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Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa

Author

Listed:
  • Bridget Jabulile Siluma

    (Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture, University of Venda, Thohoyandou 0950, South Africa)

  • Ephraim Tsietsi Kgatla

    (Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture, University of Venda, Thohoyandou 0950, South Africa)

  • Bono Nethathe

    (Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture, University of Venda, Thohoyandou 0950, South Africa)

  • Shonisani Eugenia Ramashia

    (Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture, University of Venda, Thohoyandou 0950, South Africa
    Faculty of Applied Sciences & Biotechnology, School of Bioengineering & Food Technology, Shoolini University India, Bajhol 173229, India)

Abstract

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.

Suggested Citation

  • Bridget Jabulile Siluma & Ephraim Tsietsi Kgatla & Bono Nethathe & Shonisani Eugenia Ramashia, 2023. "Evaluation of Meat Safety Practices and Hygiene among Different Butcheries and Supermarkets in Vhembe District, Limpopo Province, South Africa," IJERPH, MDPI, vol. 20(3), pages 1-16, January.
    • Handle: RePEc:gam:jijerp:v:20:y:2023:i:3:p:2230-:d:1047683
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    References listed on IDEAS

    as
    1. Daniel N. Qekwana & Cheryl M. E. McCrindle & James W. Oguttu & Delia Grace, 2017. "Assessment of the Occupational Health and Food Safety Risks Associated with the Traditional Slaughter and Consumption of Goats in Gauteng, South Africa," IJERPH, MDPI, vol. 14(4), pages 1-10, April.
    2. Fanta D. Gutema & Getahun E. Agga & Reta D. Abdi & Alemnesh Jufare & Luc Duchateau & Lieven De Zutter & Sarah Gabriël, 2021. "Assessment of Hygienic Practices in Beef Cattle Slaughterhouses and Retail Shops in Bishoftu, Ethiopia: Implications for Public Health," IJERPH, MDPI, vol. 18(5), pages 1-13, March.
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