Background
Methods
Study sites and period
Study design, participants, and sampling
Sample size determination
Data collection procedures
Study variables and measures
Statistical analysis
Results
Variables | Categories | Frequency | Percentage |
---|---|---|---|
Gender | Male | 300 | 100 |
Age (years) Mean ± SD 31 ± 9.4 | < 20 | 24 | 8.0 |
21–30 | 114 | 38.0 | |
31–40 | 118 | 39.3 | |
> 40 | 44 | 14.7 | |
Field of duty | Butcher | 160 | 53.3 |
Helper | 140 | 46.7 | |
Education level | No formal education | 66 | 22.0 |
Primary | 117 | 39.0 | |
Secondary | 79 | 26.3 | |
Higher secondary | 38 | 12.7 | |
Monthly earned, BDTa | < 10,000 | 59 | 19.7 |
10,001–15,000 | 96 | 32.0 | |
15,001–20,000 | 60 | 20.0 | |
20,001–25,000 | 39 | 13.0 | |
> 25,000 | 46 | 15.3 | |
Work experience | < 5 years | 140 | 46.7 |
5–10 years | 90 | 30.0 | |
> 10 years | 70 | 23.3 | |
Working hour/day | < 8 h | 163 | 54.3 |
≥ 8 h | 137 | 45.7 | |
Employment status | Permanent | 169 | 56.3 |
Daily | 71 | 23.7 | |
Contract | 60 | 20.0 | |
Food safety training | Yes | 16 | 5.3 |
No | 284 | 94.7 | |
Health certificate | Yes | 3 | 1.0 |
No | 297 | 99.0 |
Food safety knowledge and its associated factors among meat handlers
Statements | Responses, n (%) | ||
---|---|---|---|
True | False | Don’t know | |
Washing hands before work reduces the risk of food contamination. | 287 (95.7) | 0 (0) | 13 (4.3) |
Using gloves during work reduces the risk of food contamination. | 269 (89.7) | 0 (0) | 31 (10.3) |
Proper cleaning and handling of instruments reduces the risk of food contamination. | 268 (89.3) | 0 (0) | 32 (10.7) |
Washing and disinfecting working surfaces and tools are important practices for safely handling meat. | 200 (66.7) | 0 (0) | 100 (33.3) |
Eating and drinking in the work place increases the risk of food contamination. | 100 (33.3) | 37 (12.4) | 163 (54.3) |
All persons, including children, adults, pregnant women and the elderly are at equal risk for food poisoning. | 167 (55.7) | 21 (7.0) | 112 (37.3) |
Typhoid can be transmitted by food. | 136 (45.3) | 10 (3.4) | 154 (51.3) |
Jaundice can be transmitted by food. | 136 (45.3) | 26 (8.7) | 138 (46.0) |
Diarrhea can be transmitted by food. | 183 (61.0) | 28 (9.3) | 89 (29.7) |
Brucellosis can be transmitted by food. | 3 (1.0) | 18 (6.0) | 279 (93.0) |
Anthrax can be transmitted by food. | 42 (14.0) | 18 (6.0) | 240 (80) |
E. coli is a foodborne pathogen. | 19 (6.3) | 6 (2.0) | 275 (91.7) |
Salmonella is among the foodborne pathogens | 2 (0.7) | 0 (0) | 298 (99.3) |
Staphylococcus is among the foodborne pathogens. | 3 (1.0) | 0 (0) | 297 (99.0) |
Clostridium botulinum is among the foodborne pathogens. | 3 (1.0) | 0 (0) | 297 (99.0) |
During infectious disease of skin and eye, it is necessary to take leave from work. | 103 (34.3) | 68 (22.7) | 129 (43.0) |
Cross contamination is when microorganisms from a contaminated food are transferred by the food handler’s hands or utensils to another person. | 136 (45.3) | 30 (10.0) | 134 (44.7) |
The correct temperature for storing perishable foods is 50C. | 5 (1.7) | 0 (0) | 295 (98.3) |
Food safety practices and their associated factors among meat handlers
Questions | Responses, n (%) | ||||
---|---|---|---|---|---|
Never | Rarely | Sometime | Often | Always | |
Do you eat or drink at your workplace? | 16 (5.3) | 68 (22.7) | 146 (48.6) | 65 (21.7) | 5 (1.7) |
Do you smoke inside meat processing areas? | 59 (19.7) | 19 (6.3) | 138 (46.0) | 64 (21.3) | 20 (6.7) |
Do you handle money while processing meat? | 5 (1.7) | 0 (0) | 45 (15.0) | 132 (44.0) | 118 (39.3) |
Do you wear gloves during work? | 157 (52.3) | 95 (31.7) | 43 (14.3) | 2 (0.7) | 3 (1.0) |
Do you wash your hands before using gloves? | 209 (69.7) | 51 (17.0) | 7 (2.3) | 2 (0.7) | 31 (10.3) |
Do you wear an apron during work? | 287 (95.7) | 2 (0.7) | 3 (1.0) | 2 (0.7) | 6 (2.0) |
Do you wear a mask during work? | 149 (49.7) | 99 (33.0) | 47 (15.7) | 2 (0.7) | 3 (1.0) |
Do you wear a hair cover during work? | 227 (75.7) | 13 (4.3) | 52 (17.3) | 4 (1.3) | 4 (1.3) |
Do you wash your hands before you touch raw meat? | 103 (34.3) | 16 (5.3) | 81 (27.0) | 76 (25.3) | 24 (8.1) |
Do you wash your hands after taking a break and before returning to work? | 52 (17.3) | 98 (32.7) | 87 (29.0) | 39 (13.0) | 24 (8.0) |
Do you wash your hands after you touch raw meat? | 42 (14.0) | 72 (24.0) | 124 (41.3) | 2 (0.7) | 60 (20.0) |
Do you handle/process meat when you are ill? | 54 (18.0) | 66 (22.0) | 167 (55.7) | 12 (4.0) | 1 (0.3) |
Do you properly clean the meat storage area before storing new products? | 18 (6.0) | 11 (3.7) | 90 (30.0) | 86 (28.7) | 95 (31.6) |
Do you remove your work equipment when using the toilet? | 9 (3.0) | 25 (8.3) | 144 (48.0) | 73 (24.3) | 49 (16.3) |
Do you handle/process meat when you have cuts, wounds, bruises, or injuries on your hands? | 37 (12.3) | 44 (14.7) | 193 (64.3) | 26 (8.7) | 0 (0) |
Variables | Food safety knowledge level | p value | Odds ratio (95% CI) | VIF | ||
---|---|---|---|---|---|---|
Good | Poor | Unadjusted | Adjustedb | |||
Age (years) | 1.582 | |||||
< 20 | 4 (16.7) | 20 (83.3) | Reference | Reference | ||
21–30 | 22 (19.3) | 92 (80.7) | 0.617 | 1.20 (0.37–3.85) | 0.80 (0.19–3.29) | |
31–40 | 22 (18.6) | 96 (81.4) | 1.15 (0.36–3.69) | 0.19 (0.19–3.84) | ||
> 40 | 12 (27.3) | 32 (72.7) | 1.86 (0.53–6.62) | 1.30 (0.23–7.21) | ||
Field of duty | 1.218 | |||||
Butcher | 35 (21.9) | 125 (78.1) | 0.385 | Reference | Reference | |
Helper | 25 (17.9) | 115 (82.1) | 0.78 (0.44–1.38) | 1.57 (0.65–3.81) | ||
Education level | 2.432 | |||||
No formal education | 8 (12.1) | 58 (87.9) | Reference | Reference | ||
Primary | 22 (18.8) | 95 (81.2) | 0.101 | 1.68 (0.70–4.02) | 2.36 (0.71–7.80) | |
Secondary | 18 (22.8) | 61 (77.2) | 2.14 (0.86–5.30) | 1.86 (0.52–6.63) | ||
Higher secondary | 12 (31.6) | 26 (68.4) | 3.35 (1.22–9.16)* | 4.57 (1.11–18.76)* | ||
Monthly earned, BDTa | 1.689 | |||||
< 10,000 | 9 (15.3) | 50 (84.7) | Reference | Reference | ||
10,001–15,000 | 14 (14.6) | 82 (85.4) | 0.95 (0.38–2.35) | 0.71 (0.25–2.0) | ||
15,001–20,000 | 5 (8.3) | 55 (91.7) | 0.000 | 0.51 (0.16–1.61) | 0.54 (0.14–2.08) | |
20,001–25,000 | 6 (15.4) | 33 (84.6) | 1.01 (0.33–3.10) | 0.90 (0.25–3.27) | ||
> 25,000 | 26 (56.5) | 20 (43.5) | 7.22 (2.88–18.09)*** | 10.52 (3.43–22.26)*** | ||
Work experience | 1.373 | |||||
< 5 years | 24 (17.1) | 116 (82.9) | Reference | Reference | ||
5–10 years | 18 (20.0) | 72 (80.0) | 0.343 | 1.21 (0.61–2.14) | 0.511 (0.16–1.60) | |
> 10 years | 18 (15.7) | 52 (74.3) | 1.67 (0.84–3.35) | 9.31 (1.92–15.09)** | ||
Working hour/day | 1.082 | |||||
< 8 h | 17 (10.4) | 146 (89.6) | 0.000 | Reference | Reference | |
≥ 8 h | 43 (31.4) | 94 (68.6) | 3.93 (2.12–7.29)*** | 6.14 (2.69–13.10)*** | ||
Employment status | 1.274 | |||||
Permanent | 33 (19.5) | 136 (80.5) | Reference | Reference | ||
Daily basis | 15 (21.1) | 56 (78.9) | 0.961 | 1.10 (0.56–2.19) | 4.05 (1.16–14.14)* | |
Contractual | 12 (20.0) | 48 (80.0) | 1.03 (0.49–2.16) | 0.08 (0.01–0.49)** | ||
Food safety training | 1.056 | |||||
Yes | 10 (62.5) | 6 (37.5) | 0.000 | 7.80 (2.71–22.45)*** | 8.98 (2.16–27.32)** | |
No | 50 (17.6) | 134 (82.4) | Reference | Reference |
Variables | Food safety practice level | p value | Odds ratio (95% CI) | VIF | ||
---|---|---|---|---|---|---|
Good | Poor | Unadjusted | Adjustedb | |||
Age (years) | 1.593 | |||||
< 20 | 4 (16.7) | 20 (83.3) | Reference | Reference | ||
21–30 | 15 (13.2) | 99 (86.8) | 0.482 | 0.76 (0.23–2.52) | 0.49 (0.11–2.17) | |
31–40 | 24 (20.3) | 94 (79.7) | 1.28 (0.40–4.09) | 0.84 (0.18–3.20) | ||
> 40 | 6 (13.6) | 38 (8.4) | 0.79 (0.20–3.13) | 0.31 (0.04–2.17) | ||
Field of duty | 1.237 | |||||
Butcher | 26 (16.3) | 134 (83.8) | Reference | Reference | ||
Helper | 23 (16.4) | 117 (83.6) | 0.967 | 1.01 (0.55–1.87) | 1.13 (0.42–3.06) | |
Education level | 1.751 | |||||
No formal education | 5 (7.6) | 61 (92.4) | Reference | Reference | ||
Primary | 18 (15.4) | 99 (84.6) | 0.059 | 2.21 (0.78–6.28) | 2.46 (0.71–8.49) | |
Secondary | 16 (20.3) | 63 (79.7) | 3.02 (1.07–8.98)* | 3.17 (0.81–12.47) | ||
Higher secondary | 10 (26.3) | 28 (73.7) | 4.36 (1.36–13.94)* | 2.48 (0.55–11.12) | ||
Monthly earned, BDTa | 1.700 | |||||
< 10,000 | 8 (13.6) | 51 (86.4) | Reference | Reference | ||
10,001–15,000 | 12 (12.5) | 84 (87.5) | 0.91 (0.35–2.38) | 0.85 (0.28–2.55) | ||
15,001–20,000 | 7 (11.7) | 53 (88.3) | 0.000 | 0.29 (0.29–2.50) | 1.16 (0.31–4.40) | |
20,001–25,000 | 4 (10.3) | 35 (89.7) | 0.73 (0.20–2.61) | 0.41 (0.09–1.89) | ||
> 25,000 | 18 (39.1) | 28 (60.9) | 4.20 (1.58–10.62)** | 2.46 (0.70–8.65) | ||
Work experience | 1.379 | |||||
< 5 years | 20 (14.3) | 120 (85.7) | Reference | Reference | ||
5–10 years | 14 (15.6) | 76 (84.4) | 0.407 | 1.11 (0.53–2.32) | 0.43 (0.12–1.52) | |
> 10 years | 15 (21.4) | 55 (78.6) | 1.64 (0.78–3.44) | 0.18 (0.02–1.84) | ||
Working hour/day | 1.146 | |||||
< 8 h | 9 (5.5) | 154 (94.5) | 0.000 | Reference | Reference | |
≥ 8 h | 40 (29.2) | 97 (70.8) | 7.06 (3.28–15.19)*** | 8.44 (3.11–22.91)*** | ||
Employment status | 1.274 | |||||
Permanent | 23 (13.6) | 146 (86.4) | Reference | Reference | ||
Daily basis | 11 (15.5) | 60 (84.5) | 0.119 | 1.16 (0.53–2.54) | 3.73 (0.93–14.10) | |
Contractual | 15 (25.0) | 45 (75.0) | 2.12 (1.02–4.40)* | 10.86 (0.93–27.10) | ||
Food safety training | 1.116 | |||||
Yes | 6 (37.5) | 10 (62.5) | 0.019 | 3.36 (1.16–9.73)* | 1.29 (0.29–5.74) | |
No | 43 (15.1) | 251 (83.7) | Reference | Reference | ||
Food safety knowledge | 1.172 | |||||
Good | 28 (46.7) | 32 (53.3) | 0.000 | 9.13 (4.64–17.95)*** | 5.68 (2.33–13.87)*** | |
Poor | 21 (8.8) | 219 (91.3) | Reference | Reference |