The Assessment of Food Safety Practices, Knowledge, and Attitudes among Food Handlers, Supervisors and Managers in selected Food Industries in Adama Town, East Shoa Zone, Ethiopia

Abstract

Food contamination was a challenge for many developing countries and food manufacturing practices is the major risk factor which associated with foodborne illnesses. Several researches were conducted to provide evidence for the assessment of food safety practices, knowledge, and attitudes among food handlers, supervisors and managers in selected food industries associated with foodborne diseases. However information in the assessment of food safety practices, knowledge, and attitudes among food handlers, supervisors and managers in selected food industries in Ethiopia and developing countries is limited. The aim of this study was to investigate the assessment of food manufacturing practices on foodborne diseases. A total of 214 participants were involved in the study. To obtain the necessary data the researcher was used both primary and secondary data collection methods. Primary data collection sources were surveys, observations, experiments, questionnaire, personal interview, and the secondary data health record, publications, websites, books, journal articles, internal records. The researcher used purposive sampling techniques. To conduct a research both quantitative and qualitative survey method were employed. A Culture-based methods and Gram stain procedure were used to isolating target bacteria on selective media and Gram stain procedure were used distinguishes between Gram positive and Gram negative groups by coloring these cells red or violet. Through our investigation foodborne pathogens E. coli were isolated from the food samples and none were positive for Gram positive bacteria. In addition, the findings confirm that gram-negative E. coli and bacillus K. pneumonia were found as an etiological agent of UTI, and female were more venerable for urinary infection and urinary disorder. Education is an important factor that influences to change attitude of food handlers. However, positive attitudes and practices towards food safety issues which could reduce contamination of the food in the food industry. This study concludes that ensuring the safety of food products and addressing important of food safety practice of food handlers in food industry should be taken to reduce risk of food borne illness.