Food safety knowledge and practice of abattoir and butcher shop workers: a health risk management perspective.

ABSTRACT:

Background

Meat is rich in essential proteins and valuable nutrients for human health. Despite these benefits, it is a favorable medium for microbial growth and transmission to humans unless recommended safety procedures are followed. This research aimed to assess the level of knowledge and practice of the abattoir and butcher shop workers who were working in the meat value chain.

Methods

The cross-sectional study design, using structured questionnaire interviews was used to assess the knowledge and practice of abattoir and butcher shop workers. A total of 226 randomly selected workers were participated in this study and bivariate logistic regression was used for data analysis.

Results

Of 226 total participants, 46% were abattoir workers and 54% were butcher shop work

SUBMITTER: Gebeyehu DT 

PROVIDER: S-EPMC9420277 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature