ASSESMENT ON THE MEAT HANDLING PRACTIS AT WOLKITE MUNICIPAL ABATTOR AND BUTCHUR HOUSES

Abstract

A study was conducted from April 2019 to June 2019 for slaughtered cattle at municipal abattoir of Wolkite town. Since there is no report on the assessment for quality of meat, the study was conducted with the objectives, to assess the status of quality meat processing in Wolkite town Municipal abattoir and butcher houses. A total of 103 individuals (13 abattoir Worker and 40 butcher houses, 50 meat consumers) were selected and prepared for questioner, observation and conducted for survey. All abattoir workers uses unclean knives while 7 (53.8%) of them do not keep cleaning their clothes. Whilst eight of the respondents responded that unclean hand and equipment’s as major causes of carcass contamination, five considered falling on the ground as a major source of contamination. Washing the hands before and after work is practiced by only three (23%) of the interviewees and all of the respondents did not test for medical and take training on the related issue. Among the forty butchers, all of them acquired meat selling skills from observations. Thirty five (87.5%) of the butchers did not use protective clothes and twenty one wash their hands with only water after work. All reported that they use a single knife for cutting meat and edible offal. Thirty six had worn jewelries and twenty three handled money while selling meat. Most butchers cleaned their shop and equipment’s every day at end of the selling process by using water and clothes but five of them reported that uses soap in addition to water and clothes. From 50 meat consumers, Most of them 12(24%) reported that they suffered food poisoning of which had medical attention and received antimicrobials and were hospitalized. The symptoms of the cases were loss of appetite, diarrhea and weakness. Most 21(42%) reported that they prefer raw meat than others. While all of them reported that cooked meat is saver than other type of meat (Table 4). Most 26 (52%) of customers prefer meat with low cost than other criteria and 43 (86%) of them thank that meat slaughtered in abattoir is more safe than any other place. Therefore, meat provided to the town was found less hygienic and not safe for human consumption. Thus, urgent intervention program is essential to minimize the risk associated with consumption of meat contaminated with germs and other dirt materials. Finally, the authors recommended that the use of standardized procedures in slaughtering and handling of meat, provision of training on best practice of handling of meat for handlers and raising the level of awareness of people. A study was conducted from April 2019 to June 2019 for slaughtered cattle at municipal abattoir of Wolkite town. Since there is no report on the assessment for quality of meat, the study was conducted with the objectives, to assess the status of quality meat processing in Wolkite town Municipal abattoir and butcher houses. A total of 103 individuals (13 abattoir Worker and 40 butcher houses, 50 meat consumers) were selected and prepared for questioner, observation and conducted for survey. All abattoir workers uses unclean knives while 7 (53.8%) of them do not keep cleaning their clothes. Whilst eight of the respondents responded that unclean hand and equipment’s as major causes of carcass contamination, five considered falling on the ground as a major source of contamination. Washing the hands before and after work is practiced by only three (23%) of the interviewees and all of the respondents did not test for medical and take training on the related issue. Among the forty butchers, all of them acquired meat selling skills from observations. Thirty five (87.5%) of the butchers did not use protective clothes and twenty one wash their hands with only water after work. All reported that they use a single knife for cutting meat and edible offal. Thirty six had worn jewelries and twenty three handled money while selling meat. Most butchers cleaned their shop and equipment’s every day at end of the selling process by using water and clothes but five of them reported that uses soap in addition to water and clothes. From 50 meat consumers, Most of them 12(24%) reported that they suffered food poisoning of which had medical attention and received antimicrobials and were hospitalized. The symptoms of the cases were loss of appetite, diarrhea and weakness. Most 21(42%) reported that they prefer raw meat than others. While all of them reported that cooked meat is saver than other type of meat (Table 4). Most 26 (52%) of customers prefer meat with low cost than other criteria and 43 (86%) of them thank that meat slaughtered in abattoir is more safe than any other place. Therefore, meat provided to the town was found less hygienic and not safe for human consumption. Thus, urgent intervention program is essential to minimize the risk associated with consumption of meat contaminated with germs and other dirt materials. Finally, the authors recommended that the use of standardized procedures in slaughtering and handling of meat, provision of training on best practice of handling of meat for handlers and raising the level of awareness of people. A study was conducted from April 2019 to June 2019 for slaughtered cattle at municipal abattoir of Wolkite town. Since there is no report on the assessment for quality of meat, the study was conducted with the objectives, to assess the status of quality meat processing in Wolkite town Municipal abattoir and butcher houses. A total of 103 individuals (13 abattoir Worker and 40 butcher houses, 50 meat consumers) were selected and prepared for questioner, observation and conducted for survey. All abattoir workers uses unclean knives while 7 (53.8%) of them do not keep cleaning their clothes. Whilst eight of the respondents responded that unclean hand and equipment’s as major causes of carcass contamination, five considered falling on the ground as a major source of contamination. Washing the hands before and after work is practiced by only three (23%) of the interviewees and all of the respondents did not test for medical and take training on the related issue. Among the forty butchers, all of them acquired meat selling skills from observations. Thirty five (87.5%) of the butchers did not use protective clothes and twenty one wash their hands with only water after work. All reported that they use a single knife for cutting meat and edible offal. Thirty six had worn jewelries and twenty three handled money while selling meat. Most butchers cleaned their shop and equipment’s every day at end of the selling process by using water and clothes but five of them reported that uses soap in addition to water and clothes. From 50 meat consumers, Most of them 12(24%) reported that they suffered food poisoning of which had medical attention and received antimicrobials and were hospitalized. The symptoms of the cases were loss of appetite, diarrhea and weakness. Most 21(42%) reported that they prefer raw meat than others. While all of them reported that cooked meat is saver than other type of meat (Table 4). Most 26 (52%) of customers prefer meat with low cost than other criteria and 43 (86%) of them thank that meat slaughtered in abattoir is more safe than any other place. Therefore, meat provided to the town was found less hygienic and not safe for human consumption. Thus, urgent intervention program is essential to minimize the risk associated with consumption of meat contaminated with germs and other dirt materials. Finally, the authors recommended that the use of standardized procedures in slaughtering and handling of meat, provision of training on best practice of handling of meat for handlers and raising the level of awareness of people. A study was conducted from April 2019 to June 2019 for slaughtered cattle at municipal abattoir of Wolkite town. Since there is no report on the assessment for quality of meat, the study was conducted with the objectives, to assess the status of quality meat processing in Wolkite town Municipal abattoir and butcher houses. A total of 103 individuals (13 abattoir Worker and 40 butcher houses, 50 meat consumers) were selected and prepared for questioner, observation and conducted for survey. All abattoir workers uses unclean knives while 7 (53.8%) of them do not keep cleaning their clothes. Whilst eight of the respondents responded that unclean hand and equipment’s as major causes of carcass contamination, five considered falling on the ground as a major source of contamination. Washing the hands before and after work is practiced by only three (23%) of the interviewees and all of the respondents did not test for medical and take training on the related issue. Among the forty butchers, all of them acquired meat selling skills from observations. Thirty five (87.5%) of the butchers did not use protective clothes and twenty one wash their hands with only water after work. All reported that they use a single knife for cutting meat and edible offal. Thirty six had worn jewelries and twenty three handled money while selling meat. Most butchers cleaned their shop and equipment’s every day at end of the selling process by using water and clothes but five of them reported that uses soap in addition to water and clothes. From 50 meat consumers, Most of them 12(24%) reported that they suffered food poisoning of which had medical attention and received antimicrobials and were hospitalized. The symptoms of the cases were loss of appetite, diarrhea and weakness. Most 21(42%) reported that they prefer raw meat than others. While all of them reported that cooked meat is saver than other type of meat (Table 4). Most 26 (52%) of customers prefer meat with low cost than other criteria and 43 (86%) of them thank that meat slaughtered in abattoir is more safe than any other place. Therefore, meat provided to the town was found less hygienic and not safe for human consumption. Thus, urgent intervention program is essential to minimize the risk associated with consumption of meat contaminated with germs and other dirt materials. Finally, the authors recommended that the use of standardized procedures in slaughtering and handling of meat, provision of training on best practice of handling of meat for handlers and raising the level of awareness of people.