Research Article
Microbiological Quality of Meat and Swabs from Contact Surface in Butcher Shops in Debre Berhan, Ethiopia
Table 3
Consumers’ knowledge, attitudes, and practices regarding meat preference and foodborne diseases.
| Variables | Value | Frequency | Percent |
| Sex | Male | 41 | 82 | Female | 9 | 18 |
| Education status | Illiterate | 11 | 22 | Primary school | 8 | 16 | High school | 12 | 24 | College and above | 19 | 38 |
| Age | 15–30 | 13 | 26 | 31–50 | 21 | 42 | Above 50 | 16 | 32 |
| Priority criteria | Freshness | 44 | 88 | Healthiness | 4 | 8 | Cheapness | 2 | 4 |
| Red meat you prefer | Beef | 38 | 76 | Mutton | 12 | 24 |
| Do you consume raw beef | Yes | 42 | 84 | No | 8 | 16 |
| How often do you consume | Every day | 0 | 0 | Once in week | 17 | 34 | 1–3 times a week | 1 | 2 | Once per month | 32 | 64 |
| History of food infection | Yes | 22 | 44 | No | 28 | 56 |
| Symptoms shown | Vomiting | 6 | 12 | Abdominal cramp | 27 | 54 | Nonbloody diarrhea | 17 | 34 |
| Types of action taken | Drug | 17 | 34 | Traditional | 21 | 42 | None | 12 | 24 |
| Pathogen transmitted by meat consumption | Yes | 21 | 42 | No | 29 | 58 |
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