Zegene Girma Mamo, Mereta Seid Tiku, Mekonen Seblework
Department of Public Health, Mizan Aman Health Science College, Mizan Aman, Ethiopia.
Department of Water and Health, Ethiopian Institute of Water Resources, Addis Ababa University, Addis Ababa, Ethiopia.
PLoS One. 2025 Jul 3;20(7):e0326862. doi: 10.1371/journal.pone.0326862. eCollection 2025.
Beef is a key component of human diet but also a favorable medium for microbial growth. However, research has largely overlooked major beef retailers and the specific roles of handlers, missing critical points for intervention. This study aims to address these gaps to support targeted microbial safety measures based on handlers' specific roles in beef processing.
A cross-sectional study was conducted in Mizan-Aman, Southwest Ethiopia, from February 20 to April 20, 2024. The sample size was determined using a single population proportion formula, resulting in the inclusion of 372 participants, yielding a response rate of 360 (96.8%). Beef retailers were randomly selected, while beef handlers were chosen through systematic sampling technique. Data collection was done using a structured questionnaire and observation checklist. Following a quality assessment, the data were analyzed using STATA 16, employing descriptive statistics and logistic regression. Bivariable analysis (p ≤ 0.25) was performed to identify variables for multivariable analysis. Statistical significance was assessed using adjusted odds ratios (AOR) and 95% confidence intervals (CI), with a significance level set at p < 0.05.
Findings indicated that a significant proportion of beef handlers demonstrated inadequate knowledge (61%), negative attitudes (58%), and insufficient safety practices (55%). Among several factors associated with knowledge, attitude and practice of beef handlers, training in food safety was linked to good knowledge (AOR = 4.17, 95% CI: 1.15-15.12), while the role of a waiter was associated with both good knowledge (AOR = 4.5, 95% CI: 1.83-10.95), and more favorable attitudes (AOR = 2.8, 95% CI: 1.02-7.31). On the other hand, poor knowledge (AOR = 4.40, 95% CI: 2.44-7.94) and unfavorable attitudes (AOR = 4.84, 95% CI: 2.62-8.95) were significantly correlated with inadequate microbial safety practices.
Many beef handlers lack sufficient knowledge, attitudes, and practices regarding beef safety, regardless of their job roles. Improving microbial safety requires strategies such as formal education, training, health checks, and certification.
牛肉是人类饮食的关键组成部分，但也是微生物生长的有利媒介。然而，研究在很大程度上忽视了主要的牛肉零售商以及处理人员的具体作用，遗漏了关键的干预点。本研究旨在填补这些空白，以支持基于处理人员在牛肉加工中具体作用的针对性微生物安全措施。
于2024年2月20日至4月20日在埃塞俄比亚西南部的米赞-阿曼进行了一项横断面研究。使用单总体比例公式确定样本量，最终纳入372名参与者，得到360份有效回复（回复率为96.8%）。牛肉零售商通过随机选择，而牛肉处理人员则通过系统抽样技术选取。使用结构化问卷和观察清单进行数据收集。经过质量评估后，使用STATA 16对数据进行分析，采用描述性统计和逻辑回归。进行双变量分析（p≤0.25）以确定多变量分析的变量。使用调整后的优势比（AOR）和95%置信区间（CI）评估统计学显著性，显著性水平设定为p<0.05。
研究结果表明，很大一部分牛肉处理人员表现出知识不足（61%）、态度消极（58%）和安全操作不充分（55%）。在与牛肉处理人员的知识、态度和操作相关的几个因素中，食品安全培训与良好的知识相关（AOR = 4.17，95% CI：1.15 - 15.12），而服务员的角色与良好的知识（AOR = 4.5，95% CI：1.83 - 10.95）以及更积极的态度（AOR = 2.8，95% CI：1.02 - 7.31）均相关。另一方面，知识不足（AOR = 4.40，95% CI：2.44 - 7.94）和态度不佳（AOR = 4.84，95% CI：2.62 - 8.95）与微生物安全操作不充分显著相关。
许多牛肉处理人员无论其工作角色如何，在牛肉安全方面都缺乏足够的知识、态度和操作。改善微生物安全需要采取正规教育、培训、健康检查和认证等策略。
