Research Article
Knowledge, Attitude, and Practice of Meat Hygiene Among Butchers in Abattoirs and Meat Markets in Wadi Salih Garsila, Central Darfur - Sudan
Mudathir Yahya Abduelrahmana,
Saber Yaseen Adama,
Abdelkareem Abdalla Ahmed,
Hamza Abdalla Eltahir*
Issue:
Volume 7, Issue 4, December 2024
Pages:
54-64
Received:
7 September 2024
Accepted:
24 September 2024
Published:
10 October 2024
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.
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...
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