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International Journal of Meat Science

Year: 2022 | Volume: 12 | Issue: 1 | Page No.: 1-11
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Authors

Innocent Allan Anachinaba

Frederick Adzitey

Frederick Adzitey

Charles Addoquaye Brown

Evans Frimpong Boateng

Evans Frimpong Boateng

Keywords

Research Article

Knowledge and Perception of Butchers/Meat Sellers in Tema, Ghana on Microbiological Meat Safety, Antibiotic Resistance and Residues

Innocent Allan Anachinaba
Department of Animal Science, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, P.O. Box TL1882, Tamale, Ghana
Frederick Adzitey
Department of Animal Science, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, P.O. Box TL1882, Tamale, Ghana
LiveDNA: 233.7256
Charles Addoquaye Brown
Department of Medical Laboratory Sciences, College of Health Sciences, School of Biomedical and Allied Health Sciences, University of Ghana, Accra, Ghana
Evans Frimpong Boateng
College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Nanjing 210095, China
LiveDNA: 233.38082
Background and Objective: Adherence to meat safety among butchers/meat sellers is essential to prevent meat borne diseases to protect public health. This study was conducted to assess the knowledge and perception of butchers/meat sellers in the Tema metropolis on microbiological meat safety, antibiotic resistance and antibiotic residues. Materials and Methods: A descriptive survey design using the semi-structured questionnaire was used to collect data from 278 butchers/meat sellers on their knowledge and perception of meat safety. Results: Most of the butchers/meat sellers were males (75%), between the ages of 21-40 years (46%) and had no formal education (51%). The butchering of animals and selling of meats was done on a full-time basis (95%) and COVID-19 had a negative impact (58%) on their business, especially they experienced low sales (63%). The butchers/meat sellers had heard about microbiological meat safety (71%) mostly from health officers (53%). They had also heard about antibiotic resistance (52%) and antibiotic residues (51%) mostly from health officers (76% and 60%, respectively). The butchers/meat sellers knew that meat can be contaminated with bacteria/germs by poor handling and can cause foodborne diseases (62%). Most of the butchers/meat sellers did not know that antibiotic residues are molecules that remain in meat from animals that have been treated with antibiotics (51%) and antibiotic residues can be transferred from meat to humans via consumption (60%). Conclusion: The butchers/meat sellers have heard about microbiological meat safety, antibiotic resistance and antibiotic residues but had relatively fair knowledge and perception about them.
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