Table 4 : Risk perception among unskilled meat personnel.


Variables Male
(n=39)
Female
(n=47)
Total (86)

Deworming -- 1 1
≤1 month 1 -- 1
≥6 month 2 1 3
≥1 year 3 2 6
≥2 years 1 2 3
Never 32 41 73

Duration of work at the abattoir

≤1 hour -- -- --
≥2 hours -- 1 1
≥3 hours 29 17 46
>6 hours 3 29 32

Meat consumption frequency

Daily 21 19 40
2-3 times weekly 1 17 18
4-6 times weekly 9 5 14
Weekly -- 4 4
Monthly -- 2 2
Yearly 1 -- 1

Hospital check-ups      

Weekly -- 1 1
Bimonthly 1 -- 1
Monthly 3 9 12
Biannually -- 1 1
Annually 2 3 5
Biennially 1 -- 1
Never 32 33 65

Risk perception of parasites

Fasciola gigantica 5 (12.82%) 9 (19.15%) 14 (16.28%)
Paramphistomum cervi 1 (2.56%) 2 (4.26%) 3 (3.49%)
Haemonchus placei 0 (0.00%) 1 (2.13%) 1 (1.16%)
Haemonchus contortus 1 (2.56%) 0 (0.00%) 1 (1.16%)
Moniezia expansa 1 (2.56%) 1 (2.13%) 2 (2.33%)
Moniezia benedeni 0 (0.00%) 1 (2.13%) 1 (1.16%)
Ascaris vitulorum 0 (0.00%) 1 (2.13%) 1 (1.16%)
Others 0 (0.00%) 0 (0.00%) 0 (0.00%)

Odeniran et al.Veterinary Medicine and Animal Sciences  2016 4:1DOI : 10.7243/2054-3425-4-1