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<p>The total weighted sample included in this analysis was 62,432,197. Model with the lowest DIC, AIC and BIC values was selected as the best-fitting model. Safe food handling practice among households was 42.4%. Being completed primary school, secondary/vocational education, and university-level education had higher safe food handling practices by 0.21 (95% CI: 0.10, 0.32), 0.49 (95% CI: 0.36, 0.63), and 0.84 (95% CI: 0.64, 1.05), respectively. Working in government, the private sector, self-employed, and retired had significantly higher safe food handling practices by 0.28 (95% CI: 0.05, 0.51), 0.45 (95% CI: 0.17, 0.72), 0.34 (95% CI: 0.14, 0.54), and 0.35 (95% CI: 0.07, 0.64), respectively. Being poorer, middle, richer, and richest wealth index had significantly higher safe food handling practices by 0.33 (95% CI: 0.16, 0.50), 0.52 (95% CI: 0.33, 0.71), 0.84 (95% CI: 0.60, 1.08), and 1.37 (95% CI: 1.09, 1.65), respectively. Being married, female respondents, households having access to basic hygiene services, residing in urban areas, and being exposed to health information were significantly associated with the outcome. There is a significant gap in safe food handling practices. Core household and community-level factors that influence safe food handling practices were identified. Policymakers should implement targeted interventions.</p>

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Determinants of food safety practices among Ethiopian households: a multilevel mixed effects linear regression analysis

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月15日

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  • Aderajew Mekonnen Girmay,
  • Kirubel Tesfaye Teklu,
  • Ermias Alemayehu Adugna,
  • Daniel Abera Dinssa,
  • Abel Weldetinsae,
  • Zinabu Assefa Alemu,
  • Sisay Derso Mengesha,
  • Mesaye Getachew Weldegebriel,
  • Melaku Gizaw Serte,
  • Bedasa Wagari,
  • Abdi Keba,
  • Endale Amare,
  • Masresha Tessema,
  • Getachew Tollera,
  • Mesay Hailu,
  • Hung Nguyen-Viet,
  • Vivian Hoffmann,
  • Eleni Papadopoulou,
  • Delia Grace,
  • Kebede Amenu

摘要

The total weighted sample included in this analysis was 62,432,197. Model with the lowest DIC, AIC and BIC values was selected as the best-fitting model. Safe food handling practice among households was 42.4%. Being completed primary school, secondary/vocational education, and university-level education had higher safe food handling practices by 0.21 (95% CI: 0.10, 0.32), 0.49 (95% CI: 0.36, 0.63), and 0.84 (95% CI: 0.64, 1.05), respectively. Working in government, the private sector, self-employed, and retired had significantly higher safe food handling practices by 0.28 (95% CI: 0.05, 0.51), 0.45 (95% CI: 0.17, 0.72), 0.34 (95% CI: 0.14, 0.54), and 0.35 (95% CI: 0.07, 0.64), respectively. Being poorer, middle, richer, and richest wealth index had significantly higher safe food handling practices by 0.33 (95% CI: 0.16, 0.50), 0.52 (95% CI: 0.33, 0.71), 0.84 (95% CI: 0.60, 1.08), and 1.37 (95% CI: 1.09, 1.65), respectively. Being married, female respondents, households having access to basic hygiene services, residing in urban areas, and being exposed to health information were significantly associated with the outcome. There is a significant gap in safe food handling practices. Core household and community-level factors that influence safe food handling practices were identified. Policymakers should implement targeted interventions.