Assessment of hygiene in meat handling processes at slaughter places and butcheries in Makindye Division- Kampala District

Abstract

Hygiene in slaughter places and butcheries is important in order to ensure that meat for human consumption is safe and does not expose humans to any health hazard. A crosssectional study survey was carried out on 154 respondents from 3 slaughter places, 3 primary market meat sellers and 79 butcheries in Makindye Division. The objectives of this study were, to assess hygiene in meat handling processes at slaughter places and butcheries, to determine the meat handlers' understanding and awareness of meat hygiene, to establish waste management methods and practices in slaughterhouses and butcheries, all in Makindye division, Kampala district. Well-structured questionnaires and observation checklists were used to assess hygiene, awareness and waste management in slaughter places and butcheries. Data obtained was entered in excel sheet and analyzed using STATA. The overall hygiene status was found to be poor at 100% at slaughter places not meeting of the most necessary structures that promote hygiene and sanitation and this was based depending on Codex Alimentarius Commission set \standards. Despite the lack of formal training, where only 14.9% of the respondents had received any, there was a notable awareness of personal hygiene (98%) and the risks associated with poor hygiene (90.3%) hence awareness exists but is not supported by training, have showing a gap in knowledge and practice among workers. Methods of waste management were poor in most of the slaughter places and butcheries outlets. The findings on waste management practices highlight the need for significant improvements. The fact that 70.1% of waste storage areas were labeled suggests some level of awareness, but the lack of designated storage areas (66%) and leak-proof containment (16.9%) poses serious risks to both hygiene and environmental safety and the regular collection of waste by 74.3% of respondents is commendable, yet the fact that 85.7% had not received training on proper waste disposal is concerning. this shows a gap between practice and knowledge. Nevertheless, there is a need for targeted training programs for meat handlers, focusing on proper hygiene practices, waste management, and the use of personal protective equipment. Also, improvements in the existing infrastructure of slaughter places, including the provision of basic amenities such as clean water, waste disposal systems, and proper flooring, are essential to enhance hygiene standards. Lastly, regular monitoring and enforcement of hygiene regulations by relevant authorities should be strengthened to ensure compliance and mitigate the risks associated with poor hygiene.