Public Awareness on Goat Meat Handling Practices and Its Public Health Implication in Dire Dawa Town, Eastern Ethiopia
DOI:
https://doi.org/10.20372/star.v7i3.01Keywords:
Abattoir, butcher, Consumers, goat, hygiene, meatAbstract
A cross-sectional study was conducted from January, 2014 to April, 2014 following apparently healthy slaughtered goats at Dire Dawa municipal abattoir to assess the knowledge, attitude and practice of abattoir workers, butchers and consumers on meat hygiene and food safety. A total of 20, 15 and 50 abattoir workers, butchers and goat meat consumers were respectively interviewed and observed during the work purposively following the slaughtered carcass. All abattoir workers use unclean knives while 18 (90%) of them keep equipment in unhygienic places. While 11(55%) of them consider that keeping meat hygiene is the role of the management. Among the 15 butchers interviewed, 13(86.7%) acquired meat selling skills from observations and 2(13.3%) of them from informal training. 14(93.3%) of the butchers did not use protective clothes and 12(80%) wash their hands merely with water after work. All butchers reported that they use a single knife for cutting meat and edible offal. Seven had worn jewelry and 14(93.3%) handled money while selling meat. Among the consumers interviewed, 28(56%) reported that they suffered food poisoning of which 22(78%) had medical attention as well as received antimicrobials and 2 (7%) were hospitalized. In general, this study result revealed that presence of poor personal hygiene, sanitation and high trouble of hygienic meat handling practice and awareness gap on foodborne disease, food hygiene and sanitation practice at different level of meat handling. Finally, authors recommended that the use of standardized procedures in slaughtering and handling of goat meat, provision of training on best practice of meat handling for handlers and raising the level of awareness of people
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