A cross-sectional study on the awareness and hygienic practices among the poultry butchers in urban Bengaluru

Devaru, Jagadish; Raju, Anil; Puttaswamy, M.

doi:10.5455/ijmsph.2017.0100410022017

Cited by 2 publications

(1 citation statement)

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“…However, none of the shops could afford the cost of a refrigerator. Devaru et al (2017) also found that the awareness level of the butchers on the health hazards of eating contaminated poultry meat was poor. They also reported that knowledge on the occupational hazards among butchers was low.…”

Section: Perception Of Butchers About Hygienic Meat Productionmentioning

confidence: 99%

Assessment of hygienic and sanitation practices among poultry butchers in selected Municipality areas of Assam (India)

Islam¹,

Islam²,

Rahman³

2022

Journal of Veterinary and Animal Sciences

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A study was conducted in Dhubri and Biswanath Chariali Municipality areas to assess the adoption of hygienic and sanitation practices being followed by poultry butchers. A total of 60 poultry butchers were selected randomly, 30 from each Municipality area so that the final sample consisted of 60 poultry butchers. Data were collected using a pre-tested structured interview schedule by personal interviews. The schedule was designed to collect information on the socioeconomic profile of the butchers, personal and meat shop hygiene, maintenance of meat shop and its equipment. The data revealed that all the poultry butchers were male among which (75%) of them had an education level only up to eight standard. The overall mean age of the poultry butchers was found to be 39.95±8.64 years of which majority (75%) of them belong to middle age group. The present study indicated that none of the poultry butchers underwent any formal training for hygienic meat handling. It was also pointed out that most (85%) of the butcheries were located at market area, while only a few (15%) were found in the residential area. Only 18.33 per cent of the poultry butchers wore clean clothes while 81.67 per cent of them did not adopt this practice during working. Majority (88.33%) of them did not wash their hands after smoking/ chewing tobacco.It was also revealed that majority (88.33%) of the butchers did not clean knives before and after cutting of meat. Majority of the butchers agreed that cleanliness of equipment (71.67%), the meat shop and its surrounding (68.33%) and personal hygiene (68.33%) were some of the important factors that were essential to ensure wholesome meat production. From the above study, it may be concluded that appropriate interventional measures by the concerned agencies such as awareness trainings for poultry butchers on crucial areas of food safety, hygienic practices relating to meat handling and personal safety are imperative. The results of the study also shed light on the need for measures to improve the infrastructural facilities in poultry meat butcheries and for appropriate interventions to strengthen the food quality control system by the government regulatory authorities.

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Section: Perception Of Butchers About Hygienic Meat Productionmentioning

confidence: 99%