Table 3.

Knowledge, behavioural and hygiene practices of butchers in relation to cysticercosis at selected slaughter slabs

Factors		Outcome (n = 10)
Boiling/treatment of drinking water:	Yes	0
	No	10 (100%)
Regular hand washing after toilet use:	Yes	3 (30%)
	No	7 (70%)
Regular hand washing after handling pork with:	Soap	9 (90%)
	Sanitizer	0
	Water only	1 (10%)
Wearing of hand gloves and aprons at work:	Yes	0
	No	10 (100%)
Consumption of pork:	Yes	10 (100%)
	No	0
Roasting and eating pork while handling raw pork:	Yes	4 (40%)
	No	6 (60%)
Method of pork processing for consumption:	Cooked	4 (40%)
	Cooked and fried	2 (20%)
	Roasted	4 (40%)
Knowledge on public health significance of Taenia solium:	Yes	0
	No	10 (100%)