Skip to main content

Table 3 Knowledge of the respondents about AI

From: Social determinants that lead to poor knowledge about, and inappropriate precautionary practices towards, avian influenza among butchers in Kathmandu, Nepal

Knowledge variables Number Percentage
Definition of bird flu (n = 120)   
Disease of chicken and ducks 83 69.2
Infectious communicable disease that can affects all species of birds 31 25.8
Disease of pigs 1 0.8
Disease of humans 2 1.7
Don’t know 3 2.5
Cause of bird flu (n = 120)   
Virus 34 28.3
Transportation of chickens and ducks from bird flu infected areas 16 13.3
Contact with migratory wild birds 10 8.3
Don’t know 60 50.0
Mode of Transmission (n = 91) a   
Contact with secretions of infected poultry 32 20.5
Eating chicken that is not properly cooked 76 48.7
Eating eggs that are not properly cooked 12 7.7
Unsafe handling of sick and dead poultry 7 4.5
Not washing hands with soap and water after handling poultry and raw meat 13 8.3
Risk Group (n = 104) a   
Butchers 65 37.8
Poultry workers 92 53.5
Person preparing poultry for consumption 5 2.9
Person handling carcasses of infected poultry 10 5.8
Knowledge of precautionary measures (n = 109) a   
Washing hands with soap and water after touching raw meat 66 19.6
Use of apron 83 24.7
Use of gloves 48 14.3
Use of face mask 52 15.5
Use of boots 14 4.2
Use of goggles 3 0.9
Cleaning of cutting utensils and surface 43 12.8
Proper disposal of waste materials 27 8.0
  1. a: multiple responses.