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All Journal African Journal of Sciences and Traditional Medicine Open Access DRIVERset African Journal of Clinical Medicine and Pharmacy Research
Omanchi, Emmanuel Olofu
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Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Determination of the Association between Background Characteristics of Slaughterhouse Workers and Their Personal Hygiene Knowledge on Meat Handling Tamala Asare, Solomon Ossom; Abiodun, Ogwa Oluwafunmike; Omanchi, Emmanuel Olofu; Yeboah, Genevieve Akpah; Maxwell, Laweh Addo
African Journal of Sciences and Traditional Medicine Vol 2 No 1 (2025): African Journal of Sciences and Traditional Medicine
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstm.v2i1.5026

Abstract

According to the Food and Agriculture Organization (FAO) of the United Nations, meat products, either in fresh or frozen conditions, very rapidly become highly susceptible to microbial contamination as soon as they are exposed. It is exactly this situation that makes the hygiene of meat processing very relevant, this make it reasonable that the determination of the association between background characteristics of slaughterhouse workers and their personal hygiene knowledge on meat handling as paramount. This current study, therefore, assessed butchers’ characteristic knowledge and perception of good hygiene as storage practices through a cattle slaughterhouse case analysis. Content validation was utilised to authenticate the questionnaire items, which were administered face-to-face to the respondents (i.e., the butchers). The questionnaire included questions. The results showed that the slaughterhouse workers were male (Freq. = 100%, n = 50), acquired formal education with Low Personal Hygiene Knowledge is about 61%, no formal education 16 % while those with High Personal Hygiene Knowledge for those with formal education is 16% and no formal education is 7% at n = 41), and were strongly (p < 0.0001) familiar with good hygiene knowledge practices. The educated butchers provided good examples that demonstrated knowledge and perception aspects of good hygiene within the age 20-30yrs. When compared to those at the age of 31yrs to 40yrs. Very conscious of their knowledge and perception of good hygiene characterization herein have to strive for continuous improvement in their slaughterhouse activities to assure beef quality and consumer safety.
Determination of the Association between Background Characteristics of Slaughterhouse Workers and Their Personal Hygiene Knowledge on Meat Handling Tamala Asare, Solomon Ossom; Abiodun, Ogwa Oluwafunmike; Omanchi, Emmanuel Olofu; Yeboah, Genevieve Akpah; Maxwell, Laweh Addo
African Journal of Sciences and Traditional Medicine Vol 2 No 1 (2025): African Journal of Sciences and Traditional Medicine
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajstm.v2i1.5026

Abstract

According to the Food and Agriculture Organization (FAO) of the United Nations, meat products, either in fresh or frozen conditions, very rapidly become highly susceptible to microbial contamination as soon as they are exposed. It is exactly this situation that makes the hygiene of meat processing very relevant, this make it reasonable that the determination of the association between background characteristics of slaughterhouse workers and their personal hygiene knowledge on meat handling as paramount. This current study, therefore, assessed butchers’ characteristic knowledge and perception of good hygiene as storage practices through a cattle slaughterhouse case analysis. Content validation was utilised to authenticate the questionnaire items, which were administered face-to-face to the respondents (i.e., the butchers). The questionnaire included questions. The results showed that the slaughterhouse workers were male (Freq. = 100%, n = 50), acquired formal education with Low Personal Hygiene Knowledge is about 61%, no formal education 16 % while those with High Personal Hygiene Knowledge for those with formal education is 16% and no formal education is 7% at n = 41), and were strongly (p < 0.0001) familiar with good hygiene knowledge practices. The educated butchers provided good examples that demonstrated knowledge and perception aspects of good hygiene within the age 20-30yrs. When compared to those at the age of 31yrs to 40yrs. Very conscious of their knowledge and perception of good hygiene characterization herein have to strive for continuous improvement in their slaughterhouse activities to assure beef quality and consumer safety.
Evaluation of Common Beliefs and Practices of the Slaughterhouse Butchers Tamale Metropolis Ghana Asare, Solomon Ossom; Omanchi, Emmanuel Olofu; Shehu, Amina Jummai; Tahidu, Issifu; Konka, Dadaniel
African Journal of Clinical Medicine and Pharmacy Research Vol 2 No 2 (2025): African Journal of Clinical Medicine and Pharmacy Research
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajcmpr.v2i2.5022

Abstract

Meat quality and butcher’s awareness plays a key role in production of hygienic meat and preserving the public health. A structured questionnaire was developed and a total of 150 butcher were surveyed in the pilot study. The aim was to evaluation the common beliefs and practices of the slaughterhouse butchers. The survey revealed that 54.5% of the butchers a family business and does not require any formal training and has No need for registration to work as a butcher. And about 62.6 % Use local implements in the slaughter of animal. With about 58.8 % has the knowledge of protective materials during operation, however, 53.8% practice skinning of animals with local knife and bare hands. Based on the results obtained in the study, it is concluded that most of the butchers required education and awareness training about hygienic meat production, threatful meat borne diseases, sanitary conditions and hygienic slaughter techniques in the butcher shops to safe guard the health of themselves and meat consumers.
Co-Authors Abiodun, Ogwa Oluwafunmike Asare, Solomon Ossom Konka, Dadaniel Maxwell, Laweh Addo Shehu, Amina Jummai Tahidu, Issifu Yeboah, Genevieve Akpah