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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

30303 - Infectious Diseases

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Journal of Preventive Medicine and Hygiene

ISSN

2421-4248

e-ISSN

—

Svazek periodika

58

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

IT - Italská republika

Počet stran výsledku

8

Strana od-do

E320-E327

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85040634323