Meat Hygiene and Associated Health Hazards Awareness among Consumers of Jammu District of Jammu and Kashmir

Bafanda, Rayees Ahmed; Khandi, S. A.; Minhaj, Sheikh Umair; Khateeb, Adil

doi:10.9734/cjast/2017/36045

Cited by 2 publications

(2 citation statements)

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“…According to [11] the low values obtained for the presence of nitrates and residual chlorine are indicators of good water quality and the absence of pathogenic microorganisms (Table 1). The absence of Listeria monocytogenes from stainless steel equipment (Table 2) was determined; the results indicated a well-implemented GHP [15]. Starting from the fact that each meat industry is obliged to make a microbiological analysis on the presence of Listeria monocytogenes in the finished product in accordance with the marketing authorization [16], the contaminated meat products with this bacterium represent a serious public health hazard [7].…”

Section: Resultsmentioning

confidence: 99%

Good Hygiene Practices as an Important Program for Safety of Final Products

Trajkoska¹,

Trajanoska²,

Trajkovska³

et al. 2021

FENS

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In order to meet the requirements regarding food safety, in addition to the HACCP system, food operators are required to adopt, implement and document Good Hygiene Practice (GMP), Good Manufacturing Practice (GMP), Standard Operating Procedures (SOP) and Standard Sanitary Operating Procedures (SSOP). Therefore, the purpose of our research was to determine the importance of implemented hygienic and manufacturing practices in the meat industry in the municipality of Prilep. Analysis of the sensory, physicochemical and microbiological parameters of water, as well as the presence of Listeria monocytogenes on the contact surface and in thin sausage (vacuum packed) was performed. The results of the water analysis show that it is safe and does not lead to additional contamination of sausages. In addition, the absence of Listeria monocytogenes is a result of well-established practices regarding the microbiological quality of sausages.

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Section: Resultsmentioning

confidence: 99%

Good Hygiene Practices as an Important Program for Safety of Final Products

Trajkoska¹,

Trajanoska²,

Trajkovska³

et al. 2021

FENS

View full text Add to dashboard Cite

show abstract

“…Investigating knowledge, attitudes, and practices (KAP) of workers handling meat prior to consumption-i.e., in butcheries and eateries-and their roles in spreading or containing infectious organisms in LMICs comprises an important focus in red meat food safety research [31][32][33][34]. The literature also details activities which undermine food safety-such as eating raw and under-cooked meat, eating meat from sick animals, putting fresh blood on day-old meat [5], workers' lack of or poor use of hygienic and protective equipment, working when ill, inappropriate footwear, unhygienic handling of animal products, and lack of training [35,36]. Often, the emphasis is on what butchers and other actors know about food-borne diseases in scientific terms, which zoonoses they can name, whether they can expand on clinical symptoms, and how they assess the effect of their practices on meat safety [33].…”

Section: Introductionmentioning

confidence: 99%

Meat Safety in Tanzania’s Value Chain: Experiences, Explanations and Expectations in Butcheries and Eateries

Prinsen

Benschop

Cleaveland

et al. 2020

IJERPH

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Urbanisation is associated with changes in consumption patterns and food production processes. These patterns and processes can increase or decrease the risks of outbreaks of foodborne diseases and are generally accompanied by changes in food safety policies and regulations about food handling. This affects consumers, as well as people economically engaged in the food value chain. This study looks at Tanzania’s red meat value chain—which in its totality involves about one third of the population—and focuses on the knowledge, attitudes and reported practices of operators of butcheries and eateries with regards to meat safety in an urban and in a rural environment. We interviewed 64 operators about their experiences with foodborne diseases and their explanations and expectations around meat safety, with a particular emphasis on how they understood their own actions regarding food safety risks vis-à-vis regulations. We found operators of eateries emphasising their own agency in keeping meat safe, whereas operators of butcheries—whose products are more closely inspected—relied more on official inspections. Looking towards meat safety in the future, interviewees in rural areas were, relative to their urban counterparts, more optimistic, which we attribute to rural operators’ shorter and relatively unmediated value chains.

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Meat Hygiene and Associated Health Hazards Awareness among Consumers of Jammu District of Jammu and Kashmir

Cited by 2 publications

References 0 publications

Good Hygiene Practices as an Important Program for Safety of Final Products

Good Hygiene Practices as an Important Program for Safety of Final Products

Meat Safety in Tanzania’s Value Chain: Experiences, Explanations and Expectations in Butcheries and Eateries

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