Knowledge, attitudes and practices study on pig meat hygiene at slaughterhouses and markets in Chiang Mai province, Thailand
Jenpanich, C.
The aims of this study were to assess the level of knowledge, attitudes and practices(KAP) of food handlers and to assess the level of microbiological hygiene indicators atslaughterhouses and markets. Cross-sectional study was conducted during December2014 to May 2015 in 16 slaughterhouses and 31 markets in Chiang Mai province,Thailand. A total of 32 slaughterhouse workers and 51 pork sellers were assessed KAPusing questionnaires combining likert scales. Two focus group discussions wereperformed in slaughterhouse workers and in-depth interviews were conducted foranimal health and public health authority, market and slaughterhouse managers, andconsumers regarding food hygiene and food safety issues. Knowledge which assessedfrom the questionnaire indicated higher scores in personal hygiene and crosscontamination and lower scores in foodborne illness. This result is in accordance withthe result from focus group discussion. There are some contract finding betweenattitudes and practices; for example food handlers agreed that protective equipment canreduce cross contamination, but they practically do not wear gloves and mask and stillwork when they got sick. The qualitative data indicated that some good hygienemeasures are inappropriate in the context of their practical implementation and some ofthese hygiene practices are not in accordance with their socio-economic status.
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