Food Safety knowledge, Attitude and Practices of Meat Handler in Abattoir and Retail Meat Shops of Jigjiga Town, Ethiopia

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F17%3AN0000094" target="_blank" >RIV/00027162:_____/17:N0000094 - isvavai.cz</a>

Result on the web

<a href="http://www.jpmh.org/index.php/jpmh/article/view/737" target="_blank" >http://www.jpmh.org/index.php/jpmh/article/view/737</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15167/2421-4248/jpmh2017.58.4.737" target="_blank" >10.15167/2421-4248/jpmh2017.58.4.737</a>

Result language

angličtina

Original language name

Food Safety knowledge, Attitude and Practices of Meat Handler in Abattoir and Retail Meat Shops of Jigjiga Town, Ethiopia

Original language description

Meat handlers play major role in food borne diseases transmission as well as to ensure safety of meat and its products. A cross-sectional survey was carried out among 91 meat handlers by using structured questionnaire to determine the food safety knowledge, attitude and practices in abattoir and retail meat shops of Jigjiga Town. The result shows that majority of the meat handlers were illiterate (30.8%) and primary school leaver (52.7%), and no one went through any food safety training except one meat inspector. The food-handlers’ knowledge and safety practices were below acceptable level with the mean score of 13.12±2.33 and 7.7±2.1 respectively. Only few respondents knew about Staphylococcus aureus (3.3% correct answer), hepatitis A virus (19.8% correct answer), and E. coli (5.5% correct answer) as food borne pathogens. About 64% of meat handlers have good attitude about safety of food with mean of total score 14.4±2. All respondents answer correctly questions about proper meat handling and hand washing but they did not translate into strict food hygiene practices. Chi2 analysis testing for the association between knowledge, attitude and practices did not show any significant association. It may be due to meat handlers’ below acceptable level safety practices regardless of sociodemographic characteristics, knowledge and attitude. However, there was strong association between level of education and knowledge, and knowledge and hand washing (p<0.05). There was also association between age and knowledge though it was not statistically significant. Thus, continuous education and hands on training for meat handlers that can enhance good safety practices through better understanding and positive attitude.

Czech name

—

Czech description

—

Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

—

OECD FORD branch

30303 - Infectious Diseases

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Preventive Medicine and Hygiene

ISSN

2421-4248

e-ISSN

—

Volume of the periodical

58

Issue of the periodical within the volume

4

Country of publishing house

IT - ITALY

Number of pages

8

Pages from-to

E320-E327

UT code for WoS article

—

EID of the result in the Scopus database

2-s2.0-85040634323