埃塞俄比亚西北部东戈贾姆和西戈贾姆地区新冠疫情期间食品企业食品从业人员的食品卫生实践及其相关因素
Food hygiene practice and its associated factors among food handlers working in food establishments during the COVID-19 pandemic in East Gojjam and West Gojjam Zones, North West Ethiopia.
作者信息
Alamneh Alehegn Aderaw, Ketema Daniel Bekele, Simieneh Muluye Molla, Wubie Moges, Lamore Yonas, Tessema Mekuanint Taddele, Abebaw Abtie, Asmare Biachew, Alemu Tsehay, Teym Abraham, Amsalu Menichil
机构信息
Department of Human Nutrition, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia.
Department of Public Health, College of Health Sciences, Debre Markos University, Debre Markos, Ethiopia.
出版信息
SAGE Open Med. 2022 Feb 21;10:20503121221081070. doi: 10.1177/20503121221081070. eCollection 2022.
OBJECTIVES
This study was aimed to assess the food hygiene practice and associated factors among food handlers working in food establishments during the COVID-19 pandemic in East Gojjam and West Gojjam Zones, North West Ethiopia.
METHODS
A facility-based cross-sectional study was conducted among 845 food handlers working in 423 selected food establishments of East and West Gojjam Zones from 22 September to 2 November 2020. The food handlers were categorized as a cooker and a waiter based on their responsibility. A data collection tool was adapted from the literature and validated by conducting a pre-test prior to the study. Binary logistic regression was done to identify the factors associated with food hygiene practice among food handlers.
RESULTS
The prevalence of poor food hygiene practices among food handlers working in food establishments was 51.2% (95% confidence interval = 47.8, 54.6%). Being both a cooker and waiter (adjusted odds ratio = 2.98; 95% confidence interval = 1.02, 8.66), availability of personal protective equipment (adjusted odds ratio = 2.67; 95% confidence interval = 1.75, 4.08), presence of pipe water in the kitchen (adjusted odds ratio = 2.73; 95% confidence interval = 1.84, 4.06), presence of a supervisor (adjusted odds ratio = 2.26; 95% confidence interval = 1.41, 3.62), and separate dressing room (adjusted odds ratio = 2.69; 95% confidence interval = 1.84, 3.93) were significantly associated with food hygiene practice among food handlers.
CONCLUSION
The prevalence of poor food hygiene practices among food handlers working in food establishments during the COVID-19 pandemic was high. Therefore, improving food hygiene practice focusing on availing personal protective equipment, pipe water in the kitchen, and ensuring the presence of a supervisor as well as a separate dressing room in the food establishment is recommended.
目的
本研究旨在评估埃塞俄比亚西北部东戈贾姆和西戈贾姆地区在新冠疫情期间食品经营场所食品从业人员的食品卫生习惯及相关因素。
方法
2020年9月22日至11月2日，在东戈贾姆和西戈贾姆地区423家选定食品经营场所的845名食品从业人员中开展了一项基于机构的横断面研究。食品从业人员根据其职责分为厨师和服务员。数据收集工具借鉴自文献，并在研究前进行预测试以验证其有效性。采用二元逻辑回归分析确定食品从业人员食品卫生习惯的相关因素。
结果
食品经营场所食品从业人员中不良食品卫生习惯的患病率为51.2%（95%置信区间=47.8，54.6%）。既是厨师又是服务员（调整比值比=2.98；95%置信区间=1.02，8.66）、有个人防护装备（调整比值比=2.67；95%置信区间=1.75，4.08）、厨房有管道水（调整比值比=2.73；95%置信区间=1.84，4.06）、有主管（调整比值比=2.26；95%置信区间=1.41，3.62）以及有单独更衣室（调整比值比=2.69；95%置信区间=1.84，3.93）与食品从业人员的食品卫生习惯显著相关。
结论
新冠疫情期间食品经营场所食品从业人员中不良食品卫生习惯的患病率较高。因此，建议改善食品卫生习惯，重点是提供个人防护装备、厨房的管道水，并确保食品经营场所有主管以及单独更衣室。
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