O-50 The Microbial Burden in Poultry Broiler Chickens and the knowledge, attitudes, and practices of poultry meat handlers in Barbados
Author(s):
J C Browne, M G St. Haliare
Year of Presentation:
2023
Objective: To determine the corelation between the findings of knowledge, attitude, and practices (KAPs) administered to poultry processing plant workers with the microbial burden of poultry. Research Question: What is the association between the microbial burden in poultry broilers and the food safety KAPs of poultry meat handlers in Barbados? Hypothesis: The lack of food safety sKAPs of poultry meat handlers increases the microbial burden in broiler chickens in Barbados.
Design and Methods: A cross-sectional study was deployed to poultry workers randomly selected from 18 poultry plants across the seven polyclinics under the Ministry of Health & Wellness in Barbados. Consenting respondents completed a KAP questionnaire which comprized 48 questions based on killing, evisceration, cutting, packing, and training history in the poultry processing plant. Responses were uploaded to REDCap and statistically analyzed using Stata Version 16.1. Chicken breast meat sample data obtained from results as part of the “CISARA” from the Veterinary Services in Barbados were also analyzed. A multivariant regression model was used to analyze the possible impact of the level of food safety training compared with participants with respondents’ sex, age, and experience.
Results: Respondents (n=201) were comprised of managers (n=18) and food handlers (n=183) (M 28.4%, F 71.6%). Food handlers’ odds of food safety training decreased by 42% for every additional year of experience (OR=0.58, P=0.00). Participants in the <20 age range for food handlers had an OR=1. Evidence showed that the likelihood of food handlers receiving training had a weaker positive relationship in the younger age ranges compared to the older age ranges. Isolates of Campylobacter spp. and Salmonella spp. were spread across all catchment areas with highs ranging from 6% and 91% respectively, in the Randal Phillips catchment to lows of 2% and 2% respectively, in the David Thompson catchment.
Conclusion: A comprehensive training program is needed to address gaps in KAP found in the study to improve the handling practices of poultry meat workers.