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Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda
Meat production is an essential component in food security and the economy in Uganda. However, food safety concerns pose a challenge to public health in Uganda and impede access to regional and global markets. Here, food safety management (FSM) practices in the Ugandan beef supply chain were evaluat...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534317/ https://www.ncbi.nlm.nih.gov/pubmed/34681293 http://dx.doi.org/10.3390/foods10102244 |
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author | Jeffer, Siya Balaam Kassem, Issmat I. Kharroubi, Samer A. Abebe, Gumataw Kifle |
author_facet | Jeffer, Siya Balaam Kassem, Issmat I. Kharroubi, Samer A. Abebe, Gumataw Kifle |
author_sort | Jeffer, Siya Balaam |
collection | PubMed |
description | Meat production is an essential component in food security and the economy in Uganda. However, food safety concerns pose a challenge to public health in Uganda and impede access to regional and global markets. Here, food safety management (FSM) practices in the Ugandan beef supply chain were evaluated. A cross-sectional survey was conducted in major slaughterhouses (n = 3), butcher shops (n = 184), and supermarkets (n = 25) in Uganda’s capital, Kampala. The three slaughterhouses had low scores in core control and assurance activities of FSM. Packaging interventions were weak in all the slaughterhouses, while only one slaughterhouse had a functional cooling facility. Supermarkets implemented better hygienic and preventative practices in comparison to butcher shops. However, both sourced from slaughterhouses that had low-to-poor hygiene practices, which weakened the efforts implemented in the supermarkets. Furthermore, most butcher shops did not offer training to meat handlers on HACCP (Hazard Analysis and Critical Control Point)-based practices. The low food safety performance in the supply chain was primarily attributed to poor sanitation, hygiene, and handling practices. Therefore, HACCP-based training and robust preventive, intervention, and monitoring systems are needed in the Ugandan beef supply chain to benefit public health and increase competitiveness. |
format | Online Article Text |
id | pubmed-8534317 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-85343172021-10-23 Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda Jeffer, Siya Balaam Kassem, Issmat I. Kharroubi, Samer A. Abebe, Gumataw Kifle Foods Article Meat production is an essential component in food security and the economy in Uganda. However, food safety concerns pose a challenge to public health in Uganda and impede access to regional and global markets. Here, food safety management (FSM) practices in the Ugandan beef supply chain were evaluated. A cross-sectional survey was conducted in major slaughterhouses (n = 3), butcher shops (n = 184), and supermarkets (n = 25) in Uganda’s capital, Kampala. The three slaughterhouses had low scores in core control and assurance activities of FSM. Packaging interventions were weak in all the slaughterhouses, while only one slaughterhouse had a functional cooling facility. Supermarkets implemented better hygienic and preventative practices in comparison to butcher shops. However, both sourced from slaughterhouses that had low-to-poor hygiene practices, which weakened the efforts implemented in the supermarkets. Furthermore, most butcher shops did not offer training to meat handlers on HACCP (Hazard Analysis and Critical Control Point)-based practices. The low food safety performance in the supply chain was primarily attributed to poor sanitation, hygiene, and handling practices. Therefore, HACCP-based training and robust preventive, intervention, and monitoring systems are needed in the Ugandan beef supply chain to benefit public health and increase competitiveness. MDPI 2021-09-22 /pmc/articles/PMC8534317/ /pubmed/34681293 http://dx.doi.org/10.3390/foods10102244 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Jeffer, Siya Balaam Kassem, Issmat I. Kharroubi, Samer A. Abebe, Gumataw Kifle Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda |
title | Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda |
title_full | Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda |
title_fullStr | Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda |
title_full_unstemmed | Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda |
title_short | Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda |
title_sort | analysis of food safety management systems in the beef meat processing and distribution chain in uganda |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534317/ https://www.ncbi.nlm.nih.gov/pubmed/34681293 http://dx.doi.org/10.3390/foods10102244 |
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