RESUMO
Background: Food handlers have been found to play essential roles in transmitting foodborne diseases and can pose a significant public health problem. Our study aimed to assess the knowledge, attitude, and practices (KAP) of food safety measures among the rural households of Bangladesh. Materials and Methods: We conducted this community-based cross-sectional study among women above 18 years involved with food preparation in rural households of four villages in Bangladesh. A total of 400 respondents were selected using the multistage cluster sampling technique. Data were collected using pretested and predesigned questionnaires based on the World Health Organization's (WHO) five keys for food safety. We used Stata (Version 16) for all statistical analyses. Results: The mean age of the participants was 42.09 ± 12.96 years. The median KAP scores [interquartile range (IQR)] were 7 (21-10), 16 (5-18), and 26 (9-30), respectively. We found the median KAP scores were significantly lower in the age group >55 years than in age groups of 18-25, 26-35, 36-45, and 46-55 years (P < 0.05 for all). In addition, the median KAP scores were significantly higher in respondents who were married, literate, employed/active, living in pakka/semipakka house, and with a monthly family income of >5,000 BDT (P < 0.05 for all). Among all, 33.75%, 80.25%, and 69.00% had good (≥80% of total) KAP scores, respectively. Multivariable regression analysis revealed that monthly family income >5,000 BDT was a significant predictor of good knowledge [Adjusted Odds Ratio (aOR): 3.51, 95%CI: 1.55-7.98], good attitude (aOR: 5.82, 95%CI: 2.80-11.70), and good practice (aOR: 3.18, 95%CI: 1.67-6.07). Age >55 years was a significant predictor of good attitude (aOR: 0.38, 95%CI: 0.17-0.81) and good practice (aOR: 0.48, 95%CI: 0.21-0.89). Having ≤4 members in the family was a significant predictor of good practice (aOR: 1.85, 95%CI: 1.13-3.03) regarding food safety measures. Conclusion: The study found that KAP among rural Bangladeshi women regarding food safety were relatively satisfactory. However, having a poor monthly income and living in a large family were impediments to good food-safety practices where work can be done. The findings of this study may help develop health intervention programs for food handlers to further improve KAP toward food safety, thereby reducing foodborne illness in households.
