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Background <p>Foodborne diseases are a major global public health concern, often resulting from poor food handling and inadequate sanitation. In resource-limited settings, meat handlers play a vital role in maintaining food safety. However, limited data exist on their knowledge and practices. This study assessed food safety knowledge and practices among meat handlers in abattoirs and retail meat shops and identified factors associated with safe food handling in the Gedeo zone, Southern Ethiopia.</p> Methods <p>A cross-sectional study was conducted from March 1, 2024 to April 5, 2024, among 244 randomly selected meat handlers working in abattoirs and retail meat shops in the Gedeo zone, Southern Ethiopia. Data were collected via face-to-face interviews using a structured questionnaire. Data were analyzed using SPSS version 25. Descriptive statistics were computed to summarize demographic and food safety-related characteristics. Bivariable logistic regression was performed, and variables with a <i>p</i>-value &lt; 0.25 were entered into a multivariable logistic regression model. Adjusted odds ratios with 95% confidence intervals (CI) were used to determine statistically significant associations at <i>p</i> &lt; 0.05. Data were presented in tables and narrative summaries.</p> Results <p>All 244 participants completed the study, yielding a response rate of 100%. Among them, 34.4% (95% CI: 28.70–40.64) demonstrated good food safety knowledge, while 32.3% (95% CI: 26.78–38.54) exhibited good food safety practices. The analysis revealed that meat handlers with secondary education or higher had significantly higher odds of possessing good food safety knowledge (AOR = 6.29; 95% CI: 1.96–20.20). Additionally, those with more than ten years of work experience (AOR = 3.14; 95% CI: 1.37–7.21) and those who had received food safety training (AOR = 3.96; 95% CI: 1.39–11.27) also demonstrated higher levels of knowledge. Furthermore, good food safety practices were significantly associated with having tertiary education (AOR = 3.76; 95% CI: 1.06–13.33), work experience exceeding ten years (AOR = 3.61; 95% CI: 1.57–8.30), good food safety knowledge (AOR = 3.11; 95% CI: 1.62–5.98), and a positive attitude toward food safety (AOR = 2.33; 95% CI: 1.21–4.49).</p> Conclusion <p>The levels of food safety knowledge and practices among meat handlers in the Gedeo zone were found to be low. Unsafe behaviors such as improper use of personal protective equipment and handling money while preparing meat remain prevalent. These findings highlight the urgent need for enhanced training, supervision, and regulatory interventions to improve food safety compliance among meat handlers.</p>

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Food safety knowledge, practices, and determinants among meat handlers in abattoirs and retail meat shops in the Gedeo Zone, Southern Ethiopia

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月26日

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  • Tamirat Mengesha Biftu,
  • Belay Negassa,
  • Negasa Eshete Soboksa

摘要

Background

Foodborne diseases are a major global public health concern, often resulting from poor food handling and inadequate sanitation. In resource-limited settings, meat handlers play a vital role in maintaining food safety. However, limited data exist on their knowledge and practices. This study assessed food safety knowledge and practices among meat handlers in abattoirs and retail meat shops and identified factors associated with safe food handling in the Gedeo zone, Southern Ethiopia.

Methods

A cross-sectional study was conducted from March 1, 2024 to April 5, 2024, among 244 randomly selected meat handlers working in abattoirs and retail meat shops in the Gedeo zone, Southern Ethiopia. Data were collected via face-to-face interviews using a structured questionnaire. Data were analyzed using SPSS version 25. Descriptive statistics were computed to summarize demographic and food safety-related characteristics. Bivariable logistic regression was performed, and variables with a p-value < 0.25 were entered into a multivariable logistic regression model. Adjusted odds ratios with 95% confidence intervals (CI) were used to determine statistically significant associations at p < 0.05. Data were presented in tables and narrative summaries.

Results

All 244 participants completed the study, yielding a response rate of 100%. Among them, 34.4% (95% CI: 28.70–40.64) demonstrated good food safety knowledge, while 32.3% (95% CI: 26.78–38.54) exhibited good food safety practices. The analysis revealed that meat handlers with secondary education or higher had significantly higher odds of possessing good food safety knowledge (AOR = 6.29; 95% CI: 1.96–20.20). Additionally, those with more than ten years of work experience (AOR = 3.14; 95% CI: 1.37–7.21) and those who had received food safety training (AOR = 3.96; 95% CI: 1.39–11.27) also demonstrated higher levels of knowledge. Furthermore, good food safety practices were significantly associated with having tertiary education (AOR = 3.76; 95% CI: 1.06–13.33), work experience exceeding ten years (AOR = 3.61; 95% CI: 1.57–8.30), good food safety knowledge (AOR = 3.11; 95% CI: 1.62–5.98), and a positive attitude toward food safety (AOR = 2.33; 95% CI: 1.21–4.49).

Conclusion

The levels of food safety knowledge and practices among meat handlers in the Gedeo zone were found to be low. Unsafe behaviors such as improper use of personal protective equipment and handling money while preparing meat remain prevalent. These findings highlight the urgent need for enhanced training, supervision, and regulatory interventions to improve food safety compliance among meat handlers.