MEAT HANDLING PRACTICES AND ASSOCIATED FACTORS AMONG WORKERS AND BACTERIOLOGICAL QUALITY OF MEAT CONTACT SURFACES IN ELFORA ABATTOIR AND BUTCHER SHOPS IN GONDAR CITY, 2019

Abstract

ABSTRACT Introduction: Food born infections is a serious worldwide health problem and approximately 10 to 20% of food-borne disease outbreaks are due to contamination by a food handler. Nevertheless, data regarding food safety practice and associated factors in low-income countries like Ethiopia particularly in Gondar City are very minimal. Objective: This study was conducted to assess meat handling practices and associated factors among workers and bacteriological quality of meat contact surfaces in ELFORA abattoir and butcher shops in Gondar City, North West Ethiopia. Methods: Facility-based cross-sectional study design was employed to asses’ meat handling practice and associated factors among licensed and recognized butcher shops and ELFORA abattoir workers using census of the entire meat handlers’ population. All 203 workers (153 from butcher shops and 50 from abattoir) who have contact with meat were study subjects. Data were collected by interviewer administered structured questionnaire with observational checklists. A total of 179 swab samples were collected purposely from meat contact surfaces (knives, table, workers hand, and transport vehicle) and transported to microbiology laboratory for analysis. Total mean viable bacterial load was assessed by serial dilution method and by using plate count agar. The major pathogenic bacteria’s (Escherichia coli, Salmonella typhi and Staphylococcus aureus) were isolated using selective agar media (Eosin methylene blue, Mannitol salt agar and Xylose lysine Deoxycholate). Logistic regression was used for predicator’s variables analysis. Result: The response rate was 100% and 97.5% respondents were male and 56.7% had good meat handling practice. Training on food handling and safety (AOR=0.005, 95%CI, 0.000- 0.035), wearing hair restraint (AOR=0.005, 95%CI, 0.001-0.031), covering mouth and nose (AOR=0.002, 95%CI, 0.000-0.037), were factors affecting meat handling practice. The total mean viable plate count was 5.48, 1.62, 2.04 and 2.02 (6log10 CFU/cm2/hand) for Hand, table, knives, and transport vehicle respectively and all values were above the standard value (<5log10cfu/cm2). Conclusion : Above half of meat handlers have good meat handling practice and all total mean viable count is above the standard value (<5log10cfu/cm2).Gondar city health department should conduct regular inspection and regulation as well as training on meat handling practice and safety for meat handlers.