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Factors associated with meat hygiene-practices among meat-handlers in Metropolitan City of Kathmandu, Nepal

Meat hygiene refers to all conditions and measures necessary to ensure safety and suitability of meat at all stages of the food chain. Inadequate hygiene practices allow consumers to be exposed to pathogens causing public health problems. Inadequate facilities and hygiene practices in meat shops res...

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Autores principales: Bhandari, Rabindra, Singh, Anil Kumar, Bhatt, Prakash Raj, Timalsina, Ashish, Bhandari, Rama, Thapa, Pratibha, Baral, Jijeebisha, Adhikari, Sunil, Poudel, Pramila, Chiluwal, Sudip, Joshi, Prakash Chandra, Adhikari, Nabin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10021547/
https://www.ncbi.nlm.nih.gov/pubmed/36962662
http://dx.doi.org/10.1371/journal.pgph.0001181
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author Bhandari, Rabindra
Singh, Anil Kumar
Bhatt, Prakash Raj
Timalsina, Ashish
Bhandari, Rama
Thapa, Pratibha
Baral, Jijeebisha
Adhikari, Sunil
Poudel, Pramila
Chiluwal, Sudip
Joshi, Prakash Chandra
Adhikari, Nabin
author_facet Bhandari, Rabindra
Singh, Anil Kumar
Bhatt, Prakash Raj
Timalsina, Ashish
Bhandari, Rama
Thapa, Pratibha
Baral, Jijeebisha
Adhikari, Sunil
Poudel, Pramila
Chiluwal, Sudip
Joshi, Prakash Chandra
Adhikari, Nabin
author_sort Bhandari, Rabindra
collection PubMed
description Meat hygiene refers to all conditions and measures necessary to ensure safety and suitability of meat at all stages of the food chain. Inadequate hygiene practices allow consumers to be exposed to pathogens causing public health problems. Inadequate facilities and hygiene practices in meat shops results in meat contamination. The study aimed to identify factors associated with meat hygiene practices among meat handlers in the Metropolitan City of Kathmandu, Nepal. A cross-sectional study was designed with a semi-structured questionnaire and observation checklist that collected information about hygiene practices from 320 consenting meat-handlers by interviewer-administered technique. Data was entered in EpiData and analyzed using IBM SPSS version 21. Descriptive statistics of frequency distribution were used to report meat hygiene-practices and other independent variables, with multivariate logistic regression to establish predictors of meat hygiene-practices at 5% level of significance. The study revealed that less than half (44.4%) of the meat handlers had satisfactory meat hygiene practices. The adjusted regression analysis showed, strong evidence (p<0.01) of association of higher education level (AOR = 2.8, 95% CI = 1.7–4.5), other occupational involvement (AOR = 2.2, 95% CI = 1.9–2.4), and being officially registered (AOR = 2.8, 95% CI = 1.2–6.8) with meat hygiene practices. However, there was fair evidence (p<0.05) of association between shorter duration of meat being processed to sale (AOR = 0.57, P = 0.042) and meat hygiene practices. In this study, the satisfactory meat hygiene practices of meat handlers was low. The educational level, registration status of shops, involvement in other jobs, and awareness on meat hygiene were identified as key factors associated with meat hygiene practices. Thus, these factors need to be considered while developing programs to improve meat hygiene practices among the meat handlers. Meat handlers should be provided with training and orientation program for improving the meat hygiene practices.
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spelling pubmed-100215472023-03-17 Factors associated with meat hygiene-practices among meat-handlers in Metropolitan City of Kathmandu, Nepal Bhandari, Rabindra Singh, Anil Kumar Bhatt, Prakash Raj Timalsina, Ashish Bhandari, Rama Thapa, Pratibha Baral, Jijeebisha Adhikari, Sunil Poudel, Pramila Chiluwal, Sudip Joshi, Prakash Chandra Adhikari, Nabin PLOS Glob Public Health Research Article Meat hygiene refers to all conditions and measures necessary to ensure safety and suitability of meat at all stages of the food chain. Inadequate hygiene practices allow consumers to be exposed to pathogens causing public health problems. Inadequate facilities and hygiene practices in meat shops results in meat contamination. The study aimed to identify factors associated with meat hygiene practices among meat handlers in the Metropolitan City of Kathmandu, Nepal. A cross-sectional study was designed with a semi-structured questionnaire and observation checklist that collected information about hygiene practices from 320 consenting meat-handlers by interviewer-administered technique. Data was entered in EpiData and analyzed using IBM SPSS version 21. Descriptive statistics of frequency distribution were used to report meat hygiene-practices and other independent variables, with multivariate logistic regression to establish predictors of meat hygiene-practices at 5% level of significance. The study revealed that less than half (44.4%) of the meat handlers had satisfactory meat hygiene practices. The adjusted regression analysis showed, strong evidence (p<0.01) of association of higher education level (AOR = 2.8, 95% CI = 1.7–4.5), other occupational involvement (AOR = 2.2, 95% CI = 1.9–2.4), and being officially registered (AOR = 2.8, 95% CI = 1.2–6.8) with meat hygiene practices. However, there was fair evidence (p<0.05) of association between shorter duration of meat being processed to sale (AOR = 0.57, P = 0.042) and meat hygiene practices. In this study, the satisfactory meat hygiene practices of meat handlers was low. The educational level, registration status of shops, involvement in other jobs, and awareness on meat hygiene were identified as key factors associated with meat hygiene practices. Thus, these factors need to be considered while developing programs to improve meat hygiene practices among the meat handlers. Meat handlers should be provided with training and orientation program for improving the meat hygiene practices. Public Library of Science 2022-11-09 /pmc/articles/PMC10021547/ /pubmed/36962662 http://dx.doi.org/10.1371/journal.pgph.0001181 Text en © 2022 Bhandari et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Bhandari, Rabindra
Singh, Anil Kumar
Bhatt, Prakash Raj
Timalsina, Ashish
Bhandari, Rama
Thapa, Pratibha
Baral, Jijeebisha
Adhikari, Sunil
Poudel, Pramila
Chiluwal, Sudip
Joshi, Prakash Chandra
Adhikari, Nabin
Factors associated with meat hygiene-practices among meat-handlers in Metropolitan City of Kathmandu, Nepal
title Factors associated with meat hygiene-practices among meat-handlers in Metropolitan City of Kathmandu, Nepal
title_full Factors associated with meat hygiene-practices among meat-handlers in Metropolitan City of Kathmandu, Nepal
title_fullStr Factors associated with meat hygiene-practices among meat-handlers in Metropolitan City of Kathmandu, Nepal
title_full_unstemmed Factors associated with meat hygiene-practices among meat-handlers in Metropolitan City of Kathmandu, Nepal
title_short Factors associated with meat hygiene-practices among meat-handlers in Metropolitan City of Kathmandu, Nepal
title_sort factors associated with meat hygiene-practices among meat-handlers in metropolitan city of kathmandu, nepal
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10021547/
https://www.ncbi.nlm.nih.gov/pubmed/36962662
http://dx.doi.org/10.1371/journal.pgph.0001181
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