3Es-Based Program to Enhance Safety Behaviors Among Fermented Fish Producers in Northeast Thailand: Implications for Liver Fluke and Cholangiocarcinoma Prevention.

OBJECTIVE

Consumption of fermented freshwater fish is common in Northeast Thailand but increases the risk of Opisthorchis viverrini (OV) infection, nitrosamine exposure, and cholangiocarcinoma (CCA). This study evaluated a 3Es-based safety program designed to enhance knowledge, attitudes, behaviors, and to reduce ergonomic risks among informal fish processors.

METHODS

A quasi-experimental study was conducted with 100 participants from two fishing communities in Ubon Ratchathani Province. The experimental group (n = 50) received a 13-week safety program based on engineering, education, and enforcement (3Es), while the comparison group (n = 50) received routine health services. Data were collected through a structured questionnaire and an ergonomic assessment using the Rapid Upper Limb Assessment (RULA). Statistical analyses included t-tests and effect size estimation with Cohen's d.

RESULTS

Post-intervention, the experimental group demonstrated significantly greater improvements than the comparison group in knowledge (mean difference = 2.09, p < 0.001, d = 2.69, very large effect), attitudes (mean difference = 0.39, p < 0.001, d = 3.88, very large effect), and behaviors (mean difference = 0.25, p < 0.001, d = 1.06, large effect). RULA scores also improved markedly, with fish sorting, drying, and packaging risk levels reduced from high to low, and cleaning and gutting reduced from very high to medium risk.

CONCLUSION

The 3Es-based program significantly improved safety-related knowledge, attitudes, behaviors, and reduced ergonomic risks. Large effect sizes confirm that these gains are both statistically and practically meaningful, supporting integration into community health services and local policies for sustainable OV and CCA prevention.