Determination of the Association between Background Characteristics of Slaughterhouse Workers and Their Personal Hygiene Knowledge on Meat Handling Tamala

Crossmark

Article Sidebar

Page Numbers: 53-61
Download PDF
Published: Feb 23, 2025
Digital Object Identifier:
Save this to:
Save to Mendeley Download RIS

Article Metrics:
Viewed: 321 times
Downloaded: 186 times
Article can trace at:

Author Fee:
Free Publication Fees for Foreign Researchers (USD 0.00)
Check for article on SINTA:

LYAS Publisher cordially invites qualified professionals to serve as Editors or Reviewers. Your expertise will make an important contribution to maintaining and strengthening the academic quality of our publications. Interested applicants are kindly requested to complete the application form at the following link: Editors & Reviewers

Connected Papers:
Connected Papers


Please feel free to contact us if you need any further information about the submission process or if you have any additional questions.


Authors:
Solomon Ossom Asare1, Ogwa Oluwafunmike Abiodun2, Emmanuel Olofu Omanchi3, Genevieve Akpah Yeboah4, Laweh Addo Maxwell5
Copyright :

Authors retain copyright and grant the journal right of first publication.

Explore Our Journals
Find the journal that best fits your research. If this journal does not match your manuscript’s scope, explore our portfolio below to select a more suitable publication venue.

Main Article Content

Solomon Ossom Asare
Assinman Nursing and Midwifery Training College, Public Health Department, Assin Foso, Ghana
Ogwa Oluwafunmike Abiodun
VillageReach, Ghana
Emmanuel Olofu Omanchi
Médecins Sans Frontières, Water and Sanitation Mobile International Staff, Operational Center Paris, France
Genevieve Akpah Yeboah
Fomena Nursing and Midwifery Training College, Ghana
Laweh Addo Maxwell
Kintampo College of Health, Ghana

Abstract

According to the Food and Agriculture Organization (FAO) of the United Nations, meat products, either in fresh or frozen conditions, very rapidly become highly susceptible to microbial contamination as soon as they are exposed. It is exactly this situation that makes the hygiene of meat processing very relevant, this make it reasonable that the determination of the association between background characteristics of slaughterhouse workers and their personal hygiene knowledge on meat handling as paramount. This current study, therefore, assessed butchers’ characteristic knowledge and perception of good hygiene as storage practices through a cattle slaughterhouse case analysis. Content validation was utilised to authenticate the questionnaire items, which were administered face-to-face to the respondents (i.e., the butchers). The questionnaire included questions. The results showed that the slaughterhouse workers were male (Freq. = 100%, n = 50), acquired formal education with Low Personal Hygiene Knowledge is about 61%, no formal education 16 % while those with High Personal Hygiene Knowledge for those with formal education is 16% and no formal education is 7% at n = 41), and were strongly (p < 0.0001) familiar with good hygiene knowledge practices. The educated butchers provided good examples that demonstrated knowledge and perception aspects of good hygiene within the age 20-30yrs. When compared to those at the age of 31yrs to 40yrs. Very conscious of their knowledge and perception of good hygiene characterization herein have to strive for continuous improvement in their slaughterhouse activities to assure beef quality and consumer safety.

Keywords:
Download Full-Text PDF Direct PDF file • 5026.pdf
Share Article:

Citation Metrics:

Scopus

Downloads

Download data is not yet available.

Citation Metrics & Similar Scopus Articles

Data source Crossref
0
citations
Citation counts are source-specific and may differ because database coverage, reference matching, and update schedules are different. Counts are not added together. Crossref values represent citation links registered and matched by Crossref.
Check Secondary Documents in Scopus
Open this article in Scopus, then check the Secondary documents tab. Use Manual Citation Fallback only for counts you have verified manually.
Open in Scopus
Similar Scopus Articles
Scopus
  1. Herrera V. (2027)
    Association between exposure to fine particulate matter (PM2.5) and congenital abnormalities in Colombia: An ecological analysis (2016-2020): Particulate matter and congenital abnormalities
    Biomedica, 47(1)
  2. Asl S.B. (2027)
    Uncertainty estimation in earthquake magnitude determination using high-rate GPS data with Bootstrap method
    Iranian Journal of Geophysics, 20(3), 187-203
  3. Cardoso K. (2027)
    Historical Perspectives of Publications on the Use of Space Maintainers in Primary Dentition: A Bibliometric Analysis from 1952-2025
    Pesquisa Brasileira Em Odontopediatria E Clinica Integrada, 27

Article Details

How to Cite
Asare, S. O., Abiodun, O. O., Omanchi, E. O., Yeboah, G. A., & Maxwell, L. A. (2025). Determination of the Association between Background Characteristics of Slaughterhouse Workers and Their Personal Hygiene Knowledge on Meat Handling Tamala. African Journal of Sciences and Traditional Medicine, 2(1), 53-61. https://doi.org/10.58578/ajstm.v2i1.5026

Creative Commons License
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

References

1. Smith, S.B.; Gotoh, T.; Greenwood, P.L. Current situation and future prospects of global beef production: Overview of special issue. Asian-Australas. J. Anim. Sci. 2018, 31, 927–932. [CrossRef] [PubMed]
2. Tano, K.; Kamuanga, M.; Faminow, M.D.; Swallow, B. Using conjoint analysis to estimate farmer’s preferences for cattle traits in West Africa. Ecol. Econ. 2003, 45, 393–407. [CrossRef]
3. . Tewe, O.O. Sustainability and Development: Paradigms from Nigeria’s Livestock Industry; An Inaugural Lecture delivered at theUniversity of Ibadan, Nigeria; Ibadan University Press: Ibadan, Nigeria, 1997; p. 45. ISBN 978-121-3159.
4. Lawal-Adebowale, O.A. Dynamics of ruminant livestock management in the context of the nigerian agricultural system. In Livestock Production; Javed, K., Ed.; Intech Open Limited: London, UK, 2012. [CrossRef]
5. Ogbeide, O.A. Meat Industry Development in Nigeria: Implications of the Consumers Perception. Mayfair J. Agribus. Manag. 2015, 1, 59–75.Tambi, E.N.; Maina, O.W. Patterns of change in beef production and consumption in Africa. Rev. Sci. Tech. (Int. Off. Epizoot.) 2003, 22, 965–976. [CrossRef] [PubMed]
6. Tambi, E.N.; Maina, O.W.; Bessin, R. Animal and Animal Products Trade in Africa: New Development Perspectives in International Trade for Africa. J. Int. Food Agricbusiness Mark. 2003, 14, 49–67. [CrossRef]
7. Aniebo, A.O.; Njike, M.C.; Okoli, I.C. Notes on abattoir operations at Afor Ajala Mbaise, Imo State, Nigeria. Anim. Prod. Res. Adv. 2008, 4, 222–226. [CrossRef]
8. Nwankwo, I.O.; Onunkwo, J.I.; Ogugua, A.J.; Ezugwu, R.N. Gross pathological conditions in eviscerated organs of cattle in Nsukka Slaughter Slab, Enugu State: The economic and public health implications. Niger. J. Anim. Prod. 2019, 46, 40–45.
9. Food Guidelines, National Agency for Food & Drug Administration & Control (NAFDAC). Available online: www.nafdac.gov.ng/food/food-guidelines/ (accessed on 13 June 2020).
10. Ababio, P.F.; Taylor, K.D.A.; Swainson, M.; Daramola, B.A. Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana. Food Control 2016, 6, 18–24.
11. Raspor, P.; Jevšnik, M. Good nutritional practice from producer to consumer. Crit. Rev. Food Sci. Nutr. 2008, 48, 276–292.
12. Varzakas, T.; Tzia, C. Handbook of Food Processing, Food Safety, Quality and Manufacturing Processes; CRC Press: Boca Raton, FL, USA, 2016; p. 676. ISBN 978-1-4987-2178-3.
13. Ogbeide, O.A. Meat Industry Development in Nigeria: Implications of the Consumers Perception. Mayfair J. Agribus. Manag.2015, 1, 59–75.
14. Good Storage Practices. Available online: https://minpharmum.files.wordpress.com/2011/09/gsp.pdf (accessed on 17 May 2025).
15. Selmat, J.; Iqbal, S.Z. (Eds.) Food Safety: Basic Concepts, Recent Issues and Future Challenges; Springer International Publishing: Cham, Switzerland, 2016; p. 164. ISBN 978-3-319-39253-0.
16. Haileselassie, M., Taddele, H., Adhana, K., & Kalayou, S. (2013). Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia. Asian Pacific journal of tropical biomedicine, 3(5), 407-412.
17. Kariuki, E. N., Waithera, N. Z., & Wanzala, P. (2017). Bacteriological contamination of street foods among street food vendors in githurai and gikomba markets-Nairobi county, Kenya. Int J Innov Res Adv Stud, 4, 337-346.
18. Bryan, F. L. (2000). Food safety information and advice in developing countries. FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, 395-414.
19. Shapiro, A., & Mercier, C. (1994). Safe food manufacturing. Science of the total environment, 143(1), 75-92.