Assessment of Microbiological Safety and Quality of Minced Meat and Meat Contact Surfaces in Selected Butcher Shops of Addis Ababa, Ethiopia

Table 1

Sex, educational status, and survey on knowledge of butchers on hygienic practices in Gullele Subcity.

Variable	Values	Frequency no. (%)	Variable	Values	Frequency no. (%)
Sex	Male	14 (87.5)	Paper money handling^3	Separate cashier	1 (6.5)
	Female	2 (12.5)		Butcher	7 (43.75)
Educational status	Literate	6 (37.5)	Visible skin rash, boils, cuts or wounds	Yes	4 (25)
	1–6^1	6 (37.5)		No	8 (50)
	7–10^2	4 (25)		Difficult	4 (25)
Training	Yes	10 (65.5)	Health certificate	Certified	8 (50)
	No	6 (37.5)		Not	8 (50)
Clean overcoat	Yes	6 (37.5)	Hair cover	Yes	4 (25)
	No	10 (65.5)		No	12 (75)
Nail shortness & cleanliness	Yes	6 (37.5)	Refrigerator usage^3	Yes	1 (6.5)
	No	10 (65.5)		No	7 (43.75)
General sanitation of shop^3	Better	0 (0)	Location of toilets and possibilities of contamination^3	Yes	3 (18.75)
	Good	2 (12.5)		No	2 (12.5)
	Poor	6 (37.5)		Difficult	3 (18.75)

Training on personal hygiene and environmental sanitation. ¹Elementary school completed. ²Secondary school completed. ³No. of shops.