未经批准:食用受污染的食物继续在全球范围内引起许多食源性疾病。了解不良食品安全做法的原因是预防食源性疾病的关键。因此,本研究旨在评估Kombolcha健康推广模式和非模式家庭的食品安全实践和相关因素的普遍性,埃塞俄比亚。
UNASSIGNED:在Kombolcha的327个模型家庭和329个非模型家庭中进行了比较横断面研究。从总共12个kebeles中随机选出4个kebeles,然后采用系统随机抽样的方法,共选取656户。这些数据是通过2021年4月15日至5月15日与户主的面对面访谈和观察收集的。将数据输入EpiData版本3.1,并使用SPSS版本25.0进行分析。食品安全实践的决定因素通过使用P值<0.05的多变量逻辑回归模型来确定。
UNASSIGNED:食品安全实践的总体患病率为44.7%(95%CI:40.5-48.4%),其中57.8%(95%CI:53.0-63.1%)为模范家庭,31.6%(95%CI:26.5-36.7%)为非模范家庭,家庭类型之间存在显著差异。作为模范家庭(AOR=2.99;95%CI:1.98-4.52),有女性户主(AOR=3.13;95%CI:2.13-4.59),适当的固体废物管理(AOR=2.32;95%CI:1.54-3.48),良好的食品安全知识(AOR=2.05;95%CI:1.43-3.03),良好的态度(AOR=1.74;95%CI:1.22,2.49)是良好食品安全实践的重要预测因素。
未经评估:良好的食品安全实践的普及并不令人满意。作为一个模范家庭,有一个女性户主,适当的固体废物管理,良好的知识,良好的态度与良好的食品安全实践显著相关。因此,已确定的可改变因素是加强良好食品安全实践的潜在干预领域。
UNASSIGNED: Eating contaminated food continues to cause numerous food-borne diseases globally. Understanding the causes of poor food safety practices is key to preventing food-borne diseases. Therefore, this study aimed to assess the prevalence of food safety practices and associated factors among health extension model and non-model households in Kombolcha, Ethiopia.
UNASSIGNED: A comparative cross-sectional study was conducted among 327 model households and 329 non-model households in Kombolcha. Four kebeles were selected randomly from a total of 12 kebeles, followed by a systematic random sampling method to select a total of 656 households. The data were collected through face-to-face interviews with household heads and observations from April 15 to May 15, 2021. Data were entered into EpiData version 3.1 and analyzed using SPSS version 25.0. Determinants of food safety practices were determined by using multivariable logistic regression model at a p-value <0.05.
UNASSIGNED: The overall prevalence of food safety practices was 44.7% (95% CI: 40.5-48.4%), of which 57.8% (95% CI: 53.0-63.1%) were model and 31.6% (95% CI: 26.5-36.7%) were non-model households, with significant variation among household types. Being a model household (AOR=2.99; 95% CI: 1.98-4.52), having a female household head (AOR=3.13; 95% CI: 2.13-4.59), proper solid waste management (AOR=2.32; 95% CI: 1.54-3.48), good knowledge of food safety (AOR=2.05; 95% CI: 1.43-3.03), and good attitude (AOR=1.74; 95% CI: 1.22, 2.49) were significant predictors of good food safety practices.
UNASSIGNED: The prevalence of good food safety practices was not satisfactory. Being a model household, having a female household head, proper solid waste management, good knowledge, and good attitude were significantly associated with good food safety practices. Therefore, the identified modifiable factors are potential areas of intervention to enhance good food safety practices.