Knowledge, Attitude and Practice among food handlers on food borne diseases: A hospital based study in tertiary care hospital.

Anuradha, M.; Dandekar, Rahul Hanumant

doi:10.7439/ijbar.v5i4.706

Cited by 19 publications

(22 citation statements)

References 5 publications

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“…We hypothesize that those who had spent longer periods in the camp had become complacent, as compared with new arrivals. These findings are consistent with those of similar studies demonstrating an association between poor knowledge of foodborne diseases and socio-demographic characteristics, such as low education level and age under 45 years, which influenced the attitudes of food handlers at a medical college in India [ 25 ]. Our results have been further confirmed by studies conducted in Bangladesh, Nigeria, Tanzania, Cameroon, South Africa and South Sudan [ 23 , 26 – 30 ].…”

Section: Discussionsupporting

confidence: 92%

Knowledge, attitude and practice of hygiene and sanitation in a Burundian refugee camp: implications for control of a Salmonella typhi outbreak in 2016

Nahimana¹,

Ngoc²,

Olu³

et al. 2017

Pan Afr Med J

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IntroductionA Salmonella typhi outbreak was reported in a Burundian refugee camp in Rwanda in October 2015. Transmission persisted despite increased hygiene promotion activities and hand-washing facilities instituted to prevent and control the outbreak. A knowledge, attitude and practice (KAP) study was carried out to assess the effectiveness of ongoing typhoid fever preventive interventions.MethodsA cross-sectional survey was conducted in Mahama Refugee Camp of Kirehe District, Rwanda from January to February 2016. Data were obtained through administration of a structured KAP questionnaire. Descriptive, bivariate and multivariate analysis was performed using STATA software.ResultsA total of 671 respondents comprising 264 (39.3%) males and 407 (60.7%) females were enrolled in the study. A comparison of hand washing practices before and after institution of prevention and control measures showed a 37% increase in the proportion of respondents who washed their hands before eating and after using the toilet (p < 0.001). About 52.8% of participants reported having heard about typhoid fever, however 25.9% had received health education. Only 34.6% and 38.6% of the respondents respectively knew how typhoid fever spreads and is prevented. Most respondents (98.2%) used pit latrines for disposal of feces. Long duration of stay in the camp, age over 35 years and being unemployed were statistically associated with poor hand washing practices.ConclusionThe findings of this study underline the need for bolstering up health education and hygiene promotion activities in Mahama and other refugee camp settings.

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Section: Discussionsupporting

confidence: 92%

Knowledge, attitude and practice of hygiene and sanitation in a Burundian refugee camp: implications for control of a Salmonella typhi outbreak in 2016

Nahimana¹,

Ngoc²,

Olu³

et al. 2017

Pan Afr Med J

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“…In a study done among food handlers working in canteen in a tertiary care hospital, Tamil Nadu, the knowledge of food borne diseases was 46.67%, mode of transmission -33.33% and mode of prevention-36.67%. 9 This result was different from our study where 53.3% of food handlers had poor knowledge regarding safe food hygiene. This may be due to the fact that majority of subjects were temporary contractors and majority had only school education which decreases awareness regarding food safety.…”

Section: Discussioncontrasting

confidence: 85%

Knowledge and practices regarding food hygiene and health profile of food handlers in eateries in a town in Southern Karnataka

George¹,

Kiran

Sulekha

et al. 2018

Int J Community Med Public Health

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Background: A food handler is anyone who works in a food business and handles food, or surfaces that are likely to come into contact with food. The chance of food becoming contaminated depends largely on the health status and knowledge and practices of food safety of food handlers. Current statistics on food borne illnesses in various industrialized countries show that up to 30% of cases may be caused by poor food handling techniques, and by contaminated food served in food service establishments.Methods: A cross sectional study was undertaken among 150 food handlers working in eateries in Anekal town, Bangalore Urban district, to determine their health profile and assess their knowledge and practices regarding food hygiene. A pre-validated, structured questionnaire was used to assess the knowledge and practices among food handlers. Knowledge and practice scores were categorized to find associations between levels of score and demographic variables.Results: The mean age of the study subjects was 33.68±12.86 years. Fever and dizziness was reported by 39 (26.6%) of food handlers. Poor knowledge was found in 80 (53.3%) and poor practice in 83 (55.3%) regarding safe food hygiene. An increase in age and education levels showed a positive association with knowledge and practice of safe food hygiene.Conclusions: Given high levels of poor knowledge and practice regarding safe food hygiene among these food handlers, there is an urgent need to address this issue that may translate into increased morbidity and suffering among populations served by these food handlers.

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“…This study is similar to the report of Gizaw (2014) where 22.10% food handlers had poor food safety practices. It has been reported that food handlers do observe food safety practice like personal hygiene and hand washing, food separation, sickness leave from work, vaccination or deworming, use of gloves, mask and cap (Anuradha and Dandekar, 2014). It was also observed in this study also that about half (43.8%) of the food handlers interviewed had moderate food safety practice, although the specific practices observed by these food handlers were not assessed.…”

Section: Food Safety Practicesmentioning

confidence: 52%

Knowledge of food borne infection and food safety practices among local food handlers in Ijebu-Ode Local Government Area of Ogun State

Adebukola¹,

Akinbule²,

Ayodeji³

2015

J. Public Health Epidemiol.

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Increase in food borne infection has been linked with the lack of knowledge of food borne infection (FBI) and poor food safety practice (FSP) of food handlers. This is a major determinant of the kind of patronage received by local restaurants and fast food restaurants. This study was carried out to assess the knowledge of FBI and FSP of local food handlers in Ijebu-Ode Local Government Area of Ogun State. Four hundred and seventy three local food handlers (snacks and cooked food handlers) were recruited for the study. Interviewer's administered questionnaire was used to gather information on knowledge and practice and a score index was then created. Data was analyzed using SPSS version 15. Frequencies, percentages, Chi square and correlations were done. The results revealed that majority (66.4%) of the respondents were female and 17.0% food handlers had no formal education. Majority (84.5%) of the respondents earned below N30,000. About 41.6% food handlers had poor knowledge FBI. Only 7.6% respondents had adequate knowledge. Also, 31.5% respondents had poor FSP. Educational qualification of respondents had a significant relationship with their knowledge of FBI (P=0.001) and it also significantly affected their FSP (P=0.0011). Furthermore, monthly income of respondents did not affect the practice of FSP (P=0.216) and the type of outlet of respondents had no significant effect on FSP (P=0.654). Knowledge of FBI and FSP of food handlers have a poor correlation coefficient (r<0.24). The knowledge of FBI among food handlers is adequate, but this does not translate into practice.

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Knowledge, Attitude and Practice among food handlers on food borne diseases: A hospital based study in tertiary care hospital.

Cited by 19 publications

References 5 publications

Knowledge, attitude and practice of hygiene and sanitation in a Burundian refugee camp: implications for control of a Salmonella typhi outbreak in 2016

Knowledge, attitude and practice of hygiene and sanitation in a Burundian refugee camp: implications for control of a Salmonella typhi outbreak in 2016

Knowledge and practices regarding food hygiene and health profile of food handlers in eateries in a town in Southern Karnataka

Knowledge of food borne infection and food safety practices among local food handlers in Ijebu-Ode Local Government Area of Ogun State

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