Table 3 Knowledge, behavioural and hygiene practices of butchers in relation to cysticercosis at selected slaughter slabs
Factors | Outcome (n = 10) | |
|---|---|---|
Boiling/treatment of drinking water: | Yes | 0 |
No | 10 (100%) | |
Regular hand washing after toilet use: | Yes | 3 (30%) |
No | 7 (70%) | |
Regular hand washing after handling pork with: | Soap | 9 (90%) |
Sanitizer | 0 | |
Water only | 1 (10%) | |
Wearing of hand gloves and aprons at work: | Yes | 0 |
No | 10 (100%) | |
Consumption of pork: | Yes | 10 (100%) |
No | 0 | |
Roasting and eating pork while handling raw pork: | Yes | 4 (40%) |
No | 6 (60%) | |
Method of pork processing for consumption: | Cooked | 4 (40%) |
Cooked and fried | 2 (20%) | |
Roasted | 4 (40%) | |
Knowledge on public health significance of Taenia solium: | Yes | 0 |
No | 10 (100%) | |