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