Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia

Table 1

Summary on the various hygienic status of the municipal abattoir.

Characteristics	Frequency	Percent
Educational status ()
Grade 1–4	13	42
Grade 5–8	9	29
Grade 9–12	5	16
Above grade 12	4	13
Received training ()
Yes	16	51.6
No	15	48.4
Frequency of training ()
Annually	6	37.5
Every other year	10	62.5
Effectiveness of training ()
Yes	5	31.25
No	11	68.75
Presence of health certificate ()
Yes	18	58
No	13	42
Protective clothing used ()
Overall and gumboot	31	100
Apron	22	71
Hair cover	16	51.6
Use of jewelry material ()
Yes	20	64.5
No	11	35.5
Report illness ()
Yes	23	74.2
No	8	25.8
Health management action ()
Medical examination and treatment	15	65.2
Traditional approach	8	34.8
Presence of sanitary regulation system ()
Yes	0	0
No	31	100

.