International Journal of TROPICAL DISEASE & Health

The hygienic meat handling practices of the butchers and meat retailers, and hygienic status of slaughterhouses and the surrounding are of great importance for both the meat handlers and the consumer. In order to enhance the viability and safety of current consumer protection systems in the region, a significant increase of investment by abattoir/meat business operators in suitable equipment for hygienic slaughtering and proper meat inspection as well as in waste treatment facilities is an urgent requirement. Insufficient skills and knowledge in meat handling practices are a key constrain to ensuring food safety of animal products. Training in the abattoir sector is urgently needed for personnel at abattoirs carrying out slaughtering, sanitary, meat hygiene and technical operations. The present study analyses the perceived training needs of butchers and meat retailers regarding meat handling practices in Jammu district of Jammu and Kashmir. Three Major slaughter houses of Jammu district situated at Nagrota, Old Rehari and Gujjar Nagar were selected for the study. A list of butchers in the selected slaughter houses was prepared. Ten butchers from each slaughter house were selected randomly. After preparing the comprehensive list of meat markets operating in Jammu district, three meat markets were selected, and from each selected meat market ten retail meat shops were randomly chosen. From each randomly selected retail meat shop, one person was selected purposively who was actively involved in animal slaughter and sale of meat at retail meat shop. Thus, a total of thirty butchers and thirty retailers were selected in all. Data was collected through interview schedule as well as through observations. The data was coded, classified, tabulated and analyzed using the software; Statistical Package for the Social Science (SPSS 16.0). The presentation of data was done to give pertinent, valid and reliable answer to the specific objectives. Frequencies, percentage, mean and standard deviation were worked out for meaningful interpretation. It was found that all meat handlers (100%) emphasized about the need of basic training provided through either family members or colleagues, whereas 78.33% meat handlers also felt the need for formal training provided through an institutions. Efficient slaughtering, cutting of carcasses, display of carcass/meat, proper packaging of meat and preparing different meat products were the specific area where the majority of meat handlers perceive the need for trainings. Few meat handlers were also willing to receive training about meat associated disease identification and reporting of animal diseases respectively. Result also revealed that majority of meat handlers were willing to undergo short duration training at their own workplace and funded by government.