Risk factors contributing to meat contamination across the production chain

Abstract

The present study was conducted to assess the hygienic practices followed by the retailers in five different districts of Jammu division namely Jammu, Udhampur, Rajouri, Kathua and Samba. A semi structured questionnaire was administered to know the risk factors of meat contamination. The butchers were randomly chosen and interviewed by visiting the retail shops/outlets. The data were coded, tabulated and analysed using Statistical Package for the Social Science (SPSS) software. Hundred percent meat handlers of Kathua district had not used protective clothing during slaughtering process followed by Udhampur (87.5%) and Rajouri (82.5%). Out of total retail outlets observed 60.5% had cold and hot water supply for cleaning of utensils and washing floor after slaughtering. Majority (77.5%) of the butchers had hoisting facilities before skinning and evisceration. In all the retail outlets studied, only 59% had clear demarcation between dirty and clean area while handling slaughtering and handling.