Meat Seller on The Basis of Training and Occupation Related Factors

A. Age

A desk study and survey on assessment of hygiene practices on small butcher and slaughter in least developing country Sudan recorded that majorly 45% of butchers are aged between 25-35 years. Likewise, a cross sectional study conducted on Ethiopia among meat handling on 53 sample of abattoirs and butcher shops found that majorly 52.8% are found between the age 18-30. The study conducted in Nigeria reveal the information that majorly 34.3% of butcher are age of 30.-39 years.

In a study conducted in India on meat hygiene found that 20-29-year age group workers are more involved in meat hygiene and practices.

Similarly, in Nepal the study conducted on 125 meat shop in Dharan reported that 21-40 years of age group are more involved in meat handling.

Various literature reveals that the majority of workers are youth of age group between 20 years to 40 years.

B. Sex

Various studies conducted in the countries like Sudan, Nigeria, Ethiopia, India and Nepal shows that male are mostly involved in meat hygiene and practices.

C. Educational level

Knowledge level influenced in meat hygiene and practices that directly effect on human health. The hygiene practices like sanitation of equipment’s and regular washing of hands are significantly associated with level of education. A study conducted in Sudan on 40 small butchers extracted the information that 47.5% have primary basic education. A study conducted in Ethiopia reported that 43.4% are receiving secondary level education. Similarly assessing the educational level, it is found that in the research conducted in Nigeria gives that 19.2% are illiterate and 57.2% have secondary education.A study among the meat workers in Nairobi and Isiolo counties of Kenya reveals that majority 74% workers of Nairobi were educated up to secondary level while 50.2% of Isiolo have primary education.

A study in Patna city, Bihar among the poultry butchers shows that 67% workers were without formal education. A study among meat seller in Dharan reported that 30.4% have secondary level education. Similarly, the cross sectional study conducted in Chitwan district among ten different pig meat shops and forty workers involved in that shops have 50% workers with primary level educationю

Meat seller on the basis of training and occupation related factors

A. Meat seller on the basis of training

Study conducted in Ethiopia found that 33.96% among the 53 abettors and butcher shops have a training. A study conducted in North Central Nigeria on 385 sample that 95.6% did not have training in meat hygiene and 96.4% did not have training in sanitation. Similarly, in Sudan on 40 small butchers from the town recorded that 9 small butchers attend training on hygiene practices, 75% of small butcher were willing to attend any training on meat hygiene and majority 47.5% spent 8-10 hours in selling meat. A cross sectional survey among 134 Nairobi and 71 isiolo of Kenya extracted that 30.6% in Nairobi and 14.10% in Isiolo were trained.

The study conducting in India on 113 slaughtering centres / butchers on training none of them undergone any sort of job training from the external agent while 51.3% get training from the father and 48.6% get from other relatives.

In study conducted in Nepal on sample of 125 meat shops that 30.4% have got training among which 50% have got training on hygiene on meat cutting and selling.

B. Occupation related factors

In the occupation related factors on Nigeria among 385 sample majorly 86.2% do not engage in proper protective practices. A cross sectional survey among 134 Nairobi and 71 Isiolo of Kenya extracted the information that 70% Nairobi and 82% Isiolo do not wear protective equipment.

Likewise, in south east region of India among 113 sample reported that 28% were only using shirt.

In the context of Nepal descriptive cross sectional study was conducted in Dharan on 125 meat shops that 48.8% don’t wear body protective equipment.

Terms and condition followed by meat sellers

A. Meat Displaying and Hygiene

Study conducted in Ethiopia found that 45.3% have money contacted with meat.

A cross sectional survey among 134 Nairobi and 71 Isiolo of Kenya extracted the information that 82.8% Nairobi and 46.5% Isiolo meat shops hang the meat in the air.

Similarly, in Sudan on 40 small butchers from the town recorded that 33 small butchers hang the meat in open air as storage. The study conducting in Patna, Bihar on 113 slaughtering centers / butchers 64.6% slaughter meat come contact with the floor.

In the context of Nepal study was conducted in Dharan shows that 41.6% display the meat the meat while selling in plastic carpet on wooden/cement slab and cabinet (net/glass) with table.

B. Shop Cleaning and water supply

The study conducting in India on 113 slaughtering centers / butchers 23% clean the workplace and 17.7% have good drainage facility in the floor.

In the context of Nepal study was conducted in Dharan reflects that 51.2% use to clean the shop twice a day where 64.8% use detergent to clean sales/counter and 53.6% sweep to clean the wall and floor of the shop.

C. Equipment use and Cleaning

In Sudan on 40 small butchers from the town recorded that 7 small butchers were used sharpening of knives as a way of cleaning knives and 2 butchers only use water.

A study conducted in North Central Nigeria on 385 sample shows that 26.7% complied with cleaning tools and surfaces, 13.2% and 15% engaged in frequent cleaning and disinfecting tools respectively.

The study conducting in India on 113 slaughtering centers / butchers 54% clean their equipments after the use.

In the context of Nepal study was conducted in Dharan reflects that 96% have practice of cleaning, disinfecting of hands/tools/clothes after contact with highly contaminated subject.