Meat Hygiene and Associated Health Hazards Awareness among Butchers and Meat Retailers in Jammu District of Jammu and Kashmir

Bafanda, Rayees Ahmed; Khandi, S. A.; Minhaj, Sheikh Umair; Choudhary, Farzana

doi:10.9734/cjast/2017/36107

Cited by 1 publication

(2 citation statements)

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“…Having an educational level plays an undisputed role in shaping the knowledge of food handlers (Yenealem et al, 2020). Good personal habits, such as washing hands properly with soap and water before and after handling meat, are important for meat hygiene (Bafanda et al, 2017). Food handlers who were supervised by health professionals were 4 times more likely than non-supervised to practice good food safety (Azanaw et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Many pathogenic micro-organisms grow in the meat if hygienic procedures are not followed. Meat acts as a vehicle for disease transmission mainly bacteria, protozoans and helminthes (Bafanda et al, 2017). Despite the fact that, food hygiene very important public health interventions that involves the systematic control of the environmental conditions during production, packaging, delivery/transportation, storage, processing, preparation, selling and serving of food (Nnebue et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Hygiene Practices and Associated Factors Among Meat Handlers at Butcher Houses and Restaurants in Gambela Town, Southwest Ethiopia

Gil

Siraj²,

DONACHO³

2023

Preprint

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Background Meat is subjected to contamination from a variety of sources during slaughter and sale. Globally, an estimated 600 million people per year are affected by illness from poor meat handling, of which 420,000 result in deaths. However, evidence on the magnitude and factors associated with hygienic practice in low-income countries limits the extent of this underestimation of the problem. The aim of this study was to assess the magnitude of meat hygiene practices and factors associated with poor practices among food handlers in Gambela, Ethiopia. Methods This institution-based cross-sectional study was conducted in Gambela town. Systematic sampling at random was used to select workers from butchers’ houses, meat-selling shops, and restaurants in Gambela. A sampling frame of 1,080 workers was obtained from the total number of restaurants, meat-selling shops, and restaurants in the town. A sampling interval (K) was calculated. Finally, a participant was selected for every two individuals until the final 422 individuals were sampled. Data were collected using structured questions through interviews and observations. Data collectors were trained and oriented on the questionnaires before data collection, and they were supervised throughout the data collection period. Results This study showed a low prevalence of good hygiene practices of 40.6% (36.0–45.6) among meat handlers at butcher houses and restaurants in Gambela, southwest Ethiopia. Low levels of good hygiene practices were significantly related to education (i.e., having a secondary education) (AOR: 95% C.I., 2.51: 1.17–5.41) and food hygiene training (i.e., receiving training on general safe food hygiene) (AOR: 95% C.I., 5.11: 2.55–10.23). Conclusion This study finds evidence of a low level of hygiene practices among meat handlers at butcher houses and restaurants in Gambela, Ethiopia. Low hygiene practices were significantly associated with the education level of food handlers and meat hygiene training. Intensive food safety training and providing a comfortable work environment will help them attract educated workers.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%