KNOWLEDGE, ATTITUDE AND PRACTICE (KAP) OF FOOD HYGIENE AMONG BUTCHERS IN NIGERIA
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- 1-5 Chapters
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- Recommended for : Student Researchers
- NGN 3000
ABSTRACT
Most developing countries like Nigeria have a challenge of widespread occurrence of meat related diseases due to inadequacy of laws on safety, practices of handling meat and sanitation conditions, weaknesses in regulatory framework, inadequate education to those involved in handling meat and inadequate financial resources for investing on safe equipment. The study sought to assess the level of knowledge, attitudes, and meat hygiene practices among butchers, butchers in abattoirs and meat markets in Northern region of Nigeria. Specifically, the study sought to assess the level of knowledge and attitude of meat hygiene among butchers, butchers in Northern region of Nigeria and to determine the meat hygiene practices butchers, butchers adopt while doing their work. The study population comprised of all slaughterhouse workers, butchers and butchers in both abattoir and meat markets in Northern region of Nigeria. A cross-sectional descriptive study design was used to estimate the level of knowledge, attitude and practices in meat hygiene among slaughterhouse workers, butchers and butchers in abattoir and meat market in Northern region. Face-to-face questionnaire and key informant interviews were used to collect information about knowledge, attitudes and practices of the target population regarding meat hygiene. Data collected from markets and slaughterhouses was edited and entered in the excel computer program. The statistical analysis was in terms of proportion, mean and standard deviation. Chi square (χ2 was significant in determining the relationship of the sociodemographic features with the practice and knowledge scores. P <0.05 had a statistical significant value and the analysis was done by SPSS software. To preset the findings, figures and tables were used. The study findings indicated that most of the respondents (69.3%) agreed that wearing gloves is one part of individual hygiene, 64.6% agreed that washing hands regularly after contamination is one part of personal hygiene and 71.4% agreed that employees should keep short nails and with makeup color. On the other hand, majority of the respondents (79.7%) disagreed that the regular washing of hands regularly before one begins work is a vital part of personal hygiene, 70.8% disagreed that the proper washing of hands properly reduces contamination risk, 62% disagreed that washing hands using water only is not effective enough and 60.2% disagreed that employees should not touch their hair after washing their hands. It was concluded that butchers in Northern region of Nigeria have good attitude and fair knowledge on meat hygiene, but poor in implementation of appropriate hygiene practices. There was a significant relationship between socio-demographic characteristics and the knowledge, attitude and meat hygiene practices among the meat actors. This study recommends that the government should increase training for slaughterhouse workers, butchers and meat market workers to enhance their knowledge and attitudes on food hygiene. butchers should be trained on appropriate meat hygiene practices. The various stakeholders in the meat chain should strive to maintain high standards right from the slaughter houses as well as in the transportation of the meat to the market, the sale process and consumption. This will ensure that the quality of meat produced of is maintained at the required standards. Furthermore, massive sensitization based on the outcome of this study and on moral persuasion campaigns should be rolled out by the relevant regulatory agencies. The government should endeavor to develop meat policies to ensure that all meat issues are addressed, especially the safety of the meat. Additionally, the government should review and harmonize the various legislations governing the livestock industry and meat safety to reduce disease outbreak and to enhance general safety management. This will ensure that all actors respond appropriately to ensure meat safety along the production and supply chain.
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