Table 3 Knowledge of the respondents about AI
Knowledge variables | Number | Percentage |
|---|---|---|
Definition of bird flu (n = 120) | ||
Disease of chicken and ducks | 83 | 69.2 |
Infectious communicable disease that can affects all species of birds | 31 | 25.8 |
Disease of pigs | 1 | 0.8 |
Disease of humans | 2 | 1.7 |
Don’t know | 3 | 2.5 |
Cause of bird flu (n = 120) | ||
Virus | 34 | 28.3 |
Transportation of chickens and ducks from bird flu infected areas | 16 | 13.3 |
Contact with migratory wild birds | 10 | 8.3 |
Don’t know | 60 | 50.0 |
Mode of Transmission (n = 91) a | ||
Contact with secretions of infected poultry | 32 | 20.5 |
Eating chicken that is not properly cooked | 76 | 48.7 |
Eating eggs that are not properly cooked | 12 | 7.7 |
Unsafe handling of sick and dead poultry | 7 | 4.5 |
Not washing hands with soap and water after handling poultry and raw meat | 13 | 8.3 |
Risk Group (n = 104) a | ||
Butchers | 65 | 37.8 |
Poultry workers | 92 | 53.5 |
Person preparing poultry for consumption | 5 | 2.9 |
Person handling carcasses of infected poultry | 10 | 5.8 |
Knowledge of precautionary measures (n = 109) a | ||
Washing hands with soap and water after touching raw meat | 66 | 19.6 |
Use of apron | 83 | 24.7 |
Use of gloves | 48 | 14.3 |
Use of face mask | 52 | 15.5 |
Use of boots | 14 | 4.2 |
Use of goggles | 3 | 0.9 |
Cleaning of cutting utensils and surface | 43 | 12.8 |
Proper disposal of waste materials | 27 | 8.0 |