scholarly journals Factors associated with food safety knowledge and practices among meat handlers in Bangladesh: a cross-sectional study

2021 ◽  
Vol 26 (1) ◽  
Author(s):  
Md. Hasan Al Banna ◽  
Tasnim Rahman Disu ◽  
Satyajit Kundu ◽  
Bright Opoku Ahinkorah ◽  
Keith Brazendale ◽  
...  
Keyword(s):  
Food Safety ◽  
Work Experience ◽  
Daily Basis ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Practices ◽  
Factors Associated ◽  
Safety Knowledge ◽  
Good Food

Abstract Background Food handlers can play a vital role into reducing foodborne diseases by adopting appropriate food handling and sanitation practices in working plants. This study aimed to assess the factors associated with food safety knowledge and practices among meat handlers who work at butcher shops in Bangladesh. Methods A cross-sectional study was conducted among 300 meat handlers from January to March, 2021. Data were collected through in-person interviews using a structured questionnaire. The questionnaire consisted of three parts; socio-demographic characteristics, assessments of food safety knowledge, and food safety practices. A multiple logistic regression model was used to identify the factors associated with food safety knowledge and practices. Results Only 20% [95% confidence interval, (CI) 15.7–24.7] and 16.3% (95% CI 12.3–20.7) of the respondents demonstrated good levels of food safety knowledge and practices, respectively. The factors associated with good levels of food safety knowledge were: having a higher secondary education [adjusted odds ratio (AOR) = 4.57, 95% CI 1.11–18.76], income above 25,000 BDT/month (AOR = 10.52, 95% CI 3.43–32.26), work experience of > 10 years (AOR = 9.31, 95% CI 1.92–45.09), ≥ 8 h per day of work (AOR = 6.14, 95% CI 2.69–13.10), employed on a daily basis (AOR = 4.05, 95% CI 1.16–14.14), and having food safety training (AOR = 8.98 95% CI 2.16–37.32). Good food safety knowledge (AOR = 5.68, 95% CI 2.33–13.87) and working ≥ 8 h per day (AOR = 8.44, 95% CI 3.11–22.91) were significantly associated with a good level of food safety practice. Conclusions Poor knowledge and practices regarding food safety were found among Bangladeshi meat handlers. Findings may help public health professionals and practitioners develop targeted strategies to improve food safety knowledge and practices among this population. Such strategies may include education and sensitization on good food safety practices.

scholarly journals FACTORS ASSOCIATED WITH FOOD SAFETY KNOWLEDGE AND PRACTICE AMONG STREET FOOD VENDORS IN TAUNGGYI TOWNSHIP, MYANMAR: A CROSS-SECTIONAL STUDY

2020 ◽  
Vol 20 (3) ◽  
pp. 180-188
Author(s):  
Tin Aung Soe Htway ◽  
Kraiwuth Kallawicha
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Safety Training ◽  
Health Concern ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Practices ◽  
Street Food ◽  
Food Safety Training ◽  
Safety Knowledge

Food safety is a growing public health concern worldwide. Street foods are an integral part of many cultures and offer at affordable prices. However, it is associated with food safety issues, especially in developing countries. Therefore, it is essential that street food vendors understand and implement food safety practices to prevent outbreaks of food-borne illnesses. This cross-sectional study investigated the food safety knowledge and practices as well as their associated factors among street food vendors in Taunggyi Township, Myanmar. Validated structured questionnaires were used to interview 158 street food vendors, and a set of observational checklists was used to inspect the sanitary conditions of vending sites and vendors’ food hygiene practices. The association between food safety knowledge and practices was assessed using a chi-squared test. Our results revealed that most vendors had a high level of food safety knowledge and that 58.9% scored equal to or lower than the median value in food safety practices, whereas 41.1% scored higher than the median value (median=15). Sex and education level were significantly associated with participants’ food safety knowledge (p < 0.001). Similarly, education, race and monthly income were significantly associated with their food safety practices (p < 0.001), whereas food safety training attendance had no association. Additionally, participants with better knowledge scores were more likely to have better practice scores. Food safety training given to vendors should be more detailed and comply with standard guidelines, especially with regard to street food safety practices.

scholarly journals Factors associated with food safety practices among food handlers: facility-based cross-sectional study

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Jember Azanaw ◽  
Mulat Gebrehiwot ◽  
Henok Dagne
Keyword(s):  
Food Safety ◽  
Health Professionals ◽  
Cross Sectional Study ◽  
Local Health ◽  
Food Handlers ◽  
Sectional Study ◽  
Food Handling ◽  
Cross Sectional ◽  
Safety Practices ◽  
Factors Associated

Abstract Objective The primary objective of this study was to assess factors associated with food safety practices among food handlers in Gondar city food and drinking establishments. The facility-based cross-sectional study was undertaken from March 3 to May 28, 2018, in Gondar city. Simple random sampling method was used to select both establishments and the food handlers. The data were collected through face-to-face interview using pre-tested Amharic version of the questionnaire. Data were entered and coded into Epi info version 7.0.0 and exported to SPSS version 22 for analysis. Results One hundred and eighty-eight (49.0%) had good food handling practice out of three hundred and eighty-four food handlers. Marital status (AOR: 0.36, 95% CI 0.05, 0.85), safety training (AOR: 4.01, 95% CI 2.71, 9.77), supervision by health professionals (AOR: 4.10, 95% CI 1.71, 9.77), routine medical checkup (AOR: 8.80, 95% CI 5.04, 15.36), and mean knowledge (AOR: 2.92, 95% CI 1.38, 4.12) were the factors significantly associated with food handling practices. The owners, managers and local health professionals should work on food safety practices improvement.

scholarly journals Food safety knowledge and practice among pregnant women: a cross sectional study in Ghana

2021 ◽  
Author(s):  
Emmanuel Asiedu ◽  
Abraham Assan ◽  
William Dormechele
Keyword(s):  
Food Safety ◽  
Educational Level ◽  
Employment Status ◽  
Cross Sectional Study ◽  
Foodborne Disease ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Practices ◽  
Knowledge And Practice ◽  
Safety Knowledge

Background: Foodborne disease is a growing public health concern worldwide, especially among vulnerable populations. Improved understanding of food safety practices is fundamental to addressing the phenomenon. This study aimed to assess the socio-demographic factors influencing knowledge and practice of food safety among pregnant women in Ghana.Design and Methods: This is a cross-sectional study. Self-administered questionnaires were distributed in person to participants during data collection. Data was entered and analysed in Epi Data version 3.1 and Stata 12, respectively. Chi square test and Fischer’s exact test were used to determine association between independent variables and outcome variables (knowledge and practice). Binary logistic regression was used to test the strength of the association between independent and outcome variables at 95% confident interval. A p-value of 0.05 or less was considered significant.Results: Findings were: about 87.06% of the respondents had satisfactory knowledge on food safety; approximately 58.2% of respondents knew how to prevent foodborne disease but about 51.18% had unsatisfactory practice about food safety; about 28.2% of participants had experienced foodborne disease before in the past 6 months. Also, employment status and period of pregnancy were found to have significant influence on food safety knowledge whereas educational level and employment status also had significant influence on food safety practice.Conclusion: Improved understanding about food safety will not necessarily lead to high food safety practices. In the quest to effectively prevent foodborne disease, we recommend an increase in awareness creation regarding foodborne disease and its associated socio-demographic risk factors like employment status, period of pregnancy and educational level.

scholarly journals A cross sectional study on food safety knowledge among adult consumers

Food Control ◽  
2019 ◽  
Vol 99 ◽  
pp. 98-105 ◽  
Author(s):  
Genevie Eleanor Ruby ◽  
Ungku Fatimah Ungku Zainal Abidin ◽  
Samuel Lihan ◽  
Nuzul Noorahya Jambari ◽  
Son Radu
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Knowledge

scholarly journals Food Safety Knowledge, Attitudes, and Hygienic Practices of Abattoir Workers in Ethiopia: A Cross-Sectional Study

2021 ◽  
Vol 41 (5) ◽  
pp. 501
Author(s):  
Andarge Zelalem ◽  
Kebede Abegaz ◽  
Ameha Kebede ◽  
Yitagele Terefe ◽  
Carla L. Schwan ◽  
...  
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Safety Knowledge ◽  
Abattoir Workers

scholarly journals Factors Associated with the Current State of Food Safety Knowledge and Practices among the ‘Doi’ Workers in Bogura, Bangladesh: A Cross-sectional Study

2021 ◽  
Vol 3 (6) ◽  
pp. 8-14
Author(s):  
M. S. Kayshar ◽  
M. S. Arifin ◽  
M. M. Rana ◽  
S. S. Akter ◽  
M. N. Hossain ◽  
...  
Keyword(s):  
Food Safety ◽  
Dairy Product ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Training Experience ◽  
Cross Sectional ◽  
Substantial Impact ◽  
Vast Number ◽  
Current State ◽  
Safety Knowledge

'Doi,' or yogurt, is a traditional dairy product in Bangladesh. Bogura's 'Doi' is the most popular of all 'Doi' items throughout the country. The state of food safety in the 'Doi' business is of great concern because this product is consumed by a vast number of people. The current study aims to evaluate the food safety knowledge and practice of the ‘Doi’ workers in Bogura as well as the associated factors. In this cross-sectional study, 150 people participated voluntarily and answered a structured questionnaire. The final result showed that the current state of their food safety knowledge (4.7±2.9; scale=15) and practices (21.5±6.2; scale=60) was not satisfactory. It was also observed that level of education, job hours, and training experience all had a substantial impact on knowledge and practices. Participants with a high level of food safety knowledge had 5.5 times more desired food safety practices than their peers. Therefore, the current findings emphasize the need of food safety trainings, certification, and employing educated personnel in the 'Doi' sectors.

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