The purpose of this study is to determine the level of knowledge, attitude and practices towards meat hygiene among butchers in Savelugu in the Savelugu Municipality of the Northern region of Ghana.
Ghana's livestock industry is essential to the country's development and progress economically, as seen by the over 3 million animals sent there each year. Also, the industry contributes to 60% of new job possibilities while also making up 40% and 80% of Ghana's GDP and foreign exchange profits, respectively.
Meat hygiene is most simply defined as the conditions and actions required to guarantee the appropriateness and safety of meat at all points in the supply chain for meat and goods associated to it. The majority of meat inspectors in underdeveloped nations and rural abattoirs lack the necessary skills, expertise, and information to properly assess the hygienic conditions of the organs, meat, and corpses of the killed animals. Although meat contains a high percentage of nutrients, it is frequently contaminated, which can cause food-related ailments in consumers.
In addition, inappropriate handling of food is the main contributor to outbreaks of food-related diseases, including food poisoning. Raw meat is particularly susceptible to contamination. Most often, contamination occurs when food that doesn't need to be cooked, such salad, is prepared on a surface that was previously used to prepare raw meat without being properly cleaned.
Before an animal is killed, it must be carefully examined, and there must be an inspection procedure going on as the animal is being killed. These efforts are very important for preventing animal-related diseases and making sure that the public receives nutritious meat. Many developing nations' slaughterhouses lack sufficient slaughtering and processing equipment, clean water sources, effective sewage or waste disposal systems, and refrigerated facilities. For instance, in Ghana, this has resulted in contaminated meat and inadequate waste disposal practises.
Table of Contents
1.0 Introduction
1.1 Background to this study
1.2 Statement of the problem
1.3 Research objectives
1.3.1 Main research objective
1.3.2 Specific research objectives
1.4 Research questions
1.4.1 Main research question
1.4.2 Specific research questions
1.5 Delimitations
1.6 Organisation of the rest of this study
2.0 Literature review
2.1 Introduction
2.2 Sanitation of slaughterhouse
2.3 Slaughter techniques
2.3.1 Stunning methods of slaughter
2.3.2 Non-stunning methods of slaughter
2.4 Meat hygiene and safety
2.5 Meat Hygiene
2.6 Knowledge and meat hygiene practices among meat handlers
3.0 Methodology
3.1 Introduction
3.2 Study area
3.3 Study Design
3.4 Sample size determination
3.5 Data Collection
3.6 Data Analysis
4.0 Results and discussion
4.1 Introduction
4.2 The Respondents’ demographic information
4.3 Knowledge of meat hygiene among butchers
4.3.1 Personal hygiene
4.3.2 Cross-contamination
4.3.3 Food borne illness
4.4 Attitude of meat hygiene among butchers, butchers
4.5 Meat hygiene practices of butchers
5.0 Summary, conclusion and recommendations
5.1 Introduction
5.2 Summary
5.3 Conclusion
5.4 Recommendations
Research Objectives and Themes
This study aims to assess the knowledge, attitudes, and practices of meat handlers regarding meat hygiene in the Savelugu Municipality of Ghana, with the primary objective being the improvement of food safety through identified capacity-building needs.
- Knowledge of personal hygiene among butchers
- Methods of cross-contamination prevention
- Professional attitudes toward meat handling safety
- Identification of training gaps for slaughterhouse workers
Auszug aus dem Buch
2.3.1 Stunning methods of slaughter
This is the procedure used to put animals unconscious just before they are killed for sustenance. The animal is stunned and stays unconscious until it bleeds to death. Also, stunning makes the animals motionless, removing any potential for staff damage and excitement. The application of mechanical, electrical, or chemical techniques results in stunning (Liang et al., 2022). Animals are stunned mechanically by firing, typically in one of two ways: by forcing captive bolt pistols into the animal's head to cause a concussion, or by employing a freely piercing weapon or gun. Air-filled piercing heads are also occasionally used to immobilise livestock (Coutinho, 2022). Most often, electrical stunning is applied to pigs and poultry. In pigs, electrodes are put between the ears and a current with a voltage of 70-80 Volts /AC 50-60cycles is passed through for a duration of 1-4 seconds and thereafter the animal is bled within 5- 7 second by sticking or severing of jugular veins. Poultry stunning includes submerging the bird's head for a brief period of time in an electrolyte solution that is conducting current, and then bleeding the birds by cutting their jugular veins (de Graaf et al., 2016; Sweeney et al., 2022).
Animals can be chemically stunned by using carbon dioxide to make them immobile prior to bleeding. Sheep and goats are notable examples of small livestock that are regularly stunned with carbon dioxide. The animals are guided alone or in pairs into a pit, tunnel, or compartment where CO2 is delivered for 60 seconds at a concentration of 65 to 75 percent (70 percent is ideal). The animals fall unconscious quite rapidly. They are then taken out and quickly bled (Derstappen & Christoph-schulz, 2022; Owusu-Sekyere et al., 2014). In many nations, stunning an animal prior to killing is required. Moreover, stunning immobilises the animals, removing any possibility of maltreatment and reducing excitement (Vargas-Bello-Pérez et al., 2017).
Summary of Chapters
1.0 Introduction: Provides the background of the livestock industry in Ghana and outlines the research objectives concerning meat hygiene knowledge and practices in Savelugu.
2.0 Literature review: Examines global standards for slaughterhouse sanitation, slaughter techniques (both stunning and non-stunning), and existing research on meat hygiene practices.
3.0 Methodology: Outlines the cross-sectional study design used to survey 250 respondents in the Savelugu Municipality using questionnaires and data analysis via SPSS.
4.0 Results and discussion: Presents the primary data regarding demographic information, and evaluates the respondents' specific knowledge, attitudes, and reported practices concerning hygiene.
5.0 Summary, conclusion and recommendations: Synthesizes the finding that while butchers possess fair knowledge, there are gaps in hygiene implementation and provides recommendations for government-led training programs.
Keywords
Meat, Hygiene, Butchers, Savelugu, Food safety, Slaughterhouse, Sanitation, Personal hygiene, Cross-contamination, Public health, Animal products, Meat handlers, Ghana, Food-related diseases, Training
Frequently Asked Questions
What is the primary focus of this research?
The study focuses on the knowledge, attitudes, and practical meat hygiene habits of individuals involved in the meat production supply chain in Savelugu, Ghana.
What are the core thematic areas?
The core themes include personal hygiene, the prevention of cross-contamination, and the identification of health risks associated with inadequate slaughterhouse practices.
What is the central research question?
The study seeks to answer what the current level of knowledge, attitude, and practice of meat producers in Savelugu is regarding meat hygiene.
Which scientific methodology was utilized?
The researcher employed a cross-sectional descriptive study design, gathering data through structured face-to-face questionnaires administered to a sample of 250 participants.
What is covered in the main section of the document?
The main section evaluates specific demographic data against hygiene practices, revealing gaps between what workers know and how they apply safety measures in daily operations.
What are the key descriptive keywords?
The analysis is characterized by terms such as Meat, Hygiene, Butchers, Savelugu, Food safety, and Cross-contamination.
How does educational level affect the results?
The findings indicate that the majority of respondents possess only an elementary level of education, which correlates with gaps in understanding basic hygiene concepts, such as the risks of improper handwashing.
What is the significance of the findings on gloves?
While butchers are aware that gloves form part of personal hygiene, they often undervalue their importance, suggesting a need for better education on their role in preventing infection transmission.
- Quote paper
- Mubarik Mahamud (Author), 2023, Meat Handling Knowledge Attitude and Practice among Meat Producers in the Savelugu, Munich, GRIN Verlag, https://www.hausarbeiten.de/document/1436849
