Sanitary Conditions and Associated Factors Among Food Establishments In Burayu Town, Oromia Region, Ethiopia

Abstract

Background: In order to prevent outbreaks of foodborne illness, it is the duty of every food establishment that serves meals to a large number of consumers to keep the food safe and wholesome. Cross-contamination, poor personal hygiene habits, and waste management were the main causes of foodborne disease in food establishments. Poor sanitary conditions in food establishments contribute to the incidence of foodborne diseases often associated with outbreaks that end up threatening global public health security. Objectives: The aim of this study is to assess the sanitary conditions and associated factors among food establishment in Burayu Town, Oromia, Ethiopia from August 30 to November 30, 2022. Methods: A cross-sectional study design was conducted among 260 randomly selected food establishments from August 30 to November 30, 2022. Data were collected using an interview administered questionnaire and observational checklist adapted from similar studies. Binary logistic regression analysis was done to see the association between each independent variable and dependent variable with p-value <0.25 to select candidate for multiple logistic regression analysis. The strength of the association was measured using AOR and 95% CI and P value <0.05 considered as statistically significant. Result: A total of 260 food establishments were involved in the study. Out of the total study participants, the overall good sanitary conditions were (47.3%); 95%CI: 41.2% -53.3%). Adequate lighting of dining room (AOR:3.4; 95% CI: 1.80-7.10), being owner of the establishment (AOR= 2.4;95% CI: 1.46-4.47), availability of bathing for workers (AOR:1.9; 95% CI: 1.15-3.43) and inspection by regulatory body (AOR:1.7; 95% CI: 1.03-3.12) showed statistically significant association with sanitary conditions of food establishment. Conclusion: According to this study, the sanitary condition of food establishment was poor. Some of the factors associated with this sanitary condition were owner of the establishment, regulatory inspection, availability of shower and lighting of dining room. However, these can be improved through periodic inspections, promote and ensure proper hygiene and sanitation practices.