Investigation and analysis on personal protection of cold chain food workers during the pandemic of COVID-19

WEI Hongyuan; SUN Yuanfang; XIAO Yongkang; MA Wanwan; NIE Shuang; CHEN Xiuzhi; GONG Lei; WU Jiabin

doi:10.19837/j.cnki.ahyf.2024.02.005

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Anhui Journal of Preventive Medicine ›› 2024, Vol. 30 ›› Issue (2) : 108-112. DOI: 10.19837/j.cnki.ahyf.2024.02.005

COVID-22 Prevention and Control Special Report

Investigation and analysis on personal protection of cold chain food workers during the pandemic of COVID-19

WEI Hongyuan, SUN Yuanfang, XIAO Yongkang, MA Wanwan, NIE Shuang, CHEN Xiuzhi, GONG Lei, WU Jiabin

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Abstract

Objective To understand the personal protection of cold chain food practitioners during the epidemic period of COVID-19,and to provide reference for formulating prevention and control strategies for infectious disease in this population. Methods Five cities in Anhui Province were selected,a certain number of cold chain food enterprises were randomly picked from each city.Conducted a questionnaire survey on all their employees (including basic demographic characteristics, personal protection situation, etc.).The data was statistically analyzed using SPSS 21.0. Results A total of 932 cold chain food workers were investigated,90.40% of them wore masks regularly/every day,and 81.65% of them had received training on infectious diseases (including COVID-19).The wearing rate of medical protective masks (N95/KN95) among male cold chain food practitioners (19.22%) was higher than that of females (12.68%) (χ²=8.174,P=0.017).There were statistically significant differences in the mask wearing rate and glove wearing rate among cold chain food industry employees of different age groups (χ²=18.182, P<0.001;χ²=24.533,P<0.001).The wearing rate of medical protective masks (N95/KN95) by employees directly in contact with cold chain food (19.25%) was higher than that of non-direct contact employees (7.43%) (χ²=23.694,P<0.001).The daily glove wearing rate of employees directly in contact with cold chain food (53.13%) was higher than that of non-direct contact employees (31.71%) (χ²=71.283,P<0.001). Conclusion The personal protection level of cold chain food practitioners still needs to be consolidated and improved to reduce the risk of infectious disease transmission.

Key words

COVID-19 / Cold chain food practitioners / Personal protection

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WEI Hongyuan, SUN Yuanfang, XIAO Yongkang, MA Wanwan, NIE Shuang, CHEN Xiuzhi, GONG Lei, WU Jiabin. Investigation and analysis on personal protection of cold chain food workers during the pandemic of COVID-19[J]. Anhui Journal of Preventive Medicine. 2024, 30(2): 108-112 https://doi.org/10.19837/j.cnki.ahyf.2024.02.005

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