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Table 3 Personal hygiene practices and knowledge in slaughterhouses

From: Working conditions and public health risks in slaughterhouses in western Kenya

Variable

Mixed % (95%CI) n = 274

Cattle % (95%CI) n = 292

Pigs only % (95%CI) n = 172

Total % (95%CI) n = 738

Chi squared

Personal hygiene

Wear protective clothing

69 (66–73)

49 (46–51)

27 (23–30)

53 (51–55)

X2 = 76.41, df = 2 p < 0.001

Wear boots

68 (64–71)

41 (38–44)

22 (19–26)

49 (46–51)

X2 = 94.94, df = 2 p < 0.001

Soap available

50 (46–54)

62 (59–65)

68 (64–72)

58 (56–60)

X2 = 16.03, df = 2 p < 0.001

Eat at the slaughterhouse

27 (23–30)

5 (5–7)

37 (33–41)

21 (20–23)

X2 = 78.88, df = 2 p < 0.001

Smoke daily

22 (19–25)

27 (24–29)

19 (16–22)

23 (21–25)

X2 = 4.74, df = 2 p = 0.09

Take alcohol daily

33 (30–37)

31 (28–33)

32 (28–36)

32 (30–34)

X2 = 0.27, df = 2 p = 0.87

Use the latrine regularly

73 (70–76)

78 (75–80)

78 (75–82)

76 (74–78)

X2 = 2.4, df = 2 p = 0.30

Meat inspection

Meat inspector visits

98 (97–99)

99 (99–100)

84 (81–87)

96 (95–96)

X2 = 60.17, df = 2 p < 0.001

Antemortem exam

44 (41–48)

48 (45–51)

34 (30–38)

44 (42–46)

X2 = 9.02, df = 2 p = 0.01

Slaughter sick animal

23 (19–26)

14 (12–15)

15 (12–18)

18 (16–19)

X2 = 8.77, df = 2 p = 0.01

Zoonoses awareness

Know animals give disease to people

34 (31–38)

30 (27–32)

29 (25–33)

31 (29–33)

X2 = 1359, df = 2 p = 0.45

Know disease can be transmitted from meat

45 (41–49)

38 (35–40)

42 (38–46)

42 (40–44)

X2 = 2.77, df = 2 p = 0.25

Named a zoonosis

8 (6–10)

8 (6–10)

9 (6–11)

8 (7–9)

X2 = 0.11, df = 2 p = 0.95

Named a disease from meat

9 (6–11)

8 (6–10)

7 (5–9)

8 (7–9)

X2 = 0.47, df = 2 p = 0.79