The present study aimed to evaluate the hygiene practices and the quality of meat sold in butcheries in the city of Nampula,Mozambique.Of the twelve butcheries in the city,only seven participated in the study,which wa...The present study aimed to evaluate the hygiene practices and the quality of meat sold in butcheries in the city of Nampula,Mozambique.Of the twelve butcheries in the city,only seven participated in the study,which was divided into four categories:hygienic conditions of buildings and facilities,equipment,furniture and utensils,good handling practices for handlers,and microbiological quality of meat products.Results showed that most of the butcheries(71%)had poor hygiene conditions,such as walls with cracks and holes and lack of washbasins in the production area.In addition,the majority(71%)of butcheries used a reusable dirty cloth to clean equipment and utensils,and only 43%had a cold room or refrigerated chamber for meat conservation.Regarding personal hygiene,100%of the handlers washed and changed their clothes daily,but 71%did not properly wash their hands before handling food.Microbiological analysis revealed that 86%of the cutting tables swabs and 43%of the hand blades had E.coli counts above 4 Log,and the presence of Salmonella was observed in 71%of meat samples.Overall,the study highlights the need for improvement in hygiene practices and the quality of meat sold in butcheries in Nampula.展开更多
文摘The present study aimed to evaluate the hygiene practices and the quality of meat sold in butcheries in the city of Nampula,Mozambique.Of the twelve butcheries in the city,only seven participated in the study,which was divided into four categories:hygienic conditions of buildings and facilities,equipment,furniture and utensils,good handling practices for handlers,and microbiological quality of meat products.Results showed that most of the butcheries(71%)had poor hygiene conditions,such as walls with cracks and holes and lack of washbasins in the production area.In addition,the majority(71%)of butcheries used a reusable dirty cloth to clean equipment and utensils,and only 43%had a cold room or refrigerated chamber for meat conservation.Regarding personal hygiene,100%of the handlers washed and changed their clothes daily,but 71%did not properly wash their hands before handling food.Microbiological analysis revealed that 86%of the cutting tables swabs and 43%of the hand blades had E.coli counts above 4 Log,and the presence of Salmonella was observed in 71%of meat samples.Overall,the study highlights the need for improvement in hygiene practices and the quality of meat sold in butcheries in Nampula.
