Skip to main content

Table 1 Hygienic status of the butcher shops premises, utensils and meat handlers (N = 90)

From: Prevalence and antimicrobial susceptibility patterns of Salmonella isolates in association with hygienic status from butcher shops in Gondar town, Ethiopia

  Checkpoints Frequency %
Floor is constructed of: Concrete 23 25.6
Tile 3 3.3
Earthen material 60 66.7
Wood 4 4.4
Floor free of big cracks   41 45.6
Having ceiling   61 67.8
Wall and ceiling free of dust   33 36.7
Wall painted white color paint   49 54.4
Having shelf for meat display   66 73.3
Insect proof shelf   43 65
Refrigerator available   27 30
Chopping board is made up of: Wooden material 84 93.3
Concrete 1 1.1
Marble 4 4.4
Plastic 1 1.1
Chopping board washable   30 33.3
Clean meat hanger   25 27.8
Clean knives   25 27.8
Material to wrap meat: Plastic bag 32 35.6
Newspaper 33 36.7
Used paper 24 26.7
Personal hygiene: clean clothing and clean hands   6 6.7
Handling money with bare hands   90 100
Food handling training   0 0
Presence of first aid kits   0 0
Wash hand basin nearby   0 0