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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...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2022
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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. |
format | Online Article Text |
id | pubmed-10021547 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
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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