Assessment of hygiene practices and their effectiveness in slaughter places and butcheries in Nebbi district
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Hygiene in slaughter places and meat sale outlets is important in order to ensure that meat meant for human consumption is safe and does not expose humans to any health hazard. A cross-sectional study survey was carried out on 8 slaughter houses, 30 meat sale outlets, 70 butchers and 43 slaughter house workers in Nebbi District. The objectives of this study were to assess hygiene practices and their effectiveness in slaughter places and meat sale outlets, to determine the current hygiene conditions in slaughter houses and meat sale outlets, to determine knowledge and awareness of slaughter house and meat sale outlet workers toward hygiene and sanitation and to determine the factors affecting hygiene in slaughter houses and meat sale outlets in Nebbi District. Well-structured questionnaires and observation checklists were used to assess hygiene and sanitation in slaughter places and meat sale outlets. Data obtained were entered in excel sheet and analyzed using SPSS. The overall hygiene status was found to be poor at 84.11% with 87.5% of slaughter houses not having a reliable water source for cleaning purposes and disinfection of surfaces. Methods of waste management were poor in most of the slaughter places and meat sale outlets. Most of the variables showed statistical significance that is P-value< 0.05. These are; protective equipment for workers (p<0.000), cleanliness of protective equipment (p<0.000), health certificates (p<0.000) amongst others. Only one out of the eight surveyed slaughter places had ideal structures and equipment for slaughtering of animals. Nevertheless, all evidences of unhygienic practices and predisposing risk factors across the surveyed slaughter places and meat sale outlets would serve as critical points for the distribution of contaminated meat to the public and also serve as medium for occupational disease acquisition. Therefore, the issue of meat safety is called to question. There is the need for workers training on operational hygiene and occupational zoonoses, improvement on existing facilities and enforcement of laws concerning hygiene in slaughter places and meat sale outlets.