Table 5 Factors associated with meat hygiene knowledge among meat handlers in Gedeo zone, Southern Ethiopia, 2022 (n = 239).
Variables | Meat hygiene knowledge | COR (95% CI) | AOR (95% CI) | p-value | |
|---|---|---|---|---|---|
Good | Poor | ||||
Gender | |||||
Male | 45 | 104 | 0.39 (0.23–0.68)* | 0.38 (0.21–0.71)** | 0.002 |
Female | 47 | 43 | 1 | 1 | |
Age | |||||
≤ 27 years | 66 | 88 | 1 | 1 | |
> 27 years | 26 | 59 | 0.59 (0.33–1.03)* | 0.60 (0.31–1.19) | 0.144 |
Marital status | |||||
Not married | 42 | 72 | 1.14 (0.68–1.93) | ||
Married | 50 | 75 | 1 | ||
Monthly income | |||||
≤ 2000 ETB | 35 | 71 | 1 | ||
> 2000 ETB | 57 | 76 | 1.52 (0.89–2.59) | ||
Educational status | |||||
Primary | 49 | 114 | 1 | 1 | |
Secondary and above | 43 | 33 | 3.03 (1.72–5.32)* | 2.26 (1.18–4.33)** | 0.014 |
Job type | |||||
Butcher | 33 | 54 | 1 | 1 | |
Helper | 22 | 45 | 1.26 (0.69–2.32) | 0.70 (0.30–1.64) | 0.411 |
Cooker | 37 | 48 | 0.80 (0.43–1.46)* | 0.49 (0.24–1.08) | 0.078 |
Supervision by health professionals | |||||
Yes | 50 | 53 | 2.11 (1.24–3.59)* | 3.05 (1.53–6.07)** | 0.002 |
No | 42 | 94 | 1 | 1 | |
Work experience | |||||
< 5 years | 40 | 80 | 1 | 1 | |
5–10 years | 41 | 55 | 1.83 (0.74–4.52)* | 1.57 (0.50–4.75) | 0.453 |
> 10 years | 11 | 12 | 1.23 (0.49–3.06) | 0.73 (0.21–2.51) | 0.620 |
Meat hygiene training | |||||
Yes | 43 | 48 | 1.81 (1.06–3.09)* | 1.97 (1.04–3.75)** | 0.038 |
No | 49 | 99 | 1 | 1 | |
Working hour per day | |||||
≤ 8 hours | 11 | 14 | 1.29 (0.56–2.98) | ||
> 8 hours | 81 | 133 | 1 | ||
