International Journal of Tourism and Hotel Management
2021, Vol. 3, Issue 2, Part A
Study on knowledge and perception of food adulteration among consumers in Kumasi metropolis
Dr. Ellen Olu, Rosemary Abayase and John Adanse
The study assessed the knowledge and perception of customers on food adulteration within the Kumasi Metropolis. The study population constituted consumers who purchase their foods from local and continental restaurants. The study employed a cross-sectional design and hence, distributed a total of 245 questionnaires to the randomly selected participants. The study targeted 100 customers from restaurant operators, 50 consumers from food vendors, 150 consumers from chopbar operators and lastly 100 customers from one corner shop food joints. In total, 400 customers and food service providers constituted the study population size. The data were keyed into The IBM Statistical Package for Social Sciences (SPSS) version 20.0 and the results were analysed on the basis of descriptive statistics. A Cronbach Alpha value of 0.70 or more was used as a criterion to ascertain the reliability of each measuring scale. Findings from the study suggest that respondents’ knowledge and awareness on food adulteration were above average with most of the respondents having a fair knowledge with regard to how food adulteration occurred and the foods that are often susceptible to food adulteration. It was recommended that the Public Health Directorate of the Ghana Health Service at the various district should team up with the district information service department to educate the local people in their native language to increase information adoption by the local community.