Table 2 Study participants knowledge on meat handling hygiene in Arba Minch town (n = 50)
Variables | Frequency | Percentage (%) |
|---|---|---|
Microorganisms can cause meat spoilage | ||
 No | 9 | 18 |
 Yes | 28 | 56 |
 Not sure | 13 | 26 |
Environmental contamination of meat is highly risky for meat shelf life | ||
 No | 3 | 6 |
 Yes | 42 | 84 |
 Not sure | 5 | 10 |
Food handlers with unhygienic practice could be the source for meat contamination | ||
 No | 0 | 0 |
 Yes | 50 | 100 |
 Not sure | 0 | 0 |
Chilling meat below two degree celsius helps retard meat spoilage | ||
 No | 6 | 12 |
 Yes | 37 | 74 |
 Not sure | 7 | 14 |
Touching offals then meat with bare hands cause meat contamination | ||
 No | 7 | 14 |
 Yes | 37 | 74 |
 Not sure | 6 | 12 |
Meat contamination can cause severe diseases | ||
 No | 7 | 14 |
 Yes | 39 | 78 |
 Not sure | 4 | 8 |
Apparently healthy food handlers might carry microorganisms | ||
 No | 13 | 26 |
 Yes | 30 | 60 |
 Not sure | 7 | 14 |
Handling meat when having diarrhea is risky for meat contamination | ||
 No | 20 | 40 |
 Yes | 28 | 56 |
 Not sure | 2 | 4 |