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Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa
Good hygienic practices are required to reduce the risk of microbial contamination during meat processing. We evaluated good hygiene and meat safety practices among different village butcheries (6), commercial butcheries (8), and supermarkets (18) through direct personal observations. The supermarke...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9916278/ https://www.ncbi.nlm.nih.gov/pubmed/36767596 http://dx.doi.org/10.3390/ijerph20032230 |
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author | Siluma, Bridget Jabulile Kgatla, Ephraim Tsietsi Nethathe, Bono Ramashia, Shonisani Eugenia |
author_facet | Siluma, Bridget Jabulile Kgatla, Ephraim Tsietsi Nethathe, Bono Ramashia, Shonisani Eugenia |
author_sort | Siluma, Bridget Jabulile |
collection | PubMed |
description | Good hygienic practices are required to reduce the risk of microbial contamination during meat processing. We evaluated good hygiene and meat safety practices among different village butcheries (6), commercial butcheries (8), and supermarkets (18) through direct personal observations. The supermarkets and commercial butcheries wore personal protective equipment (PPE) and used proper waste procedures. Moreover, there were pest control devices, a safe water supply, and staff handling money away from meat. At village butcheries, wearing hairnets and aprons, and the display of raw meat being separate from offal were identified as good practices. The irregular washing of hands (67%), less use of gloves (83%), wearing of open sandals (67%) and jewelry (33%), use of the same coat for different activities (100%), lack of paper towels (100%) and pest control devices (67%) and mismanagement of waste (33%) were practices that led to unsafe meat handling. Our study identified good meat safety practices at supermarkets. A combination of good and unhygienic meat handling practices were identified at commercial and village butcheries. These findings suggest a need for intervention through training on food safety in order to improve the hygienic practices of meat handling along the beef supply chain, more especially in commercial and village butcheries. |
format | Online Article Text |
id | pubmed-9916278 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99162782023-02-11 Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa Siluma, Bridget Jabulile Kgatla, Ephraim Tsietsi Nethathe, Bono Ramashia, Shonisani Eugenia Int J Environ Res Public Health Article Good hygienic practices are required to reduce the risk of microbial contamination during meat processing. We evaluated good hygiene and meat safety practices among different village butcheries (6), commercial butcheries (8), and supermarkets (18) through direct personal observations. The supermarkets and commercial butcheries wore personal protective equipment (PPE) and used proper waste procedures. Moreover, there were pest control devices, a safe water supply, and staff handling money away from meat. At village butcheries, wearing hairnets and aprons, and the display of raw meat being separate from offal were identified as good practices. The irregular washing of hands (67%), less use of gloves (83%), wearing of open sandals (67%) and jewelry (33%), use of the same coat for different activities (100%), lack of paper towels (100%) and pest control devices (67%) and mismanagement of waste (33%) were practices that led to unsafe meat handling. Our study identified good meat safety practices at supermarkets. A combination of good and unhygienic meat handling practices were identified at commercial and village butcheries. These findings suggest a need for intervention through training on food safety in order to improve the hygienic practices of meat handling along the beef supply chain, more especially in commercial and village butcheries. MDPI 2023-01-26 /pmc/articles/PMC9916278/ /pubmed/36767596 http://dx.doi.org/10.3390/ijerph20032230 Text en © 2023 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 Siluma, Bridget Jabulile Kgatla, Ephraim Tsietsi Nethathe, Bono Ramashia, Shonisani Eugenia Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa |
title | Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa |
title_full | Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa |
title_fullStr | Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa |
title_full_unstemmed | Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa |
title_short | Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa |
title_sort | evaluation of meat safety practices and hygiene among different butcheries and supermarkets in vhembe district, limpopo province, south africa |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9916278/ https://www.ncbi.nlm.nih.gov/pubmed/36767596 http://dx.doi.org/10.3390/ijerph20032230 |
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