Good hygiene practices among meat handlers in small and medium enterprise slaughterhouses in Kenya

Wambui, Joseph; Karuri, Edward G.; Lamuka, Peter; Matofari, Joseph Wafula

doi:10.1016/j.foodcont.2017.05.036

Cited by 47 publications

(62 citation statements)

References 36 publications

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“…Good personal hygiene and food handling practices are important for preventing the transmission of pathogens from food handlers to the consumers [12–14]. Close to 75% of food-borne illness outbreaks are attributed to lack of safe food handling practices by food handlers in food service establishments [5].…”

Section: Introductionmentioning

confidence: 99%

Factors associated with food safety practices among food handlers: facility-based cross-sectional study

2019

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ObjectiveThe primary objective of this study was to assess factors associated with food safety practices among food handlers in Gondar city food and drinking establishments. The facility-based cross-sectional study was undertaken from March 3 to May 28, 2018, in Gondar city. Simple random sampling method was used to select both establishments and the food handlers. The data were collected through face-to-face interview using pre-tested Amharic version of the questionnaire. Data were entered and coded into Epi info version 7.0.0 and exported to SPSS version 22 for analysis.ResultsOne hundred and eighty-eight (49.0%) had good food handling practice out of three hundred and eighty-four food handlers. Marital status (AOR: 0.36, 95% CI 0.05, 0.85), safety training (AOR: 4.01, 95% CI 2.71, 9.77), supervision by health professionals (AOR: 4.10, 95% CI 1.71, 9.77), routine medical checkup (AOR: 8.80, 95% CI 5.04, 15.36), and mean knowledge (AOR: 2.92, 95% CI 1.38, 4.12) were the factors significantly associated with food handling practices. The owners, managers and local health professionals should work on food safety practices improvement.

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Section: Introductionmentioning

confidence: 99%

Factors associated with food safety practices among food handlers: facility-based cross-sectional study

2019

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“…Moreover, the evaluation of self‐reported practices provides a useful and cost‐effective approach, both to assess current hygiene status and to determine the training needs for employees. Good hygiene practices in food services are elementary for the prevention of foodborne illnesses and can control risks to consumers' health and overall public health (Wambui, Karuri, Lamuka, & Matofari, ).…”

Section: Introductionmentioning

confidence: 99%

Food safety in Brazilian popular public restaurants: Food handlers’ knowledge and practices

Souza

Azevedo

Seabra

2018

Journal of Food Safety

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This study aims to assess food safety knowledge and practices of food handlers in popular public restaurants in Brazil. A questionnaire has been applied with 70 food handlers in different municipalities, with questions related to food safety knowledge and food safety self‐reported practices, and observed practices. To check hygienic‐sanitary conditions of restaurants, a checklist has been applied. Regarding food safety knowledge, an average of 72.64% of correct answers has been observed. Food safety self‐reported practices presented 80.71% of adequacy, while observed practices were 75.40%. A positive correlation has been observed between food safety knowledge and self‐reported practices of handlers. The observed food safety practice of handlers presented no correlation with food safety knowledge and self‐reported practices. The average adequacy of hygienic‐sanitary conditions was 68.08%, classifying the units as “regular.” Despite satisfactory results related to the handlers' food safety knowledge and practices, the hygienic‐sanitary conditions of the restaurants are of concern.Practical applicationsThe Popular Restaurant Program in Brazil aims to provide proper food from a nutritional and hygienic‐sanitary aspect at affordable prices. The assessment of food handlers' food safety knowledge and practices and the assessment of hygienic‐sanitary conditions of these units are key in supporting actions aimed at improving the quality of the meals served, as food handlers are the essential agents in the production of meals and can become a source for food contamination if necessary care is not taken. Therefore, conducting this assessment can be an important tool for quality management in these units and can provide improvements in the process of food handling, in addition to ensuring compliance with the objectives proposed by the Popular Restaurant Program.

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“…Studies have reported that at the abattoir, the potential health risk to consumers is brought about by the presence of pathogens in meat and contaminated equipment (Birhanu et al, 2017). Microorganisms like Escherichia coli, Staphylococcus aureus and Salmonella spp are known to survive on surfaces for hours or days (Pérez-rodríguez et al, 2013) and so prevention of formation of bio lms on meat cutting equipment will prevent them from becoming media of cross-contamination among carcasses (Wambui et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

Kyayesimira¹,

Wangalwa²,

Rugunda³

et al. 2020

Preprint

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Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

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Good hygiene practices among meat handlers in small and medium enterprise slaughterhouses in Kenya

Cited by 47 publications

References 36 publications

Factors associated with food safety practices among food handlers: facility-based cross-sectional study

Factors associated with food safety practices among food handlers: facility-based cross-sectional study

Food safety in Brazilian popular public restaurants: Food handlers’ knowledge and practices

Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

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