Knowledge, attitude, and practice of butchers regarding Crimean-Congo hemorrhagic fever in an endemic area of Iran

Mohammad  Amin Gorouhi; Abbas  Aghaei Afshar; Najmeh  Mansoori; Parya  Jangipour Afshar; Leila  Shirani-Bidabadi; Ismaeil  Alizadeh; Nariman  Shahhosseini

Authors

Mohammad Amin Gorouhi Faculty of Public Health, Kerman University of Medical Sciences, Kerman, Iran and Students’ Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran
Abbas Aghaei Afshar Faculty of Public Health, Kerman University of Medical Sciences, Kerman, Iran and Research Center of Tropical and Infectious Diseases, Kerman University of Medical Sciences, Kerman, Iran
Najmeh Mansoori Faculty of Public Health, Kerman University of Medical Sciences, Kerman, Iran
Parya Jangipour Afshar Faculty of Public Health, Kerman University of Medical Sciences, Kerman, Iran
Leila Shirani-Bidabadi Faculty of Public Health, Kerman University of Medical Sciences, Kerman, Iran and Research Center of Tropical and Infectious Diseases, Kerman University of Medical Sciences, Kerman, Iran
Ismaeil Alizadeh Students’ Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran
Nariman Shahhosseini University of Lethbridge, Lethbridge, Alberta, Canada

Keywords:

Attitude practice, butcher, Crimean-Congo hemorrhagic fever, Iran, knowledge

Abstract

Background: Crimean-Congo hemorrhagic fever (CCHF) is an important zoonotic disease, particularly in endemic countries, with considerable public health implications. Previous studies in Iran suggest that CCHF poses a substantial health risk to slaughterhouse workers and butchers.

Objective: To investigate the knowledge, attitude, and practice of butchers regarding CCHF at their place of work in an endemic area in Southeastern Iran.

Methods: Data collection was performed using a convenience sampling method. The study included 60 eligible butchers from Zarand City. Data were collected using a questionnaire, and statistical analysis was performed using SPSS version 22.

Results: The average scores of the participants’ knowledge, attitude, and practice were 2.6 ± 1.5, 25.4 ± 3.2, and 21.8 ± 4.1, respectively, indicating most butchers had good knowledge of and a positive attitude toward and practice regarding CCHF safety measures. There was no significant difference between the participants’ knowledge, attitude, and practice in relation to the studied variables. However, Pearson correlations revealed significant positive correlations between knowledge and attitude (r = 0.345), between knowledge and practice (r = 0.295), and between practice and attitude (r = 0.361) with regard to CCHF disease.

Conclusion: The current study results can help prevent occupational health risks related to work-acquired CCHF among butchers. We recommend that more comprehensive studies be conducted to evaluate other occupations that are at high risk of acquiring CCHF in Iran.

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