Abstract：
Despite being one of the first African countries to prioritize food safety, foodborne diseases are of acute concern in Ethiopia. This review aims to understand food safety-related perspectives and practices among consumers and food vendors in Ethiopia to identify motivations, beliefs, and values that shape and/or drive their practices. A well-defined search and review identified 116 relevant articles. These spanned eight of the ten regional states and two chartered cities, with most work focusing on urban areas and on a sample within one state or chartered city. Ninety-four studies focused on vendors or food handlers; fifteen articles examined both consumers and vendors, but only four assessed interactions between the groups. Meat, dairy products, and ready-to-eat (street) foods were the most studied food groups. Food service establishments were the most examined outlets. Forty-six studies examined generic food safety issues or concerns. Overall, 102 studies assessed food safety practices; 53 studies examined knowledge, and 19 studies assessed attitudes. A gap in vendors\' observed practices versus knowledge and attitudes was noted. Consumer deductions of food safety were based on vendor practices. Both groups used physical attributes based on senses to assess quality and safety of animal-source foods, had their own \'coping\' strategies to address food safety-related concerns, and had similar views on consumer choice motives. Analysis of food and the food handling environment revealed a high level of contamination. An additional study, included after the original search, identified training to be effective in influencing knowledge, attitudes, and practices - though results for attitudes and practices were not sustained in the long term. Future research should address consumers and consumer-vendor interactions and include the full triad of knowledge-attitudes-practices. It is also recommended to focus on nutrient-rich foods as well as on traditional markets and local eateries. Improving the quality of research will be critical to improve food safety in Ethiopia.
摘要：
尽管是最早将食品安全放在首位的非洲国家之一，食源性疾病在埃塞俄比亚受到严重关注。这篇综述旨在了解埃塞俄比亚消费者和食品供应商的食品安全相关观点和做法，以确定动机，信仰,以及塑造和/或推动他们实践的价值观。经过明确定义的搜索和审查，确定了116篇相关文章。这些跨越了十个地区性州中的八个州和两个特许城市，大多数工作都集中在城市地区和一个州或特许城市内的样本上。94项研究集中在供应商或食品处理者;15篇文章检查了消费者和供应商，但只有四个评估了组间的相互作用。肉,乳制品,即食（街头）食品是研究最多的食品组。餐饮服务机构是最受审查的网点。46项研究审查了通用食品安全问题或问题。总的来说,102项研究评估了食品安全实践；53项研究检查了知识，19项研究评估了态度。注意到供应商观察到的实践与知识和态度之间存在差距。消费者对食品安全的扣除是基于供应商的做法。两组都使用基于感官的物理属性来评估动物源食品的质量和安全性，有自己的“应对”策略来解决与食品安全相关的问题，对消费者选择动机也有类似的看法。对食品和食品处理环境的分析显示出高水平的污染。一项额外的研究,包括在原始搜索之后，确定培训能有效影响知识，态度，和实践——尽管态度和实践的结果不能长期持续下去。未来的研究应针对消费者和消费者与供应商的互动，并包括知识-态度-实践的全部三位一体。还建议将重点放在营养丰富的食物以及传统市场和当地餐馆上。提高研究质量对于改善埃塞俄比亚的食品安全至关重要。
