The sanitary condition of food and drink establisment in Awash-Sebat Kilo town, Afar region, Ethiopia

Kumie, Abera; Mezene, Ashebir; Amsalu, Aderajew; Tizazu, Ayalew; Bikila, Bedasa

doi:10.4314/ejhd.v20i3.46856

Cited by 10 publications

(13 citation statements)

References 4 publications

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“…One hundred eighty-eight (49.0%) food handlers had good food safety practice. This finding is lower than the findings of studies in Bahir Dar (67.6%) [24], Arba Minch (67.4%) [21] and in Dubai (81.74%) [17]. While the finding was close with studies in Dangila town (52.5%), Addis Ababa (52.3%), Imo State, Nigeria (50%) and Turkey (48.4%) [6, 19, 25, 26], respectively.…”

Section: Discussioncontrasting

confidence: 65%

“…But ensuring safe food service has been one of the major challenges and concerns for producers, consumers and public health officials. Studies revealed that lack of basic sanitary facilities/infrastructures, poor knowledge and practice of hygiene and sanitation among food handlers in food service establishments, and negligence in safe food handling are major reasons of poor food safety practice in food establishments [16, 17]. Therefore, it is very essential to identify factors affecting safe food handling practices, especially during preparation and serving.…”

Section: Introductionmentioning

confidence: 99%

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Factors associated with food safety practices among food handlers: facility-based cross-sectional study

2019

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ObjectiveThe primary objective of this study was to assess factors associated with food safety practices among food handlers in Gondar city food and drinking establishments. The facility-based cross-sectional study was undertaken from March 3 to May 28, 2018, in Gondar city. Simple random sampling method was used to select both establishments and the food handlers. The data were collected through face-to-face interview using pre-tested Amharic version of the questionnaire. Data were entered and coded into Epi info version 7.0.0 and exported to SPSS version 22 for analysis.ResultsOne hundred and eighty-eight (49.0%) had good food handling practice out of three hundred and eighty-four food handlers. Marital status (AOR: 0.36, 95% CI 0.05, 0.85), safety training (AOR: 4.01, 95% CI 2.71, 9.77), supervision by health professionals (AOR: 4.10, 95% CI 1.71, 9.77), routine medical checkup (AOR: 8.80, 95% CI 5.04, 15.36), and mean knowledge (AOR: 2.92, 95% CI 1.38, 4.12) were the factors significantly associated with food handling practices. The owners, managers and local health professionals should work on food safety practices improvement.

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Section: Discussioncontrasting

confidence: 65%

Section: Introductionmentioning

confidence: 99%

Factors associated with food safety practices among food handlers: facility-based cross-sectional study

2019

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“…The sum of these conditions was computed and the mean score of all observations was used as a cut-off point to categorize establishments. Food and drinking establishments with higher than mean value were categorized under good sanitary conditions; whereas, whose score was < 11 .2 were considered as poor sanitary conditions.…”

Section: Methodsmentioning

confidence: 99%

Factors associated with sanitary conditions of food and drinking establishments in Addis Ababa, Ethiopia: cross-sectional study

Mendedo¹,

Berhane²,

Haile³

2017

Pan Afr Med J

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IntroductionFood borne illness has been a global challenge and it persisted as a major public health problem, which consumes significant amounts of health care resources, particularly in the developing world. Poor sanitary conditions of food and drinking establishments are the major cause for the occurrence of food borne illness. This study assessed sanitary conditions of food and drinking establishments in Arada sub-city, Addis Ababa, Ethiopia.MethodsA cross-sectional study design with stratified simple random sampling technique was used. Data were collected from 587 licensed food and drinking establishments and their managers, using interviewer administered questionnaire and observation checklist. The data were entered using Epi info version 3.5.3 and analyzed using SPSS version 20. Binary and Multi-variable logistic regression analyses were conducted.ResultsThe study showed 58.8% of food and drinking establishments were under poor sanitary conditions; only 16.5% of the establishments had a proper liquid waste disposal facility, and only 7.2% had a suitable dish washing facility. Availability of trained managers on hygiene and sanitation (AOR = 2.56, 95% CI: 1.66-3.94); inspection from the respective body (AOR = 4.41, 95% CI: 2.9-6.8) and the distance between kitchen and toilet (AOR = 1.8, 95% CI: 1.1-3.0) were associated factors which affected sanitary conditions.ConclusionA majority of the establishments had poor sanitary conditions; where an absence of sanitary facilities for waste management was major cause. Regulatory bodies should conduct regular inspection on the establishments to promote and ensure proper hygiene and sanitation practices.

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“…Food hygiene is the set of basic principles employed in the systematic control of the environmental conditions during production, packaging, delivery/transportation, storage, processing, and preparation, selling and serving of food in such a manner as to ensure that food is safe to consume. However, inappropriate and inconsistent food hygiene and safety activities can cause a health threat in developing countries due to di culties in securing optimal hygienic food handling practices [15], [16].…”

Section: Introductionmentioning

confidence: 99%

Prevalenceof Intestinal Parasites and Associated Factors Among Food Handlers Working in Food and Drink Establishments at Mizan-aman Town, Southwest Ethiopia, 2018, Community Based Study

Dachew¹,

Zegene²,

Shanab³

et al. 2021

Preprint

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Background: Food borne diseases has remained a major global public health issue with substantial morbidity and mortality associated with the consumption of contaminated food staffs. Parasitic infection is among the major disease especially in developing countries and sub-Saharan countries.Objective:-This study was to determine the prevalence of intestinal parasites and associated factors among food handlers working in food and drink establishments at Mizan Aman town southwest Ethiopia.Method:- A community based cross sectional study was conducted in Mizan Aman town. A total of 418 food handlers from randomly selected 209 foods and drink establishments were interviewed and finally stool samples were taken. Parasitological assessment was performed by qualified laboratory technologists using the physiological saline for wet mount and zinc sulphate and formol ether concentration techniques were used. Data were analyzed using statistical SPSS version 21. P ≤0.05 was taken as statistically significantResult: The overall prevalence of intestinal parasites in Mizan Aman town was 26.1% .work experience >10 years (AOR=0.52,95% CI ;2.430,5.012),the food handlers who did not trimmed their finger,(AOR =1.89,95% CI :1.01,3.960) and using common knife for cutting raw meat and other foods (AOR=0.57, 95% CI : 3.61,5.54) were factors associated with parasitic infections. Conclusion: The magnitude of intestinal parasite in mizan aman town is high and work experience, finger trimming status, and using common knife for cutting raw meat and other foods were factors associated with the parasitic infections

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The sanitary condition of food and drink establisment in Awash-Sebat Kilo town, Afar region, Ethiopia

Cited by 10 publications

References 4 publications

Factors associated with food safety practices among food handlers: facility-based cross-sectional study

Factors associated with food safety practices among food handlers: facility-based cross-sectional study

Factors associated with sanitary conditions of food and drinking establishments in Addis Ababa, Ethiopia: cross-sectional study

Prevalenceof Intestinal Parasites and Associated Factors Among Food Handlers Working in Food and Drink Establishments at Mizan-aman Town, Southwest Ethiopia, 2018, Community Based Study

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