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Table 2 Summary of observational checklist survey on sanitary status of the meat retailer shops and hygienic practice of meat handlers in Jimma town, Southwest Ethiopia

From: Assessment of extended-spectrum β-lactamase (ESBLs) – producing Escherichia coli from minced meat of cattle and swab samples and hygienic status of meat retailer shops in Jimma town, Southwest Ethiopia

Variables (checklists) # of butcher shops checked = 88
Meat handlers practices Frequency %
Use of protective clean clothing 9 10.2%
Meat handling training 0 0
Handling money with bare hands 73 83%
Wash hand basin nearby 2 2.3%
Use of plastic bag, newspaper to wrap meat 88 100%
Regular washing of hand & processing tools 2 2.3%
Regular disinfection of hand, the floor and processing tools 0 0
Use of separate chopping boards (flat tables) for cutting of meat and internal and/or abdominal organs 22 25%
Use of separate knives for cutting of meat and abdominal contents 22 25%
Use of the same buckets of water for cleaning knives, washing hands 61 69.3%
Hygienic status of the butcher shops premises, utensils
 Floor is made of concrete ceramic 32 36.4%
 Floor free of cracks 29 33%
 Having ceiling (local name; ) 72 81.8%
 Wall and ceiling free of dust 27 30.7%
 Wall painted white color paint 76 86.4%
 Having insect and dust proof shelf for meat display 7 8%
 Having washable chopping board 17 19.3%
 Clean knives 30 34.1%
 Clean meat hanger 31 35.2%