Studies On The Investigation And Intervention Of The Hygiene Status Of Familial Banquents Operated By Rural Caterers In The Countryside

Foodborne diseases occur in rural familial banquets frequently. This phenomenon has already become a severe public health problem in China. But rural familial banquets have not been supervised, because of their provisionality, rural caterers' fluidity and the food managements' particularity. The hygiene status and food safety could be improved by training rural caterers and supervising rural familial banquets in the countryside.Quantitative survey of this research was performed to assess the current status of rural caterers' KAP about food hygiene and law and rural familial banquets' locale hygiene, to explore their risk factors, and to know the correlation demands of rural families. Based on the results of cross-sectional study, interventions including educations and directions were carried out to explore effective measures for the supervisions of rural familial banquets.PartⅠInvestigation on KAP of food hygiene and law among rural caterers and the current hygiene status of rural familial banquets.The survey with multistage, stratified and cluster sampling was performed by questionnaires and detection to 568 rural caterers, 238 rural familial banquets and 480 rural families from February to June in 2006.Result:1. Most rural caterers were middle-aged and aged men, and most were undereducated. There was a significant positive correlation between the operating time of rural caterers and the local economy(r=0.605, P=0.000), rural caterers were present and getting numerous earlier in more developed area. The rate of right answer to knowledge was 33.42%, and the rate of law was lower than that of hygiene, they were 21.73%, 35.42% respectively. The rate of several subentries were low, including the law and regulation of food, food nutrition, separation of raw and cooked, dishes disinfection and food poisoning. The rate of right answer to attitude was as high as 83.80%. The rate of right answer to practice was 32.92%, the rate of each subentry was low except washing hands and wearing work clothes. Sex, education, age, length of service, training testify, occupation were major factors that affected rural caterers' KAP level according to multivariate analysis (all P＜0.05).2. The overall hygiene level of rural familial banquets was poor, mostly representing reasonless layout, few facilities, intercross pollution, dishwares without disinfection, bad personal hygiene habit. The eligible rate of coliform bacteria in dishwares, microbe detection on surface of chopping blocks and plams, microbe survival in cooked meats were low, they were 44.20%, 18.42% and 64.30%, respectively. Most vegetables were eligible concerning the index of pesticide residues, the eligible rate was 95.90%. From March to June, the eligible rate of coliform bacteria in dishwares, vegetables with pesticide residues, microbe survival in cooked meats were significantly different among months(all P＜0.05), and the qualified rate of each index presented a decline trend. Distance of the rubbish, dishwares disinfection, separation of raw and cooked, air temperature were the major factors affected the eligible rate of detection according to multivariate analysis (all P＜0.05).3. 89.4% rural families chose familial banquets for wedding, birthday, bereavement, etc. The average cost of rural familial banquets was 283±121.825 yuan for each table, and that of banquets in restaurants was 443±139.238 yuan, the difference between them was significant(P=0.000). 45.2% families thought there were hygiene problems in familial banquets, such as dishwares disinfection, rural caterers' operations and cold dishes cooking. 96.2% families expected some relevant supervisions to be carried out. The results above illuminate that rural familial banquets are popular in countryside, appropriate way is to improve the occasion. Rural caterers' knowledge of food hygiene and law should be improved and individual hygiene behaviors are under correction. The education should be strengthened, especially for the elder, low literacy, nonfood vocation practitioner, etc. The aspects of layout, sanitation, operation, dishwares disinfection need improvement. Keeping away from the rubbish, separation of raw and cooked, dishwares disinfection, avoiding high air temperature were the key factors for hygiene status control.PartⅡEffect evaluation of the intervention measures for rural caterers and familial banquets.Intervention measures were carried out from July to December in 2006. The research included parallel contrast and self pre-and post contrast. Rural caterers were the same with PartⅠand rural familial banquets sampling method was the same with PartⅠ. In baseline study, 568 rural caterers were investigated, 269 caterers were put in reference group and 299 caterers in intervention group, 238 rural familial banquets were investigated, 118 banquets were in reference group and 120 banquets in intervention group. In intervention group, food hygiene and law educations were done to rural caterers and hygiene directions were supplied to rural familial banquets. In reference group, there were not any intervention measures. In the intervention phase, 521 caterers were investigated, 236 caterers were in reference group and 285 caterers in intervention group, 242 banquets were investigated, 122 banquets were in reference group and 120 samples in intervention group.Result:1. After the educations, caterers in intervention group mastered more correlative knowledge and practice than before and the reference (all P＜0.01), the rate of right answer to attitude was also higher than before (P＜0.01). Several subentries of KAP were improved than before and the reference (all P＜0.01), there were 7 subentries of knowledge item, i. e. the law and regulation of food, food material purchase, food nutrition, separation of raw and cooked, food keeping, dishwares disinfection, food poisoning, 1 subentries of attitude item, i. e. food poisoning report, and 8 subentries of practice item, i. e. washing hands, disinfecting hands, wearing work clothes and hats, having short and clean nails, hands without accouterments or cuts, no smoking.2. After the directions, hygiene status of rural familial banquets was improved. In intervention group, the aspect of sanitation equipments, separation of raw and cooked, dishwares disinfection were better than before and the reference (all P＜0.01), workplace layout was more reasonable than the reference (P＜0.01). The correct rate of individual hygiene behavior including washing hands, disinfecting hands, wearing work clothes and hats, having short and clean nails, hands without accouterments, no smoking were higher than before and the reference (P＜0.01 or P＜0.05). In intervention group, eligible rate of hygiene index of coliform bacteria in dishwares was higher than before and the reference(all P＜0.01), eligible rate of pesticide residues in vegetables were higher than the reference(P＜0.01), microbe detection on surfaces and eligible rate of microbe survived in cooked meats were higher than before(all P＜0.01). More banquets in intervention group could keep away from rubbish, disinfect dishwares, equip dishware cleaning protectors, separate chopping blocks, cutting tools and containers from raw and cooked, keep food cool and away from dust and flies, and the proportions of them were higher than that of before and reference (all P＜0.01), the proportion of making cold meats in doors was higher than before also (P＜0.01).The results above illuminate that schoolteaching and providing teaching materials for rural caterers, applications and directions for familial banquets relied on base hygiene personnel used in this study can receive good intervention effect, which the knowledge, attitude and practice of rural caterers were changed, hygiene status of familial banquets were improved and eligible rate of hygiene indexes increased. The supervising measures are feasible.