Knowledge of meat safety, personal hygiene and antimicrobial resistance awareness among abattoir workers in the formal and informal meat sector

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But at the same time, it serves as a conducive environment for the development of microbes and their transfer to humans. This is exacerbated if the recommended safety procedures are not strictly adhered to. The aim of this research was to assess the level of knowledge of meat safety, hygiene practices, and antimicrobial drug resistance among abattoir workers in the meat value chain. A cross-sectional study employing questionnaires was conducted to assess the basic understanding of meat safety, personal hygiene, and antimicrobial resistance among abattoir workers (n = 208) in the formal (FMS) and informal (INMS) meat sectors. The results showed that the abattoir workers in the FMS had better knowledge of meat safety concepts than those in the INMS. However, abattoir workers in both sectors showed inadequate knowledge about the causative agents of foodborne diseases (FBDs). Notably, Clostridium perfringens (64.4%, 91.7%), Escherichia coli (55.6%, 70.8%), and fasciolosis (53.1%, 100.0%) were incorrectly associated with FBDs by a significant portion of abattoir workers. On the other hand, the incorrect association between FBDs and HIV (72.5%) and asthma (65.0%) was observed. In addition, the factors influencing meat safety were widely recognised; yet, misconceptions continued to exist, such as the false belief that anger (26.9%; 72.9%) is linked to FBDs. While some participants demonstrated satisfactory knowledge of meat safety, particularly within the FMS, INMS participants displayed inadequate understanding. This underscores the need for enhancements in meat safety practices across both sectors. The study emphasizes the urgency for improvement in meat safety within the examined area, advocating for initiatives encompassing research, education, and mass media dissemination to bolster awareness and adherence to safety protocols. Food safety meat sector meat handlers foodborne outbreaks and symptoms of foodborne illness Introduction Poor hygiene and sanitary conditions in abattoirs in sub-Saharan Africa's developing countries contribute to the occurrence and spread of foodborne diseases (Ovuru et al., 2023). Meat contaminations from meat handlers' bodies, animal hides, gastrointestinal systems, and processing environments pose public health hazards to meat consumers (Bughti et al., 2017; Gebeyehu and Tsegaye, 2022). The poor knowledge of meat contaminants and good hygienic practices among meat handlers play a significant role in the inadequate procedures for these contaminants' prevention and control (Amoah et al., 2018). Meat handlers, particularly those in abattoirs, are required to possess an understanding of cleaning and sanitation practices, cross-contamination, and food-borne pathogens. Although food-borne diseases (FBDs) are a global public health hazard (Tegegne and Phyo, 2017), the burden of food-borne microbes is greater in the underdeveloped nations (Odeyemi, 2016). Factors contributing to this issue include lax regulations, inadequate food safety legislation, financial constraints, poor sanitation and handling standards, and inadequate food handler education (Tegegne and Phyo, 2017). Meat is considered one of the most hazardous foods for human consumption if food safety principles are not followed (Aluko et al., 2014). Since meat is highly perishable (Bindu et al., 2012) and the abattoirs are such labour-intensive workplaces, the meat handlers' knowledge of proper hygiene practices and key control points in the slaughtering operations is crucial in the mitigation of the health risk to meat consumers (Haileselassie et al., 2013). Meat processing can lead to contamination by pathogens, requiring meat handlers to adhere to food safety standards to ensure safe and wholesome meat production (Taylor et al., 2022). Good manufacturing, cleanliness, biosecurity, and standard operating system practices are a few examples of these standards (Lawan et al., 2013). According to the World Health Organization (WHO, 2005), about 250 food-borne pathogens have been identified. On the report of by the World Organization for Animal Health (OIE, 2019), Salmonella, Escherichia coli, Campylobacter, Shigella, and Listeria monocytogenes are the most common bacterial hazards of prime concern in raw meat. This is due to their resistance to typical antibiotics such as ampicillin ceftriaxone, ciprofloxacin, and gentamicin (Zelalem et al., 2019). Therefore, it is imperative that abattoir workers have a thorough understanding of food safety procedures in order to eradicate newly emerging and reemerging zoonotic pathogens and produce healthy and nutritious meat for consumers. Abattoir workers' knowledge and practice gaps may stem from inadequate food safety regulations, inadequate implementation of meat safety laws, and inadequate training. It was crucial to perform this study along the meat value chain because the degree of knowledge and practices of abattoir workers are crucial for developing policies, raising consumer awareness, guaranteeing customers have access to safe meat, and preventing meat contamination and disease recurrence. Although many studies have been performed to investigate the level of food safety knowledge among handlers that work in abattoirs and slaughterhouses (Zelalem et al., 2023; Gebeyehu and Tsegaye, 2022; Mallhi et al., 2019; Nyamakwere et al., 2017; Tegegne and Phyo, 2017; Haileselassie et al., 2013). Nevertheless, there is still a dearth of information relating to food safety knowledge among abattoir workers in South Africa. Studies have examined food safety knowledge among handlers in abattoirs and slaughterhouses, revealing varying levels of understanding and compliance (Zelalem et al., 2023; Gebeyehu and Tsegaye, 2022; Mallhi et al., 2019; Nyamakwere et al., 2017; Tegegne and Phyo, 2017; Haileselassie et al., 2013). However, research from the Eastern Cape Province is scarce when it comes to the awareness of food safety among South African abattoir personnel. For that reason, the study objectives were to evaluate the level of knowledge and practice among abattoir workers, present essential information about meat safety for awareness creation, and identify the major gaps in knowledge among abattoir workers in order to improve food training material. Materials and methods Ethical approval Before the commencement of the study, permission was obtained and approved by the University of Fort Hare’s Research Ethics Committee (UREC) with certificate reference number MUC351SJAJ01. The consent agreement form, found on the first page of the questionnaire, was signed by each interviewee before the interview. Pilot test Between July and August of 2015, a pilot study was performed on 45 respondents who were not included in the actual test sample. The results of the pilot test were analysed to establish the reliability of the questionnaire. The Cronbach’s alpha coefficient of meat safety knowledge of the respondent in the formal (FMS) and informal (INMS) statements was 0.915 and 0.783, respectively, whereas the Kudere Richardson 20 reliability coefficient for the knowledge statements was 0.647. As a result, the query/statement contents and phrasing were modified slightly. Research design and survey instrument This study conducted a cross-sectional survey among abattoir workers in the formal and informal meat sectors in the Amathole and Chris Hani districts of Eastern Cape Province, South Africa. The study utilized a structured questionnaire, with 85% of participants interviewed face-to-face, while 15% were physically or electronically dropped off. The questionnaires were provided with an ethics research confidentiality and informed consent form, outlining the study's purpose and the voluntary nature of participation. To maintain anonymity, codes were assigned to each participant. The research team included 10 assistants, mostly animal science Masters and Ph.D. students fluent in IsiXhosa. The accuracy of responses was ensured through the provision of pictorial show cards. The study focused on personnel directly involved in meat handling and those whose decisions could affect meat hygiene at the abattoir. These include skinning, eviscerating, washing, inspecting, classifying, singening, blasting, the food safety manager, and the heads of abattoir subunits. Questionnaire development The questionnaire was developed using the hygiene assessment system checklist for red meat abattoirs [The National Institute for Communicable Diseases of South Africa (NICD, 2018)] and the meat inspection manual [The National Department of Agriculture (NDA, 2007)]. The questionnaire was benchmarked with previous studies (Ansari-Lari et al. , 2010; Young et al. , 2010; Gomes-Neves et al. , 2011; Haileselassie et al. , 2013; Adesokan and Raji, 2014; Jianu and Goleţ, 2014). The questionnaire consisted of 3 parts: general information (7­­-12 questions); food and meat safety knowledge and hygiene (50-76 statements); and antimicrobial resistance (10 statements). In the food safety knowledge, personal hygiene, and knowledge of antimicrobial resistance section, the abattoir workers were requested to select yes, no, or true, false for each statement. Description of data collection and data collection points The study's purpose was explained to management representatives of the visited abattoirs before the interview began. Two hundred and eight questions in all were gathered from the INMS (48) and FMS (160). Abattoirs regarded as formal were characterized by (1) the size of their capital, (2) the number of staff, (3) registration with relevant regulatory government departments, and (4) payment of tax. The informal market, often unregulated and untaxed, lacks access to the formal financial and legal system. The market is unregulated, with traditional processing and lower prices for products (Roesel and Grace, 2014; Vermaak, 2017). Statistical analysis Statistical analyses were performed using the Statistical Package for Social Sciences (SPSS) version 24 (SPSS Inc., Chicago, IL). Statistical significance (two-tailed) for all test parameters’ was set at the level of p < 0.05, and descriptive statistics were calculated for all variables as appropriate. An independent sample t-test was performed to compare the means of two independent groups (FMS and INMS versus meat safety, personal hygiene, and antimicrobial resistance knowledge) to determine whether there is statistical evidence that the associated population means were significantly different. Cross-tabulation and relationships among multiple variables were carried out through the Chi-square (X 2 ) test. Results General characteristics of the study population A total of 208 abattoir workers participated in the survey. These participants consisted of 160 and 48 abattoir workers from the FMS and INMS, respectively. The proportion of male and female respondents from the abattoirs in the FMS and INMS were 83.1%, 95.8%, and 16.9%, 4.2%, respectively. The majority of the abattoir workers (49.4%) in the FMS were in the 31-45 age group, while 43.8% of the abattoir workers in the INMS were over 45 years old. The proportion of black, coloured, and white respondents from the abattoirs in the FMS and INMS were 83.8%, 7.5%, 8.8%, and 60.4%, 27.1%, 12.5%, respectively. Abattoir workers in the FMS (13.1%) and INMS (0%) were holders of tertiary certificates, respectively (Table 1). Knowledge meat safety concept and causative agent of foodborne diseases Abattoir workers in the FMS and INMS who had had previous training on food safety, knowledge of the meat safety act, withdrawal time of antibiotics (WTA), and antimicrobial resistance (AMR) were (65.6% and 50.0%), (32.5% and 0%), (35.0% and 31.3%), and (35.0% and 25.0%), respectively. Those who were of the view that underdosing animals with antibiotics does not lead to AMR and that treatment of diseases becomes easy when there is AMR were (50.0% and 100.0%) and (35.6% and 100.0%), respectively (Table 2). In the FMS, the majority of the abattoir workers have not heard about Clostridium perfringens (64.4%), Escherichia coli O157: H7 (55.6%), or fasciolosis (53.1%). Interestingly, 72.5% and 65.0% of them think that HIV and asthma cause FBDs (Table 3). The lack of knowledge of the causes of FBDs in the INMS is evident, given that 91.7%, 70.8%, and 100.0% did not know that C. perfringens, E. coli, and fasciolosis cause FBDs (Table 3). Few abattoir workers (8.8% and 2.1%) were not aware that people suffering from diarrhoea pose a risk of contaminating meat with bacteria. Furthermore, abattoir workers did not believe that working with meat when one has a sore throat could compromise meat safety (30.0% and 72.9%). While very few abattoir workers in the FMS (26.9%) wrongly believed that anger could affect meat safety, the majority (72.9%) of abattoir workers in the INMS had the same view. Interestingly, the same number (43.8%) of abattoir workers in both the FMS and INMS wrongly believed that if a person working in the abattoir had hypertension, it could impact the safety of meat. Notwithstanding that open sores pose a risk of contamination to meat, abattoir workers in the FMS and INMS, however, thought that open sores covered with gloves (78.8% and 77.1%) still pose the same threat to meat safety. It is noteworthy that all abattoir workers (100.0%) in the FMS knew that coughing and sneezing could affect meat safety, whereas an equally large number of abattoir workers (87.5%) of those in INMS also believed that coughing and sneezing could affect meat safety (Table 4). Abattoir workers’ knowledge of hygiene and cross-contamination Abattoir workers in the FMS and INMS who did not wash knives during continuous cutting of meat were 14.4% and 52.1%, respectively (Table 5). Using the same knife to cut different carcasses from different animal species was practiced by 46.9% and 39.6%, while 51.9% and 50.0% indicated that they sing and work at the same time without covering their mouths. Abattoir workers who did not know that animal faeces contain pathogenic bacteria were 43.8% and 47.9%, respectively. Interestingly, they also did not know that washing animal skin (34.4% and 37.5%) could reduce cross-contamination at slaughter. Wearing hand gloves is not practiced by 45.6% and 100.0% of abattoir workers in the FMS and INMS, respectively. The number of people who did not believe that hand washing reduces bacterial cross-contamination in the FMS and IFMS was 45.0% and 58.3%, respectively. Discussion In this study, the use of a questionnaire made it possible to quantify the disparities in participants' understanding of various meat safety concepts and practices among abattoirs from both the FMS and INMS operating in Eastern Cape Province, South Africa. Score statistics in both meat sectors display a variety of intriguing patterns that expand the body of knowledge about meat safety. In the present study, abattoir workers in the FMS demonstrated better knowledge of meat safety concepts than those in the INMS. A significant number of abattoir workers in the FMS have previously received training in meat safety. However, this training did not improve their knowledge of the Meat Safety Act (MSA), WTA, and AMR. This could explain the lack of knowledge regarding treatment outcomes in the event of AMR, the risk of underdosing animals and the risk of drug residue in meat as a result of a lack of WTA. Training of meat producers and handlers alone may not necessarily lead to the production of safe meat, as the behavior and attitude of personnel in the meat industry directly influence safety outcomes ( Kh et al., 2012; Ko, 2013; Mullan et al., 2016; Pacholewicz et al., 2016; Sibanyoni et al., 2017). Available studies have specifically investigated food safety knowledge at abattoirs and butcheries. In these studies, the authors reported that abattoir and butchery workers lack knowledge of regulatory frameworks governing food safety (Young et al., 2010; Latif et al., 2014; Tegegne and Phyo, 2017). However, studies comparing knowledge of meat safety in the FMS and INMS are limited. Respondents in both the FMS and INMS did not see the need to cover their mouths during meat cutting and felt motivated to work while singing as a group. Singing while working increases the risk of cross-contamination with Staphylococcus aureus , primarily found in the skin and nasal vestibules (Pathare et al., 2016; Jans et al., 2017). Workers in the FMS, when queried on hygiene and cross-contamination scored significantly higher compared with workers in the INMS. It is noteworthy that many respondents in both meat sectors do not think wearing hand gloves reduces cross-contamination. This is worrisome, as studies have shown that proper wearing of gloves and frequent hand washing can prevent cross-contamination during slaughter and meat handling (Sani and Siow, 2014; De Boeck et al., 2016; Samapundo et al., 2016; Akabanda et al., 2017; Todd, 2017). Abattoir workers in the FMS correctly identified many causes of FBD. However, in the INMS, knowledge of abattoir workers about the etiological agents of FBD was insufficient. Surprisingly, abattoir workers in both sectors inaccurately attributed FBD occurrences to HIV and asthma. This finding was surprising because the majority of abattoir workers in the FMS indicated that they had attended educational programs in food safety. However, the findings reported here are consistent with results obtained in other studies (Ansari-Lari et al., 2010; Jianu and Goleţ, 2014), in which the authors reported poor knowledge of the causes of FBD among respondents. On the contrary, in other studies, abattoir and butchery personnel demonstrated adequate knowledge of the causes of FBD (Gomes-Neves et al. , 2007, 2011; Akabanda et al. , 2017; Tegegne and Phyo, 2017). Abattoir workers did not know that tuberculosis (TB) is also a foodborne disease. This result highlights an important gap to be filled by the South African national and provisional Department of Health, given that the country is listed among high-TB and HIV-burdened countries (Kirk et al., 2015; Bhembe et al ., 2017). Conclusion Training meat handlers has been identified as one of the most effective interventions to increase the safety of meat. The present study finds this to be true given the disparity in accurate answers between the FMS and INMS. Nonetheless, despite the training of many personnel in the FMS, some workers in this sector could not correctly identify causes of FBD and were not aware of the regulatory framework for meat safety outlined in the Meat Safety Act of 2000. Responses from abattoir workers in the INMS demonstrate a weak understanding of the risk factors of diseases and microbial cross-contamination, hence the need for training in the INMS. Training and knowledge transfer alone may not improve the meat safety standards in the FMS and INMS, given that behaviour and attitudes play a significant role in positive food safety outcomes. This study proposes regular education, monitoring, and evaluation of meat handlers in the meat and meat products industry. The findings of this study are useful for regulatory bodies to devise effective strategies to improve prevailing poor food safety knowledge and practices and to reduce the bacterial load, especially of pathogenic microbes, to protect consumers’ health. Limitation of Study This study presents exploratory information on the knowledge of meat safety and awareness of microbial hazards in the FMS and INMS. It is suggested that these variables be manipulated in future research to determine causal relationships. In addition, due to the small number of abattoir workers in the INMS that participated, the findings reported here should be interpreted with caution, and future studies with larger sample sizes are recommended. The abattoir workers in the INMS do not have a permanent business licence and only slaughter animals on an occasional basis for traditional purposes or for sale in the informal market. Also, of the 90 abattoirs in the province, only six could be included in this study. Hence, this result cannot be generalized to all abattoirs. Despite these challenges, the study documented valuable baseline information on the knowledge of stakeholders in the meat supply chain regarding meat safety, hygiene, and cross-contamination. Abbreviations NDA National Department of Agriculture NICD National Institute for Communicable Diseases of South Africa OIE World Organization for Animal Health WHO World Health Organization Declarations Author Contributions Conceptualization, Investigation, Formal analysis, Writing of the original draft were done by I.R.M., J.O. and I.F.J., Data curation and Validation, J.O. and A.B.F., Project administration and Supervision, E.G. and V.M. and Writing - review & editing, I.R.M., I.F.J., J.O. and A.B.F. All authors have read and agreed to the present manuscript. Funding This work was carried out with the help of National Research Foundation funding to the Centre for Excellence in Food Security (Animal Product Safety: Project Grant No. 140702). Data Availability Statement Data is available upon reasonable request. Conflicts of Interest The authors declare no conflict of interest. References Adesokan, H. K., & Raji, A. O. Q. (2014). 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Tables Table 1: Demographic information of abattoir workers (n = 208) in the formal and informal meat sector Abattoir workers Formal n (%) Informal n (%) Gender Male 133(83.1) 46(95.8) Female 27(16.9) 2(4.2) Age 15-30 52(32.5) 20(41.7) 31-45 79(49.4) 7(14.6) > 45 29(18.1) 21(43.8) Tribe Black 134(83.8) 29(60.4) Coloured 12(7.5) 13(27.1) White 14(8.8) 6(12.5) Others 0(0) 0(0) Educational level None 24(15.0) 9(18.8) Grade 12 52(32.5) 13(27.1) Tertiary 21(13.1) 0(0) Table 2: Assessment of the meat safety knowledge of abattoir workers (n = 208) in the formal and informal meat sector Formal n (%) Informal n (%) Queries/statement Yes No Yes No X 2 Sig Mean (95%CI) 1 Meat/food safety and hygiene training 105(65.6) 55(34.4) 24(50.0) 24(50.0) 3.8 0.05 1.4(1.0-3.7) 2 Awareness Meat Safety Act 40 of 2000 52(32.5) 108(67.5) 0(0) 48(100.0) 20.8 0.00 1.6(na) 3 Knowledge of withdrawal time of antibiotics (WTA) 56(35.0) 104(65.0) 15(31.3) 33(68.8) 0.2 0.63 1.7(0.6-2.4) 4 Knowledge of antimicrobial resistance (AMR) 56(35.0) 104(65.0) 12(25.0) 36(75.0) 24.0 0.00 1.6(0.1-0.4) 5 AMR is the ability of a microorganism (like bacteria, viruses, and some parasites) to stop an antimicrobial (such as antibiotics and antivirals) from working against it 90(56.3) 70(43.4 ) 48(100.0) 0(0) 31.7 0.00 1.4(na) 6 When AMR fails to work standard treatments become ineffective, infections persist and may spread to other human being or animals. 91(56.9) 69(43.1) 24(50.0) 24(50.0) 0.7 0.41 1.5(0.7-2.5) 7 Treatment of diseases becomes easy when there is AMR 57(35.6) 103(64.4) 48(100.0) 0(0) 61.2 0.00 1.6(na) 8 When farmers under dose animal with antibiotics it does not cause AMR 80(50.0) 80(50.0) 48(100.0) 0(0) 39.0 0.00 1.8(na) 9 There is no harm in selling my animals to buyers immediately after injecting them with antibiotics 100(62.5) 60(37.5) 40(83.3) 8(16.7) 4.0 0.05 1.3(0.1-1.0) X 2 : Chi-square; Sig: significance; na: not available Proportions in bold are incorrectly answered Table 3: Knowledge of causative agents of foodborne diseases among abattoir workers (n = 208) in the formal and informal meat sector Formal n (%) Informal n (%) P-value Queries True False True False 1 Fasciolosis 75(46.9) 85(53.1) 0(0) 48(100.0) 0.00 2 Staphylococcus aureus 81(50.6) 79(49.4) 0(0) 48(100.0) 0.00 3 HIV 116(72.5) 44(27.5) 42(87.5) 6(12.5) 0.03 4 Escherichia coli O157: H7 71(44.4) 89(55.6) 14(29.2) 34(70.8) 0.49 5 Shigella 65(40.6) 95(59.4) 0(0) 48(100.0) 0.00 6 Hepatitis 87(54.4) 73(45.6) 39(81.3) 9(18.8) 0.59 7 Cysticercosis 83(51.9) 77(48.1) 0(0) 48(100.0) 0.00 8 Listeria monocytogenes 90(56.3) 70(43.8) 0(0) 48(100.0) 0.00 9 Bacillus cereus 106(66.3) 54(33.8) 30(62.5) 18(37.5) 0.63 10 Asthma 104(65.0) 56(35.0) 38(79.2) 10(20.8) 0.06 11 Clostridium perfringens 57(35.6) 103(64.4) 4(8.3) 44(91.7) 0.07 12 Campylobacter jejuni 75(46.9) 85(53.1) 0(0) 480(100.0) 0.00 13 Tuberculosis 127(79.4) 33(20.6) 0(0) 48(100.0) 0.00 14 Salmonella 122(58.7) 38(18.3) 24(50.0) 24(50.0) 0.00 Proportions in bold are incorrectly answere Table 4: Percentage of incorrect responses to queries about conditions that could negatively affect meat safety Formal n (%) Informal n (%) 1 Smoking would affect meat safety 112(70.0) 48(100.0) 2 Diarrhoea would affect meat safety 14(8.8) 1(2.1) 3 Sore throat would affect meat safety 48(30.0) 35(72.9) 4 Vomiting would affect meat safety 20(12.5) 0(0) 5 Anger would affect meat safety 56(26.9) 35(72.9) 6 Bleeding hands will affect meat food safety 0(0) 4(6.3) 7 Open sore/wound covered with gloves will affect meat safety 126(78.8) 37(77.1) 8 Fever would affect meat safety 22(13.8) 35(72.9) 9 Hypertension would affect meat safety 70(43.8) 21(43.8) 10 Coughing would affect meat safety 0(0) 6(12.5) 11 Sneezing would affect meat safety 0(0) 6(12.5) Table 5: Answers to statements on hygiene and cross-contamination by abattoir workers (n = 208) Formal Informal Statements Yes No Yes No 1 Do you wear hand gloves before handling meat 87(54.4) 73(45.6) 0(0) 48(100.0) 2 It is important to wash hand before slaughter 152(95.0) 8(5.0) 24(50.0) 24(50.0) 3 Hand washing does not reduce meat cross-contamination with bacteria 88(55.0) 72(45.0) 20(41.7) 28(58.3) 4 Do you use the same knife to cut different carcasses from different animal species 75(46.9) 85(53.1) 19(39.6) 29(60.4) 5 It is important to wash hands during continuous meat handling 145(90.6) 15(9.4) 48(100.0) 0(0) 6 Do you change knife during continuous slaughtered 123(76.9) 37(23.1) 33(68.8) 15(31.3) 7 I feel motivated to work when I sing and work at the same time 83(51.9) 77(48.1) 24(50.0) 24(50.0) 8 I don’t think it is necessary to cover my mouth during slaughter/meat cutting 66(41.3) 94(58.8) 21(43.8) 27(56.3) 9 Animal faeces does not contain many pathogenic bacteria 70(43.8) 90(56.3) 23(47.9) 25(52.1) 10 Washing animal skin before slaughter reducing the chance of cross-contamination 105(65.6) 55(34.4) 30(62.5) 18(37.5) 11 I don’t change my apron before proceeding to slaughter/cut other animal species 73(45.6) 87(54.4) 47(97.9) 1(2.1) 12 The wearing of gloves does not reduce cross-contamination 71(44.4) 89(55.6) 24(50.0) 24(50.0) 13 Do you wash knife during continues slaughter/meat cutting 137(85.6) 23(14.4) 23(47.9) 25(52.1) Proportions in bold are incorrectly answered Additional Declarations No competing interests reported. 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Meat contaminations from meat handlers\u0026apos; bodies, animal hides, gastrointestinal systems, and processing environments pose public health hazards to meat consumers\u0026nbsp;(Bughti \u003cem\u003eet al.,\u003c/em\u003e 2017; Gebeyehu and Tsegaye, 2022). The poor knowledge of meat contaminants and good hygienic practices among meat handlers play a significant role in the inadequate procedures for these contaminants\u0026apos; prevention and control (Amoah \u003cem\u003eet al.,\u003c/em\u003e 2018). Meat handlers, particularly those in abattoirs, are required to possess an understanding of cleaning and sanitation practices, cross-contamination, and food-borne pathogens.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eAlthough food-borne diseases (FBDs) are a global public health hazard (Tegegne and Phyo, 2017), the burden of food-borne microbes is greater in the underdeveloped nations (Odeyemi, 2016). Factors contributing to this issue include lax regulations, inadequate food safety legislation, financial constraints, poor sanitation and handling standards, and inadequate food handler education (Tegegne and Phyo, 2017). Meat is considered one of the most hazardous foods for human consumption if food safety principles are not followed (Aluko \u003cem\u003eet al.,\u003c/em\u003e 2014).\u0026nbsp;Since meat is highly perishable (Bindu \u003cem\u003eet al.,\u003c/em\u003e 2012) and the abattoirs are such labour-intensive workplaces, the meat handlers\u0026apos; knowledge of proper hygiene practices and key control points in the slaughtering operations is crucial in the mitigation of the health risk to meat consumers\u0026nbsp;(Haileselassie \u003cem\u003eet al.,\u003c/em\u003e 2013).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eMeat processing can lead to contamination by pathogens, requiring meat handlers to adhere to food safety standards to ensure safe and wholesome meat production (Taylor \u003cem\u003eet al.,\u003c/em\u003e 2022). Good manufacturing, cleanliness, biosecurity, and standard operating system practices are a few examples of these standards (Lawan \u003cem\u003eet al.,\u003c/em\u003e 2013). According to the World Health Organization (WHO, 2005), about 250 food-borne pathogens have been identified. On the report of by the\u0026nbsp;World Organization for Animal Health\u0026nbsp; (OIE, 2019), \u003cem\u003eSalmonella, Escherichia coli, Campylobacter, Shigella,\u003c/em\u003e and \u003cem\u003eListeria monocytogenes\u003c/em\u003e are the most common bacterial hazards of prime concern in raw meat. This is due to their resistance to typical antibiotics such as ampicillin ceftriaxone, ciprofloxacin, and gentamicin (Zelalem \u003cem\u003eet al.,\u003c/em\u003e 2019).\u0026nbsp;Therefore, it is imperative that abattoir workers have a thorough understanding of food safety procedures in order to eradicate newly emerging and reemerging zoonotic pathogens and produce healthy and nutritious meat for consumers.\u003c/p\u003e\n\u003cp\u003eAbattoir workers\u0026apos; knowledge and practice gaps may stem from inadequate food safety regulations, inadequate implementation of meat safety laws, and inadequate training. It was crucial to perform this study along the meat value chain because the degree of knowledge and practices of abattoir workers are crucial for developing policies, raising consumer awareness, guaranteeing customers have access to safe meat, and preventing meat contamination and disease recurrence. Although many\u0026nbsp;studies have been performed to investigate the level of food safety knowledge among handlers that work in abattoirs and slaughterhouses (Zelalem \u003cem\u003eet al.,\u003c/em\u003e 2023;\u0026nbsp;Gebeyehu and Tsegaye, 2022; Mallhi \u003cem\u003eet al.,\u003c/em\u003e 2019; Nyamakwere \u003cem\u003eet al.,\u003c/em\u003e 2017; Tegegne and Phyo, 2017;\u0026nbsp;Haileselassie \u003cem\u003eet al.,\u003c/em\u003e 2013). Nevertheless, there is still a dearth of \u0026nbsp;information relating to food safety knowledge among abattoir workers in South Africa.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eStudies have examined food safety knowledge among handlers in abattoirs and slaughterhouses, revealing varying levels of understanding and compliance (Zelalem \u003cem\u003eet al.,\u003c/em\u003e 2023;\u0026nbsp;Gebeyehu and Tsegaye, 2022; Mallhi \u003cem\u003eet al.,\u003c/em\u003e 2019; Nyamakwere \u003cem\u003eet al.,\u003c/em\u003e 2017; Tegegne and Phyo, 2017;\u0026nbsp;Haileselassie \u003cem\u003eet al.,\u003c/em\u003e 2013). However, research from the Eastern Cape Province is scarce when it comes to the awareness of food safety among South African abattoir personnel. For that reason, the study objectives were to evaluate the level of knowledge and practice among abattoir workers, present essential information about meat safety for awareness creation, and identify the major gaps in knowledge among abattoir workers in order to improve food training material.\u003c/p\u003e"},{"header":"Materials and methods ","content":"\u003ch2\u003eEthical approval\u003c/h2\u003e\n\u003cp\u003eBefore the commencement of the study, permission was obtained and approved by the University of Fort Hare\u0026rsquo;s Research Ethics Committee (UREC) with certificate reference number MUC351SJAJ01. The consent agreement form, found on the first page of the questionnaire, was signed by each interviewee before the interview.\u003c/p\u003e\n\u003ch2\u003ePilot test\u003c/h2\u003e\n\u003cp\u003eBetween July and August of 2015, a pilot study was performed on 45 respondents who were not included in the actual test sample. The results of the pilot test were analysed to establish the reliability of the questionnaire. The Cronbach\u0026rsquo;s alpha coefficient of meat safety knowledge of the respondent in the formal (FMS) and informal (INMS) statements was 0.915 and 0.783, respectively, whereas the Kudere Richardson 20 reliability coefficient for the knowledge statements was 0.647. As a result, the query/statement contents and phrasing were modified slightly.\u0026nbsp;\u003c/p\u003e\n\u003ch2\u003eResearch design and survey instrument\u003c/h2\u003e\n\u003cp\u003eThis study conducted a cross-sectional survey among abattoir workers in the formal and informal meat sectors in the Amathole and Chris Hani districts of Eastern Cape Province, South Africa. The study utilized a structured questionnaire, with 85% of participants interviewed face-to-face, while 15% were physically or electronically dropped off. The questionnaires were provided with an ethics research confidentiality and informed consent form, outlining the study\u0026apos;s purpose and the voluntary nature of participation. To maintain anonymity, codes were assigned to each participant. The research team included 10 assistants, mostly animal science Masters and Ph.D. students fluent in IsiXhosa. The accuracy of responses was ensured through the provision of pictorial show cards. The study focused on personnel directly involved in meat handling and those whose decisions could affect meat hygiene at the abattoir. These include skinning, eviscerating, washing, inspecting, classifying, singening, blasting, the food safety manager, and the heads of abattoir subunits.\u0026nbsp;\u003c/p\u003e\n\u003ch2\u003eQuestionnaire development\u003c/h2\u003e\n\u003cp\u003eThe questionnaire was developed using the hygiene assessment system checklist for red meat abattoirs [The National Institute for Communicable Diseases\u0026nbsp;of South Africa (NICD, 2018)] and the meat inspection manual [The National Department of Agriculture\u0026nbsp;(NDA, 2007)]. The questionnaire was benchmarked with previous studies\u0026nbsp;(Ansari-Lari \u003cem\u003eet al.\u003c/em\u003e, 2010; Young \u003cem\u003eet al.\u003c/em\u003e, 2010; Gomes-Neves \u003cem\u003eet al.\u003c/em\u003e, 2011; Haileselassie \u003cem\u003eet al.\u003c/em\u003e, 2013; Adesokan and Raji, 2014; Jianu and Goleţ, 2014).\u0026nbsp;The questionnaire consisted of 3 parts: general information (7\u0026shy;\u0026shy;-12 questions); food and meat safety knowledge and hygiene (50-76 statements); and antimicrobial resistance (10 statements). In the food safety knowledge, personal hygiene, and knowledge of antimicrobial resistance section, the abattoir workers were requested to select yes, no, or true, false for each statement.\u003c/p\u003e\n\u003ch2\u003eDescription of data collection and data collection points\u003c/h2\u003e\n\u003cp\u003eThe study\u0026apos;s purpose was explained to management representatives of the visited abattoirs before the interview began. Two hundred and eight questions in all were gathered from the INMS (48) and FMS (160). Abattoirs regarded as formal were characterized by (1) the size of their capital, (2) the number of staff, (3) registration with relevant regulatory government departments, and (4) payment of tax. The informal market, often unregulated and untaxed, lacks access to the formal financial and legal system. The market is unregulated, with traditional processing and lower prices for products (Roesel and Grace, 2014; Vermaak, 2017).\u0026nbsp;\u003c/p\u003e\n\u003ch2\u003eStatistical analysis\u003c/h2\u003e\n\u003cp\u003eStatistical analyses were performed using the Statistical Package for Social Sciences (SPSS) version 24 (SPSS Inc., Chicago, IL). Statistical significance (two-tailed) for all test parameters\u0026rsquo; was set at the level of p \u0026lt; 0.05, and descriptive statistics were calculated for all variables as appropriate. An independent sample t-test was performed to compare the means of two independent groups (FMS and INMS versus meat safety, personal hygiene, and antimicrobial resistance knowledge) to determine whether there is statistical evidence that the associated population means were significantly different. Cross-tabulation and relationships among multiple variables were carried out through the Chi-square (X\u003csup\u003e2\u003c/sup\u003e) test.\u003c/p\u003e"},{"header":"Results","content":"\u003ch2\u003eGeneral characteristics of the study population\u003c/h2\u003e\n\u003cp\u003eA total of 208 abattoir workers participated in the survey. These participants consisted of 160 and 48 abattoir workers from the FMS and INMS, respectively. The proportion of male and female respondents from the abattoirs in the FMS and INMS were 83.1%, 95.8%, and 16.9%, 4.2%, respectively. The majority of the abattoir workers (49.4%) in the FMS were in the 31-45 age group, while 43.8% of the abattoir workers in the INMS were over 45 years old. The proportion of black, coloured, and white respondents from the abattoirs in the FMS and INMS were 83.8%, 7.5%, 8.8%, and 60.4%, 27.1%, 12.5%, respectively. Abattoir workers in the FMS (13.1%) and INMS (0%) were holders of tertiary certificates, respectively (Table 1).\u0026nbsp;\u003c/p\u003e\n\u003ch2\u003eKnowledge meat safety concept and causative agent of foodborne diseases\u0026nbsp;\u003c/h2\u003e\n\u003cp\u003eAbattoir workers in the FMS and INMS who had had previous training on food safety, knowledge of the meat safety act, withdrawal time of antibiotics (WTA), and antimicrobial resistance (AMR) were (65.6% and 50.0%), (32.5% and 0%), (35.0% and 31.3%), and (35.0% and 25.0%), respectively.\u0026nbsp;Those who were of the view that underdosing animals with antibiotics does not lead to AMR and that treatment of diseases becomes easy when there is AMR were (50.0% and 100.0%) and (35.6% and 100.0%), respectively (Table 2).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eIn the FMS, the majority of the abattoir workers have not heard about \u003cem\u003eClostridium perfringens\u003c/em\u003e (64.4%), \u003cem\u003eEscherichia coli O157: H7\u003c/em\u003e (55.6%), or fasciolosis (53.1%). Interestingly, 72.5% and 65.0% of them think that HIV and asthma cause FBDs (Table 3). The lack of knowledge of the causes of FBDs in the INMS is evident, given that 91.7%, 70.8%, and 100.0% did not know that \u003cem\u003eC. perfringens,\u0026nbsp;\u003c/em\u003eE. \u003cem\u003ecoli,\u0026nbsp;\u003c/em\u003eand fasciolosis cause FBDs (Table 3).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eFew abattoir workers (8.8% and 2.1%) were not aware that people suffering from diarrhoea pose a risk of contaminating meat with bacteria. Furthermore, abattoir workers did not believe that working with meat when one has a sore throat could compromise meat safety (30.0% and 72.9%). While very few abattoir workers in the FMS (26.9%) wrongly believed that anger could affect meat safety, the majority (72.9%) of abattoir workers in the INMS had the same view. Interestingly, the same number (43.8%) of abattoir workers in both the FMS and INMS wrongly believed that if a person working in the abattoir had hypertension, it could impact the safety of meat. Notwithstanding that open sores pose a risk of contamination to meat, abattoir workers in the FMS and INMS, however, thought that open sores covered with gloves (78.8% and 77.1%) still pose the same threat to meat safety. It is noteworthy that all abattoir workers (100.0%) in the FMS knew that coughing and sneezing could affect meat safety, whereas an equally large number of abattoir workers (87.5%) of those in INMS also believed that coughing and sneezing could affect meat safety (Table 4).\u0026nbsp;\u003c/p\u003e\n\u003ch2\u003eAbattoir workers\u0026rsquo; knowledge of hygiene and cross-contamination \u0026nbsp;\u003c/h2\u003e\n\u003cp\u003eAbattoir workers in the FMS and INMS who did not wash knives during continuous cutting of meat were 14.4% and 52.1%, respectively (Table 5). Using the same knife to cut different carcasses from different animal species was practiced by 46.9% and 39.6%, while 51.9% and 50.0% indicated that they sing and work at the same time without covering their mouths. Abattoir workers who did not know that animal faeces contain pathogenic bacteria were 43.8% and 47.9%, respectively. Interestingly, they also did not know that washing animal skin (34.4% and 37.5%) could reduce cross-contamination at slaughter. Wearing hand gloves is not practiced by 45.6% and 100.0% of abattoir workers in the FMS and INMS, respectively. The number of people who did not believe that hand washing reduces bacterial cross-contamination in the FMS and IFMS was 45.0% and 58.3%, respectively.\u003c/p\u003e"},{"header":"Discussion","content":"\u003cp\u003eIn this study, the use of a questionnaire made it possible to quantify the disparities in participants\u0026apos; understanding of various meat safety concepts and practices among abattoirs from both the FMS and INMS operating in Eastern Cape Province, South Africa. Score statistics in both meat sectors display a variety of intriguing patterns that expand the body of knowledge about meat safety. In the present study, abattoir workers in the FMS demonstrated better knowledge of meat safety concepts than those in the INMS.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eA significant number of abattoir workers in the FMS have previously received training in meat safety. However, this training did not improve their knowledge of the Meat Safety Act (MSA), WTA, and AMR. This could explain the lack of knowledge regarding treatment outcomes in the event of AMR, the risk of underdosing animals and the risk of drug residue in meat as a result of a lack of WTA. Training of meat producers and handlers alone may not necessarily lead to the production of safe meat, as the behavior and attitude of personnel in the meat industry directly influence safety outcomes\u0026nbsp;\u003cem\u003e(\u003c/em\u003eKh \u003cem\u003eet al., 2012; Ko, 2013; Mullan et al.,\u0026nbsp;\u003c/em\u003e2016; Pacholewicz \u003cem\u003eet al.,\u003c/em\u003e 2016; Sibanyoni \u003cem\u003eet al.,\u003c/em\u003e 2017).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eAvailable studies have specifically investigated food safety knowledge at abattoirs and butcheries. In these studies, the authors reported that abattoir and butchery workers lack knowledge of regulatory frameworks governing food safety\u0026nbsp;(Young \u003cem\u003eet al.,\u003c/em\u003e 2010; Latif \u003cem\u003eet al.,\u003c/em\u003e 2014; Tegegne and Phyo, 2017). However, studies comparing knowledge of meat safety in the FMS and INMS are limited.\u003c/p\u003e\n\u003cp\u003eRespondents in both the FMS and INMS did not see the need to cover their mouths during meat cutting and felt motivated to work while singing as a group. Singing while working increases the risk of cross-contamination with \u003cem\u003eStaphylococcus aureus\u003c/em\u003e, primarily found in the skin and nasal vestibules\u0026nbsp;(Pathare \u003cem\u003eet al.,\u003c/em\u003e 2016; Jans \u003cem\u003eet al.,\u0026nbsp;\u003c/em\u003e2017). Workers in the FMS, when queried on hygiene and cross-contamination scored significantly higher compared with workers in the INMS. It is noteworthy that many respondents in both meat sectors do not think wearing hand gloves reduces cross-contamination. This is worrisome, as studies have shown that proper wearing of gloves and frequent hand washing can prevent cross-contamination during slaughter and meat handling\u0026nbsp;(Sani and Siow, 2014; De Boeck \u003cem\u003eet al.,\u003c/em\u003e 2016; Samapundo \u003cem\u003eet al.,\u0026nbsp;\u003c/em\u003e2016; Akabanda \u003cem\u003eet al.,\u003c/em\u003e 2017; Todd, 2017).\u003c/p\u003e\n\u003cp\u003eAbattoir workers in the FMS correctly identified many causes of FBD.\u0026nbsp;However,\u0026nbsp;in the INMS, knowledge of abattoir workers about the etiological agents of FBD was insufficient. Surprisingly, abattoir workers in both sectors inaccurately attributed FBD occurrences to HIV and asthma. This finding was surprising because the majority of abattoir workers\u0026nbsp;in the FMS indicated that they had attended educational programs in food safety. However, the findings reported here are consistent with\u0026nbsp;results obtained in other studies\u0026nbsp;(Ansari-Lari \u003cem\u003eet al.,\u003c/em\u003e 2010; Jianu and Goleţ, 2014), in which the authors reported poor knowledge of the causes of FBD among respondents. On the contrary, in other studies, abattoir and butchery personnel demonstrated adequate knowledge of the causes of FBD\u0026nbsp;(Gomes-Neves \u003cem\u003eet al.\u003c/em\u003e, 2007, 2011; Akabanda \u003cem\u003eet al.\u003c/em\u003e, 2017; Tegegne and Phyo, 2017). Abattoir workers did not know that tuberculosis (TB) is also a foodborne disease. This result highlights an important gap to be filled by the South African national and provisional Department of Health, given that the country is listed among high-TB and HIV-burdened countries (Kirk \u003cem\u003eet al.,\u003c/em\u003e 2015; Bhembe \u003cem\u003eet al\u003c/em\u003e., 2017).\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eTraining meat handlers has been identified as one of the most effective interventions to increase the safety of meat. The present study finds this to be true given the disparity in accurate answers between the FMS and INMS. Nonetheless, despite the training of many personnel in the FMS, some workers in this sector could not correctly identify causes of FBD and were not aware of the regulatory framework for meat safety outlined in the Meat Safety Act of 2000. Responses from abattoir workers in the INMS demonstrate a weak understanding of the risk factors of diseases and microbial cross-contamination, hence the need for training in the INMS. Training and knowledge transfer alone may not improve the meat safety standards in the FMS and INMS, given that behaviour and attitudes play a significant role in positive food safety outcomes. This study proposes regular education, monitoring, and evaluation of meat handlers in the meat and meat products industry. The findings of this study are useful for regulatory bodies to devise effective strategies to improve prevailing poor food safety knowledge and practices and to reduce the bacterial load, especially of pathogenic microbes, to protect consumers\u0026rsquo; health.\u003c/p\u003e"},{"header":"Limitation of Study ","content":"\u003cp\u003eThis study presents exploratory information on the knowledge of meat safety and awareness of microbial hazards in the FMS and INMS. It is suggested that these variables be manipulated in future research to determine causal relationships. In addition, due to the small number of abattoir workers in the INMS that participated, the findings reported here should be interpreted with caution, and future studies with larger sample sizes are recommended. The abattoir workers in the INMS do not have a permanent business licence and only slaughter animals on an occasional basis for traditional purposes or for sale in the informal market. Also, of the 90 abattoirs in the province, only six could be included in this study. Hence, this result cannot be generalized to all abattoirs. Despite these challenges, the study documented valuable baseline information on the knowledge of stakeholders in the meat supply chain regarding meat safety, hygiene, and cross-contamination.\u003c/p\u003e"},{"header":"Abbreviations","content":"\u003cp\u003eNDA National Department of Agriculture \u003c/p\u003e\n\u003cp\u003eNICD National Institute for Communicable Diseases of South Africa\u003c/p\u003e\n\u003cp\u003eOIE World Organization for Animal Health\u003c/p\u003e\n\u003cp\u003eWHO World Health Organization\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003eAuthor Contributions\u003c/p\u003e\n\u003cp\u003eConceptualization, Investigation, Formal analysis, Writing of the original draft were done by I.R.M., J.O. and I.F.J., Data curation and Validation, J.O. and A.B.F., Project administration and Supervision, E.G. and V.M. and Writing - review \u0026amp; editing, I.R.M., I.F.J., J.O. and A.B.F.\u0026nbsp;All authors have read and agreed to the present manuscript.\u003c/p\u003e\n\u003cp\u003eFunding\u003c/p\u003e\n\u003cp\u003eThis work was carried out with the help of National Research Foundation funding to the Centre for Excellence in Food Security (Animal Product Safety: Project Grant No. 140702).\u003c/p\u003e\n\u003cp\u003eData Availability Statement\u003c/p\u003e\n\u003cp\u003eData is available upon reasonable request.\u003c/p\u003e\n\u003cp\u003eConflicts of Interest\u003c/p\u003e\n\u003cp\u003eThe authors declare no conflict of interest.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003eAdesokan, H. 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Knowledge and attitudes towards food safety among Canadian dairy producers. \u003cem\u003ePreventive Veterinary Medicine\u003c/em\u003e, \u003cem\u003e94,\u003c/em\u003e 65\u0026ndash;76.\u003c/li\u003e\n \u003cli\u003eZelalem, A., Abegaz, K., Kebede, A., Terefe, Y., \u0026amp; Vipham, J. L. (2023). Targeted training-based interventions to improve food safety practices in municipal abattoirs of Ethiopia. \u003cem\u003eJournal of Consumer Protection and Food Safety\u003c/em\u003e, \u003cem\u003e18\u003c/em\u003e(3), 281-290.\u003c/li\u003e\n \u003cli\u003eZelalem, A., Sisay, M., Vipham, J. L., Abegaz, K., Kebede, A., \u0026amp; Terefe, Y. (2019). The prevalence and antimicrobial resistance profiles of bacterial isolates from meat and meat products in Ethiopia: A systematic review and meta-analysis. \u003cem\u003eInternational Journal of Food Contamination\u003c/em\u003e, \u003cem\u003e6\u003c/em\u003e(1), 1-14.\u003c/li\u003e\n\u003c/ol\u003e"},{"header":"Tables","content":"\u003cp\u003eTable 1: Demographic information of abattoir workers (n = 208) in the formal and informal meat sector\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"70%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.612244897959183%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"28.571428571428573%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"31.632653061224488%\" colspan=\"2\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\n \u003cp\u003eAbattoir workers\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003eFormal\u0026nbsp;\u003c/p\u003e\n \u003cp\u003en (%)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003eInformal\u0026nbsp;\u003c/p\u003e\n \u003cp\u003en (%)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\n \u003cp\u003eGender\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003eMale\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e133(83.1)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e46(95.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003eFemale\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e27(16.9)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e2(4.2)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\n \u003cp\u003eAge\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003e15-30 \u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e52(32.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e20(41.7)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003e31-45\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e79(49.4)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e7(14.6)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003e\u0026gt; 45\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e29(18.1)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e21(43.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\n \u003cp\u003eTribe\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003eBlack\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e134(83.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e29(60.4)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003eColoured\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e12(7.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e13(27.1)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003eWhite\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e14(8.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e6(12.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003eOthers\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\n \u003cp\u003eEducational level\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003eNone\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e24(15.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e9(18.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003e\u0026lt; Grade 12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e63(39.4)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e26(54.2)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003e\u0026gt; Grade 12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e52(32.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e13(27.1)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"30.927835051546392%\" valign=\"top\" style=\"width: 33.3386%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"28.8659793814433%\" valign=\"top\" style=\"width: 31.1003%;\"\u003e\n \u003cp\u003eTertiary\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" valign=\"top\" style=\"width: 23.3252%;\"\u003e\n \u003cp\u003e21(13.1)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.278350515463918%\" valign=\"top\" style=\"width: 10.0134%;\"\u003e\n \u003cp\u003e0(0)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c/p\u003e\n\u003cp\u003eTable 2: Assessment of the meat safety knowledge of abattoir workers (n = 208) in the formal and informal meat sector\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"100%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\"\u003e\u003c/td\u003e\n \u003ctd width=\"41.666666666666664%\" valign=\"top\"\u003e\u003c/td\u003e\n \u003ctd width=\"15.625%\" colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003eFormal n (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"3.125%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\" colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003eInformal n (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.208333333333333%\" valign=\"top\"\u003e\u003c/td\u003e\n \u003ctd width=\"5.208333333333333%\" valign=\"top\"\u003e\u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" valign=\"top\"\u003e\u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\u003c/td\u003e\n \u003ctd width=\"42.10526315789474%\" valign=\"top\"\u003e\n \u003cp\u003eQueries/statement\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003eYes\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.421052631578947%\" valign=\"top\"\u003e\n \u003cp\u003eYes\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003eX\u003csup\u003e2\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003eSig\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.526315789473685%\" valign=\"top\"\u003e\n \u003cp\u003eMean (95%CI)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"42.10526315789474%\" valign=\"top\"\u003e\n \u003cp\u003eMeat/food safety and hygiene training\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e105(65.6)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e55(34.4)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.421052631578947%\" valign=\"top\"\u003e\n \u003cp\u003e24(50.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e24(50.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e3.8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.526315789473685%\" valign=\"top\"\u003e\n \u003cp\u003e1.4(1.0-3.7)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"42.10526315789474%\" valign=\"top\"\u003e\n \u003cp\u003eAwareness Meat Safety Act 40 of 2000\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e52(32.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e108(67.5)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.421052631578947%\" valign=\"top\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e48(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e20.8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.526315789473685%\" valign=\"top\"\u003e\n \u003cp\u003e1.6(na)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"42.10526315789474%\" valign=\"top\"\u003e\n \u003cp\u003eKnowledge of withdrawal time of antibiotics (WTA)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e56(35.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e104(65.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.421052631578947%\" valign=\"top\"\u003e\n \u003cp\u003e15(31.3)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e33(68.8)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e0.2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e0.63\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.526315789473685%\" valign=\"top\"\u003e\n \u003cp\u003e1.7(0.6-2.4)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"42.10526315789474%\" valign=\"top\"\u003e\n \u003cp\u003eKnowledge of antimicrobial resistance (AMR)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e56(35.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e104(65.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.421052631578947%\" valign=\"top\"\u003e\n \u003cp\u003e12(25.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e36(75.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e24.0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.526315789473685%\" valign=\"top\"\u003e\n \u003cp\u003e1.6(0.1-0.4)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"42.10526315789474%\" valign=\"top\"\u003e\n \u003cp\u003eAMR is the ability of a microorganism (like bacteria, viruses, and some parasites) to stop an antimicrobial (such as antibiotics and antivirals) from working against it\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e90(56.3)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e70(43.4\u003c/strong\u003e\u003cstrong\u003e)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.421052631578947%\" valign=\"top\"\u003e\n \u003cp\u003e48(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e0(0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e31.7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.526315789473685%\" valign=\"top\"\u003e\n \u003cp\u003e1.4(na)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"42.10526315789474%\" valign=\"top\"\u003e\n \u003cp\u003eWhen AMR fails to work standard treatments become ineffective, infections persist and may spread to other human being or animals.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e91(56.9)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e69(43.1)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.421052631578947%\" valign=\"top\"\u003e\n \u003cp\u003e24(50.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e24(50.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e0.7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e0.41\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.526315789473685%\" valign=\"top\"\u003e\n \u003cp\u003e1.5(0.7-2.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"42.10526315789474%\" valign=\"top\"\u003e\n \u003cp\u003eTreatment of diseases becomes easy when there is AMR\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e57(35.6)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e103(64.4)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.421052631578947%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e48(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e61.2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.526315789473685%\" valign=\"top\"\u003e\n \u003cp\u003e1.6(na)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"42.10526315789474%\" valign=\"top\"\u003e\n \u003cp\u003eWhen farmers under dose animal with antibiotics it does not cause AMR\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e80(50.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e80(50.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.421052631578947%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e48(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e39.0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.526315789473685%\" valign=\"top\"\u003e\n \u003cp\u003e1.8(na)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"42.10526315789474%\" valign=\"top\"\u003e\n \u003cp\u003eThere is no harm in selling my animals to buyers immediately after injecting them with antibiotics\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e100(62.5)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e60(37.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"3.1578947368421053%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.421052631578947%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e40(83.3)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.368421052631579%\" valign=\"top\"\u003e\n \u003cp\u003e8(16.7)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e4.0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.2631578947368425%\" valign=\"top\"\u003e\n \u003cp\u003e0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.526315789473685%\" valign=\"top\"\u003e\n \u003cp\u003e1.3(0.1-1.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eX\u003csup\u003e2\u003c/sup\u003e: Chi-square; Sig: significance; na: not available\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eProportions in bold are incorrectly answered\u003c/p\u003e\n\u003cp\u003eTable 3: Knowledge of causative agents of foodborne diseases among abattoir workers (n = 208) in the formal and informal meat sector\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"96%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.24742268041237%\" valign=\"top\"\u003e\u003c/td\u003e\n \u003ctd width=\"26.804123711340207%\" valign=\"top\"\u003e\u003c/td\u003e\n \u003ctd width=\"21.649484536082475%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003eFormal n (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.216494845360825%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"25.77319587628866%\" colspan=\"3\" valign=\"bottom\"\u003e\n \u003cp\u003eInformal n (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.309278350515465%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003eP-value\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003eQueries\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\" valign=\"top\"\u003e\n \u003cp\u003eTrue\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\"\u003e\n \u003cp\u003eFalse\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\" valign=\"top\"\u003e\n \u003cp\u003eTrue\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003eFalse\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\u003c/td\u003e\n \u003ctd width=\"1.0416666666666667%\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003eFasciolosis\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\" valign=\"bottom\"\u003e\n \u003cp\u003e75(46.9)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e85(53.1)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\" valign=\"bottom\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e48(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eStaphylococcus aureus\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\"\u003e\n \u003cp\u003e81(50.6)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\"\u003e\n \u003cp\u003e\u003cstrong\u003e79(49.4)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003e48(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003eHIV\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\"\u003e\n \u003cp\u003e\u003cstrong\u003e116(72.5)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"bottom\"\u003e\n \u003cp\u003e44(27.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\"\u003e\n \u003cp\u003e\u003cstrong\u003e42(87.5)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e6(12.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.03\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eEscherichia coli O157: H7\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\"\u003e\n \u003cp\u003e71(44.4)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\"\u003e\n \u003cp\u003e\u003cstrong\u003e89(55.6)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\" valign=\"bottom\"\u003e\n \u003cp\u003e14(29.2)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e34(70.8)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.49\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eShigella\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\"\u003e\n \u003cp\u003e65(40.6)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\"\u003e\n \u003cp\u003e\u003cstrong\u003e95(59.4)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003e48(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eHepatitis\u0026nbsp;\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\"\u003e\n \u003cp\u003e\u003cstrong\u003e87(54.4)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\"\u003e\n \u003cp\u003e73(45.6)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e39(81.3)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e9(18.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.59\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003eCysticercosis\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\"\u003e\n \u003cp\u003e83(51.9)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\"\u003e\n \u003cp\u003e\u003cstrong\u003e77(48.1)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003e48(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eListeria monocytogenes\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\"\u003e\n \u003cp\u003e90(56.3)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\"\u003e\n \u003cp\u003e\u003cstrong\u003e70(43.8)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003e48(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eBacillus cereus\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\"\u003e\n \u003cp\u003e106(66.3)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\"\u003e\n \u003cp\u003e\u003cstrong\u003e54(33.8)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\"\u003e\n \u003cp\u003e30(62.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003e18(37.5)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.63\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003eAsthma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e104(65.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"bottom\"\u003e\n \u003cp\u003e56(35.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e38(79.2)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e10(20.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eClostridium perfringens\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\" valign=\"bottom\"\u003e\n \u003cp\u003e57(35.6)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e103(64.4)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\" valign=\"bottom\"\u003e\n \u003cp\u003e4(8.3)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e44(91.7)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.07\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eCampylobacter jejuni\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\" valign=\"bottom\"\u003e\n \u003cp\u003e75(46.9)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e85(53.1)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003e480(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003eTuberculosis\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\" valign=\"bottom\"\u003e\n \u003cp\u003e127(79.4)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e33(20.6)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cstrong\u003e48(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\"\u003e\n \u003cp\u003e14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"27.083333333333332%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eSalmonella\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.5%\" valign=\"bottom\"\u003e\n \u003cp\u003e122(58.7)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e38(18.3)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.625%\" valign=\"bottom\"\u003e\n \u003cp\u003e24(50.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e\u003cstrong\u003e24(50.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.416666666666666%\" colspan=\"2\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eProportions in bold are incorrectly answere\u003c/p\u003e\n\u003cp\u003eTable 4: Percentage of incorrect responses to queries about conditions that could negatively affect meat safety\u003c/p\u003e\n\u003cdiv align=\"\"\u003e\n \u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"65%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003eFormal n (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003eInformal n (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\n \u003cp\u003eSmoking would affect meat safety\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003e112(70.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003e48(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\n \u003cp\u003eDiarrhoea would affect meat safety\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003e14(8.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003e1(2.1)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\n \u003cp\u003eSore\u0026nbsp;throat would affect meat safety\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003e48(30.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003e35(72.9)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\n \u003cp\u003eVomiting would affect meat safety\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003e20(12.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\n \u003cp\u003eAnger would affect meat safety\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003e56(26.9)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003e35(72.9)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\n \u003cp\u003eBleeding hands will affect meat food safety \u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003e4(6.3)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\n \u003cp\u003eOpen sore/wound covered with gloves will affect meat safety\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003e126(78.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003e37(77.1)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\n \u003cp\u003eFever would affect meat safety\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003e22(13.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003e35(72.9)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\n \u003cp\u003eHypertension would affect meat safety\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003e70(43.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003e21(43.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\n \u003cp\u003eCoughing would affect meat safety\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003e6(12.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"4.301075268817204%\" valign=\"top\" style=\"width: 4.6229%;\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"64.51612903225806%\" valign=\"top\" style=\"width: 68.8564%;\"\u003e\n \u003cp\u003eSneezing would affect meat safety\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.903225806451612%\" valign=\"top\" style=\"width: 13.8686%;\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.827956989247312%\" valign=\"top\" style=\"width: 12.6521%;\"\u003e\n \u003cp\u003e6(12.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c/p\u003e\n\u003cp\u003eTable 5: Answers to statements on hygiene and cross-contamination by abattoir workers (n = 208)\u0026nbsp;\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"100%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"16.666666666666668%\" colspan=\"2\" valign=\"top\" style=\"width: 17.1424%;\"\u003e\n \u003cp\u003eFormal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.666666666666668%\" colspan=\"2\" valign=\"top\" style=\"width: 17.1424%;\"\u003e\n \u003cp\u003eInformal\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eStatements\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003eYes\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003eYes\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eDo you wear hand gloves before handling meat\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e87(54.4)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e73(45.6)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e48(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eIt is important to wash hand before slaughter \u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e152(95.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e8(5.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e24(50.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e24(50.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eHand washing does not reduce meat cross-contamination with bacteria \u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e88(55.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e72(45.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e20(41.7)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e28(58.3)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eDo you use the same knife to cut different carcasses from different animal species\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e75(46.9)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e85(53.1)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e19(39.6)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e29(60.4)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eIt is important to wash hands during continuous meat handling\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e145(90.6)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e15(9.4)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e48(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e0(0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eDo you change knife during continuous slaughtered\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e123(76.9)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e37(23.1)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e33(68.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e15(31.3)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eI\u0026nbsp;feel motivated to work when I sing and work at the same time\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e83(51.9)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e77(48.1)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e24(50.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e24(50.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eI\u0026nbsp;don\u0026rsquo;t think it is necessary to cover my mouth during slaughter/meat cutting\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e66(41.3)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e94(58.8)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e21(43.8)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e27(56.3)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eAnimal faeces does not contain many pathogenic bacteria\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e70(43.8)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e90(56.3)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e23(47.9)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e25(52.1)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eWashing animal skin before slaughter reducing the chance of cross-contamination\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e105(65.6)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e55(34.4)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e30(62.5)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e18(37.5)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eI\u0026nbsp;don\u0026rsquo;t change my apron before proceeding to slaughter/cut other animal species\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e73(45.6)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e87(54.4)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e47(97.9)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e1(2.1)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eThe wearing of gloves does not reduce cross-contamination\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e71(44.4)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e89(55.6)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e24(50.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e24(50.0)\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"3.125%\" valign=\"top\" style=\"width: 3.2472%;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"58.333333333333336%\" valign=\"top\" style=\"width: 60.1118%;\"\u003e\n \u003cp\u003eDo you wash knife during continues slaughter/meat cutting\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.375%\" valign=\"top\" style=\"width: 9.6662%;\"\u003e\n \u003cp\u003e137(85.6)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.291666666666667%\" valign=\"top\" style=\"width: 7.4762%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e23(14.4)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e23(47.9)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.333333333333334%\" valign=\"top\" style=\"width: 8.609%;\"\u003e\n \u003cp\u003e\u003cstrong\u003e25(52.1)\u003c/strong\u003e\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eProportions in bold are incorrectly answered\u003c/p\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Food safety, meat sector, meat handlers, foodborne outbreaks, and symptoms of foodborne illness ","lastPublishedDoi":"10.21203/rs.3.rs-4218292/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4218292/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eMeat is a great source of vital nutrients and important proteins for human health. But at the same time, it serves as a conducive environment for the development of microbes and their transfer to humans. This is exacerbated if the recommended safety procedures are not strictly adhered to. The aim of this research was to assess the level of knowledge of meat safety, hygiene practices, and antimicrobial drug resistance among abattoir workers in the meat value chain. A cross-sectional study employing questionnaires was conducted to assess the basic understanding of meat safety, personal hygiene, and antimicrobial resistance among abattoir workers (n = 208) in the formal (FMS) and informal (INMS) meat sectors. The results showed that the abattoir workers in the FMS had better knowledge of meat safety concepts than those in the INMS. However, abattoir workers in both sectors showed inadequate knowledge about the causative agents of foodborne diseases (FBDs). Notably, \u003cem\u003eClostridium perfringens \u003c/em\u003e(64.4%, 91.7%), \u003cem\u003eEscherichia\u003c/em\u003e \u003cem\u003ecoli\u003c/em\u003e (55.6%, 70.8%), and fasciolosis (53.1%, 100.0%) were incorrectly associated with FBDs by a significant portion of abattoir workers. On the other hand, the incorrect association between FBDs and HIV (72.5%) and asthma (65.0%) was observed. In addition, the factors influencing meat safety were widely recognised; yet, misconceptions continued to exist, such as the false belief that anger (26.9%; 72.9%) is linked to FBDs. While some participants demonstrated satisfactory knowledge of meat safety, particularly within the FMS, INMS participants displayed inadequate understanding. This underscores the need for enhancements in meat safety practices across both sectors. The study emphasizes the urgency for improvement in meat safety within the examined area, advocating for initiatives encompassing research, education, and mass media dissemination to bolster awareness and adherence to safety protocols.\u003c/p\u003e","manuscriptTitle":"Knowledge of meat safety, personal hygiene and antimicrobial resistance awareness among abattoir workers in the formal and informal meat sector","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-04-15 05:45:39","doi":"10.21203/rs.3.rs-4218292/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"ea4525bc-90de-4f2c-9061-3032405f69fb","owner":[],"postedDate":"April 15th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-05-13T09:16:42+00:00","versionOfRecord":[],"versionCreatedAt":"2024-04-15 05:45:39","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4218292","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4218292","identity":"rs-4218292","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}