Factors associated with food safety knowledge and practices among meat handlers in Bangladesh: a cross-sectional study.
10.1186/s12199-021-01004-5
- Author:
Md Hasan AL BANNA
1
;
Tasnim Rahman DISU
2
;
Satyajit KUNDU
3
;
Bright Opoku AHINKORAH
4
;
Keith BRAZENDALE
5
;
Abdul-Aziz SEIDU
6
;
Joshua OKYERE
7
;
Nahidur RAHMAN
8
;
Shuvajit MONDAL
9
;
Bidyut MATUBBER
10
;
Md Shafiqul Islam KHAN
1
Author Information
1. Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh.
2. Medical Officer, Institute of Public Health Nutrition, Mohakhali, Dhaka, 1212, Bangladesh.
3. School of Public Health, Southeast University, Nanjing, 210009, China.
4. School of Public Health, Faculty of Health, University of Technology Sydney, Sydney, Australia.
5. Department of Health Sciences, University of Central Florida, Orlando, USA.
6. Department of Population and Health, University of Cape Coast, Cape Coast, Ghana. abdul-aziz.seidu@stu.ucc.edu.gh.
7. Department of Population and Health, University of Cape Coast, Cape Coast, Ghana.
8. Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, 4225, Bangladesh.
9. Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh.
10. Department of Microbiology and Public Health, Khulna Agricultural University, Khulna, Bangladesh.
- Publication Type:Journal Article
- Keywords:
Bangladesh;
Food safety knowledge;
Food safety practices;
Meat handlers
- MeSH:
Adolescent;
Adult;
Aged;
Bangladesh;
Female;
Food Handling/statistics & numerical data*;
Food Safety/methods*;
Health Knowledge, Attitudes, Practice;
Humans;
Meat;
Middle Aged;
Young Adult
- From:Environmental Health and Preventive Medicine
2021;26(1):84-84
- CountryJapan
- Language:English
-
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.
