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<p>The dry fish industry plays a crucial role in supporting livelihoods, contributing to the economy, and ensuring nutritional security. However, inadequate awareness and poor hygiene and sanitation practices often lead to food contamination. This study aimed to assess the different domains of knowledge and safety practices, and their determinants among dry fish handlers. We employed multistage cluster random sampling in a cross-sectional design and included a total of 412 data using a structured questionnaire. Descriptive (frequencies, percentages, means, and standard deviations) and inferential statistics (ANOVA, t-test, and linear regression) were applied. Higher personal hygiene knowledge was observed among respondents with higher income (β = 1.45), sole business ownership, and no occupational health problems (β = 1.53; <i>p</i> &lt; 0.05). Environmental hygiene knowledge was significantly higher among participants with secondary education or above (β = 1.44–3.47), those employing paid workers, those who received training on dry fish handling and food safety (β = 4.49), or waste management (β = 3.41), and those without occupational health risks (<i>p</i> &lt; 0.05). Food safety knowledge was significantly higher among younger (β = 1.26) and educated respondents (β = 1.68–3.28), those employing paid workers (β = 2.93), those receiving relevant training (β = 3.96–6.33), and those without occupational health problems (β = 1.65; <i>p</i> &lt; 0.05). Workplace practice scores were higher among lower-aged, those trained in dry fish handling and food safety (β = 3.11), and those without chronic diseases (β = 0.53), whereas group ownership (β=-1.17) and employment of daily contractual workers (β=-0.54) were associated with poorer practices (<i>p</i> &lt; 0.05). Food safety knowledge was strongly correlated with practice score (<i>r</i> = 0.688; <i>p</i> &lt; 0.01).These findings highlight gaps in knowledge and safety practices and emphasize the need for targeted training programs, recruitment of skilled workers, financial support to improve infrastructure, and promoting safer and more sustainable dry fish processing practices.</p>

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Factors influencing knowledge and safety practices among dry fish handlers in the southern coastal region of Bangladesh

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月23日

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  • Md Shafiqul Islam Khan,
  • Dilruba Easmin Jharna,
  • Mohammad Asadul Haque,
  • Farzana Islam Rume,
  • Mohammad Tazrian Abid

摘要

The dry fish industry plays a crucial role in supporting livelihoods, contributing to the economy, and ensuring nutritional security. However, inadequate awareness and poor hygiene and sanitation practices often lead to food contamination. This study aimed to assess the different domains of knowledge and safety practices, and their determinants among dry fish handlers. We employed multistage cluster random sampling in a cross-sectional design and included a total of 412 data using a structured questionnaire. Descriptive (frequencies, percentages, means, and standard deviations) and inferential statistics (ANOVA, t-test, and linear regression) were applied. Higher personal hygiene knowledge was observed among respondents with higher income (β = 1.45), sole business ownership, and no occupational health problems (β = 1.53; p < 0.05). Environmental hygiene knowledge was significantly higher among participants with secondary education or above (β = 1.44–3.47), those employing paid workers, those who received training on dry fish handling and food safety (β = 4.49), or waste management (β = 3.41), and those without occupational health risks (p < 0.05). Food safety knowledge was significantly higher among younger (β = 1.26) and educated respondents (β = 1.68–3.28), those employing paid workers (β = 2.93), those receiving relevant training (β = 3.96–6.33), and those without occupational health problems (β = 1.65; p < 0.05). Workplace practice scores were higher among lower-aged, those trained in dry fish handling and food safety (β = 3.11), and those without chronic diseases (β = 0.53), whereas group ownership (β=-1.17) and employment of daily contractual workers (β=-0.54) were associated with poorer practices (p < 0.05). Food safety knowledge was strongly correlated with practice score (r = 0.688; p < 0.01).These findings highlight gaps in knowledge and safety practices and emphasize the need for targeted training programs, recruitment of skilled workers, financial support to improve infrastructure, and promoting safer and more sustainable dry fish processing practices.