This study aimed to assess the knowledge, attitudes, and practices related to meat hygiene among butchers and meat workers in abattoirs and markets in Garsila. A total of one hundred structured questionnaires were used to collect data on participants' knowledge and practices regarding meat hygiene, and data analysis was performed using SPSS version 21. The results showed that all butchers (100%) in this study were male, with 27% aged between 36 and 45 years. Less than half (41%) of the butchers were older than 46. Additionally, 90% of butchers were married, while 10% were single. The study found that 46% had less than 10 years of work experience, while 24% had 11 to 20 years of experience. Notably, 90% of butchers were uneducated, with only 1% holding a university degree. Furthermore, 99% believed regular handwashing can reduce the risk of meat contamination, and 84% thought using appropriate gloves could minimize contamination. However, 20% believed that freezing meat is not important for preservation. There was unanimous agreement among all butchers that wearing clean personal protective equipment improves meat hygiene. In conclusion, the study indicates moderate awareness regarding meat hygiene among butchers and meat workers in Wadi Salih Garsila.
| Published in | American Journal of Zoology (Volume 7, Issue 4) |
| DOI | 10.11648/j.ajz.20240704.11 |
| Page(s) | 54-64 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Abattoirs, Butchers, Hygiene, Meat, Knowledge
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APA Style
Abduelrahmana, M. Y., Adama, S. Y., Ahmed, A. A., Eltahir, H. A. (2024). Knowledge, Attitude, and Practice of Meat Hygiene Among Butchers in Abattoirs and Meat Markets in Wadi Salih Garsila, Central Darfur - Sudan. American Journal of Zoology, 7(4), 54-64. https://doi.org/10.11648/j.ajz.20240704.11
ACS Style
Abduelrahmana, M. Y.; Adama, S. Y.; Ahmed, A. A.; Eltahir, H. A. Knowledge, Attitude, and Practice of Meat Hygiene Among Butchers in Abattoirs and Meat Markets in Wadi Salih Garsila, Central Darfur - Sudan. Am. J. Zool. 2024, 7(4), 54-64. doi: 10.11648/j.ajz.20240704.11
AMA Style
Abduelrahmana MY, Adama SY, Ahmed AA, Eltahir HA. Knowledge, Attitude, and Practice of Meat Hygiene Among Butchers in Abattoirs and Meat Markets in Wadi Salih Garsila, Central Darfur - Sudan. Am J Zool. 2024;7(4):54-64. doi: 10.11648/j.ajz.20240704.11
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Download@article{10.11648/j.ajz.20240704.11,
author = {Mudathir Yahya Abduelrahmana and Saber Yaseen Adama and Abdelkareem Abdalla Ahmed and Hamza Abdalla Eltahir},
title = {Knowledge, Attitude, and Practice of Meat Hygiene Among Butchers in Abattoirs and Meat Markets in Wadi Salih Garsila, Central Darfur - Sudan
},
journal = {American Journal of Zoology},
volume = {7},
number = {4},
pages = {54-64},
doi = {10.11648/j.ajz.20240704.11},
url = {https://doi.org/10.11648/j.ajz.20240704.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajz.20240704.11},
abstract = {This study aimed to assess the knowledge, attitudes, and practices related to meat hygiene among butchers and meat workers in abattoirs and markets in Garsila. A total of one hundred structured questionnaires were used to collect data on participants' knowledge and practices regarding meat hygiene, and data analysis was performed using SPSS version 21. The results showed that all butchers (100%) in this study were male, with 27% aged between 36 and 45 years. Less than half (41%) of the butchers were older than 46. Additionally, 90% of butchers were married, while 10% were single. The study found that 46% had less than 10 years of work experience, while 24% had 11 to 20 years of experience. Notably, 90% of butchers were uneducated, with only 1% holding a university degree. Furthermore, 99% believed regular handwashing can reduce the risk of meat contamination, and 84% thought using appropriate gloves could minimize contamination. However, 20% believed that freezing meat is not important for preservation. There was unanimous agreement among all butchers that wearing clean personal protective equipment improves meat hygiene. In conclusion, the study indicates moderate awareness regarding meat hygiene among butchers and meat workers in Wadi Salih Garsila.
},
year = {2024}
}
TY - JOUR T1 - Knowledge, Attitude, and Practice of Meat Hygiene Among Butchers in Abattoirs and Meat Markets in Wadi Salih Garsila, Central Darfur - Sudan AU - Mudathir Yahya Abduelrahmana AU - Saber Yaseen Adama AU - Abdelkareem Abdalla Ahmed AU - Hamza Abdalla Eltahir Y1 - 2024/10/10 PY - 2024 N1 - https://doi.org/10.11648/j.ajz.20240704.11 DO - 10.11648/j.ajz.20240704.11 T2 - American Journal of Zoology JF - American Journal of Zoology JO - American Journal of Zoology SP - 54 EP - 64 PB - Science Publishing Group SN - 2994-7413 UR - https://doi.org/10.11648/j.ajz.20240704.11 AB - This study aimed to assess the knowledge, attitudes, and practices related to meat hygiene among butchers and meat workers in abattoirs and markets in Garsila. A total of one hundred structured questionnaires were used to collect data on participants' knowledge and practices regarding meat hygiene, and data analysis was performed using SPSS version 21. The results showed that all butchers (100%) in this study were male, with 27% aged between 36 and 45 years. Less than half (41%) of the butchers were older than 46. Additionally, 90% of butchers were married, while 10% were single. The study found that 46% had less than 10 years of work experience, while 24% had 11 to 20 years of experience. Notably, 90% of butchers were uneducated, with only 1% holding a university degree. Furthermore, 99% believed regular handwashing can reduce the risk of meat contamination, and 84% thought using appropriate gloves could minimize contamination. However, 20% believed that freezing meat is not important for preservation. There was unanimous agreement among all butchers that wearing clean personal protective equipment improves meat hygiene. In conclusion, the study indicates moderate awareness regarding meat hygiene among butchers and meat workers in Wadi Salih Garsila. VL - 7 IS - 4 ER -
Department of Animal Production, Faculty of Veterinary Science, University of Nyala, Nyala, Sudan
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