Negassa Belay, Ashuro Zemachu, Soboksa Negasa Eshete
Department of Environmental Health, College of Medicine and Health Sciences, Dilla University, Dilla, Ethiopia.
Environ Health Insights. 2022 Jun 4;16:11786302221105320. doi: 10.1177/11786302221105320. eCollection 2022.
The food handling practices of food handlers can have a significant impact on the hygienic status of the food. The aim of this study was to determine the prevalence and factors associated with hygienic food handling practices among food handlers in Ethiopia.
PubMed, Science Direct, Google Scholar, and the Cochrane Library databases were used to find articles. Only cross-sectional studies that met the criteria for inclusion were considered. STATA version 16 statistical software was used to perform the meta-analysis. The study's heterogeneity was determined using Cochrane test statistics and the test. A random effect model was used to calculate the pooled prevalence of hygienic food handling practices.
To estimate the pooled prevalence of hygienic food handling practices in Ethiopia, 9 out of 33 reviewed studies were included. The prevalence of hygienic food handling practices was found to be 48.36% (95% CI: 39.74-56.99) in this study. Factors associated with hygienic food handling practices included; lack of food safety training (OR = 5.38; 95% CI: 1.71, 16.89), negative attitude (OR = 3.28; 95% CI: 1.50, 7.13), lack of access to handwashing facilities (OR = 4.84; 95% CI: 1.72, 13.65), lack of regular medical checkup (OR = 5.37; 95% CI: 3.13, 9.23), and lack of secondary education (OR = 2.51; 95% CI: 1.46, 4.32) among food handlers.
In this study, the prevalence of hygienic food handling practices among Ethiopian food handlers was significantly low. Unhygienic food handling practices were attributed to a lack of food safety training, regular medical checkups, handwashing facilities, an unfavorable attitude toward food hygiene practices, and a lack of formal education. As a result, food handlers should receive ongoing food safety and hygiene training.
食品从业人员的食品处理行为会对食品的卫生状况产生重大影响。本研究的目的是确定埃塞俄比亚食品从业人员中卫生食品处理行为的流行情况及其相关因素。
使用PubMed、科学Direct、谷歌学术和考科蓝图书馆数据库查找文章。仅纳入符合纳入标准的横断面研究。使用STATA 16版统计软件进行荟萃分析。采用Cochrane检验统计量和I²检验确定研究的异质性。采用随机效应模型计算卫生食品处理行为的合并流行率。
为了估计埃塞俄比亚卫生食品处理行为的合并流行率，在33项综述研究中纳入了9项。本研究发现，卫生食品处理行为的流行率为48.36%（95%置信区间：39.74 - 56.99）。与卫生食品处理行为相关的因素包括：食品从业人员缺乏食品安全培训（比值比=5.38；95%置信区间：1.71, 16.89）、态度消极（比值比=3.28；95%置信区间：1.50, 7.13）、缺乏洗手设施（比值比=4.84；95%置信区间：1.72, 13.65）、缺乏定期体检（比值比=5.37；95%置信区间：3.13, 9.23）以及缺乏中等教育（比值比=2.51；95%置信区间：1.46, 4.32）。
在本研究中，埃塞俄比亚食品从业人员中卫生食品处理行为的流行率显著较低。不卫生的食品处理行为归因于缺乏食品安全培训、定期体检、洗手设施、对食品卫生行为的不利态度以及缺乏正规教育。因此，食品从业人员应接受持续的食品安全和卫生培训。
