{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T12:12:12Z","timestamp":1789992732923,"version":"4.0.1"},"reference-count":40,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,5,23]],"date-time":"2026-05-23T00:00:00Z","timestamp":1779494400000},"content-version":"vor","delay-in-days":22,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Food safety in basic schools across developing countries poses significant public health challenges. Soya kebabs, popular protein\u2010rich snacks sold in Ghanaian schools, have received limited microbiological safety assessment despite widespread consumption. This study investigated the microbial quality of soya kebabs sold in basic schools (covering primary and junior high education, grades 1\u20139) within Sunyani Municipality, Ghana, examining relationships between vendor hygiene practices and contamination levels. A cross\u2010sectional study was conducted across 25 basic schools from March to June 2025. Soya kebab samples (\n                    <jats:italic>n<\/jats:italic>\n                    \u2009=\u200950) were collected from 25 vendors at two time points (early week: Monday\u2013Tuesday; late week: Thursday\u2013Friday) and analyzed for total aerobic counts, coliforms, Enterobacteriaceae,\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                    <\/jats:styled-content>\n                    ,\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Staphylococcus aureus<\/jats:italic>\n                    <\/jats:styled-content>\n                    , and fungi using standard microbiological methods. Vendor hygiene assessments were performed using structured observation checklists for all 25 vendors. Bacterial contamination levels varied substantially throughout the school week. Total aerobic counts ranged from 4.18\u2009\u00b1\u20090.13 to 4.71\u2009\u00b1\u20090.20\u2009log\n                    <jats:sub>10<\/jats:sub>\n                    CFU\/g, while\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>S. aureus<\/jats:italic>\n                    <\/jats:styled-content>\n                    contamination ranged from 2.28\u2009\u00b1\u20090.13 to 4.12\u2009\u00b1\u20090.10\u2009log\n                    <jats:sub>10<\/jats:sub>\n                    CFU\/g (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.001).\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>E. coli<\/jats:italic>\n                    <\/jats:styled-content>\n                    levels ranged between 1.85\u2009\u00b1\u20090.16 and 2.43\u2009\u00b1\u20090.19\u2009log\n                    <jats:sub>10<\/jats:sub>\n                    CFU\/g. Public schools showed significantly higher contamination than private schools across multiple parameters. Vendor assessments revealed critical deficiencies: only 16% demonstrated adequate hand washing, 28% had hand washing facilities, and 12% maintained proper temperature control. A strong negative correlation (\n                    <jats:italic>r<\/jats:italic>\n                    \u2009=\u2009\u22120.780,\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.001) existed between hygiene scores and contamination levels. The study reveals substantial quality variation in soya kebabs throughout the school week and widespread hygiene deficiencies posing significant health risks to students. Targeted interventions addressing vendor training and infrastructure provision could substantially reduce these food safety risks.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71909","type":"journal-article","created":{"date-parts":[[2026,5,23]],"date-time":"2026-05-23T13:44:42Z","timestamp":1779543882000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Vendor Hygiene Practices, Temporal Variation, and Microbial Quality of Soya Kebabs Sold in Public and Private Basic Schools in Sunyani, Ghana"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-0511-4860","authenticated-orcid":false,"given":"Afia Sakyiwaa","family":"Amponsah","sequence":"first","affiliation":[{"name":"Department of Hospitality and Tourism Sunyani Technical University  Sunyani Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Barikisu","family":"Mohammed","sequence":"additional","affiliation":[{"name":"Department of Hospitality and Tourism Sunyani Technical University  Sunyani Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5573-4103","authenticated-orcid":false,"given":"Moses","family":"Golly","sequence":"additional","affiliation":[{"name":"Department of Hospitality and Tourism Sunyani Technical University  Sunyani Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emmanuel Tetteh","family":"Doku","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Sciences Sunyani Technical University  Sunyani Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Belinda","family":"Agyei\u2010Poku","sequence":"additional","affiliation":[{"name":"Department of Hospitality and Tourism Sunyani Technical University  Sunyani Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,5,23]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-030-83749-5_2"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10900-017-0437-1"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.9734\/JSRR\/2016\/23098"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1177\/11786302241260485"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12710"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms12040644"},{"issue":"3","key":"e_1_2_9_8_1","first-page":"134","article-title":"Knowledge of Farmers in Antibiotic Usage and Investigation of Antibiotic Residues in Meats in the Sunyani Municipality of Ghana","volume":"5","author":"Akansale R.","year":"2019","journal-title":"Journal of Food Safety and Hygiene"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu13103615"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cities.2024.105328"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.18697\/ajfand.107.21820"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.5897\/JMA2021.0444"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0266059"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1155\/2020\/9083716"},{"key":"e_1_2_9_15_1","unstructured":"Bruini I.2017.\u201cPrevalence ofSalmonella entericain Italian Salami and Evaluation of Isolates Survival in a Human Macrophage\u2010Like (U937) Cell Line.\u201dDoctoral thesis Dipartimento di Scienze Medico\u2010Veterinarie Universit\u00e0 di Parma."},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1163\/9789004724969_011"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1177\/11786302221142484"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12571\u2010017\u20100712\u20100"},{"key":"e_1_2_9_19_1","unstructured":"Food and Drug Administration.2024.\u201cHazard Analysis and Risk\u2010Based Preventive Control for Human Food: Draft Guidance for the U.S.\u201dDepartment of Health and Human Services.https:\/\/fda.gov."},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12571\u2010023\u201001391\u20103"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1467-9701.2007.01034.x"},{"key":"e_1_2_9_22_1","unstructured":"Hyera E.2015.\u201cEvaluation of Microbial Contamination Along the Milk Value Chain in Two Districts of Tanzania.\u201dDoctoral Dissertation Sokoine University of Agriculture."},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.70322"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.puhe.2013.05.006"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclinepi.2013.08.015"},{"key":"e_1_2_9_26_1","unstructured":"Nikita K.2021.Screening of Rapid Ast Assay for Detection of Esbl Acbl Carbapenem ResistantE. coli. 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