Table 1.
Percentage (CI95%) of food business operators who reported hazards potentially associated with food by type of hazard, food supply chain, and survey year (t0 : 2015, t1 : 2017). In total, data from 283 interviews.
| Supply chain | Meat | Dairy | ||||
|---|---|---|---|---|---|---|
| Hazard reported | t0 | t1 | t0 + t1 | t0 | t1 | t0 + t1 |
| Biological | 85.9a | 67.6a | 77.2 | 63.9a | 45.2a | 55.2 |
| (76.0-92.1) | (55.6-77.6) | (51.9-74.3) | (33.0-57.9) | |||
| Chemical | 32.1 | 21.1 | 26.9 | 36.1 | 33.9 | 35.1 |
| (22.5-43.4) | (13.0-32.4) | (25.7-48.1) | (23.0-46.8) | |||
| Physical | 9.0a | 1.4a | 5.4 | 12.5 | 9.7 | 11.2 |
| (4.3-17.9) | (0.1-9.7) | (6.5-22.6) | (4.3-20.3) | |||
| Don’t know | 6.4b | 15.5b | 10.7 | 22.2 | 33.9 | 27.6 |
| (2.6-14.7) | (8.7-26.2) | (13.9-33.5) | (23.0-46.8) | |||
| No. interviews | 78 | 71 | 149 | 72 | 62 | 134 |
aχ2 test (t0 vs t1), P< 0.05
bP< 0.1.