Table 6 Factors associated with the meat hygiene practice among meat handlers, in Gedeo zone, Southern Ethiopia, 2022 (n = 239).

Gender

 Male

33

116

0.66 (0.37–1.20)*

1.11 (0.55–2.22)

 Female

27

63

1

1

Age

 ≤ 27 years

41

113

1

 > 27 years

19

66

1.26 (0.68–2.35)

Income

 ≤ 2000 ETB

27

79

1

 > 2000 ETB

33

100

1.04 (0.57–1.86)

Educational status

 Primary

28

135

1

1

 Secondary and above

32

44

3.51 (1.90–6.45)*

2.58 (1.25–5.31)**

Marital status

 Unmarried

25

89

1

 Married

35

90

1.38 (0.77–2.50)

Supervision by health professionals

 Yes

39

64

3.34 (1.81–6.16)*

4.01 (1.85–8.68)**

 No

21

115

1

1

Regular medical-check-up

 Yes

29

55

2.11 (1.16–3.83)*

1.10 (0.52–2.30)

 No

31

124

1

1

Work experience

 < 5 years

24

96

1

1

 5–10 years

25

71

3.67 (1.44–9.32)*

14.31 (1.29–14.34)**

 > 10 years

11

12

2.60 (1.02–6.64)*

2.43 (0.73–8.05)

Working hour per day

 ≤ 8 hours

6

19

1

 > 8 hours

54

160

0.94 (0.36–2.46)

Meat hygiene training

 Yes

35

56

3.07 (1.68–5.62)*

2.20 (1.13–4.27)**

 No

25

123

1

1

Meat hygiene knowledge level

 Good

16

76

2.03 (1.06–3.87)*

1.18 (0.43–3.23)

 Poor

44

103

1

Attitude

 Good

22

51

1.45 (0.78–2.69

 Poor

38

128

1