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COVID-19 knowledge, attitude, practices, and associated factors among Bangladeshi food handlers from various food industries.
Jubayer, Md Fahad; Kayshar, Md Shahidullah; Kabir, Md Faizul; Arifin, Md Shoaib; Islam, Md Amirul; Rahman, Md Mizanur; Limon, Md Tariqul Islam; Parven, Aney; Meftaul, Islam Md.
  • Jubayer MF; Department of Food Engineering & Technology, Sylhet Agricultural University, Sylhet, 3100, Bangladesh.
  • Kayshar MS; Department of Food Engineering & Technology, Sylhet Agricultural University, Sylhet, 3100, Bangladesh.
  • Kabir MF; Bangladesh Bank (Central bank of Bangladesh), Sylhet, Bangladesh.
  • Arifin MS; Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh, 2202, Bangladesh.
  • Islam MA; Department of Farm Power & Machinery, Sylhet Agricultural University, Sylhet, 3100, Bangladesh.
  • Rahman MM; Department of Farm Power & Machinery, Sylhet Agricultural University, Sylhet, 3100, Bangladesh.
  • Limon MTI; Upazila Health & Family Planning Office, Sadar, Cox's Bazar, Bangladesh.
  • Parven A; Department of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, 1207, Bangladesh.
  • Meftaul IM; Department of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, 1207, Bangladesh.
Public Health Pract (Oxf) ; 5: 100375, 2023 Jun.
Article in English | MEDLINE | ID: covidwho-2265052
ABSTRACT
Background and

objectives:

It is believed that preventive safety measures are the most effective way to avoid the COVID-19. The adherence of workers to these measures is largely determined by their knowledge, attitude, and practices (KAP). Because they are in close proximity to consumable items, workers in the food industry must be especially vigilant during this period. The purpose of this present study was to evaluate the COVID-19 knowledge, attitudes, and practices of food handlers in different food industries of Bangladesh. Study

design:

This was a cross-sectional study.

Methods:

This included the participation of 400 food handlers from 15 food industries. The information was collected from the participants through a questionnaire prepared in Google form. Different nonparametric tests and a linear regression model were performed for statistical analysis.

Results:

With a correct response rate of about 90% on average (knowledge 89.7%, attitude 93%, practices 88.2%), the participants showed an acceptable KAP (>80% correct response) regarding COVID-19. Education (p = 0.00) and working experiences (p = 0.01) had a significant association with the total KAP scores.

Conclusion:

Food handlers in the food industries of Bangladesh have adequate knowledge, a positive attitude, and the desired practices regarding the COVID-19 issue.
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Full text: Available Collection: International databases Database: MEDLINE Type of study: Experimental Studies / Observational study / Prognostic study / Qualitative research / Randomized controlled trials Language: English Journal: Public Health Pract (Oxf) Year: 2023 Document Type: Article Affiliation country: J.puhip.2023.100375

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Full text: Available Collection: International databases Database: MEDLINE Type of study: Experimental Studies / Observational study / Prognostic study / Qualitative research / Randomized controlled trials Language: English Journal: Public Health Pract (Oxf) Year: 2023 Document Type: Article Affiliation country: J.puhip.2023.100375