Table 4 The proportions of knowledge related questions and association of variables with the cumulative knowledge of butcher shop workers
Variables/Questions | Responses | Percent (n = 122) | LR test score | p-value |
|---|---|---|---|---|
Do you think that meat is a source of diseases causing agents? | Yes | 66(54.1) | 14.438 | 0.001 |
No | 56(45.9) | |||
What is the problem with cleaning your equipment with water only? | Improper dirt cleaning | 19(15.6) | 8.978 | 0.011 |
Improper microbe removal | 83(68.0) | |||
No problem | 20(16.4) | |||
What diseases causative agent do you know in meat? | Bacteria | 71(58.2) | 28.316 | 0.001 |
Parasite | 12(9.8) | |||
More than one causative agent (Parasite, Virus, and Bacteria) | 39(32.0) | |||
What are the sources of meat contamination across the beef value chain? | Working environment | 24(19.7) | 22.238 | 0.001 |
Equipment | 44(36.1) | |||
Personnel | 6(4.9) | |||
Environment, personnel, and equipment | 48(39.3) | |||
What is the problem if you did not use personal protective equipment (head cover, mask, boots, and gloves)? | Workers may be infected with foodborne diseases | 98(80.3) | 49.855 | 0.001 |
Contamination of the meat from workers | 18(14.8) | |||
No problem | 6(4.9) | |||
Is prevention of meat borne diseases possible? | Yes | 107(87.7) | 3.035 | 0.081 |
No | 15(12.3) | |||
What temperature setting is recommended for refrigeration of meat? |  < 0 °C | 32(26.2) | 11.172 | 0.004 |
 < 4 °C | 47(38.6) | |||
No setting just on and off | 43(35.2) |