2022
DOI: 10.1371/journal.pgph.0001181
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Factors associated with meat hygiene-practices among meat-handlers in Metropolitan City of Kathmandu, Nepal

Abstract: Meat hygiene refers to all conditions and measures necessary to ensure safety and suitability of meat at all stages of the food chain. Inadequate hygiene practices allow consumers to be exposed to pathogens causing public health problems. Inadequate facilities and hygiene practices in meat shops results in meat contamination. The study aimed to identify factors associated with meat hygiene practices among meat handlers in the Metropolitan City of Kathmandu, Nepal. A cross-sectional study was designed with a se… Show more

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Cited by 6 publications
(5 citation statements)
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“…Meat handlers with educational status of secondary and above were 2.58 times more likely practice meat hygiene practices than the counterparts. This study finding is supported with study conducted in North Shewa Zone, Oromia, Ethiopia 27 , study conducted in Kenya 41 , study conducted among meat-handlers in Metropolitan City of Kathmandu, Nepal 11 . The probable explanation is that those with a higher level of education can understand some of the regulations and instructions pertaining to meat hygiene practices.…”
Section: Discussionsupporting
confidence: 83%
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“…Meat handlers with educational status of secondary and above were 2.58 times more likely practice meat hygiene practices than the counterparts. This study finding is supported with study conducted in North Shewa Zone, Oromia, Ethiopia 27 , study conducted in Kenya 41 , study conducted among meat-handlers in Metropolitan City of Kathmandu, Nepal 11 . The probable explanation is that those with a higher level of education can understand some of the regulations and instructions pertaining to meat hygiene practices.…”
Section: Discussionsupporting
confidence: 83%
“…In this study, 38.1% of meat handlers were trained in meat hygiene practices, which was higher than studies conducted in North Shewa Zone, Oromia, Ethiopia among Meat Handlers (12.1%) 27 , in Nepal among meat handlers (7%) 11 , in Dharan Municipality of Eastern Nepal (30.4%) 46 , in the Dhaka megacity of Bangladesh among red meat handlers (21.25%) 47 .…”
Section: Discussioncontrasting
confidence: 54%
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“…The usual dietary intake in the nation predominantly features goat, cow, and poultry meat as the main protein sources ( Uddin et al, 2019 ). Major meat safety concerns include inadequate hygiene practices during slaughter, consumption of undercooked meat, improper reheating of prepared meat at home and meat marketing, a significant prevalence of meat-borne diseases as Salmonella in humans, ineffective enforcement of animal slaughterhouse and meat inspection regulations, insufficient infrastructure, and a lack of awareness among various stakeholders ( Bhandari et al, 2022 ). Salmonella is such a prevalent issue in food that effectively managing it poses significant challenges ( Ehuwa et al, 2021 ).…”
Section: Introductionmentioning
confidence: 99%
“…Numerous studies have identified slaughterhouses as potential sources of Salmonella cross-contamination between meat and industrial surfaces, equipment, utensils, and water, signifying a potential critical stage for controlling its transmission throughout the food chain [23][24][25][26][27][28]. In industrial settings, the continual processing of animals and meats and minimal hygienic steps in slaughterhouses can be the main reason for cross-contamination within the same flock or with previously slaughtered flocks [29]. Understanding these potential sources of contamination is pivotal for implementing effective control measures in the poultry industry.…”
Section: Introductionmentioning
confidence: 99%