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Meat Handlers Hygiene Knowledge, Attitude and Practice, and Butcher Shops Sanitary Conditions

2020; National Institute of Environmental Health Sciences; Volume: 2020; Issue: 1 Linguagem: Inglês

10.1289/isee.2020.virtual.p-0742

2169-2181

Daniel Teshome, Wondwossen Birke,

Zoonotic diseases and public health

BackgroundIn developing countries like Ethiopia, there is a growing trend in the consumption of animal products such as meat with minimal attention on its safety. Since there is no previous study, this study aimed to assess Knowledge, Attitude and Practice (KAP) of meat handlers on hygienic handling of meat and sanitary condition of butcher shop in Jimma town, Southwest Ethiopia, from March-April 2019.MethodsCross-sectional study design using quantitative method was conducted on a sample of 115 meat handlers from 62 butcher shops. Structured questionnaires were used to interview all meat handlers. A check list was used to assess the sanitary condition of the butcher shops. Results were analyzed manually. The findings were displayed in form of percentages, in tables and graphs.ResultsThe study showed that 56% and 93.9% of respondents had good knowledge and positive attitude, respectively. However, only 34% had good practice. Among the respondents, majority 92% were wearing gown of which 74% were wearing always and the rest were wearing sometimes. Sanitary conditions in the butcher shops were generally poor. The walls (51.6%) and floors (56.5%) of the butcher shops were not easily cleanable since they were cracked, and also had dust on it.ConclusionsThe study revealed that there is high level of knowledge and attitude among workers. But level of practice is low. The butcher shops have poor sanitary condition. The management of municipality should follow and monitor the butcher shops and workers should attend proper training in the basic principle of meat safety and rules of personal hygiene in order to improve their meat handling practices.