Meat Seller on The Basis of Training and Occupation Related Factors

Introduction

The assessment of hygiene practices in meat handling is crucial for ensuring public health and safety. This essay explores various studies conducted in different countries, including Sudan, Ethiopia, Nigeria, India, and Nepal, focusing on factors such as age, sex, educational level, training, and occupation-related practices among meat sellers.

Age

A desk study and survey on hygiene practices in small butcheries and slaughterhouses in Sudan recorded that 45% of butchers are aged between 25-35 years (Author, Year). Similarly, a cross-sectional study conducted in Ethiopia among 53 abattoirs and butcher shops found that 52.8% of workers are aged between 18-30 years (Author, Year). The study conducted in Nigeria revealed that 34.3% of butchers are aged between 30-39 years (Author, Year). A study in India on meat hygiene found that workers aged 20-29 years are more involved in meat hygiene practices (Author, Year). In Nepal, a study on 125 meat shops in Dharan reported that workers aged 21-40 years are more involved in meat handling (Author, Year). These studies collectively highlight that the majority of workers in the meat industry are young, aged between 20 and 40 years.

Sex

Various studies conducted in countries like Sudan, Nigeria, Ethiopia, India, and Nepal show that males predominantly handle meat hygiene and practices (Author, Year). This gender disparity might be due to cultural norms and perceptions about gender roles in these regions.

Educational Level

The level of education significantly influences meat hygiene practices, directly affecting human health. Hygiene practices such as equipment sanitation and regular hand washing are significantly associated with education levels. A study in Sudan on 40 small butchers found that 47.5% have basic primary education (Author, Year). In Ethiopia, 43.4% receive secondary-level education (Author, Year). Research in Nigeria found that 19.2% are illiterate and 57.2% have secondary education (Author, Year). A study among meat workers in Nairobi and Isiolo counties of Kenya reveals that 74% of workers in Nairobi were educated up to the secondary level, while 50.2% in Isiolo have primary education (Author, Year). In Patna city, Bihar, among poultry butchers, 67% of workers were without formal education (Author, Year). In Dharan, Nepal, a study reported that 30.4% have secondary-level education (Author, Year). Similarly, a cross-sectional study in the Chitwan district among ten different pig meat shops found that 50% of workers have primary-level education (Author, Year).

Meat Seller on the Basis of Training

A study conducted in Ethiopia found that 33.96% of 53 abattoirs and butcher shops had received training (Author, Year). In North Central Nigeria, 95.6% did not have training in meat hygiene, and 96.4% did not have training in sanitation (Author, Year). In Sudan, 9 out of 40 small butchers attended training on hygiene practices, and 75% were willing to attend training on meat hygiene (Author, Year). A cross-sectional survey in Nairobi and Isiolo, Kenya, found that 30.6% in Nairobi and 14.10% in Isiolo were trained (Author, Year). A study in India on 113 slaughtering centers/butchers found that none had undergone formal job training from external agents, while 51.3% received training from their fathers and 48.6% from other relatives (Author, Year). In Nepal, among 125 meat shops, 30.4% received training, with 50% trained in hygiene on meat cutting and selling (Author, Year).

Occupation-Related Factors

In Nigeria, a study among 385 samples found that 86.2% do not engage in proper protective practices (Author, Year). A cross-sectional survey in Nairobi and Isiolo, Kenya, found that 70% in Nairobi and 82% in Isiolo do not wear protective equipment (Author, Year). In the southeast region of India, among 113 samples, only 28% were using a shirt as protective clothing (Author, Year). In Nepal, a descriptive cross-sectional study in Dharan found that 48.8% do not wear body protective equipment (Author, Year).

Terms and Conditions Followed by Meat Sellers

Meat Displaying and Hygiene

A study conducted in Ethiopia found that 45.3% had money contact with meat (Author, Year). In Nairobi and Isiolo, Kenya, 82.8% of Nairobi and 46.5% of Isiolo meat shops hang meat in the air (Author, Year). In Sudan, 33 out of 40 small butchers hang meat in open air for storage (Author, Year). In Patna, Bihar, 64.6% of slaughtered meat comes into contact with the floor (Author, Year). In Nepal, a study in Dharan shows that 41.6% display meat on plastic carpet on wooden/cement slab and cabinet (net/glass) with table (Author, Year).

Shop Cleaning and Water Supply

In India, among 113 slaughtering centers/butchers, 23% clean the workplace, and 17.7% have good drainage facilities (Author, Year). In Nepal, a study in Dharan reflects that 51.2% clean the shop twice a day, 64.8% use detergent to clean sales counters, and 53.6% sweep to clean the wall and floor of the shop (Author, Year).

Equipment Use and Cleaning

In Sudan, 7 out of 40 small butchers used knife sharpening as a cleaning method, and only 2 used water (Author, Year). In North Central Nigeria, 26.7% complied with cleaning tools and surfaces, with 13.2% and 15% engaged in frequent cleaning and disinfecting tools, respectively (Author, Year). In India, 54% of 113 slaughtering centers/butchers clean their equipment after use (Author, Year). In Nepal, a study in Dharan reflects that 96% practice cleaning and disinfecting hands, tools, and clothes after contact with highly contaminated subjects (Author, Year).

Conclusion

The studies reviewed in this essay highlight significant differences in meat hygiene practices across various countries. Factors such as age, sex, education, and training play a crucial role in shaping these practices. Understanding these factors can help in designing better training programs and policies to improve hygiene standards in the meat industry, ultimately safeguarding public health.