Knowledge, attitude, and practice of butcher shop owners and abattoir meat handlers towards food safety and hygiene in Jigjiga town, Somali Region, Eastern Ethiopia

Abstract

Hygienic safety of food among meat handlers is a critical public health concern, as poor hygiene practices can expose consumers to pathogens, leading to serious health issues along the food supply chain. Therefore, a cross-sectional study was conducted from November 2023 to May 2024 to assess the knowledge, attitude, and practice (KAP) of butcher shop owners and abattoir meat handlers towards food safety and hygiene in Jigjiga Town, Somali Regional State. A total of 201 participants were randomly chosen for the study, and data was gathered using a pretested semi-structured questionnaire. The sociodemographic characteristics of the respondents indicated that 129 individuals (64.2 %) were male, while 72 (35.8 %) were female. Most respondents were aged between 18 and 30 years (99 participants, or 49.3 %), and primary education was the most frequently attained level of education, with 67 individuals (33.3 %) having completed it. Most participants demonstrated good knowledge regarding the importance of hygiene practices, such as cleaning and sanitizing tools (77.6 %) and using gloves (75.6 %). However, a notable proportion did not recognize the significance of cleaning surfaces (61.7 %) and personal hygiene (64.7 %) in controlling foodborne diseases. Alarmingly, only 15 % of respondents reported washing their hands before and after handling raw meat, and 93.5 % failed to wash their hands after coughing, sneezing, or smoking. Logistic regression analysis revealed significant associations between higher education levels and food safety knowledge. Participants who had received training were found to have significantly higher knowledge compared to those without training (OR: 11.25, 95 % CI: 5.67–22.35, p = 0.000). Moreover, training positively influenced attitudes (OR: 2.10, 95 % CI: 1.00–4.00, p = 0.029), while the presence of training was linked to good practices (OR: 2.10, 95 % CI: 0.84–3.70, p = 0.000). These findings highlight the urgent need for educational interventions and training programs focused on hygiene and food safety practices among meat handlers to enhance public health and mitigate the risks of foodborne illnesses.