Assessment of Knowledge, Attitudes and Practices of Food Handlers in &amp;lt;i&amp;gt;Attieke&amp;lt;/i&amp;gt; Production Units in Relation to Food Hygiene and Safety in C&amp;#244;te d’Ivoire in 2012

Djéni, Theodore N.; Kouamé, Alfred K.; Youssouf, Traore; Nevry, Rose Koffi; Djè, Marcellin Koffi

doi:10.4236/fns.2014.510099

Cited by 10 publications

(6 citation statements)

References 9 publications

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“…One Health Outlook system of the animals, and the meat processing environment are the common health risks for the meat consumers [2]. The food handlers' poor knowledge about the food contaminants and good hygienic practices are the main factors for poor prevention and control practices of these contaminants [3][4][5][6]. The meat handlers, which include slaughterers, meat inspectors, transporters, meat processors, and butcher shop workers are expected to be knowledgeable on foodborne pathogens, temperature control, cross-contamination, and cleaning and sanitation activities.…”

Section: Open Accessmentioning

confidence: 99%

“…Hygiene problem is not only limited to slaughtering operations, but it is also associated with imprudent processing, marketing, and operating systems [ 3 – 6 , 15 , 16 ]. The knowledge and practices of the abattoir and butcher shop workers about food safety are therefore very crucial to eliminate the emerging and re-emerging zoonotic microorganisms and to produce healthy and wholesome meat for consumers.…”

Section: Introductionmentioning

confidence: 99%

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

Gebeyehu

Tsegaye

2022

One Health Outlook

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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 workers. Majority (88.9%) of the participants did not know about meat safety and 74.3% of the participants had insufficient practices. The cumulative knowledge of both abattoir and butcher shop workers was significantly associated (p = 0.001) with their knowledge of the presence of diseases causing agents in meat, the source of meat contamination, and the common critical points of meat contamination along the meat value chain. The cumulative practice of abattoir workers was significantly associated with their practices on daily meat transporting vehicle washing (p = 0.007), reducing meat contamination (p = 0.001), duration of animal fasting before slaughter (p = 0.039), cleaning of the animal body before slaughter (p = 0.002), cleaning material used in the abattoir (p = 0.003), disposal of abattoir waste (p = 0.002), and type of biosecurity measures used (p = 0.013). Similarly, the cumulative practice of butcher shop workers was associated (p = 0.001) with their practices of attracting customers, storing remaining meat from daily sales, and measures on contaminated food. Employment of the participants was significantly associated with both the cumulative knowledge (p = 0.007) and practice (p = 0.001) of the participants while the age of the participants was associated (p = 0.001) with only their cumulative practices. Conclusions In general, the participants’ food safety knowledge and practice were unsatisfactory. As a result, the integrated food safety policy formulation in a One Health framework, and collaborative awareness creation among different food safety stakeholders were recommended.

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Section: Open Accessmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Gebeyehu

Tsegaye

2022

One Health Outlook

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“…Meat hygiene and safety is not limited to slaughtering facilities, but it is also associated with the knowledge and practice of meat handlers [9]. Given that meat is such perishable foodstuff, meat handlers' poor personal hygiene can contribute to the spread of microbes through their hands, clothes, wounds and hair [10].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Operational facilities and Hygienic Practices of Abattoirs and Butcher shops in Ethiopia: Implications for Consumer’s Health

Yimana,

Hassen

2024

Preprint

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Most meat-borne outbreaks are usually attributed to contamination in the meat supply chain due to poor handling practices and incomplete operational facilities. A cross-sectional study, using a structured questionnaire interview and observational checklist, was conducted to assess the hygienic practices of workers from abattoir and butcher shops and the operational facilities in the area. A total of 286 randomly selected workers were participated in this study. At the abattoirs, isolation pen for sick animals, stunning boxes, separate rooms for carcass and offal, cooling equipment and laboratories were missing facilities. Inhumane stunning, inadequate hand washing, insufficient trained workers, irregular medical checkups, and unspecified roles in the slaughtering process were practices that led to unhygienic handling of meat. At butcher shops, hand washing after meat handling (97.9%), storing leftover meat in refrigerators (80.9 %), concrete/tile floors (94.5%), and white-painted walls were good practices observed. Displaying meat at room temperature, wrapping meat with plastic bags and newspapers and untrained workers (82.6%) were practices that could compromise the quality of meat. Training was the only factor significantly associated with the hygienic practice of workers both at abattoirs (p=0.023) and butcher shops (p=0.012). Our study identified substandard facilities and unhygienic practices both at abattoirs and butcher shops that lead to microbial contamination of meat, which could be enhanced through improving operational facilities, training, and implementation of quality control systems.

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“…More than 250 foodborne diseases are caused by either bacteria ( Clostridium , Botulinum, Escherichia coli , Salmonella, Listeria, Vibrio cholerae ); viruses ( Enterovirus , hepatitis A, Rotavirus, Norovirus ); or parasites ( Entamoeba histolytica , Cryptosporidiosis, Giardia, Trichinosis). [4567] The various foodborne diseases are botulism, campylobacteriosis, hepatitis A, Norovirus infection, salmonellosis, shigellosis, diarrhea, typhoid, food poisoning, amoebiasis, ascariasis, hook worm infections, etc. [6] Therefore, a good working environment and periodic training should be provided by upper management to food handlers.…”

Section: Introductionmentioning

confidence: 99%

Implementing a skill development program among food handlers in tertiary care hospital to improve their personal hygiene: A pilot study

Bhattacharya

Talati

Gupta

et al. 2019

J Edu Health Promot

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INTRODUCTION: Food handlers with poor personal hygiene and lack of awareness in preventing foodborne diseases working in hospitality sectors or hospitals could spread foodborne infections. OBJECTIVE: Our study objective was to ascertain the impact of a video-based educational intervention program and administrative measures on improvement in personal hygiene of food handlers in hospital. METHODOLOGY: We conducted this pilot study among all 103 food handlers who were working in a tertiary care hospital. A checklist-based scoring and physical examination were conducted by the investigator for the food handlers. After baseline scoring S1, intervention 1 and 2 was implemented, and score was obtained as S2 and S3, respectively. Descriptive statistics was calculated, and score was compared by repeated measures ANOVA test using SPSS-22 software. RESULTS: Our study revealed that a total of 19.2% of food handlers had health complaints. More than half (54.8%) admitted that they had suffered from any kind of illness since last 6 months. Common illness was viral fever (40.3%) followed by typhoid (5.7%), dengue (4.8%) and urinary tract infection (3.8%). Most of the food handlers had long hair (62.5%) followed by long nail (57.69%). Nearly, one-fifth (20.1%) of food handlers nail was infected with fungus. Worm was found in 14.4% cases by stool examination. Statistically significant ( P < 0.05) improvement in score was observed after each intervention. DISCUSSION: Poor hygiene (Score-1 = 23.76) was observed at baseline study although there was a mechanism in place for a yearly health checkup and regular (6 monthly) hygiene training. After interventions (video-based training and administrative measures), the score was improved to Score-3 (42.57). Statistically significant ( P < 0.05) differences in hygiene score were observed for variables such as state of residence, education level, and working experiences (inside or outside the hospital). CONCLUSION: It is possible to improve personal hygiene among food handlers using video-based interactive training methods and administrative measures with no extra or minimal cost. RECOMMENDATIONS: This “piggyback” approach of training can be imparted in addition to routine training measures among the food handlers for improving their personal hygiene in the hospital setting.

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Assessment of Knowledge, Attitudes and Practices of Food Handlers in <i>Attieke</i> Production Units in Relation to Food Hygiene and Safety in Côte d’Ivoire in 2012

Cited by 10 publications

References 9 publications

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

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

Assessment of the Operational facilities and Hygienic Practices of Abattoirs and Butcher shops in Ethiopia: Implications for Consumer’s Health

Implementing a skill development program among food handlers in tertiary care hospital to improve their personal hygiene: A pilot study

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