Assessment of Food Safety Knowledge, Hygienic Practices, and Microbiological Quality of Halwa Produced in Zanzibar

This study evaluates the microbiological quality and food safety practices among halwa producers in Zanzibar. Analyzing 13 halwa samples, findings reveal microbial contamination, including Staphylococcus aureus (detected in 8 samples) and molds, which exceeded Zanzibar standards in 46% of cases. Poor food safety knowledge and hygiene practices, such as lack of protective gear and improper handwashing, were prevalent among producers. The study emphasizes the need for formal food safety training to ensure compliance with hygiene standards and improve public health.