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All Journal African Multidisciplinary Journal of Sciences and Artificial Intelligence Kwaghe International Journal of Arts, Humanities and Religious Studies African Journal of Clinical Medicine and Pharmacy Research
Issifu Tahidu
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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Determine the Background Characteristics of Abattoir Butchers in Sishiagu, Tamale Metropolis Solomon Ossom Asare; Ahmed Abdu Bulama; Mary Athanasius Udoh; Issifu Tahidu
African Multidisciplinary Journal of Sciences and Artificial Intelligence Vol 2 No 1 (2025): African Multidisciplinary Journal of Sciences and Artificial Intelligence
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/amjsai.v2i1.5025

Abstract

This study aimed to determine the background characteristics of abattoir butchers in Sishiagu, Tamale Metropolis. A total of two hundred structured questionnaires were used to collect data on participants' background characteristics of abattoir butchers, and data analysis was performed using SPSS version 21. The results showed that all butchers (95.5%) in this study were male, while 4.5% with 20.7% aged less than 20yrs 43.7% between 20yrs and 30 yrs, 25.9% 31yrs to 40yrs, 7.4% 41yrs to 50yrs and 2.2% 51yrs to 60yrs, less than half (43.7%) of the butchers were older than 29yrs. Additionally, 61.9% of butchers were married, while 36.6% were single and Divorced was 1.5%. The study found that 46% had less than 10 years of work experience, while 24% had 11 to 20 years of experience. Notably, 20.7% of butchers were uneducated, with only 0.7% with postgraduate, 5.9% holding a university degree, 26.7% with SSS/SHS and 20.7% with JHS. Furthermore, tenure of years in the business was found to be 30.4% at the age of 1yrs to 5yrs, 35.6% at 6yrs to 10yrs and 34.1 % at 11yrs. There was a clear understanding that younger generation at the age of 20yrs to 40yrs is taking over the Abattoir Butchers. In conclusion, the study indicates that the work force in the abattoir are younger generation based on the background characteristics and as such a moderate awareness regarding meat hygiene among butchers and meat workers in Sishiagu, Tamale Metropolis should be obtainable.
From Perception to Effect of Oil Spillage Among Fishermen in the Niger Delta Region of Bayelsa State, Nigeria Tensaba Andes Akafa; Solomon Ossom Asare; Adobeni Emmanuel Dennis; Daniel Konka; Smile Kobina Ametsi; Issifu Tahidu; Gloria Omonefe Oladele
Kwaghe International Journal of Arts, Humanities and Religious Studies Vol 2 No 2 (2025): Kwaghe International Journal of Arts, Humanities and Religious Studies
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/kijahrs.v2i2.6064

Abstract

Oil spillage continues to pose a significant environmental threat in Nigeria’s Niger Delta, leading to ecological degradation, disruption of livelihoods, and socio-political instability. This study investigates the perceptions and impacts of oil spillage among fishermen in the Biseni community of Bayelsa State. Utilizing a descriptive cross-sectional design, data were collected from 358 respondents selected through systematic random sampling. A semi-structured, interviewer-administered questionnaire was employed, and responses were analyzed using SPSS version 16. The results show that 94.4% of respondents identified pipeline corrosion from soil-related factors as a major cause of oil spillage. Other commonly perceived causes included sabotage by surveillance contractors (86.3%), pipeline vandalism (85.2%), and unemployment (84.1%). Water pollution was identified by 98.0% of respondents as the most severe environmental consequence, particularly affecting aquatic life. Health impacts were also substantial, with 96.9% reporting adverse effects, skin rashes being the most frequently cited (32.0%). Economically, 95.5% of respondents reported reduced income due to declining fish yields. Broader socio-economic impacts included perceived links to unemployment (91.9%), increased kidnapping (79.6%), lack of compensation (80.4%), displacement (35.8%), and the need to purchase drinking water (70.4%). The study concludes that repeated oil spillage and unregulated exploitation have caused significant environmental and socio-economic harm in the Biseni community. The lack of effective compensation mechanisms intensifies local grievances and underscores the urgent need for sustainable environmental governance and enhanced corporate accountability in oil-producing areas.
Evaluation of Common Beliefs and Practices of the Slaughterhouse Butchers Tamale Metropolis Ghana Solomon Ossom Asare; Emmanuel Olofu Omanchi; Amina Jummai Shehu; Issifu Tahidu; Dadaniel Konka
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 Adobeni Emmanuel Dennis Ahmed Abdu Bulama Amina Jummai Shehu Dadaniel Konka Daniel Konka Emmanuel Olofu Omanchi Gloria Omonefe Oladele Mary Athanasius Udoh Smile Kobina Ametsi Solomon Ossom Asare Tensaba Andes Akafa