Consumer meat safety knowledge and hygiene practices in a veterinary disease-controlled area of South Africa

Abstract

Consumers’ practices and knowledge play a significant role in ensuring meat safety and hygiene application. This is important in an environment where the slaughter and release of such meat is restricted and not always controlled and monitored. This could have been contributed by the lack of slaughter facilities; the controlled movement of live animal restrictions applicable in a typical veterinary diseases-controlled area. The aim of this investigation was to identify meat hygiene practices and general meat safety knowledge applied by consumers of central Bushbuckridge, South Africa. Structured interviews (n=81) were conducted with consumers observed purchasing meat from local meat supply centres. Data analysis was achieved by SAS Statistical software (Version 26) SAS and graphs were drawn using MS Excel 2020. The majority (84.2%, σ=29.4) of the consumers indicated that meat supplied in the region were from registered facilities. The general belief amongst the consumers was that routine hygiene inspection was conducted by authorities at all meat distributing or butchery facilities (74.1%, σ=39.7). None of the facilities or/and butcheries in the study area was registered and therefore, no formal regulated practices could have been conducted. Slaughter and distribution of meat within the area were seen as a good business by 78.6%, σ=18.9 of the consumers, and as a result, the consumers did not have a problem with widespread slaughter and release of this meat to the public outside of those facilities. The extent of hygiene application practices at household level varied. These included the assurance that perishable products were properly handled after purchase (84.1%, σ=8.3), and the handling or transportation of sourced meat did not comply with cold chain management prescripts (39.9%, σ=44.9). The likelihood of consumers feeling the same about meat hygiene concerns and practices is undoubtedly low as represented by a high standard deviation (σ) of the responses. These results show that consumers were relying on authorities for meat safety assurances. This ought to caution authorities on consumer practices and needed interventions such as animal movement policies enforcement. The adoption of such policies by consumers lies with the development and rollout of consumer awareness and meat safety assurances training programs. Key words: abattoir, consumer practices, illegal slaughter, meat safety, meat hygiene