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All Journal African Journal of Biochemistry and Molecular Biology Research African Journal of Sciences and Traditional Medicine
Ogwa Oluwafunmike Abiodun
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Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Nursing Public Health

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Operational Bottlenecks and Challenges of Slaughterhouse Workers in Tamale Metropolis Ghana Solomon Ossom Asare; Prince Kwadwo Gyasi; Okrah George Hassan; Ogwa Oluwafunmike Abiodun
African Journal of Biochemistry and Molecular Biology Research Vol 2 No 1 (2025): African Journal of Biochemistry and Molecular Biology Research
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/ajbmbr.v2i1.5024

Abstract

This study focused on assessing operational bottlenecks and challenges of slaughterhouse workers in Tamale metropolis Ghana. The research aims to provide insights into the distribution and intensity of various activities near within the abattoir, this including. Access to potable water for the washing of carcasses after processing is a challenge, Difficulty with disposal of solid waste which is far away from the abattoir, Availability drainage for liquid waste management in the slaughterhouse, the slaughterhouse is not shielded sufficiently to prevent the entry of pests, and Non-availability of fumigation activities as a pest control measure as well as Non-availability of separate areas for skinning /dehairing process of the carcass. The study aims to evaluate the operational bottlenecks and challenges of slaughterhouse workers in Tamale metropolis Ghana. The research employed several spatial analysis techniques, such as density mapping, and hotspot analysis, to assess the spatial patterns and relationships between the abattoir and its surrounding areas. The spatial analysis identified potential issues such as the presence of critical infrastructure in close proximity to the slaughterhouse. Thus, solution to those challenges.
Determination of the Association between Background Characteristics of Slaughterhouse Workers and Their Personal Hygiene Knowledge on Meat Handling Tamala Solomon Ossom Asare; Ogwa Oluwafunmike Abiodun; Emmanuel Olofu Omanchi; Genevieve Akpah Yeboah; Laweh Addo Maxwell
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.
Co-Authors Emmanuel Olofu Omanchi Genevieve Akpah Yeboah Laweh Addo Maxwell Okrah George Hassan Prince Kwadwo Gyasi Solomon Ossom Asare