Assessment of hygiene practices of pork retail outlets in Kampala district Uganda

Ejobi F., . and Dione M., . and Ocaido M., . and Kungu J. M., . and Roesel K., . and Grace D., . Assessment of hygiene practices of pork retail outlets in Kampala district Uganda. pp. 1368-1373. ISSN 2231-7546

This study was conducted to map the distribution of pork retail outlets as well as assess their role in food borne disease transmission. Using a structured questionnaire practices associated with hygiene related to infrastructure workers and equipment were assessed. Sources of pork were assessed to determine whether pork had undergone inspection as were socio economic determinants of hygiene outcomes and risk factors for foodborne disease. There were 158 pork outlets in the five divisions of Kampala. Overall 68 of the pork was from places where slaughtering was not authorized (ungazetted) and meat inspection not carried out. Worker hygiene score was highest (average 71) followed by infrastructure (68.2) and equipment (47.3). There was a significant relation between good hygiene and the presence of a public health certificate. However only 42 of the outlets had a public health certificate. Holding a public health certificate is an important predictor of good practices.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(04)%202017/(3).pd...

Abstract

This study was conducted to map the distribution of pork retail outlets as well as assess their role in food borne disease transmission. Using a structured questionnaire practices associated with hygiene related to infrastructure workers and equipment were assessed. Sources of pork were assessed to determine whether pork had undergone inspection as were socio economic determinants of hygiene outcomes and risk factors for foodborne disease. There were 158 pork outlets in the five divisions of Kampala. Overall 68 of the pork was from places where slaughtering was not authorized (ungazetted) and meat inspection not carried out. Worker hygiene score was highest (average 71) followed by infrastructure (68.2) and equipment (47.3). There was a significant relation between good hygiene and the presence of a public health certificate. However only 42 of the outlets had a public health certificate. Holding a public health certificate is an important predictor of good practices.

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Item Type:	Article
AGROVOC Term:	Hygiene
AGROVOC Term:	Food hygiene
AGROVOC Term:	Pork
AGROVOC Term:	Retail
AGROVOC Term:	Distribution
AGROVOC Term:	Diseases
AGROVOC Term:	Transmissions
AGROVOC Term:	Slaughterhouses
AGROVOC Term:	Infrastructure
AGROVOC Term:	Equipment
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23657

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