Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Patuakhali, 8602, Bangladesh.
Medical Officer, Institute of Public Health Nutrition, Mohakhali, Dhaka, 1212, Bangladesh.
Environ Health Prev Med. 2021 Aug 28;26(1):84. doi: 10.1186/s12199-021-01004-5.
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.
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.
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.
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.
食品从业人员通过在工作场所采用适当的食品处理和卫生措施，可以在减少食源性疾病方面发挥重要作用。本研究旨在评估孟加拉国肉铺从业人员食品安全知识和实践方面的相关因素。
2021 年 1 月至 3 月期间，对 300 名肉铺从业人员进行了横断面研究。通过面对面访谈，使用结构化问卷收集数据。问卷由三部分组成；社会人口学特征、食品安全知识评估和食品安全实践。使用多因素逻辑回归模型来确定与食品安全知识和实践相关的因素。
只有 20%（95%置信区间，15.7-24.7）和 16.3%（95%置信区间，12.3-20.7）的受访者表现出良好的食品安全知识和实践水平。与良好食品安全知识水平相关的因素包括：接受过高中教育[调整后的优势比（AOR）=4.57，95%置信区间 1.11-18.76]、收入超过 25,000 孟加拉塔卡/月（AOR=10.52，95%置信区间 3.43-32.26）、工作经验超过 10 年（AOR=9.31，95%置信区间 1.92-45.09）、每天工作时间超过 8 小时（AOR=6.14，95%置信区间 2.69-13.10）、按日计薪（AOR=4.05，95%置信区间 1.16-14.14）和接受过食品安全培训（AOR=8.98，95%置信区间 2.16-37.32）。良好的食品安全知识（AOR=5.68，95%置信区间 2.33-13.87）和每天工作时间超过 8 小时（AOR=8.44，95%置信区间 3.11-22.91）与良好的食品安全实践显著相关。
在孟加拉国的肉铺从业人员中，发现他们对食品安全的知识和实践水平较差。研究结果可能有助于公共卫生专业人员和从业人员制定有针对性的策略，以提高这一人群的食品安全知识和实践水平。这些策略可能包括对良好的食品安全实践进行教育和宣传。
