Skip to main content

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