![]() ![]() 6 In addition in low-income countries, in particular, FBDs outbreak is more serious due to inadequate sanitation, insufficient food safety regulations, weak regulatory structures, unsafe raw food, abused temperature, poor storage infrastructures, inadequate cooking, poor personal hygiene, improper handling methods, and cross-contamination of cooked food with uncooked raw food. The occurrence of foodborne illnesses is more common in developing nations because of poor hygiene, absence of drinking water, contaminated and inappropriate food storage equipment and absence of food safety education. The consumption of contaminated food is correlated with an estimated 70% of diarrheal diseases in developing countries. 4 It is difficult to quantify the burden of foodborne diseases since most of the hazards that cause foodborne diseases are not transmitted exclusively by food. 3 Foodborne infectious diseases have been estimated to affect 550 million persons and cause 230,000 deaths globally in 2010 although it is difficult to determine the exact mortality associated with foodborne diseases. 2 The World Health Organization (WHO) disclosed that 1 in 10 individuals worldwide are sick from foodborne illnesses. About 600 million individuals become ill every year due to consumption of contaminated food and an approximately 420,000 of these victims die per annum. ![]() 1įoodborne disease (FBD) is of public health significance both in developed and developing nations. ![]() Keywords: food hygiene, knowledge, attitude and practiceįood hygiene is an essential matter of public health for protecting or preventing diseases caused by unsafe food due to lack of good quality from production to consumption. Regular medical check up and strict hygiene follow-up should be encouraged to prevent foodborne disease outbreaks at universities. Frequent audits are also required to ensure the permanence of effective and continuous training. Food hygiene training should be given especially to female food handlers. There should be continuous supportive supervision to raise the skills of food handlers to comply to better food hygiene practice. Sex, educational status, and income were factors associated with the food hygiene practice. Being male, educational status (primary and secondary ), workers with greater than 2 years work experience, monthly income of 2044– 4867ETB/month were independent predictors of food safety practice of food handlers.Ĭonclusion and Recommendations: Below half of the study subjects had good self-reported food hygiene practice. Results: A total of 184(46.7%) of the study subjects had good self-reported food hygiene practice. The adjusted odds ratio with 95% confidence interval and p-values less than 0.05 were used to report associations in the final model. Variables with p-value < 0.2 were candidates for multivariable analysis. Methods: Univariate and multivariable binary logistic regression analyses were used to test the association of covariates with the food safety practice. Objective: The current study aimed at assessing the food hygiene practice and determinant factors among food handlers working at the University of Gondar. Introduction: Food hygiene is an essential matter of public health for protecting or preventing diseases caused by unsafe food due to lack of good quality from production to consumption. Ketseladingle Lema, Negasi Abuhay, Walelign Kindie, Henok Dagne, Tadesse Guaduĭepartment of Environmental and Occupational Health and Safety, Institute of Public Health, College of Medicine and Health Sciences, University of Gondar, Gondar, EthiopiaĬorrespondence: Henok Dagne Email ![]()
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