埃塞俄比亚食品从业人员的食品卫生习惯及影响因素：一项系统评价与荟萃分析
Food hygiene practices and determinants among food handlers in Ethiopia: a systematic review and meta-analysis.
作者信息
Zenbaba Demisu, Sahiledengle Biniyam, Nugusu Fikadu, Beressa Girma, Desta Fikreab, Atlaw Daniel, Chattu Vijay Kumar
机构信息
Public Health Department Bale-Goba, Madda Walabu University Goba Referral Hospital, Bale Goba, Ethiopia.
School of Medicine, Anatomy Department, Madda Walabu University Goba Referral Hospital, Bale Goba, Ethiopia.
出版信息
Trop Med Health. 2022 May 19;50(1):34. doi: 10.1186/s41182-022-00423-6.
BACKGROUND
Food-borne diseases are a major public health concern worldwide, particularly in low and middle-income countries (LMICs), such as Ethiopia. Poor food hygiene practices primarily exacerbate food-borne illness transmission. Prior studies on the food hygiene practices among food handlers in Ethiopia were inconsistent. Therefore, this meta-analysis and systematic review aimed to estimate the pooled proportion of good food hygiene practices and identify the determinants in Ethiopia.
METHODS
The preferred reporting items for systematic review and meta-analysis (PRISMA) instruments were used, and a systematic search was performed in the PubMed/MEDLINE, POPLINE, HINARI, Science Direct, Cochrane Library databases, and Google Scholar were systematically last searched on the 24th February 2022 for relevant articles. Only the observational studies that reported the proportion of good food hygiene practices and their associated factors among food handlers were included. The quality of the included studies was assessed by two independent authors. Articles with unclear methodologies and did not report the overall proportions of good food hygiene practice were excluded. The effect estimates for pooled proportion and pooled odds ratio (POR) along with a 95% confidence interval (CI) were determined conducting using DerSimonian-Laird's random effect model.
RESULTS
Among 817 retrieved studies, 23 eligible articles with a total sample size of 7153 study participants were included in the meta-analysis. The pooled proportion of good food hygiene practices among food handlers was 50.5% [95% CI: (41.6, 59.4%]; I = 98.7%, p value = 0.001]. Food handlers with formal education (POR = 4.60, 95% CI: 3.05, 6.93), good knowledge (POR = 1.98, 95% CI: 1.26, 3.11), training (POR = 3.52, 95% CI: 2.35, 5.28), and a positive attitude (POR = 3.41, 95% CI: 2.52, 4.61) about food hygiene components, as well as regular medical checkups (POR = 6.75, 95% CI: 4.49) were significantly associated with good food hygiene practice.
CONCLUSIONS
Only half of Ethiopia's food handlers had good food hygiene practice.
IMPLICATION OF THE STUDY
The key elements of effective food hygiene practice that will aid in the development of feasible interventions to increase food handler compliance with food hygiene components have been identified.
背景
食源性疾病是全球主要的公共卫生问题，在低收入和中等收入国家（LMICs）尤为突出，比如埃塞俄比亚。不良的食品卫生习惯主要会加剧食源性疾病的传播。先前关于埃塞俄比亚食品从业人员食品卫生习惯的研究结果并不一致。因此，本荟萃分析和系统评价旨在估计埃塞俄比亚良好食品卫生习惯的合并比例，并确定其决定因素。
方法
采用系统评价和荟萃分析的首选报告项目（PRISMA）工具，在PubMed/MEDLINE、POPLINE、HINARI、Science Direct、Cochrane图书馆数据库中进行系统检索，并于2022年2月24日在谷歌学术上系统地进行了最后一次检索以查找相关文章。仅纳入报告了食品从业人员良好食品卫生习惯比例及其相关因素的观察性研究。由两名独立作者评估纳入研究的质量。排除方法不明确且未报告良好食品卫生习惯总体比例的文章。使用DerSimonian-Laird随机效应模型确定合并比例和合并优势比（POR）以及95%置信区间（CI）的效应估计值。
结果
在检索到的817项研究中，有23篇符合条件的文章被纳入荟萃分析，总样本量为7153名研究参与者。食品从业人员中良好食品卫生习惯的合并比例为50.5%[95%CI：(41.6, 59.4%)；I² = 98.7%，p值 = 0.001]。接受过正规教育的食品从业人员（POR = 4.60，95%CI：3.05, 6.93）、具备良好知识（POR = 1.98，95%CI：1.26, 3.11）、接受过培训（POR = 3.52，95%CI：2.35, 5.28）、对食品卫生成分持积极态度（POR = 3.41，95%CI：2.52, 4.61）以及定期进行体检（POR = 6.75，95%CI：4.49）与良好的食品卫生习惯显著相关。
结论
埃塞俄比亚只有一半的食品从业人员有良好的食品卫生习惯。
研究的意义
已确定有效食品卫生习惯的关键要素，这将有助于制定可行的干预措施，以提高食品从业人员对食品卫生成分的依从性。
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