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标题：Assessing Nigerian Butchers’ Knowledge and Perception of Good Hygiene and Storage Practices: A Cattle Slaughterhouse Case Analysis
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作者：Charles Odilichukwu R. Okpala ; Obichukwu Chisom Nwobi ; Małgorzata Korzeniowska 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：6
页码：1165
DOI：10.3390/foods10061165
出版社：MDPI Publishing
摘要：In Nigeria, the National Agency for Food and Drug Administration and Control (NAFDAC) guides the inspection and production of beef meat and prescribes the good practices pertinent to beef products’ handling, processing, and packaging. Specifically, good hygiene practice (GHP) assures beef product safety and consumer protection, whereas good storage practice (GSP) assures the continuity of hygiene activities within the storage stages. Relevant literature about butchers’ knowledge and perception of good hygiene and storage practices within Nigeria slaughterhouses remains scant. This current study, therefore, assessed butchers’ knowledge and perception of good hygiene and storage practices through a cattle slaughterhouse case analysis. The selected cattle slaughterhouse serves the increasingly thriving Nsukka beef market in Enugu State, Nigeria. Content validation was utilised to authenticate the questionnaire items, which were administered face-to-face to the respondents (i.e., the butchers). The questionnaire included a total of 30 questions. The results showed that the butchers were male (Freq. = 100%, n = 50), acquired their knowledge informally (Freq. = 88%, n = 44), were largely with more than 5 years of slaughterhouse experience (Freq. = 82%, n = 41), and were strongly (p < 0.0001) familiar with good hygiene (Freq. = 96%, n = 48) and storage (Freq. = 98%, n = 49) practices. The butchers provided examples that demonstrated knowledge and perception aspects of GHP and GSP. The perception aspects of GHP and GSP were correlated more, compared to knowledge and knowledge versus perception. Very conscious of their knowledge and perception of good hygiene and storage practices, the butchers herein have to strive for continuous improvement in their slaughterhouse activities to assure beef quality and consumer safety.
关键词：butchers; cattle industry; food safety; food hygiene; healthy workplace; slaughterhouse butchers ; cattle industry ; food safety ; food hygiene ; healthy workplace ; slaughterhouse