埃塞俄比亚亚的斯亚贝巴街头小贩的食品卫生、安全措施及相关因素:对干预活动设计和实施的影响

IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Food Processing and Preservation Pub Date : 2024-01-13 DOI:10.1155/2024/7567579
Haftamu Weldesenbet Hadgu, Yawukal Chane Kasahun, Habtamu Negash, Dube Jara
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引用次数: 0

摘要

背景。食源性疾病的爆发和流行在资源有限的国家很常见。发展中国家的许多人越来越习惯于食用街头制作的快餐,因为这些食品价格低廉,而且很容易买到,但由于街头食品摊贩的食品卫生做法和安全措施不佳,他们中的大多数人都会生病。因此,本研究旨在评估街头食品摊贩的食品卫生知识、做法和相关因素。研究方法在埃塞俄比亚亚的斯亚贝巴的 494 名街头食品摊贩中开展了一项基于社区的横断面研究。数据收集采用面对面访谈的方式,并附有一份预先测试过的调查问卷。由于研究是在 COVID-19 时代进行的,因此遵循了预防 COVID-19 的所有预防措施。数据被输入计算机并使用 EpiData 3.4 进行清理,然后导出到 SPSS 23 版进行分析。采用置信区间为 95% 的多变量逻辑回归来确定与不良卫生习惯显著相关的因素。研究结果在这项研究中,78% 的街头食品摊贩卫生习惯不良。25,5.93),p=0.025)和缺乏厕所设施(AOR=2.84,95% CI(1.58,9.68),p≤0.001)与街头食品摊贩的不良卫生习惯显著相关,显著性水平为 p≤0.05。结论食品卫生和安全措施普遍较差。小于 25 岁的年龄组、月收入低于 2000 比尔、在生病时准备食物以及缺乏厕所设施与不良的食品卫生和安全行为有显著关联。为促进食品安全和社区健康,应通过卫生推广人员和大众传媒,对街头小贩进行有关正确食品卫生做法的健康教育和培训。应为街头小贩提供基本的基础设施和服务,如清洁水供应和废物处理设施,以改善食品卫生和安全做法。
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Food Hygiene, Safety Measures, and Associated Factors among Street Food Vendors in Addis Ababa, Ethiopia: Implications for Intervention Activity Design and Implementation

Background. Foodborne outbreaks and epidemic diseases are common in resource-limited countries. Many people in developing countries are increasing their habit of eating fast foods prepared on the street due to their low cost and accessibility, while most of them get sick due to poor food hygiene practices and safety measures among the street food vendors. Therefore, this research is aimed at assessing food hygiene knowledge, practices, and associated factors among street food vendors. Methods. A community-based cross-sectional study design was conducted among 494 street food vendors in Addis Ababa, Ethiopia. The data were collected using a face-to-face interview with a pretested questionnaire. All precautions for prevention of COVID-19 were followed since the study was conducted during the COVID-19 era. The data were entered into a computer and cleaned using EpiData 3.4 before being exported to SPSS version 23 for analysis. A multivariable logistic regression with a 95% confidence interval was used to identify the factors that were significantly associated with poor hygiene practice. Results. In this study, 78% of street food vendors had poor hygienic practices. Monthly income less than 2000 birr (AOR = 1.95, 95% CI (1.36, 11.26), p = 0.014), age groups less than 25 years of age (AOR = 3.17, 95% CI (1.12, 8.97), p = 0.03), food vendors who prepare food while not healthy (AOR = 2.07, 95% CI (1.25, 5.93), p = 0.025), and lack of toilet facilities (AOR = 2.84, 95% CI (1.58, 9.68), p ≤ 0.001) were significantly associated with the poor hygiene practices of street food vendors at a significance level of p ≤ 0.05. Conclusions. The general food hygiene practices and safety measures were poor. Age groups younger than 25 years of age, monthly income less than 2000 birr, preparing food while sick, and lack of access to toilet facilities were significantly associated with poor food hygiene and safety practices. To promote food safety and community health, street food vendors should receive health education and training about proper food hygiene practices through health extension workers and mass media. Basic infrastructure and services like clean water supply and waste disposal facilities should be provided for street vendors to improve food hygiene and safety practices.

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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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