TY  - BOOK
AU  - Marwa, Marato
AU  - Daniel J. Makelele
AU  - Bonnie, Bumtain
TI  - Assessment of knowledge and practices on safe handling of beef among meat venders in Mwanza City
PY  - 2014///
CY  - Mwanza, Tanzania:  
PB  - Catholic University of Health and Allied Sciences CUHAS - Bugando
KW  -  
N2  - Abstract:

Background: Meat handlers throughout meat supply chain have a primary role to play in the safety of meat ensure that meat delivered in hygienic condition at every point of meat chain. Unintended contamination of meat at slaughtering slab, transporter vehicles and at butchering sites places meat handlers and consumers at risk of suffering from food-borne illnesses. For this reason, the aim of this study targeted meat handlers at slaughtering slabs, transporters and butcher shops.

Objective: This study aimed to determine knowledge and practice on safe meat handling among meat vender in Mwanza city.

Methodology: this was a cross sectional study, divided into three parts. The first part focused on determining meat hygiene and handling practices of formal slaughter slab using checklist, second parts focused on observational assessment of meat transporters compliance to Tanzania meat transportation regulations and the third part had focused to interview butchers workers using structured questionnaire. The statistical analyses were used to compute the cross tabulations and chi-squared tests (5% significance level and 95% degree of freedom) as well as frequency distributions.

Result: The majority of respondents were between the ages of 31-40 years (60) with secondary education. The slaughtering slab observed lack hot water, a sterilizer and a cooling facility of meat. The transporter vehicles did not meet the safety requirements such vehicles lack cooling chambers and there was no ventilation. Although participants were knowledgeable about safe handling of meat, only 33% of participants received training of safe handling of meat. A total of 46.4% of the butcher workers had never tested their health status since they had been involved in the meat business and 76.8% of the butcher workers did not wear protective clothes. The majority of butcher workers sell their meat for long time 9-12 hours while hanging meat in the open air. There was a significant relationship between meat storage and knowledge of butcher workers, their chi-square and p value was 14.417 and 0.000 respectively. In addition, there was a significant relationship between wearing protective clothes and knowledge on safe handling of meat where chi-square was 24.007 with a p value of 0.002.

Conclusion: However, the participants had knowledge on safe handling of meat but this did not influence good hygienic practices of meat among butcher workers to comply with Tanzania food and drug cosmetic (Meat Safety) regulation 2006. 

     




ER  -