Microbial Profile of Fresh and Semicooked Nile Tilapia (Oreochromis niloticus) and Hygienic Practice of Fish Handlers in Hawassa, Ethiopia

Table 4

Awareness level regarding microbial contaminants, hygiene in preparation, and food safety among fish handlers (n = 30) in Hawassa city.

Variables		Number of representatives	Percent (%)
Frequent hand washing habit	Using clean water	11	36.67
	Clean water and soap	19	63.33
	Clean water, soap, and antiseptics	0	0.00
Hair covering habit	Yes	13	43.34
	No	17	56.66
Frequent nail-trimming habit	Yes	17	56.66
	No	13	43.33
Habit of washing work clothes	Yes	14	46.66
	No	16	53.33
Use of separate work clothes	Yes	20	66.66
	No	10	33.33
Method of washing utensils	Only water	11	36.67
	Water with soap	19	63.33
	Water with soap and detergent	0	0.00
Awareness about microbial contamination	Yes	5	16.66
	No	25	83.33
Training in food hygiene and safety	Yes	0	0.00
	No	30	100