Meat Hygiene Knowledge and Practices Among Workers in Bangladesh
Author Information
Author(s): Hasan Md Asibul, Uddin Md Bashir, Ahmed Syed Sayeem Uddin
Primary Institution: Sylhet Agricultural University
Hypothesis
What is the level of knowledge, attitudes, and practices regarding meat hygiene among slaughterhouse workers and retail meat sellers in Bangladesh?
Conclusion
The study found that while most participants had good knowledge of meat hygiene, their practices were often inadequate, highlighting the need for improved training and education.
Supporting Evidence
- 70.70% of participants demonstrated good knowledge of meat hygiene.
- 53% of respondents showed positive attitudes towards meat hygiene.
- Only 5% of respondents used soap when washing hands before handling meat.
- 69% of respondents reported handling carcasses while sick or with diarrhea.
Takeaway
This study shows that many people who handle meat know how to keep it safe, but they don't always do it right, which can make people sick.
Methodology
A descriptive, cross-sectional survey was conducted using a structured questionnaire to assess knowledge, attitudes, and practices among 408 meat handlers.
Potential Biases
Potential biases may arise from self-reported data and the limited geographical scope of the study.
Limitations
The study was limited to one district, which may not represent the broader population.
Participant Demographics
Participants had a mean age of 34.63 years, with 54% being young, 68% were meat sellers, and 89% had at least a primary education.
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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