Knowledge, attitude, and practices of butcher shop workers about foodborne pathogens and safety measures in Addis Ababa city and Burayu town, Ethiopia.

Foodborne diseases are an increasing public health issue worldwide. Inadequate food safety laws and weak regulatory systems make it difficult to control food-related morbidity. Understanding the practices of meat handlers and materials used in the butcher shops is a critical input for appropriate intervention. This study aimed to assess butcher shop workers' knowledge, attitudes, and practices on foodborne pathogens and safety measures to be implemented at the butcher shop level. A cross-sectional survey was carried out among 126 butcher shop workers. A structured questionnaire and observation were used. Interview was conducted face to face during working hours. Questions on food safety knowledge, attitude, and practices were valued 0 and 1 for wrong and correct answers, respectively. One hundred twenty-four (98.4%) of the study participants were male and the mean age was 29.1 ± 8 years. Fifty (40%) of butcher shop workers have unsatisfactory knowledge level of foodborne diseases with mean score of 6.2 ± 0.8 below the cut of points < 68% accuracy. Ninety-two (73%) respondents have a good attitude on food safety. Seventy -four (59%) of participants were not maintaining food safety practices. In conclusion, the knowledge level of respondents on the role of personal hygiene in reduction of foodborne diseases was unsatisfactory. Periodic training on food safety measures is critical to increase awareness of the butcher shop workers.