| Recently food safety issues have aroused general national-wide concern. In order toreduce the occurrence and prevalence of food-borne disease, and to ensure food security,control of pathogenic microorganisms and harmful chemical contamination in food havebecome the important goal of the governments all levels.. The cooked meat food is rich infat, protein and moisture, which is easily contaminated by microbial, and trigger theoccurrence of food-borne disease. According to the statistics released by the Ministry ofHealth in2010-2012, cooked meat food contamination caused by the bacterial has becomethe main cause of food poisoning. Therefore, investigating and analyzing the level ofbacterial contamination of cooked meat food, and the related harmful factors and possiblesources has significant meaning for the purpose of reducing foodborne disease andenhancing the food safety supervision.Objective:This study aims to make a survey on the food practitioners from the supermarkets ofXi’an about food safety knowledge, attitude and practice (KAP), make a bacteriologicaltest for the sold cooked meat food from supermarkets. correlation between the foodsafety knowledge, attitude and behavior of food practitioners and the level of bacteriological contamination of the cooked meat food, and make timely and effectiveforecasting and treatment, reduce and minimize the potential food safety risks, wereanalyzed to enhance the efficiency of the food safety supervision.Methods:(1)200food practitioners from13supermarkets of Xi’an were surveyed for topics offood safety KAP, including the general situation of the interviewee.information in theself-made questionnaire including food safety related knowledge, attitudes and practicerelated to food safety, and the survey result was finally scored out of100points.(2)Random sampling method was applied on the samples from13supermarkets.Totally100pieces of cooked meat food were collected, including50pieces of stereotypespackaged and50pieces in bulk. The samples were sent to the laboratory forbacteriological collected indicators testing, including the items of the total number ofcolonies, coliform bacteria, pathogens (Salmonella, Staphylococcus aureus, Shigella)etc., and the test result was evaluated according to the standard GB2726-2005" cookedmeat hygiene standards".(3) Epidata3.0software and Excel software were applied fordata management, and SPSS V17.0statistical software was applied for statistical analysisfor the sorted data. P<0.05was considered as meaning statistical result. For themeasurement data, the means and standard deviation were calculated, and analysis ofvariance, chi-square test and Pearson correlation analysis were employed to find thedifference and make correlation analysis.Results:(1) Totally200questionnaires were distributed, and200were returned.190of themquestionnaires were valid, so the effective rate of questionnaires is95.00%. Average scoreof food safety knowledge was18.83±1.37points, overall awareness is94.16%; averagescore of attitude is37.30±1.82points and average score of practice is37.7±61.59points.(2) Taking analysis of variance, the conclusion is that among different age, education, andwork experience, knowledge score difference was statistically significant (P<0.05);attitude score differences among different gender, age, education, work experience was statistically significant (P<0.05); practice score difference among different age, education,work experience was statistically significant (P<0.05); Score difference on differentpositions on knowledge, attitude and practice was not statistically (P>0.05).(3) ThroughPearson correlation analysis, there are positive correlation between scores on knowledgeand attitudes (r=0.36, P<0.05), positive correlation between scores on knowledge andpractice (r=0.37, P<0.05)and positive correlation between scores on attitudes and practice(r=0.58, P<0.05).(4) Overall pass rate of the sampled100pieces of cooked meat is65.00%, and failure rate is35%. There were2samples which were found containingStaphylococcus aureus, mainly because of coliform contamination.(5) Through chi-squaretest, pass rate difference of cooked meat food between Stereotypes packaging and bulkpackaging was statistically significant (P<0.05), pass rate difference of cooked meat foodin bulk between supermarket purchased and supermarket homemade was statisticallysignificant (P<0.05), pass rate difference of cooked meat in bulk between the year of2007and2013was statistically significant (P<0.05).(6) The partial correlation coefficientbetween score of food practitioners’ food safety knowledge, attitudes and practice and thepass rate of cooked meat food in bulk were0.39,0.26, and0.49separately. Under thecontrol of the awareness score, the partial correlation coefficient between behavior andpass rate is0.43, less than the correlation coefficient of0.49; under the control of attitudescore, the partial correlation coefficient between the practice and the pass rate is0.81,greater than the correlation coefficient of0.49.(7) The correlation coefficient between thespecific practices of practitioners and the pass rate of cooked meat food in bulk wereseparately: Practice1(wearing masks, gloves) and pass rate is r=0.28, practice2(foodprocessing equipment, containers cleaning and disinfection) and the pass rate is r=0.38,practice3(attention on hand hygiene) and the pass rate is r=0.59.Conclusion:The sold cooked meat food in bulk of supermarkets was seriously contaminated withbacteria. The failure indicators are mainly coliform, total number of colonies. Thecorrelation between the safety of cooked meat food and the knowledge awareness, attitude and behavior of food practitioners were statistically different. The more the behavior scoreis, the higher the pass rate is. Meanwhile, the findings also reminds food hygienesupervision authorities to pay attention to the food safety KAP disjointed phenomenon,strengthen health education training and food safety supervision, and the both sides couldpromote each other, which could enhance the efficiency of food safety supervision andimprove the quality and safety of cooked meat food, thereby reduce the occurrence offood-borne disease. |
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