%0 Journal Article
%T Assessment of Knowledge, Attitudes and Practices of Food Handlers in <i>Attieke</i> Production Units in Relation to Food Hygiene and Safety in Côte d¡¯Ivoire in 2012
%A Theodore N. Dj¨¦ni
%A Alfred K. Kouam¨¦
%A Youssouf Traor¨¦
%A Rose K. Nevry
%A Marcellin K. Dje
%J Food and Nutrition Sciences
%P 896-904
%@ 2157-9458
%D 2014
%I Scientific Research Publishing
%R 10.4236/fns.2014.510099
%X <p style=\"text-align:justify;\">
	The aims of this
study were to investigate the food safety knowledge and practices of food handlers
and to assess the sanitary conditions of <em>attieke</em> production units in the South of C<span style=\"font-size:10.5pt;font-family:;\" \"=\"\">?</span>te d¡¯Ivoire. A cross-sectional study was
conducted during 4 months in 2012 in 7 localities and data were collected using
questionnaire and observation checklist and microbiological analysis of hands.
A total of 775 <em>attieke</em> production
units were involved in this survey. Seventy-one percent (71%) were located on
public domains and only 70 production units (9%) used septic tank as a mean of
final deposal for liquid waste. Hygiene conditions and practices of food handlers
in <em>attieke</em> production units were
inadequate. The presence of specific microorganisms such as Staphylococcus <em>aureus</em>, <em>Klebsiella </em><em>pneumoniae</em>, <em>Enterobacter </em><em>agglomerans</em>, <em>Citrobacter </em><em>youngae</em>, <em>Klebsiella </em><em>oxytoca </em>and <em>Citrobacter </em><em>freundi</em> was indicative of a degree of ignorance on the part of food handlers towards
proper hygienic practices.
</p>
%K &lt
%K i&gt
%K Attieke&lt
%K /i&gt
%K Food Handlers
%K Hygienic Practices
%K Production Units
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=45560