Food hygiene practices and its associated factors among model and non model households in Abobo district, southwestern Ethiopia: Comparative cross-sectional study

Abstract

BackgroundIn developing country most of human infectious diseases are caused by eating contaminated food. Estimated nine out ten of the diarrheal disease is attributable to the environment and associated with risk factors of poor food hygiene practice. Understanding the risk of eating unsafe food is the major concern to prevent and control food borne diseases. The main goal of this study was to assessing food hygiene practices and its associated factors among model and non model households at Abobo district.MethodsThis study was conducted from 18 October 2013 to 13 June 2014. A community-based comparative cross-sectional study design was used. Pretested structured questionnaire was used to collect data. A total of 1247 households (417 model and 830 non model households) were included in the study from Abobo district. Bivariate and multivariate logistic regression analysis was used to identify factors associated with outcome variable.ResultsThe study revealed that good food hygiene practice was 51%, of which 79% were model and 36.70% were non model households. Type of household [AOR: 2.07, 95% CI: (1.32–3.39)], sex of household head [AOR: 1.63, 95% CI: (1.06–2.48)], Availability of liquid wastes disposal pit [AOR: 2.23, 95% CI: (1.39,3.63)], Knowledge of liquid waste to cause diseases [AOR: 1.95, 95% (1.23,3.08)], and availability of functional hand washing facility [AOR: 3.61, 95% CI: (1.86–7.02)] were the factors associated with food handling practices.ConclusionThis study revealed that good food handling practice is low among model and non model households. While type of household (model versus non model households), sex, knowledge of solid waste to cause diseases, availability of functional hand washing facility, and availability of liquid wastes disposal pit were the factors associated with outcome variable. Health extension workers should play a great role in educating households regarding food hygiene practices to improve their knowledge and practices of the food hygiene.

Determinants of Dehydration Status and Associated Risk Factors of Cholera Outbreak in Oromia, Ethiopia

“…Likewise the other factors like whether the patients had intravenous injection and whether the antibiotics treatment was given by the patients was included in the study and found significant with 1% and 5% level of significance. Other previous studies are also consistent with this result [7][8][9].…”

Determinants of Dehydration Status and Associated Risk Factors of Cholera Outbreak in Oromia, Ethiopia

“…Previous studies revealed that the variable was signi cant factors for cholera outbreak [5,6] Likewise the other factors like whether the patients had intravenous injection and whether the antibiotics treatment was given by the patients was included in the study and found signi cant with 1% and 5% level of signi cance. Other previous studies are also consistent with this result [7][8][9] The results of cut1 (-1.738741) in Table 2 above refers to the estimated cut-point on latent variable to differentiate no dehydrated from some dehydrated and severe dehydrated when the value of all predictors are evaluated at their reference categories. Whereas cut2 (.186633) is the estimated cut-point used to differentiate some dehydrated from no dehydrated and severe dehydrated keeping the factors to be at their reference.…”

Assessment of sanitary status of food and drinks catering establishments: A descriptive observational study in south East Asmara, Eritrea, 2019

“…The study revealed that, majority (91.4%) of the establishments'' dining room, about two-third (66.7%) of the kitchens and 68.5% of the store room had good and clean sanitary conditions. Safer food preparation and handling were reported by persons who were females, at least 40 years of age and at least having high school level education in some studies conducted elsewhere [19,20].Majority of the food handlers in our study were found to be males, in the age range between 20 and 35 years and a few of them had reached higher educational level. The reason for more number of young males as food handlers' might be due to the higher unemployment rate in other sectors of the country.…”