Evaluation of food safety knowledge, attitudes, and practices (KAP) of street foods: Evidence from a cross-sectional study

This study aimed to evaluate the knowledge, attitudes, and practices (KAP) related to food safety among street food vendors in Marrakech and to assess the microbiological contamination of their food contact surfaces. A cross-sectional study was conducted among 200 street food vendors using structured face-to-face interviews to assess socio-demographic characteristics and food safety KAP levels. Concurrently, 115 swab samples were collected from food contact surfaces (hands, cutting boards, knives, and preparation tables) for bacteriological analysis, including Total Aerobic Viable Count (TAVC), Escherichia coli, Staphylococcus aureus, and Salmonella spp. Vendors demonstrated limited food safety knowledge (mean score: 39.2%), despite showing positive attitudes (72.1%) and moderate self-reported practices (62.7%). Knowledge gaps were particularly evident in temperature control and cross-contamination prevention. Microbiological analysis revealed substantial contamination, with mean aerobic counts of 4.03 log10 CFU/cm² and detection of E. coli (68%), S. aureus (45%), and Salmonella spp. (25%). A strong correlation was observed between knowledge and attitudes (r = 0.89, p < 0.001), but weaker associations existed between knowledge and practices (r = 0.27) and between attitudes and practices (r = 0.31). Education level, training, and work experience significantly influenced KAP scores (p < 0.05). Although street food vendors displayed generally positive attitudes, their food safety knowledge and practices were insufficient, contributing to high microbial contamination levels. These findings underscore the urgent need for targeted food safety training, stricter hygiene regulations, and improved infrastructure to mitigate foodborne disease risks and safeguard consumer health within Morocco’s street food sector.