Factors affecting adherence to meat hygiene practices of beef butcheries in Kasangati Town Council, Wakiso District, Uganda

Abstract

Poor meat hygiene practices are a major cause of food borne diseases which has led to morbidity and mortality globally. The World Health Organization estimates that over 600 million foodborne illnesses and 420 million deaths worldwide are due to poor hygiene practices in the meat sector, with the developing countries carrying the brunt of this load. The situation in Uganda is not much different from the global statistics and many studies have been undertaken especially in the capital city Kampala on butcher hygiene. What was still unknown is the situation in the many peri urban centers around the country which are having rising population and host many residences. This study was therefore carried out in Kasangati town council, Wakiso district, Uganda, to specifically establish the level of adherence to meat hygiene practices among butcher operators, identify the factors affecting adherence to meat hygiene practices and identify the relationship between these factors in this per-urban center in a developing country. Results of this study show that education level of butcher operators; availability of functional waste disposal tank in a butcher premises; availability and use of hand gloves were significantly associated with adherence to meat hygiene practices among the butcher operators. The study also found out that a large percentage (65.7%) of the butcher operators were not adhering to meat hygiene practices. This low adherence to the above factors which are significantly associated with meat hygiene practices inevitably contributes to contamination of meat and spread of meat borne diseases in this town. The paper concludes by recommending a more effective law enforcement and education and awareness by the public health authorities and making a practical monitoring and evaluation regime to reduce non adherence and increase adherence to meat hygiene practices.

Assessment of meat preservation methods used by retailers and the estimation of direct economic losses associated with meat spoilage in Kenya

“…However, in Uganda, a study reported that only 38% of butcheries were managed by owners, while 61.2% were managed by employees (22).…”