most places and constituted a problem during rainy days. The floor was roughly covered with cement at some places only, if not, the rest of the stalls had been set up on the soil. As for the stalls, they were damaged and appeared muddy. Therefore, there was much likelihood of food contamination with presence of pathogens such as staphylococcus aureus and salmonella species arising from the unhygienic prevailing conditions.
A proper drainage system was also absent in the fair and its importance could be felt during rainy days. This also meant that accumulation of water as being tantamount to proliferation of mosquitoes which can still give rise to diseases like chikungunya or simply cause food contamination.
At around 11am, it was observed that wastes (vegetable leaves) were stock piled just beside one of the main entries and same were to be collected the next day. Not only it was an eye sore problem but, it could also attract insects and rodents which are regarded as disease carriers.
The hygienic practices among the food sellers was a point which could contribute towards affecting the quality of the food being sold and thus, leading to food poisoning. First of all, almost all of them were not equipped with personal protective equipments. Secondly, some vegetables of poor quality were still being exposed for sale and the last but not least unhygienic practices being observed was that some vegetables which have been cut, were exposed uncovered/ unwrapped on the stall. So, the risk of food contamination was mostly at its peak at the C/Flacq open fair.
Just beside the fair is located the C/Flacq bus stand which meant that emanated harmful gases (e.g. carbon monoxide, sulfur dioxide, etc…) from buses had a direct impact on the food under sale.
The public toilet is also situated within 20m from the open fair and within 5m from mobile hawkers. So, the risk of contamination was high with flies carrying pathogens from the toilet to foods.
Water is a basic requirement and has got its importance in almost every processes and its importance is felt in an open fair for it can be used by the sellers for washing some of the vegetables, their hands and for other activities. However, there were only two taps which failed to supply an adequate amount of water.
2. Market (meat sections)
a. Just like the open fair, the structure of C/Flacq market was in a poor hygienic condition. To begin with, the roof which is made up of iron sheets, needed to be repaired at soonest because of rust and leakages at some places. Doors and windows were also in a bad state and which could facilitate entry of animals, flies and insects.
b. A bad smell was emanating from inside the market and which could easily affect the public and most certainly those working in the market itself. Long exposure could lead to discomfort and symptoms like nausea and vomiting.
c. There was also the presence of a drainage system but which needed to be maintained at soonest since it could easily attract insects and rodents and it is believed that the drainage system should therefore be disinfected everyday.
d. A general inspection where meat/ fish was being processed led to conclude that contamination risks were higher since tiles covering the tables were damaged (contained cracks) and could easily harbour pathogens. Same can easily affect the quality of the food being sold.
e. Food storage equipments such as freezers were being used by the butchers but it defeated the purpose of minimizing contamination risks unless they were cleaned regularly. Some were simply stained with blood which is a good medium for bacterial growth.
f. In the fish section, fish offered for sale were simply kept on the table or in bags and same was left at room temperature during the whole day. This practice could easily affect the shelf life and thus, the quality (freshness) of the food. On top of that, after-storage of fish will not preserve its quality once it has already been contaminated.
g. There was also lack of personal hygienic practices among the sellers. For instance, the use of hand gloves and caps was absent on their part.
Recommendations
i. Maintenance of whole structure at earliest possible is important to guarantee a safe and pleasant atmosphere both at the open fair and market.
ii. Consideration of clear warning signs (e.g. emergency exit) which was absent on the whole.
iii. Lighting system needed reparation where necessary.
iv. Adequate supply of water during fair days.
v. Storage of fish on ice is considered as practicable to increase their shelf life.
vi. Inform and sensitise sellers regarding safe food and health.
vii. Regular checks by sanitary officers to ensure sale of safe food.
viii. Regular seizure of goods which are not safe for consumption.
Open fairs and markets are places where the risk of food contamination is at its zenith. So, it is up to concerned authorities to ensure that not only, they function smoothly but, the sanitary practices (bearing in mind of the legislative Acts) are also met at those levels.
