Assessment of hygienic practices among pig slaughterhouses and markets in Chiang Mai Province, Thailand

Insufficient hygienic practices of food handlers such as poor personal
hygiene associated with foodborne illness can lead to crosscontamination
along food chains. This study aimed to assess knowledge,
attitudes and practices (KAP) of food handlers regarding food
safety and hygienic practices in addition to assess the level of
microbiological hygiene indicators. A cross-sectional study was conducted
in 16 slaughterhouses and 31 markets in Chiang Mai province.
Overall 32 slaughterhouse workers and 51 pork sellers were assessed to
determine their KAP by questionnaires including likert-scales. Microbiological
hygiene indicators were determined by conventional cultural
methods. KAP results indicated a high level of knowledge (80 to 100%)
concerning cross contamination, personal hygiene and time-temperature
control but hold medium level (50 to 75%) for foodborne
illness. Eighty-five percent of food handlers knew that good personal
hygiene could prevent foodborne disease. Identified gaps between
attitudes and practices indicated that some hygiene measures are
inappropriate in the context of their practical implementation and
some of these hygiene practices are not in accordance with their socioeconomic
status. There were variations of knowledge between slaughterhouse
workers and sellers. Mean of aerobic bacteria count from
carcass swabs at slaughterhouses and pork samples at markets were
3.09±1.34 log10 cfu/cm2
and 5.50±0.39 log10 cfu/g. respectively. The mean
Enterobacteriaceae count was 0.03±1.08 log10 cfu/cm2
and 2.55±1.43 log10
cfu/g respectively. Existing hygiene recommendations should be revised
and adjusted according to their practical implementation considering
also socio-economics and other factors of food handlers. Our results
provide basic information for educational programs in order to improve
knowledge of food safety and hygiene practices and narrow down the
gaps between attitudes and practices.