Yemane Bethlehem, Tamene Aiggan
Environmental Health Department, College of Medicine and Health Sciences, Hawassa University, Hawassa, Ethiopia.
Environmental Health Department, School of Public Health, College of Medicine and Health Sciences, Wachemo University, Hossana, Ethiopia.
Environ Health Insights. 2022 Jun 11;16:11786302221103881. doi: 10.1177/11786302221103881. eCollection 2022.
According to available studies, 12%-20% of reported foodborne outbreaks start in the household. It is projected that 1 out of every 10 persons will become ill as a result of consuming tainted food. Poor food handling practices cause 600 million foodborne illnesses each year. In a given year, this leads to 420 000 deaths. In Ethiopia, there is a scarcity of studies on home-food-safety practices and the factors that affect them. This has resulted in a shortage of relevant information on the status of home-food-related illnesses in the country.
A community-based cross-sectional study was carried out from May to June 23, 2021. A standardized and pre-tested questionnaire was used to collect data from 622 households. The total plate count method was used to analyze bacteria on cleaned plates. Epi data version 3.1 was used to enter data, while SPSS version 25 was used to analyze the data. Descriptive statistics and multivariable regression were used to characterize the data and identify factors associated with food safety practices.
51.1% of the study participants had a safe food handling practice. The mean total plate count was 2.34 CFU/cm. In the multivariable regression, Household wealth (AOR = 2.05, 95% CI [1.01-3.16]), Education (AOR = 3.33, 95% CI [1.41-6.31]), Training (AOR = 2.85, 95% CI: [1.31-3.19]), Knowledge of safe practices (AOR = 1.95, 95% CI [1.23-3.08], and Attitude (AOR = 2.04, 95% CI [1.09, 3.82]) were associated with safe food handling practices.
Although data gathering systems for food-borne diseases typically overlook a large number of home-based outbreaks of sporadic infection, it is now widely understood that many episodes of food-borne sicknesses are caused by individuals' inappropriate food handling and preparation in their kitchens. In the current study, educational status, household wealth, food safety training, attitude, and knowledge about FBDs were found to be strongly associated with safe practices. This implies that public education is a key factor in improving food safety practices at home.
根据现有研究，报告的食源性疾病暴发中有12%-20%始于家庭。据预测，每10人中就有1人会因食用受污染的食物而生病。不良的食品处理习惯每年导致6亿例食源性疾病。在某一年，这会导致42万人死亡。在埃塞俄比亚，关于家庭食品安全做法及其影响因素的研究匮乏。这导致该国缺乏有关家庭食物相关疾病状况的相关信息。
于2021年5月至6月23日开展了一项基于社区的横断面研究。使用标准化且经过预测试的问卷从622户家庭收集数据。采用总平板计数法分析清洁盘子上的细菌。使用Epi data 3.1版本录入数据，而使用SPSS 25版本分析数据。描述性统计和多变量回归用于描述数据特征并确定与食品安全做法相关的因素。
51.1%的研究参与者有安全的食品处理习惯。平均总平板计数为2.34 CFU/cm²。在多变量回归中，家庭财富（调整后比值比[AOR]=2.05，95%置信区间[CI][1.01-3.16]）、教育程度（AOR = 3.33，95% CI [1.41-6.31]）、培训（AOR = 2.85，95% CI：[1.31-3.19]）、安全做法知识（AOR = 1.95，95% CI [1.23-3.08]）和态度（AOR = 2.04，95% CI [1.09, 3.82]）与安全的食品处理习惯相关。
尽管食源性疾病的数据收集系统通常会忽略大量家庭中散发性感染的暴发情况，但现在人们普遍认识到，许多食源性疾病事件是由个人在厨房中不当的食物处理和准备方式引起的。在当前研究中，发现教育程度、家庭财富、食品安全培训、态度以及对食源性疾病的了解与安全做法密切相关。这意味着公众教育是改善家庭食品安全做法的关键因素。
