Knowledge, attitudes, and practices on food safety and hygiene of wet and dry fish handlers in Cox's Bazar, Bangladesh. Issue 12 (27th July 2022)

• Record Type: Journal Article
• Authors: Sobuj, Mohammad Khairul Alam; Rabby, Ahmad Fazley; Rahman, Shafiqur; Hasan, Shanur Jahedul; Bhowmik, Shuva; Islam, Md. Ariful; Islam, Md. Mohidul; Mostofa, Md. Golam; Mamun, Abdullah‐Al
• Is Part Of: Food science & nutrition. Volume 10:Issue 12(2022)
• Page Start: 4139
• Page End: 4154
• Publication Date: 2022-07-27
• Subjects: attitudes -- Bangladesh -- fish handlers -- food safety -- knowledge -- practices; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.3004
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: This study aimed to provide the very first description of the current scenario of knowledge, attitudes, and practices (KAP) concerning the food safety and hygiene subjects among wet fish handlers (WFHs) and dry fish handlers (DFHs) in Cox's Bazar, Bangladesh. Data collection was performed through the application of face‐to‐face interviews with 234 WFHs and 258 DFHs. The overall score of the correct answer assessed components was 55.95% and 57.05% in WFHs and DFHs, respectively. Among the different knowledge categories, both the respondents showed the highest positive response in the time, temperature, and quality control category and the lowest positive responses noted in the foodborne disease occurrence category. For attitudes, obtained results showed positive attitude with a mean score of 37.82 ± 4.28 and 35.58 ± 5.48 for WFHs and DFHs, respectively. The WFHs gained a mean score of 23.08 ± 4.24 for practices, and the score was 22.78 ± 4.47 in the case of DFHs. A positively significant correlation coefficient ( r s ) was observed among fish handlers' KAP of 0.326–0.584. Although the association between the three levels was acceptable, several food safety principles and hygiene practices remained unsatisfactory. These findings highlighted the need for rapid action to enhance food safety and hygiene KAP through an intensive training program to assure the production of safe fisheries products for human consumption. Abstract : Both wet and dry fish handlers had adequate levels of knowledge, attitudes, and practices regarding food safety and hygiene. A positively significant correlation coefficient was observed amongst fish handlers' knowledge, attitudes, and practices of 0.326‐0.584. Need awareness training programme at regular intervals to improve the knowledge level of handlers and to process or handle the fish more safely.