Abstract:
Botshabelo, Section M in the Free State province is a typical disadvantaged third- world
community, considering its infrastructure and socio-economic conditions. This study was
conducted to assess the nature and extent offood hygiene in Section M of Botshabelo, in an
attempt to identifY key areas concerning the health of the community and make
recommendations with regard to these key areas.
The study was conducted amongst a random sample of one hundred and twenty households
that were selected from a map using the grid method. A structured questionnaire was
compiled in both Afrikaans and Sesotho for obtaining infonnation from the mothers or
children (older than 16 years) responsible for food preparation in the households. Infonnation
with regards to infrastructure, personal hygiene, the occurrence of food-related diseases and
other food hygiene related aspects were covered in the questionnaire. Two trained local
community workers completed the questionnaires by means of interviewing. After encoding
of the questionnaires they were processed by the Computer Centre of the University of the
Orange Free State and analyzed by the Department of Biostatistics of the Orange Free State
University.
The study showed that basic facilities such as water, electricity and pitlatrines, provided to the
area by the government and local authority, are available to the largest percentage of households. It appears that the residents of the area had good knowledge of personal hygiene
and good household practices. However, if the high frequency of diarrhoea cases occurring in
the area is kept in mind, doubt exists whether these practices are applied in the daily
household routine. Results furthermore indicated that the source, appearance and quality are
considered by residents when buying foodstuflS but do not weigh up to the strenuous socioeconomic
conditions and geographical location, thus rendering price and availability the
predominant considerations when buying foodstuflS.
Three key areas that pose a definite health risk emanated from the study. These key areas
need to be addressed as a fundamental step to elevate the health and welfure of the
community. The key areas include: 1) the occurrence of diarrhoea 2) the eating of spoiled
food and 3) the ignorance that exists with regard to the pasteurization of milk. If these key
areas are addressed as part of community projects and awareness programmes in association
with the residents, the health and welfare of the community can be improved radically. It is,
in addition, essential that fmdings and recommendations concerning these key areas be made
available to community leaders and health workers to drive these incentives.
