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Table 5 Factors associated with the food safety practices among meat handlers working at butcher shops in Bangladesh (N = 300)

From: Factors associated with food safety knowledge and practices among meat handlers in Bangladesh: a cross-sectional study

Variables

Food safety practice level

p value

Odds ratio (95% CI)

VIF

 

Good

Poor

 

Unadjusted

Adjustedb

Age (years)

     

1.593

 < 20

4 (16.7)

20 (83.3)

 

Reference

Reference

 

 21–30

15 (13.2)

99 (86.8)

0.482

0.76 (0.23–2.52)

0.49 (0.11–2.17)

 

 31–40

24 (20.3)

94 (79.7)

 

1.28 (0.40–4.09)

0.84 (0.18–3.20)

 

 > 40

6 (13.6)

38 (8.4)

 

0.79 (0.20–3.13)

0.31 (0.04–2.17)

 

Field of duty

     

1.237

 Butcher

26 (16.3)

134 (83.8)

 

Reference

Reference

 

 Helper

23 (16.4)

117 (83.6)

0.967

1.01 (0.55–1.87)

1.13 (0.42–3.06)

 

Education level

     

1.751

 No formal education

5 (7.6)

61 (92.4)

 

Reference

Reference

 

 Primary

18 (15.4)

99 (84.6)

0.059

2.21 (0.78–6.28)

2.46 (0.71–8.49)

 

 Secondary

16 (20.3)

63 (79.7)

 

3.02 (1.07–8.98)*

3.17 (0.81–12.47)

 

 Higher secondary

10 (26.3)

28 (73.7)

 

4.36 (1.36–13.94)*

2.48 (0.55–11.12)

 

Monthly earned, BDTa

    

1.700

 < 10,000

8 (13.6)

51 (86.4)

 

Reference

Reference

 

 10,001–15,000

12 (12.5)

84 (87.5)

 

0.91 (0.35–2.38)

0.85 (0.28–2.55)

 

 15,001–20,000

7 (11.7)

53 (88.3)

0.000

0.29 (0.29–2.50)

1.16 (0.31–4.40)

 

 20,001–25,000

4 (10.3)

35 (89.7)

 

0.73 (0.20–2.61)

0.41 (0.09–1.89)

 

 > 25,000

18 (39.1)

28 (60.9)

 

4.20 (1.58–10.62)**

2.46 (0.70–8.65)

 

Work experience

    

1.379

 < 5 years

20 (14.3)

120 (85.7)

 

Reference

Reference

 

 5–10 years

14 (15.6)

76 (84.4)

0.407

1.11 (0.53–2.32)

0.43 (0.12–1.52)

 

 > 10 years

15 (21.4)

55 (78.6)

 

1.64 (0.78–3.44)

0.18 (0.02–1.84)

 

Working hour/day

    

1.146

 < 8 h

9 (5.5)

154 (94.5)

0.000

Reference

Reference

 

 ≥ 8 h

40 (29.2)

97 (70.8)

 

7.06 (3.28–15.19)***

8.44 (3.11–22.91)***

 

Employment status

1.274

 Permanent

23 (13.6)

146 (86.4)

 

Reference

Reference

 

 Daily basis

11 (15.5)

60 (84.5)

0.119

1.16 (0.53–2.54)

3.73 (0.93–14.10)

 

 Contractual

15 (25.0)

45 (75.0)

 

2.12 (1.02–4.40)*

10.86 (0.93–27.10)

 

Food safety training

    

1.116

 Yes

6 (37.5)

10 (62.5)

0.019

3.36 (1.16–9.73)*

1.29 (0.29–5.74)

 

 No

43 (15.1)

251 (83.7)

 

Reference

Reference

 

Food safety knowledge

    

1.172

 Good

28 (46.7)

32 (53.3)

0.000

9.13 (4.64–17.95)***

5.68 (2.33–13.87)***

 

 Poor

21 (8.8)

219 (91.3)

 

Reference

Reference

 
  1. CI confidence interval, VIF variance inflation factor
  2. *p < 0.05, **p < 0.01, ***p < 0.001
  3. a10,000 Bangladeshi Taka (BDT) equals to 125 USD
  4. b In this model, all the variables included in the unadjusted model were adjusted
  5. Hosmer and Lemeshow test for adjusted model: chi-square: 11.674 (df = 8), p = 0.166
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Environmental Health and Preventive Medicine

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